Navy Federal Credit Union, 820 Follin Lane, Vienna, VA 22180 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Navy Federal Credit Union
Address: 820 Follin Lane, Vienna, VA 22180
Type: Fast Food Restaurant
Total inspections: 7
Last inspection: 12/28/2015

Restaurant representatives - add corrected or new information about Navy Federal Credit Union, 820 Follin Lane, Vienna, VA 22180 »

Inspection findings	Inspection date	Type
The purpose of today's visit is to conduct a risk factor inspection. No violation noted during this evaluation.	12/28/2015	Risk Factor
The purpose of today's visit is to conduct a routine inspection. No violation noted during this evaluation.	06/30/2015	Routine
2 Mechanical dish washing Machines: both passed Thermolabel test. Sanitizer for 3-vat and towel buckets Quat > 200 ppm. Internal grease trap in kitchen. No violation noted during this evaluation.	11/12/2014	Routine
The purpose of this visit was to conduct a risk factor assessment. Dishmachines in warewashing area #1 and #2 turned thermolabel black. Quaternary ammonium sanitizer concentration in 3 vat sink No violation noted during this evaluation.	06/26/2014	Risk Factor
Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: turkey and ham at 48F and 48F in 3DR prep refrigerator #17. 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. FOOD ITEMS WERE MOVED TO ANOTHER UNIT TO COLD HOLD AT 41F OR BELOW. Equipment / Good Repair / Operation (corrected on site) Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR prep refrigerator #17 at 45F, and Display refrigerator #19 at 49F. Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. USE WAS DISCONTINUED.	12/26/2013	Routine
Today's inspection was to conduct a risk factor assessment. Additional Equipment Temperatures: Traulsen 2DR refrigerator 37F Walk-in refrigerator (Production) 38F Refrigerator #7 - 34F Refrigerator #8 - 37F 1DR Flat top- C Store 41F Display Case - C Store 40F Additional Food Temperatures: American cheese in 2/2 refrigerator - COLD HOLDING - 41F Cooked egg (out of shell) COLD HOLDING in Traulsen 2DR refrigerator at 39F Pasta salad, tilapia, COLD HOLDING in Walk-in refrigerator (Production) 37F 38F Shrimp Gumbo Soup - HOT HOLDING - 167F Turkey (~2 hours) COOOLING in Refrigerator #7 - 46F Roast Beef COLD HOLDING in Refrigerator #7 - 39F Beef Barley - HOT HOLDING - 170F Pineapple (reference temperatures) COLD HOLDING in Refrigerator #8 - 40F Cantaloupe COLD HOLDING in Refrigerator #8 - 42F Milk, in 1DR Flat top- C Store 37F Milk in Display Case - C Store 39F Thank you for your time today. If you have any questions please feel free to call (703) 246-2444. No violation noted during this evaluation.	05/23/2013	Risk Factor
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Please email to my attention, within 30 days, the picture id CFM card. Additional refrigerator temperatures: Deli case: 40F 2 door deli case:41F True grill 2 door deli case:40F Juice/milk display case: 35F, no PHF Grill Traulsen refrigerator: 34F, no PHF True 2 glass sliding door refrigerator - coffee area:40F Sliding glass door refrigerator - coffee area: 41F, no PHF Fruit display - coffee area: 40F, no PHF Non-nsf prep refrigerator: 39F Handwashing:112F, 104F 3-vat: 130F Prep sink:129F Additional food temperatures: Buffalo chicken (cooling 2 1/2hr) - Traulsen Sliced turkey, sliced ham, sliced tomatoes - 3 door deli case: 37F, 37F, 41F Cooked chicken, roast beef & swiss sandwich - 41F, 41F Chicken salad - 2 door deli case: 41F Tuna salad, egg salad - True grill 2 door: 41F, 41F Tilapia, italian wedding soup, roasted potatoes, vegetables - hot holding: 136F, 140F, 146F Peach yoghurt - True 2 glass sliding door coffee: 40F Half and half -no NSF prep refrigerator: 36F Half and half - customer service: 39F FOR MORE INFORMATION: Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov). Hot water heater: 2 PVI 1250P 600A T P Dishmachine: Stero SC-1-6-7-4, heat It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You. Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) 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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) 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:Salsa opened and datemarked December 19th - DISCARDED 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. Equipment / Non-food Contact / Visibly Clean Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Hobart mixer Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Modifications to FDA Food Code/Section 4-205.10, Equipment Certification Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:non NSF prep refrigerator behind the cash register in the store Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. Certified Food Manager/Certificate Process Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. Cleaning Frequency for Physical Facilities Observation: Observed that the storage shelving under the coffee service facility is in need of cleaning. Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.	12/27/2012	Routine

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