El Majestic Restaurant, 2922 Annandale Road, Falls Church, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
July 24, 2009 | Routine | 2 | 2 | Details / Comments |
|
March 20, 2009 | Follow-up | 3 | 13 | Details / Comments |
|
March 19, 2009 | Routine | 7 | 13 | Details / Comments |
|
July 24, 2008 | Critical Procedures | 7 | 0 | Details / Comments |
July 24, 2009 (Routine)
Violations:
- 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:Observed raw shell eggs stored over beer
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. - 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed half and half (stored in walk in for more than 24 hours) 53F and raw shell egg 49F
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCARDED - 4-501.11(A) - Corrected During Inspection Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed the walk in refrigerator was not holding phf at 41F or less
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. - 5-205.15(B) - Repeat The handsink, across from the cookline, is slow to drain.
A plumbing system shall be maintained in good repair.
The purpose of this visit was to conduct a follow up inspection. The prep line, cook line, warewashing area and refrigeration units were inspected. Your facility is under substantial compliance and can re-open.
March 20, 2009 (Follow-up)
Violations:
- 3-603.11(B) - Critical Repeat The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Observed no disclosure on the menu for the ceviche
The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. - 4-501.11(A) - Corrected During Inspection The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.Observed, on 3.19.09, the walk in refrigerator was not holding phf at 41F or less
Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. - 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed the gaskets for the Beverage Air prep refrigerator and the walk in exhibited grime
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:Observed Cuisinart citrus juicer
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. - 5-203.14(B) - Critical Repeat Observed the lack of an approved backflow prevention device on the water supply system at the ice machine.
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. - 5-205.11(B) - Repeat The handwashing station at the cookline is being used as a dump station.
A handwashing sink may not be used for purposes other than hand washing. - 5-205.15(B) - Repeat The sink basin at the cookline is slow to drain.
A plumbing system shall be maintained in good repair. - 5-402.11(A) - Critical Repeat A direct connection exists between the drain line of the ice machine and the sewer system.
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. - 6-202.15(A)(1)-(3) - Repeat A gap is observed under the back door of the facility.
Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. - 6-303.11(A) - Repeat Observed that inadequate lighting was provided in the walk-in freezers, warewashing and dry storage areas.
Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. - 6-404.11 - Repeat Products for credit, redemption, or return are not being stored in a separate designated area.
Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products. - 6-501.11 - Repeat Observed that the cove molding and floor tiles are not maintained in good repair.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.114(A) - Repeat Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.Observed excess tools, personal items stored on a hot table adjacent to the 3-vat sink/backdoor area
Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. - 6-501.12(A) - Repeat Observed that the walls in dishwashing area, dry storage area, behind the ice machine, along the cookline, are in need of cleaning. Additionally, "greasicles" were observed under the hood filters
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. - 6-501.14(A) - Repeat Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination. - 6-501.16 - Repeat Observed that mops are improperly stored between use.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
The purpose of this visit was to verify the correction of the temperature of the walk in. It is holding phf at 41F or below.
Please fax, to my attention, within ten days the invoice for the repair of the walk in, invoice the backflow prevention device and air gap installation and the new menu.
March 19, 2009 (Routine)
Violations:
- 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five Foodborne Illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food. - 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service:Observed a dented can of red hot peppers
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. - 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed hardboiled eggs at 45F, noodles at 44F and yams at 44F
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. - 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:Observed no disclosure on the menu for the ceviche
The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. - 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed the gaskets for the Beverage Air prep refrigerator and the walk in exhibited grime
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Observed Cuisinart citrus juicer
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. - 43.1-3-4(a)-(h) - 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.
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. - 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water supply system at the ice machine.
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. - 5-205.11(B) - The handwashing station at the cookline is being used as a dump station.
A handwashing sink may not be used for purposes other than hand washing. - 5-205.15(B) - The sink basin at the cookline is slow to drain.
A plumbing system shall be maintained in good repair. - 5-402.11(A) - Critical A direct connection exists between the drain line of the ice machine and the sewer system.
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. - 6-202.15(A)(1)-(3) - A gap is observed under the back door of the facility.
Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. - 6-303.11(A) - Observed that inadequate lighting was provided in the walk-in freezers, warewashing and dry storage areas.
Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. - 6-404.11 - Products for credit, redemption, or return are not being stored in a separate designated area.
Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products. - 6-501.11 - Repeat Observed that the cove molding and floor tiles are not maintained in good repair.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.Observed excess tools, personal items stored on a hot table adjacent to the 3-vat sink/backdoor area
Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. - 6-501.12(A) - Observed that the walls in dishwashing area, dry storage area, behind the ice machine, along the cookline, are in need of cleaning. Additionally, "greasicles" were observed under the hood filters
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. - 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination. - 6-501.16 - Observed that mops are improperly stored between use.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. - 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Observed Ajax and Pinesol stored on the same shelf as utensils
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
The person in charge was not able to name the Big Five Foodborne illness which are required to be reported to the Health Department. Information on the Big Five Foodborne Illnesses, in Spanish, was left with the CFM to post. The facility does have an employee health policy and would not allow food workers to work if having symptoms outlined in the employee health handout provided to the CFM
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem G91-200
Dishmachine: Hobart ET-40; chlorine
Vent hood cleaning: cleaned 1.23.09; filters cleaned monthly
Pest Control service: monthly
Consumer Advisory: no disclosure in place
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
July 24, 2008 (Critical Procedures)
Violations:
- 3-203.12(A) - Corrected During Inspection Critical Tags missing from clams in the prep top of the Beverage Air 2 DR cooler. Note: Clams were discarded.
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. - 3-203.12(B) - Corrected During Inspection Critical The tags for the molluscan shellfish are not being retained for 90 days.
The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. - 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed raw beef and raw beef hearts stored over fish and shrimp in the walk-in freezer.
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). - 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: container of peanuts, sugar, and flour.
Foods shall remain covered at all times. - 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils and dishes in the improperly functioning dishmachine.
In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. - 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate. - 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. Note: CFM arrived during 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.
The purpose of this visit was to conduct a critical procedures inspection.
Repair the torn gaskets on the Bev Air prep unit.
Additional information on foodborne illness, handwashing, and proper food storage was provided.
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