This was a routine inspection. Most of the violations observed were corrected during the inspection. It was also noted that employees were not properly trained on how to operate the 3-compartment sink. A training session on how to operated this sink was conducted during the inspection. The certified food manager was advised to periodic ally retrain employees on assigned duties to ensure that they continue to follow as trained.
A hand out on Active Managerial Control/AMC was given the certified food manager to use,
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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. (Sanitizing solution was prepared for soaking wet towels during the inspection).
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in cooler and walk-in freezer
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The exterior surfaces of the grease trap had accumulations of grime and debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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. ( CFM arrived during the inspection)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cooking area was being used to store and clean small containers and other utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse / Outside Storage Prohibitions
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment by the back door.
Correction: Refuse receptacles not meeting the requirements specified under 5-501.13(A) such as receptacles that are not rodent resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (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.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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01/11/2016 | Routine | |
This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. Food contact surfaces were noted to be visibly cleaned.
However, the certified food manager was advised to properly trained employees on how to arrange foods during storage to prevent cross-contamination.
The manager was training employees during the inspection while taking corrective actions to resolve observed violations.
- 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 meat and raw chicken were observed stored above cooked food, ready-to-eat foods, sand vegetables inside refrigerators.
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. (foods were rearranged accordingly)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen was being used to hold cooking utensils including a large wooden paddle
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. (items were removed)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/14/2015 | Risk Factor | |
- 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 meat, raw chicken and raw sausage links were stored above while milk bottles inside the walk-in cooler.
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. (milk relocated to higher shelves .)
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheese, milk, sausage, queso cheese, cream cheese, etc.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(milk discarded. Other items were relocated to the walk-in freezer for quick cooling to 41-F or lower)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 3-door prep cooler, walk-in cooler.
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/CHLORINE test kit.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the frying pans and pots were observed soiled with crusted grease.
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.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade and the holder 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. (cleaned during the inspection)
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: Theceiling of the cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized at the 3-vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: 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 / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the cookline is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the cookline is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Plumbing / Maintained in Good Repair
Observation: The spigot at the 3-compartment sink is not long enough to fill the wash and rinse compartment with hot or cold water. Also, the hot water handle at this sink is broken providing no hot water to properly wash rinse, and sanitize utensils.
Correction: Repair this sink accordingly.
- Outer Openings, Protected / Screen Requirements
Observation: The back door to the kitchen was kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use. Wet were not hung to properly air dry when they are not in use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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05/04/2015 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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. CFM PLACED CLOTHS IN SANITIZER SOLUTION IN BUCKET.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED RAW CHICKEN THAWING ON PREP COUNTER IN 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. CFM MOVED CHICKEN TO WI COOLER.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Tamales cooling for 6 hours in room temperature on prep counter observed at 69°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. EHS EXPLAINED PROPER COOLING METHODS, TAMALES MOVED TO WI COOLER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1)True 3DR prep top cooler:
-raw sausage 60F
-cooked cabbage 59F
-provolone 61F
-white cheese 58F
2)Koolco WI cooler
-cooked cabbage 51F
-milk 50F
-raw sausage 49F
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 FOOD ITEMS OUT OF TEMPERATURE DISCARDED. OPENED CONNECTED FREEZER DOOR TO AID DROPING WI COOLER TEMPERATURE DOWN. MAINTENANCE ARRIVING TODAY TO REPAIR.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Breakfast Menu -eggs
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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 BLEACH test kit.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: TRUE 3DR PREP COOLER, WI 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.
- 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 sanitizing bucket used to clean large mixing bowl with a concentration of 0 ppm total chlorine.
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. CFM ADDED CHLORINE TO SOLUTION AND TESTED AT ACCEPTABLE LEVEL.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the Imperial Oven is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
- 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.
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. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the cookline is blocked, preventing access by employees for easy handwashing. OBSERVED METAL BOWL FILLED WITH WATER IN SINK BASIN.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CFM REMOVED BOWL FROM SINK BASIN.
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04/02/2014 | Routine | |
The purpose of today's visit was to conduct the first risk factor assessment inspection at this facility after a change of ownership. Please fax a service report for the True 3DR prep cooler within ten calendar days.
- 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:
1) Sausage in True 3DR prep cooler at 55F,
2) Plain cream cheese at room temperature at 78F,
3) Milk in customer self service area at 65F.
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. DISCARDED.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. MOVED TO WALKIN COOLER.
- 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. THREE CFMS ARRIVED WITHIN FIRST HALF OF INSPECTION.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
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.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGNS.
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10/08/2013 | Risk Factor | |
The purpose of this visit was to follow up on a pre-opening inspection conducted on September 3, 2013. The establishment is in substantial compliance at this time. Information was given to the operator regarding proper cooling methods.
It is recommended that a sign be posted on the door of the walkin refrigerator reminding employees to make sure the door closes tightly.
It is recommended that the sanitize sink be set up first thing every morning to provide sanitizer when cleaning countertops, etc. Do not use the sanitize sink for a dump sink or for placing dirty utensils before washing.
Fax a copy of the new certified food manager ID cards when they are received.
The inspection program would not allow entries citing code numbers.
A new menu board has been ordered with appropriate consumer advisory designations.
The ladies room door has not been repaired. It is not self-closing. Install a closer on the ladies restroom door. This is a second citation on this observation.
There are still two pieces of equipment - upright refrigerator and sugar cane extractor - which are not being used in the food prep operation. Remove the unused, unnecessary equipment. This is a second citation on this observation.
The next inspection will be in approximately 30 days.
No violation noted during this evaluation. | 09/10/2013 | Follow-up | |
It was observed during the inspection, that a certified food manager was called to come into the facility. Two other people did not have valid certifications. Within four business days, fax or email a copy of another employee's food safety certification and picture card as required in Fairfax County.
There will be a follow-up inspection on September 10, 2013. At that time all items must be corrected.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in June
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBF75140NE
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: The consumer advisory is required for eggs on the menu. The advisory is not posted on the menu board.
Correction: Mark the item(s) on the menu which may be served undercooked or raw with an asterisk(*).
- Sanitizer Test Kit Required (corrected on site)
Observation: There was not a sanitizer test kit for use at the 3 vat sink.
Correction: Provide a chlorine(bleach) test kit to be used to monitor the strength of the sanitizer solution.
- Equipment / Good Repair / Operation
Observation: The 3DR True prep refrigerator was not maintaining ambient air temperature of 41F or less.
Correction: Service the unit. All refrigerators must maintain 41F or less.
- Equipment / Good Repair / Components / Gaskets
Observation: There is not a stopper for each sink of the 3 vat sink.
Correction: Provide a stopper for each sink of the 3 vat sink. Each sink must be able to hold water for proper washing, rinsing and sanitizing.
- Cutting Boards / Resurface / Discard
Observation: The white cutting board is cut and scored and is no longer easily cleanable.
Correction: REPLACE the cutting board.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The ladies room door is not self-closing.
Correction: Restroom door must be self-closing. Install a closer on the ladies room door.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Paper towels at the kitchen handsink are not in a dispenser.
Correction: Provide paper towels, in a dispenser, at all handsinks.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: There was unused equipment in the facility.
Correction: Remove unused, non-functioning equipment - upright refrigeator, prep refrigerator, sugar cane extractor. If the equipment is made functional, it may be kept.
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09/03/2013 | Pre-Opening | |
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