Amc Theatres Hoffman Center 22, 206 Swamp Fox Rd, Alexandria, VA 22314 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: AMC Theatres Hoffman Center 22
Address: 206 Swamp Fox Rd, Alexandria, VA 22314
Type: Fast Food Restaurant
Phone: 703 236-1083
Total inspections: 10
Last inspection: 10/19/2015

Restaurant representatives - add corrected or new information about Amc Theatres Hoffman Center 22, 206 Swamp Fox Rd, Alexandria, VA 22314 »

Inspection findings	Inspection date	Type
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Thank you. The following issues require attention: 1. The warmers used to keep the hot dogs hot on the first floor concession area are not sufficient to keep the hot dogs at 135°F or above. The Person in Charge informed me that time is being used as a public health control but written procedures for using time were not available. A written procedure for using Time as a Public Health Control was provided to the Person in Charge. 2. Please ensure that signs reminding food employees to wash their hands are provided at all handsinks. Additional stickers were provided to the Person in Charge. Repeat Observations are Subject to Civil Penalty Time as a Public Health Control/ Written Procedures Available (corrected on site) Observation:* The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Hot dogs kept under warmers on first floor of concession stand were measured at 117 °F. Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Person in Charge stated that hot dogs are kept for about 1 hour and then discarded if not sold. Hot dogs are a time/temperature control for safety food and should be kept hot at 135°F or above or cold at 41°F or below. Do not keep hot dogs for more than 4 hours at temperatures below 135°F. A written procedure for using time as a public health control was provided to the Person in Charge. 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 and bathrooms. Handwashing signs were missing from the handsink in the upstairs concession area and the women's restroom. Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Handwashing signs were provided to the Person in Charge. Physical Facilities Good Repair Observation: Observed that a ceiling tile is broken in the dry storage area on right side on mezzanine floor and the corner joint in the dry storage area on the left side is damaged and broken. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.	10/19/2015	Routine
Note: The dish machine used to clean IMAX glasses is not properly operating. No sanitation was observed. Food Protection from Contamination / Package, Cover, Wrap Observation: Unwrapped or uncovered popcorn in the following location where the food is subject to contamination: upstairs concession area. Remove the popcorn from the concession area when it is closed or provide a lid for the bulk containers. Correction: Foods shall remain covered at all times. Equipment / Food-Contact / Visibly Clean Observation: The following equipment/utensils were observed soiled to sight and touch: the interior of the refrigeration units. Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.	10/27/2014	Routine
This visit was made to conduct a routine food safety evaluation. Make sure internal and external surfaces of food service equipment (cabinets and cooler/freezer units) are kept clean and free of food debris, as well as floors of storage rooms to preclude pests No violation noted during this evaluation.	10/30/2013	Routine
This visit was made to conduct a complaint inspection. This facility uses Steritech on a weekly basis. Steritech treated on Sept. 12th for roaches and mice. Cracks and entry points were repaired on September 23, 2013. Please fax Steritech invoices once approved by General Manager to Alexandria Health Department. Our fax number is (703) 746-4919. Attention: Rebecca Sletner. No violation noted during this evaluation.	09/24/2013	Complaint
This visit was made to conduct a complaint investigation. complaint received on 08/15/13 regarding a customer and his son becoming sick after consuming buttered popcorn at this facility (recalls this is the only food consumed together). CFM informed that kettles are cleaned nightly or as needed. Most parts are broken down and cleaned in 3 compartment sink. Test strips were available at sinks (using quat). Managers were advised to more closely monitor concentration of sanitizer used at 3 compartment sink and what is used for cleaning in place in order to avoid any over use of sanitizer/toxicity. Popcorn and butter are both non-potentially hazardous food items. At upstairs concession kernel salt bin was stored uncovered under sanitizer container. Manager moved bin elsewhere. Manager was asked to move bin in order to avoid any accidental spills onto food. Scoops used at all kettles. CFM: Wayne P Morgan Exp- 6/1/15 # F- 99112 No violation noted during this evaluation.	08/16/2013	Complaint
This visit was made to conduct a complaint inspection. This facility maintains a pest control contract which services every Monday of each week. No other complaints received from food facility. Make sure pest services are adequate to prevent contamination of food and non-food contact services. No visible pest problem observed in food facility. Facility maintenance manager inspects each theatre and concession each day for insect/rodent problems. No violation noted during this evaluation.	08/09/2013	Complaint
Received complaint yesterday afternoon regarding popcorn and soda causing complainant to become violently ill with vomiting lasting about 12 hours. Called complainant and left voice mail message stating no potentially hazardous foods consumed at the theater, therefore the popcorn and soda could not have caused the violent illness. No violation noted during this evaluation.	07/09/2013	Complaint
This visit was conducted to follow up on there being no certified food manager on site during your routine evaluation on May 13, 2013. Food Manager now correctly certified. No violation noted during this evaluation.	06/05/2013	Follow-up
Visit to deliver CFM information and printed copy of report No violation noted during this evaluation.	05/14/2013	Follow-up
This visit was conducted to complete a routine food safety evaluation. Critical: Certified Food Manager: Presence Required Observation: There is no Certified Food Manager (CFM) present in the establishment. The manager had a Servesafe card which had expired. Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action. Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation) Observation: The ice scoop handle was stored in direct contact with the ice.. Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) Observation: Due to the three compartment sink not holding water, equipment could not be effectively sanitized. Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. 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.	05/13/2013	Routine

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