| No violation noted during this evaluation. | 11/17/2015 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED CONTAINERS OF RAW BEEF AND RAW CHICKEN STORED SIDE BY SIDE ON THE BOTTOM SHELF OF THE WALK IN UNIT.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH CFM THE PUBLIC HEALTH REASONS TO AVOID CROSS CONTAMINATIION, STAFF ARANGED FOOD IN CORRECT ORDER DURING THIS INSPECTION.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED PASTA AND PINEAPPLE SALAD COOLING IN THE WALK IN REFRIGERATOR IN DEEP PLASTIC CONTAINERS WITH LIDS SECURE
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED GRILLED CHICKEN AT 46F AND BUFFALO CHICKEN AT 46 F IN THE WALK IN REFRIGERATOR USING A CALIBRATED FOOD THERMOMETER.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.ITEMS WERE DISCARDED.
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05/28/2015 | Routine | |
The purpose of this visit was to conduct a Risk Factor Assessment.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the Encore display case was not holding PHF/TCS food at 41F or below. Please do not use this unit until it is repaired and capable of maintaining PHF/TCS food at 41F or below.
Please email me an invoice for the repair of the Encore display case in the coffee area.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed rice at 112F in the Traulsen hot holding cabinet
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.CFM INSTRUCTED STAFF TO RETHERMALIZE TO REACH 165F
- 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:Observed blueberry yoghurt at 45F, potato salad at 46F in the customer service open display refrigerator
Correction: cut cantaloupe at 46F, 47F, strawberry yoghurt at 48F in the Encore display refrigerator
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:Time was not being documented for the hot/cold food at all the stations
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. BASED ON DISCUSSION WITH STAFF IT WAS DECIDED THAT WHEN HOT FOOD CAME OUT OF THE OVEN TIME WOULD BEGIN AND WOULD BE RECORDED. COLD FOOD WHEN IT CAME OUT OF COLD HOLDING UNITS
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: prep container
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.CFM TURNED THE TEMPERATURE UP ON THE BOOSTER HEATER. AFTER THIS WAS DONE FCS RUN THRU THE DISH MACHINE WAS WASHED, RINSED AND SANITIZED
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12/05/2014 | Risk Factor | |
FINAL INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
Renovations of existing cafeteria and servery. New construction including modifications to mechanical, plumbing and electrical systems, as well as new finishes, and some new equipment.
INSPECTION:
*The above stated renovations and equipment have been inspected and approved by the Fairfax County Health Department.
No violation noted during this evaluation. | 11/17/2014 | Other | |
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed towels under cutting boards at the deli area and in the prep area
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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06/02/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email to me a week's worth of Time as a Public Health Control logs by December 2, 2013. Additionally, by November 25, 2013 please email me an invoice for the repaire of the Traulsen 1/1 refrigerator.
Additional temperatures:
3-vat:124F
Additional food temperatures:
Feta cheese - Traulsen refrigerator/freezer: 40F
Sour cream - on the cutting board at the grill prep area: 62F
Feta cheese - in ice at the grill prep area: 42F
Eggplant and feta - hot holding in oven: 140F
Cut honeydew (cooling 10 min) - walk in: 55F
Diced tomatoes, tofu, meatloaf - walk in: 40F, 41F, 41F
Swiss cheese - Hoshizaki: 38F
Almond milk - Encore customer service: 41F
Yoghurt - Encore display: 41F
Heavy cream - True 2 door flat top: 41F
Yoghurt - True 2 door flat top: 37F
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the Traulsen 1/1 door refrigerator was not holding potentially hazardous food (PHF) at 41F or below. Do not use this refrigerator to hold PHF until it is repaired and capable of holding PHF at 41F or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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:Observed peach yoghurt at 56F in the Refcon display case
Correction: sliced pepper jack cheese at 45F, sliced cheddar cheese at 49F, sliced swiss cheese at 53F in the Traulsen deli refrigerator
- 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: Two containers of diced tomatoes dated 11/6 and11/8 - DISCARDED
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control - all potentially hazardous foods (PHF) on the salad bar, the PHF in the Refcon display case at the deli, the cold hold well at the deli
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
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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11/18/2013 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pepperoni pizza (105F) at pizza area - discarded, cooked chicken in hot water (104F) at pizza area - reheated to above 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.
- 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: milks (46F, 44F) in milk cooler at customer self-serve - discarded
Correction: potato salad (61F), tofu (67F), maccaroni salad (62F) in pizza display cooler - discarded
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): observed some Time as Public Health Control records for breakfast but logs were not up to date.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- 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: 1dr display cooler at Coffee area
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.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
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.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling in kitchen, prep area and storage are all absorbent.
Correction: Ceilings should be nonabsorbent and easily cleanable.
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06/27/2013 | Routine | |
Submit the menu, with consumer advisory, to the health department within 3 business days.
It was observed that the automatic sanitizer dispenser mixes hot water with the chemical sanitizer (quaternary ammonia). Food Code allows for temperatures in excess of 75F for a quat sanitizer solution. The posted manufacturer's instructions indicate that the water temperature of the solution should be 65-75F. Consult the vendor to make sure the solution is set to manufacturer's specifications.
**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 but no later than the time of your first routine inspection (approximately 30 days). 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. Hood was cleaned in October 2011.
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. Grease interceptor is located outside in grassy area adjacent to street.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Durawatt 920-P 300A-E
- Ventilation Hood Systems / Adequacy
Observation: The type II ventilation hood above the dishwasher is not drawing air.
Correction: Service the hood above the dishwasher to provide adequate ventilation.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is not a sanitizer test kit available for checking the quaternary ammonia sanitizing solution.
Correction: Provide a test quaternary ammonia test kit for use at the 3 vat sink.
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11/29/2011 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Brock & Company Inc, 12061 Bluemont Way, Reston, VA 20190 »