Kid Junction, 4090-E Lafayette Center Drive, Chantilly, VA 20151 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Kid Junction
Address: 4090-E Lafayette Center Drive, Chantilly, VA 20151
Type: Fast Food Restaurant
Phone: 703 222-5582
Total inspections: 6
Last inspection: 10/26/2015

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a routine inspection. QAC sanitizer observed at 400 PPM. Hot-holding not being conducted during today's visit. Filters/hood are being cleaned as required. Employee health policy information was reviewed during today's visit. Thank you for your time. If you have any questions, please call (703) 246-2444. No violation noted during this evaluation.	10/26/2015	Routine
The purpose of this visit is to conduct a routine inspection. Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation) Observation: There is no Certified Food Manager present at the beginning of the inspection. Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CERTIFIED FOOD MANAGER ARRIVED AT THE END OF INSPECTION.	10/08/2014	Routine
The purpose of today's visit was to conduct a follow-up inspection. A certified food manager was present at the beginning of the inspection. Thank you for your compliance. Please contact me if you have any questions. No violation noted during this evaluation.	06/26/2013	Follow-up
The purpose of today's visit was to conduct a routine inspection. In order to reinstate your permit to operate, you must get a staff member certified or have your current manager with a card on site. There must a certified food manager on site during all hours of operation. Please contact me once a CFM is onsite and I will conduct an inspection to verify this. Additionally, a follow-up inspection will be conducted within 10 days to ensure that there is a CFM on site during any hours of operation. NOTES: Water Heater- Bradford White Duties / Train Employees in Food Safety Observation: Employees are not properly trained in food safety as it relates to their assigned duties. A certified food manager was not on site during inspection, employees on duty were not aware of cold holding temperatures and other food safety topics. 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. Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy. Correction: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout) Critical: Food Protection from Contamination / Package, Cover, Wrap Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: refrigerators and freezers. Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Open packages of hot dogs, cheese, cut tomatoes. Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Pepsi refrigerator (yogurt, milk) 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. Owner placed thermometer in unit. Food Temperature Measuring Device Required & Readily Accessible (corrected on site) Observation: The certified food manager could not provide a food temperature measuring device. Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. EHS provided thermometer during inspection. Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination Observation: Single service plates, bowls, trays and utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward. Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. Turn plates, bowls, etc. upside down onto a clean surface and turn utensils with the handles up or the handles all facing the same direction. Critical: Certified Food Manager/Presence Required Observation: There is no Certified Food Manager present in the establishment. There is only one CFM in the facility and they are out of stateduring the inspection. Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. Critical: Fairfax County Code/Closure Order for No CFM or No Permit/Due Process Observation: The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment (the food facility) shall remain closed until there is a Certified Food Manager on premises. You must suspend all preparation, reheating and handling of food, you may only sell packaged drinks and foods. Correction: Please notify me when a Certified Food Manager is present at the establishment. You may not operate until the Health Department reinstates the permit to operate. A follow-up inspection will be conducted within ten (10) days to verify the presence of a Certified Food Manager. It is highly suggested that you send one employee to take the exam and obtain a Limited Certified Food Manager card immediately. Until a CFM is present, on site, you may not resume preparing foods. Someone must be onsite to monitor the correct preparation, cleaning and sanitizing in the kitchen.	06/20/2013	Routine
This visit was conducted to do a Follow up inspection. Ceiling tiles in storage and bathrooms have been replaced with approved type. 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 obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval. No violation noted during this evaluation.	05/16/2013	Follow-up
This visit was conducted to do a Pre opening inspection . A permit was not issued due to the following: Install smooth washable, non perforated ceiling tiles in bathrooms and storage rooms No violation noted during this evaluation.	05/15/2013	Pre-Opening

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