Wetzels Pretzels, 7931-Lb Tyson's Corner Center F11l, Mclean, VA 22102 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Wetzels Pretzels
Address: 7931-Lb Tyson's Corner Center F11l, Mclean, VA 22102
Type: Fast Food Restaurant
Phone: 703 556-7730
Total inspections: 4
Last inspection: 01/07/2016
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Inspection findings

Inspection date

Type
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should have the soap and sanitizer dispensing unit repaired at the 3-vat sink so staff do not need to manually add soap and sanitizer to the basins.
4. Management should ensure there is a certified food manager on sight during all hours of operation.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
  • Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Steamed hot dogs were found sitting out at room temperature: 72f-107f.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCUSSED WITH MANAGEMENT. MANAGERS SHALL ENSURE HOT FOODS ARE PROPERLY REHEATED TO 135F AND THEN HOT HELD AT 135F OR ABOVE INSIDE THE PRETZEL CABINET. FOODS CAN NOT SIT OUT AT ROOM TEMPERATURE IN A COVERED CONTAINER UNLESS APPROVED TO USE "TIME AS A PUBLIC HEALTH CONTROL.
  • 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 new QUATERNARY AMMONIUM test kit to ensure the concentration of sanitizer used at the 3-vat sink and red buckets is always between 150-400ppm. DISCUSSED WITH MANAGEMENT. MANAGER SHALL CONTACT THE COMPANY WHO PROVIDES THE CHEMICALS FOR THE 3-VAT SINK AND HAVE THEM PROVIDE THE REQUIRED TEST KIT.
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Surfaces of inside the ice machine are not being cleaned as required.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH MANAGEMENT. MANAGERS SHALL INSTRUCT STAFF TO CLEAN OUT THE INTERIOR OF THE ICE MACHINES AS OFTEN AS NEEDED TO REMOVE ANY VISIBLE DEBRIS.
  • 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. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHOULD ENSURE THERE IS A CERTIFIED FOOD MANAGER ON SIGHT DURING ALL HOURS OF OPERATION TO AVOID FURTHER ENFORCEMENT ACTION.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed the handsink next to the dough making station being used for the storage of opened beverages and personal food.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGEMENT. HAND SINKS SHOULD BE USED FOR ONLY HAND WASHING. DO NOT STORE ITEMS IN THE BASIN OF THE HAND SINK.
  • Mops in Air-dry Position
    Observation: Observed that mops are improperly stored between use.
    Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGEMENT. MANAGERS SHALL TRAIN STAFF TO SANITIZE THE MOP HEADS AFTER USE AND POSITION THE MOP TO ALLOW AIR DRYING.
01/07/2016Routine
Person in Charge: Felipe H. Ramos, F-107704, 11-Apr-2018.
No violation noted during this evaluation.		02/09/2015Routine
This visit was conducted to do a Risk Assessment inspection.
No violations related to this type of inspection was found. Health Policy was reviewed with manager
Notes: ensure coats and bags are hung up on coat hooks or in lockers
repair door of ice machine
No violation noted during this evaluation.		09/02/2014Risk Factor
No violation noted during this evaluation.06/12/2014Pre-Opening

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