Le Matin De Paris, 13955 Metrotech Dr, A-1, Chantilly, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 10, 2009 | Routine | 5 | 6 | Details / Comments |
|
April 10, 2009 | Routine | 3 | 4 | Details / Comments |
September 10, 2009 (Routine)
Violations:
- 2-103.11(M) - Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissible through food, such as E. coli, Salmonella Typhi, Shigella, Hepatitis A, and Norovirus. - 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. - 3-301.11(C) - Corrected During Inspection Critical Cup with no handle observed in sugar leading to unnecessary bare hand contact.
Provide an approved utensil for dispensing food ingredients. - 4-601.11(A) - Critical Observed shelving that is soiled.
Clean shelving to prevent soiling foods or food contact items. - 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed milk in pitcher at 45 F with no source of cooling
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. - 7-201.11(B) - Corrected During Inspection Critical Observed floor cleaner stored above ice machine. Detergent observed stored with foods on shelf.
Store chemical items away from and below foods or equipment which could be contaminated by spills or leaks. - 3-302.12 - Corrected During Inspection Unlabeled food containers with the following food items that are not easily identified by appearance:
ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. - 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor. Observed dough containers stored on and placed on floor and then placed on food preparatiion tables. Items are stored on milk crates at fryer.
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. - 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: Observed spoon in standing water,
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 135F and the container is cleaned frequently. - 4-101.11(B) - Observed bamboo strainer which is not easily cleanable.
Replace with a more suitable item - 4-602.13 - Observed surfaces of non contact items like doors and shelves are soiled. Bottom of refrigerator has accumulated food particles.
Clean these items frequently to prevent accumulation of food or soil.
Manager has National exam results but has not obtained a Northern Virginia Food Manager certification from ORS Enterprise at 6316 Castle Place, Falls Church, VA Obtain the card within 10 days and send a fax copy to the health department at 703-385-9568.
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: Boiler for store
Please be advised that recent changes to Chapter 43 of the Fairfax County Code allow for assessment of fees for additional enforcement inspections or reinstatement of suspended permit, resulting from necessary enforcement actions. To avoid such assessments avoid the repeat of or failure to correct critical violations requiring a follow-up visit. Also, avoid situations which may result in closure of the establishment and suspension of the operating permit
April 10, 2009 (Routine)
Violations:
- 3-302.11(A)(4) - Corrected During Inspection Critical Observed uncovered ingredients in the kitchen.
Cover ingredients that are not in active preparation. - 3-306.11 - Corrected During Inspection Observed items on sale with insufficent protection by sneeze guard, Samples offered on a basket without cover.
Provide adequate protection of of foods offered for sale or for sampling. - 3-501.16(A)(1) - Corrected During Inspection Critical Observed potato puffs and hot dogs displayed for sale without temperature or time control.
Use time as a public health control for these items. - 4-903.11(B) - Corrected During Inspection Observed unprotected coffee filters.
Keep coffee filters protected. - 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
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. - 6-301.12(A) - Corrected During Inspection Repeat Observed that paper towels were not provided at each handwashing sink.
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. - 6-305.11(B) - Observed personal items stored on food related items.
Store personal items in location provided for that use.
This is a ROUTINE inspection at the above named establishment. Time as a public Health Control agreement signed for potato puffs and hot dogs.
All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
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