The Chicken Place, 5519 Leesburg Pike, Falls Church, VA 22041 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: The Chicken Place
Address: 5519 Leesburg Pike, Falls Church, VA 22041
Type: Fast Food Restaurant
Phone: 703 931-3090
Total inspections: 6
Last inspection: 01/07/2016

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a routine inspection. Refuse Areas / Enclosures / Receptacles / Good Repair Observation: The dumpste is in disrepair. NOTE: Plastic lids are damaged, metal rods that lids clamp onto are bent. Dumpster is no longer rat proof. Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. NOTE: Have dumpster replaced with a rat proof dumpster within 7 days.	01/07/2016	Routine
The purpose of this visit was a routine inspection. Chlorine santizer in wiping cloth bucket: 200 ppm. Critical: Hands and Arms / Cleaning Procedure (corrected on site) Observation: Observed food employees using improper handwashing procedures. Observed employee washing hands with one gloved hand. Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves Sanitizer Test Kit Required Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a chlorine test kit.	09/01/2015	Routine
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer wiping cloth bucket: 100 ppm. The following good retail practices were discussed during the inspection: 1) Keep all food and single service/single use items in rear storage area a minimum of 6" off of the floor. 2) Keep ice scoop on a clean, sanitized surface. 3) Repair thermometer for hot hold cabinet or provide new thermometer inside of the unit. No violation noted during this evaluation.	02/06/2015	Risk Factor
NOTES: * The purpose of today's inspection was to conduct a routine inspection. * Monitor equipment temperatures regularly to ensure capability of maintaining internal food temperatures of 41 degrees or less to prevent potential bacterial growth and potential loss of product. * Encourage employees to utilize the hand-sinks for hand-washing only to prevent potential hindering of hand-washing when needed. * Please fax or email verification of correction to Left Outdoor Walk-in Cooler to Fairfax County Health Department prior to resuming use. 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: Raw Beef (65) in Left Outdoor Walk-in Cooler Correction: Raw beef was discarded at time of inspection, and all other potential hazardous foods were verified by invoice of just being shipped were relocated to Right Outdoor Walk-in Cooler. Potentially hazardous foods shall be held cold at a temperature of 41°F or below to limit potential for bacteria growth. Equipment / Good Repair / Operation (repeated violation) Observation: The Left Outdoor Walk-in Cooler was observed at an ambient air temperature of 70 degrees at the time of inspection. Correction: All potential hazardous foods were relocated and/or discarded at the time of inspection. Discontinue the use of the Left Outdoor Walk-in Cooler until it is functioning in good repair and properly operational to maintain internal food temperatures of 41 degrees or less. Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation) Observation: Employees observed hindering handwashing at cookline hand-sink by rinsing wiping clothes during inspection. Correction: Ensure hand-sinks are being used for hand-washing only and no other task that would hinder potential hand-washing. Discussed with certified food manager and employees.	04/28/2014	Routine
The purpose of today's visit was to conduct a risk factor assessment inspection. Handwashing Sink / Used for Hand Wash Only (corrected on site) Observation: Observed the handsink near the office and front walkin cooler being to rinse and ring out wiping clothes and to fill containers with water. Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER. 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 handwashing sink in the ladies restroom 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. PROVIDED EXTRA SIGN TO MANAGER.	12/04/2013	Risk Factor
The purpose of today’s visit was to conduct a routine inspection. A follow-up inspection will be conducted on or about Monday, July 8, 2013 to verify written documentation of the Employee Health training. Please keep signed employee health agreements in facility. During follow-up, EHS will also verify that the Turbo Air 1DR prep cooler is holding at 41F or below. Please do not store potentially hazardous foods in Turbo Air 1DR prep cooler until the cooler is repaired/adjusted. MAINTENANCE: Water Heater: Ruud PVP. 75kW. Dish Machine: N/A Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation) Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy. Correction: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout) Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food item(s) in Turbo Air 1DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Cut tomato----55F, 2) Yogurt sauce----50F, 3) American cheese----55F, 4) Fully cooked Gyro----55F, 5) Feta cheese-----57F. 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. DISCARDED. 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: -------Turbo Air 1DR prep cooler observed at 57F. 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. Equipment / Good Repair / Components / Gaskets Observation: The door gaskets of the following units are damaged: 1) Turbo Air 1DR prep cooler, 2) True 2DR upright freezer. Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Equip/Utensil/Linen/Single-Service/Storage Restriction (repeated violation) Observation: Clean single service cups and containers were found stored on a shelf outside with overhead cover and one side of wall open to outside environment.-----Also observed box of single service containers received this morning directly on wet ground outside (ground wet due to hosing and cleaning). Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination. Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation) Observation: Observed outside trash dumpster with side door open. Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.	06/28/2013	Routine

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