Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS provided additional consultation, training, handouts, and/or written instructions on: Cooling
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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 chicken over soup in kelvinator 1dr cooler
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. Food employee placed chicken on the lowest shelf
- 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: american cheese 45F at victory 2dr preptop cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food employee placed cheese in cooler to chill down
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution at 3-vat sink was measured at over 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 chlorine solution at 50-200ppm. Verify concentration using the appropriate test kit. CFM reset solution to 100ppm
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11/17/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures- food employee washed hands without using soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sausage 103F
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. sausage was reheated up to 165F and up
- 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: ham 63F, sliced tomatoes 58F, cut watermelon 49F all in Victory 2dr preptop cooler
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. All potentially hazardous food items were placed in different coolers and freezers
- 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: Victory 2dr preptop cooler 50F
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.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.
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.
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05/19/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: Time as Public Health Control in English and Korean as future reference, food safety and glove usage and prevent cross contamination in English, Korean and Spanish.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site) (repeated violation)
Observation: Single-use gloves worn during multi-tasked food preparation.------Observed food employee wearing single use gloves crack raw shell eggs, then proceed to open refrigerator and then begin to touch plate holding cooked ready to eat food for customer order.
Correction: 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. FOOD EMPLOYEE REMOVED GLOVES, WASHED HANDS AND PLACED A NEW PAIR OF SINGLE USE GLOVES ON BEFORE PROCEEDING.
- 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) Sliced provolone cheese at 61F in Victory 2DR prep cooler (previously sitting out at room temperature),
2) Sliced ham at 65F in Victory 2DR prep cooler (previously sitting out at room temperature).
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. DISCARDED
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front of the ktichen being used as a dumping station for used ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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10/29/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Please do not use Victory 2DR prep cooler to hold potentially hazardous foods until it is able to hold at 41F or below. Please fax or email a third party service report showing that the cooler is able to maintain at 41F or below. Also fax or email a photograph of the corrected menu board containing a complete consumer advisory disclosure and reminder statement. Both items are due no later than May 11, 2014. If either item is not received by May 11, 2014, a follow-up inspection will be conducted on or about May 12, 2014. EHS provided the manager/owner with and discussed the following handouts: cooling log, sign, methods in English and methods is Korean and a sample menu containing a complete consumer advisory statement.
- 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:--------water and oil.
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: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.------Observed two food employees wearing single use gloves handled raw hamburger and then handle finished ready to eat sandwiches.
Correction: 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. SANDWICHES DISCARDED.
- 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:---------cooked cut potatoes observed in deep plastic container covered with plastic lid at 95 F cooling in True 2DR upright cooler 2.5 hours.
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. DISCARDED.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:----------observed cooked cut potatoes cooling in deep plastic container covered with plastic lid and cooked scrapple cooling hot inside a plastic bag. Both items observed stored in a cooler with frequent use and opening.
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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----
1) cooked egg rolls at 60F, american cheese at 66F, sliced tomatoes at 56F.
2) Cut cantaloupe at 49F and crumbled boiled egg at 50F both in Victory 2DR prep cooler
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. PER MANAGER ITEMS # 1 SITTING OUT AT ROOM TEMPERATURE FOR ONE HOUR DURING LUNCH RUSH. MOVED TO FREEZER TO RAPIDLY CHILL. ITEMS # 2 MOVED TO FREEZER.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:-------eggs on menu board.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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: -----Victory 2DR prep cooler holding at 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.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.--------Observed three boxes of potatoes and a box of whole tomatoes sitting on floor in back area with garage door open for ventilation.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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05/01/2014 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All non-critical violations should be corrected within 30 days and no later than the time of next inspection.
* All critical violations should be corrected within 10 days and no later than the time of the next inspection.
* Time-control policy implemented by CFM for raw shell eggs on cook-line, and hard-boiled eggs on register counter not to exceed 4 hours.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: plastic container of chicken broth cooling inside cold-holding equipment.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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): raw shell eggs, and hard-boiled eggs.
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. Discussed with manager.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: eggs.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Discussed with manager.
- Food Temperature Measuring Device Required & Readily Accessible
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. Discussed with manager.
- Critical: Food-Contact Surfaces Cleaned between Raw & RTE Food (corrected on site)
Observation: Food handling personnel observed using same utensil (spatula) on flat grill for both raw foods (beef) and RTE foods (ccoked egg).
Correction: Utensils must be cleaned and sanitized when going from raw product to cooked/ready-to-eat foods to prevent cross-contamination. Discussed using two separate utensils with manager.
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12/09/2013 | Routine | |
The Health Department has been notified that settlement on a change of ownership will occur on October 31, 2013. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
- Wall / Ceiling Covering / Attached & Cleanable (repeated violation)
Observation: Observed nonsmooth ceiling tiles in the bathrooms.
Correction: Ceiling tiles shall be smooth, easily cleanable, non absorbent.
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10/29/2013 | Follow-up | |
Approval for a Health Department Permit Operate is denied at this time. Review the cited items above. All items must be corrected as recommended at the time of the next pre-opening inspection. Call the Health Department at 703-246-2444 in order to arrange reinspection.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: 1) French Toast
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Linoleum lining shelving underneath prep tables (remove),
2) Tape on the exterior of the Kirkland freezer chest (remove),
3) Tape along the shelving in the front shelving (remove)
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Exterior of the Imperial reachin cooler (repaint),
2) Shelving in the front service area (repaint),
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Imperial reachin cooler
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Exterior of fryer,
2) Shelving in the front service area
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: 1) Back handsink
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the following water supply systems:
1) Ice machine,
2) Coffee makers,
3) Soda machine,
4) Observed hose attached to the mop sink (remove)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Critical: Sewage System / Operation and Maintenance
Observation: A review of the menu finds that the facility is producing grease in quantities likely to contribute to the production of grease-laden wastewater. Therefore, the wastewater from warewashing is required to go through a grease trap.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain
Observation: The outdoor refuse container is stored on the ground.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. Observed missing doors on the dumpster.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Install doors on the dumpster.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: Observed nonsmooth ceiling tiles in the bathrooms.
Correction: Ceiling tiles shall be smooth, easily cleanable, non absorbent.
- Handwashing Signage at Handwashing Facilities Required
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.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Walls in the back food prep area (rough spots need to be smoothed down/repainted),
2) Linoleum panel on the wall in the back food prep area (remove/repair wall),
3) Floor tiles around the three compartment sink floor drain (repair),
4) Wall underneath three compartment sink,
5) Cove molding along the floor/wall juncture underneath the three compartment sink,
6) Walls around the mop sink
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment in the food prep area.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/16/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Checkers Eatery, 4270a Henninger Ct, Chantilly, VA 20151 »