21800 Town Center Plaza, Unit #255 Sterling, VA 20164
Status: Permitted
Fast Food | Routine
July 27, 2022
Score & Grade:
Grade:
Observations & Corrective Actions
10: 3030 Observed Handsink in Pizza Line prep area to not have paper towels. Corrective Actions: MGMT informed inspector they were on order. Please use approved methods for hand drying until they arrive. See 3030.
10: 2190 (B-D) Observed Hand Sink in the Back Prep Area by 3 VAT sink to not be functioning. Corrective Actions: MGMT informed inspector that technician was scheduled to come in soon. Please follow up within 10 business days.
36: 1190 Observed 3 DR Prep top to not have an ambient air thermometer in warmest part of unit. Corrective Actions: Please add. B. Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus 3°F in the intended range of use.Pf
38: 2930 Observed visible white light shining under door in back allowing for possible entry of pests. Corrective Actions: 12VAC5-421-2930. Outer openings, protected. A. Except as specified in subsections B through E of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls and ceilings; 2. Closed, tight-fitting windows; and 3. Solid self-closing, tight-fitting doors.
43: 550 Observed In Use knives stored in between prep tables. Observed In Use Tongs being stored on handle of oven with tongs in contact with surface of oven, which is not sanitized at appropriate frequency. Corrective Actions: Discussed with MGMT. See 550.
44: 1960 Observed wet nesting in containers (Pooled water in divots of bottoms of containers.) Corrective Actions: Corrected. Please ensure there is no water pooling or wetnesting in order to ensure proper air drying.
55: 3220 Observed wet mop in dry mop bucket, not in drying basin. Corrective Actions: Please ensure that wet mops are properly inverted or hung to dry. Drying Basin in mop bucket is approved as well.
Additional Comments
The purpose of today's visit was to conduct a routine inspection of the establishment. Inspector will follow up in 10 business days to address violations. Please ensure that Cold Holding Units are capable of maintaining temperatures, ensure that 3 VAT sink is producing hot water of at least 110F for proper cleaning and sanitization of utensils and food contact surfaces. Please maintain walls clean behind line HS and 3VAT.
Food Temperatures
Description
Temperature
State of Food
Raw Chicken
40 °F
Cold Holding
Pepperoni (~15 minutes)
46 °F
Cooling
Sliced Tomatoes
38 °F
Cold Holding
Mozzarella Cheese
40 °F
Cold Holding
Provolone Cheese
39 °F
Cold Holding
Roast Beef
35 °F
Cold Holding
Ham (~15 minutes)
50 °F
Cooling
American Cheese
38 °F
Cold Holding
Shredded Romaine Lettuce
39 °F
Cold Holding
Cooked Sausage (~15 minutes) 46
49 °F
Cooling
Diced Tomatoes (~15 minutes)
50 °F
Cooling
Ribeye Beef (raw)
40 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3 Compartment sink
Bleach
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
