Velocity Wings, 1020 E. Main St Ste E, Purcellville, VA 20132 - Fast Food Restaurant/Caterer inspection findings and violations

Business Info

Restaurant: Velocity Wings
Address: 1020 E. Main St Ste E, Purcellville, VA 20132
Type: Fast Food Restaurant/Caterer
Phone: 703 216-1876
Total inspections: 11
Last inspection: 01/07/2016

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Inspection findings	Inspection date	Type
Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Chili (122F) hot holding at improper temperatures. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.CORRECTED-ITEM REHEATED TO 168 BEFORE PLACED INTO HOT HOLD. Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 102F. Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.	01/07/2016	Routine
Maintain the corrected items as corrected. New hot water heater installed in facility - data plate info provided - EHS to contact if any issues, questions. Discussed master cleaning schedule and proactive/reactive management style concepts with manager. Critical: Hands - When to Wash* (corrected on site) Observation: Staff observed failing to wash after handling their cell phone and after returning from outdoor cleaning tasks. Correction: Instruct staff to wash their hands as required. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Uncovered foods (lettuce, ice cream). Correction: Cover foods when not in use.	03/24/2015	Routine
ACR # 36122 A complaint was received that stated that a customer observed lots of flies in the restaurant. EHS observed about 5 flies in the bar area and additional flies in the dining room. EHS spoke with the GM of the facility who indicated that he consulted with a pest control vendor via phone and implemented their suggestions. Facility has pressure washed the patio area (some discoloration remains), is spraying the door frames and hanging fly strips in the restaurant overnight. EHS advised facility to increase detail cleaning in bar area and have a pest control vendor make a site visit for an on site consultation/treatment. Please provide a copy of vendor report to EHS within 2 weeks. No violation noted during this evaluation.	08/05/2014	Complaint
ACR 35869 A complaint was received that stated that there were an unusual amount of flies as this restaurant. EHS made a site visit to conduct a complaint inspection and a regular risk factors inspection. The PIC indicated that she was aware of a customer complaint. The facility presser washed outside the back door recently and is scheduled to pressure was the patio/front door area tonight. EHS observed a few flies in the dining room. While EHS was still on site the facility GM arrived. EHS advised him to contact his pest control vendor to further reduce the number of flies in the dining area. No flies were observed in the kitchen. No violation noted during this evaluation.	07/22/2014	Complaint
No out of compliance risk factors observed during this inspection. Discusses developing/fine-tuning a master cleaning schedule with PIC. No violation noted during this evaluation.	07/22/2014	Risk Factor
All items corrected on the spot - maintain the corrected items as corrected. Slicer meat grip in poor condition - replace. Increase the cleaning frequency of certain areas as discussed (walk in cooler walls, under sinks and equipment, gaskets). Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Open drink container. Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation) Observation: Raw steak stored above cooked gyro. Correction: Store raw steak below cooked gyro. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Uncovered foods in various locations. Correction: Cover foods in storage. Critical: Reheating for Hot Holding* (corrected on site) Observation: Inadequate reheating procedures - cheese sauce. Correction: Rapidly reheat foods prepared in house to 165°F within 2 hours and maintain at or above 135°F throughout the holding period. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the date mark the sliced roast beef should have been discarded yesterday. Correction: Promptly discard foods that have reached the end of the holding period.	04/29/2014	Risk Factor
Correct the remaining item this week. Maintain the corrected items as corrected. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation) Observation: Raw ground beef stored below raw ground turkey, raw steak stored below raw ground beef. Correction: Store raw ground turkey below raw ground beef. Store raw ground beef below raw steak. Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation) Observation: Consumer advisory not posted in conjunction with all animal foods served undercooked. Correction: Correctly post the consumer advisory or serve the foods fully cooked. Note: GM had a proof of corrected menu available for review during the follow up.	08/26/2013	Follow-up
ACR 30767 A complaint was received that stated the walk in cooler in this facility was down for 18+ hours and foods were allowed to reach 75 °F prior to food being moved to a refrigerated truck. PIC indicated that the walk in went down last week and a major vendor provided a refrigerator truck for the facility to use while major repair/replacement of the walk in cooler was completed. During the risk factors inspection EHS took multiple temperatures (internal) of foods stored in the walk in cooler, all were 34°F-38°F (cold holding items only). EHS advised PIC to keep temperature logs as documentation of correct procedures being followed. No violation noted during this evaluation.	08/19/2013	Complaint
Correct the above items within 24 hours. Please review how to use and test 3 vat sink sanitizer with all staff. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* Observation: Raw animal foods stored above ready to eat foods. Raw animal foods with higher cook temperatures stored above raw animal foods with lower cook temperatures. Correction: Store raw animal food below ready to eat foods. Store raw animal foods with higher cook temperatures below raw animal foods with lower cook temperatures. Critical: Food - Potentially Hazardous Food - Hot Holding* Observation: Some foods hot holding at improper temperatures. Correction: Hot hold potentially hazardous food at 135°F or above. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Some foods cold holding at improper temperatures. Correction: Cold hold potentially hazardous food at 41°F or below. Critical: Food - Consumption of Raw or Undercooked Animal Foods Observation: Consumer advisory not posted in conjunction with all animal foods served undercooked. Correction: Correctly post the consumer advisory or serve the foods fully cooked.	08/19/2013	Risk Factor
Correct the above item within two weeks. Wash, rinse and sanitize all food contact surfaces prior to starting food operations. Provided employee health handouts on 07/08/2013. Discusses Health Department expectations with GM and owner. Equipment - Good Repair and Proper Adjustment Observation: The prep cooler is not adjusted or in a state of repair to hold food temperatures of 41°F or below. Correction: Adjust or repair this unit as needed.	07/09/2013	Pre-Opening
Areas of unfinished wood behind the bar - seal or paint. Cove base not attached correctly in some areas - attach the base. Equipment - Good Repair and Proper Adjustment Observation: The prep coolers is not adjusted to hold at 41°F or below. Correction: Adjust or repair this unit as needed. Critical: Backflow Prevention* Observation: The drain line of the ice machine and bar three vat sink do not appear to be air gapped. Correction: Provide an air gap of at least twice the diameter of the drain pipe. Floors, Walls, and Ceilings - Cleanability Observation: Areas of the floor in the kitchen and ware washing room are not smooth and easily cleanable. Correction: Render these areas smooth and easily cleanable. Outer Openings - Protected Observation: The back doors do not appear to be tight fitting. Correction: Render the back doors tight fitting by adjusting or adding trim as needed.	07/08/2013	Pre-Opening

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