Conducted Followup for Compliance verification of Proper Cold Holding and Refrigeration unit repair following Routine Inspection conducted 7/30/15.
Observed copy of Service Invoice for repair of Freezer condenser unit (not noted as violation during Routine Inspection) and repaired. Upon discussion with CFM, all other refrigeration units are properly functioning and not in need of repair per maintenance personnel. EHS observed refrigeration units for verification. Observed Continental 2DR Stacked Cooler with ambient temperature at 50F. Food items on top shelf observed within acceptable temperatures, however food items on bottom shelving units above acceptable temperature range. CFM removed large container of Salad possibly blocking air circulation from bottom shelving. CFM will call for second look and repair.
Observed 2DR Prep Cooler (by grill) with ambient temperature 48F. Food items observed above temperature and discarded. Food items will be placed on ice in unit for Dinner hours until repaired. CFM is to send copy of service invoice to EHS once repaired.
Observed Superior 1DR prep cooler with top Lid disconnected from unit. Observed food items in unit within proper cold holding temperature.
Observed WIC (sm) observed with ambient temperature 42F and all food items proper cold holding in unit.
CFM will be purchasing date label stickers for proper datemarking and conduct Training with Food Employees on using proper Cooling Methods.
- 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 STEAK MEAT 49F - CONTINENTAL 2DR STACKED COOLER
Correction: DICED TOMATOES 48F, BOILED EGG 49F, ALFALFA SPROUTS 47F, TUNA SALAD 52F - TRUE 2DR PREP COOLER (BY GRILL)
- 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: CONTINENTAL 2DR STACKED COOLER, TRUE 2DR PREP COOLER (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.
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08/03/2015 | Follow-up | |
Observed good examples of Active Managerial Control by CFM. CFM was able to correct all violations with the proper corrective actions based on own food safety knowledge. Observed Shellstock Tags kept and monitored exceptionally with all three requirements for Shellstock Tag procedures.
A Followup will be conducted by 8/3/15 to verify Compliance with: Refrigeration units in maintaining proper Cold Holding Temperatures- 2DR PREP COOLER (BY GRILL), CONTINENTAL 2DR STACKED COOLER, SUPERIOR 1DR PREP COOLER
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED DISH EMPLOYEES USE SAME GLOVES WITHOUT WASHING HANDS AFTER TOUCHING SOILED DISHES AND BEFORE HANDLING CLEAN DISHES.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES REMOVED GLOVES AND WASHED HANDS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHELL EGGS STORED OVER COOKED CHICKEN FAJITA IN SUPERIOR 1DR PREP COOLER, OBSERVED RAW BEEF PATTIES OVER STALKED IN CONTAINER STORED NEXT TO COOKED NOODLES SUBJECT TO CONTAMINATION AT 4DRAWER BASE COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CFM REARRANGED FOOD ITEMS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED IMPROPER METHODS OF COOLING FOOD ITEMS IN WIC. OBSERVED LIDS TIGHTLY CLOSED WITH ADDITIONAL CONTAINERS STACKED ABOVE ON FOOD ITEMS COOLING IN WIC (LG). OBSERVED FOOD ITEMS IN CONTINENTAL 2DR STACKED COOLER OVER PACKED IN REFRIGERATION UNIT UNABLE TO COOL EFFICIENTLY.
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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: RAW CHICKEN 52F, RAW BEEF 50F - CONTINENTAL 2DR STACKED COOLER
Correction: CUT TOMATOES 53F, SHREDDED CHEESE 50F, DICED TOMATOES 47F, BOILED EGG 49F - 2DR PREP (IN FRONT OF GRILL)
- 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: MARINARA SAUCE, CHICKEN WINGS, RICE - WIC (SM & LG)
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. EHS EXPLAINED PROPER DATEMARKING PROCEDURES, CFM WILL DATEMARK FOOD ITEMS.
- 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: 2DR PREP COOLER (IN FRONT OF GRILL) 50F, CONTINENTAL 2DR STACKED COOLER 45F
Correction: SUPERIOR 1DR PREP COOLER 42F
- 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. OBSERVED SANITIZER CONCENTRATION AT LEAST 50PPM AT FRONT WATER BASIN OF DISH MACHINE, HOWEVER 0PPM ON ACTUAL DISHES WHEN TESTED MULITPLE TIMES.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. FOOD EMPLOYEES CLEANED OUT FILTERS INSIDE DISH MACHINE AND SANITIZER TUBE INSERT FOR PROPER FLOW OF CHLORINE SANITIZER INTO DISH MACHINE. OBSERVED PROPER SANITIZING LEVELS OF DISHES AT >50PPM.
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07/30/2015 | Routine | |
- 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: TUNA SALAD, SLICED ROAST BEEF IN WIC (SMALL, LARGE)
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. CFM DATEMARKED ITEMS.
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01/28/2015 | Risk Factor | |
This inspection was conducted in conjunction with a Risk Factor Assessment. Complainant alleges experiencing FBI symptoms after consuming Pork Chops and salad. Discussed complaint with CFM, unaware of complaint.
Observed all food handling processes, cooking and holding temperatures, sanitizing procedures, and Employee Health. Salad is washed in prep sink and held in plastic containers in Continental 2DR Stacked cooler. Pork chops are received frozen from Sysco and held in freezer until used. All equipment observed in proper cold holding temperatures. Upon discussion with CFM, pork chops are fully cooked and cooked to proper temperatures. Observed food employees practicing proper food handling with RTE foods and cooked food items. Observed proper handwashing by several food employees. Observed dish machine and sanitizing buckets with acceptable levels of sanitizer. Per CFM, no food employees have been reported sick within past 3 months and Employee Health Policy in place. No violations observed during inspection. At this time, the complaint is not confirmed.
