REMINDERS:
1) Please make sure there is no accidental bare-hand contact with fries or onion rings when holding or filling the box.
2) The facility uses time as a public health control 4 hours of cheese and sliced tomatoes. Please make sure that the start temperatures for both items should be 41F or below. For example, if they slice the tomatoes at 9 am, you need to put those tomatoes inside the walk-in refrigerator to cool down to 41F before you put it on the prep top.
3) Please get CFM cards for all employee that work in different shifts. (Observed more than 1 employee with CFM certificate put no CFM card).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: chili dated for 10 days 3/6/2016 through 3/16/2016.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Note: Changed the label and was dated as 3/6/2016 through 3/12/2016. (7 days)
- 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). 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the mop floor is not maintained in good repair. Also, the new wheather strip for back door is a little damaged because stone is being used to prop the door open. That small opening could be entry point for mice or cockroaches.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/07/2016 | Routine | |
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Observed that the weather strip for the back door is damaged.
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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09/23/2015 | Complaint | |
Note: The dining area is renovated. See a patio build outside, please contact plan review department if the facility plans to have outdoor seating.
REMINDER: Observed that the weather stripping for the back door is not replaced and is still damaged that could lead to pest entry. Also, the floor tiles near prep sink needs new grout to seal the gaps between tiles.
Observed that they use vegetable wash for washing lettuce. Please get test strips to check the vegetable wash solution. EMAIL EHS as soon as the test strips are provided. (within 10 days)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Two food employees were observed accidently touching fries and onion rings with bare hands when putting them in to-go bags.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Note: The manager showed them the correct way of holding the bags to prevent bare hand contact. The store was busy and they employees had quickly delivered the food at drive thru.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed milk/smoothie residue on the frother.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Note: The manager cleaned it in sanitizer cup and wiped it. Reminded employees to clean it every time the frother is used.
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09/11/2015 | Risk Factor | |
REMINDER:
Monitor the labels for time stamp on all the items at prep/cookline. Please make sure all the items are discarded as labeled.
Note: Right faucet at the 3-vat sink had water temperature at 97F. That faucet is used to fill only the sanitizing solution. The right faucet is used for wash and rinse sink.
The manager has no idea about grease trap location. None inside the store. The manager informed that they are going to renovate the entire store in April 2015.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: prep refrigerators.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The wheels of the chest freezer for raw burgers is broken.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door. The weather stripping and the door is damaged.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles and tiles around the mop sink and dry storage area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: The manager mentioned that they will renovate the store in April 2015.
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02/19/2015 | Routine | |
: AN INVESTIGATION WAS DONE. Nothing from the inspection/investigation would indicate that the complaint could be confirmed, however, no Certified Food Manger Present, no one arrived before closing establishment.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
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: Fairfax City Code/Closure Order for No CFM/No Permit/Due Process to Re-instate Permit
Observation: The establishment has been ordered to close due to the lack of a certified food manager.
Correction: A certified food manager shall be present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces.
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11/24/2014 | Complaint | |
| No violation noted during this evaluation. | 11/24/2014 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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
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.
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08/11/2014 | Risk Factor | |
The purpose of today's visit was to investigate a complaint received by the Health Department on June 27, 2014. The complainant alleged that he visited facility today and that the men's bathroom was dirty, had no toilet paper or soap. EHS discussed with manager on duty, who was aware of complaint and had partially began taking care of complaint. EHS inspected both men and ladies restroom. EHS observed men's urinal in need of cleaning. Men's restroom had soap and toilet paper. The ladies two toilets observed clean. The men's toilet was observed clean. The hand dryer in both men and ladies restroom worked fine. the ladies restroom had soap and toilet paper present in both stalls. The overhead light in ladies stall number two observed out. Manager shared facility extremely busy during the last couple hours and just slowed down. EHS observed cleaning of restrooms begin during inspection.
CFM will fax or email a copy of the CFM photo card by Monday morning June 30, 2014 to 703-653-9448 fax or crystal.lamb@fairfaxcounty.gov.
No violation noted during this evaluation. | 06/27/2014 | Complaint | |
INVESTIGATION WAS DONE. THE COMPLAINT, DATED MAY 28, 2014, WAS REPORTED IN A SEPARATE FILE. NOTE
No violation noted during this evaluation. | 06/06/2014 | Complaint | |
- Exterior Walls and Roofs, Protective Barrier (repeated violation)
Observation: Rear exterior door of the food establishment are not protecting the establishment from insects, rodents, or other animals.
Correction: Perimeter doors, walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals.
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05/08/2014 | Follow-up | |
Please correct deficiencies and contact me when items are corrected with-in 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Lettuce 45F, Cheese 44F @ #4, Ice creram 52F @ #3.
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.
- Fairfax City Code/Certified Food Manager/Certification Process (corrected on site) (repeated violation)
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. Elsy came in to work.
- Exterior Walls and Roofs, Protective Barrier
Observation: Rear exterior door of the food establishment are not protecting the establishment from insects, rodents, or other animals.
Correction: Perimeter doors, walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals.
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01/23/2014 | Routine | |
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: Chichen 150F
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. Adjusted coveyer slower to reach 168F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tomatoes (top) 43F, Hamburger (bottom) 43F @ #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.
- Fairfax City Code/Certified Food Manager/Certification Process (repeated violation)
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. Aquire with-in 10 days.
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11/01/2013 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop in ice maker
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.
- Critical: Raw Animal Foods Cooked to 155°F (corrected on site) (repeated violation)
Observation: The following comminuted or ground meat, fish, or game animal was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: Whopper Burgers.
Correction: Raw animal foods such as ratites, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to a minimum internal temperature of 155°F for at least 15 seconds. PIC adjusted temperature in unit.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Wooden floor rack in storage 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Silver King Cooler #1 by front counter was broken
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) microwave are damaged:
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Fairfax City Code/Certified Food Manager/Certification Process (repeated violation)
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the faucet behind ice maker is leaking.
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.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Bleach stored above coffee grounds
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer 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 sanitizer 50 - 100 ppm. Verify concentration using the appropriate test kit.
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02/05/2013 | Routine | |
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