Herndon Moose Lodge, 779 Center St, Herndon, VA 20170 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Herndon Moose Lodge
Address: 779 Center St, Herndon, VA 20170
Type: Fast Food Restaurant
Phone: 703 437-8075
Total inspections: 5
Last inspection: 10/14/2015

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Inspection findings

Inspection date

Type

  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
    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.
    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)
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. Observed mold mat approximately 2 inches in size touching the ice and mold on the interior walls of the ice machine
    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.DISCUSSED WITH THE PIC THE NECESSITY TO WASH, RINSE AND SANITIZE THE INTERIOR OF THE ICE MACHINE
  • 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.
10/14/2015Risk Factor
The purpose of today’s visit 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.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Salsa at 45F in the Superior flat top prep refrigerator
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCARDED
  • Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked:Eggs
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.GAVE THE CFM WRITTEN INFORMATION ON CONSUMER ADVISORY, CORRECTED THE MENU PLACARD
  • Equipment / Good Repair / Operation (corrected on site)
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Superior prep refrigerator
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.PULLED AWAY FROM THE WALL TO ALLOW FOR AIR FLOW, AMBIENT TEMPERATURE DROPPED TO 38F
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the floor under the 3-vat sink upstairs, cookline upstairs, the floor/wall juncture around the bar area downstairs are in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
02/05/2015Routine
Complainant received about physical facilities in disrepair and kitchen/Bingo room upstairs being dirty, filthy and bathroom downstairs smelling of urine.A Routine inspection was conducted. Observed that many areas of this building that houses the establishment were in disrepair, this include but not limited to missing ceiling tiles in the storage area ( large area where the tiles are missing), bar area broken or missing cove boards in the rest-rooms upstairs and downstairs, light fixtures and ceiling tiles missing, stained or in disrepair in the upstairs Bingo area and caulking to be replaced along 3 VAT in upstairs kitchen and kitchen cabinets to be repaired in the upstairs kitchen area. Kitchen area was observed to be fairly clean, including the oven and grill. Oven area appeared relatively clean at the time of the inspection. I could not verify any bad smells in the bar area or urine smells in the rest-room downstairs. Some sections of the complaint could not be verified as valid but management has been asked to repair items mentioned in the inspection report with regards to disrepair of the facilities and structures in the time frame noted in the report.
No violation noted during this evaluation.
06/10/2014Complaint
  • Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
    Observation: A review of the menu items with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: AT THE TIME OF THE INSPECTION IT WAS OBSERVED THAT STEAK (COOKED TO ORDER) WAS BEING SERVED FOR DINNER ON SOME OT THE WEEKDAYS, SIGN INFORMING THAT WAS NOTICED BEHIND THE RESTROOM DOOR AND CONFIRMED BY CFM. ASLO FACILITY COOKS AND SERVES EGGS FOR BREAKFAST.
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.PROVIDE CONSUMER ADVISORY FOR STEAK ON THE SIGNS/MENU BOARD/MENU. SAMPLE CONSUMER ADVISORY PROVIDED TO MANAGER.
  • Sanitizer Test Kit Required (repeated violation)
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.FACILITY IS USING BLEACH AS SANITIZER AND NEEDS BLEACH TEST KIT
    Correction: Obtain A BLEACH test kit.
  • Certified Food Manager/Certificate Process
    Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but THE CARD IS A LIMITED CARD BY ORS Interactive, Inc FACILITY IS COOKING EGGS FOR BREAKFAST, STEAK COOKED TO ORDER AND VARIOUS ITEMS SUCH AS BURGERS , FRIED CHICKEN AND FRIES AND THE CERTIFIED MANAGER WILL THEREFORE HAVE TO BE IN POSESSION OF STANDARD FOOD MANAGER CARD FROM ORS INTERACTIVE.
    Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 40 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action. AS MANAGER HAD IN EARLIER YEARS POSESSED LIMITED CARD, EHS HAS EXTENDED THE DUE DATE FOR OBTAINING AND FAXING THE CFM CARD FROM 10 DAYS TO 40 DAYS . CFM TO OBTAIN CARD AND WITIN THAT TIME FRAME AND FAX TO HEALTH DEPARTMENT AT 703-653-9448 ATTN: A 1.
  • Physical Facilities Good Repair (repeated violation)
    Observation: Observed that many areas of this building that houses the establishment were in disrepair, this include but not limited to missing ceiling tiles in the storage area ( large area where the tilesare missing), bar area broken or missing cove boards in the restrooms upstairs and downstairs, light fxtures and ceiling tiles missing, stained or in disrepair in the upstairs Bingo area and caulking to be repalced along 3 VAT in upstairs kitchen and kitchen cabinets to be repaired in the upstairs kitchen area.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.MANAGER HAS BEEN ASKED TO REPAIR ALL NOTED AREAS NOT LATER THAN 3 MONTHS FROM DATE OF INSPECTION.
06/10/2014Routine
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    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)
  • Sanitizer Test Kit Required (corrected on site) (repeated violation)
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.Observed no bleach or Quaternary Ammonimun test kit at facility which uses both sanitizers.
    Correction: Obtain a BLEACH and QUATERNARY AMMONIA test kit. CORRECTED: HEALTH DEPARTMENT PROVIDED FEW TEST STRIPS TO THE CFM.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink.Observed no paper towels at hand sink upstairs and at the bar.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.CORRECTED: CFM PROVIDED TOWELS.
  • Physical Facilities Good Repair
    Observation: Observed that the ceiling tiles were missing at some spots upstairs and next to the bar area downstairs..
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
09/05/2013Routine

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