The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to manager:
-Monitor the 3dr prep cooler ambient temperature is on or below 41F
No violation noted during this evaluation. | 11/16/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection in conjunction to a complaint investigation.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: slice ham, pastrami and cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.--Discuss with the CFM and provided date marking instructions.
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03/26/2015 | Routine | |
The purpose of today's visit is to conduct a complaint investigation received to the Fairfax County Health Department on 03/19/15. The complainant alleged witnessing food employee
sorting ready to eat food with there bare hands at the salad bar. Talked to the CFM about the complaint and to make sure that everyone in the facility handling ready to eat foods must use single use gloves. Observe no bare hand contact at the time of the inspection. The complaint can not be confirm at this time.
No violation noted during this evaluation. | 03/26/2015 | Complaint | |
COOLING METHOD: Fried egg in 3DR Prep-C (Top) observed cooling in closed metal container
No violation noted during this evaluation. | 10/17/2014 | Risk Factor | |
Present at Inspection: Oh K. Kwon, F-104051, 20-May-2017.
Section 20 above: There is a TPHC (Time as a Public Health Control) agreement dated 13-Jun-2013, for the buffet
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." PERSON IN CHARGE COULD NOT PRODUCE DOCUMENTATION OF 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)
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Signature 2000 (Montgomery Ward) Household Grade Freezer (White, in Kitchen).
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. REMOVE FREEZER FROM PREMISES
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3-compartment sink being used for storage of a green plastic food basket.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. BASKET WAS REMOVED.
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04/30/2014 | Routine | |
The purpose of today's visit was to perform a routine risk factor assessment
- 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, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." EHS (INSPECTOR) COULD SEE THE EHP "Red Folder" PACKAGE PROVIDED AT THE LAST INSPECTION OF 13-Jun-2013 UNDER THE REGISTER,INCLUDING EMPLOYEE AGREEMENT FORMS IN KOREAN, SPANISH, AND ENGLISH, BUT NO ACTION HAD BEEN TAKEN.
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: 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: SALAD BAR: cut cantaloupe at 45F, chicken salad at 47F
Correction: SANDWICH PREP TOP: sliced tomato at 55 and 47F, cooked sausage at 45F
- 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: COOKED PASTA IN NORLAKE WALK-IN COOLER.
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. PASTA WAS DATE MARKED.
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11/08/2013 | Risk Factor | |
The purpose of this visit was to perform a routine inspection: thank you for assisting in this process. Also present: CFM Jung Rae Kwon, F-104052, Exp. 20-May-2017.
THE FOOD SERVICE ESTABLISHMENT IS NOT IN COMPLIANCE WITH HAVING AN EMPLOYEE HEALTH POLICY. THE PERSON-IN-CHARGE IS TO PROVIDE TRAINING ON THE EMPLOYEE HEALTH POLICY WITHIN 14 CALENDAR DAYS (BY JUNE 27, 2013). DOCUMENTATION (MEETING ATTENDANCE SHEET/SIGNED AGREEMENT FORM) IS TO BE SUBMITTED TO THE HEALTH DEPARTMENT WITHIN 14 DAYS BY FAX OR EMAIL THAT TRAINING HAS BEEN COMPLETED. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION. PLEASE FAX DOCUMENTATION TO: 703-385-9568, ATTN: John Vander Voort, RE: Tysons Cafe.
Provided EHP documentation in English, Korean, and Spanish
- 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, 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)
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large covered containers of cooked beef, peeled hard boiled eggs, and other foods placed in Norlake walk-in cooler
Correction: sliced tomatoes and other foods prepared at room temperature in large containers, some covered, in the 3 door prep cooler, the sandwich prep top, and buffet cold hold area without pre-cooling from room temperature.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. In sandwich prep top: sliced tomato 44F, sliced tomato 62F
2.In buffet cold area: cantaloupe 52F, sliced hard boiled egg 55F, coleslaw 46F.
3. In Norlake Walk-In cooler: raw chicken at 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. CORRECTIVE ACTION: Raw chicken at 49F was discarded. Tomatoes from prep top were moved to cooler
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06/13/2013 | Routine | |
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