The purpose of today's visit was to conduct a routine inspection.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: drain board on dish machine is not attached to the wall and needs recaulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. REATTACH DRAINBOARD TO WALL & RECAULK
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving units.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Can of ant & roach spray was observed in storage area.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. CAN WAS DISCARDED.
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04/04/2016 | Routine | |
The purpose of this visit is to conduct a routine inspection.
- Physical Facilities Good Repair
Observation: Observed that the
1. wall by the dish machine has a hole
2. floor tiles by the three compartment sink and the fry station is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/05/2015 | Routine | |
This was a routine inspection. Cold holding of items along the top of the pizza make table was an issue one year ago. Steps must be taken to manage the food temperatures at the make table. Take active steps to keep the food at temperatures below 41F. Have the make table serviced and the thermostat adjusted. During rush hours, the make table lids are left open. At the end of a rush, take a food temperature of various meat items along the make top. Anything above 41F, move to the walkin and replace with a new, colder food item. There must be active managerial control in place to maintain proper cold holding temperatures.
- 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: all meats except italian sausage was above 41F - pepperoni, ham, chicken, sausage, bacon - at the pizza prep top.
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 moved to the freezer for rapid cooling. New items were placed from the walkin refrigerator onto the prep top.
- 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: pizza make table - 43F
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.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The temperature gauge on the dishwasher is not working. Water temperature was measured at 130F
Correction: gauge measured less than 100F.
- Certified Food Manager/Certificate Process (repeated violation)
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.
- Light Bulbs / Locations where Shielding is Required (corrected on site)
Observation: Light bulb in walkin freezer is not covered by a protective shielding. Bulb is not working. There is adequate lighting without it.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Manager removed bulb form fixture.
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09/12/2014 | Routine | |
The person in charge must have a certified food manager picture ID in Fairfax County. All employees who are CFMs must have the picture ID. Fax a copy of the IDs to the health department within 14 days.
The food across the top of the pizza prep unit were out of temperature, yet the box of the unit was measured at 40F. The person in charge must monitor the prep unit to see that the covers are not left up for an extended period of time. It was noted during this inspection that a pan was missing from across the top. Cold air escapes when pans are not in place. It is recommended to rotate the food from the prep top after the lunch rush to always keep fresh, cold items at that station.
The next inspection will be in approximately six months.
- 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: FAX SIGNED EMPLOYEE AGREEMENT FORMS TO THE HEALTH DEPARTMENT WITHIN 14 DAYS. 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: 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: all items across the top of the pizza prep station.
Correction: All potentially hazardous foods were removed from the prep top and placed in the walkin refrigerator. New items were put out. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: Within ten business days, fax or email a copy of the CFM card. Information was given to the person in charge regarding the CFM card.
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10/10/2013 | Risk Factor | |
This was a routine inspection. The next inspection will be in approximately six months.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed that a general cleaning of outside surfaces of equipment was required - dishwasher, top surface of pizza prep unit.
Correction: Clean equipment surfaces regularly.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: There were not paper towels at the front handsink
Correction: Provide paper towels at all handsinks.
- Cleaning Frequency for Physical Facilities
Observation: Observed that floors and walls needed cleaning.
Correction: Clean the facilities regularly. Pay particular attention to the walls above the 3 vat sink and in the dishwash area in general.
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03/22/2013 | Routine | |
| No violation noted during this evaluation. | 03/22/2013 | Routine | |
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