The purpose of today's visit was to conduct a risk factor assessment. Please make sure all hand sinks are fully stocked with soap and paper towels at all times. Proper hand washing is very important in helping to prevent food borne illness. Observed very good food temperatures.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. FOOD EMPLOYEE RINSED HANDS UNDER WATER & DRIED THEM ON A TOWEL FROM APRON.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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. GARLIC & OIL MIXTURE
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. MANAGER LABELED WITH DISCARD TIME
- 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. SOAP WAS REFILLED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS WERE RESTOCKED.
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12/09/2015 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. Management has decided to reduce the amount of product cooked and portion it out into shallow pans to facilitate cooling. They completed the cooling temperature log and returned it to indicate that they are meeting the cooling temperature requirements. The temperature observed for the meat sauce observed during cold storage was 37F.
Remove all TCS food from the refrigeration unit that is not working and provide service report upon repair. Discontinue use to store TCS food until the unit is repaired and able to maintain an ambient temperature of 41F or below.
Create a space where employee beverages may be stored. Employees may drink from containers that have a lid and use a straw. Do not drink from open containers.
It is recommended that the manager review food safety protocol with all employees prior to the next inspection.
Repeat violations within an 18 month period will result in enforcement.
If additional information is needed regarding cooling please contact me.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN CANNED BEVERAGES STORED ON PREP TABLES IN THE WARE WASHING AREA AND PIZZA PREP STATION.
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.
- 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: BEVERAGE AIR 2DR REACH IN REFRIGERATOR 44F.
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 REFRIGERATOR MAY NOT BE USED TO HOLD POTENTIALLY HAZARDOUS FOOD. REPAIR UNIT TO ENSURE AMBIENT TEMPERATURE IS 41F OR BELOW.
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04/28/2015 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
Discussed cooling methods and provided cooling log with cooling information.
If reducing the product down to shallow pans is not an option due to space limitations it is recommended a cooling wand be obtained to facilitate cooling.
Track the cooling process for two weeks and provide cooling charts via fax or email to my attention. FAX # 703-653-9448, EMAIL: diana.rodriguez@fairfaxcounty.gov
A follow up inspection will be conducted within 10 days of this inspection to determine which new method for cooling was implemented and to ensure all other critical violations have been corrected.
Discussed active managerial control with the person in charge and provided hand washing signs to post at each hand sink.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN CANNED BEVERAGES STORED ON PREP TABLES IN THE WARE WASHING AREA AND PIZZA PREP STATION.
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 / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED SODAS STORED ON THE FLOOR BY THE WATER HEATER, OIL CONTAINERS ON THE FLOOR IN THE DRY STORAGE ROOM, CONTAINERS ON THE FLOOR IN THE WALK IN COOLER.
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.
- 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: Meat Sauce cooling for 14 hours in the WALK IN COOLER observed at 55°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. MANAGER DISCARDED MEAT SAUCE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Observed in the 2dr reach in refrigerator: Lasagna 48F,
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. MANAGER MOVED LASAGNA TO THE WALK IN COOLER.
- 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): Garlic oil
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. MANAGER PLACED GARLIC OIL IN THE REFRIGERATION UNIT TO COOL DOWN TO 41F.
- 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:
AdvantEdge 3dr Refrigerator does not have a thermometer.
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. EHS PROVIDED THERMOMETER TO PLACE IN THE REFRIGERATION UNIT.
- 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: BEVERAGE AIR 2DR REACH IN REFRIGERATOR 44F.
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 REFRIGERATOR MAY NOT BE USED TO HOLD POTENTIALLY HAZARDOUS FOOD. REPAIR UNIT TO ENSURE AMBIENT TEMPERATURE IS 41F OR BELOW.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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: EHS PROVIDED HAND WASHING SIGNS TO POST AT HAND SINKS. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR UNDERNEATH THE COOKLINE, PREP REFRIGERATORS in the KITCHEN ARE ARE 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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04/07/2015 | Routine | |
The purpose of today's visit is to investigate a complaint received by the Health Department on October 21, 2014. The complainant alleges that they ordered from this facility on Monday, October 20, 2014 around 8 pm. The complainant had a pepperoni pizza and chicken wings delivered to their home and alleges that a couple hours later had symptoms of stomach cramps, vomiting and diarrhea. EHS discussed complaint upon arrival today and CFM was not aware of the complaint. The facility has not received any other complaints. No employees have been ill during the last three weeks. The chicken wings are maintained frozen until fried and were observed frozen in the Walkin Freezer during today's inspection. The chicken wings were confirmed to be fully cooked as stated on the vendor box. All other suspect meal items were being held 41F or below in coolers that were holding below 41F. EHS provided CFM the following handouts: Food Safety and Glove Usage and an extra hand washing sign in Spanish. Complaint cannot be confirmed.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.------Observed food employee wash hands without using soap after handling personal cell phone and phone charger.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH CFM AND FOOD EMPLOYEE REWASHED HANDS AT HANDSINK, AS FIRST TIME AT FOOD PREP SINK WAS DONE WITHOUT SOAP.
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10/23/2014 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection. One manager needs to fax or email the EHS a CFM photo card within 10 calendar days, no later than Monday, July 21, 2014.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
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:--------garlic in oil sauce
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. REMOVED FROM WALKIN COOLER 1 HOUR PRIOR, MANAGER MARKED WITH START AND END TIME.
- 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.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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07/11/2014 | Risk Factor | |
The pupose of today's visit was to conduct a routine inspection. EHS provided manager handouts on the following topics: three compartment sink, time and temperature reminders and time as a public health control.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----------observed container with no handles inside of a larger container of sauce.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.----------Observed food employee place raw steak on grill with gloved hand and then proceed to grab ready to eat lettuce and cut tomato for salad with same gloves.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. SALAD DISCARDED. DISCUSSED WITH FOOD EMPLOYEE AND MANAGER AND EMPLOYEE WASHED HANDS AND PLACED A NEW PAIR OF GLOVES ON.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: ----------raw hamburger thawing at 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.
- 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:
1) Marinara sauce observed at 120-131F,
2) Meatballs observed at 107-119F.
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. BOTH REHEATED TO ABOVE 165F.
- 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:-----------garlic in oil sauce.
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.
- Sanitizer Test Kit Required
Observation: There is no bleach test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:-----------observed handsink near three compartment sink needs to be recaulked to wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: ---------observed employee washing and rinising dishes without a final sanitze step.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the front being used to hold a six pack of broken beer bottles recently delievered.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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01/23/2014 | Routine | |
The purpose of this visit is a routine inspection. Thank you. The time listed is for the total time for inspection of this restaurant.
NOTES:
Water Heater: State, SBD711
Dishmachine: N/A
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Three dented can of tomatoes on a shelf along with non dented cans.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Cans removed from shelf
- 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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Placing just sauteed onions in an overfilled container at the top of the prep cooler prior to cooling first to 41f.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Bulk sliced deli provolone cheese, bulk portion of deli ham in the walk in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- 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 on upright freezer and interior of upright freezer.
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.
- 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.
- 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.
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06/25/2013 | Routine | |
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