The purpose of this visit is to conduct a follow up inspection to determine if the corrective action taken during the first inspection was sufficient to maintain food safety cold holding regulation. The establishment will use time as a public health control to monitor food at the grill line, salad station and pizza station. The food will be replaced at these intervals 11-3, 3-7, 7-close. Replacement of the refrigeration units will begin soon as that is be a better long term solution. All previous violations have been corrected.
No violation noted during this evaluation. | 11/09/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment. A follow up inspection will be conducted to ensure previous violations have been corrected. Although a minimal amount of product is in the containers since it is not cold holding at the appropriate temperature it is my recommendation to use time as a public health control to account for product on the grill line, pasta station, salad station and pizza station.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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:
Located along the top table across from the cookline:
1. pomodoro 47F
2. Mushrooms 48F
3. Alfredo Sauce 47F
4. Spicy Butter 50F
5. Demiglaze 50F
6. Spaghetti 51F
7. Raw Tilapia 45F
Items located along the salad prep station and pizza station:
1. Salad sliced tomatoes 51F
2. Sausage 51F
3. Diced chicken 50F
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. The manager had a corrective action set in place by placing items on ice to lower temperature to 41F or below.
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11/06/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Discussed active managerial control with the person in charge.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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:
Salad Refrigerator:
1. Rice 60F
2. Sliced tomatoes 45F
Fry station refrigerator:
1. Milk 47F
Sauce Refrigerator:
1. Sliced tomatoes 47F
2. White Sauce 45F
3. Pomodoro Sauce 50F
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. Manager removed the food from the line and refrigerators and placed the items in the walk in cooler to cool down to 41F.
- Warewash Machines/Temp Meas Devices/Required for W,R,S
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (not operating.)
Correction: A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank and as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.
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06/30/2015 | Routine | |
- 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: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Bags of molluscan was open and stored in containers, but shellstocks tags were missing from the containers in the walk-in refrigerator.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Molluscan shellstocks tags were attached with the containers in the walk-in refrigerator.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Meat Sauce (45F), Chicken Soup (45F).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods were re-heated to 165F and the cooling process started again.
- 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: Blue cheese (52F), Grilled mushrooms (56F) at the pizza station prep-line.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) must be held cold at a temperature of 41°F or below. Removed food items from pizza station and put it in the walk-in refrigerator for rapid cooling.
- 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 from Montgomery County, MD but does not possess the CFM card issued by ORS Interactive, Inc, as required from Fairfax County, VA.
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) by January 9th, 2015. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Disposable paper towels were provided at the bar handwashing sink,
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12/22/2014 | Risk Factor | |
This was a risk factor assessment. The major concern today was the cold hold temperatures of foods along three prep tops at the open kitchen area. In talking to the person in charge, there is an adequate process in place, however, the time element of the cooling processes does not appear to be adhered to/monitored. Actively monitor the temperature during cooling. Do not place items for cold holding on the prep line unless they have cooled to 41F or less.
It is recommended that refresher training be provided regarding when to wash hands. Staff was observed donning clean gloves more than once without washing hands.
Information was give to the new manager regarding the Employee Health Policy information provided by the Fairfax County Health Department.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before donning clean 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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours : Picpac (62F)
Correction: Food item was discarded. Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Numerous items - see list above - were not cold holding at 41F or less.
Correction: Potentially hazardous items must be kept at 41F or less. All items were removed to the walkin refrigerator to cool quickly.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 sanitizer bucket with a concentration of 100ppm total quaternary ammonium compound.
Correction: New solution was made up. The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the wait station being used as a dump sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink in the prep area.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/11/2014 | Risk Factor | |
This inspection was conducted in conjunction with a foodborne illness investigation. The complaint was not confirmed at this time. See complaint report for details. There was a noticeable improvement in cold-holding across the top of the cookline units. It is still strongly recommended that cold items not be put on the cold line until 15-20 minutes before opening.
- 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: 1) pre-portioned pasta.
Correction: Pasta was moved to the walkin refrigerator to cool. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: There were not paper towels at the front handsink at the cookline.
Correction: Provide paper towels at all handsinks.
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10/29/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
It was observed that foods requiring cold holding were placed on the cold line over 2 hours ahead of opening. There were instances of these foods not being held at a cold enough temperature. It is recommended to place the foods on the cold line much later in the day, as close to opening as possible. It was observed that double-panning with ice was being done to keep items cold. Double-panning is not an effective means of keeping foods cold. Only the bottom layer is kept cold. Do not use ice as a cooling agent unless the food is placed directly in the ice. The cold line is refrigerated. Make sure there is adequate ventilation from the lower portion of the cooler to the upper part. A panel was removed form the top of both units which may increase air circulation. Continue to monitor the temperatures along the cold line.
The dishwasher is a hi-temp machine. Wash temperature should be 160F and rinse 180F. It took at least 10 cycles to get the wash temperature to 160F. The unit should be serviced to reach the wash temperature more quickly. Fax or email a copy of the service invoice for the service on the dishwasher to the Health Department within 72 hours.
Fax or email a copy of the service invoice for the station 3 cold hold unit to the Health Department within 72 hours.
The next inspection will be in approximately 6 months.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Observed a number of storage containers in the walkin refrigerator that were not covered.
Correction: Storage containers must be covered when not being used for active cooling.
- 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: pasta at station 3(47F)
Correction: meat sauce at grill station (48F)
- Equipment / Good Repair / Operation
Observation: The cold hold unit at station 3 is not maintaining 41F ambient air temperature. It also has an accumulation of water on the bottom shelf.
Correction: Service the unit.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: The sanitizer strength at the 3 vat sink was not measurable.
Correction: It is recommended that the sanitizer solution be changed periodically. A new solution was prepared, measured at 150ppm for quaternary ammonia.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting (corrected on site) (repeated violation)
Observation: An employee was wrapping silverware with his bare hands.
Correction: Employees must wear gloves when wrapping silverware to prevent contamination by bare-hand contact.
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09/27/2013 | Routine | |
It is recommended that food items not be put on the front line until much closer to opening- 15-20 minutes. The walkin does a much better job of keeping foods cold than a prep unit does.
Information was given regarding approved cooling methods. What was missing today was a means of identifying the time involved in the process being used in the establishment.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: summer vegetables
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Cooling Methods (corrected on site)
Observation: It was observed that summer vegetables were cooling but there was no accurate time being kept of the process.
Correction: Vegetables were placed in the freezer to cool quickly. Cooling was completed within 20 minutes.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting (corrected on site)
Observation: An employee was using bare hands to wrap silverware for pre-setting.
Correction: Employees must wear gloves when wrapping silverware.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: There was not usable soap at the bar handsink.
Correction: Provide soap at all handsinks. Employees must be able to wash their hands as necessary.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: There was not a handwashing sign at the frontline handsink.
Correction: Provide a handwashing sign at all handsinks.
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06/27/2013 | Routine | |
| No violation noted during this evaluation. | 04/04/2013 | Complaint | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with an alleged foodborne illness complaint.
The produce is received from approved sources and immediately stored in WIC. During preparation of the salads, the spinach and lettuce are washed and rinsed in clean equipment and stored in a location designated exclusively for salad.
The CFM provided a copy of the company employee health policy.
Thank you for correcting all violations.
- 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.
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. CFM DIRECTED EMPLOYEES TO WASH HANDS PRIOR TO GLOVE USE.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Observed employee handling bread without gloves.
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. CFM DISCARDED BREAD.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDWASHING SIGNS.
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12/26/2012 | Risk Factor | |
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