The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation. | 11/18/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Note to manager:
-Follow-up inspection will be conducted on or within June 19, 2015 to observe the 3dr prep cooler ambient temperature and residential pesticide products has been removed from the facility.
- 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: slice ham , dice ham, raw sausage
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.---Items above moved to a cooling unit that maintain 41F and below.
- 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: 3dr prep cooler
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.---Paper towels provided.
- Mechanical Ventilation Required
Observation: Observe cooking in the prep area and serving area with no ventilation hood system above.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead or trapped roaches were found in the control devices.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.---Observed two residential products
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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06/11/2015 | Routine | |
Observed food items in sealed containers stored in dry storage room directly on floor
- 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: APPLIES ONLY TO EGGS COOKED TO ORDER.
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. CORRECTIVE ACTION: PROVIDE AND POST COMPLETE CONSUMER ADVISORY INCLUDING BOTH DISCLAIMER AND REMINDER PROVIDE DOCUMENTATION OF POSTING CONSUMER ADVISORY TO EHS WITHIN 10 (TEN) CALENDAR DAYS (BY OCTOBER 31, 2014), BY EMAIL TO: john.vandervoort@ fairfaxcounty.gov, OR BY FAX AT: 703-653-9448, Attn: John Vander Voort, RE: White Orchid Cafe. FAILURE TO PROVIDE THIS DOCUMENTATION MAY RESULT IN FURTHER ENFORCEMENT ACTION. EHS PROVIDED SAMPLE MENU.
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10/21/2014 | Risk Factor | |
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed chicken being cooled on counter immediately after cooking and in walk-in cooler
Correction: both portions were in stacked portions in metal containers, and covered with clear plastic wrap.
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04/08/2014 | Routine | |
The purpose of today's visit was to perform a routine inspection after change of ownership. Thank you for assisting me in this process.
There are in addition one Beverage Air and five True display coolers in the self service area, none containing PHFs (Potentially Hazardous Foods).
The Habco counter-top cooler cooled from 47F to 42F during the inspection. PHFs may be stored in this unit only when it is maintaining a consistent temperature of 41F or below.
Always pre-cool foods prepared hot or at room temperature to below 41F in walk-in cooler or freezers before placing in cold holding units: 3 door prep cooler, Habco counter-top cooler, Turbo Air 1 door upright self serve display cooler near salad bar, and salad bar cold holding unit.
- 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 SCOOP STORED IN ICE IN ICE MACHINE.
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. CORRECTIVE ACTION: ICE SCOOP WAS MOVED AND PLACED IN A CONTAINER.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED FOODS PREPARED AT ROOM TEMPERATURE OR COOKED FOODS PLACED IN 3 DOOR PREP COOLER AND SALAD BAR COLD HOLDING UNIT BEFORE ADEQUATE PRE-COOLING BELOW 41F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: sliced tomato in three door prep cooler cabinet at 44F
Correction: cartons milk in Habco cooler at 44F
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED NO PAPER TOWELS AT HAND WASHING SINK BEHIND SERVICE LINE
Correction: PAPER TOWELS IN KITCHEN WERE NOT WITHIN EASY REACH OF SINK.
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08/20/2013 | Routine | |
The Health Department has been notified that settlement on a change of ownership will occur on July 26, 2013. 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.
There is no hood exhaust system. It is required based on a review of the menu and cooking processes.
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: A.O. Smith DSE-65-24
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walkin refrigerator.
Correction: Store food in the walkin refrigerator on the shelves, off the floor. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of multiple food items.
Correction: Remove empty, unused manufacturer containers. Containers may not be reused for secondary storage of other foods.
- 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: 1) Quasar microwave oven
Correction: 2) Kenmore mini-freezer.
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07/25/2013 | Pre-Opening | |
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