Hhmi Main Kitchen, 19700 Helix Drive, Ashburn, VA 20147 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: HHMI Main Kitchen
Address: 19700 Helix Drive, Ashburn, VA 20147
Type: Full Service Restaurant
Phone: 571 209-4636
Total inspections: 9
Last inspection: 11/20/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.11/20/2015Routine
No violation noted during this evaluation.04/08/2015Routine
No violations noted
Good use of gloves and date labeling
No violation noted during this evaluation.		09/29/2014Routine
renovation complete at dishwash room.
Dishwashwer 170 wash, final rinse 181, psi 18-20, plate 174, 170F
Approved for use.
No violation noted during this evaluation.		08/14/2014Other
Information on TIME policy provided and discussed. All items under temperature control but discarded at 1:30 pm
No violation noted during this evaluation.		03/18/2014Routine
No violation noted during this evaluation.11/19/2013Risk Factor
Follow up visit to evaluate dishwasher operations
Main kitchen dishwasher-booster heater has to be reset to operate correctly 150w, 195r, 16psi, 160 plate.
Please service machine.
No violation noted during this evaluation.		08/07/2013Follow-up
Discussed using TIME control, information provided
  • Critical: Cooling* (corrected on site) (repeated violation)
    Observation: Guinea hen prepared 7/29 (44F) noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
07/30/2013Risk Factor
discussed mexican rice prepared 12/17 anfd 51, 55F at 10am 12/18-monitor process for proper COOLING and COLD HOLDING.
lunch buffet 11:30 -1pm
  • Critical: Cooling* (corrected on site)
    Observation: Ribs noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
12/18/2012Risk Factor

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