Kentucky Fried Chicken #Y346052, 5711 Columbia Pike, Falls Church, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Kentucky Fried Chicken #Y346052
Address: 5711 Columbia Pike, Falls Church, Virginia
Total inspections: 19
Last inspection: Mar 30, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows:Observed handwashing sink, without splash guards present, adjacent to chicken prep area 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.Observed boxes of food stored on the floor of the walk in 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced tomatoes at 61F and 49F, shredded cheese at 51F 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:Observed no thermometer present in the Delfield prep refrigerator adjacent to Henny Penny #3 4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed the Delfield prep refrigerator adjacent to Henny Penny #3 is not holding food at 41F or less 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration.Observed the quaternary ammonium concentration, in the sanitize sink, was 100 ppm 5-202.12(A) - Water from the handwashing sink at the cashwraop area measured at a temperature less than 100F. 5-501.113(B) - Outside refuse container was uncovered. 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in refrigerator (middle CIS).	March 30, 2009	Routine	2	7	Details / Comments
5-501.115 - Repeat Grease, from the grease receptacle, is observed spilled on the concrete dumpster pad. 5-501.115 - Repeat Grease, from the grease receptacle, is observed spilled on the concrete dumpster pad.	August 06, 2008 August 06, 2008	Follow-up, Follow-up	0, 0	1, 1	Details / Comments
5-501.115 - Repeat Grease, from the grease receptacle, is observed spilled on the concrete dumpster pad. 5-501.115 - Repeat Grease, from the grease receptacle, is observed spilled on the concrete dumpster pad.	August 06, 2008 August 06, 2008	Follow-up, Follow-up	0, 0	1, 1	Details / Comments
2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe to name the Big Five Foodborne Illnesses and/or name the primary symptoms of illnesses/diseases that are transmissible through food. 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands. Observed employees change gloves frequently, but not wash hands 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed the barbecue chicken at 127F 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe to name the Big Five Foodborne Illnesses and/or name the primary symptoms of illnesses/diseases that are transmissible through food. 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands. Observed employees change gloves frequently, but not wash hands 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed the barbecue chicken at 127F	August 06, 2008 August 06, 2008	Critical Procedures, Critical Procedures	3, 3	0, 0	Details / Comments
2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe to name the Big Five Foodborne Illnesses and/or name the primary symptoms of illnesses/diseases that are transmissible through food. 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands. Observed employees change gloves frequently, but not wash hands 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed the barbecue chicken at 127F 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe to name the Big Five Foodborne Illnesses and/or name the primary symptoms of illnesses/diseases that are transmissible through food. 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands. Observed employees change gloves frequently, but not wash hands 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed the barbecue chicken at 127F	August 06, 2008 August 06, 2008	Critical Procedures, Critical Procedures	3, 3	0, 0	Details / Comments
3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: mashed potato scoop utensil handle found in contact with potatoes. Single use take out styrofoam container used to dispense potentially hazardous food 3-304.14(E) - Wet wiping cloth buckets improperly stored on floor 3-304.15(A) - Corrected During Inspection Single-use gloves saved for reuse by food employees. 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: metal bars over vegetable hot hold station observed with peeling finish and potentially could be source of physical contaminant 4-301.11 - Repeat An upright freezer was observed operating with ambient temperature near 40F and could not maintain potatoes frozen 4-501.11(A) - A 1 dr reach in refrigerator was not in operating condition. 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration; actual concentration detected in one bucket under 150 ppm 4-502.13(A) - Corrected During Inspection Single use take out styrofoam unit used to dispense potentially hazardous food repeatedly during shift 5-202.12(A) - Water from the handwashing sink at restroom was measured at a temperature less than 100F. 5-205.11(B) - A handwashing station at the is used to rinse or clean fryer cleaning brush. 6-501.12(A) - Observed that the floor space near fryers is in need of cleaning.	May 14, 2008	Routine	1	10	Details / Comments
2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food. Note: Fact sheet about five major foodborne illnesses was provided and discussed with the person in charge. 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Delfield one Dr Refrig unit. (not being used to store any food items currently. 4-602.11(E)(4) - Corrected During Inspection Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed accumulation of grime and dust on the above stated equipment. 4-602.13 - 2) Hood filters by the fryers have accumulation of grease and dust. 4-602.13 - Corrected During Inspection The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Caulk sealing at the three compartment sink. 43.1-1-5(f) - Corrected During Inspection The following items are intended for household use only and are not approved for use in a commercial food establishment: Household Continental coffee maker. Note: labeled as employee use only during the inspection. 5-103.11(B) - Corrected During Inspection Critical The gas water heater was not working properly (Water at hand sink 82 F). It was turned on by the person in charge, water temperature was noted at hand sink 119 F. 5-205.15(B) - Water is leaking from soda nozzles machine by the drive thru. 6-202.15(A)(1)-(3) - The lower base of back door is damaged. 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.	September 14, 2007	Routine	2	7	Details / Comments
3-302.11(A)(3) - Corrected During Inspection Critical The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: Holding trays in CIS chicken Walk in refrig. shelves are not being cleaned routinely. Off odor noted in the unit due to accumulation of debris and blood dripping. 3-501.16(A)(2)(a) - Corrected During Inspection Critical Due to improper functioning of CIS Walk in refrig. the following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Coleslaw 52 F (discarded)	May 02, 2007	Critical Procedures	2	0	Details / Comments
3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Observed lettuce tongs stored with the handle laying in the lettuce. 4-101.111 - The cardboard used as mats in the walk-in freezer is not corrosion resistant, nonabsorbent, and/or smooth. 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used in the sanitizer buckets was not at an acceptable concentration (100 ppm). 4-501.11A - Observed that the Delfield RI at the cashier's station is nonoperational. NOTE: The CFM provided documentation that the unit has already been serviced and will be serviced again. No food was observed stored in the unit at the time of inspection. 4-501.11B - Repeat The door gasket of the Delfield upright freezer is damaged. 4-601.11C - Observed that the caulk sealing the mop sink and three compartment sink to the adjacent walls is soiled with mildew. It appears that new caulk was applied to the soiled caulk. 5-205.11A - Corrected During Inspection The hand sink adjacent to the three compartment sink was blocked, preventing access by employees for easy handwashing. Observed utensils stored in the sink. 5-205.11B - The hand sink at the drive-thru window is being used as a dump station for ice. 5-501.113B - Outside refuse container was uncovered and the dumpster lids were damaged. 6-202.15 - Openings to the exterior of the building are present along the bottom of the rear exterior door. 6-501.14A - Intake and exhaust air ducts are not being cleaned. The hood system was last cleaned in 6.2006.	July 07, 2006	Routine	1	10	Details / Comments
