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Ben's Chili Bowl
Posted by: The Runs ()
Date: March 09, 2014 05:59PM

So Ben's opened on Wilson Blvd. How long before they close? I mean, when is the first health inspection?

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Re: Ben's Chili Bowl
Posted by: Ben'supdate ()
Date: June 07, 2014 04:23AM

**look at last line **

Ben's Chili Bowl - Inspection Report
Inspection Information:

Facility Type: Fast Food Restaurant
Inspection type: Routine
Inspection date: April 07, 2014
Number of core items: 5
Number of priority items: 1
Number of priority foundation items: (unknown)
Violations:

A summary of the violations found during the inspection are listed below.
Code Observation / Corrective Action
9.2-12 Corrected During Inspection Priority Item The food establishment is not under the immediate control of a Northern Virginia certified food manager.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment will not be in violation of this subsection if that limited food establishment is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

6-301.12 Corrected During Inspection Priority Foundation Item Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. Hand towel dispenser was not functioning properly.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.

6-301.14 Corrected During Inspection Core Item A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. First hand sink on front line was missing hand washing signage. VDH signage provided.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.

5-205.11 Corrected During Inspection Priority Foundation Item The handwashing sinks located at the back prep area and on the line were observed with basins containing equipment and the wiping cloth bucket.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.

3-304.12 Corrected During Inspection Core Item Food preparation and dispensing utensils are improperly stored. Spoon for dispensing rice was stored in room temperature standing water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57ºC (135ºF) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).

4-201.11 Core Item The Emerson microwave is(are) not designed and constructed to be durable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.

4-101.19 Core Item The nonfood-contact surface(s) of the milk crates used for shelving is(are) not corrosion-resistant, nonabsorbent, and/or smooth.
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.

6-303.11 Core Item One of the hood lights was burned out.
The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.

Comments:

Chili prepared by "Bread and Chocolate", 611 King Street, Alexandria VA.

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Re: Ben's Chili Bowl
Posted by: Some ting fishy ()
Date: July 07, 2014 04:13PM

Chili prepared by "Bread and Chocolate", 611 King Street, Alexandria VA.

So Ben's doesn't make their own chili?????

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Re: Ben's Chili Bowl
Posted by: Oh Noooo ()
Date: July 24, 2014 09:25PM

They just opened at National airport.. is that really a good idea? Eat a chili dog and get on a plane?

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