Wendy's #180, 8101 Loisdale Road Suite A, Lorton, VA 22079 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Wendy's #180
Address: 8101 Loisdale Road Suite A, Lorton, VA 22079
Type: Fast Food Restaurant
Phone: 703 339-4950
Total inspections: 6
Last inspection: 08/11/2015
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Inspection findings

Inspection date

Type
This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. Food contact surfaces were noted to be visibly cleaned.The concentration of the quaternary ammonium compound sanitizer at the 3-vat sink was checked and noted to be acceptable at, 200 ppm.
The manager has been advised to fax her NOVA Food Sanitation card (picture card) to our office within the next 10 days to verify compliance.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2% milk=47F, cut strawberries=53F.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.(relocated)
  • Certified Food Manager/Certificate Process
    Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
    Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed the handsink at the serving window was being used to dump ice.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
08/11/2015Risk Factor
  • Jewelry Prohibition (corrected on site)
    Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
    Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
  • Food Storage / Preventing Contamination (corrected on site)
    Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in freezer..
    Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.Food boxes elevated on shelves inside the walk-in freezer.)
  • Temp Meas Devices for Cold & Hot Hold Equipment, Present
    Observation: There was no temperature measuring device located in the following cold or hot holding equipment:some of the reach-in refrigerators in the kitchen and in the serving area.
    Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • Outer Openings, Protected / Screen Requirements
    Observation: Openings to the exterior of the building are present along the back door to the restaurant.
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of the back door and repair the dent on the door so that it may properly seal.
03/31/2015Routine
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed the cooling methods and procedures that are used for chili.
No violation noted during this evaluation.		10/17/2014Routine
The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation.		06/16/2014Risk Factor
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation.		10/10/2013Routine
The purpose of this visit was to conduct a risk factor inspection in conjunction with a foodborne illness investigation.
Complainant reports that he ate at the establishment around 1pm on 1/25/13 and ate a chicken sandwich. He became ill around 10:30pm and is still experiencing symptoms. He also said that he noticed a cockroach on the counter as he was leaving.
EHS discussed with manager the details of the complaint and the procedure for receiving and serving the chicken.
All chicken products are received frozen and located in the freezer when it is loaded off of the truck. When the chicken is needed it is relocated to the freezers on the cookline. The chicken is dropped in the fryer from a frozen state and cooked to 165 degrees. The chicken is hot held at 135 degrees or above and discarded within an hour if not used.
EHS did not observe any pest at time of inspection. The facility has a pest control operator and the last service was conducted on January 2, 2013. Manager provided a copy of the invoice.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
01/31/2013Risk Factor

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