The purpose of today's visit is to conduct a routine inspection in conjunction with a complaint investigation.
Please email pictures and/or invoice for following:
1) Cleaning the grease barrel area outside.
2) Fixing the quaternary ammonia dispenser at 3-vat sink.
REMINDERS:
1) Please use correct test strips and verify the concentration of quaternary ammonia solution on chlorine solution in buckets. The sanitizer solutions should be changed every 4 hours.
2) Retrain all the employees for handwashing again and provide lose gloves to double glove when breaking raw shell eggs.
3) Continue monitoring cold holding and cooking temperatures, if possible document the temperatures.
4) Do not put partially cooked meats or raw meats and eggs above ready to eat foods when storing in refrigerators.
5) Please set up the handwashing station outdoors when food is being prepared on grill or smoker outside.
Note: Observed good cold holding temperatures and excellent date marking and cooling methods. KEEP IT UP!!
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash her hands before wearing new gloves and after removing soiled glove. Broke raw shell eggs.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Note: Discussed with the employee about washing hands in between glove change. Also, recommend to double glove or have more than one employee working at the station when it is really busy.
- Food Storage / Preventing Contamination
Observation: Observed cans and bag of potato stored on the floor on a container that is not 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Observed fish thawing in container in 3-vat sink at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Sliced American cheese in 1DR upright refrigerator and 1/2 chicken (cooked)--walk-in refrigerator for prepared and dated 12/31/2015. (1/6/16 was the expiration date)
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 sanitizer bucket with a concentration of less than 200 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Note: The owner make chlorine solution.
- 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: Kenmore 1DR upright refrigerator.
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.
- Refuse / Area / Clean
Observation: Observed grease spilled on the ground and the grease barrel also had a lot of grease around the lid.
Correction: Please clean the area within 48 hours, as the grease can go in the stream and sewer if it rains. Prevent any spillage in future. Train employees.
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01/07/2016 | Routine | |
- 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 stored above cooked food and raw steak stored above precooked deli meat--walk-in refrigerator.
Correction: 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. Note: Re-arranged items in the walk-in.
- 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: corned beef hash 46F, shredded cheese 47F, ham 50F, Sliced cheese 56F-- on ice on right side of cookline. Sausage patties 45F and pork sausage 44F--1DR 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: Put all items in the walk-in refrigerator.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed at 0 ppm.
Correction: Immediately discontinue use of the dishmachine. 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. Note: EHS trained employee to prime the sanitizer and make sure there is not air bubble. After priming the dish machine was sanitizing at 100 ppm.
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08/28/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/28/2015 | Other | |
REMINDERS AND RECOMMENDATIONS:
1) Monitor holding, cooking, cooling and receiving temperatures for potentially hazardous foods.
2) All potentially hazardous foods on ice has to be maintained at 41F or below. (recommend adding ice and checking temperature every 2 hours).
3) Train employees for handwashing and no bare hand contact.
4) Train employees on how to use test strips and prepare the sanitizing solution manually. Please change the sanitizer buckets every 4 hours and test the solution every time it is prepared.
5) Train all employees for the Employee Health Policy.
Note:
1) Observed correct consumer advisory for Burgers and Eggs. Discussed with owner and the chef that they will need an asterisk adjacent to Sirloin Steak if they serve it undercooked (i.e. less than 155F). (Per the chef it is always fully cooked.)
2) The walk-in refrigerator was well lit, organized and date marking was excellent for all products inside the walk-in refrigerator.
3) CFM--Discussed with owner and he will have 4 additional employees get a certified food manager card.
4) The owner will discussed about checking the dish machine every shift to make sure it is sanitizing.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." None of the current employees had signed the EH Policy and they were not aware of it.
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: Handwashing / When to wash hands (corrected on site)
Observation: Observed 2 employees at different occasions failed to wash hands before engaging in handling clean plates and ready to eat foods after breaking raw shell eggs.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- 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: bread/toast
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. Note: Discarded.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. Observed whipped cream cooling in ice for consumption.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. Note: Removed the containers.
- 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: diced ham 65F, corned beef hash 60F, shredded cheese 65F --on ice on prep table near grill. Packaged half & half 55F and packaged butter 60F--on ice bar area.
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: Put all items inside the refrigertor. Note: Discussed with owner and manager about checking the temperatures every 2 hours, changing or adding ice and/or purchase more refrigerator.
- Equipment / Good Repair / Operation
Observation: The dish washing machine is not sanitizing.
