| No violation noted during this evaluation. | 09/21/2015 | Risk Factor | |
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 wet washcloth and wet washcloth buckets with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
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03/06/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/31/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
EHS provided bare hand contact handout.
Note to Manager:
-Fax or email the service report that the Traulsen 2dr display cooler is able to maintain 41F and below to the Fairfax County Health Department within 10 days. FAX# 703-653-9448
- 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: cook bacon
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.---Pan of bacon was put into the oven set for 5 minutes at 300F.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets stored on the floor at the cook-line.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash or other contamination as follows: 4dr stack prep cooler- batter use to dip the raw chicken is next to pico de gallo container.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- 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: Traulsen 2dr display 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.
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06/27/2014 | Routine | |
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Facility was closed to public and cleanup crew were washing dishes. Smoke was evacuated out of kitchen promptly and no other item besides dishwasher was affected. Trained workers to correctly set up 3 compartment sink for use until dishwasher repaired. About 7:53pm on 3-29-2014, mgr.Dustin emailed HD that dishwasher was repaired and in good working order. (REPORT PRINTED 3-31-2014, FOR FILE ONLY)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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 3 comp. sink with a concentration of 0.0 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. TRAINING PROVIDED.
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03/29/2014 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Please fax the updated small menu with the proper consumer advisory within 30 calendar days and service report that the hand sink at the cook-line is repaired in 10 business to the Fairfax County Health Department. Fax# 703-385-9568.
Note to manager: If the facility can provide information stating the beef steak used on the facility meets the definition of whole-muscle, intact beef from the vendor
- 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 items that may be served raw and/or undercooked on there small promotion menu that is located on every table in the restuarant: Short smoked salmon, filet mignon 7oz, pork chops
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.
- Handwashing Sink / Accessible at All Times
Observation: The hand sink located at the cook-line not working, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.---No label to indicate sanitizer solution.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.--CFM label the container.
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12/26/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: AO Smith BTR-400A
Dish machine: Hobart c44A
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.--Hand sink at the dish washing area.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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06/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Silverado Restaurant, 7052 Columbia Pike, Annandale, VA 22003 »