Restaurant: Kingstowne Cinema
Address: 5910 Kingstowne Towne Center, Alexandria, VA 22315
Type: Carry Out Food Service Only
Phone: 703 719-0784
Total inspections: 4
Last inspection: 12/28/2015
Today’s inspection was to conduct a routine inspection. 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. Employee Health Policy in place. Manager and staff are currently manually adjusting the quaternary sanitizer in the three vat sink to measure within acceptable limits. Manager assembled the quaternary ammonuim during today's visit and it was measured to be within acceptable limits. IMPORTANT: **Please fax or email and provide a copy of maintenance invoice for 3-vat quaternary ammonuim dispenser by 1/10/2016. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
Equipment / Good Repair / Operation Observation: The quaternary ammonium dispenser located at the three vat sink is broken and is in need of repair.
Correction: Repair/adjust the unit so it is able to dispense quaternary ammonium within acceptable limits within 10 business days.
12/28/2015
Routine
This is a follow-up inspection to routine inspection performed on April 7, 2014. EHS confirmed compliance: -Employee Health Policy in place -Quaternary ammonium dispenser at 200ppm. Thank you. No violation noted during this evaluation.
05/08/2014
Follow-up
Today’s inspection was to conduct a routine inspection. 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. **Please fax and provide a copy of maintenance invoice for 3-vat quat dispenser by April 21, 2014. **Please fax and provide employe health policy by April 21, 2014. *EHS will contact manager if facility was originally approved for Limited CFM certification. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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 3-vat with a concentration of 0 ppm total quaternary ammonium compound.
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. Manually corrected and maintenance called.
04/07/2014
Routine
Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: corn dog (118F) in hot case - reheated to above 165F. Observed 176F.
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.
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