The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please fax/email a copy of the updated CFM card by March 23, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.
*Note: Time on report reflects inspection time only.
- 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: Walk-in cooler -- meatballs (49'F), pork (47'F), sliced tomatoes (45'F).
Correction: MANAGER NOTED THAT THEY WERE HAVING A PROBLEM WITH COOLER. COOLER WAS SERVICED IN THE MORNING. FOOD ITEMS WERE DISCARDED. 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.
- 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 updated CFM card issued by ORS Interactive, Inc.
Correction: MANAGER WILL FAX/EMAIL AN UPDATED CFM CARD ISSUED BY ORS. 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/16/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please ensure to clean ice machine to prevent accumulation of mold.
Please ensure proper cooling methods.
Please fax/email a copy of the updated employee health policy by October 30, 2015.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- 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. Information regarding the Employee Health Policy was given.
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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Observed dented cans in dry storage room.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. DENTED CANS WERE SEPARATED TO DENTED CAN SECTION.
- 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: steak (43'F) and baked potatoes (51'F) in walk-in cooler.
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. ITEMS WERE DISCARDED.
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10/15/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Monitor cooling processes to ensure proper portioning to start the cooling process. Potential hazardous foods shall be cooled to 70 degrees or below within 2 hours and to below 41 degrees within a total of 6 hours.
* Please notify the Fairfax County Health Department once the plumbing on the hand-sink is repaired and maintained in proper working condition.
- 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: Meat Sauce Spaghetti cooling for greater than 12 hours in the Bally Walk-in Cooler observed at 47°F.
Correction: Certified food manager discarded at time of inspection. 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.
- Plumbing / Maintained in Good Repair
Observation: Hand-sink next to cold-holding units not in operation at time of inspection due to plumbing leak underneath drainage.
Correction: Hand-sink shall be maintained in good repair to ensure adequate hand-washing procedures to prevent potential for direct cross-contamination. A plumbing system shall be maintained in good repair.
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04/01/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near the dishmachine being used to hold a sanitizer bucket and a box of single service gloves.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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09/27/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Observed excellent date marking and dishwashing procedures.
MAINTENANCE:
*Water Heater: No change
*Dish Machine: Hobart AM-14, high heat sanitizer, Sanitize basin and wiping cloth buckets observed with correct levels of Quat
Observed facility clean and organized. All equipment temperature logs are acceptable.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: ----raw shrimp thawing in still cold water
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) und.er refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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04/10/2013 | Routine | |
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