No violation noted during this evaluation. | 01/28/2015 | Complaint | |
This inspection was a training exercise for standardization of field staff.
No violation noted during this evaluation. | 10/06/2014 | Training | |
The purpose of this visit is a follow-up to check on the repair of the walk in refrigerator, the three dor sliding door cabinet refrigerator, and the three door undercounter refrigerator. All thre have been repaired to hold potentially hazardous foods (PHF) at 41f or below. No further follow-up necessary.
- 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: The walk in refrigerator #1 44f
Correction: The three door undercounter refrigerator 47f
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) over the cookline are not covered by a protective shielding.
Correction: Manager agreed to place a protective cover over the lights within 10 days. 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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04/24/2014 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection. Employee health policy in place. Sanitizer in the wiping cloth bucket observed at an acceptable level. Manager has test kit. Observed proper handwashing by food workers today.
Important: Repair the walk in refrigerator #1, the upper cabinet sliding door display cooler and the three door undercounter refrigerator. Technicians working on units. A follow-up will be conducted within 24 hours to verify the repair of these units. Thank you. If you have any questions, please call the health department.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: The drinks were discarded during inspection. 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed a small bowl placed into a bowl of croutons at the server station. Did not observed a food worker dispense the croutons with the bowl but a foodworker stated that the bowl is used to scoop croutons.
Correction: The manager removed the bowl from the croutons and replaced the bowl with a spoon with a handle that did not touch the croutons.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed in the wiping cloth solution which tested at an acceptable level using facility tesk kit. 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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed butter 44f-45f, raw chicken 43f, alfredo sauce 45f in the walk in refrigerator #1, Observed spinach dip 50f-52f inside the two door sliding door upper cabinet display 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. Manager relocated the spinach dips because they were placed into the unit 1 hour prior and were the only potentially hazardous foods inside this unit. Manager discarded alfredo sauce, and butter stored in the walk in refrigerator #1 because these items were stored in the walk in refrigerator #1 for more than 4 hours. Manager relocated the raw chicken and other potentially hazardous foods that were stored with a temperature of above 41f for more than 4 hours in the walk in refrigerator #1 to walk in refrigerator #2. Manager relocated all potentially hazardous foods which were held at 41f or above for less than 4 hours to walk in refrigerator #2. Manager placed uncooked, non-potentially hazardous produce into walk in refrigeator #1 to make room for proper placement of potentially hazardous foods to be moved to walk in refrigerator #2.
- 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: The walk in refrigerator #1 44f
Correction: The three door undercounter refrigerator 47f
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) over the cookline are not covered by a protective shielding.
Correction: Manager agreed to place a protective cover over the lights within 10 days. 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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04/23/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager with date marking handout.
Note to manager: EHS observed all the cutting boards are heavily scratched, and leakage in the both walk-in cooler and needs to be repaired. Please fax the service report that the walk-in cooler is repaired to the Fairfax County Health Department within 10 business days. Fax: 703-385-9568.
- 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: slice roast beef 12/10/13
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.
- Critical: Discard or Recondition Unsafe or Adulterated Food (corrected on site)
Observation: The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: EHS observed a leak from the ceiling in the Walk-in cooler(2) that contaminated the cooked mussels.
Correction: A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.---Discarded
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12/11/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: SBC-100-199NET
Dish machine: Energy Mizer
Note to Manager: Please fax the service report that the walk-in cooler(1) and 2dr prep cooler is able to maintain 41F and below to the Fairfax County Health Department. Fax# 703-385-9568
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: two tongs in-between 2dr prep cooler and the 2dr display cooler, one knife in-between the wall and metal pipe.
Correction: 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.---Removed for cleaning.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: roast beef 54F, cooked lasagna 54F, cooked sausages links 52F, cooked ham 54F, cooked pull pork 52F, cooked oyster 52F
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 (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr prep cooler 45F, Walk-in cooler 52F
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.--A/C technician arrived on site.
- Cutting Boards / Resurface / Discard
Observation: The majority of cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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06/17/2013 | Routine | |
The purpose of this visit is to complete a complaint inspection. The Complainant had the following concerns about lobster that was prepared at the restaurant: "She believes it was undercooked and observed black uncooked/raw roe (lobster eggs) that was on the tail of the lobster." The manager was knowledgeable concerning the minimum cook temperature of lobster (145F). A handout is provided to guests explaining the "Tomalley" which is the liver portion of the lobster and is sometimes observed when lobster is prepared. Supplier is an approved supplier. The Certified Food Manager was not aware of any complaints concerning the lobster. The complaint is not confirmed and is closed. Thank you.
No violation noted during this evaluation. | 08/09/2012 | Complaint | |
The purpose of this visit was to conduct a risk factor inspection. IMPORTANT:
4-501.11A: Equipment good repair: The continental prep cooler: The True Prep cooler
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell eggs over salad dressing in large walk in ref
Correction: Observed raw shrimp, and raw trout over lettuce in the upright two door glass ref at cookline
- 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 tomato 48f, hard boiled egg 48f, swiss cheese 50f in the true two door prep cooler along the cookline: american cheese, 48f, heavy cream 68f, cut tomato 52f, bleu cheese 52f in the continental prep cooler
Correction: black beans 54f, link sausage 56f, cooked pork rib 50f in the small walk in refrigerator
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08/09/2012 | Risk Factor Assessment | |
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