3-302.11A1 - Corrected During Inspection Critical Raw chicken observed over potato wedges and mini apple pies in the reach freezer, across from the grill. 3-304.14B2 - Corrected During Inspection Improper use of wet wiping cloths. (observed in the basin of handsink, at drive thru window) 4-204.112B - There was no temperature measuring device located in the Delfield prep refrigerator, by the sandwich prep station. 4-302.12 - The certified food manager could not provide a food temperature measuring device. 4-501.11B - The door gasket of the Delfield prep freezer and 2 door reach in freezer were damaged. 4-602.11E - Surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. 4-602.13 - The nonfood contact surface door gasket of the Delfield prep refrigerator, in the sandwich prep area had accumulations visible soil. 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: items being washed at the 3-vat sink 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. 4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. 4-903.11A - Corrected During Inspection Box of foam storage containers were found stored directly on the floor in the walk in cooler. 5-205.15B - Spray arm at the 3-vat sink observed with plastic wrap around it. 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. (behind the unit) 6-501.11 - The following items/areas were not maintained in good repair:-floor tiles observed damaged cracked, lifted or missing in areas throughout the kitchen- caulking peeling around 3 vat sink, handsinks in the rest-rooms and counters at the drive thru, toilet in the women's rest-room- gaps observed around the wall to wall junctures in the men's rest-room. 6-501.12A - The following area are noted in need of cleaning:wall around handsinks and floor around soda syrup rack	January 05, 2006	Routine	3	11	Details / Comments
No violation noted during this evaluation.	October 30, 2005	Follow-up	0	0	Details / Comments
43.1-3-4 - Person in Charge has passed food manager's certificate exam, however they do not posses a Northern Virginia Food Manager Certificate 5-202.12A - Hot water/mixed water (tempered) at handsinks in kitchen and men's rest-room was measured at a temperature less then 110F 6-501.18 - Hot water observed not working in women's rest-room at handsink	October 19, 2005	Complaint	0	3	Details / Comments
3-305.14 - Repeat Food is subject to environmental sources of contamination during preparation. Observed ice in icebin subject to splash from the adjoining handsink. 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:handle to the chicken walk in cooler (Corrected during inspection)Storage shelving next to chicken prep area. 6-501.18 - Repeat Handwashing facilities are unclean and not maintained. Observed handsink next to the three vat sink not draining properly and the handsink across from the three vat sink slow to drain.	July 13, 2005	Follow-up	0	3	Details / Comments
3-101.11 - Corrected During Inspection Critical Observed a jar of jalepenos at the counter showing signs of spoilage. 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee touch cooked corn on the cob with bare hands. 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken wings over biscuits and dessert in walk-in freezer. 3-305.14 - Food is subject to environmental sources of contamination during preparation. Observed ice in icebin subject to splash from the adjoining handsink. 3-403.11A - Corrected During Inspection Critical Observed green beans in the microwave (at 131F) not reheated to a sufficient temperature and time to eliminate pathogenic bacteria. 3-501.16B - Corrected During Inspection Critical Observed cheese cold holding at improper temperatures (48F). 3-501.17A - Critical Repeat Observed the prepared ready-to-eat (RTE) coleslaw and chicken in the refrigeration unit is not properly dated for disposition. 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. 6-501.18 - Handwashing facilities are unclean and not maintained. Observed handsink next to the three vat sink not draining properly and the handsink across from the three vat sink slow to drain.	July 07, 2005	Critical Procedures	7	2	Details / Comments
6-501.11 - 1. Caulking observed needed around handsink in rest-room, 3-vat sink and sides of shelf next to hot hold case holding bags. 43.1-3-1A - Critical Permit posted expired on 12/31/2004 6-303.11C - A few ceiling lights observed out in kitchen. 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. 300ppm 4-901.11A - Food storage pans were not found stacked while wet after cleaning and chemical sanitization. 4-501.11B - The door gasket of the 2 door delfield freezer are damaged. 5-205.15B - Faucet at mop sink in kitchen is leaking. 4-904.11A - Single service items next to handsink at drive-thru are subject to splash. 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: junctures between shelf of hot hold unit and deli wrap dispenser and bag holder shelfdoor gaskets of refrigeration and freezer units. 4-204.112B - Repeat There was no temperature measuring device located in the 1 door Delfield prep refrigerators.	January 05, 2005	Routine	2	8	Details / Comments
3-501.17A - Critical The prepared ready-to-eat (RTE) pulled white meat chicken in individual bags in the WI refrigerator were found not properly dated to "consume by", or to "use by". 4-501.11A - Repeat Walkin units found with doors ajar; rubber weatherstipping at bottom of doors drags and prevents smooth, easy, complete closing of doors. 4-903.11A - Found lids to cups facing upward at window area. 4-602.11E - Repeat Surfaces of two of the drink machine (near carryout window) nozzles and parts were observed soiled with slight mold. 3-501.16A - Critical Repeat Found the following foods hot holding at improper temperatures: chicken strips at 129F, and 134F, in hot-hold cabinet; and oven roasted chicken strips found at 130F.	July 09, 2004	Routine	2	3	Details / Comments
3-501.16A - Critical Macaroni & cheese was found hot holding at an improper temperatures of 126F. 6-501.12A - The floor throughout the kitchen was observed in need of cleaning. 4-602.11E - Surfaces of the can opener which come in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. 6-303.11C - Inadequate lighting was noted in the back area of the kitchen between the walk-in cooler and the hood system. 4-501.11A - The rubber cover on the top section inside the microwave oven is partially detached and in a state of disrepair and damaged. 4-601.11A - Critical Repeat The interior of the upright freezer was observed soiled to touch. 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Top of the convectional oven located under the hood and the rubber gaskets on the doors of some refrigerated units. 4-204.112B - There was no temperature measuring device located in the reach-in refrigerator in the front serving area. 6-501.11 - Repeat The base of the wall inside the walk-in refrigerator was not in good repair. Missing wall tiles was noted at the walk-in freezer door/entrance. Also, excess ice build-up was noted around the walk-in freezer door/entrance and he floor. 5-501.113B - Outside refuse container was uncovered.	November 07, 2003	Routine	2	8	Details / Comments
6-303.11A - one of the lights is out in the kitchen ceiling 5-501.15A - The cover of the refuse container located outside the establishment is not closedt. 7-201.11B - Critical cup of soap was stored on a metal baking sheet 4-205.10 - the coffee pot, which is apparently used only for employees, is homestyle 5-205.15B - the sink drain at the hand sink next to the three vat sink was clogged 4-601.11A - Critical the can opener is sticky 3-301.11C - the ice scoop is lying on the top of the ice 4-601.11C - the shelves holding bags of breading material has dough spilled on them	February 13, 2003	Routine	2	6	Details / Comments
4-501.11A - Repair Toastmaster hot holdunit temperature measuring devides.Replace chicekn walk-in storage rack to be smooth and cleanable.Repair digital temperature measuring devices on walk-in units 4-501.11B - Replace the gasket of the bottom door of the RIF	January 02, 2003	Other	0	2	Details / Comments

