Discussed active managerial control.
- 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: HOT BUFFET- MEATBALL AT 124F, FRIED RICE AT 112F, TOFU AT 117.
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. ADDED MORE WATER TO THE STEAM TABLE AND REHEATED FOOD.
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11/24/2015 | Risk Factor | |
Note to Manager:
Please add the ice machine to the cleaning schedule.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CLEANED THE ICE MACHINE.
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06/05/2015 | Routine | |
Time as a Public Health Control form completed for new menu item (Bibimbap) Green Salad served with with sliced beef (bulgogi) on counter-top display at serving line at room temperature.
**PLEASE REMEMBER TO RECORD TIME LOG FOR FOOD ITEM LEFT AT ROOM TEMPERATURE WITH TIME MADE AND TIME TO BE DISCARDED. MAXIMUM TIME OF 4 HOURS, THEN MUST BE DISCARDED.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: SANDWHICH GRILL, SLICER
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. SANDWHICH GRILL AND SLICER TO BE RE-WASHED, RINSED, AND SANITIZED.
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12/19/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
For areas which are not in use at the cold table, place empty pans or use other methods to prevent cold air from escaping. Thank you for your time today If you have any questions, please feel free to call (703) 246-2444.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Rice cooker (in use) was observed less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. RICE COOKER WAS ELEVATED BEFORE END OF INSPECTION.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: swiss cheese, whipping cream, in 2DR True refrigerator at 49F and 48F. Cut melon on cold table at 47F.
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. SWISS CHEESE, WHIPPING CREAM, MOVED TO WALK-IN REFRIGERATOR. CUT MELON PLACED ON ICE.
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05/22/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut honeydew and canteloupe, at 48F and 49F.
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. Cut honeydew and canteloupe was placed on ice.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
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: 1) egg sandwich, 2) egg & cheese sandwich, 3) egg & ham, sausage or bacon, 4) egg & cheese with ham or bacon on the printed menu.
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. CFM ADDED ASTERISKS BY HAND ON THE MENU.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine solution was measured in excess of 200 ppm. 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 chlorine solution between 50-200 ppm. Verify concentration using the appropriate test kit. Chlorine sanitizer was adjusted to 100 ppm chlorine.
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12/13/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Within three days, please fax to my attention a copy of the invoice for the repair of the True 2DR upright refrigerator.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem Ruud ELD80-B
Dishmachine: N/A
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Discussed with CFM and food employees.
Correction: 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. WET WIPING CLOTHS WERE REMOVED FROM COUNTERS AND PLACED INTO BUCKETS OF SANITIZER.
- 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: True 2DR upright refrigerator at 45. Note: Unit was holding at 58F during use and was observed at 45F after the doors had remained shut for an extended period of time. Potentially hazardous food was moved to another unit to maintain proper temperatures.
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.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site) (repeated violation)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Knives were being stored between cutting boards and counter which is not easily cleanable. Discussed with CFM.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. KNIVES WERE REMOVED FROM BETWEEN THE CUTTING BOARD AND COUNTER.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bleach and other chemicals were observed stored next to rice.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. CHEMICAL CONTAINERS WERE MOVED TO A SEPARATE SHELVING UNIT WHERE FOOD WOULD NOT BE CONTAMINATED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured in excess of 200 ppm in the three compartment sink. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. Discussed with food employees and CFM.
Correction: Maintain the concentration of chlorine sanitizer solution between 50-200 ppm. Verify concentration using the appropriate test kit. CHLORINE SOLUTION WAS DILUTED TO 200 PPM.
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04/26/2013 | Routine | |
The Health Department has been notified that settlement on a change of ownership will occur on August 15, 2012. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Rheem Ruud ELD80-B
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Provide a food thermometer to be used to monitor temperatures of hot and cold foods.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: There is unused, non-NSF equipment in the establishment - Frigidaire freezer.
Correction: Remove the Frigidaire freezer.
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08/09/2012 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Springhill Cafe, 1430 Springhill Rd. Suite #102, Mclean, VA 22102 »