The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please ensure to train employees when to wash hands and to use single-use gloves for one task.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employees arrived to facility and started preparing food without washing hands. A food employee went outside to discard trash, came in and did not wash hands.
Correction: DISCUSSED WITH MANAGER, MANAGER WILL TRAIN FOOD EMPLOYEES. 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.
- Handwashing / Where to Wash (corrected on site)
Observation: Observed food employee washing hands in three compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. MANAGER INFORMED FOOD EMPLOYEE TO WASH HANDS IN HANDSINK
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed employee using the same gloves to walk outside to discard trash, came in to rinse dishes and wash gloves, and then was going to prepare food.
Correction: DISCUSSED WITH MANAGER. MANAGER WILL TRAIN EMPLOYEES TO ONLY USE GLOVES FOR ONE TASK. If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked pork, cooked onions, and cooked rice in walk-in cooler.
Correction: DISCUSSED WITH MANAGER, MANAGER INFORMED EMPLOYEES TO DATEMARK READY TO EAT OR POTENTIALLY HAZARDOUS FOOD ITEMS THAT ARE NOT USED OR DISCARDED WITHIN 24 HOURS. MANAGER USED TAPE AND PAPER TO DATE MARK FOOD ITEMS. 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.
- Critical: Food Contact Surface / Safe Construction Materials (corrected on site)
Observation: Observed rocks that are not food-grade used to smash dried potatoes.
Correction: DISCUSSED WITH MANAGER
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Observed equipments such as knives and cutting boards not properly cleaned after being used to cut vegetables. Food employee only rinse the equipments under running water.
Correction: DISCUSSED WITH MANAGER THE IMPORTANCE OF PROPERLY CLEANING EQUIPMENTS AFTER CONTAMINATION -- WASH, RINSE, AND SANITIZE. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- 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: CFM WAS PRESENT TEN MINUTES AFTER INSPECTION STARTED. 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near three vat sink was used to hold a container of silverwares.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. SILVERWARES WERE REMOVED
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11/17/2015 | Routine | |
| No violation noted during this evaluation. | 07/29/2015 | Follow-up | |
This visit was to conduct a pre-opening inspection of remodel/expansion. A permit was not issued at this time due to:
-ceiling finish for dry storage
-airgap for 3-vat
-prep sink
*Provide trash can, soap and paper at each handsink.
*Please remove equipments that will not be used off this premise.
*Please finish ceiling for dry storage.
*Please fix 3-vat air gap
*Please install a prep sink as approved during plan review.
No violation noted during this evaluation. | 07/27/2015 | Pre-Opening | |
| No violation noted during this evaluation. | 06/02/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Residential use pesticides shall not be present in a food establishment due to the potential of misuse or application by a non-certified pest applicator.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not produce a calibrated metal stem food thermometer to measure internal food temperatures for safety.
Correction: Calibrated metal stem food thermometer given to certified food manager at the time of inspection. A calibrated metal stem food thermometer shall be readily accessible in the establishment during all hours of operation.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides (Raid Ant & Roach Killer) labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Removed from facility at time of inspection by certified food manager. Remove residential use pesticides from the establishment to prevent misuse and the potential of cross-contamination.
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04/10/2014 | Routine | |
The purpose of today's visit is to confirm that the True 2dr prep cooler has been repair. EHS observed the service invoice and True 2dr prep cooler ambient temperature was tested at 43F and recommend to adjust below 41F.
No violation noted during this evaluation. | 11/18/2013 | Other | |
The purpose of today's visit is to conduct a routine inspection.
EHS provided manager date marking handout.
Dish machine: n/a
Note to Manager: Please fax the service report that the 2dr prep cooler is able to maintain 41F and below to the Fairfax County Health Department in 10 business days. Fax: 703-385-9568
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked pork 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.---Move to a unit that is able to maintain 41 degree and below.
- 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: cooked pork 10/6/13
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 / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2dr prep cooler 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.
- 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: EHS observed the mop sink being used to wash metal bowl, blender container
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.---Washed properly at the 3-vat sink.
- 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.
- Plumbing / Maintained in Good Repair
Observation: The hand sink in the kitchen is leaking.
Correction: A plumbing system shall be maintained in good repair.
- 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.--Large oven and small deep fryer
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.
- Mops in Air-dry Position (corrected on site)
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.---Mops are properly stored.
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10/10/2013 | Routine | |
The purpose of this visit is a risk factor assessment. Please update the food permit as discussed during inspection within 72 hours. Thank you.
Facility Data:
Water heater: Rheem Ruud EG85-18-G
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over produce in the superior upright two door refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked quarter chicken in the upright two door superior refrigerator
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.
- 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: shredded mozzarella cheese in bulk bag in the upright two door superior refrigerator
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.
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01/03/2013 | Risk Factor | |
The purpose of this inspection was to follow up on a pre-opening inspection from November 30, 2012. At this time the establishment is in substantial compliance. Thank you for your efforts. A first routine inspection will be conducted in approximately 30 days.
No violation noted during this evaluation. | 12/04/2012 | Follow-up | |
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