March 30, 2009 (Routine)

Violations:

3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows:Observed handwashing sink, without splash guards present, adjacent to chicken prep area
Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.Observed boxes of food stored on the floor of the walk in
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.
3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced tomatoes at 61F and 49F, shredded cheese at 51F
Potentially hazardous foods (time/temperature control for safety food) 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.
4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:Observed no thermometer present in the Delfield prep refrigerator adjacent to Henny Penny #3
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.
4-501.11(A) - The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed the Delfield prep refrigerator adjacent to Henny Penny #3 is not holding food at 41F or less
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration.Observed the quaternary ammonium concentration, in the sanitize sink, was 100 ppm
A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
5-202.12(A) - Water from the handwashing sink at the cashwraop area measured at a temperature less than 100F.
A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
5-501.113(B) - Outside refuse container was uncovered.
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
6-303.11(A) - Observed that inadequate lighting was provided in the walk-in refrigerator (middle CIS).
Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.

Comments:
The purpose of today’s inspection 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.
The person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department. Information on the Big Five Foodborne Illnesses, in English and Spanish, was left with the CFM to post. The facility does have an employee health policy and would not allow food workers to work if having symptoms outlined in the employee health handout provided to the CFM
Additional temperatures:
Handwashing - 87F, 100F, 100F
3-vat - 110F
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Paloma PH-24N_DN
Grease trap cleaning: monthly
Vent hood cleaning: twice yearly; filters are cleaned weekly
Pest Control service: monthly

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.

