| No violation noted during this evaluation. | 09/15/2015 | Routine | |
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The facility voluntarily closed due to an imminent health hazard of a kitchen fire.
Correction: A satisfactory reinspection must be conducted by the Health Dept. prior to resuming any food service operations or reopening the facility. The following must be completed prior to scheduling the Health Dept. reinspection:
1) Dispose of all food exposed to smoke, fire retardant chemicals, excessive temperatures, or otherwise contaminated or rendered unsafe.
2) Clean and sanitize all food contact surfaces including all exposed utensils and equipment.
3) Clean all non-food contact surfaces.
3) Have the fire suppression systems serviced by a licensed technician, and restored to fully functional condition.
4) Obtain approval from the Fairfax County Fire Marshall's office to reopen the facility.
5) After the above actions have been satisfactorily completed, schedule a reinspection with the Heatlh Dept.
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09/11/2015 | Complaint | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw pork in WI cooler.,
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: Discussed with PIC. Storage order was corrected.
- 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: chick peas/ kidney beans/ cottage cheese on salad bar: 53/52/46 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Aproximately 10 food items including the above, are not on TPHC and are not disposed at the end of the lunch service. These food items determined to be out of temperature < 2 hours, and were placed in ice.
- 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: NOTE: PIC had no written documentation for TPHC, used on most hot and cold service bar items.
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. NOTE: Dicussed TPHC Control Procedure with PIC, and they signed a new TPHC Control Procedure Agreement.
- 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: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. Provide copy of valid CFM photo ID to Health Department within 10 days.
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01/21/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All violations have been corrected at the time of inspection.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures: washing hands while wearing single use gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after cracking raw shell eggs.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Discussed with food employee at time of inspeciton.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in rinse basin of the 3-compartment sink in the dish area.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Discussed with food employee at the time of inspection.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the cook-line chlorine sanitizer solution was measured at greater than 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine sanitizer solution between 50-200 ppm. Verify concentration using the appropriate test kit.
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01/27/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility--------Observed a spray can of Raid for flying insects.
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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09/25/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Observed great cold holding temperatures.
MAINTENANCE:
*Water Heater: RheemGlas EGS18-85-G
*Dish Machine: N/A sanitize basin observed with correct level of chlorine.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:---------observed cardboard lining shelves and unfinished shelving.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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03/25/2013 | Routine | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection. A complaint was received by the Health Department on March 20, 2013. The complainant alleges that the lo mein tasted as if someone was smoking cigarettes while it was being prepared. EHS discussed complaint with manager, who was aware of complaint. Per manager no employees in the facility smoke cigarettes. EHS observed no evidence of cigarettes and no smell of cigarette smoke. EHS observed that hood ventilation above the grill and above the wok area to be clean and working in good repair. Complaint cannot be confirmed.
No violation noted during this evaluation. | 03/25/2013 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection. EHS provided manager with cooling/log sign and sample menu including a complete consumer advisory. EHS recommends the use of the cooling log to verify that cooked foods are cooled properly. Please use the cooling log for the next week and fax to 703-385-9568.
MAINTENANCE:
*Water Heater: RheemGlas EGS18-85-G
*Dish Machine: N/A sanitize basin observed with correct level of chlorine.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Observed large deep metal pot of chicken noodle soup cooling covered in the walkin cooler,
2) Observed large metal pan of cooked rice cooling covered with plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu board without proper disclosure:
1) Eggs,
2) Hamburgers.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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12/26/2012 | Routine | |
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