GREAT JOB!
No violation noted during this evaluation. | 12/10/2015 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pastrami 44F, tomatoes 46F & cheese 45F @ #8
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL POTENTIALLY HAZARDOUS ITEMS AND ALL OTHER ITEMS, MOVED TO THE CORRECTLY OPERATING REFRIGERATORS.
- 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: REFRIGERATION UNIT #8
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. Do not store any potentially hazardous food in the refrigeration unit #3 until after it has been fixed. ONCE REPAIRED
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05/12/2015 | Routine | |
Dish Washing Machine passed Thermolabel test.
Sanitizer for 3-Vat Sink and Wiping Towel Buckets: Quaternary Ammonia > 200 ppm
There were no shellfish requiring source and tag documentation, or fish requiring parasite documentation present at the time of inspection, but manager indicated they may be present for special occasions
- 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 items that may be served raw and/or undercooked: beef (steaks, hamburgers), eggs, 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. Provide consumer advisory. EHS provided sample menus for guidance. PROVIDE DOCUMENTATION OF PROVISION OF CONSUMER ADVISORY TO EHS WITHIN 10 BUSINESS DAYS BY FAX at 703-653-9448 (Attn: John Vander Voort, RE: Flik International at NG), OR BY EMAIL to: john.vandervoort@fairfaxcounty.gov.
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12/01/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer in 3 vat sink: 300 ppm. Salad bar closed at the time of the inspection.
Additional cold holding temperatures:
Raw chicken breast/ raw beef burger in 2 drawer under griddle cooler grill: 40/39 degrees F
Sliced ham/64 oz. milk in Delfield 1 dr UR cooler #5: 38/39 degrees F
Sliced pepperoni/grated mozzarella/sliced tomato in Delfield 1 dr UR cooler #6: 40/41/40 degrees F
Humus/skim milk/whole milk/yogurt in 4 shelf display cooler #2: 33/36/37/40 degrees F
Half and half 32 oz./milk 64 oz in Delfield 1 dr UR cooler #7: 40/39 degrees F.
- 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: heavy cream/raw shell eggs in Delfield 1 dr UR cooler #3 kitchen: 44/47
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. NOTE: PIC disposed of heavy cream and raw shell eggs.
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06/30/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a CONSPICUOUS PLACE IN THE PUBLIC VIEW. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention (John Vander Voort), RE: Flik at Northrup Grumman, at (703) 385-9568
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12/09/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection
No violation noted during this evaluation. | 06/27/2013 | Routine | |
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