The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation. | 03/08/2016 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 09/02/2015 | Risk Factor | |
The purpose of today's visit is to conduct a complaint investigation received to the Fairfax County Health Department on 03/09/15. The complainant alleged finding a dead roach in there food that was purchase the night before. Talked to the CFM about the complaint and was not aware or had any similar reports. The facility receives pest control service every two weeks and the last service was conducted 03/09/15. Observe no roach activity throughout the facility during a routine inspection. The complaint is not confirm at this time.
No violation noted during this evaluation. | 03/11/2015 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction to complaint investigation received to the health department on March 9, 2015.
- 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: cook-line: Right-2dr prep cooler: shredded cheese, dice tomatoes
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.---CFM adjusted temperature and discard food items above.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: cook-line prep coolers, replace or clean the veggie wash tubing.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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03/11/2015 | Routine | |
Hot Water: Handsink 117F, 3-Vat Sink 124F
Sanitizer: 3-Vat sink and towel buckets: Quat > 200 ppm
Stero SCT44 Dish Washing Machine: Chlorine > 50 ppm
FRONT SERVICE AREA COOLERS: Kairak 1DR Prep-C: top - salsa 37F
No violation noted during this evaluation. | 10/22/2014 | Risk Factor | |
Stero SCT 44 Dish Washing Machine: Chlorine ~50 ppm.
Hot Water: Handsink, 3-Vat Sink: 115F, 119F
Additional Equipment and Food Temperatures:
Main Kitchen Line (continued):
2-DR Prep-C (w 1/2 top): Ambient 34F
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food items was found subject to contamination during storage due to the condition as described: Door liner of Ice-O-Matic ice machiine near dish washing station is deteriorating, does not present an easily cleanable surface, and may flake into ice below.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. REPLACE THE LINER WITH A SMOOTH, CLEANABLE, INTACT SURFACE.
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04/11/2014 | Routine | |
| No violation noted during this evaluation. | 10/18/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor evaluation inspection and to respond to a complaint
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: (Corrected During Inspection) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Sliced tomato in Delfield 1 Door Prep Cooler #2 (top) at 46F
Cooked corn in Kourak 1 Door Prep Cooler (cabinet) at 43F
Cooked Baby Back Ribs in 2 Door Prep Cooler #1 (cabinet) at 43-44F
In 2 Door Prep Cooler w/Top (Small Doors): ranch dressing at 46F (top)
Correction: alfredo sauce at 47F (cabinet).
In Eliason Walk-In Cooler: cooked baby back ribs, datemarked 2 days at 42-44F
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10/16/2013 | Risk Factor | |
Conducted in conjunction with risk factor evaluation of same date and time. For details see the risk factor evaluation. A follow-up inspection was conducted on 18 October 2013.
No violation noted during this evaluation. | 10/16/2013 | Complaint | |
The purpose of this visit was to perform a routine inspection
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. OBSERVED: AT THE HAND WASHING SINK IN THE WAIT STATION AREA, PAPER TOWELS STILL ATTACHED TO A DISPENSER WERE TRAILING INTO A FULL PITCHER OF ICED TEA.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. CORRECTIVE ACTION: MANAGER DISPOSED OF ICED TEA.
- 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: see comments below for specific food temperatures and corrective actions.
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.
- 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: SLICED TOMATOES IN ELIASON WALK-IN COOLER OBSERVED AT 55F.
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. CORRECTIVE ACTION: DUE TO POSITION AMONG OTHER FOODS PREPARED THE MORNING OF THE INSPECTION AND ALSO COOLING TO A SIMILAR TEMPERATURE, TOMATOES COULD BE DATE MARKED AND RETAINED.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration units is not operating properly and are unable to maintain cold food at or below 41°F: Delfield 2 drawer protein cooler at cook line, and 2 door prep cooler with top (cook line #2).
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.
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06/21/2013 | Routine | |
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