- 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: COOKED PORK 45F& COOKED BEEF 45F @ #7
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF ITEMS THAT WERE PUT IN OVER 4 HOURS AGO AND WILL DISCARD ALL PHF AFTER TOTAL OF 4 HOURS FROM START OF PLACING THOSE ITEMS IN THIS/ESE UNIT/S, UNTIL EACH UNIT REPAIRED. THE CFM UNDERSTANDS THAT FOODS NEED TO BE < 41F BEFORE PLACING THEM IN THIS/ESE PREP-TOP TYPE UNITS REGULAR MONITORING WILL PREVENT UNNECESSARY PROBLEMS. ORAL & WRITTEN INFO. PROVIDED. (UNIT TEMP. RECOMMENDED TO BE AT 32-36 UPON OPENING)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: FACILITY MADE PRODUCTS SUCH AS MEAT LOAF ROLL, HEAD CHEESE, SLICEED HAM, RICE MIXES, SLICED HAM, SHREDDED PORK. AS A NOTE THE MAJORITY OF THE FORSALE PRODUCTS HAVE NO LABEL AT ALL.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. CFM SAID THE LABELER BROKE TODAY AND WILL LABEL ALL ITEMS A.S.A.P. TODAY. HE ALSO SAID THEY MADE THEM ALL TODAY.
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10/15/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION ONLY MGR. WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. MGR. SPOKE TO EMPLOYEES. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food item(s) is received at inadequate temperatures: Boxes that said keep refrigerated, of bagged & moist rice noodles were at 49F and mold could be seen through at least 5 of bags.
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. Mgr. called supplier for correction.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop in ice maker.
Correction: REMOVED. Ice is considered a food and must be treated as a ready to eat food that is subject to possible contamination and thereby certain requirements must be followed. Do not store ice scoops in ice makers or bins unless they are in a specifically designed holder or outside where handle cannot be contaminated by hands.
- 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: Bean sprouts in bowl on shelf of 3 compartment sink 58F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Mgr. put more ice in and said he will monitor temperature.
- 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 3 compartment sink and wet wash cloths with a concentration of 0.0 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. Corrected ORAL & WRIITEN INFO. PROVIDED.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at employees rest room was measured at a temperature less than 100°F. 67F.
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 Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen being used to store a sponge & wire mesh cleaner.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Items removed. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Insect Control Devices, Installation (corrected on site)
Observation: Insect control device (fly ribbon) is located over food preparation table in the kitchen where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. Removed.
- Toilet Tissue, Availability
Observation: Observed that toilet tissue holder was not provided at employees toilet.
Correction: Provide toilet tissue holder at each toilet to minimize hand contact with fecal waste.
- Physical Facilities Good Repair
Observation: Observed that the customer toilet is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities Good Repair
Observation: Observed that the bathroom exhaust system is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. and as discussed, it was observed that the employee’s rest room exhaust does not appear to be functioning. Proper maintenance enhances the functionality of the physical facilities and removal of obnoxious odors.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls (door also), especially the employee restroom door in the through out establishment 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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04/22/2015 | Routine | |
Sanitizer for 3-Vat sink: using bleach: Chlorine>50 ppm.
NOTE: 2-Door Prep Cooler in Kitchen under slicer, ambient 45F: USED ONLY FOR UNCUT FRUITS AND VEGETABLES WHICH WOULD REQUIRE PEELING OR SHELLING BEFORE SERVICE
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVATION: Observed employee place large metal ladle which had fallen on kitchen floor back into clean stack of utensils.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CORRECTIVE ACTION: Manager placed ladle in 3-vat sink for cleaning/sanitizing and instructed employee.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVATION: Internal surfaces of Scotsman ice machine behind front service counter had small amount of mold.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CORRECTIVE ACTION: Manager cleaned surfaces.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front wall of bakery area being used for storage of a basting brush and a sponge.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTIVE ACTION: Items were removed by manager.
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10/10/2014 | Risk Factor | |
The purpose of today's visit was to verify gasket replacement on three coolers as required by previous follow-up inspection of 21-Feb-2014, since the manager was not able to FAX or email documentation of such repair. Replacement of the gaskets is verified.
NOTE: The 2-Door Prep Cooler in the kitchen, under the slicer, has an ambient internal air temperature of 52F, even with new gaskets. It is currently being used only for storage of whole uncut produce, which could be stored at room temperature
No violation noted during this evaluation. | 03/06/2014 | Follow-up | |
OBTAIN 2014 PERMIT WITHIN 48 BUSINESS HOURS (NO LATER THAN 3 PM ON TUESDAY, FEBRUARY 25, 2014
- Thawing / Approved Methods (repeated violation)
Observation: Observed the following food thawing using an improper method: sliced cut pork from freezer in 2-door Prep cooler in kitchen under slicer, with internal ambient temperature of 52F.
