The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Take out small portions of food as needed from the walk-in cooler in preparation for busy lunch service (i.e., pre-cooked yuca, soup)
2. Immediately train employees on how to date mark all items being held under refrigeration for 24 hours or more.
3. Train employees weekly using the "How To Prevent Cross Contamination" document previously provided during your last inspection (English, Spanish) as a means to prevent cross contamination
4. Create separate storage area for employee items that is physically separate from all food, food contact surfaces, and single service items.
5. Remember to inspect and monitor temperatures of all food items received during a delivery
6. Remove all cardboard from equipment (i.e., on bottom shelves of prep tables, in walk-in cooler) in preparation for your next routine inspection.
- 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 BEEF BEING STORED OVER READY TO EAT LETTUCE, CORTIDO (CABBAGE SLAW) IN 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. BEEF MOVED BELOW READY TO EAT ITEMS IN WALK-IN COOLER.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: IN WALK-IN COOLER- TORTILLAS, PUPUSAS, COOKED STEAK, COOKED CHICKEN, BEEF SOUP.
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. ITEMS LABLED WITH A DISCARD DATES.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at NEAR 3-VAT SINK being used TO STORE METAL SPATULA, PLASTIC STRAINER.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS REMOVED FROM HAND SINK.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. OBSERVED UNLABLED SPRAY BOTTLE WITH BLUE LIQUID BEING STORED NEAR GREASE TRAP
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. SPRAY BOTTLE LABLED AS TABLE CLEANER.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. OBSERVED A BOTTLE OF COLD MEDICINE BEING STORED IN WALK-IN COOLER ABOVE READY-TO-EAT PRODUCE.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces. COLD MEDICINE RELOCATED TO OFFICE.
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10/27/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Provided detailed training on how to properly cool large batches of food. Suggestion placing pots of soup and beans in ice bath while occasionally stirring to ensure food is cooled properly. Also advised the use of shallow metal pans, rather than deep plastic pans, to achieve faster and safer cooling to avoid potential bacterial growth. Provided cooling guideline documents in English and Spanish. Also provided cooling temperature logs as a means to include Active Managerial Control (AMC) in facility.
- 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 GRILL.
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. WIPING CLOTHS PUT IN CONTAINER OF SANITIZER SOLUTION.
- 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: REFRIED BEANS, BEEF SOUP cooling for 17 HOURS, 17 HOURS in the WALK-IN COOLER observed at 46, 48°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. ALL ITEMS DISCARDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: COOLING MULTIPLE BATCHES OF FRIED YUCA IN DEEP PLASTIC BINS AT AMBIENT AIR TEMPERATURE. COOLING COVERED DEEP PLASTIC CONTAINER OF REFRIED BEANS IN WALK-IN COOLER.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the FRONT SERVICE AREA 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. MOVED STORAGE SHELVING UNIT FROM IN FRONT OF HAND SINK TO PROVIDE SPACE FOR EMPLOYEES TO WASH HANDS
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04/20/2015 | Routine | |
Buyer is to fax or email a copy of her food safety certificate to the health department within 24 hours. A picture ID must be obtained from ORS Interactive within two weeks - fax or email a copy of the card to the health department at that time.
The Health Department has been notified that settlement on a change of ownership will occur on March 27, 2015. 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 January 2015.
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: A.O. Smith BT80 120
- Equipment / Good Repair / Components / Gaskets
Observation: The door gasket on the upright glass door refrigerator across from the cookline is damaged.
Correction: Replace the door gasket - fax or email a copy of the order for the gasket to the health department within 48 hours.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Covers are missing from dumpster.
Correction: Current owner stated that contact was made to refuse vendor and the lids and/or dumpster would be replaced within two weeks..
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03/24/2015 | Pre-Opening | |
Approval for a Health Department Permit Operate is denied at this time. Review the cited items above. All items must be corrected as recommended at the time of the next pre-opening inspection.
- 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:
1) True reachin display 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.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Exterior of the grease trap (rusted),
2) Shelving underneath the prep tables (rusted),
3) Shelving in the walkin cooler (rusted),
4) Floor in the walkin cooler (rusted),
5) Handle on the QBD reachin display cooler
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) QBD reachin display 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:
1) Interior of the walkin cooler,
2) Shelving throughout the facility,
3) Gaskets on the reachin units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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) Novita rice cooker
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: Air Gap Design Standard, Not Less than 1'
Observation: Observed the three compartment sink plumbed directly to the grease trap.
Correction: Install a 1" minimum air gap on the pipes connected to the three compartment sink.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Prep sink (leaking),
2) Three compartment sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Observed missing lids on the dumpsters.
Correction: Dumpster lids need to be installed.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Mildew overgrown caulking along the three compartment sink,
2) Wall behind the TV,
3) Threshold along the back door,
4) Walls in the back around the back door,
5) Walls in the employee bathroom,
6) Burned out lights in the employee restroom,
7) Burned out light in the ventilation hood,
8) Seal gaps along the wall seams behind the grill line,
9) Remove duct tape on the wall behind the grill line,
10) Install missing corner guards on the wall behind the TV,
11) Wall under menu board,
12) Repaint wooden shelving in the front,
13) Seal bathroom handsink to the wall,
14) Walls in the front bathroom,
15) Cove molding along the floor/wall junctures throughout the facility.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Ceiling tiles,
3) Floor/wall junctures underneath and behind equipment and shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/13/2015 | Pre-Opening | |
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