Wegmans Food Market, 45131 Columbia Place, Sterling, VA 20166 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Wegmans Food Market
Address: 45131 Columbia Place, Sterling, VA 20166
Type: Full Service Restaurant
Phone: 703 421-2400
Total inspections: 7
Last inspection: 12/16/2015

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Inspection findings

Inspection date

Type

Call received at 4:00am regarding freon leak at Wegman’s /Sterling. Valve was broken of a ¼” line during relamping in the rack area above the store. Fire Department had overhead doors and roof hatches opened to vent gas. Single system serves the entire facility, as I am told by Shawn Beal of Wegman’s. Repairs are underway to the system, and chilled goods are being taken to refrigerator trailers which are at the back of the store where necessary to maintain proper temperatures. Spoke by phone with Ross Dayton, store manager, and indicated that Loudoun County Health had no objection to the store reopening, having been closed by the Fire Marshall at the time of initial response. Advised Mr. Dayton that we would forward notice to VDACS.
No violation noted during this evaluation.
12/16/2015Other
Quat sanitizer in 3-vat sink measured at 400 ppm.
Mussels are served on salad bar only Friday evenings during lent. Tags show mussels came from Atlantic Aqua Farms Partnership in Rochester, NY.

  • Gloves - Use Limitation (corrected on site)
    Observation: Observed employees improperly using gloves (touching clothing and then handling ready-to-eat foods, handling soiled dishes and then handling cleaned and sanitized dishes).
    Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. If gloves become contaminated at any time they should be discarded and employees should wash their hands prior to donning a new pair of gloves.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw fully cooked chicken in a sealed bag. Bag was being thawed on the counter next to hot plates.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Some foods on the hot holding buffet (meatloaf, chicken wings) were at improper temperatures.
    Correction: Ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Person-in-charge voluntarily discarded foods.
02/27/2015Routine
Received a complaint that a customer ordered a sub from the deli for carryout for his wife at 8:15 pm on February 24, 2015. Sub consisted of turkey, roast beef, lettuce, tomato, onions, cucumber, oil and vinegar. Customer's wife ate the sub that night and bit into what appeared to be a piece of glass. They took the sub and the foreign object back to the manager around 9:00 pm the same night.
I conducted a routine inspection of the facility on February 27, 2015 and discussed the complaint with the Food and Safety Coordinator. He said the foreign object the customer brought in was discovered to be a piece of plastic from a food storage container that was inside the sandwich prep cooler. The container was cracked and a piece of it ended up in the food. He said his employees know that when a food storage container is cracked it is no longer to be used. No other complaints have been reported at this time and I did not observe any other cracked food storage containers.

No violation noted during this evaluation.
02/27/2015Complaint
The purpose of this inspection was to make sure the wokery area of the kitchen was safe for reopening after the grease fire last night. The fire was contained in this room- the ansul sprinkler system did go off in this room only. The on-call EHS went to the facility last night and instructed them to throw out all the food in the wokery room and clean all of the equipment, walls and floors in this area. The rest of the kitchen and food service operations were able to continue since no damage occurred anywhere but in the wokery room. During my inspection this morning, I instructed the PIC to finish cleaning the equipment and the floors and then operations could resume in this room.
No violation noted during this evaluation.
12/13/2013Other
Fire last night was contained to the wokery room. The ANSUL system went off only in this room. All contaminated food and single-use items were discarded. Must finish cleaning and sanitizing equipment prior to reopening this area. Approved for normal operations once cleaning is finished.
No violation noted during this evaluation.
12/13/2013Other
Received a complaint that a customer found a roach in the salad she prepared at the salad bar from this facility. The customer brought the insect back to the store, and the perishable area manager took a photo of the insect and sent it to their pest control company. The customer took her salad off-site to eat it. I did not find any evidence of insects at the salad bar or in the kitchen prep area. Manager stated they went through all of their bagged lettuce after they received the complaint and they did not find any insects in the lettuce. Pest control reports for the last 6 months do not indicate any signs of cockroaches. Can not confirm customer's complaint based on my observations.
No violation noted during this evaluation.
09/12/2013Complaint
Quat sanitizer in 3-vat sink measured at 200 ppm.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Shrimp malabar in the hot holding buffet was at improper temperatures.
    Correction: Must maintain hot holding of potentially hazardous foods at 135 degrees F or abovie throughout the hot holding period. Voluntarily discarded shrimp dish.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pasta salad and cut melons on the cold buffet were at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
    Observation: The pressure gauge for the high temperature warewash machine was above 25 PSI.
    Correction: Must maintain the pressure during the final rinse cycle between 15 and 25 PSI. Correct by 5/29/13.
05/28/2013Risk Factor

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