Southern Fresca, 6184 Arlington Blvd, Falls Church, VA - Restaurant inspection findings and violations

September 14, 2009 (Follow-up)

Violations:

• 3-403.11(A) - Critical The following food item(s) was not reheated in steam table for hot holding to a sufficient temperature and/or time: boiled eggs and ribs found at 90F each
  Potentially hazardous foods that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165F for 15 seconds. In process of correction on stove top
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: tamales
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 5-402.11(A) - Critical Repeat A direct connection exists between the grease interceptor of the sanitizing basin of the 3-compartment sink and the sewer line.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of degreaser not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. In process of correction
• 7-201.11(A) - Critical Repeat Observed windex not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items etc. In process of correction

Comments:
The purpose of today's follow up inspection was to observe status of corrective actions required for critical violations cited in report issued on 8/12.
The following critical violations have been corrected:
3-302.11(A)(4) - Food Protection from Contamination / Package, Cover, Wrap
3-501.16(A)(1) - Hot Holding of Potentially Hazardous Food at 135°F or above
4-601.11(A) - Equipment / Food-Contact / Visibly Clean
4-602.11(C) - Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours
43.1-3-3(a) - Certified Food Manager/Presence Required
Thank you for your efforts.

August 12, 2009 (Critical Procedures)

Violations:

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: cake resting directly on cooler shelf.
  Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: eggs and ribs at 120F each
  Reheat product to 165F then maintain at 135F or above to prevent potential bacterial growth
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: ribs, beans, steak medallions,
  ANY refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; in process of correction
• 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: can opener blade
  Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• 4-602.11(C) - Corrected During Inspection Critical In use utensils not all sanitized at four hour intervals
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours; see also handout
• 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.
• 5-402.11(A) - Critical A direct connection exists between the drain line of the sanitizing basin of the 3-compartment sink and the grease interceptor
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. Diagram to be sent to manager via regular mail outlining properly fitted drain pipe
• 7-102.11 - Critical Repeat Working containers of degreaser not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-201.11(A) - Corrected During Inspection Critical Repeat Observed windex shelved over steel soup pots.
  All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: from file, A.O. Smith BTR 154 110; 154,000BTU;
Dishwasher: NA
Hood System: contractor serviced
Grease Trap:
Consumer Advisory: N/A
Pest Control: to be contractor serviced
NOTE - cooling handout provided to ensure adequate monitoring by manger and staff for several soups varieties that are prepared daily.

April 20, 2009 (Follow-up)

Violation: 3-501.19(A) - Critical Repeat Observed hot dog and cheese pastry at room temperature on counter.
All potentially hazardous foods hold at room temperature must be labelled with an expiration time not to exceed four hours from preparation time.

April 03, 2009 (Routine)

Violations:

• 2-103.11(B) - Corrected During Inspection Unauthorized personnel, such as children or customers, were observed present in the food preparation areas.
  Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment.
• 2-103.11(D) - Staff were not observed washing hands at any point; in addition, primary handsink was not functioning
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored oven dough mixer
  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, and equipment
• 2-402.11(A) - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats,or hair nets or beard nets to effectively keep their hair from contacting exposed food, and clean equipment
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was believed to have handled cake using their bare hands
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, or disposable gloves to handle all ready-to-eat foods.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: chicken stored over cut lettuce and bagged cabbage in cooler; wrapped ribs in freezer stored over wrapped tortillas
  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. Correct by close of business
• 3-302.12 - Corrected During Inspection Unlabeled food containers including sauces in self serve area
  ALL food and ingredients removed from their original container and stored in other food containers shall be labeled properly using the common name of the food.
• 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-304.15(A) - Corrected During Inspection Single-use glove saved for reuse by food employees.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled
• 3-305.11(A)(3) - Corrected During Inspection Repeat Sugar, cabbage etc. stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: ribs, cubed steak, soup and black beans
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 3-501.19(A) - Critical The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): hot dog filled pastry, pizza pastry
  If time only is used as a public health control for a working supply of potentially hazardous foods written procedures shall be prepared in advance; prepare a daily label indicating preparation and discard times for each batch of meat and cheese pastry. Holding time as indicated during inspection is 4 hours only, after which time remaining foods are to be discarded
• 5-202.12(A) - Repeat Water from the handwashing sink was turned off
  A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 5-205.15(B) - Critical Faucet in one compartment sink was removed due to faulty threading
  A plumbing system shall be maintained in good repair.
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 7-102.11 - Critical Working containers of yellow cleaning solution was not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent dangerous misuse
• 7-201.11(A) - Corrected During Inspection Critical Observed windex stored over food contact equipment
  All poisonous and toxic materials shall be stored to prevent contamination of food, and equipment

Comments:
The purpose of this visit was to conduct a routine inspection.DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time. See also cooling handout as guideline for soup cooling
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Hot Water Heater: from file, A.O. Smith BTR 154 110; 154,000BTU;
Dishwasher: NA
Hood System: contractor serviced
Grease Trap:
Consumer Advisory: N/A
Pest Control: to be contractor serviced

December 08, 2008 (Critical Procedures)

Violations:

• 2-103.11(E) - Food employees are not inspecting the food upon receipt to verify proper temperature [thermometers were still in original packages]
  The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less
• 2-103.11(L) - There is no active monitoring of soups after initial cooking; they are retained on shelving unit for reheating [actual temperature at 150F]
  The Person in Charge or certified food manager shall monitor foods to ensure they do not enter danger zone 41-135F
• 2-401.11(A) - Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:fish stored over beans and steak stored over tortilla and cole slaw
  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.
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device - boiled egg at approximately 110 F
  Potentially hazardous foods shall be hot held at a temperature of 135F or above
• 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: beans and pulled chicken
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-903.11(C) - Take out containers were not stored in original packaging and were unprotected
  In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 5-202.12(A) - Corrected During Inspection Water from the handwashing sink was turned off
  A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
• 6-501.18 - Observed that handwashing sink was not being maintained.
  Maintain handwashing sinks in sanitary and operable condition.

Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. However, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: from file, A.O. Smith BTR 154 110; 154000BTU;
Dishwasher: NA
Hood System: contractor serviced
Grease Trap:
Consumer Advisory: N/A
Pest Control: to be contractor serviced