True Food Kitchen, 2910 District Ave 170, Fairfax, VA 22031 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: True Food Kitchen
Address: 2910 District Ave 170, Fairfax, VA 22031
Type: Full Service Restaurant
Phone: 571 326-1616
Total inspections: 6
Last inspection: 03/07/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation.		03/07/2016Routine
The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Observed sanitizer buckets being stored on the floor. Advised the PIC to keep the sanitizer buckets off the floor and below the prep surfaces.
- Reviewed the menu for consumer advisory.
- All the food items on the 9-drawer prep top were placed on ice water to maintain the cold hold temperature. The food items were cooling at the time of inspection.
- Per discussion, the PIC wants to keep the food items under Time as Public Health (TPHC).
  • 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: Noodle (47F) at the 6-Drawer Prep at cookling (Pizza).
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food item was discarded. Discussed with the Person-in-charge (PIC).
09/08/2015Risk Factor
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Observed the common dumpster in the back did not have cover/broken. Advised the operator to contact the building management and get the dumpster fixed to prevent possible rodent infestation in future.
- Observed the operator is practicing Time as Public Health Control (TPHC) for cheese on the server's area.
- Thermolabel at the dishwasher machine was activated.
- Discussed the Active Managerial Control information and with the person-in-charge (PIC).
- Observed the (PIC) has been practicing good food safety measures such as keeping cooling logs, time as public health control, well organized walk-in and other coolers.
No violation noted during this evaluation.		03/31/2015Routine
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer 3 vat sink/ wiping cloth bucket: 300/250 ppm. Dishmachine activated thermolabel. Was advised by Chef/PIC that Shrimp in "Red Chili Shrimp" and "Panang Curry" and the striped bass in "Street Tacos" are not offered raw or undercooked despite disclosure asterisk by each of these items - PIC to continue to only offer these items fully cooked to required temperatures and will have disclosure asterisks removed. Provided copies of Employee Health Policy in red folder, parasite destruction fact sheet with sample parasite destruction letter, cross contamination poster, and certified food manager guidlines to PIC. Completed TPHC agreement for cooked cubed chicken and roasted vegetables which had proper TPHC documentation at the time of inspection. NOTE: PLEASE REMEMBER TO PROVIDE THE FOLLOWING TO THE HEALTH DEPT: 1) COPY OF FARM RAISED/PARASITE DESTRUCTION DOCUMENTATION WITHIN 1O DAYS, 2) COPIES OF EMPLOYEE ILLNESS REPORTING AGREEMENTS WITHIN 14 DAYS. AND 3) COPY OF CFM PHOTO ID WITHINN 10 DAYS.
  • 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)
  • Farm Raised Fish Served Raw RTE / Written Statement from Supplier
    Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon, striped bass, and black cod.
    Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. Alternatively, if one of the above fish are not farm raised, provide parasite destruction letter as detailed in handout provided. NOTE: Please provide farm raised/ parasite destruction documentation to Health Dept. within 10 days.
  • Certified Food Manager/Certificate Process (corrected on site)
    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 CFM photo ID to Health Department within 10 days.
10/02/2014Risk Factor
  • Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
    Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
    Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. USE 3 VAT SINK UNTIL DISH MACHINE IS REPAIREDS
07/21/2014Follow-up
This visit was conducted to do a Pre opening inspection. A permit was not issued at this time due to the following violations:
No violation noted during this evaluation.		06/24/2014Pre-Opening

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