Correction: Repair/adjust the unit so it is able to sanitize at minimum 50 ppm. Note: Owner called the company and the technician was on the way.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed at 0 ppm
Correction: Immediately discontinue use of the dishmachine. 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. Note: The owner called the technician and he was on the way.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-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 wet wiping bucket with a concentration of less than 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm based on the manufacturer's use directions and using the appropriate test kit. Note: Made bleach/chlorine solution and they will call technician to fix the quaternary ammonia dispenser.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Inner surface of beverage dispensing nozzles (soda gun) had black mold visible inside.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Note: The owner called in the afternoon to notify that it was cleaned.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: All utensils washed in the dish machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Note: Set up sanitizer solution @ 3-vat sink.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the coffee station.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Fairfax City Code/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: 1DR small refrigerator.
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.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
- Fairfax City Code/Certified Food Manager/Certification Process (repeated violation)
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
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05/29/2015 | Routine | |
- 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: ANY EGGS NOT FULLY COOKED, SUCH AS SUNNY SIDE UP AND STEAKS COOKED TO ORDER, NOTE
Correction: MENU ON-SITE WAS JUST REDONE TODAY, LEAVING OFF, THE ITEM INDICATOR ASTERISKS.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action.Fax OR E-mail copies of the required information (PROOF OF CERTIFICATION) to our office, at phone # 703-653 9448 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR RESTAURANT, INSPECTOR NAME AND YOUR NAME" please.
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10/21/2014 | Routine | |
**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. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (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.
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.
FACILITY PLANS ON A COMPLETE RENOVATION IN 2015. PLEASE SUBMIT PLANS TO PLAN REVIEW FOR APPROVAL PRIOR TO RENOVATIONS.
- 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. 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.
- 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 3-vat sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap. MANAGER HAS SPRING ON ORDER. ONCE INSTALLED, EMAIL A PHOTO TO THE HEALTH DEPARTMENT TO VERIFY COMPLIANCE.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment (repeated violation)
Observation: A direct connection exists between the drain line of the sanitizing basin of the 3-compartment sink and the wash and rinse basins.
Correction: An air gap needs to exist between the wash/rinse basins and the sanitizing basin of the three compartment sink. EMAIL A PHOTO OF THE FINISHED WORK TO THE HEALTH DEPARTMENT TO VERIFY COMPLIANCE.
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09/05/2014 | Pre-Opening | |
Approval for a Health Department Permit Operate is denied at this time. Review the cited items above. All items must be corrected as recommended at the time of the next pre-opening inspection. Call the Health Department at 703-246-2444 in order to arrange payment.
FACILITY PLANS ON A COMPLETE RENOVATION IN 2015. PLEASE SUBMIT PLANS TO PLAN REVIEW FOR APPROVAL PRIOR TO RENOVATIONS.
PLEASE SUBMIT SPECIFICATION SHEETS FOR WATER HEATER TO THE HEALTH DEPARTMENT FOR APPROVAL PRIOR TO INSTALLATION.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly:
1) Walkin Freezer (not turned on)
2) Freezer Chest (not turned on)
Correction: Above mentioned items need to be able to maintain proper temperatures.
- Critical: Certified Food Manager/Presence Required
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. 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: Hot Water / Water Heater / Peak Demands Met
Observation: Observed a GE Smartwater GG75T6A water heater that uses 75,000 BTU's to produce 68 GPH of 120F water at an 80F rise. Observed Autochlor AF-3D chemical dishmachine which uses 81 GPH.
Correction: Water heater needs to produce a minimum of 141 GPH of 120F water at an 80F rise. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands OR the chemical dishmachine shall be removed. The water heater shall be approved prior to installation.
- Mop Sink / Numbers and Capacities
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
- 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: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the mops sink faucet (after hose is attached).
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Three compartment sink faucet (not installed)
Correction: Install three compartment sink faucet that can be used in all three compartments.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: A direct connection exists between the drain line of the sanitizing basin of the 3-compartment sink and the wash and rinse basins
Correction: An air gap needs to exist between the wash/rinse basins and the sanitizing basin of the three compartment sink.
- Critical: Sewage System / Operation and Maintenance
Observation: A review of the menu finds that the facility is producing grease in quantities likely to contribute to the production of grease-laden wastewater. Therefore, the wastewater from warewashing is required to go through a grease trap.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the food prep area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Observed gaps along the back door.
Correction: Seal gaps along the back door to prevent any unwanted pest entry.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
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.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sinks in the bathrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Floor tiles throughout the food prep/dishwashing area,
2) Gaps and holes along the conduit/wall junctures throughout the food prep/dishwashing area,
3) Seal gaps along seams of hood/wall/ceiling junctures,
4) Seal gaps along seams in front service counters,
5) Seal off open area under service table.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/21/2014 | Pre-Opening | |
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