Roll Play 1, 8150 Leesburg Pi #100, Vienna, VA 22182 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Roll Play 1
Address: 8150 Leesburg Pi #100, Vienna, VA 22182
Type: Full Service Restaurant
Phone: 703 231-3059
Total inspections: 2
Last inspection: 02/02/2016
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Inspection findings

Inspection date

Type
Today’s inspection was to conduct a routine assessment. 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.
EHS provided additional training and written instructions on:
-Employee Health policy
-How to make and test sanitizer
-Cross contamination
-Hot holding
-Time Public Health Control
-Cooling and reheating
*Time as Public Health Control was implemented during this inspection for foods that are kept at room temperature. Please be sure to keep hot food hot holding at 135F or above.
*Post Health Permit once new one is received.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
  • Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
    Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: milk mix containing 1/2 and 1/2 was cooling for over night (over 8 hours) in the 3dr reach-in cooler observed at 68F.
    Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Discarded. Provided training on cooling and cooling methods.
  • Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
    Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked noodle (80F), cooked tofu (118F), cooked shrimp (115F), cooked egg (130F), cooked chicken (125F), cooked beef (130F) on hot well
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Discarded. Raised water level.
  • Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
    Observation: Chemical sanitizer immersion time was not adequate for quarternary sanitizing solution. Employee was observed washing dishes at 3-vat but was not performing sanitizing step.
    Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. Quarternary ammonium solutionw as made and observed at 200ppm.
02/02/2016Risk Factor
No violation noted during this evaluation.12/23/2015Follow-up

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