Restaurant Inspections: Health District Cites Qdoba Mexican Grill for 18 Violations

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The Prince William Health District visited Qdoba Mexican Grill, located at 7376 Atlas Walk Way in Gainesville, for a routine inspection and cited the establishment for 18 violations ranging from food temperature to sanitary issues.

The June 25 inspection report noted four critical violations including:

Critical: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.

Critical (Corrected During Inspection): A food employee failed to wash his or her hands before engaging in food preparation after removing disposable gloves.

Critical (Corrected During Inspection): The beef and chicken from the steamer were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.

Critical (Corrected During Inspection): Medicines were located on the shelving unit in front of the walk-in cooler.

Other non-critical violations include:

  • Repeat: No disposable towels were provided at the hand washing sink in the rear kitchen.
  • Soap was not provided at the hand washing sink in the rear kitchen.
  • (Corrected During Inspection): The handwashing facility located in the rear kitchen was blocked, preventing access by employees for easy handwashing.
  • 1-door prep cooler at 44 degrees.
  • The person in charge could not provide a food temperature measuring device.
  • Repeat: There was no temperature measuring device located in the 1-door prep cooler or in the 1-door freezer.
  • Employee drinks stored on food items storage shelving.
  • Badly soiled cardboard liners on equipment storage shelves
  • Unused or non-functioning equipment not removed from the premises.
  • The door gasket on the 2-door work-top cooler broken.
  • The aluminum colanders are badly dented and not easily cleanable.
  • Disposable plastic baskets being used as a splash guard on the wire shelving unit next to the 3-vat sink.
  • The mop sink water line to the hose with the spray nozzle lacks a backflow or backsiphonage prevention device identified as meeting standards set by the American Society of Sanitary Engineering.
  • Repeat: Dead ceiling light lamps in the rear kitchen and front prep area.
  • Less than 50 foot candles of light was noted in the cooking line. Measured 25-35 foot-candles of light.

Click here to search for detailed information about this restaurant.

“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the Health District said.

These inspections are considered, by the Health District, a snapshot of a specific day of operation.

According to the agency: “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”

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