The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. EHS will work with CFM/Owner to obtain the correct required letter regarding cold smoked salmon within the next two weeks.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):-------------cold-smoked salmon.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: ---------observed employee only wash dishes with soap and then begin to dry with a paper towel without sanitizing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH CFM, DISHES WERE RETURNED TO THREE COMPARTMENT SINK TO BE WASHED AND SANITIZED.
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08/20/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided owner/CFM with and discussed handouts on the following topics: farm raised/parasite destruction letter requirements, sample menu with complete consumer advisory, time as a public health control as future option, list of cheeses exempt from date marking, Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log, Food Temperature Log and active managerial control. Please monitor and record the temperature of the True Display Cooler every 2-3 hours the remainder of this week and all next week and fax/email to EHS on Friday, March 13, 2015. Also please fax/email a letter from supplier confirming how farm raised salmon is fed and a picture of the menu board and carry-out menu with a complete consumer advisory also by Friday, March 13, 2015.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored in container of water without any chemical sanitizer.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. THE CORRECT LEVEL OF BLEACH WAS ADDED TO CONTAINER.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):-----------cold smoked salmon.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Italian bologna at 44F, Corned Beef at 47F and Slice provolone cheese at 45F all in True Display Cooler,
2) Cooked sausage at 45F in True 3DR prep cooler.
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. ITEMS UNDER # 1 RELOCATED TO WALKIN COOLER AND TOP LAYER OF ITEM # 2 REMOVED FROM CONTAINER IN THE TOP OF PREP COOLER AND MOVED INSIDE OF PREP COOLER.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu board and carry-out menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served undercooked:-----------cold smoked salmon
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ------True Display Cooler observed at 46-48F.
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.PER OWNER UNIT IS WORKING PROPERLY, HOWEVER TEMPERATURE WAS ADJUSTED TO PREVENT FOOD ITEMS FROM FREEZING. EHS REQUESTED OWNER KEEP TEMPERATURE LOG EVERY 2-3 HOURS FOR THE REMAINDER OF THIS WEEK AND ALL OF NEXT WEEK AND FAX/EMAIL NEXT FRIDAY.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink next to three compartment sink being used to hold a metal container.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER, MOVED TO THREE COMPARTMENT SINK FOR CLEAN AND SANITIZING.
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03/03/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:chicken salad=55-F, curry chicken salad = 53-F, tuna salad =55-F, dill chicken salad =55-F
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. relocated salad to freezer for rapid cooling.
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08/20/2014 | Risk Factor | |
- 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: meat balls and marinara sauce, crab soup cream cheese, beef broth.
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.(Food containers date marked accordingly).
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Three broken rubber spatulas.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (Discarded)
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. replace these containers (foods transferred to approved containers).
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Boxes of plastic carry-out food containers were observed on the floor.
Correction: Store single service cups, plates, containers and eating utensils at least 6 inches above the floor to protect them from being contaminated during storage.
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04/24/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: walk-in refrigerator and reach-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Raw animal food should be stored below ready-to-eat food, cooked food, fruits, and vegetables.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks at the restrooms was measured at a temperature less than 100°F. Observed temperatures were 89-F and 88-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles containing cleaning chemical solutions were stored above food supplies or next to food in dry storage areas.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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11/20/2013 | Risk Factor | |
Email a photo of the modification to the drain line from the sanitize sink showing the air gap properly installed.
The Health Department has been notified that settlement on a change of ownership will occur on September 6, 2013. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
There is not a hood exhaust system. It is not required based on a review of the menu and food preparation process.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Bradford White E32-80R3-3H18
- 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: Within ten(10) days fax or email a copy of the certified food manager ID card to the Health Department.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: There is an air break, not an air gap, on the drain line leading from the sanitize sink.
Correction: Modify(cut) the drain line from the sanitize sink as discussed. There must be an air gap of approximately 3" between the top of the floor sink and the top of the angled cut of the pipe.
- Physical Facilities Good Repair
Observation: Caulk along the back of the 3 vat sink is mildewed.
Correction: Remove and replace the caulk along the back of the 3 vat sink. When applying the caulk, do not leave a "valley" for water to accumulate in.
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09/04/2013 | Pre-Opening | |
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