August 06, 2008 August 06, 2008 (Follow-up, Follow-up)

Violations:

5-501.115 - Repeat Grease, from the grease receptacle, is observed spilled on the concrete dumpster pad.
A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
5-501.115 - Repeat Grease, from the grease receptacle, is observed spilled on the concrete dumpster pad.
A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.

Comments:
The purpose of this visit is to follow-up on the July 28, 2008 complaint inspection. Sited at this inspection was 5-501.113(B) Refuse/Cover Receptacles/Outdoors/Tight-Fitting Lids, 5-501.115 Refuse/Area/Clean and 5-501.116(B) Refuse Receptacle/Clean Frequency. The grease receptacle was covered and the outside cleaned, the shopping carts, empty pallet and plastic and paper refuse that was outside of the dumpster was removed. Additionally the broom and broom handles stored inside the fence around the dumpster were removed. Grease is still present under the dumpster, however there is no new evidence of it running down the curb leading away from the dumpster. The grease present under the dumpster must be removed and the concrete pad cleaned.

August 06, 2008 August 06, 2008 (Follow-up, Follow-up)

Violations:

5-501.115 - Repeat Grease, from the grease receptacle, is observed spilled on the concrete dumpster pad.
A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
5-501.115 - Repeat Grease, from the grease receptacle, is observed spilled on the concrete dumpster pad.
A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.

August 06, 2008 August 06, 2008 (Critical Procedures, Critical Procedures)

Violations:

2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe to name the Big Five Foodborne Illnesses and/or name the primary symptoms of illnesses/diseases that are transmissible through food.
The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands. Observed employees change gloves frequently, but not wash hands
ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness. DISCUSSED WITH EMPLOYEES THE NECESSITY OF HANDWASHING BETWEEN GLOVE CHANGES
3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed the barbecue chicken at 127F
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe to name the Big Five Foodborne Illnesses and/or name the primary symptoms of illnesses/diseases that are transmissible through food.
The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands. Observed employees change gloves frequently, but not wash hands
ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness. DISCUSSED WITH EMPLOYEES THE NECESSITY OF HANDWASHING BETWEEN GLOVE CHANGES
3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed the barbecue chicken at 127F
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.

Comments:
Today’s inspection was to conduct a Critical Procedures 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.
During the inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was not able to name the Big Five Foodborne Illnesses, which are required to be reported to the Health Department. Information on the Big Five Foodborne Illnesses, in English and Spanish, was left with the CFM to post.
During inspection observed that the current permit is posted in a place where customers can view.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
1. 4-301.11 The Delfield prep refrigerator, adjacent to the sandwich prep area, is at 52F. DISCONTINUE USE OF THIS PREP REFRIGERATOR UNTIL IT IS REPAIRED AND IS ABLE TO HOLD PHF AT 41F OR LESS.
2. 5-205.15B The cold water at the handwashing sink, adjacent to the drive thru, is leaking. Additionally, the faucet in the women's restroom does not turn off. Have this leaking handle and faucet fixed.
3. 3-305.11A2 When using the handwashing sink, adjacent to the drive thru, and the handwashing sink, adjacent to the raw chicken prep table, water from handwashing can splash onto nearby ice and chicken. Install splash guards to protect food adjacent to these handwashing sinks.
4. 6-301.12 Observed the handsink, near the Blodgett convection oven, did not have any papertowels. Maintain papertowel at all handsinks.
5. 6-301.11 Observed the handsink, near the Blodgett convection oven, did not have any soap. Maintain soap at all handsinks.
Hot water heater: Paloma PH-24N-DN
Grease receptacle: Valley Protein
Vent hood cleaning: cleaned every 3 months; filters cleaned every 2 weeks
Pest Control service: monthly
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.

August 06, 2008 August 06, 2008 (Critical Procedures, Critical Procedures)

Violations:

2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe to name the Big Five Foodborne Illnesses and/or name the primary symptoms of illnesses/diseases that are transmissible through food.
The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands. Observed employees change gloves frequently, but not wash hands
ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness. DISCUSSED WITH EMPLOYEES THE NECESSITY OF HANDWASHING BETWEEN GLOVE CHANGES
3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed the barbecue chicken at 127F
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe to name the Big Five Foodborne Illnesses and/or name the primary symptoms of illnesses/diseases that are transmissible through food.
The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity that could contaminate the hands. Observed employees change gloves frequently, but not wash hands
ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper hand washing frequencies will help prevent foodborne illness. DISCUSSED WITH EMPLOYEES THE NECESSITY OF HANDWASHING BETWEEN GLOVE CHANGES
3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed the barbecue chicken at 127F
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.

