Avion Park Cafe, 14595 Avion Pkwy 700, Chantilly, VA 20151 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Avion Park Cafe
Address: 14595 Avion Pkwy 700, Chantilly, VA 20151
Type: Fast Food Restaurant
Phone: 703 378-7764
Total inspections: 5
Last inspection: 12/17/2015
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a risk factor assessment.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors & public health interventions were noted:
Several items were observed thawing on prep tables.
3-501.13(a)(b) Thawing
(A) Under refrigeration that maintains the food temperature at 41F or less
(B) Completely submerged under running water:
1) At a water temperature of 70F or below
2) With sufficient water velocity to agitate and float off loose particles in an overflow
3) For a period of time that does not allow thawed portions to rise above 41F
  • Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
    Observation: A food employee was observed eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. DISCUSSED WITH MANAGER
  • Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
    Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: LETTUCE & CHOPPED VEGETABLES.
    Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. DISCUSSED WITH MANAGER, ITEMS DISCARDED.
  • Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
    Observation: Single-use gloves saved for reuse by food employees. EMPLOYEE REMOVED GLOVES TO PERFORM ANOTHER TASK & CAME BACK & PLACED SAME GLOVES ON TO CONTINUE PREVIOUS TASK.
    Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. DISCUSSED WITH MANAGER, NEW GLOVES DONNED.
12/17/2015Risk Factor
The purpose of today's visit is to conduct a routine inspection.
  • Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
    Observation: Observed an employee eating and drinking from an uncovered beverage in the kitchen and during food preparation.
    Correction: The manager immediately spoke to the employee. The employee was directed to wash their hands and reminded to eat and drink only in the dining room area.
  • Critical: No Bare Hand Contact with RTE Foods (corrected on site)
    Observation: Observed an employee peeling hard boiled eggs using their bare hands.
    Correction: Discussed with manager and he corrected the employee. Employee washed her hands and put on single use gloves to continue her food preparation.
06/15/2015Routine
The purpose of today's visit is to conduct a risk factor assessment inspection. No risk factor or public health intervention violations were observed.
No violation noted during this evaluation.		11/20/2014Risk Factor
The purpose of today's visit is to conduct a routine inspection. Note that the salad bar and hot bar is operated from 11:00a.m. to 2:00p.m.. The following temperature measurements were taken today to verify the start point for use of time as a public health control (41F or less
  • Cleaning Frequency for Physical Facilities
    Observation: Floor surfaces throughout the kitchen and under cookline equipment are soiled with grease accumulation.
    Correction: Maintain floor surfaces clean to prevent attaction of pests.
06/06/2014Routine
The purpose of today's visit is to conduct a routine inspection.
Note: The cold and hot bars open at 11:00 A.M. and close at 2:00 P.M. Cold items are prepared fresh and in small portions. Most items are potentially hazardous (require time/temperature control for safety) but are used or discarded within less than 4 hours. The manager may want to consider use of time as a public health control in lieu of temperature control for safety for the cold bar.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
    Observation: Manager was not able to provide documentation of an effective employee health policy.
    Correction: Health Department has provided a folder of this information. Please review with and obtain signatures of all employees on the agreement form.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: Observed no date of opening or preparation on roast beef, tuna salad, and cheese slices under refrigeration.
    Correction: When opened, deli meat that has not been sliced can be labeled with the date of opening and must be used or discarded within 7 days including the day opened. For foods prepared and then refrigerated, such as tuna salad, cut melons, and spaghetti sauce, label with day of preparation and use within 7 days of preparation including day of preparation. Manager labeled the items with 12/23/2013 as date of opening and preparation.
12/23/2013Routine

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