The purpose of this visit was to conduct a risk factor assessment. Chlorine in 3 vat sink: 150 ppm. The following good retail practices were discussed during the inspection: 1) Exhaust hood has not been cleaned for six months - have hood serviced as often as necessary to prevent excessive accumulation of grease to prevent food contamination and as a fire prevention measure. 2) Replace home standard microwave and toaster oven with commercial grade equipment. 3) Provide adequate flow of hot water at handsink at bar. 4) Handsink at bar is draining slowly - have handsink serviced to improve drainage.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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. (see handout provided) 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. NOTE: Certified food manager with required credentials arrived during the inspection,
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handsink at the bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: Soap was provided during the inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handsink at the bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/24/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection., Provided copy of storage order poster and date marking fact sheet. The majority of the cold holding capacity of this facility was found to be malfunctioning at the time of inspection, so that the ambient temperature required to maintain TCS foods at required temperature could not be maintained. The PIC voluntarily ceased operations until the cold holding capacity could be restored. THE FACILITY MUST REMAIN CLOSED AND ALL FOOD SERVICE RELATED ACTIVITIES SUSPENDED UNTIL THE WALK-IN COOLER IS REPAIRED AND A SATISFACTORY FOLLOW-UP INSPECTION IS CONDUCTED BY THE HEALTH DEPARTMENT. A COPY OF THE SERVICE INVOICE FOR THE WALK-IN COOLER MUST BE PROVIDED AT THE FOLLOW-UP INSPECTION.
- 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: raw tilapia/milk/ cubed beef/ shell egg/ cooked greans in walk-in cooler: 46/50/63/52/51 degrees 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. NOTE: PIC voluntarily disposed of all TCS food in the walk-in cooler.
- 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: Service inspection scheduled during the inspection. Provide copy of the service invoice at the follow-up inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: Replace missing handle on prep cooler top.
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: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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. (see handout provided) 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. NOTE: Certified food manager with satisfactory credentials arrived during the inspection.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. The walk-in cooler, which is the majority of the cold holding capacity for this facility, had an ambient temperature of 57 degrees F at the start of the inspection. TCS food within the walk-in was out of temperature and was volutarily displosed.
Correction: The PIC voluntarily ceased operations until the walk-in cooler could be satifactorily repaired and a followup inspection could be conducted by the Health Dept. The facility must not reopen or proceed with any food service related activities until the walk-in cooler is repaired and a satisfactory follow-up inspection is conducted by the Health Department.
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06/03/2015 | Routine | |
Service of WI cooler had been satisfactorily completed, and temperature of WI cooler was steadily decreasing during the inspection. PIC advised no TCS food would be placed into the WI cooler until the ambient temperature was 41 degrees F or below. Facility is authorized to resume food service operations.
- 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: Service inspection scheduled during the inspection. Provide copy of the service invoice at the follow-up inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: Replace missing handle on prep cooler top.
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.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. The walk-in cooler, which is the majority of the cold holding capacity for this facility, had an ambient temperature of 57 degrees F at the start of the inspection. TCS food within the walk-in was out of temperature and was volutarily displosed.
Correction: The PIC voluntarily ceased operations until the walk-in cooler could be satifactorily repaired and a followup inspection could be conducted by the Health Dept. The facility must not reopen or proceed with any food service related activities until the walk-in cooler is repaired and a satisfactory follow-up inspection is conducted by the Health Department.
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06/03/2015 | Follow-up | |
Restaurant representatives - add corrected or new information about Arif Skyline Cafe, 3811-C S. George Mason Drive, Falls Church, VA 22041 »