The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 12/18/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-8439.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ham, mozzarella at 49F and 48F in 4DR pizza cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED TO WALK-IN COOLER.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in walk-in freezer is not protected with shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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06/17/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Please fax or email a third party service report for the repair of the top section of the Continental 3DR prep cooler # 1 within five calendar days. If the unit is fixed in house or a service report is not received in the requested time frame, a follow-up will need to be conducted within ten calendar days. EHS provided and discussed with manager a handout on time as a public health control as an option until top section of Continental 3DR prep cooler # 1 is fixed. EHS also provided manager with food thermometer, as facility did not have metal stem food temperature.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Continental 3DR prep cooler # 1 top section were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Sliced tomatoes at 55F,
2) Cooked cut chicken at 58F,
3) Anchovy at 59F,
4) Cut feta cheese at 59F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. AMBIENT AIR TEMPERATURE OF TOP SECTION OBSERVED AT 47F. ALSO PER MANAGER AND FOOD EMPLOYEES ALL FOOD ITEMS WERE IN TOP SECTION OVERNIGHT AND WERE SITTING OUT AT ROOM TEMPERATURE DURING CLEANING OF THE UNIT THIS MORNING. ALL ITEMS DISCARDED
- 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: cooked lasagna in the Walkin Cooler cooked and dated December 22, 2014.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
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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12/29/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 in a red folder labeled "Employee Health Policy.
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: 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: --------pizza squares on a customer plate.
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. DISCARDED.
- 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:
1) Pizza sauce sitting out at room temperature at 76F, Relocated to cooler.
2) Provolone cheese in Continental prep 3 door at 45F overfilled in container, Relocated to coller.
3) Liquid eggs in Continental glass door frig at 47F, discarded.
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.
- 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) 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.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink near the three compartment sinkbeing used as storage for sanitizing bucket and wiping cloth towel.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the caulking along the three compartment sink and warewashing machine area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/30/2014 | Routine | |
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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 Diced Chicken, Sliced Provolone, Pizza Sauce
Correction: Corrected by relocating to achieve cooling below 41 F
- 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: Shredded Cheese, Cooked Pasta
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.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
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12/11/2013 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- 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: in Conteinental upright display frig
Correction: Lasagna cooked 6/26 at 47 F
- 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: Continental Upright Display unit and Continental Single Door Reachin Unit.
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.
- 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. Main ice maker.
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.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted
Observation: Observed @EQUIPMENT OR UTENSILS@ that have been cleaned not stored in to allow for air drying. Metal and plastic pans were stored wet.
Correction: To prevent contamination after cleaning, equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
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06/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Generous George's Positive Pizza And Pasta Place, 2321-C Dulles Station Blvd., Herndon, VA 20171 »