Harris Teeter #302, 8200 Crestwood Heights Dr, Mclean, VA 22102 - Grocery Store Food Service inspection findings and violations



Business Info

Restaurant: Harris Teeter #302
Address: 8200 Crestwood Heights Dr, Mclean, VA 22102
Type: Grocery Store Food Service
Phone: 703 448-0132
Total inspections: 6
Last inspection: 10/21/2015

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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. Continue to reiterate your Employee Health Policy and hand washing policies with all staff frequently.
2. Continue to clean the interiors of the pizza station refrigeration units as needed to remove debris and/or standing water.
3. Ensure thawed, raw seafood like tilapia is stored properly inside the walk-in refrigerator used by the sushi station.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.

  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: During the inspection did not observe any employees wash their hands before putting on clean, single use gloves.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL BE MONITORING HAND WASHING PRACTICES AND PROCEDURES OF ALL STAFF.
  • Critical: 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): 1. All items on the hot bar including breakfast items, lunch items, dinner items and asian bar items.
    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. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL MAINTAIN DOCUMENTATION OF ALL FOODS WHERE TIME IS USED AS A PUBLIC HEALTH CONTROL. FOOD PANS SHALL BE PROPERLY LABELED WITH A DISCARD TIME. FOLLOW SAME PROCEDURES USED AT THE PIZZA STATION FOR ALL OTHER HOT FOOD STATIONS.
10/21/2015Routine
The purpose of today's visit was to conduct a routine assessment. Please send copy of service invoice for Elite Series 3 dr cooler to Health Department via fax/e-mail within 5 days. Discussed Active Managerial Control. Suggestions made to place items to be cold held (i.e., cans of marinara sauce) in walk-in cooler prior to opening to expedite the cooling process before placing in cold wells. Also suggested cooling items like sushi rice in metal pans, rather than plastic, to better ensure proper cooling.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN ELITE SERIES 3 DR COOLER- MOZZARELLA CHEESE, MARINARA SAUCE (47F, 51F)
    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. ALL ITEMS 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: ELITE SERIES 3 DR COOLER (45F).
    Correction: PLEASE HAVE UNIT SERVICED WITHIN 5 DAYS. 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.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: WALL AND FLOOR ALONG COOKLINE.
    Correction: PLEASE REGULARLY CLEAN BEHIND AND UNDERNEATH COOKLINE EQUIPMENT TO AVOID GREASE ACCUMULATION. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
05/29/2015Routine
The purpose of this visit was to conduct a risk factor assessment. No critical violations observed today. Note: Food items in "Display Case - Chef" were moved to another cold-holding unit to finish cooling to 41F. Food temperatures all observed in compliance during today's visit. Thank you for your time. If you have any questions, please feel free to call (703) 246-2444.
No violation noted during this evaluation.
12/17/2014Risk Factor
The purpose of this visit was to conduct a routine inspection. During today's visit, address to ORS Interactive was provided to CFM. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
No violation noted during this evaluation.
06/24/2014Routine
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
4-501.11(A)
Antipasto bar refrigerator was observed at 53F. Unit was observed being repaired on site during visit. Adjust unit to hold below 41F.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Roasted red peppers, sliced tomatoes, grape leaves in Antipasto bar refrigerator at 57F, 60F, and 60F.
    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.
12/17/2013Risk Factor
No violation noted during this evaluation.06/18/2013Routine

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