Anthony's Restaurant, 3000 Annandale Road Unit# 101, Falls Church, VA 22042 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Anthony's Restaurant
Address: 3000 Annandale Road Unit# 101, Falls Church, VA 22042
Type: Full Service Restaurant
Phone: 703 535-0100
Total inspections: 6
Last inspection: 11/30/2015

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm. No violation noted during this evaluation.	11/30/2015	Risk Factor
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Chlorine sanitizer final rinse dishmachine initial/final: 0/100 ppm. Quaternary ammonium sanitizer 3 vat sink: 300 ppm. Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Gyro on vertical broiler: 90 degrees F. 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. NOTE: Gyro was determined to be out of temperature <1 hour and was reheated to a temperature above 165 degrees F, then returned to hot hold at a temperature above 35 degrees F. Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. 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: Service technician arrived during the inspection and repaired the dishmachine to provide chlorine sanitzer concentration of 100 ppm.	08/17/2015	Routine
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink: 400 ppm. Chlorine sanitizer final rinse dishmachine/ wiping cloth bucket: 200/200 ppm. Provided copy of parasite destruction letter fact sheet and sample letter. NOTE:PLEASE REMEMBER TO PROVIDE FARM RAISED/PARASITE DESTRUCTION DOCUMENTATION TO HEALTH DEPARTMENT FOR SALMON, SHRIMP, AND TILAPIA WITHIN 10 DAYS. Wiping Cloths/Use Limitation/Wet Towel Storage Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Farm Raised Fish Served Raw RTE / Written Statement from Supplier Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). Salmon, tilapia, shrimp. 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. Provide copy of farm raised or frozen for parasite destruction to Health Dept. within 10 days.	03/20/2015	Routine
The purpose of this visit was to conduct a complaint investigation regarding the food establishment serving old, cold food. The complainant also felt ill after consuming a steak and cheese during a prior visit. The complainant also had a flan that appeared to be soupy during another visit. The food was in good condition in all the coolers and properly datemarked. The flan is made in-house and did not appear to be soupy. Complaint could not be confirmed. No violation noted during this evaluation.	10/02/2014	Complaint
Today’s inspection 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. EHS provided additional training and written instructions on: -Employee Health policy -how to set up 3-vat -glove usage Do not leave any potentially hazardous food on counter at pizza station Do not drink from open container Make sure there is a trashcan near every hand sink Do not have any utensils in standing water Obtainer quaternary sanitizer test kit Please provide a picture of salmon package that shows it is farm-raised by September 18, 2014. Else, obtain parasite destruction letter or fully cook salmon. Please provide a copy of dishmachine maintenance invoice by September 18, 2014. FOR MORE INFORMATION: All inspections are available for public viewing on the State of Virginia website ( www.vdh.virginia.gov ). It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. Farm Raised Fish Served Raw RTE / Written Statement from Supplier Observation:* The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: cooked to serve Tilapia and Salmon Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. EHS observed Tilapia is Farm-raised. Manager will send picture of farm-raised Salmon they use since they do not have have the packaging currently. Parasite Destruction Survey filled out for file. 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 machine with a concentration of 0ppm total chlorine. Observed chemical container was empty. 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. Replaced with new chemical container but still ran at 10ppm. Maintenance called. 3-vat setup with chlorine sanitizer for manual washing. EHS provided training to employees on how to manually set up 3-vat. 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: three hand sinks in the kitchen and at bar. Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Signs posted.	09/04/2014	Risk Factor
PREOPERATIONAL FINAL INSPECTION 1. Food Manager to obtain CFM picture I.D. Card. 2. Install a mop rack at the mop sink *Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department. No violation noted during this evaluation.	07/28/2014	Pre-Opening

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