Chicken Loco, 7610 Little River TP, Annandale, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Chicken Loco
Address: 7610 Little River TP, Annandale, Virginia
Total inspections: 2
Last inspection: Aug 28, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-103.11(G) - Corrected During Inspection Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Corrected by providing handouts.
  • 3-501.14(A)(1) - Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours: refried beans at 65F after 3.5 hours.
  • 3-501.14(A)(2) - Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours: rotisserie chickens at 56F after being in WIC overnight.
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: placement of large batch of rotisseries chickens in large plastic pan with foil over the top into walk-in overnight; placing refried beans into upright refrigerator with cover.
  • 4-602.11(E)(4) - Accumulation of orange mold on surface of ice bin.
  • 6-101.11(A) - The floor in the women's restroom does not meet the standard of smooth, durable and easily cleanable
August 28, 2009Routine--Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s). Thc CFM did not know mimum safe temperatures for chicken, beef and pork. Corrected verbally and provided Handout on safe cooking temperatures.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Pupusa puree with pork observed being maintained above 41F without use of time as a public health control. Observed pupusa puree with pork @ 61F. Corrected by using time as a public health contro for a small portion of the puree and holding the rest under refrigeration.
  • 43.1-3-1(a) - Critical The establishment is operating without a valid permit to operate issued by the Department due to failure to pay permit renewal fee.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm in the sink sanitize basin.
April 08, 2009Critical Procedures--Details / Comments

August 28, 2009 (Routine)



Violations:
  • 2-103.11(G) - Corrected During Inspection Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Corrected by providing handouts.
    The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
  • 3-501.14(A)(1) - Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours: refried beans at 65F after 3.5 hours.
    Potentially hazardous foods shall be cooled from 135F to 70F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
  • 3-501.14(A)(2) - Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours: rotisserie chickens at 56F after being in WIC overnight.
    Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: placement of large batch of rotisseries chickens in large plastic pan with foil over the top into walk-in overnight; placing refried beans into upright refrigerator with cover.
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • 4-602.11(E)(4) - Accumulation of orange mold on surface of ice bin.
    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.
  • 6-101.11(A) - The floor in the women's restroom does not meet the standard of smooth, durable and easily cleanable
    Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
Comments:
The purpose of today's visit was a routine inspection. Thank you for accompanying me during the inspection as it allows me to address areas of concern immediately.
Please review the information provided on proper cooling methods. You may find it useful to use the cooling log provided. Food items that do not cool properly within the time and temperature limits provided should be thrown away. The rotisserie chickens cooked yesterday and the refried beans observed today should be thrown away. Temperature abused foods allow harmful bacteria to grow which could result in foodborne illness.
Food employees must wash hands with soap for at least 20 seconds
BEFORE: food preparation, putting on gloves, working with clean equipment, utensils, unwrapped single-service or single-use items;
AFTER: handling trash, using the restroom, smoking, eating, coughing, sneezing, handling dirty equipment, handling raw meat or poultry;
DURING: food preparation as often as necessary and to prevent cross contamination
Gloves only need to be worn to prevent bare hand contact with foods. It is preferred to use utensils such as tongs or deli tissue in place of gloves if possible. If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
Covers should be placed on food to protect from overhead contamination unless that food is cooling. When a food is cooling, it is more important that cool air is allowed to circulate to bring the food temperature down to 41F within the specified time.
Employees should place all belongings in a designated area away from food preparation. This prevents incidental contamination of food by employee items as well as damage to employee items.
Notes:
Water Heater: AO Smith BT-80-112, 75100 BTU
Dish Machine: N/A, 3-vat uses chlorine at 50 PPM.

April 08, 2009 (Critical Procedures)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s). Thc CFM did not know mimum safe temperatures for chicken, beef and pork. Corrected verbally and provided Handout on safe cooking temperatures.
    The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Pupusa puree with pork observed being maintained above 41F without use of time as a public health control. Observed pupusa puree with pork @ 61F. Corrected by using time as a public health contro for a small portion of the puree and holding the rest under refrigeration.
    Pupusa puree with pork shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 43.1-3-1(a) - Critical The establishment is operating without a valid permit to operate issued by the Department due to failure to pay permit renewal fee.
    No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm in the sink sanitize basin.
    Maintain the concentration of the bleach at 50-100 ppm.
Comments:
The purpose of today's visit was a critical procedures inspection. Thank you for accompanying me during the inspection as it allows me ask questions and address concerns immediately.
During today's inspection it was noted that facility did not have a valid food permit for 2009. Please contact the Health Department at 703-246-2444 to obtain the permit as soon as possible or an order for closure will be issued.
1. During today's inspection it was noted that the sanitize basin was measured in excess of 200 ppm chlorine. Please instruct the employee in charge of sanitizing dishes to use the test strips and check that the bleach is only at 50-100 ppm chlorine.
2. Review cooking, reheating and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: Potentially hazardous foods prepared on site 165F, Commercially processed foods 135F
HOLDING: Hot 135F or above, Cold 41F or below
DO NOT let food sit in the DANGER ZONE (41F-135F) for extended periods of time
3. The pupusa puree that contains pork is considered a potentially hazardous food and must remain cold at 41F or below unless you are using time as a public health control. The EHS suggested that the bulk of puree be kept under refrigeration and that a minimal amount may be left out using time for food safety to ensure quality and food safety of the product. See Handout provided by EHS for more information on using Time as a Public Health Control.
4. Please hang the Handwashing Reminder signs provided at all the handwashing sinks.
5. Review the Employee Health Handouts Provided.

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