- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: CFM arrived approximately 10 minutes after 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.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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03/04/2016 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. EHS provided information on the prevention of cross contamination of potentially hazardous foods when in storage. EHS discussed with the manager to ensure that a certified food manager is on duty during all operating hours for future inspections to avoid this violation as a repeat violation. Thank you. Sanitizer observed at acceptable level in the chemical sanitizing dishmachine. Manager reports that she does not serve raw shell stock and purchases fully cooked shellstock.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready to eat foods as follows: Observed raw shell eggs holding over Green peppers in the artic air refrigerator, raw shell eggs over sauces in Artic air refrigerator, raw eggs over lettuce and butter in the Artic air refrigerator.
Correction: Food worker rearranged the eggs and the ready to eat foods to prevent cross contamination. Prevent cross contamination sheet provided. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: Certified food manager arrived approximately 15 minutes after 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Papertowels placed at handsink during inspeciton. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/30/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspeciton. Employee health policy in place. Sanitizer in dishmachine measured at an acceptable level. Please remember to write the date on the back of the mussel or clam shellstock tag based upon the date of last sold or served and then store the shellstock tags for 90 days from the date written on the back, as discussed during today's visit. EHS provided manager with information concerning having an Active Managerial Control system in place. I have provided you with my business card to contact me if you have any questions. Due to a computer/printer malfunction the EHS added time to the inspection as she had to retype the report when Healthspace shut down.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label of the mussels or clam shellstock tags.
Correction: After EHS provided training on the handling of shellstock tags, the manager agreed to write the date on the back of the shellstock tag and store for 90 days from that date written. The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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: porportioned packages of white american and yellow american cheese, colby jack cheese in the artic air refrigerator.
Correction: Manager properly date the above cheeses. 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.
- 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: individually porportioned cooked noodle packages stored in the artic air reach in refrigerator.
Correction: Manager properly date marked the cooked noodles. 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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Both Toilet room doors are not provided with a self-closing doors.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Physical Facilities Good Repair
Observation: Observed cracked floor tiles and holes in walls in kitchen and near bathrooms.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/07/2015 | Routine | |
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets on all refrigeration units
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
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11/20/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed cooling methods, cooling temperatures, reheating methods, calibrating thermometers, thawing methods and documentation of cooking and refrigeration temperatures.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between two refrigeration units
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Knives were wash, rinsed and sanitized at time of inspection.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks were measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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04/15/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
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.
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gasket of the Delfield 2-door reach-in prep refrigerator is torn.
Correction: Replace the gaskets. NOTE: CFM stated that gaskets are on order.
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01/08/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
Additional Requirement:
A Certified Food Manager with a valid photo ID must be present during all hours of operation. The facility cannot be permitted without the employment of a CFM. Obtain a CFM card before re-inspection.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: Observed shooters sampler, smoke salmon toaster and the burger on the menu in need of asterisks directing customers to the consumer advisory statement.
Correction: Place asterisks next to these menu items.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The back of the bar is constructed of an absorbent wood and is therefore not cleanable.
Correction: Paint the back of hte bar so that it is washable.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: There is not thermometer in the facility for use for measuring food temperatures.
Correction: Obtain a food thermometer.
- Equipment / Good Repair / Operation
Observation: The Delfield 2-door reach-in prep refrigerator has an ambient air temperature of 61F.
Correction: Adjust the unit so that it has an ambient air temperature of 41F or below.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gasket of the Delfield 2-door reach-in prep refrigerator is torn.
Correction: Replace the gaskets.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: Observed a non-commercial toaster oven in the kitchen.
Correction: Equipment for use in a restaurant needs to be commercial. Remove the non-commercial toaster oven.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: The women's restroom needs a covered trashcan.
Correction: Provide a covered trash can in the women's restroom.
- Physical Facilities Good Repair
Observation: Observed the wall peeling by the mop sink/3-door freezer.
Correction: Fix the wall so that it is cleanable.
- Physical Facilities Good Repair
Observation: Observed the pump on the floor at the bar in need of caulking to prevent pest attraction.
Correction: Seal around the floor pump at the bar.
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12/20/2013 | Pre-Opening | |
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