Chicken Loco, 7610 Little River Turnpike, Annandale, VA 22003 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Chicken Loco
Address: 7610 Little River Turnpike, Annandale, VA 22003
Type: Fast Food Restaurant
Phone: 703 941-4377
Total inspections: 9
Last inspection: 08/20/2015

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Inspection findings

Inspection date

Type

  • Duties / Monitor Cook Temperatures of PHF(TCS)
    Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. DURING INSPECTION, OBSERVED NO MONITORING OF FOOD TEMERATURES WITH FOOD THERMOMETER. CFM WAS NOT ABLE TO STATE CORRECT COOKING TEMPERATURES PER FOOD ITEMS.
    Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. EHS EXPLAINED PROPER PROCEDURES.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: BEEF TONGUE 47F, BLACK BEANS 51F -IN CLOSED CONTAINER MADE LAST NIGHT IN WIC.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS DISCARDED.
08/20/2015Risk Factor
This complaint was conducted in conjunction with a Complaint Investigation.
REMINDER: *COOLING CLOCK BEGINS AT 135F.  ONCE THE FOOD ITEMS REACHED 135F, YOU HAVE 2 HOURS TO GET THE FOOD ITEM TO 70F.  YOU THEN HAVE 4 HOURS TO GET THE FOOD ITEM TO 41F.  COOLING CAN BE DONE BY PLACING THE FOOD ITEM IN SHORT SHALLOW PANS AND THEN PLACING ON AN ICE BATH. USE THERMOMETER TO MEASURE TEMPERATURE THROUGHOUT THE COOLING PROCESS.
REMEMBER TO KEEP LIDS PARTIALLY OPEN TO COOL FOODS EFFECTIVELY IN CONTAINERS.
Observed very good handwashing frequency done by Food Employees, Thank you.
EHS provided copies of information on Cooling, Cross Contamination, and 3Vat Sink set up sticker.

  • Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
    Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: OBSERVED FOOD EMPLOYEE FLIP TORTILLAS ON GRILL WITH BARE HANDS.
    Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS EXPLAINED PROPER PROCEDURES, FOOD EMPLOYEE USED SPATULA FOR FLIPPING OF TORTILLAS.
  • Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
    Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED UNCOVERED RTE BEANS IN WIC W/OUT LID ON BOTTOM SHELF. OBSERVED BAGS OF FLOUR/SUGAR WITH OPENED TOP WITHOUT COVERING IN BACK DRY STORAGE AREA.
    Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM COVERED FOOD ITEMS. CFM WILL ATTAIN CONTAINER FOR DRY FLOUR/SUGAR.
  • Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
    Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: COOKED BEEF cooling OVERNIGHT in the WIC observed at 51°F.
    Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. FOOD ITEM DISCARDED.
  • Cooling Methods (corrected on site)
    Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED COOKED BEEF 51F MADE YESTERDAY PLACED IN WIC IN CONTAINER WITH LID SHUT.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
  • 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: OBSERVED COOKED BEEF IN WIC MADE YESTERDAY 51F IN CLOSED CONTAINER.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: OBSERVED YUCCA IN WIC NOT DATEMARKED
    Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CFM WILL DATEMARK YUCCA ON WHITE BOARD IN WIC.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: IN BETWEEN FRYER, EQUIPMENT AT COOKLINE.
    Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
    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. CFM ARRIVED DURING INSPECTION.
  • Cleaning Frequency for Physical Facilities (repeated violation)
    Observation: Observed that the FLOORS UNDERNEATH FRYER in the COOKLINE is in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
04/23/2015Routine
The purpose of today's visit is to conduct a risk factor assessment inspection.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat food in the Walk-in coolert 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.--Date marking handout provided
11/24/2014Risk Factor
The purpose of today's visit is to conduct a risk factor assessment inspection and a follow-up to a complaint visit on 4/16/14.
EHS provided manager with date marking handout.
Note to Manager:
-Remove the cardboard underneath the mats in the kitchen
-Build up of grease has accumulated on the exterior of the grease trap and surrounding asphalt needs to be clean.
-Food debris and grease build up at the recycle area and needs cleaning.
-The bakery room needs cleaning at the floor junctions, shelving, and discard or removed items no longer needed for the facility.
-Backflow preventer needs to be replace at the mop sink.

