The purpose of this visit was to conduct a risk-factor assessment.
- Please follow the date marking guidelines that was provided during inspection.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Observed the fried tofu and garnishing (RTE) containers were stacked on top of each other with no covers.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. THE MANAGER ON DUTY REMOVED THE FOOD CONTAINERS. DISCUSSED WITH THE MANAGER.
- 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: Curry Sauce in Everest 2-Slide Dr., Soy Protein containers in walk-in.
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. PROVIDED A COPY OF DATE MARKING GUIDELINE TO THE MANAGER. THE MANAGER DATE MARKED THE FOOD ITEMS.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: 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): Sundried Tomato Sauce on the line (cooked), Soaked Chick peas, Soaked Rice Noodles on the line.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. THE MANAGER ON DUTY PLACED CHICK PEAS IN ICE WATER TO COMPLY WITH SAFETY. NOODLES AND SUNDRIED TOMATO SAUCE WAS PLACED IN WALK-IN REFRIGERATOR.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the kitchen being used for food item (Broccoli) to cool.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. FOOD ITEM WAS REMOVED FROM HAND SINK. DISCUSSED WITH THE MANAGER ON DUTY.
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03/14/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provided a copy of date marking instruction to the PIC.
- Provide a copy of service receipt for walk-in refrigerator with in 7 days.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Food containers were stored above each other without any means of protection/coverage.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Food items were discarded. Discussed with PIC.
- Critical: Food Protection from Contamination / Separation Unwashed Fruits & Vegetables from RTE Foods (corrected on site)
Observation: Unwashed fruits and vegetables found stored above ready-to-eat food in the walk-in refrigerator. Unwashed vegetables stored above the ready to eat soy proteins.
Correction: Unwashed fruits and vegetables shall be stored separately from ready-to-eat foods such as cooked foods and washed produce. Discussed with the PIC and re-arranged the food items.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Soy Protien, Fried Tofu, Imitation Chicken, Deep Fired Soy Protein (48, 48, 45, 48) in the walk-in refrigerator.
Tomato paste (house made) (62F) on top of prep table.
Soy Milk (62F) in the Everest Upright 2-Sliding DR.
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. Food items were discarded. Discussed with the PIC.
- 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: Soy Proteins in Walk-in refrigerator, Fried soy protein, Curry base sauce in True 1-D UR (Hallway)
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. FOOD ITEMS WERE DATE MARKED. Discussed with the PIC.Provided a datemarking instruction handout to the PIC.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: 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): Mushrooms, Chick peas, Cooked corn on the line by the prep refrigerator.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Provided instruction to the PIC. Discussed the procedure. The PIC wrote the discard time for the food items.
- 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 refrigerator (50F).
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. Removed all the potentially hazardous food (PHF) items from the unit. Do not store any PHF until the unit is repaired. Provide a copy of service receipt to the Health Department within 7 days.
- Equip / Food-Contact / Cook Equip / Free of Deposits (corrected on site)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Microwave
Correction: The PIC cleaned the microwave.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen being used to wash vegetables.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Discussed with the PIC.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The handwashing sink faucet needs re-caulking.
Correction: Recaulk the facuet.
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09/14/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before donning a fresh set of gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. The employee was directed to wash hands. Discussed with the person-in-charge (PIC) to train employees on handwashing. Also advised the PIC to visit www.fairfaxcounty.gov/HD/Food to watch the video about proper handwashing.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Fried tofu
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Food item was discarded. Discussed with the person-in-charge to train employees to use utensils and tongs for ready to eat food items.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Cooked soy products in the walk-in coolers were not covered. Containers were stored directly above the food items with no barrier between food and container. Washed and ready to eat broccoli container was not covered and a food container was stored directly above the broccoli.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Food items were discarded. Discussed with the Person-in-charge about covering the food items and preventing from contaminations.
- Critical: Food Protection from Contamination / Separation Unwashed Fruits & Vegetables from RTE Foods (corrected on site)
Observation: Unwashed fruits and vegetables found stored with ready-to-eat food in the walk-in cooler. Washed and ready to eat vegetables (Broccoli, cut carrots, etc) were stored on the bottom of boxes of unwashed vegetables.
