The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. Ensure a CFM is available at all times during operation. Information for how to obtain a CFM license was provided to establishment.
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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.
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11/30/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Ensure a CFM is present at all times during operation. If you have any questions, please call (703) 246-2444. Thank you for your time today.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: in container of water below 135F. UTENSILS WERE PLACED IN 3-VAT SINK TO BE WASHED, RINSED, AND SANITIZED.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter and inside prep cooler.
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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board along the prep cooler is 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.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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. CFM arrived before end of inspection.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at 500 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 quaternary ammonia solution between 150-400 ppm. Verify concentration using the appropriate test kit. EHS DILUTED TO 150 PPM.
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04/23/2015 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection. The CFM arrived and he was notified the importance of having more people certified to prevent closure or enforcement.
The facility is reopened for business.
No violation noted during this evaluation. | 12/23/2014 | Follow-up | |
The purpose of the visit to deliver the report and discuss the violations with the CFM. During the routine inspection on 12/22/14, it was discussed with the manager that a CFM has to be present at all times. Please call the EHS as soon as the CFM arrives.
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.
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.
- Critical: Fairfax County Code/Closure Order for No CFM or No Permit/Due Process
Observation: The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment shall remain closed until there is a Certified Food Manager on premises.
Correction: Please notify me when a Certified Food Manager is present at the establishment. You may not operate until the Health Department reinstates the permit to operate. A follow-up inspection will be conducted within ten (10) days to verify the presence of a Certified Food Manager.
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12/23/2014 | Other | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. The employees had no knowledge how to operate the automated sanitizer dispense and using the test strips. They are not adequately trained.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. Note: The EHS trained employees.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered boiled potatoes in prep refrigerator from previous night. Also observed dry sev uncovered and a metal pan of chips on it. Note: The bottom of the chips pan was touching sev.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Note: Both items discarded.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar and flour (may be)
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
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed pastry dispensing spoon in standing water under the chest freezer front.
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. Note: Discussed with the manager to leave the scoop inside the refrigerator with pastry.
- 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: vada pav 46F, boiled potato portioned for vada 46F, cooked chicken 46F, veg. Chili 45F, garlic sauce 45F-- walk-in refrigerator.
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. Note: Discussed with manager to make sure that defrosting is not done during business hours and also not to leave the walk-in door open.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: Observed metal banded brush used for applying butter and cream.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located in the following unit is not accurate in 6°F. Observed that the built in thermometer for walk-in refrigerator and 3 display refrigerators in front were not accurate.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. Recommend to put a thermometer inside each unit and hang it by the door.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following hot food storage unit was not properly located in the coldest part of the unit: 2DR prep refrigerator
Correction: In a mechanically hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the coolest part of the hot food storage unit. Store the thermometer near the opening of the unit.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep refrigerator is 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.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Single-service items were observed reused. Observed that the plastic bags used for decorating cakes with butter cream are washed and reused. Observed employee washing the bags.
Correction: Single-service items may not be reused. Note: discussed with the employee about not reusing it and he discarded it.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: To-go boxes were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) present at the beginning of the inspection. The CFM came around 11:30 am. (more than an hour after beginning the inspection).
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.
- 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.
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) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed fruit flies in the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Please call pest control service within 10 days and fax or email the invoice to the EHS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the filters at the hood system in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Per the manager they get it cleaned every month. It is in need of cleaning. Also, observed that the hood system was due for cleaning on sept 2014. They get it done every 4 months.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed that the cleaning (soap) in spray bottle was not labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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12/22/2014 | Routine | |
This is a first risky factor assessment after the renovations and change of owner.
Proper procedures on operating the three-compartment sink were provided to the CIP and kitchen employees.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Kitchen employees were unable to respond to simple food safety questions as well as proper procedures of operating the three-compartment sink.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties, including monitoring of tempearatures at critical control points of potentiall hazardous food items.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Employees' health records are not in file and employees have not been trained or informed on how to respond in the event of being ill or having symptoms of foodborne illness.
Correction: The manager has been provided employee health policy red file for use to train employees. Employees shall sign Form 2: Employee Illness Reporting Agreement, and the manager shall return a copy of the form to the Health Department within thirty (30) days.
- 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: mint sauce 55 F, tomato pizza sauce 49, lentiles sauce 48 F, samosa 49 F
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.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bottles of toxic substances are stored on a shelf directly above clean utensils and pans.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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06/19/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER AND RENOVATIONS
1. Waste water drain lines from the existing three-compartment sink are directly plumbed to the main sewer line. Installation of indirect waste water drain lines are required per code.
2. Installed kitchen ceiling tiles are not not smooth and not easily washable. Replacement of the ceiling tiles with smooth, nonabsorbent and washable tiles is required.
3. A mop rack has not been installed at the mop sink.
4. Lighting over the sandwich station at the front area is only 10 foot candles. Code requires 50 foot candles.
*Employees' health records red folder has been provided to the CFM. The forms shall be completed and returned to the Health Department within thirty (30) days.
No violation noted during this evaluation. | 03/13/2014 | Pre-Opening | |
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 03/13/2014 | Pre-Opening | |
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