GOOD JOB, KEEP UP THE GOOD WORK!
No violation noted during this evaluation. | 11/24/2015 | Risk Factor | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Mussels.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL & DELEGATION OF DUTIES RECOMMENDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk 44F , creamer (New Cont.) 44F, creamer 43 @ #1 - tomatoes of 2 diff. cont. 54F & 55F, fish 55F @ #4
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF ITEMS THAT WERE PUT IN OVER 6 HOURS AGO AND WILL DISCARD ALL PHF AFTER TOTAL OF 6 HOURS FROM START OF PLACING THOSE ITEMS IN THIS/ESE UNIT/S, UNTIL EACH UNIT REPAIRED. THE CFM UNDERSTANDS THAT FOODS NEED TO BE < 41F BEFORE PLACING THEM IN THESE PREP-TOP UNITS. DISCARDED POTENTIALLY HAZARDOUS FOODS THAT WERE PUT IN TO COOL. REGULAR MONITORING WILL PREVENT UNNECESSARY PROBLEMS. ORAL & WRITTEN INFO. PROVIDED.
- 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: REFRIGERATION units 1 - 43F & 4 - 52F
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. Repair/adjust the refrigeration unit/s so it/they is/are able to maintain foods at or below 41°F. IT IS RECOMMENDED TO SET THE TEMPERATURE TO BE 32F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. With-in 10 days, adjust the ambient temperature of the refrigerators to MAINTAIN CORRECT FOOD TEMPERATURES and fax the repair record to our office at phone # 703-653-9448. (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX).
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06/11/2015 | Routine | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH CFM.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: TOMATO SAUCE ON COOKTOP AT 114F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATED.
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10/07/2014 | Risk Factor | |
Discussed sanitization and proper cold holding. Grease trap is cleaned every week.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH THE CERTIFIED FOOD MANAGER.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: 2 BINS OF FLOUR AT THE BREAD STATION
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- 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 TWO KNIVES STORED IN ROOM TEMPERATURE WATER.
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. REFRESHED THE WATER AND PLACED THE CONTAINER ON THE COOKTOP TO KEEP THE WATER TEMPERATURE AT 135F OR ABOVE.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): FISH OF THE DAY
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. PLEASE FAX A COPY OF THE LETTER TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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: DELFIELD 2 DR PREP COOLER #1 BY THE OVEN: (1) DICED TOMATO AT 53F (2) FETA CHEESE AT 51F (3) FRESH MOZZARELLA AT 51F (4) CAESAR DRESSING AT 54F
Correction: (5) GARLIC-IN-OIL MIXTURE AT 75 AT ROOM TEMPERATURE.
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: The cutting boards along the 3 DELFIELD 2DR PREP COOLERS 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. REMOVED THE CUTTING BOARDS.
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04/11/2014 | 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.
Please send the health department a copy of the letter of parasite destruction for the wild-caught fish. [Section 12 - 3-402.12(A)-(B)]
it is advised that the food establishment have multiple certified food managers to ensure that a certified food manager is present at all times of operation.
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: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Mussels which had been removed from their tagged or labeled container were observed without their tags.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. THE PERSON IN CHARGE PROVIDED THE CORRESPONDING TAG TO THE UNTAGGED MUSSELS.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: sliced bread.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. A CONVERSATION WITH THE FOOD EMPLOYEE FOLLOWED. BREAD WAS DISCARDED, AND GLOVES WERE WORN TO CONTINUE SLICING THE BREAD.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for partially cooked fish that are served or sold. Discussed with certified food manager who contacted supplier to obtain the letter of parasite destruction. Please forward letter within five days.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine at the bar was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. The dishmachine was not in use.
Correction: Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. THE DISH MACHINE WAS SERVICED BY THE COMPANY AND OBSERVED TO SANITIZE AT 100 PPM.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. UPON DISCUSSION WITH THE CERTIFIED FOOD MANAGER, A SIGN WAS CREATED AND PLACED AT THE HAND SINK.
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02/22/2013 | Risk Factor | |
Please take digital pictures of the adjusted sprayer at the dishwasher and dataplate on the bar glass washer and email to the Health Department by January 14, 2013.
The purpose of this visit was to follow up on a pre-opening inspection conducted on January 2, 2013. At this time the establishment is in substantial compliance with the Fairfax County Food Code. Thank you. A first routine inspection will be conducted in approximately 30 days.
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed
Observation: The dataplate on the bar glass washer, Autochlor U34, is not readable.
Correction: Provide a dataplate/sticker which provides the following information: model number, wash temperature, rinse temperature, residual chlorine concentration after the sanitize cycle.
- Critical: Backflow Prevention, Air Gap / When Required (repeated violation)
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the dishwasher.;A modification had been made, however the spray head is still below the drainboard edge. Raise the spray hose to provide an air gap of approximately 2" from the bottom of the sprayer to the top of the drainboard edge.
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01/09/2013 | Follow-up | |
There will be a follow-up inspection on January 9, 2013. At that time all cited items are to be corrected.
Fax or email a copy of the work order to the Health Department within 24 hours for the repair of the dishwasher.
During this inspection, the owner stated that a new deli case had been ordered. A cut sheet was provided. The unit is NSF certified and approved for use in the facility.
A new glass washer was due to be installed at the bar within the next 2 days - Autochlor U34. The unit has a water usage of 32.7gph and is NSF certified. It is approved for use in the facility.
The existing kitchen dishwasher, Autochlor A4, is being replaced, as part of the lease agreement, with the exact same model. The owner was reminded to be sure the dishwasher provides 120F wash and rinse temperature and 50ppm chlorine residual after the sanitize cycle.
**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. There will be a first routine inspection in approximately 30 days. Equipment additions/replacement/changes are not allowed without Health Department approval.**
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. Hood was cleaned in September 2012.
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: A.O. Smith BTR 199 118
- Equipment / Non Food / Design / Easy Clean
Observation: The splash guard between the cookline handsink and the prep sink is damaged and temporarily repaired with duct tape. The duct tape does not provide a smooth and cleanable surface.
Correction: Repair - remove duct tape and repair sheet metal - or replace the splash guard. Plexiglass may be used in place of the sheet metal.
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed
Observation: The data sticker on the main dishwasher is not readable.
Correction: Replace the data sticker on the main dishwasher.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The top surfaces of the heat lamp units are in need of cleaning.
Correction: Clean the top surface of the heat lamps.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The dishwasher is not providing adequate sanitizing chemical during the sanitize cycle.
Correction: Service technician was called during the inspection. Service the dishwasher to provide 50-100ppm chlorine for sanitizing.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Raise the spray hose to provide an air gap of approximately 2" from the bottom of the sprayer to the top of the drainboard edge.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The door on the employee restroom is not self-closing.
Correction: Install a closer on the employee restroom door.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There are no paper towels at the bar handsink.
Correction: Provide paper towels at all handsinks - kitchen, bar and restrooms.
- Physical Facilities Good Repair
Observation: 1) Steps leading from main kitchen to walkin refrigerator are damaged.
2) Wall and ceiling surface above 3 vat sink is damaged.
Correction: 1) Work order has been placed for the repair of the steps.
2) Remove hanging pieces of drywall paper and patch unfinished parts of ceiling and wall above 3 vat sink.
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01/02/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Argia's, 124 North Washington Street, Falls Church, VA 22041 »