Kfc/Taco Bell, 43951 Farmwell Hunt Plaza, Ashburn, VA 20147 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: KFC/Taco Bell
Address: 43951 Farmwell Hunt Plaza, Ashburn, VA 20147
Type: Fast Food Restaurant
Phone: 301 260-9300
Total inspections: 6
Last inspection: 09/28/2015

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Inspection findings

Inspection date

Type

  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Observed employee washing dishes without sanitizing.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct today.
09/28/2015Routine
Received a complaint that a customer ordered 10 hot wings on Jan 9, 2014 at 9:50 pm. He said the person working the counter stuck his finger into one of the hot wings to check the temperature. He said the worker claimed it was ok because he had just washed his hands. The employee was working the register and was not wearing gloves.
Discussed the complaint with the manager on duty. She was not aware of the complaint. I instructed her to remind all of her employees about proper food handling practices. Employees may not touch ready-to-eat food with bare hands. They must always wear gloves or use suitable utensils to handle ready-to-eat foods.

No violation noted during this evaluation.
01/16/2014Complaint
Quat sanitizer in wiping cloth bucket measured at 400 ppm.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsinks to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct by 11-13-2013.
11/12/2013Risk Factor
Received a complaint on Nov 6, 2013 that the facility was dirty. I conducted a routine inspection of the facility. The dining area had some food/ food residue on the tables and floor, however, the inspection was conducted during the lunch rush. Kitchen and bathrooms were observed clean. Overall, the facility appears to be clean.
No violation noted during this evaluation.
11/12/2013Complaint
Received a complaint that a customer ordered a taco salad for lunch on Saturday July 27, 2013. The complaint stated that the salad smelled bad and tasted bad. Customer also stated they felt nauseous after eating some of the salad. Chicken, ground beef and steak are all received fully-cooked and frozen. They are placed in the walk-in freezer upon delivery and are subsequently thawed in the walk-in cooler. They are then heated to 165
°F or above and held hot until served. Leftovers are discarded. The person-in-charge stated no employees have been sick in the last two weeks. I observed proper handwashing and glove use during this inspection. I did not notice any bad odors from any of the foods in the establishment and there is no indication the customer became ill as a result of the food they consumed from this facility.

  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Diced tomatoes and pico de gallo are at improper temperatures.
    Correction: Cold hold potentially hazardous foods at 41°F or below to inhibit the growth of harmful bacteria.
07/29/2013Complaint
Quat sanitizer in wiping cloth bucket measured at 150 ppm.
Quat sanitizer in 3-vat sink measured at 200 ppm.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Diced tomatoes and guacomole in the open top refirgeration unit are at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
05/20/2013Risk Factor

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