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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: walk-in cooler --- raw chicken next to boxes of celery, raw pork over ready-to-eat sauce, raw calamari next to ready-to-eat sauce, and raw eggs next to boxes of celery
Correction: one door upright cooler -- raw eggs over lettuce, raw pork over sauce
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed food employee using single-use gloves to handle dirty dishes in three compartment sink, then using the same gloves to take out clean dishes from dish machine.
Correction: INFORMED MANAGER TO NOT USE SINGLE-USE GLOVES FOR MULTIPLE TASKS. FOOD EMPLOYEE REWASHED CLEAN DISHES IN DISH MACHINE AND CHANGED GLOVES. If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- 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: a container of grinded beef with vegetable sauce (55'F) sitting at room temperature
Correction: MANAGER NOTED THAT THE SAUCE IS USED UP VERY QUICKLY, THEY DECIDED TO USE TIME AS A PUBLIC HEALTH CONTROL FOR THE SAUCE (4 HOURS). TIME WAS DOCUMENTED. INFORMATION REGARDING TIME AS A PUBLIC HEALTH CONTROL WAS DISTRIBUTED. 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.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic containers are stored next to onions, cooking utensils, and pots.
Correction: DISCUSSED WITH MANAGER TO SEPARATE ALL TOXICS TO PREVENT CONTAMINATION. MANAGER MOVED ALL TOXICS TO A DIFFERENT LOCATION NEAR THE WATER HEATER. All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the sanitizer solution in (bucket of towels) was measured to be above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: INFORMED MANAGER THAT IT IS IMPORTANT TO READ THE LABEL, TRAINED MANAGER TO MIX THE PROPER PROPORTIONS AND TEST SOLUTION'S PPM USING TEST STRIPS. MANAGER WILL TRAIN ALL FOOD EMPLOYEES. Maintain the concentration of sanitizer solution at 50-100 ppm. Verify concentration using the appropriate test kit.
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11/25/2015 | Routine | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: OBSERVED LARGE PAN OF SHREDDED COOKED CHICKEN cooling for 7.5 hours in the WALK-IN COOLER observed at 71°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.--CHICKEN WAS DISCARDED DURING TIME OF INSPECTION. ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED COOLING TRAINING FOR CERTIFIED FOOD MANAGER (CFM) DURING TIME OF INSPECTION. COOLING INFORMATION PROVIDED IN SPANISH.
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06/16/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Ensure all molluscan shellstock tags are being labeled with the date of last sold and retained for 90 days.
* Ensure employees are washing hands as needed and anytime after contamination to prevent cross-contamination.
* Please email or fax verification of date-marking system for shellstock tags to Fairfax County Health Department at (703)385-9568 or Brian.Flaherty@fairfaxcounty.gov prior to 4-7-2014.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employee observed handling raw calamri followed by handling salad containers without washing hands in between tasks.
Correction: Employee washed hands, and dawned new gloves at time of inspection. Ensure employees are adequately washing hands as needed or any time after contamination to prevent potential of cross-contamination.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: Molluscan shellstock (mussels) tags are not being marked/labeled with last sold/served date and are not being retained for 90 days from that date.
Correction: Molluscan shellstock tags shall be marked with the last sold/served date and retained for 90 days for monitoring of potential food borne illnesses. Discussion with certified food manager at the time of inspection.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Raw chicken being stored directly above raw tilapia in BA 3DR Prep Cooler.
Correction: Raw Chicken relocated at the time of inspection. Ensure raw animals foods are being stored separated to prevent the potential of cross-contamination.
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03/24/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Please continue to not use the Beverage Air 3DR prep cooler until it is able to hold at 41F or below. Please fax the service report for the cooler no later than December 2, 2013. A follow-up will be conducted after December 2, 2013 if a service report has not been received via fax.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Beverage Air 3DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked shrimp------48F,
2) Raw fish-----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. DEPENDING ON LENGTH OF TIME IN COOLER SOME FOOD ITEMS WERE DISCARDED AND SOME WERE MOVED TO WALKIN FREEZER TO RAPIDLY CHILL AND THEN MOVED TO WALKIN COOLER UNTIL PREP COOLER IS REPAIRED. MANAGER CALLED SERVICE PERSON DURING INSPECTION.
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11/25/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
Water Heater: AO Smith BTR 120 110 which uses 120,000 BTU.
Dish machine: CMA L-1X16, observed with correct level of Chlorine
Observed facility clean and organized.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:--------observed rice scoop being stored in still room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink are leaking.
Correction: A plumbing system shall be maintained in good repair.
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05/06/2013 | Routine | |
- 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)
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands: after handling raw chicken, did not wash and change gloves before handling clean plates.
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.
- 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 beef over raw chicken in 3dr prep 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).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked corn (74F) on counter - discarded. cooked potato (3hr), cooked pasta (3hr), raw chicken (49F) in 2dr prep cooler. 2dr prep cooler is not holding temperature. They had placed these foods in there from walk-in cooler at 10AM - moved to freezer to further cool. 2dr prep cooler is emptied out and manager will not place any potentially hazarous foods in it until cooler is able to hold at or below 41F.
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: steaks and ceviche on menu board do not have consumer advisory - corrected during inspection. Steaks on menu do not have disclaimer and are not marked with asterisks - manager will hand correct.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- 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: 2dr Superior prep cooler
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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12/07/2012 | Routine | |
Restaurant representatives - add corrected or new information about Justa's Chicken, 4711 N Chambliss St, Alexandria, VA 22312 »