Correction: Unwashed fruits and vegetables shall be stored separately from ready-to-eat foods such as cooked foods and washed produce. Food items were relocated in a way to prevent contamination.
- 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: Fried Tofu (46F), Cooked Soy (67F) in the 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. Food items were discarded.
- 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: All the containers of Cooked Soy Protein, Cooked lo-mein packages in the walk-in cooler and prep coolers were date marked to indicate the prepared/discard dates.
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. Food items were date marked. Discussed with the PIC about date marking process. Date marking guidelines were provided to the PIC.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned after any possible contamination. The knives were stored in a container filled with water at the Superior 2-dr. A soiled kinfe was obbserved at the prep table.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. The knives were washed, rinsed, and sanitized. Advised the PIC to use a dry container to store knives after cleaning.
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03/31/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Dishmachine turned thermolabel black. Provided CFM and datemarking fact sheets to PIC. NOTE: PLEASE REMEMBER TO PROVIDE 1) COPY OF CFM PHOTO ID, 2) SERVICE INVOICE FOR 3 VAT SINK FAUCET HANDLE 3)SERVICE INVOICE FOR 1 DR UC COOLER TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: No handwashing sink observed during inspection
Correction: handwashing sink was blocked.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: 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. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. NOTE: Discussed with PIC.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: breaded and unbreaded soy based foods.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE: All foods were covered during the inspection.
- 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: Tofu based food/breaded tofu in Superior 2 dr prep cooler: 54/51 degrees F
Correction: Tofu based food/ breaded tofu based food on counter next to prep table: 57/53 degrees F
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: charbroiler/range and cookline hood (Excessive oil accumulating around grease extractors and documentation on hood states hood several months past due for service.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. NOTE: Please provide copy of CFM photo ID to Health Dept. within 10 days.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used to store pan of cooked brocolli. Food debris observed in strainer..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Discussed with PIC.
- Plumbing / Maintained in Good Repair
Observation: Hot water faucet handle broken on 3 vat sink.
Correction: Replace broken faucet handle on 3 vat sink. NOTE: Provide copy of service invoice for repair to Health Department within 10 days.
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09/26/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Dishmachine turned thermolabel black. Chlorine sanitizer concentration in wiping cloth bucket: 150 ppm.
No violation noted during this evaluation. | 04/01/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Dishmachine turned thermolabel black. NOTE: SCHEDULE COOKLINE HOOD CLEANING AS SOON AS POSSIBLE.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: various soy protein foods and cooked pasta, not in cooling phase, in walk-in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. NOTE: PIC had wiping cloths relocated to a container of chlorine sanatizer at the required concentration.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: lo mein noodles cooling at room temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Chick peas in tray at cookline/sliced tomatoes in Superior 2 dr prep cooler: 49/50 degrees F.
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. NOTE: PIC had chick peas placed in ice bath and sliced tomatoes relocated to another cooler.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Champion charbroiler and range.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the exhaust hood at the cookline is in need of cleaning. Observed grease extractors were in satisfactory condition, and appeared to be cleaned on a regular basis. However, grease observed accumulating around the extractors demonstrating that hood cleaning is needed. NOTE: Documentation sticker on hood states hood cleaning was due 6/12/13
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food and to promote fire safety.
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11/25/2013 | Routine | |
Provided training in Employee Health Policy requirements to all six employees present. After the training, all employees agreed that they understood the information in the employee illness reporting agreement, then signed the agreement. Covered information on pages 4&5 with the PIC, concentrating on the practical use of the flow chart on page 5. The PIC then signed each agreement. Provided 2 extra copies of the agreement. PIC will train two remaining employees in EHP requirements, have then sign the employee illness reporting agreement, then add them to the EHP folder.
No violation noted during this evaluation. | 11/12/2013 | Training | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer solution concentration in dishmachine: 250 ppm.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Failure to comply may result in further enforcement action.
The following good retail practices: thermometers must be provided in all coolers and freezers. NOTE: PLEASE REMEMBER TO PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WTHTIN 14 DAYS. AS REQUIRED ABOVE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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.
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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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06/21/2013 | Risk Factor | |
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