The purpose of this visit is to follow-up to determine the presence of a Certified Food Manager. A certified Food Manager is present. In the future ensure that you have enough Certified Fodo Manager to be physically present in the facility during all shifts. Report violations may be subject to further enforcement action. Thank you.
No violation noted during this evaluation. | 06/11/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment. The permit has been suspended due to no Certified Food Manager (CFM) being present in the facility. The establishment shall remain closed until a Certified Food Manager is present Call Environmental Health Specialist (me) when the CFM arrives. I have provided you with my contact information to call for reopening. Active Managerial Control discussed with Person in charge. I have provided you with a information sheet regarding obtaining additonal Certified Food Managers to cover all operating hours.
Employee health policy in place. EHS provided training and handouts regarding the prevention of cross contamination. If you have any questions, please free to call me.
NOTE: An unannounced visit will be conducted within 10 business days to verify the presence of a Certified Food Manager.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored near prep/cookline and near dishwash machine that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw shell eggs over sauces and cut, uncooked vegetables in the walk in refrigerator
Correction: Prevent cross contamination sign provided to person in charge. Foodworker rearranged eggs to prevent cross contamination. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken over raw pork in walk in refrigerator.
Correction: Prevent cross contamination sign provided. Foodworker rearranged refrigerator to prevent cross contamination. Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: fried tofu 63f, dumplings 61f, baby corn 61f, out on countertops along cookline. Raw pork hanging near oven 59f
Correction: All foods were relocated to the walk in refrigerator. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
Correction: When the CFM arrives call EHS. 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 City Code/Closure Order for No CFM/No Permit/Due Process to Re-instate Permit
Observation: The establishment has been ordered to close due to the lack of a certified food manager.
Correction: Call EHS when the Certified food manager arrives for reopening of the facility. A certified food manager shall be present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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: EHS provided 3 handwashing signs, one for each handsink and manager placed each at handsinks. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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06/03/2015 | Risk Factor | |
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food. Red folder with example training program & forms, for required employee health policy given to manager for the first time.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A). & AS DISCUSSED TODAY, ALL WORKERS, MUST BE TRAINED AND HAVE AN EMPLOYEE ILLNESS REPORTING AGREEMENT (FORM #2 PROVIDED AS AN EXAMPLE OF A WRITTEN PLAN) SIGNED BY EACH PERSON, AND REFER TO THE PROVIDED, EMPLOYEE ILLNESS DECISION GUIDE, TO DETERMINE IF A WORKER CAN COME TO WORK WHEN AN ILLNESS IS REPORTED. PLEASE FAX THE COMPLETED FORMS TO 703-653-9448 OR SIMPLY EMAIL A LIST OF EMPLOYEE NAMES THAT HAVE COMPLETED THE PROCESS, WITH-IN 10 DAYS. ALSO, PLEASE REMEMBER TO SEND WITH IT, A SCAN OR FAX COPY OF YOUR ORS INTERACTION CFM ID CARD. Please indicate facility name AND INSPECTOR NAME, on communication.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the DISH WASHER with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. FEED LINE UNCRIMPED.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at HAND SINKS was measured at a temperature less than 100°F. 59F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsinks being used for other uses, such as storage, washing, etc....
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. NOT AVAILABLE AT ALL HAND SINKS.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
- 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. No signs observed.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. ALL HAND WASHING SINKS, INCLUDING ALL REST ROOMS.
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12/05/2014 | Routine | |
The purpose of this inspection is to very clean-up from fire suppression system release and a follow-up response by our agency 10-26-2014. Fire system material has been cleaned up. AOK.
No violation noted during this evaluation. | 10/27/2014 | Other | |
The purpose of this visit was to respond to call from the Fairfax City police department regarding a fire. Upon arrival determined no fire had occurred, however the fire suspension system had been released. Spoke to the CFM and communicated that any exposed dishes, cooking utensils, food contact surfaces/food prep surfaces had to be washed, rinsed and sanitized. In addition any exposed food must be discarded.
Please call the office when the exposed food has been discarded and the kitchen and equipment have been cleaned and are ready to operate.
No violation noted during this evaluation. | 10/26/2014 | Complaint | |
| No violation noted during this evaluation. | 10/10/2014 | Pre-Opening | |
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