May 14, 2008 (Routine)

Violations:

3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: mashed potato scoop utensil handle found in contact with potatoes. Single use take out styrofoam container used to dispense potentially hazardous food
During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean sanitized portion of the food preparation table or cooking equipment 4) in running water of sufficient velocity to flush particulates to the drain
3-304.14(E) - Wet wiping cloth buckets improperly stored on floor
Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
3-304.15(A) - Corrected During Inspection Single-use gloves saved for reuse by food employees.
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
4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: metal bars over vegetable hot hold station observed with peeling finish and potentially could be source of physical contaminant
Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. If necessary remove and replace/refinish or provide other solution to ensure potential physical contamination prevented
4-301.11 - Repeat An upright freezer was observed operating with ambient temperature near 40F and could not maintain potatoes frozen
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
4-501.11(A) - A 1 dr reach in refrigerator was not in operating condition.
Equipment shall be maintained in a state of working repair and condition to maintain ample functional cold hold storage capacity for facility.
4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration; actual concentration detected in one bucket under 150 ppm
Check to make sure all quaternary ammonium compound solutions have a minimum temperature of 75F, and a concentration of at least 200 ppm
4-502.13(A) - Corrected During Inspection Single use take out styrofoam unit used to dispense potentially hazardous food repeatedly during shift
Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
5-202.12(A) - Water from the handwashing sink at restroom was measured at a temperature less than 100F.
A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
5-205.11(B) - A handwashing station at the is used to rinse or clean fryer cleaning brush.
A handwashing sink may not be used for purposes other than hand washing.
6-501.12(A) - Observed that the floor space near fryers is in need of cleaning.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
The purpose of this visit was to conduct a routine inspection
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
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: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, 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, including the prep/open date. 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.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Hot Water Heater: Paloma PH-24N-DN
Mechanical Warewasher: NA
3 Compartment Sink: Quaternary Ammonia (200ppm
Hood System: 2x per year
Grease Trap:Every other month
Pest Control: Monthly
Consumer Advisory: NA

September 14, 2007 (Routine)

Violations:

2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food. Note: Fact sheet about five major foodborne illnesses was provided and discussed with the person in charge.
The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less. Delfield one Dr Refrig unit. (not being used to store any food items currently.
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
4-602.11(E)(4) - Corrected During Inspection Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed accumulation of grime and dust on the above stated equipment.
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.
4-602.13 - 2) Hood filters by the fryers have accumulation of grease and dust.
Clean hood filters frequently to prevent the accumulation of grease and dust.
4-602.13 - Corrected During Inspection The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Caulk sealing at the three compartment sink.
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
43.1-1-5(f) - Corrected During Inspection The following items are intended for household use only and are not approved for use in a commercial food establishment: Household Continental coffee maker. Note: labeled as employee use only during the inspection.
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
5-103.11(B) - Corrected During Inspection Critical The gas water heater was not working properly (Water at hand sink 82 F). It was turned on by the person in charge, water temperature was noted at hand sink 119 F.
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Make sure water heater is working properly all the time.
5-205.15(B) - Water is leaking from soda nozzles machine by the drive thru.
A plumbing system shall be maintained in good repair.
6-202.15(A)(1)-(3) - The lower base of back door is damaged.
Install or repair lower base of back door to protect against the entry of insects and rodents.
6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment.
All critical violations were corrected during the inspection. All outstanding non-critical violations shall be corrected immediately and within 30 days. Please contact me with any questions.
Hand washing guidelines and information sheet on excluding or restricting food employees on their health status was provided to the person in charge.
NOTES:
*Water heater: Paloma, PH-24M-DN, BTU: 178,500, GPH: 162. Make sure water heater is functional all the time to deliver hot water at 100 F or up.
*3-vat sink: Quat. used as sanitizer, test strips provided.
*Grease Trap: Cleaned after two months, maintain cleaning logs for the Health Department review.
*Hood filters: weekly as per PIC ; Hood system: cleaned quarterly by the contractor.
*Pest Control Services: Monthly, last service was done on August 20, 2007, no pest activity noted during today's inspection.

May 02, 2007 (Critical Procedures)

Violations:

3-302.11(A)(3) - Corrected During Inspection Critical The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: Holding trays in CIS chicken Walk in refrig. shelves are not being cleaned routinely. Off odor noted in the unit due to accumulation of debris and blood dripping.
Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
3-501.16(A)(2)(a) - Corrected During Inspection Critical Due to improper functioning of CIS Walk in refrig. the following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1. Coleslaw 52 F (discarded)
Potentially hazardous foods (time/temperature control for safety food) 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.

Comments:
The purpose of today’s visit was to conduct a critical procedures inspection at the above named establishment.
All outstanding critical violations shall be corrected immediately and within 10 days. Please contact me with any questions on the number provided.
CIS Walk in refrigerator is not working properly (ambient temperature 53 F). All food items were transferred to the other Walk in refrigerator. A technician is being called, please inform me when the above stated unit is fixed.

July 07, 2006 (Routine)

Violations:

