The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (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.--- 0ppm and sanitizing container empty.
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.--- CFM agreed not to use the dishmachine until they received more sanitizing container and the three compartment sink was setup.
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10/07/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
EHS provided CFM with consumer advisory handout.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ground beef burgers
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.---Consumer Advisory posted
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (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.--10 ppm
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.--three compartment sink was setup
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: charcoal oven exterior needs cleaning..
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: The hand sink basin at the kitchen is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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06/17/2015 | Routine | |
EHS provided EHP forms in Spanish at request.
Provided example menu sheet for Consumer Advisory
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. The Hobart Dish Washing machine was not working, and there was no detectable chlorine
Correction: chemicals required were present, but not connected. Upon connection there was still no detectable chlorine. The 3-Vat sink was not set up for warewashing.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: Whole frozen fish in large plastic container, covered in tinfoil, thawing in stagnant water at room temperature in back of kitchen.
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: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Provide documentation of correction of menu board and printed menus to EHS via FAX at 703-653-9448, Attn: John Vander Voort, RE: Big Chicken Peruvian of by EMAIL at john.vandervoort@fairfaxcounty.gov.
- 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) test kit for the dish washing machine, and a QUATERNARY AMMONIA test kit for the 3-Vat sink.
- 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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location. PIC could not find Fairfax County permit. Permit was issued 25-November-2014.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
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12/15/2014 | Routine | |
**The manager has agreed to clean up dry storage room and set up sneeze guard prior to opening around the first week of December 2014. Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days. Fax pictures of the installed sneeze guard and cleaned out dry storage area to 703-653-9448. Pictures can also be emailed to Edward.Nantamu@fairfaxcounty.gov. Equipment additions/replacement/changes are not allowed without Health Department approval.**
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.
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.
- Food Storage / Preventing Contamination / Location
Observation: Dry food storage area is currently being used to store old, unused equipment, full of dust and the storage racks are full of junk.
Correction: Remove all unused/discarded equipment from dry storage are. Clean the floors, racks and walls. Food shall be protected from contamination by storing the food in a clean, dry location. No food items shall be stored in the dry storage area prior to fully cleaning it up. Call 703-246-8585 to report compliance.
- Food Storage / Preventing Contamination / Location
Observation: Buffet table has no sneeze guard
Correction: Install sneeze guard at the buffet table. Food shall be protected from contamination by storing the food in a clean, dry location.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided dry storage areas.
Correction: Replace burned out lights in the dry storage room.
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11/25/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Big Chicken Peruvian, 262h Cedar Lane Se, Vienna, VA 22180 »