- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Spicy chicken, grilled chicken and other fried chicken cooling for ~15 hours in the plastic containers in walk-in refrigerator observed at 45F, 44°F and 47F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Note: Discarded.
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03/18/2016 | Risk Factor | |
REMINDER:
1)
COOLING: Cool foods by the following methods: (1) Placing food in shallow pans
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: sliced tomatoes cut approximately around 10:30 am 45F and 46F (@2:30 pm)--walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). Note: Put in freezer for 15 minutes. Temperature went down to 41F.
- 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: Sliced tomatoes 47F, sliced american cheese 44F --cold well prep line.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Put inside the refrigerator.
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09/24/2015 | Risk Factor | |
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered and has broken lid.
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. Note: Replace lid or dumpsters.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the tiles around the mop sink is damaged the floor tiles under the metal grid at mop sink is not maintained in good repair. Also, observed that the grout in between floor tiles is damaged at several locations in the kitchen which is holding water and could attract pests.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Standing water and unclean drains, damaged tiles in kitchen.
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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08/05/2015 | Complaint | |
Complaint on 27-Mar-2015 :
The purpose of today's visit is to conduct a complaint investigation. The complainant and her daughter ate grilled chicken sandwich around 6 pm on March 26, 2015. They had symptoms of nausea, bloating and diarrhea starting at 8 pm and 12 midnight same day and lasted for 12 hours.
All the employees are trained to report illnesses and no one called in sick in the past 10 to 15 days.
REMINDER: Monitor for handwashing especially at the breading station and all stations when they changes tasks.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-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 sanitizing sink with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Note: Tried quaternary ammonia test strips also, to make sure that they do not use any other chemical. Note: Made new solution.
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03/27/2015 | Complaint | |
REMINDER
**Wipe and clean the spinner for the ice cream/milk shakes after each use.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Physical Facilities Good Repair
Observation: Observed that a tile near mop sink is broken.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/29/2015 | Routine | |
| No violation noted during this evaluation. | 07/23/2014 | Complaint | |
| No violation noted during this evaluation. | 07/23/2014 | Risk Factor | |
AN INVESTIGATION WAS DONE, REGARDING A COMPLAINT RECEIVED 1-27-2014. THE COMPLAINT WAS REPORTED IN A SEPARATE DOCUMENT. NOTE
- 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. Written information provided.
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01/29/2014 | Complaint | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-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 1st 2 tested (nearest grills) with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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01/09/2014 | Routine | |
Complaint
- 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 worker clean droppings from chicken breading, touch a handle of a deep fryer basket and then change gloves one of the 2 times observed. The second time it was done correctly..
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. Spoke to CFM and he instructed worker prompty.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 wash cloth bucket nearest friers (the other 3 were fine) & the spray sanitizer nearest the friers (the other one tested near the mop sink was fine) with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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11/07/2013 | Complaint | |
A JOINT RISK FACTOR INSPECTION AND INVESTIGATION WAS DONE REGARDING A COMPLAINT RECEIVED 8-26-2013. THE COMPLAINT WAS REPORTED IN A SEPARATE DOCUMENT. NOTE
No violation noted during this evaluation. | 08/27/2013 | Risk Factor | |
| No violation noted during this evaluation. | 08/27/2013 | Complaint | |
| No violation noted during this evaluation. | 03/29/2013 | Other | |
Complainant was at the above establishment on February 27, around 9:45pm, would like to report a case of food poisoning from eating there, he had spicy chicken sandwich, waffle fries and cookies and cream milk shake, after 2 hours of eating he experienced vomiting, fever and pain. A JOINT INSPECTION AND INVESTIGATION WAS DONE AND REPORTED IN THIS DOCUMENT. NOTE
No violation noted during this evaluation. | 03/04/2013 | Complaint | |
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the PREP LINE NEAR OFFICE are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container for facility is in disrepair. LEAKING
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. CALL FOR REPAIR.
- 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.(3 of 4 did not)
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Provided 3 laminated, possible hand wash sink signs.
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03/04/2013 | Routine | |
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