Sweet Frog, 14215 Centreville Square Unit P, Centreville, VA 20120 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The purpose of this visit is to conduct a risk factor assessment. Remove all items that are not NSF approved or commercial grade equipment from the establishment.
Provided copies of the employee health policy for new hires.
No violation noted during this evaluation. | 11/19/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
It is recommended that more than one person become a certified food manager.
When a certified food manager is not present during All hours of operation in an establishment in Fairfax County it will result in a closure of the facility.
Provided information on certified food manager license.
Provided hand washing signs and thermometer.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The employee could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. EHS PROVIDED FOOD METAL STEM THERMOMETER.
- Sanitizer Test Kit Required
Observation: There is test kit that does not accurately measure concentration of chemical sanitizing solution for quaternary ammonia.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the current permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. GENERAL MANAGER ARRIVED AFTER INSPECTION.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at front counter was measured at a temperature less than 100°F at 95F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at any handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HAND WASHING SIGNS TO POST AT HAND SINK.
|
02/13/2015 | Routine | |
There were no out of compliance items cited during this inspection. It is recommended that the front refrigeration unit be adjusted colder. Fruit along the prep top was holding above 41F. While they are not potentially hazardous there is an element of possible contamination by cutting the raw fruit in-house. Cold holding below 41F will minimize growth of foodborne illness pathogens.
There will be another inspection in approximately 12 months.
No violation noted during this evaluation. | 05/14/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. The next inspection will be in approximately 12 months. Monitor the temperature of the cut mangos. They are kept whole at room temperature. After cutting, they should be cooled to 41F or less within 4 hours.
Water heater: Takagi tankless per file.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
06/21/2013 | Routine | |
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