HHMI Main Kitchen, 19700 Helix Drive, Ashburn, VA - Restaurant inspection findings and violations

September 22, 2009 (Routine)

May 27, 2009 (Routine)

• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160F while the actual temperature was 144F.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the front line (left).
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front line (left).
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

January 13, 2009 (Routine)

• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 120°F. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 3140 - Locker or other suitable facilities are not being used for personal item storage to protect food and clean items from contamination
  Use lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination

April 09, 2008 (Routine)

• 0830 - Critical The ready-to-eat (RTE) commercially processed milk, half/half and sliced deli meats in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a QUAT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 3020 - Soap was not provided at the hand washing lavatory in the front line (right side).
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the front line (left or right side)
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

November 15, 2007 (Routine)

• 0820 - Critical Repeat foods in servery display are above 41F
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria, or use written time as a control.
• 1550 - One of the drains under the dishmachine is inaccessible for proper cleaning due to one of the legs of the dishmachine is on the drain grate.
  Do not install floor drains with grates under immovable legs of equipment. Design equipment installation to be accessible for proper cleaning.
• 1570 - caulking coming off the dishmachine
  replace caulking on the dishmachine.
• 1800 - Mold on floor grate under dishmachine.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2830 - Floor in dish machine area and kitchen are not graded to drain.
  Grade floors to drain where water flush cleaning method are used.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen prep and the catering prep
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

March 08, 2007 (Routine)

• 0820 - Corrected During Inspection Critical custard pies, cheesecakes, cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1450 - Insufficient refrigeration for desserts.
  Provide additional refrigeration necessary to maintain food items at 41F or below.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

December 05, 2006 (Routine)

• 0800 - Corrected During Inspection Critical fish cooling at room temperature noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0820 - Critical Repeat chicken sandwiches in servery display cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 2310 B - Corrected During Inspection The handwash station at the warewashing areas are being used for storing dishes
  The handwash facility identified above is to be used for washing hands only

July 26, 2006 (Pre-Opening)

• 0820 - Critical Repeat Servery displas and traulsen reachthru cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1730 - The washwater temperature gauge on the dishmachine is not accurate.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.

July 21, 2006 (Pre-Opening)

• 0820 - Critical Servery display case cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 1320 - The temperature measuring device in the servery refrigerators were not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 2350 ii - small drip at faucet at sink in saute area.
  Repair plumbing.

July 14, 2006 (Pre-Opening)

• 1320 - The temperature measuring device in the servery display case was not properly located in the warmest part of the unit.
  Place a temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 1550 - The soda machine in the servery is not sealed to adjoining counter.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1550 - Seal tray slide in the servery
  Seal the unit to adjoining equipment.
• 2830 - Floor and wall juncture behind the ice machine needs sealing.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

January 11, 2006 (Other)