Today a follow up inspection was conducted to assess compliance with items noted in September 14, 2015 routine inspection. It was observed at today's visit that all noted items have been corrected.
No violation noted during this evaluation. | 09/29/2015 | Follow-up | |
- 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." OBSERVED THAT MANAGER WAS UNABLE TO SHOW HEALTH DEPARTMENT DOCUMENTATION OF COMPLETED EMPLOYEE HEALTH POLICY FOR ALL STAFF MEMBERS INCLUDING NEW STAFF .
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: 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 STAFF LEAVING AREA WHERE THEY WERE SLICING DELI MEAT/CLEANING TOMATOES AND NOT WASHING THEIR HANDS BEFORE DONNING GLOVES WHEN THEY RETURNED TO THEIR STATION.
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. DISCUSSED WITH STAFF AND MANAGER, STAFF WASHED THEIR HANDS BEFORE WEARING GLOVES.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: OBSERVED CARTONS OF FOOD SUCH AS BREAD BEING KEPT ON TOP OF THE PREP COUNTERS OF THE PRE REFRIGERATORS WHERE READY TO EAT SANDWICHES ARE BEING MADE FOR CUSTOMERS. ALSO OBSERVED DIRT AND OTHER SEDIMENTS ON THE AC VENTS IN THE THERMALITE WALK IN THAT COULD CONTAIMATE THE FOOD STORED BELOW IT.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. DISCUSSED WITH MANAGER THAT THESE CARTONS NEED TO BE STORED ELSEWHERE TO AVOID CONTAMINATION OF SURFACES WHERE READY TO EAT FOODS ARE BEING PREPARED. MANAGER MOVED THE CARTON. CLEAN THE VENTS IN THE WALK IN REFRIGERATOR.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the PREP AREA IN THE BACK AND AT THE PREP REFRIGERATOR NEAR THE BACK DOOR 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. DISCUSSED WITH MANAGER , REPLACE THE CUTTING BOARDS.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The establishment has not posted the permit to operate in a conspicuous manner where it is visible to the public.OBSERVED THAT THE HEALTH DEPARTMENT PERMIT IS COVERED BY THE FIRE DEPARTMENT PERMIT CODE IN THE SAME FRAME AND IS THUS NOT VISIBLE TO THE PUBLIC.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. PLACE THE HEALTH DEPARTMENT PERMIT IN A SEPARATE FRAME NOT COVERED BY OTHER PERMITS . PLACE IT AT A MORE CONSPICIOUS LOCATION THAN THE END OF THE HALLWAY TO THE RESTROOMS IF POSSIBLE.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. OBSERVED THAT THE MANAGER ON DUTY COULD NOT PROVIDE THE HEALTH DEPARTMENT WITH ANY DOCUMENTATION OF HAVING TAKEN OR PASSED A FOOD MANAGER EXAM APPROVED BY FAIRFAX COUNTY.
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. A CERTIFIED MANAGER WITH VALID SERVESAFE CERTIFICATE ARRIVED APPROXIMATELY 10-15 MINUTES AFTER START OF INSPECTION.
- Certified Food Manager/Certificate Process (repeated violation)
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 HAS A SERVE SAFE CARD BUT HAS NOT OBTAINED THE FOOD MANAGER 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. MANAGER HAS BEEN GIVEN 10 DAYS FROM DATE OF INSPECTION TO OBTAIN AND PROVIDE A CFM CARD FROM ORS INTERACTIVE
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09/14/2015 | Routine | |
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The establishment has not posted the permit to operate in a conspicuous location.OBSERVED PERMIT WAS ON THE BACK OFFICE AREA IN THE KITCHEN NEAR THE 3VAT SINK
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. ASKED CFM TO POST PERMIT IN THE FRONT WHERE PUBLIC CAN SEE IT.
- 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. CFM HAS SERVESAFE CERTIFICATE AND NEEDS ORS CARD.
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) 653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action. PLEASE OBTAIN AND FAX THE CARD COPY TO ME AT 703-653-9448
- Physical Facilities Good Repair
Observation: Observed that the caulking in areas of the 3 VAT sink has a black moldy substance and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.ASKED CFM TO CLEAN AND RECAULK THE 3 VAT SINK.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the front line area including the inside of the prep refrigerators has visible grime and food residues and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. CFM ASKED TO CLEAN INSIDE PREPREFRIGERATORS AND SURROUNDING AREA.
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09/24/2014 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no smoking signs or international signs in non-smoking area.
Correction: Post no smoking signs or international no smoking signs in non-smoking area. These can be found online at ww.vdh.virginia.gov/breatheasy.
- 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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice cream scoops stored in standing water . Also observed scoops with handle touching food items such as diced tomatoes in the prep refrigerators.
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. CORRECTED: DISCUSSED WITH CFM WHO REMOVED AND STORED THE UTENSILS CORRECTLY.
- 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:Observed Tuna salad at 58F, Deli Ham slices at 57F and Deli Turkey slices at 57F in the top unit of the True 1 DR flat top prep refrigerator ( near the yellow breakfast sign )
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.CORRECTED: DISCUSSED WITH CFM TO MOVE THE ITEMS TO WALK IN AND KEEP LID OF TOP UNIT CLOSED.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2012. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department. If your permit has been lost or misplaced call the Health Department to obtain a copy.
Correction: To obtain the 2013 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours . You may be required to make a payment of the permit renewal fee if you have not already done so. You may provide payment by cash, check, or credit card. Failure to obtain and post at a conspicious location a valid 2013 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department .
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back kitchen area had a stainless steel bowl and other utensils in it preventing it being used for handwashing.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED: DISCUSSED WITH CFM WHO REMOVED THE ITEMS FROM THE SINK.
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08/08/2013 | Routine | |
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