REMINDER:
1) Monitor handwashing practice.
2) Use thermometer to monitor cook temperatures.
3) Monitor cooling methods and time.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted
Observation: Clean to boxes were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/29/2016 | Routine | |
Please fax or email invoice for fixing both dish machines within 5 days. Please sanitize the utensils manually until the dish machines are capable of sanitizing. Fax # 703-653-9448
REMINDER: Please check the dish at bar every day to make sure it is capable of sanitizing. (This is an ongoing problem).
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: chili 130F, potato soup 131F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Note: Reheat
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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 at 0 ppm dish machine at bar
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Utensils washed in dish machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Note: Sanitize manually @ 3-vat sink.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Note: Ran the label 3 times and tried on different surfaces.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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07/29/2015 | Risk Factor | |
Note: Sirloin is taken off the menu. So CA not applicable.
Note: Observed 1-2 fruit flies in kitchen and dining area. The facility gets pest control service every month, however, recommend getting one more treatment done for fruit flies before it gets out of control.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2 hot holding cabinet at cookline
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: The test kit located in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions is not accurate/not correct.
Correction: Obtain a chlorine test kit.
- 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 at 0 ppm.
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. Note: The manager primed it and it was at 100 ppm after that.
- Physical Facilities Good Repair
Observation: Observed that the floors in walk-in and kitchen has damaged grout. One tile on the left side of the mop sink is coming off.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Fix/replace the tile and regrout the floor. Per the manager they grout the floors every year. They plan to get it done in April 2015.
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01/15/2015 | Routine | |
- 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: POTATO SALAD 47F, & HM TARTER SAUCE 45-46F @ #2.
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. MOVED TO TO FREEZER AND UNIT ADJUSTED 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: FLANK STEAK IN MENU HAS NO * OR ITEM IDENTIFIER.
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. WITH-IN 10 DAYS FAX A COPY OF REQUIRED MENU CHANGE. INCLUDE YOUR FACILITY NAME, INSPECTOR NAME TO 703-653-9448, PLEASE.
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09/11/2014 | Risk Factor | |
Paul received compl. on 2-25-2014. Handled by phone today because on recent visit the compl. item (Non-critical) was cited as a violation. On phone mgr. Chris said they are aware of the problem and it will be taken care of soon.
No violation noted during this evaluation. | 02/26/2014 | Complaint | |
The purpose of this visit was to conduct an emergency on-call page due to a fire in the boiler room of the establishment. Food preparation taking place during the fire was discarded. No other expose to food observed during time of inspection. Fire suppression system did not discharge. All equipment is operation properly. No interruption to water, sewer, or electricity. The gas was turned off as a precaution. Establishment voluntarily closed for the rest of the evening to clean and will re-open tomorrow at 11:00 AM.
No violation noted during this evaluation. | 02/18/2014 | Complaint | |
A JOINT INSPECTION AND INVESTIGATION WAS DONE. THE INSPECTION WAS REPORTED IN A SEPARATE DOCUMENT. NOTE
No violation noted during this evaluation. | 02/04/2014 | Complaint | |
A JOINT ROUTINE/FACTOR INSPECTION AND INVESTIGATION WAS DONE REGARDING A COMPLAINT RECEIVED 2-3-2014. THE COMPLAINT WAS REPORTED IN A SEPARATE DOCUMENT. NOTE
- 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 the 2 of 3 wash cloth buckets with a concentration of < 50ppm 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.
- Handwashing Sink / Auto Shutoff Time at least 15 secs.
Observation: The automatic shut off faucet at one of each of the 2 handwashing sinks located in both mens & ladies rooms did not provide a flow of water when at least 15 seconds went by because the flow is inadequet.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the 2 foot by 4 foot ceiling light fixtures in kitchen are not covered by a protective 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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02/04/2014 | Routine | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: State SB-F752-50NEAS. Dichmachine Kitchen:ECOLAB Inferno (heat sanitize) Dishmachine Bar: ECOLAB Omega 5E (chlorine sanitize) Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 350/250 PPM. Chlorine concentration bar dishmachine: 100 ppm. Kitchen dishmachine turned thermolabel black. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICES FOR 3 VAT SINK PIPING, GREASE TRAP, AND LADIES ROOM SINK FAUCET AS REQUIRED ABOVE.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Pork butt cooling in rear walk-in did not have sufficient exposed surface area for quick cooling. NOTE: PIC had pork butt seperated onto several shallow pans to allow for more exposed surface area/ more rapid cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: soda dispenser surface located above dispensing nozzles.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Clear plastic food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 vat sink piping are leaking. Leak in grease trap temporarily repaired pending part order. One of two ladies room sink faucets malfunctioning. NOTE: No grease trap leak observed at time of inspection.
Correction: A plumbing system shall be maintained in good repair. NOTE: PIC will provide invoice for 3 vat sink, grease trap, and ladies sink faucet repair to Health Department within 10 day.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Dumpster lids damaged so they do not provide tight seal.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. NOTE: PIC called waste management company during inspection and scheduled replacement of dumpster/dumpster lids for tomorrow.
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07/25/2013 | Routine | |
| No violation noted during this evaluation. | 05/02/2013 | Risk Factor | |
The purpose of this visit was to conduct a risk inspection. Front walk-in cooler and freezer both found to be malfunctioning during inspection. Repair technician arrived during inspection and repaired front walk-in cooler, and was in process repairing walk-in freezer at the end of the inspection. Rear ice machine also found to be malfunctioning and scheduled for replacement within the week. PIC to fax copy of invoice for walk-in freezer, ice machine, and statement certifying all employees have signed employee reporting agreement.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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, resource information in a red folder labeled "Employee Health Policy had already been provided and Form #1 "What is a Foodborne Illness" was posted in a location readily visible to employees. NOTE: CFM will FAX statment certifying all employees have been fully informed about requirements of EHP and have signed the Employee Illness Reporting Agreement.;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); and
2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and
3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout).
The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
- 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: numerous items in front walk-in cooler out of temperature as noted below. Walk-in cooler had been malfunctioning since close yesterday per PIC.
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. EHS tested all PHF in walk-in cooler. PIC voluntarily disposed of all foods that were out of temperature, and relocated all foods 41 degrees F or below to rear walk-in cooler.
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01/16/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Famous Dave's, 2910 Chain Bridge Rd, Oakton, VA 22124 »