The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation. | 04/01/2016 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation. | 12/31/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log, Food Monitoring Log, Parasite Destruction Letter Requirements, Sample farm raised fish/parasite destruction letter. EHS discussed proper glove usage, handwashing and time as a public health. Please note that Equipment in Good Repair is a repeat out of compliance observation for the middle and right small bar coolers. Please note that there is a data plate inside the top front left area of the cooler that states that the cooler is intended to hold only non-potentially hazardous packaged items and beverages. Please consider replacing these items. In the meantime repair the units to hold 41F or below or do not store any potentially hazardous foods in the units. Please fax or email a service invoice or email from owner confirming the plan of action for coolers within ten calendar days. Also within ten days please email or fax a letter from the second salmon supplier as discussed.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised salmon served raw or partially cooked were observed without a written statement from the supplier stating that the salmon were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Yogurt drinks at 48-50F in Small Display Cooler middle,
2) Yogurt drinks at 46-48F in Small Display Cooler right.
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 INSIDE BOTH UNITS WAS MOVED TO WALKIN COOLER TO CHILL.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment:------all three small display coolers in the bar area holding potentially hazardous foods.
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.
- 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:
1) Small display cooler middle holding at 50F,
2) Small display cooler right holding at 55F.
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.
- Certified Food Manager/Certificate Process (repeated violation)
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the only handsink located in kitchen being used by one food employee to fill out containers with water. Observed another food employee handsink to rinse and ring out wiping cloth towels.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH CFM.
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04/16/2015 | Routine | |
DM: Ecolab ES2000: Cl >50 ppm
No violation noted during this evaluation. | 09/29/2014 | Risk Factor | |
Second CFM Present: Sobh Afsan Atash, Prometric 1715745, 04-Jul-2017
Ecolab ES 2000 Dish Washing Machine was not providing a detectable level of chlorine.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets improperly stored in bucket on kitchen floor.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- 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: Imbara UC Displ-C #2 (bar): diced vegetables at 47F
Correction: Imbara UC Displ-C #2 (bar): yogurt drink in pitcher at 46F.
- Equipment / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and is unable to maintain cold food at or below 41°F: Imbara Under Counter Display Coolers #2 (middle) and #3 (right) behind bar. Ambient internal air temperatures: #2 46F
Correction: #3 48F.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: Imbara Under Counter Display Coolers #1, #2, #4 (behind bar).
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces. WHEN DISH WASHING MACHINE IS REPAIRED AND DELIVERING A SANITIZING RINSE WITH AT LEAST 50 ppm. CHLORINE, SEND REPAIR RECEIPT TO EHS INSPECTOR by EMAIL: john.vandervoort@fairfaxcounty.gov, OR FAX to 703-385-9568 or 703-653-9448, ATTN: John Vander Voort, RE: Alborz Restaurant.
- 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. Several staff members have taken the Prometric exam, but have not acquired the ORS card. EHS/Inspector provided information on ORS.
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 (by Wednesday, 29-May-0-14). A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568 or (703)-653-9448, or email john.vandervoort@fairfaxcounty.gov. FAILURE TO PROVIDE A COPY OF THE PHOTO IDENTIFICATION CARD WILL RESULT IN FURTHER ENFORCEMENT ACTION.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the back wall of the kitchen being used for washing a yellow squash.
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 covered refuse container for the disposal of feminine napkins in the ladies room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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05/14/2014 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: melted butter at 108F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. BUTTER WAS REHEATED TO 165F.
- 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. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was observed in excess of 200 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 chlorine solution between 50-200 ppm. Verify concentration using the appropriate test kit.
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12/12/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax a copy of the invoice for the repair of the 2DR prep refrigerator in the kitchen. Invoice should indicate that the unit is holding below 41F. Additionally please fax two completed copies of the employee health policy agreement (Form #2). Consumer advisory should also be faxed to confirm proper use of the consumer advisory.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State SBD81199NE 118
Dishmachine: ES2000
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: 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: sliced tomatoes 52F, cooked lentils 50F, lamb 60F in 2DR prep refrigerator (right). MOVED TO WALK-IN TO COOL. [NOTE: All mentioned items had been in unit for no more than three hours-- this unit was holding at 55F.] Additionally, diced tomatoes in beverage refrigerator (right - at bar) were at 45F. Diced tomatoes were moved to beverage refrigerator (left - at bar) to hold at 41F or below.
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: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu do not provide a disclosure statement. Spoke with managers who agreed to add the disclosure on the new printed version.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the quaternary ammonia.
Correction: Obtain a quaternary ammonia test kit.
- 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: 2DR prep refrigerator (right) - All TCS foods were removed from the unit. Person in charge contacted technician.
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. DISCONTINUE USE OF THIS UNIT UNTIL IT IS REPAIRED TO HOLD FOODS BELOW 41F.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the top, outside portion of the 2DR prep refrigerator (right) in the kitchen was observed soiled. SPOKE TO PERSON IN CHARGE CONCERNING THE CLEANING FREQUENCIES OF EQUIPMENT.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen floor is in need of cleaning. Ensure water and debris on the floor is removed from the floors.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator. Observed several containers of household use roach and ant pesticide.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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04/22/2013 | 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)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Found ice scoop buried in the ice inside the ice machine.
Correction: During pauses in dispensing, thye ice scoop shall be stored in a cleaned and sanitized surface or on a scoop dispenser to protect the ice from being contaminated.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: Food storage under other sources of contamination. Bags of onions stored on shelves located on the outside of the building near the kitchen entrance
Correction: Food may not be stored under other sources of contamination. Food must be a stored inside the building to protect them from animals and other contamination.
- 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:sliced tomatoes=46-F, marinated chicken =47-F, marinated beef = 46-F, shirizi salad =46-F , sliced tomatoes = 47-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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the bar 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 (corrected on site)
Observation: Observed that signs or posters that notifies food employees to wash their hands are not provided at some of the 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. (Signs given to CFM)
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Cold Medicine observed at the foode prep table overhead.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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12/18/2012 | Routine | |
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