Don Alberto Charcoal Chicken, 14455 Jefferson Davis Hwy 2, Woodbridge, VA 22191 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Don Alberto Charcoal Chicken
Address: 14455 Jefferson Davis Hwy 2, Woodbridge, VA 22191
Type: Full Service Restaurant
Phone: 703 499-9559
Total inspections: 8
Last inspection: 03/23/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.03/23/2016Risk Factor
No violation noted during this evaluation.03/23/2015Risk Factor
No violation noted during this evaluation.11/07/2014Risk Factor
No violation noted during this evaluation.02/10/2014Risk Factor
This visit was made to conduct re opening inspection. During this visit and inspection, i noted all contaminated food items and equipment that were contaminated were discarded and the kitchen was clean and sanitize.
At this time no further action is warranted .
Your restaurant is now approved by the Department of Health to re open for business.
No violation noted during this evaluation.		11/04/2013Routine
This visit was made to conduct reopening inspection due to unit
1 thermometer not no available in the reach in cooler unit in the front line.
2 Walk in cooler unit noted not maintaining temperature at 41degree
3 Replace burn light bulbs in the back room storage area.
4 three compartment sink noted not properly caul to wall.
5 Toxic chemical such as paint and other chemical noted stored with food in the kitchen.
6 Replace old rust shelving in the walk in cooler.
7 Replace old dirty pitted cutting board.
8 Discard old food items that were exposure to chemical during the fire.
9 Repair the walls in the kitchen and also paint.
10 Discard old single containers that were contaminated by chemical during the fire.
11 Clean the walls and floor in the walk in cooler unit.
12 Storage containers must be stored above the floor 6inches to able to clean under.
13 fan cover over the three compartment sink noted not secured to wall during this inspection.
14 Reach in cooler door handle noted missing and as the result very sharp and can lead to employees cutting their hands.
15 Remove old paint from kitchen floor and also clean the floors throughout the kitchen under the equipment.
16 Bulk food storage containers that is damaged must be discarded.
18 Was and sanitize all container that were exposure to chemical during the fire.
At this time u are not allow to open until all violation cited are corrected and re inspection is conducted.
Note to file. During this inspection i noted Patrick did closed this Restaurant due to fire and there were no note in the file regarding what they were support to do.
No violation noted during this evaluation.		10/30/2013Other
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The can opener blade is rusted and dull.
    Correction: Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • Non-Food Contact Surfaces (corrected on site)
    Observation: The nonfood contact surface of the Shelves has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walls and ceiling structure in the kitchen noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
03/04/2013Routine
Establishment inspected no violation found.
Discussed with manager employees health policy
No violation noted during this evaluation.		10/17/2011Critical Procedures

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