Today a RISK FACTOR inspection was conducted in conjunction with a complaint investigation following complaint received that customer fell ill 20 minutes after having a chicken salad with shredded lettuce, tomato salsa, corn, cheese and guacomole.
NOTE: At this visit observed staff were aware of Employee Health Policy guidelines and policies. These are reviewed by manager with employees and an instructional video is also shown.Staff were observed washing hands on a regular basis and wearing gloves. Manager was able to provide me with logs for refrigeration and equipment temperatures and also food temperatures. Cook temperatures for Chicken were reviewed for the 7th March and other random dates and found to be above 165 F . In addition logs and documentation of sanitizer solutions, cleaning and other items are being recorded and maintained as well as corrective actions taken if required. Unable to verify validity of complaint at the inspection.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 03/10/2016 | Risk Factor | |
- 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.OBSERVED STAFF WAS PREPPING FOOD , PREPARING SANITIZER SOLUTIONS ETC BUT NO MEMBER ON STAFF WAS A CERTIFIED FOOD MANAGER WITH VALID FAIRFAX COUNTY APPROVED CARD OR CERTIFICATE.
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. MANAGER WITH ORS FOOD MANAGER CARD ARRIVED APPROXIMATELY 30 MINUTES AFTER THE START OF THE INSPECTION.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at BACK KITCHEN AREA was measured at a temperature less than 100°F. OBSERVED THAT THE HAND WASH SINK AT THE BACK NEAR THE 3 VAT SINK WAS AT 53F AT START INSPECTION.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. STAFF ADJUSTED THE WATER HEATER AND WHEN CHECKED THE HOT WATER AT BACK HAND WASH SINK WAS AT 115 F.
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12/18/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation helps me to identify processes at your facility that may require further clarification.
NOTE: At this inspection further time was taken to discuss with the CFM that a person with approved food manager card should be present at all times the facility is in operation including prep and cleaning times .
QUESTIONS: Please call 703-246-2444
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: PANS AND TRAYS were found stacked while wet after cleaning and chemical sanitization.OBSERVED METAL PANS AND TRAYS STACKED ON THE 3 VAT SINK AND SHELF WHILE STILL WET WITH WATER.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. DISCUSSED WITH MANAGER THAT CONTAINERS NEED TO BE AIR DRIED COMPLETELY BEFORE STACKING..
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. OBSERVED THAT NO STAFF MEMBER AT THE FACILITY HAD A FOOD MANAGER CARD OR CERTIFICATE BUT THE FACILITY WAS PREPPING AND COOKING FOOD .
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. CERTIFIED MANAGER WITH ORS CARD ARRIVED APPROXIMATELY 15-10 MINUTES AFTER START OF INSPECTION. IT WAS RECOMMENDED THAT AN ADDITIONAL STAFF MEMBER GET CERTIFIED.
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06/26/2015 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this inspection and answering my questions.
Discussed in this visit was Employee Health Policy guidelines and hand washing.
Questions: Please call 703-246-2444
No violation noted during this evaluation. | 12/19/2014 | Risk Factor | |
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The filters of the ice machine were observed soiled with an accumulation of dust, dirt, and/or other debris:
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. MANAGER REMOVED THE FILTERS FOR CLEANING.
- 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 but does not possess the CFM card issued by ORS Interactive, Inc. CERTIFIED MANAGER HAS SERVESAFE CERTIFICATE .
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448 ATTN: A1 INSPECTOR. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED A CAN OF RAID FLYING INSECT SPRAY ON THE STORAGE SHELF OPPOSITE THE 3 VAT SINK
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. MANAGER TO REMOVE THE ITEM FROM THE FACILITY AND ONLY USE PROFESSIONAL PEST CONTROL .
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06/06/2014 | Routine | |
Site visit made. Checked EHP, records are present on premises for all employees. CFM stated that no employees had called in sick for the last three weeks. No other customers had reported any symptoms of illness at the facility or at the corporate office. Cooking temperatures for chicken Black beans noted, Cold hold for diced tomatoes and sour cream and Hot hold temperatures for steak were checked and were found to be within normal parameters. Complaint could not be validated. Two voice mails left for complainant.
No violation noted during this evaluation. | 01/02/2014 | Complaint | |
The purpose of this visit is to conduct a risk factor assessment. Quaternary ammonuim observed at acceptable level. Employee health policy in place. Invoices available showing approved suppliers. Observed appropriate handwashing by employees.
Thank you. If you have any questions, please call the health department.
No violation noted during this evaluation. | 12/17/2013 | Risk Factor | |
- 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)
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the prep sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that there is mildew and caulking is in poor condition along the junction of the 3 VAT sink and the wall.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.Clean the area and recaulk.
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06/12/2013 | Routine | |
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