  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked beef tongue 4/15/14
    Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Interior of ice bin 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.
  • Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
    Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.----Degreaser, window cleaner
    Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of thesematerials.--Label was provided
04/17/2014Risk Factor
The purpose of today's visit is to conduct a follow-up inspection from a complaint inspection conducted on April 16, 2014 and risk factor assessment inspection. The facility operation is open with no issue associated with the fire incidences yesterday. The rotisserie oven is still inactivate and the ductwork supporting the rotisserie oven is scheduled for repairs later in the day. EHS observed signs in the public view saying no rotisserie chicken today.
No violation noted during this evaluation.
04/17/2014Follow-up
The purpose of today's visit is to investigate a complaint received by the Fairfax County Health Department on April 16, 2014. The fire department indicated a fire has occurred at the facility and requesting a representative from the Health Department. When the EHS arrived at the site, the facility was voluntary closed and the power was shut off. The owner voluntary turn the power back on and the EHS observed the area where the fire occurred located in the ceiling next to the back door entrance of the facility. The fire marshal indicated on the report that the fire was confined at the ductwork for the hood system that supports the charcoal rotisserie system. EHS observed small amounts of ash contamination on the floors junction, ice bin exterior, and kitchenware storage in the area where the fire occurred and in process of being cleaned. The owner has decided to open tomorrow and have the whole facility being clean for the rest of the day. All food prepared in the morning could not cool properly in the walk-in cooler due to the power being shut off and was discarded. Majority of the food in cold holding was in compliance and all the cooling units are working properly. The charcoal rotisserie oven has been red tagged and prohibited to be used until approval by the fire marshal. The cook-line next to the rotisserie oven has it own separate hood system and was not affected. EHS did a final walk through before the facility was able to open and a follow-up inspection will be conducted tomorrow. The complaint is confirmed.
No violation noted during this evaluation.
04/16/2014Complaint
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
EHS provided manager with bare hand contact handout.

  • Critical: No Bare Hand Contact with RTE Foods (corrected on site)
    Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: tortilla
    Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.----CFM educated the food employee and to use utensil.
  • Wiping Cloths/Use Limitation/Wet Towel Storage
    Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
    Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
  • Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
    Observation: Observed raw shell eggs stored at room temperature---Raw eggs 60F
    Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.--Move to a unit that maintain 41F and below.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: mobile shelving units.
    Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Refuse Container with Cover/ Women's & Unisex Toilet Room
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
    Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • Outer Openings, Protected / Screen Requirements (repeated violation)
    Observation: EHS observed gaps along the median at the double doors, located in the 3-compartment area.
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the floor junctions in the prep area and cook-line is in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
02/11/2014Routine
The purpose of this visit is to conduct a risk factor assessment.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
    WIC:
    1. chicken 45F
    2. Chicken soup 46F

    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.EMPLOYEE DISCARDED FOOD.
09/20/2013Risk Factor
The purpose of this visit is to conduct a routine inspection.
A certified food manager must always be present during operation of the establishment.
Provided an employee health policy folder in spanish.
Water Heater: A.O.Smith
Model: Bt-80-112
3 compartment sink is used as means to sanitize.

  • Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
    Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CFM DISCARDED BEVERAGE AND REMINDED TO USE COVER WITH STRAW.
  • Food Storage / Preventing Contamination (corrected on site)
    Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed bags of onions stored on the floor.
    Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. CFM REMOVED FROM FLOOR AND STORED TO PROVENT CONTAMINATION.
  • Temp Meas Devices for Cold & Hot Hold Equipment, Present
    Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Turbo Air 3.
    Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: the bread making preparation area is not clean.
    Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 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. CFM ARRIVED DURING INSPECTION.
  • Outer Openings, Protected / Screen Requirements
    Observation: Openings to the exterior of the building are present along the double doors in the kitchen.
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
    Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
    Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CFM POSTED SIGN AT HANDSINK.
01/09/2013Routine

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