3-304.12 - Corrected During Inspection In-use utensils improperly stored between use. Observed lettuce tongs stored with the handle laying in the lettuce.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
4-101.111 - The cardboard used as mats in the walk-in freezer is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used in the sanitizer buckets was not at an acceptable concentration (100 ppm).
Change the sanitizer in the buckets at a frequency necessary to maintain the concentration of the solution at 200 ppm.
4-501.11A - Observed that the Delfield RI at the cashier's station is nonoperational. NOTE: The CFM provided documentation that the unit has already been serviced and will be serviced again. No food was observed stored in the unit at the time of inspection.
Repair the refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
4-501.11B - Repeat The door gasket of the Delfield upright freezer is damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
4-601.11C - Observed that the caulk sealing the mop sink and three compartment sink to the adjacent walls is soiled with mildew. It appears that new caulk was applied to the soiled caulk.
Maintain nonfood-contact surfaces of equipment clean. Remove the existing caulk and re-seal the sinks to the adjacent walls.
5-205.11A - Corrected During Inspection The hand sink adjacent to the three compartment sink was blocked, preventing access by employees for easy handwashing. Observed utensils stored in the sink.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
5-205.11B - The hand sink at the drive-thru window is being used as a dump station for ice.
The hand sinks are to be used for washing hands only.
5-501.113B - Outside refuse container was uncovered and the dumpster lids were damaged.
Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
6-202.15 - Openings to the exterior of the building are present along the bottom of the rear exterior door.
Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-501.14A - Intake and exhaust air ducts are not being cleaned. The hood system was last cleaned in 6.2006.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
The purpose of this visit was to conduct a routine inspection.
The establishment has improved in food storage practices since the last inspection. Datemarking practices and holding temperatures were observed in compliance as well. The CFM provided two calibrated food thermometers that shall be used to monitor receiving, cooking, reheating (if necessary), and holding temperatures. Please note that when potentially hazardous foods are delivered they must be inspected upon receipt. This includes monitoreing temperatures and ensureing that the food is 41F or less. Therefore key drops are strongly discouraged. The CFM reported that over the last month an employee has been present when food is delivered.
EMPLOYEE HYGIENE:
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review why, when and how to wash hands with all employees and monitor hand washing practices.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well. ***Employees were observed using tongs when handling ready-to-eat food during today's inspection.***
MAINTENANCE:
Hot Water Heater: Paloma PH-24N-DN
Mechanical Warewasher: NA
3 Compartment Sink: Quaternary Ammonia (200ppm, test kit provided)
Hood System: NEED CLEANING
Grease Trap:Every other month (6.16.2006)
Pest Control: Monthly (last report 5.2006)
Consumer Advisory: NA

January 05, 2006 (Routine)

Violations:

3-302.11A1 - Corrected During Inspection Critical Raw chicken observed over potato wedges and mini apple pies in the reach freezer, across from the grill.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-304.14B2 - Corrected During Inspection Improper use of wet wiping cloths. (observed in the basin of handsink, at drive thru window)
Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
4-204.112B - There was no temperature measuring device located in the Delfield prep refrigerator, by the sandwich prep station.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
4-302.12 - The certified food manager could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
4-501.11B - The door gasket of the Delfield prep freezer and 2 door reach in freezer were damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
4-602.11E - Surfaces of the ice maker was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of ice maker at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
4-602.13 - The nonfood contact surface door gasket of the Delfield prep refrigerator, in the sandwich prep area had accumulations visible soil.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: items being washed at the 3-vat sink
CORRECTED DURING THE INSPECTION: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Provide quaternary ammonia at proper concentration of 200ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
4-703.11C - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Provide sanitizing agents at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
4-903.11A - Corrected During Inspection Box of foam storage containers were found stored directly on the floor in the walk in cooler.
Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
5-205.15B - Spray arm at the 3-vat sink observed with plastic wrap around it.
Plumbing systems and components shall be maintained in good repair.
5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility. (behind the unit)
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
6-501.11 - The following items/areas were not maintained in good repair:-floor tiles observed damaged cracked, lifted or missing in areas throughout the kitchen- caulking peeling around 3 vat sink, handsinks in the rest-rooms and counters at the drive thru, toilet in the women's rest-room- gaps observed around the wall to wall junctures in the men's rest-room.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
6-501.12A - The following area are noted in need of cleaning:wall around handsinks and floor around soda syrup rack
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection. All remaining violations must be corrected within 90 days.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses. CFM stated that facility has a verbal policy.
4. Professional Pest Control Company services every 2-3 weeks. No activity/evidence noted today.
5. Hood is cleaned weekly, exhaust cleaned every 6 months, filters are cleaned daily.
6. Water heater is same as file.
7. Sanitizer for 3 vat sink is quaternary ammonia.
8. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

October 30, 2005 (Follow-up)

Comments:
The purpose of today's visit was to conduct a follow-up inspection to a complaint investigation conducted on 10/19/05, please review the following:
1. All violations have been corrected. Hot water (over 110F) is now being supplied to all handwashing facilities.
Thank you

October 19, 2005 (Complaint)

Violations:

43.1-3-4 - Person in Charge has passed food manager's certificate exam, however they do not posses a Northern Virginia Food Manager Certificate
Obtain a Northern Virginia Food Manager Certificate issued by ORS, Interactive within 2 business days and fax a copy of the card to the Health Department.
5-202.12A - Hot water/mixed water (tempered) at handsinks in kitchen and men's rest-room was measured at a temperature less then 110F
Provide water to all handwashing facilities at temperature of 110F or greater.
6-501.18 - Hot water observed not working in women's rest-room at handsink
Maintain all handwashing facilities in good repair at all times to encourage proper handwashing.

