Person-In-Charge has renewed CFM Certification: Michael Rafeedie, F-113476, 25-Jan-2019
No violation noted during this evaluation. | 02/25/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Date-marking recommendations from the last inspection have been implemented at this establishment. Sanitizer was observed at appropriate concentrations during today's visit. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 07/25/2014 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Observed several dented cans stored 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. REMOVED.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Ice scoop was observed stored with handle in contact with ice.
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. Ice scoop was removed.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Refrigerated ready-to-eat (RTE) potentially hazardous food (PHF) items were observed with inadequate date-marking. Discussed with CFM and employees. Establishment has agreed to datemark food RTE, PHF items with the "consume by" date.
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. FOOD ITEMS WERE LABELED CONSISTENTLY.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior of ice bin was observed with need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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01/15/2014 | Routine | |
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. WIPING CLOTHS WERE REMOVED FROM UNDER CUTTING BOARDS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: beef, pork, in 2DR prep refrigerator (breakfast) at 45F, 45F.
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. MOVED TO ANOTHER UNIT TO COOL TO 41F OR BELOW.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: butter, date-marked with end date of 7-8-13.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: Eggs cooked any style, (breakfast items #1, #5, & #6) on the printed menus.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. ASTERISKS WERE PROVIDED ON THE PRINTED MENU.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Discussed with certified food manager.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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. SIGNANGE WAS PROVIDED TO ESTABLISHMENT.
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07/11/2013 | Routine | |
This visit was conducted to do an inspection of the addition done on the above listed food establishment. The addition is comprised of an adjacent room which has a hand sink, walk in cooler, and a 2 door upright refrigerator , table and shelving.
The addition has been inspected and is hereby approved for use by Fairfax County Health Department
No violation noted during this evaluation. | 08/10/2012 | Other | |
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