Northwest Fresh Chantilly, 4449-A Brookfield Corporate Drive, Chantilly, VA 20151 - Caterer inspection findings and violations

Business Info

Restaurant: Northwest Fresh Chantilly
Address: 4449-A Brookfield Corporate Drive, Chantilly, VA 20151
Type: Caterer
Phone: 571 268-0876
Total inspections: 6
Last inspection: 12/02/2015

Ratings Summary

Based on 1 vote

Overall Rating:		1.0
Ratings in categories:
Food:		1.0
Service:		1.0
Price:		3.0
Ambience:		1.0
Cleanliness:		1.0

Submitted by:

Rachelle Slotnick, Owner

Please remove this one star slanderous review that was left by a former employee that left their name as "Angry". As of 2018 we were not a public caterer and therefore no consumers would have had a bad experience to leave this review.

Restaurant representatives - add corrected or new information about Northwest Fresh Chantilly, 4449-A Brookfield Corporate Drive, Chantilly, VA 20151 »

Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a risk factor assessment. Hand washing is very important in preventing food borne illness. Review with staff proper hand washing procedures and when hand washing should occur. Discussed with manager the food safety measures that are in place. Temperature logs are used for cooling. Data loggers are on all Walk in coolers and also on the refrigerated trucks. All food items are placed into coolers with ice packs and loaded onto refrigerated trucks for distribution. Critical: Hands and Arms / Cleaning Procedure (corrected on site) Observation: Observed food employees using improper handwashing procedures. FOOD EMPLOYEE RINSED HANDS WITHOUT USING SOAP. Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves Critical: Handwashing / When to wash hands (corrected on site) Observation: 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 FOOD EMPLOYEES CHANGE SOILED GLOVES WITHOUT WASHING HANDS. Correction: ALL food employees shall wash 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 handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER	12/02/2015	Risk Factor
The purpose of this visit is to conduct a routine inspection. Discussed active managerial control with the manager and they described the different food safety systems used. Plumbing / Maintained in Good Repair Observation: Plumbing connections under the prep sink piping are leaking. Correction: A plumbing system shall be maintained in good repair.	06/02/2015	Routine
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed good hand washing by employees. Observed manager's food thermometer reading 180F in boiling water, which should read 212F. EHS recommended to manager to obtain new food temperatures soon. EHS provided manager with and discussed the following handouts as future references: cooling log, sign and methods in English and Spanish and Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log and Food Temperature Log. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) in Bally Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Cooked spinach, egg, turkey dish at 46F, 2) Roast beef at 44F. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEM ONE DISCARDED AND ITEM TWO MOVED TO FREEZER TO RAPIDLY CHILL.	08/26/2014	Risk Factor
The purpose of today's visit was to conduct a routine inspection. No critical violation observed. Temp Meas Devices for Cold & Hot Hold Equipment, Present Observation: There was no temperature measuring device located in the following cold holding equipment: Delfield 3DR upright cooler. Correction: 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.	03/25/2014	Routine
Duties / Train Employees in Food Safety (corrected on site) Observation: Employees are not properly trained in food safety as it relates to their assigned duties. An employee observed operating the 3-compartment sink improperly. Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Equip / Food-Contact / Cook Equip / Free of Deposits (corrected on site) Observation: The interior of the 3-door Continental refrigerator located near the front entrance, was noted to have debris accumulation at the bottom Correction: Clean inside refrigerators more frequently to prevent contamination of food. Equip/Utensils/Linens/Single-Service/Original Package (corrected on site) Observation: Clear plastic cups stored on a shelf in the back room were observed stored unprotected . Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids Observation: Outside refuse container was uncovered. Dumpster side door was found opened. Correction: 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. Keep the dumpster closed tightly when it is not in use. Physical Facilities Good Repair Observation: Observed that the paper towel dispenser is not maintained in good repair. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing cleaning chemical solutions were found without a label. Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.	11/08/2013	Routine
This food establishment is permitted as a catering business which also fills individual online orders for delivery to fitness centers. It is recommended that label instructions for heating the prepared foods include a temperature to heat to, not just a time for heating. Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval. Note the following recommendations: It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in April 2013. Recommendation is made to clean hood filters at least every two weeks. It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Water heater: State CSB5215SFEX Critical: Backflow Prevention, Device / When Required Observation: There is not a backflow prevention device on the hose connection at the mop sink. Correction: Install a backflow prevention device on the faucet at the mop sink. Forward a picture of the installation of the backflow prevention device to the health department within 48 hours. Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles Observation: Light bulb is out in the Traulsen 2DR freezer. Correction: Replace burned out bulb in Traulsen freezer.	05/23/2013	Pre-Opening

1 User Review:

Angry

Added on Aug 12, 2018 11:09 AM

Food:

Service:

Price:

Ambience:

Cleanliness:

Would you recommend Northwest Fresh Chantilly to others? No

Northwest Fresh Chantilly respresentatives - respond and add information

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