Comments:
The purpose of today's visit was to conduct a complaint investigation. The complaint was received by our office on 10/18/05. The complainant was at the facility on 10/15/05 and there was no hot water n the men's room. Complainant has notified the manager about this problem 2 weeks ago. Please review the information collected during today's investigation:
1. Person-in-Charge was aware of the complaint and stated he has not received any other complaints. PIC stated there was hot water to all handsinks.
2. Upon inspection of the handsinks, I found that none of the handsinks had water of 110F or greater and that the hot water was not on in the women's rest-room.
Based on today's observation the complaint is confirmed and all violations must be corrected within 10 days.

July 13, 2005 (Follow-up)

Violations:

3-305.14 - Repeat Food is subject to environmental sources of contamination during preparation. Observed ice in icebin subject to splash from the adjoining handsink.
Protect unpackaged food from environmental sources of contamination during preparation.
4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:handle to the chicken walk in cooler (Corrected during inspection)Storage shelving next to chicken prep area.
Maintain nonfood-contact surfaces of equipment clean.
6-501.18 - Repeat Handwashing facilities are unclean and not maintained. Observed handsink next to the three vat sink not draining properly and the handsink across from the three vat sink slow to drain.
Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
The purpose of today's visit was to conduct a follow-up inspection, please review the following:
1. All corrected critical violations from the previous critical procedure inspection have been maintained. Jalapeno's are stored in food grade container and held in the prep refrigerator.
2. No critical violations were observed during today's visit.
3. Plumber has contacted to address the slow draining handsink by the 3-vat sink.
4. A thorough cleaning has been performed in this facility.
Thank you.

***Failure to correct and maintain cited violations, may result in additional corrective action being taken.***

July 07, 2005 (Critical Procedures)

Violations:

3-101.11 - Corrected During Inspection Critical Observed a jar of jalepenos at the counter showing signs of spoilage.
Ensure food is safe, unadulterated, and honestly presented.
3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed an employee touch cooked corn on the cob with bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken wings over biscuits and dessert in walk-in freezer.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-305.14 - Food is subject to environmental sources of contamination during preparation. Observed ice in icebin subject to splash from the adjoining handsink.
Protect unpackaged food from environmental sources of contamination during preparation.
3-403.11A - Corrected During Inspection Critical Observed green beans in the microwave (at 131F) not reheated to a sufficient temperature and time to eliminate pathogenic bacteria.
Ensure potentially hazardous foods that are cooked, cooled, and reheated for hot holding are reheated so that all parts of the food reach 165F or above for 15 seconds. Food shall be reheated within 2 hours.
3-501.16B - Corrected During Inspection Critical Observed cheese cold holding at improper temperatures (48F).
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
3-501.17A - Critical Repeat Observed the prepared ready-to-eat (RTE) coleslaw and chicken in the refrigeration unit is not properly dated for disposition.
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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
6-501.18 - Handwashing facilities are unclean and not maintained. Observed handsink next to the three vat sink not draining properly and the handsink across from the three vat sink slow to drain.
Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
The purpose of today’s visit was to conduct a critical procedures inspection at the above named establishment. All critical violations were NOT corrected during the inspection.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
NOTES:
*Pest Control Services: monthly; date of last invoice: 6/2/05; no activity noted today
1. A follow-up inspection will be conducted on July 14, 2005 to ensure ALL critical violations and ALL repeat violations have been corrected.
2. Facility is noted in need of thorough cleaning.
Additional Food Temperatures:
Raw chicken in walk-in 43F
Chicken - just cooked 185F
Cheese 48F
Green beans in microwave 131F
Corn on the cob - hot hold 172F
Coleslaw in walk-in 43F
Chicken in walk-in 43F

January 05, 2005 (Routine)

Violations:

6-501.11 - 1. Caulking observed needed around handsink in rest-room, 3-vat sink and sides of shelf next to hot hold case holding bags.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
43.1-3-1A - Critical Permit posted expired on 12/31/2004
Post permit for current calendar year.
6-303.11C - A few ceiling lights observed out in kitchen.
Replace bulbs to provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. 300ppm
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
4-901.11A - Food storage pans were not found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
4-501.11B - The door gasket of the 2 door delfield freezer are damaged.
Repair or replace the door gasket in accordance with the manufacturer's specifications.
5-205.15B - Faucet at mop sink in kitchen is leaking.
Plumbing systems and components shall be maintained in good repair.
4-904.11A - Single service items next to handsink at drive-thru are subject to splash.
Store single service items with food or lip-contact surface facing downward and away from areas subject to splash to prevent contamination prior to use.
4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: junctures between shelf of hot hold unit and deli wrap dispenser and bag holder shelfdoor gaskets of refrigeration and freezer units.
Maintain nonfood-contact surfaces of equipment clean.
4-204.112B - Repeat There was no temperature measuring device located in the 1 door Delfield prep refrigerators.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations must be corrected immediately.
2. All remaining violations must be corrected before the next routine inspection.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. Professional Pest Control Company services monthly. No activity/evidence noted today.
If you have any questions, please contact me. Thank you.
LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.8426
(fax) 703.385.9568

July 09, 2004 (Routine)

Violations:

3-501.17A - Critical The prepared ready-to-eat (RTE) pulled white meat chicken in individual bags in the WI refrigerator were found not properly dated to "consume by", or to "use by".
CORRECTED DURING INSPECTION--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 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
4-501.11A - Repeat Walkin units found with doors ajar; rubber weatherstipping at bottom of doors drags and prevents smooth, easy, complete closing of doors.
Repair the doors to close completely.
4-903.11A - Found lids to cups facing upward at window area.
CORRECTED DURING INSPECTION--Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
4-602.11E - Repeat Surfaces of two of the drink machine (near carryout window) nozzles and parts were observed soiled with slight mold.
CORRECTED DURING INSPECTION--Clean and sanitize the surfaces of nozzles and parts, at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
3-501.16A - Critical Repeat Found the following foods hot holding at improper temperatures: chicken strips at 129F, and 134F, in hot-hold cabinet; and oven roasted chicken strips found at 130F.
CORRECTED DURING INSPECTION--Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.

