The purpose of this visit was to conduct a follow-up inspection. The walk-in cooler remains at an elevated and unsatisfactory temperature, although no TCS foods were being stored in the WI at the time of the inspection. PIC advised that no TCS food would be stored in the unit repairs were completed. Hand sink hot water temperature remained below 100 degrees F. PIC advised that service technicians had already visited the facility to correct these issues, and that reapirs would be completed by Friday 3/4/16.
- 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: Walk-in 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. NOTE: Have walk-in cooler restored to fully functional condition within 10 days.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2 dr upright cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. Hot water supply is turned off due to leak.
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. NOTE: Provide hot water to handsink within 10 days.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the three vat sink are leaking.
Correction: A plumbing system shall be maintained in good repair.
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02/29/2016 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer wiping cloth bucket: 200 ppm. NOTE: A FOLLOWUP INSPECTION WILL BE CONDUCTED ON OR ABOUT 2/22/16 TO VERIFY WALK-IN COOLER HAS BEEN BEEN RESTORED TO FULLY FUNCTIONAL CONDITION AND HOT WATER HAS BEEN PROVIDED TO 3 VAT SINK.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-in 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. NOTE: Have walk-in cooler restored to fully functional condition within 10 days.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2 dr upright cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. Hot water supply is turned off due to leak.
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. NOTE: Provide hot water to handsink within 10 days.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three vat sink are leaking.
Correction: A plumbing system shall be maintained in good repair.
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02/11/2016 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Provided copy of date marking fact sheet to PIC. NOTE: Discussed the following good retail practice with PIC during the inspection: 1) Pan of hot water in which cooking utensils are stored must be at a minimum temperature of 135 degrees F.
- 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 chicken stored above diced tomato and spice mixture.
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: PIC had the storage order corrected.
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10/27/2015 | Risk Factor | |
heh purpose of this visit was to provide a routine inspeciton. Quaternary ammonium sanitizer 3 vat sink: 300 ppm. Chlorine sanitizer wiping cloth bucket: 200 ppm.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: cooking utensils stored in still, unheated 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.
- Thawing / Approved Methods (repeated violation)
Observation: Observed the following food thawing using an improper method: fish filets thawing in still water in 5 gallon bucket.
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.
- Sanitizer Test Kit Required (repeated violation)
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit. NOTE: Provide test kit for quaternary ammonia and chlorine sanitizer.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Handsink pulling away from wall and has jagged egdes due to corrosion near faucet handles.
Correction: Repair/replace handsink to provide smooth/easily cleanable surface.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
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. NOTE: Handwashing cleanser provided.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Sanitizer store immediately next to tomato sauce and over bottled lemon juice.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. NOTE: PIC corrected storage order.
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03/25/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a complaint investigation for a complaint that was received on May 26, 2014.
* The permit holder voluntarily closed the establishment at the time of inspection due to potential imminent health hazard.
* In order to resume normal operation the permit holder must be granted approval from the Fairfax County Health Department.
The following must be completed prior to requesting follow-up inspection:
1) All foods inside the Victory 2DR Coolers(left & right) and the Upstairs WIC shall be discarded.
2) Interiors of Victory 2DR Coolers(left & right) and the Upstairs WIC shall be cleaned and sanitized.
3) A certified pest controller shall inspect, assess, & document findings of overall condition of establishment(upstairs area as well).
4) The certified pest controller shall provide documentation of services provided and establish a frequency of future services.
5) All exterior outer openings shall be completely enclosed. All interior holes, cracks, and crevices shall be filled and/or enclosed to prevent potential harborage conditions.
6) Certified food manager shall be present at the time of follow-up for potential granted approval of continued operation.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site) (repeated violation)
Observation: The following food item(s) is observed to be unsound or adulterated: Dusted Rolls, Raw Beef, Raw Lamb, Bananas, Pita Bread, Carrots, Fillo Pastry Sheets observed in direct contact with rodent feces and gnaw marks( Victory 2DR Coolers & Upstairs WIC).
Correction: ALL food(s) shall be safe, unadulterated and honestly presented as specified under 3-601.12. Dusted Rolls, Raw Beef, Raw Lamb, Bananas, Pita Bread, Fillo Pastry Sheets & Carrots discarded at the time of complaint investigation.
- Equipment / Good Repair / Components / Gaskets
Observation: The bottom gaskets of the Victory 2DR Coolers in kitchen have gnaw marks from rodents/pests.
Correction: Replace/repair gaskets on the Victory 2DR Coolers to ensure complete enclosure and to prevent potential for temperature abuse and potential cross-contamination from rodents or other unwanted pests.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Interiors of Victory 2DR Coolers(left/right) & Upstairs WIC.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Empty Victory 2DR Coolers & Upstairs WIC then clean & sanitize the interior surfaces.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Dining room entrance door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Door closed at the time of inspection. Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Upon entry into the establishment rodent droppings were observed throughout the establishment.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Certified food manager shall be responsible for routinely inspecting the premises to control the presence of pests on the premises.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed rodent droppings throughout the estabslishment: inside Victory 2DR Coolers, inside Upstairs WIC, on top of 3DR Prep Cooler, along floor in front of Victory 3DR Coolers.
