Today I conducted a routine inspection in conjunction with a complaint investigation. See complaint inspection report for further details. During my inspection the following was discussed with the certified food manager:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in the ice water bath to 32f to ensure accuracy when taking food temperatures. The thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should be reminding staff that hand sinks should only be used for hand washing purposes.
4. Management should instruct staff that all chemicals are labeled at all times.
5. Management should be taking and documenting all food and refrigeration temperatures every 3 hours and implementing corrective action if foods are found out of temperature or units are not functioning properly. Cold foods should always be 41f or below with refrigeration temperatures between 36f-38f.
6. Management should instruct staff to change their gloves often especially after handling raw meats.
7. Management stated all foods are used within a 24 hour period.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Utensils for milk shakes and/or gelato found stored in a container of standing water.
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. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO STORE ALL IN-USE UTENSILS IN A CLEAN, DRY CONTAINER. WATER CAN ONLY BE USED IF IT IS RUNNING OR HELD AT 135F OR ABOVE.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL WORK STATIONS ARE PROVIDED WITH TWO BUCKETS. ONE FOR HOT, SOAPY WATER AND ONE FOR QUATERNARY AMMONIUM AND WATER AT A CONCENTRATION OF 150-400PPM. THE WATER SHALL BE CHANGED AT LEAST EVERY 2 HOURS. THE WET TOWELS SHALL REMAIN IN THE BUCKETS BETWEEN USES.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. 1DR Flat Top Freezer @fry station, 2. True ice cream freezer, 3. 1DR refrigerator for self service containing cartons of organic milk.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. DISCUSSED WITH MANAGER. MANAGER SHOULD PROVIDE THERMOMETERS FOR ALL REFRIGERATION AND FREEZER UNITS AND LOCATE THE THERMOMETERS IN THE FRONT OF THE UNITS WHERE THEY ARE VISIBLE. INSTRUCT STAFF TO PROPERLY CLEAN OUT ALL UNITS DAILY AND THEN RELOCATE THE THERMOMETERS WHERE THEY ARE VISIBLE.
- 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: 1. 2DR flat top refrigerator @burger station: 46-49f.
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. DISCUSSED WITH MANAGER. MANAGER SHALL CALL FOR SERVICE ON THE UNIT IMMEDIATELY. UNIT SHALL OPERATE BETWEEN 36-38F TO KEEP FOODS AT 41F OR BELOW. IN THE MEANTIME THE UNIT CAN NOT BE USED FOR THE STORAGE OF SLICED TOMATOES AND COOKED PASTA. SEND ME THE INVOICE FOR SERVICE BY EMAIL WITHIN 10 BUSINESS DAYS.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Observed the hot water coming from the 3-vat sink at 98f.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. DISCUSSED WITH MANAGER. MANAGER SHALL CALL FOR SERVICE TO ADJUST THE HOT WATER TEMPERATURE.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration. Observed the thermometer reading 36f in the ice water bath.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CALIBRATE THE FOOD THERMOMETER IN THE ICE WATER BATH TO 32F AT LEAST ONCE A WEEK.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO SANITIZE THE MOP HEAD AFTER USE AND THEN POSITION THE MOP TO ALLOW AIR DRYING.
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01/08/2016 | Routine | |
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Reiterate the Employee Health Policy with all staff members frequently. See hand out provided.
2. Calibrate metal stemmed dial food thermometers at least once a week in ice water at 32f to ensure accuracy.
3. Management shall monitor hand washing practices and procedures and usage of gloves by all staff.
4. Ensure staff are cleaning and organizing all refrigeration and freezer units properly to prevent cross contamination.
5. Management shall train staff to set up the 3-vat sink to wash, rinse and sanitize. Provide the drain plugs and repair any leaks as needed. Wash basin contains hot, soapy water at 110f. Rinse basin contains hot, clean water at 110f. Sanitize basin contains 75f water and a concentration of Quaternary Ammonium at 150-400ppm. Use the test papers provided.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- 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: 1. Sliced tomatoes at burger prep. line: 44f, 2. Raw hamburgers and hot dogs stored inside the 2DWR refrigerator under the flat top grill: 42f, 42f, 3. Sliced cheese stored inside the True 1DR UPR refrigerator in the kitchen: 43f, 4. Veggie burgers stored inside the True 1DR UPR refrigerator in the kitchen: 46f.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL COLD FOODS REMAIN AT 41F OR BELOW BY KEEPING TEMPERATURE LOGS OF REFRIGERATION AND FREEZER UNITS AND FOOD TEMPERATURES USING A CALIBRATED FOOD THERMOMETER. MANAGER SHALL MOVE FOOD FROM CURRENT REFRIGERATION UNITS TO UNITS THAT ARE HOLDING AT COLDER TEMPERATURES.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. Kool-It 1DR freezer for ice cream, 2. True ice cream freezer, 3. 2DWR refrigerator under the flat top grill.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. DISCUSSED WITH MANAGER. MANAGER SHALL PURCHASE NEW THERMOMETERS THAT ARE DESIGNED TO MEASURE THE AMBIENT AIR TEMPERATURE OF REFRIGERATORS AND FREEZERS. PLACE THE THERMOMETERS INSIDE THE UNITS WHERE EASILY SEEN.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the following are leaking: 1. Pipe under the sanitize basin of the 3-vat sink leaks, 2. plumbing connection where sanitizer is dispensed into the 3-vat sink leaks.