Comments:
Today's visit was to conduct a routine inspection. Please note the following:
1. Facility found very clean, and orderly, with front area sanitizer bucket found at correct concentration of quaternary ammonium at 300PPM.
2. Commercial pest company services once a month; most recent service receipt available was from July 9, 2004, this morning, and indicated no pest activity.

November 07, 2003 (Routine)

Violations:

3-501.16A - Critical Macaroni & cheese was found hot holding at an improper temperatures of 126F.
CORRECTED DURING INSPECTION. Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
6-501.12A - The floor throughout the kitchen was observed in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
4-602.11E - Surfaces of the can opener which come in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
CORRECTED DURING INSPECTION. Clean the surface of the can opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
6-303.11C - Inadequate lighting was noted in the back area of the kitchen between the walk-in cooler and the hood system.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
4-501.11A - The rubber cover on the top section inside the microwave oven is partially detached and in a state of disrepair and damaged.
Repair or replace the broken cover to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
4-601.11A - Critical Repeat The interior of the upright freezer was observed soiled to touch.
CORRECTED DURING INSPECTION. Clean and sanitize these surfaces for food contact.
4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Top of the convectional oven located under the hood and the rubber gaskets on the doors of some refrigerated units.
CORRECTED DURING INSPECTION. Maintain nonfood-contact surfaces of equipment clean.
4-204.112B - There was no temperature measuring device located in the reach-in refrigerator in the front serving area.
CORRECTED DURING INSPECTION. Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
6-501.11 - Repeat The base of the wall inside the walk-in refrigerator was not in good repair. Missing wall tiles was noted at the walk-in freezer door/entrance. Also, excess ice build-up was noted around the walk-in freezer door/entrance and he floor.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
5-501.113B - Outside refuse container was uncovered.
Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.

Comments:
This was a routine inspection. Correct all remaining violations s soon as possible or within the next 10 days

February 13, 2003 (Routine)

Violations:

6-303.11A - one of the lights is out in the kitchen ceiling
replace the burned out tube light
5-501.15A - The cover of the refuse container located outside the establishment is not closedt.
Close the doors and lids.
7-201.11B - Critical cup of soap was stored on a metal baking sheet
do not store soap with food or equipment corrected
4-205.10 - the coffee pot, which is apparently used only for employees, is homestyle
label the coffee maker "for employee use only" since food service equipment must be commercial grade
5-205.15B - the sink drain at the hand sink next to the three vat sink was clogged
keep sinks in working order, corrected
4-601.11A - Critical the can opener is sticky
clean the can opener blade, corrected
3-301.11C - the ice scoop is lying on the top of the ice
keep the scoop handle up so employees do not touch the ice, corrected
4-601.11C - the shelves holding bags of breading material has dough spilled on them
clean the shelves

Comments:
This is the first routine inspection of this fast food restaurant after a change of ownership. Manager made immediate corrections of violations. All temperatures well within required limits.

January 02, 2003 (Other)

Violations:

4-501.11A - Repair Toastmaster hot holdunit temperature measuring devides.Replace chicekn walk-in storage rack to be smooth and cleanable.Repair digital temperature measuring devices on walk-in units
4-501.11B - Replace the gasket of the bottom door of the RIF

Comments:
The cited items shall be corrected previous to the first routine which will be after 21 days from today.
Issuance of a health department permit is hereby granted. This report shall serve as a permit until the official permit is received by mail.

Kentucky Fried Chicken #Y346052 respresentatives - respond and add information

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Kentucky Fried Chicken #Y346052, 5711 Columbia Pike, Falls Church, VA - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

March 30, 2009 (Routine)

August 06, 2008 August 06, 2008 (Follow-up, Follow-up)

August 06, 2008 August 06, 2008 (Follow-up, Follow-up)

August 06, 2008 August 06, 2008 (Critical Procedures, Critical Procedures)

August 06, 2008 August 06, 2008 (Critical Procedures, Critical Procedures)

May 14, 2008 (Routine)

September 14, 2007 (Routine)

May 02, 2007 (Critical Procedures)

July 07, 2006 (Routine)

January 05, 2006 (Routine)

October 30, 2005 (Follow-up)

October 19, 2005 (Complaint)

July 13, 2005 (Follow-up)

July 07, 2005 (Critical Procedures)

January 05, 2005 (Routine)

July 09, 2004 (Routine)

November 07, 2003 (Routine)

February 13, 2003 (Routine)

January 02, 2003 (Other)

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