The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
**At the time of the inspection, food manager explained to EHS the process on how to make yogurt.
No violation noted during this evaluation. | 03/03/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please fax/email a copy of the employee health policy by October 28, 2015.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board in kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Observed the following equipment/utensils were observed soiled to sight and touch: can opener, cutting board, and pots.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH MANAGER ITEMS WERE REMOVED TO BE CLEAN
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10/21/2015 | Routine | |
| No violation noted during this evaluation. | 05/04/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation received by the Health Department on June 18, 2014. The complaint alleged there are no CFM at the facility at all time, no hand washing, rice cooker stored on the floor and the
True display cooler cold holding
the raw meats/poultry kabob not holding at proper temperature. Discuss the complaint with the CFM. Observed two people that are certified food manager, rice cooker stored above six inches,
True display cooler at proper ambient temperature, proper hand washing during the inspection, and food employees wearing disposal gloves. The complaint is not confirm at the time of the inspection.
No violation noted during this evaluation. | 07/07/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction to a complaint received to the Fairfax County Health Department on June 26, 2014.
-EHS provided CFM with employee health policy.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Walk-in cooler: cook beef 46F, cook mushroom 46F
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.---CFM adjusted the temperature to maintain 41F and below.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the cook-line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: rice cooker area, interior beverage air 2dr cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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07/07/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager handouts on using TPHC.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control------------sliced tomatoes on the cold side of buffet line.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START & END TIME.
- Plumbing / Maintained in Good Repair
Observation: Observed toilet for men's restroom not working.
Correction: A plumbing system shall be maintained in good repair. REPAIR TO BE COMPLETED THIS WEEK.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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12/09/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. EHS provided manager with updated Employee Health handouts in English and Spanish.
MAINTENANCE:
*Water heater: Sandblaster
*Dishwasher: N/A
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
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04/26/2013 | Risk Factor | |
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