The purpose of today's visit was to conduct a routine inspection. Observed good cold and hot holding temperatures, good thawing practices and good date marking.
No violation noted during this evaluation. | 03/14/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- 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:
1) Portions of the garlic butter at 53F (as the container was not fuly immerse in ice water bath),
2) Corn sasa at 43F in low cooler below front cold wells.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEM # 1 DISCARDED, ITEM # 2 MOVED TO WALKIN COOLER TO CHILL.
- Certified Food Manager/Certificate Process (repeated violation)
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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07/02/2015 | Risk Factor | |
Today's visit is a follow-up to verify that the Front Cold Wells and Low Cooler below the cold wells are both able to hold at 41F or below. EHS observed foods and both units holding below 41F. CFM requested that EHS provide additional information on whether to locate/purchase the required test kit for the vegetable wash. EHS will consult with the District Standardization Officers and contact CFM within one week.
- Sanitizer Test Kit Required (repeated violation)
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
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02/18/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. EHS observed one manager with a CFM photo card and one manager with documentation of recently passing the CFM exam. EHS provided manager with and discussed the following handouts: CFM guidelines which includes the new location of the ORS Interactive office, time as a public health control and active managerial control. A follow-up inspection will be conducted within ten calendar days, no later than Thursday, February 19, 2015 to verify that the front cold wells and low cooler and able to hold at 41F and below. Until the units are serviced, please continue to use time as a public health control for all potentially hazardous foods kept in these items.
- 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:
1) Items in Front cold wells------shredded cheddar cheese at 61F, sliced swiss cheese at 60F, crumbled feta cheese at 63F, sliced cheddar cheese at 59F, corn, black bean salsa at 61F,
2) Chicken salad at 56F in Low cooler below cold wells,
3) Sliced tomatoes at 58F in Kolpak Walkin Cooler # 2
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. ALL ITEMS DISCARDED AND REPLACED. NEW ITEMS IN UNIT # 1 & 2 WERE PLACED ON TPHC SINCE UNIT WAS TURNED ON TWO HOURS PRIOR AND HAD NOT YET COOLED DOWN TO 41F.
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- 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: -------Front cold wells observed at 59F and low cooler below cold wells observed at 47F.
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.PER MANAGER BOTH UNITS WERE TURNED ON 2-2.5 HOURS PRIOR AFTER BEING OFF OVERNIGHT.
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02/09/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation, after picking something off the floor an activity that could contaminate the hands. The employee was observed wearing new gloves after picking an item off the floor without washing his hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. ( Employee washed his hands and replaced the gloves)
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-compartment sink with a concentration of 50 to 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400 ppm based on the manufacturer's use directions and using the appropriate test kit. adjust the dispensing machine to provide adequate concentration of the quaternary ammonium compound of 200 ppm or 150-400 ppm at this sink. In the mean time, manually add the sanitizer to reach the approved concentration while you wait for the dispensing machine to be adjusted.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of utensils cleaned at the 3-compartment sink were not observed sanitized properly due to improper operation of the sanitizer dispensing machine at the 3-compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.After adding the sanitizer manually to the proper concentration, sanitize all of the utensils already cleaned to ensure that they are properly sanitized.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Critical: Certified Food Manager/Certificate Process (repeated violation)
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.
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08/19/2014 | Risk Factor | |
- 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, 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)
- Hair Restraint Effectiveness (corrected on site)
Observation: Employee observed serving food at the serving line without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. The two dumpsters located outside are not covered.
Correction: Receptacles and waste handling units for refuse, recyclable, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. After each use cover the dumpster tightly to prevent access to the refuse by birds and other small animals creating unsanitary conditions.
- Refuse / Area / Clean (repeated violation)
Observation: Trash and litter were observed within the fence area of the dumpsters.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: The cover of the refuse container located outside the establishment is not a tight fit. The covers on one of the two dumpster are broken and needs to be reinstalled or replaced.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers. Reinstall the cover on the dumpster or replace the dumpster with one that has a properly installed cover.
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05/21/2014 | Routine | |
WORKERS MUST BE TRAINED AND HAVE A EMPLOYEE ILLNESS REPORTING AGREEMENT (FORM #2) SIGNED BY EACH PERSON, AND PLEASE REMEMBER TO REFER TO THE PROVIDED EMPLOYEE ILLNESS DECISION GUIDE, TO DETERMINE IF A WORKER CAN COME TO WORK WHEN AN ILLNESS IS REPORTED.
Call myself for a follow-up inspection or Fax a list of employee names who have had the training and signed the required form #2, to our office, at phone # 703-385-9568 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR FACILITY AND YOUR NAME" please.
Lastly, within 10 days, fax copies of C.F.M. Picture cards from ORS Interactive Inc.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. 3 COMPARTMENT SINK WAS NOT SET UP CORRECTLY AND THERE WAS ONLY 50 PPM QUAT. AMMONIA IN WASH CLOTH BUCKETS.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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, 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)
- Fairfax City Code/Certified Food Manager/Certification Process (corrected on site)
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568. PLEASE AQUIRE WITH-IN 10 DAYS.
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10/30/2013 | Risk Factor | |
- 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, 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: 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:Sliced Roast beef salad bar top/bottom (4)
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.
- Refuse / Area / Clean
Observation: Excessive grease on and near were observed adjacent to the greasecontainer outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained and kept clean.
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06/24/2013 | Routine | |
The purpose of this visit is a risk factor assessment. Thank you for your time. Remember to conduct the training for employee health and maintain signed forms on site for inspector review. Remember to obtain veggie wash test kit and also a quaternary ammonium test kit for the sanitizer in the three vat sink and the wiping cloth bucket. Thank you. If you have any questions, please call 703-246-8442
- 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, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete 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 "The Big Five Foodborne Illnesses Information Sheet" handout)
- 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: Pulled individually packaged pulled chicken per manager was pulled and bagged previous night in the walk in refrigerator was measured at 42F,45F,43F.
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. Discard. The temperature inside the walk in refrigerator was lowered to 39F during inspection.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sweet potatoes 89f per manager were hot holding in the heated cabinet which was below 165F
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. The manager discarded the sweet potatoes
- 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: cut tomato 58f, chicken salad 54f, cheddar cheese 58f at the salad bar top which was not turned on
Correction: raw chicken wings in the walk in refrigerator 45f, 41f, 42f
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The Quarternary ammonium sanitizer in the sanitize basin of the three vat sink tested above 200ppm per manufacturerer directionsare not being used in accordance with law or the manufacturer's use directions. The water temperature was 95F.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. The sink was reassembled with 75F water and the sanitizer tested at 200ppm. The facility needs new sanitizer test kit and also needs to obtain a veggie wash test kit.
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11/22/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Boston Market, 4090 Jermantown Rd, Fairfax, VA 22030 »