The purpose of this visit is to conduct a routine inspection . Employee Health policy in place. Sanitizer in the wiping cloth bucket observed within acceptable limit. Bar chemical glass washer sanitizer measured within acceptable limit on first run. Kitchen chemical sanitizing dishmachine measured within acceptable limit after adjustment and replacement of sanitizer, as the sanitizer bucket was almost empty. Observed proper handwashing.
EHS inquired about any specialized processes being conducted within this facility. Manager discussed with CFM that in the past, a heat sealer was used to seal left over cheeses and leftover non-tcs salad dressings. However, the process has stopped because the heat sealer is currently broken. Manager also informed EHS that the that the air is not removed from the heat sealed packages, but the packages are only heat sealed. Then, these items are held for up to four days. This process, using a heat sealer to seal a potentially hazardous (TCS) food, such as cheese,requires a HACCP Plan approval from the health department.
The CFM who was present at this inspection agreed to do the following with regard to the heat sealing of TCS cheeses in order to be exempt from requiring a HACCP plan approval:
1) Label all future heat sealed packages of TCS cheeses with the production time and date,
2) Hold at 41F or less during refrigerated storage,
3) Remove all items from its vacuum package within 48 hours after packaging.
Once the heat sealer is repaired and your resume use of this unit, follow the above steps to be exempt from needing to obtain a HACCP plan approval from the health department.
TO DO:
1. Within 10 business days, obtain the Northern Virginia photo ID Certified Food Manager Card and email a copy of the photo ID card to EHS on the email address found on the business card I provided to you today.
Thank you. If you have any questions, please contact the Fairfax County Health Department at 703-246-2444
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoops, spatulas stored in 75f water at a dipper well not turned on due to a plumbing leak.
Correction: Foodworker removed the utensils from the dipperwell water and replaced with clean utensils placed on a clean, dry surface to be changed every 4 hours. During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: The manager placed a full bucket of sanitizer at the machine as the sanitizer bucket was almost empty. After priming the line, the unit measured within acceptable limit of sanitizer. No utensils were being washed, rinsed and sanitized at the time of today's visit.
- 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: 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.
- Plumbing / Maintained in Good Repair
Observation: Tubing for the dipperwell water is leaking.
Correction: Repair/replace the dipperwell tubing.
- Physical Facilities Good Repair
Observation: observed holes in wall near dishmachine and handsink wall.
Correction: Patch/seal the holes in the wall.
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03/24/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized.
No violation noted during this evaluation. | 10/07/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Employee health policy in place. Temperatures observed at an acceptable level. Sanitizer in the dishmachine and in the wiping cloth bucket observed at an acceptable level. The chef was aware of minimum cook temperatures of meats. Thank you for your time today. If you have any questions, please feel free to call the health department at 703-246-2444.
No violation noted during this evaluation. | 04/24/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist discussed air drying procedures.
No violation noted during this evaluation. | 10/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Manager will fax invoice of repair, service and or replacement for the 6 drawer unit in the sauteed station and 3 drawer batter station unit by July 7, 2014.
- 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 calibrated food temperature measuring device: raw chicken, raw shrimp, cooked chicken inside of 2drawer unit in sauteed station, cooked ribs and raw ground beef inside of Traulsen 1/1 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. All foods were relocated to ice baths to hold at proper temperature.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 6 drawer sauteed station holding at 55 degrees and 3 drawer batter station holding at 45 degrees
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.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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06/20/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Manager will follow-up with EHS about dishmachine sanitizers. If dishmachines are not sanitizing properly all eqiupment should be wash, rinsed and sanitized in the three compartment sink
If repairs are needed manager will fax over a copy of the invoices to the health department by November 5, 2013.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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 dishmachine in the kitchen and bar area 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.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink on the cookline is being used as a dumping station.
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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10/25/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Manager will fax a copy of receipt for repair on unit that is not holding proper temperature and dishmachine that is not sanitizing by April 22, 2013.
Dishmachine will not be used until it is sanitizing properly.
Water heater: AO Smith HW-670 660,000 BTU
Dishmachine: Jackson ES4400 Chlorine Sanitizer
- 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: cooked chicken, sliced tomatoes, boiled eggs and shredded cheese inside of six drawer unit on cookline
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 food was relocated to a ice bath.
- 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: 3drawer unit located by grill
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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 dishmachine 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.
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04/10/2013 | Routine | |
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