Today’s visit was to conduct a Risk Factor Assessment inspection.
All heat dish machines passed thermolabel test.
If you have any questions or concerns, please call 703-246-2444. Thank You.
No violation noted during this evaluation. | 01/07/2016 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented cans in dry storage
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM removed cans to return for credit
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08/26/2015 | Routine | |
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: cutting boards stored under pest trap on wall
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls behind the cookline is 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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01/13/2015 | Routine | |
This is a routine inspection. Correct all violations accordingly. Most food contact surfaces were observed to be visibly cleaned. There were no visible signs of pest presence on premises at the time of this inspection.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: sour cream, pimento cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors inside the walk-in freezer and inside the walk-in refrigerator are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.Remove items on the floors and clean the floor properly.
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11/07/2014 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:pimento cheese, sour cream
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.(Food containers were date marked during the inspection).
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08/06/2014 | Risk Factor | |
- Food Storage / Prohibited Areas / Dressing Room (corrected on site)
Observation: Observed personal clothing stored on food supply in the dry storage room
Correction: Food may not be stored in dressing areas. Personal clothing must be stored in a separate area away from food to prevent contamination.
- Lighting Intensity/ Food Prep Area / 50 foot candles (corrected on site)
Observation: Observed that inadequate lighting was provided in the food preparation areas. two of four light bulbs under the hood were burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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01/28/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/26/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: --------Gaskets of the Traulsen 2DR upright freezer and cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PER MANAGER GASKETS HAVE BEEN SCHEDULED TO BE REPLACED WITH NEW GASKETS.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Observed that a box of foam cups, box of fom plates and a box of plastic spoon were stored on the floor.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
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08/30/2013 | Routine | |
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