The purpose of today's visit is to conduct a routine inspection.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooked potatoes cooling was tightly covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: vegetable soups prepared on 3/18/16
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.--items above was date marked.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the backdoor threshold. .
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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03/21/2016 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 10/13/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the to-go 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: eggs, ground beef, rib eye steak
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of the ice chute at the self serve soda fountain machine are not being cleaned as required.
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.
- Physical Facilities Good Repair
Observation: Observed an cut medium size hole in the dry storage area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/05/2015 | Routine | |
Sanitizer for 3-Vat Sink and Wiping Towel Buckets: Chorine > 50 ppm.
Thawing Observed: Packages sliced ribeye beef steak for sandwiches, in True 3DR UP-C (Back Storage), at 34F.
No violation noted during this evaluation. | 11/25/2014 | Risk Factor | |
Please repair Star Metal 2DR prep cooler or adjust as needed to maintain food temperature at 41F or below during all busy times of day. Please fax/email invoice to Health Department by 7/10/14 when repaired.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Flour, Salt, Sugar in dry storage area in kitchen
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. CFM LABELED FOOD ITEMS.
- 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: cole slaw 46F, tuna salad 45F, sliced american cheese 46F - Star Metal 2DR 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. LUNCHTIME FOOD ITEMS DISCARDED AFTER LUNCH PERIOD. ALL OTHER ITEMS MOVED TO TRUE 2DR UPRIGHT COOLER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Meatballs in the True 2DR display cooler, Tuna salad in the True 3DR upright cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM LABELED WITH DATE MADE.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED WOODEN PLATFORM IN BACK DRY STORAGE ROOM WITH NON SMOOTH SURFACES.
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. PLEASE PAINT OVER WOODEN PLATFORM AND REPAIR LOOSE BLOCKS OF WOOD.
- 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: Star Metal 2DR prep cooler 47F
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.
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06/30/2014 | Routine | |
- 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 (BY DECEMBER 18, 2013). A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568, Attn: John Vander Voort, Re: Sub Stop, or emailed to John.Vandervoort@fairfaxcounty.gov. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/04/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for your assistance in this process.
- 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 stored above raw beef.
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). Corrective Action: chicken was moved.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed: soiled area on white plastic internal surface of ice machine.
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. Corrective Action: cleaned during inspection.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Observed: container which once had a closing top now has no top.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. CORRECTIVE ACTION: Provide refuse container with closing top in women's restroom.
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06/04/2013 | Routine | |
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