The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm. The following good retail practices were discussed during the inspection: 1) Use metal scoop with handle in ice machine rather than metal container with no handle.
No violation noted during this evaluation. | 12/28/2015 | Risk Factor | |
The purpose of this inspection was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 100 ppm. BevAir 1 dr upright cooler was serviced during the inspection and ambient temperature was reduced to 39 degrees F.
- 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: whole skinned lambs leaning against containers of lemons and eggplant in WI 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. NOTE: PIC had lambs placed in bags.
- 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. NOTE: PIC had wiping cloths in sanitizer solution of required concentration.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Whole, skinned lamb in WI cooler stored on floor.
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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 3 pans of hot TCS foods stacked on counter.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: shell eggs/heavy whipping cream/ jalepeno sauce in 1 dr dispaly cooler: 46/45/46 Degrees F.
Correction: Gallon milk in 1 dr UC cooler: 46 degrees F.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
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): No documentation for salad bar items which were held on time as public health control per PIC.
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. NOTE: Provided PIC with TPHC agreement for salad bar items, and PIC will document salad bar start times in future.
- Plumbing / Maintained in Good Repair
Observation: Cold faucet for rear handsink not functional.
Correction: Repair cold faucet for rear handsink.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: PIC provided soap to front and rear handsink.
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05/20/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cook rice, cook eggplant, cook rice wrap with banana leaves
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.--Due to the malfunction cooling unit cold holding the above items was discarded.
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12/29/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection in conjunction with a complaint received to the Fairfax County Health Department on 05/21/2014.
EHS provided the CFM with hot holding and parasite destruction sample letter.
- 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)
- 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 your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice(1) 121F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.---Discarded
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: slice melons, ceviche, hard broiled eggs, salad with slice tomatoes
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.---Items above was label with the four hour time range.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.---0ppm
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.---3-compartment sink was setup
- Refuse / Area / Clean
Observation: Accumulation of grease observed on the asphalt from the grease trap area and trash near the back entrance door.
Correction: A storage area and enclosure for refuse, recyclable, and returnables shall be maintained free of unnecessary items and kept clean.
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05/23/2014 | Routine | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection that was received by the Health Department on May 21, 2014. The complaint alleged visiting the facility approximately two weeks ago and noticed a roach infestation. Talked to the owner about the complaint and indicated with no issue with roaches. Observed no evidence of roach infestation during the routine inspection. The last pest control service was received on 05/14/14. The facility is currently receiving pest control service biweekly. The complaint is not confirmed at the time of the inspection.
No violation noted during this evaluation. | 05/23/2014 | Complaint | |
The Health Department has been notified that settlement on a change of ownership will occur on April 15, 2014. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
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 April 2014.
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: Rinnai R98LSiASME tankless water heater
- Physical Facilities Good Repair
Observation: Floor tiles are missing along the back of the cookline.
Correction: Replace missing floor tiles.
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04/08/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The disclosure is not provided on the menu for those items which may be served raw or undercooked.
Correction: Add the disclosure to the menu. Suggested verbiage was provided.
- Equipment / Good Repair / Components / Gaskets
Observation: The mechanical stopper at the middle sink of the 3 vat sink does not work. It will not hold water.
Correction: Repair the mechanical stopper or provide another means (manual stopper) to hold water in the sink.
- Cutting Boards / Resurface / Discard
Observation: The cutting board at the prep refrigerator and the two green cutting boards at the food prep tables are no longer easily cleaned and sanitized due to condition.
Correction: Re-surface or replace the three cutting boards. Cutting boards must be smooth and cleanable.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The following equipment was in need of cleaning:
1) shelves in the walkin refrigerator
2) ALL door edges of refrigerators and freezers
Correction: Clean the listed items.
- 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:
1) GE chest freezer
2) Kenmore blender
3) Samsung microwave oven
Correction: Remove the listed items. Food equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF.
- Critical: Backflow Prevention, Device / When Required
Observation: There is not a backflow prevention device on the faucets at the mop sink.
Correction: Install backflow prevention devices (vacuum breakers) on the faucets at the mop sink. The hoses must be connected to backflow prevention devices.
- Plumbing / Maintained in Good Repair
Observation: 1) The faucet handle in the employee restroom has come off.
2) The drain in the men's room handsink drains very slowly.
Correction: 1) Repair the faucet in the employee restroom.
2) Repair drain in men's restroom.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: 1) Ceiling tiles are missing above the prep table near the dishwasher.
2) Air conditioning duct above 3 vat sink is covered by wool filter.
Correction: 1) Replace missing ceiling tiles.
2) Replace wool filter with cover of duct work.
- Light Bulbs / Locations where Shielding is Required
Observation: Two sets of lights do not have protective shielding(covers):
1) flourescent fixture in the pastry room
2) lights in fixture in the back storage area - storage shelves, water heater, ets.
Correction: Provide a cover for the light fixture or provide shielding (plastic tubes) and end caps on the indvidual bulbs in both light fixtures.
- Outer Openings, Protected / Screen Requirements
Observation: The screen door has a hole in the wooden frame which would allow pests such as flies to enter the kitchen.
Correction: Seal the hole in the wooden door frame.
- Physical Facilities Good Repair
Observation: The following damage was noted to the facility:
1) walls above prep tables in the pastry room are dirty and damaged.
2) wall between the 3DR refrigerator and the 2DR freezer is damaged.
3) caulk along back of 3 vat sink is mildewed.
4) caulk along the back of the kitchen handsink is damaged.
Correction: 1&2) Make repairs to the walls to make them clean, smooth and easily cleanable.
3&4) Remove and re-apply new caulk along the back of the 3 vat sink and the kitchen handsink.
- Cleaning Frequency for Physical Facilities
Observation: The following areas of the facility were in need of cleaning:
1) wall behind spice shelves, near 2DR freezer
Correction:
2) behind and under the cookline
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04/01/2014 | Pre-Opening | |
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