- Equipment / Good Repair / Components / Gaskets
Observation: The door latch on the WI freezer does not function satisfactorily, resulting in excessive frost accumiulation.
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.
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02/08/2016 | Follow-up | |
The purpose of this inspection was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink: 250 ppm. Chlorine sanitizer final rinse dishmachine: 100 ppm. NOTE: PLEASE PROVIDE SERVICE INVOICE FOR WALK-IN COOLER TO HEALTH DEPT. WITHIN 48 HOURS. A FOLLOWUP INSPECTION WILL BE CONDUCTED ON OR ABOUT 2/5/16.
- 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:Rice/ chicken wings/raw calamari/ heavy whipping cream/shrimp/scallops in 2 dr UC cooler: 47/47/48/47/48/47
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 disposed of all RCS food in 2 dr UC cooler.
- 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: Walk-in cooler and 2 dr UC 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: 2dr UC cooler observed at acceptable temperature later in inspection. Provide service invoice for WI cooler to Health Dept. within 10 days.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door latch on the WI freezer does not function satisfactorily, resulting in excessive frost accumiulation.
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.
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02/05/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink: 400 ppm. Chlorine sanitizer final rinse dishmachine: 100 ppm. Provided copy of date mearking fact sheet to PIC. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 2 DR UNDERCOUNTER COOLER AND FOR LICENSED PEST CONTROL SERVICE TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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: Refried beans/ beef chili/ raw calamari/ chicken wings/ raw shrimp/ heavy whipping cream in 2 dr UC cooler: 52/50/55/51/54/54 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 cooler.
- 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 dr UC 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: Provide service invoice to Health Dept. within 10 days.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2 dr UC cooler.
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.
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08/21/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonia solution in 3 vat sink: 350 ppm. Chlorine sanitizer final rinse dishmachine: 200 ppm. The following good retail practices were discussed during the inspection: 1) Repair/ replace rear door of kitchen to provide a tight seal.
- 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: fettucini in cheese sauce
Correction: cooked chicken wings in WI cooler.
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01/21/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Fax (703-385-9568) or email (Brian.Flaherty@fairfaxcounty.gov) Parasite Destruction documentation from food supplier to Fairfax Health Department within the next 10 days.
* All non-critical violations must be corrected within 30 days and no later than the time of the next inspection.
- 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).
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 Fairfax County Health Department (703)385-9568 and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. CFM made a phone call to food supplier at time of inspection to request Parasite Destruction Letter.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site) (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: bar area soda nozzles, and nozzle holsters.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed with CFM at the time of inspection.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
Observation: Outside refuse container was uncovered due to missing lid.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. CFM will contact trash provider to request new lids or refuse containers.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the kitchen door bottoms.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the ceiling above the rear kitchen entry/exit is not maintained in good repair and is leaking.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. CFM mentioned he will contact maintenance provider to conduct service.
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02/05/2014 | Routine | |
Today's visit is a follow-up to verify that the 4DR prep cooler is able to hold at 41F and below. Today, EHS observed the 4DR prep cooler and food holding at 41F or below.
No violation noted during this evaluation. | 10/02/2013 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Water Heater: AO Smith BTR 199 118 which uses 199,000 BTU, Chlorine dishmachine CMA C-2. Please fax a service report for the 4DR prep cooler no later than 10 (ten) calendar days. Per manager a service technician will service unit today.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:---- flour, salt and cookling oil.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the 4DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cut tomatoes # 1 and # 2 at 46F and 48F,
2) Gyro at 46F,
3) Shredded cheese mix at 48F,
4) Sliced cheese at 50F.
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.
- 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: 4DR prep cooler along cookline observed holding at 46F.
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 unit(s) are (missing, damaged):
1) Beverage Air 2DR upright cooler,
2) Vulcan walkin cooler.
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.
