The purpose of today's visit was to conduct a routine assessment. The following violations have been observed for the second time:
1. Improper cold holding
2. Equipment/Good Repair/Operation
Please send the following to the Health Department within 14 days:
1. Copy of service invoice for Delfield 3 dr prep cooler.
The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Use temperature logs to monitor equipment and food temperatures
2. In the event that coolers are unable to maintain 41F or below, train all food service staff to discontinue use of unit until repairs have been made
3. Do not use Delfield 3dr prep cooler to store potentially hazardous foods (meat, cheeses, tomato sauce, cut tomatoes, cooked veggies) until service has been received.
- 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: DELFIELD 3 DR PREP COOLER- MARINARA SAUCE, MOZZARELLA CHEESE, CHEESE STEAK (46F, 43F, 48F).
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. ALL ITEMS LABLED WITH A DISCARD TIME OF 3:00PM.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: DELFIELD 3 DR PREP COOLER (51F).
Correction: PLEASE REPAIR/SERVICE UNIT WITHIN 14 DAYS. DO NOT USE UNIT TO STORE MEAT, CHEESES, MARINARA SAUCE, CUT TOMATO, OR COOKED/CANNED VEGGIES. 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.
- Physical Facilities Good Repair
Observation: Observed that the FLOOR TILE NEAR WALK-IN COOLER is not maintained in good repair.
Correction: PLEASE REPLACE/REPAIR BROKEN FLOOR TILE WITHIN 30 DAYS. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/04/2016 | Routine | |
The purpose of today's visit was to respond to a complaint received on 9/23/15 in which the employee stated feeling ill after consuming portions of both a chicken cheesteak and a philly cheesteak. A risk factor inspection was conducted in conjunction with this complaint inspection. Please see associated risk factor inspection for all food and equipment temperatures. Complaint is not confirmed.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED EMPLOYEE RINSING HANDS IN EMPTY PREP SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EXPLAINED PUBLIC HEALTH RATIONALE THAT SUPPORTS SOLE USE OF HAND SINK FOR HANDWASHING. EMPLOYEE STOPPED WASHING HANDS IN PREP SINK AND RESUMED WASHING HANDS IN HAND SINK.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: IN SOUTHEAST WALK-IN COOLER- SLICED HAM, SLICED AMERICAN CHEESE, SLICED TURKEY.
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. ALL ITEMS WERE DATE MARKED WITH A DISCARD DATE OF 9/27/15.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located NEAR THE DELFIELD 3 DR PREP COOLER is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. PREP TABLE AND SINGLE SERVICE ITEMS WERE REMOVED FROM IN FRONT OF HAND SINK.
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09/23/2015 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment in conjunction to complaint investigation. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Create and monitor temperature logs for food and equipment
2. Train ALL employees on how to make chlorine based sanitizing solution
3. Train all newly hired employees how and where to wash hands
No violation noted during this evaluation. | 09/23/2015 | Risk Factor | |
The purpose of today's visit was to conduct a risk-factor assessment. During your inspection the following was observed:
1. Improper air gap on 3-vat sink.
Please provide photo of corrected air gap to Health Department within 7 days. Copies can be sent via fax or e-mail. Active Managerial Control (AMC) l was discussed. Proper use of company provided temperature logs was emphasized as a way to incorporate AMC in your facility.
No violation noted during this evaluation. | 07/03/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up assessment. Please resume full use of Walk-in cooler and Delfield 3dr prep top. Advised person in charge to use temperature log to ensure proper cold holding of items in both units. Explained food safety implications of improperly cold holding items. Storing potentially hazardous foods at 41F or below limits the growth of bacteria on food.
No violation noted during this evaluation. | 01/28/2015 | Follow-up | |
The purpose of this visit was to conduct a routine assessment. EHS informed PIC to refrain from storing Potentially Hazardous Foods (PHFs) in both Walk-in cooler and Delfield 3dr cooler until properly serviced. A follow-up visit will be conducted within 24-48 hours to verify inability of Walk-in cooler to maintain an ambient air temperature of 41F or below. Please provide EHS with copy of service invoices for both coolers within 5 days (2/1/15). It was a pleasure serving you and your facility today. I look forward to your next assessment.
- 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: WALK-IN COOLER: CHICKEN WINGS (44F), TZATZIKI SAUCE (43F), SPAGHETTI NOODLES (44F), YOGURT (43F), MOZZARELLA CHEESE (44F), GARLIC IN OIL (44F). DELFIELD 3DR COOLER-- PIZZA SAUCE (58F), ON PREP TABLE-- GARLIC IN OIL (72F).
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. ALL ITEMS WERE DISCARDED BY PERSON IN CHARGE. ALL PHF WERE REMOVED FROM WALK-IN COOLER AND DELFIELD 3 DR COOLER UNTIL SERVICING TO ACHEIVE AMBIENT AIR TEMP. OF 41F OR BELOW.
