Permit expired 9/15/15. Submit application for renewal.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: knives, scissors and cutting board.
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Replace mop rack.
|
10/22/2015 | Routine | |
menu updated and reviewed for files
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) desserts (FLAN) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Items being washed and rinsed in 3 basin sink are not followed by sanitizing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry, (re-install mop rack)
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
01/23/2015 | Routine | |
Please check ventilation and filters.
PIC arrived during inspection to make corrections. Please have trained staff always available while open.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Cutting surface and knife at line were not washed/ rinsed/ sanitized every 4 hours.
Correction: Clean and sanitize these surfaces for food contact. (100ppm clorine made and used during inspection)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Ceiling around vents in kitchen and dining room noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
08/06/2014 | Routine | |
Received information from the VDACS that the Caterer used for providing desserts has not renewed their home operations for approval.
Engriete Catering must renewal the the VA Dept of Agriculture before their products may be served by Pollo Factory. Contact info provided.
Pollo Factory called 6/12-left message and site visit 6/17-no desserts in facility.
No violation noted during this evaluation. | 06/17/2014 | Other | |
New strainer needed, no longer cleanable. Discarded during inspection.
Spray nozzel added at 3 basin sink-please add back flow device.
String used in numerous places throughout kitchen. Not cleanable. Remove. Removed during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Corn and beans at line are hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) desserts (FLAN) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
03/18/2014 | Risk Factor | |
noted good use of gloves and good use of health policy exlcusion
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) FLAN in the refrigerator, the food should have been discarded on 10/22.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices - Food
Observation: The food temperature measuring device (degrees F) is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment
Observation: Freezer is not closing properly.
Correction: Defrost and/or repair to proper function.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: NO sanitizer available in facility to sanitize equipment.
Correction: Provide and use sanitizer for food contact surfaces. FACILITY PURCHASED SANITIZER DURING INSPECTION.
- Mops - Drying Mops
Observation: Mop rack has been removed and mops are not hung to dry.
Correction: Replace rack and hang mops to dry.
|
10/23/2013 | Routine | |
Discussed alternate cooling methods. Use thin layers and use thermometer to monitor.
Discussed employee health policy. Provided form 1B-signed copy for use.
Reviewed current pest control report (from 2/1/13)
- Critical: Cooling* (corrected on site)
Observation: Yucca noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Plumbing System Maintained in Good Repair
Observation: 3 basin sink not draining properly.
Correction: Repair and maintain all plumbing components and fixtures.
|
02/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Pollo Factory, 44650 Waxpool Rd #100, Ashburn, VA 20147 »