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. Contact certified pest controller to assess the establishment and document findings and corrective action for pest concerns.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The permit holder voluntarily closed establishment at time of complaint investigation due to an imminent health hazard: rodent infestation.
Correction: The permit holder shall contact the Fairfax County Health Department upon completion of all corrective actions to request approval for resuming operation.
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05/28/2014 | Complaint | |
NOTES:
* The purpose of today's visit was to conduct a follow-up inspection for a complaint inspection that took place on March 7, 2014.
* There will be a follow-up inspection to take place on Thursday April 10, 2014.
* All floors and walls shall be cleaned of debris and mouse droppings.
* All unnecessary and unused items inside the establishment shall be removed to eliminate harborage conditions.
* All interior wall holes, cracks, and crevices shall be filled or eliminated to prevent harborage conditions.
* Victory 2DR Cooler (left) shall not be used to store food until bottom gasket is replaced or reenforced with metal stripping to prevent cross-contamination from pests.
* Food establishment certified food manager shall inspect foods, food contact surfaces, and premises for evidence of pest to prevent potential cross-contamination or harborage.
* Pest controller made site visit at time of inspection.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: Fresh Cilantro, Marinated Whiting, Bread Rolls, & Cheese (Victory 2DR Cooler (leftt)) observed in direct contact with mouse droppings.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Items were discarded at the time of inspection by a food employee. Plastic wrapped foods inside Victory 2DR Cooler(left) were discarded at time of inspection by food employee.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The establishment is not being routinely inspected to control pests. Mouse droppings found on exterior surfaces of ice machine, on top of box of raw lamb awaiting cut, in direct contact with food contact surfaces of cutting boards of prep cooler and hot-holding unit & meat slicer, on the interior floor of the Victory 2DR Cooler (left), on top of food containers of marinated chicken, marinated beef, & exterior of raw shell eggs inside Victory 2DR Cooler(left), and in the floor of kitchen area directly in front of Victory 2DR Coolers.
Correction: The certified food manager shall routinely inspect the establishment premises for evidence of pest. Communicate findings with pest controller and staff for remediation. Raw Shell Eggs discarded at time of inspection.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Holes, cracks, and crevices in interior walls of establishment behind bar area, and behind 2DR Victory Coolers(left & right).
Correction: Eliminate holes, cracks, and crevices inside the food establishment to prevent harborage conditions of pests.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Behind bar area under stairs there are unnecessary items and unused equipment consisting of: luggage, speakers, shoes, diapers, and other items unnecessary to the food establishment operations.
Correction: Remove all unnecessary and items from the establishment to prevent harborage conditions for pests.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Floors and walls behind bar area under stairs, and behind Victory 2DR Coolers(left & right) are in need of cleaning of food debris, mouse droppings and trash.
Correction: Clean the floors and walls inside the establishment behind equipment to eliminate harborage conditions of rodents and pest.
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04/07/2014 | Other | |
NOTES:
* The purpose of today's visit was to conduct a complaint investigation.
* Complainant: "WHILE WE WERE EATING OVER THERE WE SAW 2 MOUSE / MICE".
* Facility is routinely serviced by Allstates Termite Control on a bi-weekly basis and is sprayed for "general pests", sticky traps are set, and bait traps are set. Invoices were available at the time of inspection, and pest controller was called and arrived during the inspection.
* Evidence of mouse droppings were found at the time of inspection as well as harborage conditions. Please ensure the following measures are taken to reduce the potential of pest & rodent problems:
1) Ensure all exterior outer openings to the establishment are completely enclosed and sealed. Ensure interior holes, cracks, and crevices are filled to prevent harborage.
2) Ensure establishment is free of unnecessary items. Ensure floors & walls behind equipment and throughout the establishment are cleaned free of debris.
3) Continue pest controller services and monitor establishment for evidence of pests and rodents.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed mouse droppings on top surface of exterior of ice machine.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist: holes in the wall under stairs and clutter underneath stairs behind bar area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions by removing clutter underneath the stairs and filling holes in the walls to control and prevent the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items(speakers, shoes, shoe boxes, trash bags(filled with items)) that are unnecessary to the operation or maintenance of the establishment are being stored on the premises underneath stairs behind bar area.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors & walls in the facility are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/07/2014 | Complaint | |
NOTES:
* The purpose of the today's visit was to conduct a follow-up inspection.
* The Superior 3DR MUT ambient air temperature was 38 degrees F at the time of inspection.
* The top of the Superior 3DR MUT was propped open at the time of inspection and would explain why the sliced tomatoes internal temperature was higher than other PHF's in the bottom of the unit.
