Perk Express, 7515 Colshire Drive, McLean, VA - Restaurant inspection findings and violations

September 16, 2009 (Routine)

Violations:

• 6-501.111(D) - Observed dead roaches in the dishwashing area.
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the reachin units.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Comments:
The purpose of this visit was to conduct a routine inspection.
Facility Data Sheet
Hot water heater: State CPE-3020-MSA which uses 6 kW to produce 30 GPH of 120F water at an 80F rise.
Dishmachine: N/A

November 17, 2008 (Critical Procedures)

Violations:

• 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION) Observed food employees using improper handwashing procedures.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. DISCUSSED WITH MANAGER AND HANDED OUT INFORMATION IN ENGLISH AND SPANISH.
• 4-703.11(C) - Critical (CORRECTED DURING INSPECTION) When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Observed 100 ppm Quaternary Ammonia.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.

Comments:
This is a critical procedures evaluation.

April 09, 2008 (Critical Procedures)

Violation: 3-501.19(A) - Corrected During Inspection Critical Milk Products (self serve) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
When using Time as a Public Health control for which time rather than temperature is being used as a control ensure to label or otherwise mark with a 4 hour cook, serve or discard by time.
Comments:
The purpose of this visit was to conduct a critical procedures inspection.
Critical Violations shall be corrected within 10 days.
The FDA has Identified the Following as Risk Factors Associated with Foodborne Illnesses:
- Contaminated Equipment
- Improper Time and Temperature Control
- Inadequate Cooking Temperatures
- Poor Personal Hygiene
- Unapproved Food Source
For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html
Employee Health and Hygiene
Ensure that ALL employees, including management, understand reporting, restriction, and exclusion in regards to reportable symptoms (Vomiting, Diarrhea, Jaundice, and/or Sore Throat with Fever) and reportable diagnosis (Norovirus, Hepatitis A Virus, Shigella spp., E. coli 0157:H7, and Salmonella Typhi).
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.

June 11, 2007 (Routine)

Violations:

• 4-202.16 - Milk crate(s) found used for the following: Elevation (e.g. cashier register)
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the quatanery ammonium solution was measured in excess of 200 ppm.
  Maintain the concentration of the quatanery ammonium at 200 ppm.

Comments:
The purpose of this visit was to conduct a routine inspection.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.

December 07, 2006 (Routine)

Violations:

• 5-205.11(A) - Corrected During Inspection The handwashing facility located in the front is blocked, preventing access by employees for easy handwashing.
  A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the hand sink (front).
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the quatanery ammonia solution was measured in excess of 400 ppm.
  Maintain the concentration of the quatanery ammonia sanitizer concentration at 200 ppm.

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.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.

June 28, 2006 (Routine)

Violations:

• 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use. Observed wet wiping cloths stored on the counter in between use instead of in a bucket of sanitizer solution.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination. Observed the fan covers in the 2 door upright covered in dust.
  Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• 7-102.11 - Corrected During Inspection Critical Observed a spray bottle of a cleaning solution not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
The purpose of today's visit was to perform a routine inspection.
**Remember to calibrate thermometers (in an ice bath to 32F) when dropped and at least weekly.
**Time reflects inspection time only**