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.
- 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) (for cleaning towel buckets), QUATERNARY AMMONIA (for 3-Vat dish washing sink) test kit.
- 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: 2-Door Flat Top Prep Cooler (Kitchen, Under Slicer), at 52F internal ambient temperature.
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. This cooler may not be used for potentially hazardous (time and temperature contro)l foods until repaired to maintain internal ambient temperature at a minimum 41F.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged: True 3-Door Prep Coolerl (Kitchen, at 3-Vat sink), Superior 2-Door Prep Cooler (Kitchen - Front Wall)
Correction: 2-Door Flat Top Prep Cooler (Kitchen, Under Slicer).
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2013. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2014 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2014 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
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02/21/2014 | Follow-up | |
Also present was Jorge Buendia, F-89553, EXPIRES 12-March-2014.
TPHC 4 Hour procedure was reviewed and is being followed, using color coding of packaged items.
A follow-Up Inspection will be conducted on or about Friday, February 21, 2014. To avoid further enforcement action, all violations noted under OBSERVATIONS AND CORRECTIVE ACTIONS above must be corrected by the time of this follow-up inspection.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: beef was being thawed in stagnant water.
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. DO NOT THAW MEAT, POULTRY, FISH, OR SEAFOOD IN STAGNANT WATER
- 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 (Chlorine) for cleaning towel buckets and a QUATERNARY AMMONIA, test kit for the 3-Vat Sink.
- 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: 2-Door Prep Cooler under Slicer, at 46F internal ambient temperature, and with damaged gaskets.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: True 3-Door Prep Cooler (Kitchen), Superior 2-Door Prep Cooler (Front Wall of Kitchen), 2-Door Prep Cooler (Kitchen - Under Slicer).
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. REPLACE GASKETS.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2013. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2010 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the Three Compartment Sink are leaking.
Correction: A plumbing system shall be maintained in good repair.
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02/11/2014 | Routine | |
Complaint allegation was not confirmed. See Risk Factor Evaluation for same date for details.
No violation noted during this evaluation. | 08/19/2013 | Complaint | |
The purpose of today's visit was to conduct a risk factor inspection in conjunction with a complaint inspection regarding food held at room temperature and sold at the front of the establishment.
The person in charge was able to explain that a four (4) hour TPHC (Time as a Public Health Control) procedure was in place, using color coding on food package labels to indicate times for disposal. This includes packaged items sold at room temperature from the counter and the "Henny Penny" display unit built into the counter, and a Vollrath warm holding unit (measured at 105F)
- 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: In True 3DR Prep Cooler in Kitchen - cut tomato at 48F
Correction: in Superior 2DR Prep Cooler at front of kitchen - sliced ham at 42F
- Critical: Fairfax City Code/Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: The Health Department permit shall be posted in a location that is visible to the customers. CORRECTIVE ACTION: POST PERMIT IN A CONSPICUOUS LOCATION VISIBLE TO CUSTOMERS. DISCUSSED WITH PERSON IN CHARGE.
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08/19/2013 | Risk Factor | |
ALL VIOLATIONS OBSERVED AT INSPECTION OF 4/15/2013 HAVE BEEN CORRECTED: EMPLOYEE HEALTH POLICY HAS BEEN IMPLEMENTED AND EMPLOYEES HAVE SIGNED AGREEMENTS
No violation noted during this evaluation. | 04/30/2013 | Follow-up | |
Complaint could not be confirmed.
No violation noted during this evaluation. | 04/15/2013 | Complaint | |
This food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by FAX or email that training has been completed. Failure to comply may result in further enforcement action.
A follow-up inspection will be performed on or about the date noted above, April 29, 2013. At this time Time as a Public Health Control written procedures and log entries will be reviewed, refrigeration, cold holding and cooling equipment will be re-inspected to ensure presence of thermometers to monitor temperatures. Store manager should also have an adequate instrument for periodically monitoring food temperatures directly. All violations noted above must be corrected prior to this follow-up inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bean sprouts in water in metal bowl in kitchen, RT at 63F.
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. CORRECTION: bean sprouts were iced to reduce temperature.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): unable to produce a log book for 4 hour TPHC procedure.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- 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: Superior 2D PREP COOLERS IN KITCHEN.
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Corrective Action: provide covered trash receptacles in both public and employee rest rooms.
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04/15/2013 | Routine | |
Condition alleged in complaint could not be observed
No violation noted during this evaluation. | 04/15/2013 | Complaint | |
Complaint was not confirmed.
No violation noted during this evaluation. | 04/15/2013 | Complaint | |
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