* Sliced Tomatoes were relocated to the bottom of the Superior 3DR MUT at the time of inspection.
No violation noted during this evaluation. | 03/06/2014 | Follow-up | |
MAINTENANCE:
* Hot Water Heater: GE GG75TO6A5K00
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Please send verification of the implementation of the employee health policy and the invoice of the service/repair for the Superior 3DR MUT to Fairfax County Health Department to (703)385-9568 or Brian.Flaherty@fairfaxcounty.gov
* All critical violations must be corrected within 10 days and no later than the time of the next inspection.
* All non-critical violations must be corrected within 30 days and no later than the time of the next inspection.
- 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." Employee health policy could not be provided at the time of inspection.
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: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread rolls, and lime slices.
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. Discarded by food employee.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Whole frozen chicken stored 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. Raw chicken placed under moderate temperatured running water.
- 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: Cooked Greens 48 F, Hummus 49 F(Superior 3DR MUT) Baklava 60F (Display Cooler).
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. All PHF's relocated to Victory 2DR RIC at time of inspection.
- 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.
- 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: Superior 3DR Make-up Table.
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. Please email or fax service repair documentation to Fairfax County Health Department. (see notes section)
- 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 no chlorine sanitizer solution during food preparation processes.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to 200 ppm total chlorine when tested using the appropriate test kit.
- 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Dish detergent was being used from 3-vat sink. No anti-bacterial soap available at the time of inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected at the time of inspection.
- 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.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed mouse droppings on equipment surfaces next to kitchen handsink, and on spice storage self.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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02/03/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with handouts on the following topics: bare hands contact, time as a public health control samples and prevent cross contamination
- 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: ------cooked raisan, onion and peanut topping put on top of rice dish.
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. DISCARDED.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw shell eggs being stored over vegetables in Victory 2DR upright cooler left,
2) Observed raw chicken being stored over sauce in Victory 2DR upright cooler right,
3) Observed raw lamb and raw shell eggs being stored over vegetables in Walkin Cooler upstairs.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control---------1) cooked raisan, onion, peanut topping---2) soups-----3) salad with cut tomato.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
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11/14/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Please fax a copy of the next two pest control service receipts/report to 703-385-9568
MAINTENANCE:
*Water Heater: GE GG75T06ASK00
*Dish Machine: N/A, Sanitize basin observed with acceptable levels of Quat
-Smoking in designated areas: upstairs is a hookah lounge
A letter was sent on March 10, 2006 that this is not an approved water heater and that when this water heater is replaced, water heater should be replaced with a commercial and at least 60 GPH recovery rate water heater.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-------Observed spoons being stored in 90F water on stovetop being used to stir soups.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the majority of the cold holding equipments.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH & QUATERNARY AMMONIA test kit.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:----------Observed that the caulking at the kitchen handsink needs to be replaced.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer garlic containers were observed reused for the storage of various foods.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:
1) Knives,
2) Pounder.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink is leaking.
Correction: A plumbing system shall be maintained in good repair. This needs to be repaired as soon as possible, as it may be serving as a harborage condition for pest.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Floor tiles,
2) Wall under the three compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control pests------Observed two live roaches.
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. PER MANAGER PEST CONTROL RECEIVED 1-2 WEEKS.
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03/21/2013 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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.
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs over cooked pasta in 2dr Victory reach-in - left, raw pork over cut onions and raw fish over cut carrots in 2dr Victory reach-in cooler - right
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.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination: at buffet line
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- 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: yogurt (59F), cooked bulgur wheat (69F), hummus (65F), cooked egg plants (68F), stuffed grape leaves (76F) on cold buffet - manager discarded.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) at prep table 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by 3-vat sink being used as a dumping station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall: 2 unisex bathrooms.
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 kitchen 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.
- 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 all handwashing sinks used by food employees: 2 bathrooms and sink at Server station.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (corrected on site)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerator.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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12/14/2012 | Routine | |
The purpose of the evaluation was to conduct a risk factor assessment.
Hot water heater: GE Smartwater , GG75T06ANFOO
Grease trap cleaning:
Vent hood cleaning: contracted
Pest Control service: contracted
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing glasses on second level.
Correction: Certified food manager shall train staff to sanitize all equipment, utensils, and surfaces at both first and second level compartment sinks. Purchased required Quartenary Ammonium test paper to confirm compliant sanitizer concentration
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees rinsing hands without soap
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 - eggs and beef observed shelved over vegetables.
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. See also posted storage chart.
- Critical: Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid Certified Food Manager (CFM) exam certificate but does not possess the CFM card
Correction: Food managers who possess a valid CFM certificate shall obtain the photo identification card issued from ORS Interactive, Inc. within 10 days and fax to (703) 385-9568
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at either kitchen handsink or server beverage station handsink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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11/23/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Al Jazera Restaurant, 3813d S George Mason Dr, Falls Church, VA 22041 »