- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: 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. EHS EXPLAINED PROPER SHELLSTOCK HANDLING PROCEDURES.
- 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: MILK 47F, BUTTER 52F, HALF & HALF 46F - 1DR DISPLAY (SERVING)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. TCS FOOD ITEMS MOVED TO REFRIGERATION UNIT HOLDING AT 41F OR BELOW.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: MARINARA SAUCE (11/8) - WIC
Correction: ORANGE MARMALADE (10/16) - DELFIELD 2DR UCR (DESSERT)
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11/19/2015 | Risk Factor | |
PLEASE SEND COPY OF SERVICE REPAIR INVOICE FOR 3DR PREP COOLER (COOKLINE) TO HEALTH DEPARTMENT BY 5/26/15.
PLEASE FAX/EMAIL COPY OF REVISED MENU TO HEALTH DEPARTMENT WITH PROPER ASTERISKS ON SPECIAL MENU ITEMS.
EHS provided handouts on EHP Decision Chart and Refrigeration Temperature Logs.
- 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.
Correction: 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. EHS EXPLAINED PROPER SHELLSTOCK PROCEDURES.
- 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: CUT TOMATOES 50F, CHICKEN 46F, RAW CHICKEN 44F - 3DR PREP COOLER (COOKLINE)
Correction: SALSA 42F - ON ICE BY 2DR GLASS DISPLAY COOLER
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: PLEASE ADD ASTERISK TO FOOD ITEMS SERVED RAW OR UNDERCOOKED ON SPECIALS MENU.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED SOILED FOIL LINING COOKLINE EQUIPMENT.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PLEASE REMOVE FOIL FROM AREA.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR PREP COOLER (COOKLINE) 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. CFM CALLED FOR REPAIR
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: CAN OPENER, SLICER
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM WILL RE-WASH AND SANITIZE EQUIPMENT.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the 3VAT SINK is less than 1 inch.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. PLEASE CUT PIPING.
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05/21/2015 | Routine | |
| No violation noted during this evaluation. | 12/31/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Auto Chlor ADS
-Please fax the photo ID CFM card to the Fairfax County Health Department. Fax# 703-653-9448
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open container stored at the clean table ware shelving above the plates.
Correction: 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, equipment, utensils, linens, and single service items.---Discarded
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar and salt
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked rice and cooked chicken both prepared on 4/27/14 and observed small mold growth in a small container of shredded cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.---The shredded cheese was discarded.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: the tracks on the sliding 2dr cooler, plastic mobile cart
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Clean tableware shelving in the dish area is located to close to the hand hanger used for air drying and storing mops.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Critical: Certified Food Manager/Certificate Process
Observation: The person in charge is getting recertified within 10 business days and is knowledgeable in food safety.
Correction: Retake the food safety exam and obtain a photo identification card from ORS interactive, inc within 10 business days. A copy of the photo identification card is to be faxed to the Fairfax County Health Department. Fax #703-653-9448.
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04/29/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior surface of ice bins are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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12/12/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: AO Smith BTH-199-900
Dish machine: Auto chlor ADS
Note To Manager: Please fax the service report that the 2dr prep cooler(2) is able to maintain 41F and below within 10 business days to the Fairfax County Health Department. FAX# 703-385-9568
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: Walk-in cooler(2)- Flan was stored on the top rack below the cooling unit fan and water was dripping on the uncover flan. Also two flan had one dead gnat.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.----Discarded and the manager will not put any food on the top rack.
- 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: raw chicken 49F, raw chicken 48F, flan 48F out temperature for more then four hours.
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.-----Discarded
- 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: 2dr prep cooler(2)-47F
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.
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05/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fairfax Army Navy Country Club, 3315 Old Lee Hwy, Fairfax, VA 22030 »