Wegmans Food Market/ Wokery, 101 Crosstrail Blvd, Leesburg, VA 20175 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Wegmans Food Market/ Wokery
Address: 101 Crosstrail Blvd, Leesburg, VA 20175
Type: Full Service Restaurant
Total inspections: 9
Last inspection: 02/08/2016
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Inspection findings

Inspection date

Type
The dish machine was working well with a utensil temperature of 167 degrees F.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chicken wings hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
02/08/2016Routine
all hot holding and cold holding temperatures are good, Keep checking on the hot water dish machine and make sure utensils are reaching at least 160
No violation noted during this evaluation.		09/25/2015Routine
Staff observed washing hands and changing gloves between tasks in the food production area. The dish machine was sanitizing with hot water with a food utensil temperature of 174 degrees F.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Employee observed handling dirty pans then proceeded to handle clean and sanitized pans with the same pair of gloves thereby contaminating the clean utensils.
    Correction: Employee must discard the dirty gloves, wash hands and prior to handling clean utensils.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cut melon cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
04/15/2015Routine
The dish machine was sanitizing with hot water with a utensil temperature of 164 degrees. F. Employee practices looked good. Cook temperatures were good. Cooling tracking was very good.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cut melon at the bar was cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
08/07/2014Routine
All food temperatures at the food bar were within the acceptable range. The large dish machine was sanitizing with hot water with a utensil temperature of 165 degrees F. Employee practices were good.
No violation noted during this evaluation.		03/11/2014Routine
The purpose of today's visit is due to a complaint, # 33350, of the food was not hot on the Asian bar. I asked the manager if the store has received any complaints about the food not being hot enough and he stated none. I looked over the food temperature log for the Asian bar and from 4 pm to 8 pm all food temperatures were well over the minimum required. Food is pulled and shrank at 10 pm. For the food items on the bar today, I did find one food items that was below the minimum of 135 degrees F. The item was corrected on the spot. All other food items were within the acceptable range. No other issues found.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: The General Tso at hot bar was at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. The chicken was discarded.
03/04/2014Complaint
All food temperatures were within the acceptable range. The dish machines were sanitizing with hot water. The quaternary ammonia sanitizer at the 3 basin sink was good @ 200 ppm. Good date labeling was observed. Good employee practices were observed. Sandwiches were observed cooling down in the blast chiller. All good practices.
No violation noted during this evaluation.		09/18/2013Routine
All dish machines were sanitizing with hot water and working well. The quat sanitizer at the 3 basin sink was good @ 200 ppm. Blast cooler was cooling foods down in a very fast time frame. Manager provided info on reportable illnesses. Employees were observed checking cook temperatures prior to placing on line,.
No violation noted during this evaluation.		04/25/2013Risk Factor
The above item was corrected on the spot. All food temperatures were within the acceptable range. The dish machine was sanitizing with hot water and was good. The quat sanitizer was at 3 basin sink was good @ 200 ppm. Employee practices were good.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting knife for produce .
    Correction: Clean and sanitize these surfaces for food contact.
12/20/2012Risk Factor

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