- 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 Beverage Air 2DR upright cooler and Delfield 4DR stacked freezer.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Observed outside dumpster was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Observed an accumulation of dead roaches on shelving facing front of kitchen.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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09/03/2013 | Routine | |
The purpose of today's visit was to conduct a complaint investigation. The Health Department received a complaint on June 7, 2013. The complainant called the Health Department the same day as the alleged complaint. The complainant alleges that a live roach was observed crawling on a plate of ordered chicken wings during lunch. EHS discussed complaint with the manager on duty during today's inspection. The manager was not aware of the complaint as he was not the manager that was on duty during the alleged complaint. Facility receives pest control service twice a month and EHS observed pest control service receipts. EHS observed no live or dead roaches during today's inspection. Also EHS observed no harbonage conditions. Complaint cannot be confirmed
No violation noted during this evaluation. | 06/11/2013 | Complaint | |
This is a follow-up to verify that the dishmachine is sanitizing properly. The manager shared that he faxed the service report twice. However EHS has no record of a service report being received by the Health Department. The third time the manager faxed the service report, the date on the service report did not reflect the correct timeframe. EHS observed today dishmachine sanitizing at 50 ppm bleach. Facility is now in compliance.
No violation noted during this evaluation. | 05/01/2013 | Follow-up | |
Today's visit is a follow-up to verify that the dishmachine is properly sanitizing and to verify proper cooling methods and temperatures. Per manager the dishmachine technician is waiting for a necessary part to repair the machine. The part was ordered on Monday, February 25, 2012. Facility is using the three compartment sink. Please fax a service report within ten calendar days once the dishmachine is repaired and properly sanitizing. Observed cooked foods in walkin cooler cooling overnight well below 41F. Facility is now in compliance with 3-501.14(A)(2).
No violation noted during this evaluation. | 03/01/2013 | Follow-up | |
Today's visit is a follow-up to the risk factor assessment inspection conducted last Friday, February 15, 2013. EHS arrived when the facility first opened and was able to observed the walkin cooler before it was entered/opened by any food employees. The walkin cooler was observed well below 41F. The cold holding temperatures observed during the last inspection may have been caused by improper cooling as seen today. The EHS and manager agreed that the food employees will use the cooling log for the next week. A follow-up inspection will be conducted next Friday, March 1, 2013 to verify that the dishmachine is sanitizing properly and to verify proper cooling and cold holding temperatures. NOTE TO MANAGER: repeat critical violations can lead to enforcement action, please continue to train and monitor food employees. Thank you for conducting the Employee Health training with food employees.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: observed two pans of baked chicken cooling overnight in the walkin cooler at 43-44F covered with plastic wrap and stored on a speed rack with little room between trays.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site) (repeated violation)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: chili and cooked beans in walkin cooler.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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.
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02/22/2013 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
EHS provided manager with the following handouts: employee health in Spanish, cooling log/sign in English/Spanish and date marking in English and Spanish.
A follow-up inspection will be conducted no later than Monday, February 25, 2013 to verify that the dishmachine has the correct level of sanitizer and to verify proper cooling methods and cold holding.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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, only one kitchen employee had a signed form on file, though complete set of forms had been provided as last inspection 12/6/12. Discussed with PIC.
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils: employee iced tea in glass above prep line across from cook line and and pitcher of cola in Beverage Air 2d RI refrigerator. Items removed by employees.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Hot sauce and marinara sauce in hot hold steam table across from cook line. Items removed and re-heated: hot sauce 119F, marinara sauce 119F. Water temp. was 122F. Removed to cook line for reheating
Correction: advised PIC to increase steam table temp.
- 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: In Vulcan 1d WI: Cooked chicken, rice, heavy whipping cream, shredded cheese, hot dogs, chili, above 41F. Moved to alternate cooling location. Advised PIC to replace damaged gaskets, though ambient was 37F
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.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: spinach-artichoke dip (cream based). Discarded.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located behind the bar is blocked, preventing access by employees for easy handwashing. Corrected by PIC.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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02/15/2013 | Risk Factor | |
The purpose of today’s visit 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.
Please fax to my attention, within 5 days, the invoice for the repair of the dishmachine. Additionally please fax me, within 10 days, the invoice for the installation of the self closing mechanism on the employee's restroom.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: AO Smith BTR-199-118 which uses 199,100 BTUs to produce 238 GPH of 120F water at an 80F rise
Dishmachine: CMA C-2, chlorine
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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: Consumer Advisory, Reminder Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Eggs any style
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Gaskets of the 2 door prep refrigerator, Delfield 2/2 door freezer, caulking at the 3-vat sink
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Glasses
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:GE Spacemaker microwave
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Plumbing / Maintained in Good Repair
Observation: Observed the hot water at the handsink adjacent to the 3-vat sink was not working.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the door in between the walk in and the walk in freezer.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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12/06/2012 | Routine | |
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