Correction: A plumbing system shall be maintained in good repair. DISCUSSED WITH MANAGER. MANAGER SHALL CALL FOR REPAIR TO ANY PLUMBING SYSTEM TO ELIMINATE LEAKING PIPES AND CONNECTIONS.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the front and rear doors to the establishment.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. DISCUSSED WITH MANAGER. MANAGER SHALL INSTALL DOOR SWEEPS ALONG THE BASE OF ALL EXTERIOR DOORS TO PREVENT INSECT AND RODENT ENTRY.
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10/20/2015 | Routine | |
The purpose of today's visit was to conduct a risk-factor assessment. Improper handwashing/when to wash hands was observed as a violation for the second time. As a reminder, please continually train employees on how to prevent contamination by hands through the removal of soiled gloves, handwashing, and donning of new gloves when switching tasks (i.e., between handling raw hamburger meat and cooked hamburger patties/ready-to-eat foods). Explained the public health rationale in regards to contamination of ready-to-eat foods by hands. Provided additional employee health information in Spanish upon request by the Certified Food Manager (CFM).
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. OBSERVED EMPLOYEE HANDLE RAW HAMBURGER PATTIES THEN DIRECTLY HANDLE COOKED HAMBURGER PATTIES WITHOUT REMOVING SOILED GLOVES AND WASHING HANDS BETWEENS TASKS.
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. PROVIDED TRAINING ON WHEN TO WASH HANDS. INSTRUCTED EMPLOYEE TO REMOVE GLOVES AFTER HANDLING RAW MEAT, WASH HANDS, AND PUT ON NEW GLOVES PRIOR TO HANDLING COOKED HAMBURGER PATTIES.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location. OBSERVED 2015 PERMIT STORED BEHIND 2013 WHICH WAS POSTED AT THE CASH REGISTER AREA.
Correction: PLEASE REPLACE 2013 PERMIT WITH 2015 PERMIT IN A LOCATION VISABLE TO CUSTOMERS. 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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05/26/2015 | Risk Factor | |
- 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. OBSERVED FOOD EMPLOYEE TOUCHING RAW BEEF PATTIES WITH GLOVED HANDS AND TOUCHING COOKED BEEF PATTIES TO TRANSFER TO BUN.
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. DISCUSSED HANDWASHING WITH THE EMPLOYEE AND THE CFM. EMPLOYEE WASHED HANDS IN BETWEEN WORKING WITH RAW AND COOKED BEEF PATTIES.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: OBSERVED BOTTLES OF OIL AND WATER WITHOUT A LABEL AT THE COOKLINE.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- 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: 2DR PREP COOLER (1) COOKED PASTA AT 48F (2) SLICED TOMATO AT 57F.
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 FOOD. WILL USE COOLER ONLY FOR NON-TCS FOODS UNTIL REPAIRED.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR PREP COOLER AT 51F.
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. DO NOT USE THE 2DR PREP COOLER TO STORE TCS FOODS. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT PRIOR TO STORING TCS FOODS.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. OBSERVED THE 3 VAT SINK HOT WATER AT 103F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. PLEASE SUBMIT A SERVICE REPORT TO THE HEALTH DEPARTMENT.
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11/10/2014 | Routine | |
Discussed the following with the Certified Food Manager:
(1) Datemark commercially processed foods when they are removed from the package or when the package is opened, if the food is not used within 24 hours.
(2) Do not store ice cream scoopers and other utensils in standing room temperature water.
(3) Do not use towels to cover vegetables.
(4) Clean behind and under equipment as part of the regular cleaning schedule.
(5) Clean soda machine compressor area as part of the regular cleaning schedule.
(6) Repair one of the recycling bin lids.
(7) Grease trap is cleaned monthly.
(8) Will follow-up on dry storage area.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: HOT WELL (1) GRILLED ONIONS AT 111F (2) GRILLED MUSHROOMS AT 110F.
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. DISCARDED GRILLED ONIONS AND MUSHROOMS AND TURNED ON THE HOT WELL.
- 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: TRUE 1DR COOLER (1) SLICED SWISS CHEESE AT 47F (2) BLUE CHEESE 55F (3) PEPPERJACK CHEESE AT 49F
Correction: 2DR PREP COOLER (4) SLICED TOMATO AT 62F (5) COLE SLAW AT 63F (6) MILK AT 52F (7) COOKED MACARONI AT 48F (7) SLICED TOMATO AT 55F.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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: 2DR PREP COOLER AT 48F.
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. PLEASE FAX A COPY OF THE REPAIR INVOICE TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the HANDSINK NEXT TO THE CONDIMENT RACK is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BACK DOOR.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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05/22/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment
- 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. EHS found "Red Folder" Employee Health Policy document package in file drawer, but no action had been taken
Correction: there has been a change of management.
- 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: In 2DR Sandwich Unit with Top (front service): Top - sliced tomato from room temperature, not pre-cooled, at 46F
Correction: Cabinet - thawing raw chicken, <1 hour, at 25F (Ambient 48F). In True 2DRWR Protein Cooler (under grille, ambient 60F, top gasket of bottom drawer missing): hot dogs at 60F, cooked chicken at 60F, raw hamburger at 42F.
- 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 (By December 23, 2013). A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568, Attn: John Vander Voort, re: Burger 7 Leesburg Pike, or email to John.Vandervoort@fairfaxcounty.gov. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/13/2013 | Risk Factor | |
The purpose of this visit was to perform a routine inspection
- 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." Person-in-charge had red folder in office from previous inspection, including Spanish forms, but had taken no action.
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 (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. In 2Dr Prep Cooler (Front): sliced tomato at 44F, cooked pasta at 43F
2. In Prep Top above Prep Cooler (Front): sliced tomato at 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. CORRECTIVE ACTION: Items over 41F were moved to alternate refrigeration units for temperature reduction.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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05/09/2013 | Routine | |
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