A RISK FACTOR inspection was conducted today. Thank you for acocmpanying me during this inspection.
NOTE: At this time further discussion was conducted with owner that at least one staff member should be a Certified Food Manager with valid Fairfax County food manager card at all times the facility is operational including during cleaning and prepping.
QUESTIONS: Please call 703-246-2444
- 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 CHICKEN STORED ON SAME SHELF IN THE SUPERIOR 1 DR UPRIGHT REFRGIERATOR AS COOKED CHICKEN AND RIBS AND OVER RAW FISH.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. MANAGER MOVED THE RAW CHICKEN TO THE BOTTOM SHELF OF THE REFRIGERATOR.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.OBSERVED NO STAFF MEMBER AT THE FACILITY HAD A VALID FAIRFAX COUNTY APPROVED FOOD MANAGER CARD OR CERTIFICATE.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CERTIFIED FOOD MANAGER ARRIVED APPROXIMATELY 10-15 MINUTES AFTER START OF INSPECTION. RECOMMENDED ADDITIONAL STAFF MEMBER GETS CERTIFIED.
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12/07/2015 | Risk Factor | |
A FOLLOW UP inspection was conducted today to assess compliance with Employee Health Policy training and documentation with staff, Consumer Advisory on Menu and CFM card from ORS interactive. All of these had been corrected and facility was in compliance .
QUESTIONS: Please Call 73-246-2444
No violation noted during this evaluation. | 07/06/2015 | Follow-up | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At his inspection further time was taken to discuss the following with the CFM 1) Employee Health Policy agreement and guidelines and regular review of the policy with staff 2) Consumer Disclosure 3) Date marking of cooked items that have not been used within 24 hours.
QUESTIONS : Call 703-246-2444
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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." OBSERVED THAT THE CFM AND STAFF DID NOT POSSESS THE EMPLOYEE HEALTH POLICY GUIDELINE INFORMATION OR THE COMPLETED SIGNED AGREEMENT SHEET .
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: 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: OBSERVED COOKED RICE IN THE BEVERAGE AIR 2 DR FLAT TOP REFRIGERATOR AND BIRYANI RICE IN THE 1 DR GLASS FRONT REFRIGERATOR (UPPER FLOOR) WITH NO DATE MARKING .
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. DISCUSSED THE PUBLIC HEALTH IMPORTANCE OF DATE MARKING WITH THE MANAGER , ITEMS WILL BE DATE MARKED IF NOT USED IN 24 HOURS.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. OBSERVED THAT THE MENU CONTAINED THE CONSUMER REMINDER STATEMENT BUT DID NOT CONTAIN THE DISCLOSURE STATEMENT.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. DISCUSSED WITH MANAGER TO ADD THE CONSUMER DISCLOSURE STATEMENT AND EMAIL THE UPDATED MENU TO ME WITHIN 30 DAYS. HANDOUT OF CONSUMER ADVISORY EXAMPLES HAVE BEEN PROVIDED.
- 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.OBSERVED THAT THE CFM HAD SERVESAFE CERTIFICATE BUT NO CARD FROM ORS INTERACTIVE.
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. DISCUSSED WITH MANAGER THAT HE HAS TO OBTAIN FOOD MANAGER CARD FROM ORS INTERACTIVE AND PROVIDED INFORMATION HANDOUT. OBTAIN CARD AND EMAIL IT OR FAX COPY TO 703-653-9448 ATTN: A 2 INSPECTOR IN 10 DAYS.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the KITCHEN AREA OVER THE PREP TOPS 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. DISCUSSED WITH MANAGER TO OBTAIN AND INSTALL SHEILDS FOR THE LIGHTBULBS WITHIN 60 DAYS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH SANITIZER solution IN RED BUCKET was measured at >200 ppm using a chlorine test strip. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH SANITIZER solution at 50-100 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH STAFF TO ADJUST THE CONCENTRATION OF THE SANITIZER TO 10 WHEN TESTED WITH A CHLORINE TEST STRIP.
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06/11/2015 | Routine | |
The purpose of this visit was to perform a risk factor assessment.
Employee Health Policy information given to the CFM in Spanish.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands:Observed cooked onions and tomatoes handled with bare hands
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. DISCARDED, DISCUSSED WITH CFM THE USE OF UTENSILS OR GLOVES
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12/19/2014 | Risk Factor | |
The purpose of today's visit was to conduct a pre-opening inspection. Correct all violations listed by 11/26/2014 and email proof of correction by this date.
**Approval is hereby granted for the issuance of a health department permit. This inspection report shall serve as your permit until the official permit is received.**
- Equipment / Fixed / Space / Seal
Observation: Observed the hood/ wall juncture and metal panel separating the bread oven from the hood equipment in need of sealing.
Correction: Seal the equipment together to prevent crevices.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the gaskets torn on the Victory upright refrigerator, the Superior upright refrigerator, the True reach-in prep refrigerator, and the Beverage Air two door refrigerator.
Correction: Replace the gaskets.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: Observed the spray arm at the three-compartment sink extend into the basin.
Correction: Raise the spray arm so it doesn't extend into the basin when hanging free.
- Physical Facilities Good Repair
Observation: Observed a hole in the drywall and peeling wall in the upstairs dry storage area.
Correction: Repair the walls
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11/05/2014 | Pre-Opening | |
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