Tippy's Taco House, 8632 Lee Highway, Fairfax, VA 22031 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Tippy's Taco House
Address: 8632 Lee Highway, Fairfax, VA 22031
Type: Fast Food Restaurant
Phone: 703 560-0511
Total inspections: 7
Last inspection: 01/19/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a risk-factor assessment. Observed the 3-vat sink drain was drain was slow which caused the water to back to around back storage area. The manager said it happened only at the time of inspection. Strongly advised the manager to address the issue.
No violation noted during this evaluation.		01/19/2016Risk Factor
The purpose of this visit was to conduct a routine inspection.
  • Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
    Observation: The food temperature measuring device cold or hot hold unit is not accurate in °F.
    Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. PROVIDED A SMALL TRAINING TO THE PERSON-IN-CHARGE HOW TO CALIBRATE THE THERMOMETERS. THERMOMETRS ARE CALIBRATED.
07/16/2015Routine
The purpose of this visit was to conduct a Risk-Factor Assessment.
NOTE:
- During rush hours, put only small amount of cheese at the prep cooler to reduce a chance of temperature violation. There was no cold holding violation observed during inspection.
- 3-Vat sign is given to the person-in-charge.
The next inspection will be in approximately in six months.
No violation noted during this evaluation.		02/05/2015Risk Factor
The purpose of this visit was to conduct a routine evaluation. No documentation could be produced for recent professional hood cleaning
  • Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
    Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours. Rice cooling for over two hours in the walk-in cooler observed at 85°F.
    Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. NOTE: PIC agreed to reheat quickly to 165 degrees F or above, then cool in ice bath so that required cooling is acheived. Discussed use of shallow stainless steel pans for cooling rice and refried beans rather than the large cylindrical containers currently used, or the use of ice baths.
  • Cooling Methods
    Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooling rice and beans in large cylindrical containers.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
08/01/2014Routine
The purpose of this visit was to conduct a risk factor assessment. Chlorine solution sanitizer concentration in 3 vat sink initial/final
  • Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
    Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Guacamole in 1 dr UC cooler, lettuce and corn pie in walk-in cooler, corn chips and fried chili bowls on storage shelf.
    Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact
    Observation: The concentration of the chlorine sanitizer solution was measured at >200 ppm in the 3 vat sink and the wiping cloth bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
    Correction: Maintain the concentration of chlrorine sanitzer solution at 50-100 ppm. Verify concentration using the appropriate test kit.
02/20/2014Risk Factor
The purpose of this visit was to conduct a routine risk assessment. Chlorine sanitizer concentration in wiping cloth bucket: 100 ppm.
No violation noted during this evaluation.		09/24/2013Routine
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of 10 ppm total chlorine. NOTE: PIC changed sanitizing solution. Final concenteration = 75 ppm.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
04/02/2013Risk Factor

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