Velocity 5 Sports Restaurant, 8111 Lee Highway, Falls Church, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Velocity 5 Sports Restaurant
Address: 8111 Lee Highway, Falls Church, Virginia
Total inspections: 3
Last inspection: Apr 9, 2009

Restaurant representatives - add corrected or new information about Velocity 5 Sports Restaurant, 8111 Lee Highway, Falls Church, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-402.11(A) - Critical Repeat The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Mackerel, Snapper. Snapper does not have to be frozen for parasite destruction if it is Red Snapper.
  • 3-501.19(B)(1)-(4) - Critical The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: Sushi Rice. See handout provided and explain to person in charge of sushi.
  • 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Sushi made with raw fish on sushi menu.
  • 3-603.11(B) - Critical Repeat The following raw and/or undercooked foods are provided on the menu without proper disclosure: Ahi tuna salad, steak salad, Hamburgers, ahi tuna sandwich, salmon, ahi tuna, steaks.
  • 4-703.11(C) - Corrected During Inspection Critical When tested a low concentration of chemical sanitizer was found in the wiping cloth bucket, less then 50ppm bleach.
April 09, 2009Critical Procedures50Details / Comments
  • 3-304.14(E) - Repeat Wet wiping cloth buckets stored on floor
  • 3-402.11(A) - Critical Documentation absent from sushi provider outlining freezing protocol of sushi
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - burger and steak in cooler at 49F
  • 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: burger, steak, seafood as well as sushi on sushi menu
  • 4-301.11 - Corrected During Inspection Repeat The cooler was not currently operating as required to cold hold food at a temperature of 41F or less.
  • 7-102.11 - Corrected During Inspection Critical Working containers of spray cleaner was not properly labeled with a common name.
August 19, 2008Routine42Details / Comments
  • 3-304.14(E) - Wet wiping cloth buckets improperly stored.
  • 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 - wings in salad reach in @ 49-50F; chicken salad in cooler @47F.
  • 3-501.16(B) - Corrected During Inspection Critical Observed an ambient temperature above 45F in the refrigeration unit holding raw shells eggs
  • 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: burgers, ahi and salmon.
  • 4-301.11 - The salad reach in unit is not currently operating as required to cold hold food at a temperature of 41F or less.
  • 4-501.16(B) - Corrected During Inspection The warewashing sink was not observed cleaned and sanitized before washing produce
March 21, 2008Critical Procedures33Details / Comments

April 09, 2009 (Critical Procedures)



Violations:
  • 3-402.11(A) - Critical Repeat The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Mackerel, Snapper. Snapper does not have to be frozen for parasite destruction if it is Red Snapper.
    Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours. Letter shown by CFM provided by outside sushi vendor does not specifically show which species of fish that you are purchasing are being frozen and to what temperature/time parameter it is frozen to. Items not available frozen can not be served raw and must be removed from the menu.
  • 3-501.19(B)(1)-(4) - Critical The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: Sushi Rice. See handout provided and explain to person in charge of sushi.
    If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 2) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) the food shall be served or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
  • 3-603.11(A) - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Sushi made with raw fish on sushi menu.
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 3-603.11(B) - Critical Repeat The following raw and/or undercooked foods are provided on the menu without proper disclosure: Ahi tuna salad, steak salad, Hamburgers, ahi tuna sandwich, salmon, ahi tuna, steaks.
    The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
  • 4-703.11(C) - Corrected During Inspection Critical When tested a low concentration of chemical sanitizer was found in the wiping cloth bucket, less then 50ppm bleach.
    The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection in response to a foodborne illness complaint received April 9, 2009. Complainant consumed fully cooked grilled salmon, vegetables and mashed potatoes.
Violations noted during today's inspection were mostly concerning sushi, not the items in question and therefore the complaint is not confirmed.
By April 23, 2009 please complete the following:
1. Provide revised copies of regular menu and sushi menu containing consumer advisories.
2. Contact your sushi vendor and clarify whether the mackerel is served raw or cooked and what type of snapper is being served. If mackerel is being served raw or if the type of snapper being served is not red snapper, a new parasite destruction letter must be provided to the Health Department, see above.
3. See material on using Time as a Public Health Control for sushi rice, use your sushi vendor to translate if necessary. The rice must be labeled or otherwise marked with the time it was taken out of temperature control and the time it will be discarded.
Please contact me if you have any questions.
NOTES
Dishmachine: CMA Model C2, observed 50ppm chlorine, test strips available.

August 19, 2008 (Routine)



Violations:
  • 3-304.14(E) - Repeat Wet wiping cloth buckets 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.
  • 3-402.11(A) - Critical Documentation absent from sushi provider outlining freezing protocol of sushi
    Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device - burger and steak in cooler at 49F
    Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth.
  • 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: burger, steak, seafood as well as sushi on sushi menu
    The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods to a footnote that states one of the following: Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness
  • 4-301.11 - Corrected During Inspection Repeat The cooler was not currently operating as required to cold hold food at a temperature of 41F or less.
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately.
  • 7-102.11 - Corrected During Inspection Critical Working containers of spray cleaner was not properly labeled with a common name.
    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.
Comments:
The purpose of this visit was to conduct a routine inspection.
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.
Maintain all service records and invoices on site
Hot Water Heater: same as on file
Dishwasher: same units as on file
Hood System: contractor serviced
Grease Trap: abatement via outside barrel
Pest Control: contractor serviced
Consumer advisory - required

March 21, 2008 (Critical Procedures)



Violations:
  • 3-304.14(E) - Wet wiping cloth buckets improperly stored.
    Wwet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
  • 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 - wings in salad reach in @ 49-50F; chicken salad in cooler @47F.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. These Potentially hazardous foods are being transfered to the other cooler and cooled to approximately 41F
  • 3-501.16(B) - Corrected During Inspection Critical Observed an ambient temperature above 45F in the refrigeration unit holding raw shells eggs
    Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45F or less. Potentially hazardous foods are being cooled in the other cooler.
  • 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: burgers, ahi and salmon.
    The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. This is applicable also to any steak item that is undercooked if it is not whole muscle intact steak
  • 4-301.11 - The salad reach in unit is not currently operating as required to cold hold food at a temperature of 41F or less.
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair/adjust 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.
  • 4-501.16(B) - Corrected During Inspection The warewashing sink was not observed cleaned and sanitized before washing produce
    If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used.
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:
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

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.
Maintain all service records and invoices on site
Hot Water Heater: same as on file
Dishwasher: same as on file
Hood System: contractor serviced
Grease Trap: abatement via outside barrel
Pest Control: contractor serviced
Consumer advisory - required

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