- 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: WALK-IN COOLER, DELFIELD 3 DR 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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01/26/2015 | Routine | |
The purpose of today's visit was to respond to a complaint received on 1/23/15 by EHS. Complaintant stated that she consumed chicken wings and chicken souvlaki sandwich and after a couple of hours experienced vomiting and diarrhea. PIC stated that facility does not serve soulvaki chicken sandwich. This was confirmed by EHS through menu review. EHS discussed employee health policy, handwashing procedure, and when to wash/rinse/sanitize with PIC. A routine inspection was conducted in conjunction with complaint investigation in which improper cold holding was noted for ingredients that comprise chicken wings and other chicken sandwiches. All improperly cold held items were discarded. Service requested for Walk-in cooler and Continental 3 Dr cooler by EHS within 5 business days. This complaint was not confirmed.
No violation noted during this evaluation. | 01/26/2015 | Complaint | |
- 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. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.**MANAGER WILL FAX OR EMAIL A COPY OF HIS CERTIFIED FOOD MANAGER CARD TO THE HEALTH DEPARTMENT WITHIN 10 BUSINESS DAYS.
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06/06/2014 | Risk Factor | |
| No violation noted during this evaluation. | 03/18/2014 | Complaint | |
- 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:--OBSERVED COOKED SPAGHETTI NOODLES AND GRILLED CHICKEN BREATS INSIDE WALK-IN COOLER WITHOUT DATE MARKING.
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.--EHS PROVIDED TRAINING ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
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12/04/2013 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:--OBSERVED OPEN COOKED CHICKEN, DELI MEATS, AND SLICED STEAK IN WALK-IN WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.--EHS PROVIDED TRAINING TO CFM ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located IN BACK is blocked, preventing access by employees for easy handwashing.--OBSERVED TRASH CAN AS WELL AS HANGING CLEANER BOTTLES INFONT OF HANDSINK.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. --CFM REMOVED ITEMS MAKING SINK ACCESSIBLE.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.--DID NOT OBSERVE PAPER TOWELS AT THE HANDSINK IN BACK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.--CFM PROVIDED PAPER TOWELS
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06/14/2013 | Risk Factor | |
Make the modifications to the plumbing at the 3 vat sink as discussed. Please email a picture of the changes to the Health Department within 48 hours.
There is a thermometer inside the walkin refrigerator which is accurately measuring the ambient air temperature. Block out the gauge face on the front of the walkin refrigerator as the gauge is registering incorrectly and may not be used to judge the internal temperature of the walkin refrigerator.
The Health Department has been notified that settlement on a change of ownership will occur on May 21, 2013. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in May 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: A.O. Smith BT 80 230
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: There is an air break on the sanitize sink drain line. There should be an air gap on the drain line.
Correction: Modify(cut) the drain line from the sanitize sink to provide an air gap of approximately 3" from the top of the floor drain to the cut angle of the drain line from the sanitize sink.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: The wash and rinse sinks have direct connections to the sewer line.
Correction: Provide air breaks on both drain lines from the wash and the rinse sinks leading to the grease trap.
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05/20/2013 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The temperature gauge on the walkin refrigerator registered 7 degrees less than the measured temperature.
Correction: Provide a working thermometer in the walkin refrigerator. There must be a way to accurately monitor the ambient air temperature in the walkin refrigerator.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (corrected on site)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Amana microwave oven.
Correction: Remove the microwave oven. Food equipment msut be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF or ETL.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The wash sink has a direct connection to the grease trap. The rinse sink drains to the floor drain rather than the grease trap.
Correction: Re-install the plumbing of the wash and rinse sinks. There must be an air break on the drain line coming from the sinks. BOTH the wash and the rinse sinks must drain to the grease trap. Do not make any changes to the sanitize sink plumbing.
- Outer Openings, Protected / Screen Requirements
Observation: The screen door does not seal tightly in the door frame when closed. There is a large gap at the top of the door.
Correction: The screen door must seal tightly when closed. Modify the door or remove the door entirely.
- Physical Facilities Good Repair
Observation: The caulk along the back of the restroom handsink is damaged. The handsink is not secured tightly to the wall.
Correction: Secure the sink to the wall and re-caulk along the back of the restroom handsink.
- Cleaning Frequency for Physical Facilities
Observation: The fan guards in the walkin refrigerator are in need of cleaning.
Correction: Clean the fan guards.
- Ventilation Systems, Shall Be Clean
Observation: The hood exhaust system above the pizza oven has not been professionally cleaned within the last six months.
Correction: The hood system above the pizza oven must be cleaned within the next seven (7) days. Fax or email a copy of the service invoice to the Health Department within ten (10) days.
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05/02/2013 | Pre-Opening | |
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