- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Both ice makers have their scoops in ice where ice can touch their handles, when new ice drops in and buries the scoop.
Correction: REMOVED. Ice is considered a food and must be treated as a ready to eat food that is subject to possible cross contamination and thereby certain requirements must be followed. Do not store ice scoops in ice makers or bins unless they are in a specifically designed holder or outside where handle cannot be contaminated by hands.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-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 ~10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECTED. ORAL & WRITTEN INFO. PROVIDED. REMINDER: WET WASH CLOTHS SHOULD HAVE THE SAME SANITIZER.
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03/08/2016 | Routine | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front left being used to wash dishes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Corrected.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the 3 COMP. SINK solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of 3 Chlorine solution at 50ppm. Verify concentration using the appropriate test kit.
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08/19/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/03/2015 | Complaint | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
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. WASHED HANDS. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Equipment / Food-Contact / Design / Ease Clean
Observation: The food-contact surface of the following equipment can not be easily cleaned: SELF SERVICE CONTAINERS WITH DAIRY PRODUCTS FOR HOT/COLD DRINKS.
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 wet wash cloth with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. ORAL & WRIITEN INFORMATION PROVIDED. RECOMMEND, MORE TRAINING.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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. Fax OR E-mail copies of the required information (PROOF OF CERTIFICATION) to our office, at phone # 703-653 9448 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR RESTAURANT, INSPECTOR NAME AND YOUR NAME" please.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system. AS DISCUSSED, WATER FILTER SYSTEM NEEDS ONE.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Critical: Plumbing / Maintained in Good Repair (corrected on site) (repeated violation)
Observation: Both hand wash sinks have no hot water due to malfunctioning hot water valves.
Correction: A plumbing system shall be maintained in good repair.
- 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.
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01/12/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
Note to manager:
-All freezer units observed outside the facility can not be used for storing food for the facility until approval from plan review at the Fairfax County Health Department.
-All ware washing is to be done at the 3-compartment sink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.---Discarded
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
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.
- Miscellaneous Sources of Contamination / Other Sources
Observation: Two freezer chest stored outside under the stairway and two ISO cargo reefer freezer located outside behind the facility.
Correction: ---All foods that are stored in the freezer units above are to be moved back into the facility. Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Manual Warewash by Alternate Method must be Approved (corrected on site)
Observation: Employees are using an alternative manual warewashing method that has not been approved by the Health Department.---Observed 1-compartment sink being used to warewashing for the serving area.
Correction: Alternative warewashing methods including equipment shall be approved by the health department prior to use. Alternative manual warewashing equipment may include high pressure detergent sprayers, low or line-pressure spray detergent foamers, brushes or other implements, 2-compartment sinks or receptacles that substitute for the compartments of a multi-compartment sink.---CFM agreed to use the 3-vat sink in the kitchen for serving area warewashing.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are not approved for use in a commercial food establishment: two ISO cargo reefer freezer located outside behind the facility
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: 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.---CFM arrived during the inspection.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: The hot handle on the handwashing sink located in the serving area and the kitchen area is not working.
Correction: Both hot handles at the handwashing sink was repaired during the inspection.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.---Two 2dr cooling units stored outside
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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04/08/2014 | Routine | |
The purpose of today's visit is to conduct routine inspection.
Water Heater: Rinnai R94-LSE
Dish machine: n/a
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: shredded cheddar and mozzarella cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Milk crates found used for the following purpose: shelving
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: hood filters.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors under prep tables in the kitchen is 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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01/17/2013 | Routine | |
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