Deli Mall Cafe & Kabob, 6553 Loisdale Ct, Springfield, VA 22150 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Deli Mall Cafe & Kabob
Address: 6553 Loisdale Ct, Springfield, VA 22150
Type: Fast Food Restaurant
Phone: 703 924-9000
Total inspections: 3
Last inspection: 09/24/2015
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Inspection findings

Inspection date

Type
The purpose of this visit is a follow-up to check in obtaining the letter of parasite destrction for salmon served undercooked in the facility. The Letter(s) are on file at the facility as the facility receives salmon from multiple suppliers. The Letters show that the salmon is frozen at -4f for 7 days. Also, the kiosk menu has an updated and compliant consumer advisory. All that remains, is the updating of the paper menu with the consumer advisory. An extension of 30 days is granted to allow for updating the paper menu with the consumer advisory.
  • Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: During the last inspection, a manager told the EHS that the paper copy of the menu was not going to be updated because they were only going to use the kiosk menu. However, during today's visit, the paper copy of the menu was on the countertop. The consumer advisory asterisk and disclosure statement is missing for eggs, hamburgers, cheeseburgers and salmon on the per menu. Also, the disclosure statement is misisng from the kiosk menu for the eggs, hamburgers, cheeseburgers and salmon.
    Correction: You are granted 10 days to update the menu's and provide updated menu's to EHS. 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.
09/24/2015Follow-up
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) provided cooking temperatures in Spanish.
EHS provided employee health information in English, Spanish and Thai. Manager will fax information to EHS by July 31, 2014.
EHS observed gaskets on True 2dr upright cooler which are torn and need to be replaced.
EHS discussed cooking, hot/cold holding temperatures and date marking procedure.
  • (4)-(16) (repeated violation)
    Observation: y
    Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: baked potatoes inside of True 2dr unit and meat sauce inside of 3dr prep unit
    Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. All prepared foods were date marked at time of inspection.
07/21/2014Risk Factor
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days. Equipment additions/replacement/changes are not allowed without Health Department approval.**
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.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
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
Watwer heater: STATE SANDBLASTER, MODEL SBT7575NE, BTU 75100, 83GPH OF 120F AT 80F RISE.
  • Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
    Observation: A direct connection exists between the drain line of the wash and rising basins of the 3 compartment sink and the sewer system.
    Correction: Provide air gap between drain line from wash and rise basins and the sewage system to prevent back flow and contamination of portable water system. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
06/09/2014Pre-Opening

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