Einstein Brothers Bagels #3618, 1140 Elden St, Herndon, VA 20170 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Einstein Brothers Bagels #3618
Address: 1140 Elden St, Herndon, VA 20170
Type: Fast Food Restaurant
Phone: 571 353-7193
Total inspections: 4
Last inspection: 09/25/2015
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a risk factor assessment. Ensure a CFM is present at all times during operation. Salmon (farm-raised and wild-caught) provided by Pacific Seafood. Supporting document provided to EHS during inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
  • Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
    Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wiping cloth buckets at the line with a concentration of 0 ppm total quaternary ammonium compound. Sanitizer (QAC) provided at 200 ppm.
    Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection. CFM arrived during 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.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink. TOWELS PROVIDED BY EMPLOYEE.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
09/25/2015Risk Factor
  • Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
    Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken noodle soup, chili on hot water bath at 115F, 119F.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. DISCARDED.
  • Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
    Observation: The following food items for which time rather than temperature is used as a control was observed marked five hours after initially removing from temperature control: 2%, half and half, skim.
    Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. DISCARDED AND REPLACED WITH NEW 2%, HALF AND HALF, AND SKIM.
02/09/2015Routine
The purpose of this visit is a first risk factor assessment. Observed the facility in a neat and clean condition. Observed proper handwashing technique during today's visit. Sanitizer in the three vat sink and wiping cloth solution observed at acceptable level. Manager used a calibrated thermometer to monitor temperatures during inspection today. Logs of equipment temperatures are maintained. Observed proper datemarking and use to Time as a public health control today. Facility has an employee health policy-EHS provided form in Spanish and English for convenience. No critical violations noted during today's visit. Thank you.
No violation noted during this evaluation.		04/16/2014Risk Factor
PREOPERATIONAL FINAL INSPECTION
1. The installed self-serve soda dispensing unit does not comply with Section 4-204.13 (D) of Chapter 43.1: Food and Food Handling Code. The actuating lever or mechanisms and filling device are short/not designed to prevent contact with the lip-contact surface of glasses or cups that are refilled. Replace with "Push Buttons" before the use of the machine.
2. Employee' locker for storing personal belongings shall be installed within ten (10) days.
*I discussed with the Certified Food Manger regarding employees' health policy and the required forms to be completed, signed and returned to the Health Department within thirty (30) days. The Red Folder containing the forms will be delivered to the establishment within five (5) days.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation.		02/12/2014Pre-Opening

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