The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 03/28/2016 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment.
No violation noted during this evaluation. | 10/13/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine and complaint inspection. See the complaint inspection report.
NOTE: Discussed the Active Managerial Control information with the person-in-charge (PIC), and provided a handout.
No violation noted during this evaluation. | 04/14/2015 | Routine | |
| No violation noted during this evaluation. | 04/14/2015 | Complaint | |
The purpose of this visit was to conduct a routine assessment. Please provide Environmental Health Specialist with a copy of employee's Certified Food Manager card within 10 business days.
- 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. OBSERVED EMPLOYEES CERTIFICATE OF COMPLETION FROM SAFESERV HOWEVER, SHE HAD NOT YET OBTAINED A CFM CARD.
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. OBSERVED FLOOR RINSE AGENT TUBING EXTENDED BELOW FLOOD RIM LEVEL OF MOP SINK.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. PER DISCUSSION WITH EMPLOYEE, TUBING WAS CUT TO ACHIEVE A PROPER AIR GAP.
- Physical Facilities Good Repair (corrected on site)
Observation: Observed that the WALK-IN FREEZER is not maintained in good repair. OBSERVED WALK-IN FREEZER UNIT WITH EXCESS CONDENSATION AND A WATER LEAK.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. PER DICUSSION WITH EMPLOYEE, FOOD WAS MOVED IN ORDER TO PREVENT CONTAMINATION FROM WATER LEAK.
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12/19/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer in 3 vat sink: 300 ppm. The following good retail practice was discussed during the inspection: excessive frost accumulation in walk-in freezer. PIC advised the walk-in freezer had been serviced, and part were on order.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced american cheese in 3 dr prep cooler line #1.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Discussed wiht employee and PIC. Cheese was located in top of prep cooler and had been double-panned. Double-panning removed, and cheese temperature returned to satisfactory cold hold temperature. Cheese determined to be out of temperature approx. 1.5 hours.
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08/12/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonia sanitizer in 3 vat sink/ wiping cloth buckets (2x): 400/300,300 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 3 DR PREP COOLER, 1 DR UC COOLER, AND 1 DR UPRIGHT COOLER TO HEALTH DEPARTMENT WITHIN 10 DAYS AS REQUIRED ABOVE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Guacamole/sliced american cheese in 3 dr prep cooler (46/45)
Correction: chocolate milk 8 oz/ half and half creamer 1 oz./ buttery cheese sauce (reference) in 1 dr UC cooler drive up area (46/48/48)
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3 dr prep cooler, 1 dr UC cooler, 1 dr upright cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: PIC schedule same day service during the inspection. Provide copy of service invoice for all coolers to Health Department within 10 days.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
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02/21/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a foodborne illness investigation of confirmed foodborne illness. Epidemiologist who interviewed family members alleged person sustaining illness ate at this facility on 11/14/13, in addition to to other food service facilities. Quaternary ammonia sanitizer in 3 vat sink/wiping cloth bucket: 300 ppm/ 300 ppm.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands prior to donning gloves and engaging in food preparation.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Discussed with PIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes in 3 dr prep cooler #1.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: PIC placed subject tomatoes in cooler and replaced.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the warewashing area being used to store soiled utensil and single use paper.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Discussed with PIC.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Observed handwashing station at warewashing area and station immediately opposite this station (other side of same wall) were out of paper towels.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/09/2013 | Risk Factor | |
The purpose of this visit was to conduct a risk factor evaluation: Quarternary sanitizer solution in 3 vat sink/wiping cloth bucket: 400/250 ppm. The following good retail practice was discussed during the inspection: 3 dr prep cooler #1 not maintaining required ambient temperature. All food in prep cooler #1 relocated to walk-in cooler. Duplicate 3 dr prep cooler (#2) set up using foods at required temperature from other coolers. Service of prep cooler #1 scheduled during the inspection. Prep cooler #1 not to be used for storage of potentially hazardous foods until it is returned to fully functional condition.
- 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: sliced tomatoes/sliced american/cheddar/swiss cheeses in 3 dr prep cooler #1 top
Correction: sliced tomatoes in prep cooler #1 bottom. (55/50/56/57
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08/15/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Water Heater:Bradford White F3250832ATO.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2012. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department. NOTE:PIC provided and posted valid permit.
Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2010 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
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01/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Wendy's Old Fashioned Hamburgers #138, 411 Maple Ave E, Vienna, VA 22180 »