- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. 102F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
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02/09/2016 | Routine | |
Stove was clean & working fine. Mgr. said for a period yesterday, the 3 back burners were not operating. Food spillage clogged the ports, reducing the quantity of food that were being cooked on this stove, at one time. Since 3 of the 6 burners were affected, they notified their customers (with the sign on the door) that it will take longer to provide certain products.
No violation noted during this evaluation. | 08/21/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. WORKER WASHED HAND FOR ABOUT 5 SECONDS IN COLD WATER.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. STANDING NEAR REAR FOOD PREP TABLE.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- 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: SALSA BOTTOM 50F & TOP 52F& GUACAMOLI TOP 53F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED PHF TO OTHER UNITS. MONITORING RECOMMENDED.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
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 3 COMP. SINK & WET WASH CLOTHS with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: 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. CORRECTED. ORAL & WRITTEN INFO. PROVIDED.
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07/13/2015 | Risk Factor | |
- 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,or after engaging in any activity that could contaminate the hands. OBSERVED FOOD SERVICE WORKER PUTTING ON NEW GLOVES WITHOUT WASHING 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. WASHED HANDS. ORAL & WRITTEN INFO. PROVIDED.
- 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: salsa 47F, guacomoli 47F, Sour Cream 44F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM said all items were put in this morning from other refrigerator units. She/He also said that with-in 6 hours all of this food will be used up and they will throw all food away at the 6 hour intervals until this unit is repaired.
- 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 front wet wash cloth bucket with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: 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. CORRECTED. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING and MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Critical: Falls Church City Code/CFM Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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.
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05/07/2015 | Routine | |
Recommended reducing the amount of food in the metal pans in the top portion of the Continental units to improve cold holding temperatures.
No violation noted during this evaluation. | 07/11/2014 | Follow-up | |
Secure the metal cover that is over the grease trap. Repair the toilet paper holder in the ladies room.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: GRILLED CHICKEN ON STEAMER for 10 MINUTES AT 122 F.
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. ADDED WATER TO THE STEAMER.
- 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: (1) ICE- SHREDDED MONTEREY JACK & CHEDDAR CHEESE AT 73F
Correction: (2) RAW MARINATED CHICKEN AT 51F IN DELFIELD 2 DRAWER COOLER WITH AN AMBIENT AIR TEMPERATURE OF 74F (3) PICO DE GALLO AT 52F, SALSA AT 47F, SOUR CREAM AT 53F, SHREDDED MONTEREY JACK & CHEDDAR CHEESE AT 42F HELD IN 2DR CONTINENTAL PREP COOLER WITH AN AMBIENT AIR TEMPRATURE OF 56F (4) SALSA AT 58F HELD IN 1DR CONTINENTAL PREP COOLER WITH AN AMBIENT AIR TEMPERATURE OF 58F.
- 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: (1) 2 DRAWER DELFIELD COOLER AT 74F (2) 2DR CONTINENTAL PREP COOLER AT 56F (3) CONTINENTAL 1DR PREP TOP COOLER AT 40F- NOT ADEQUATE TO KEEP FOOD ON TOP AT 41F OR BELOW (4) FAR LEFT FAUCET ON THE 3 VAT SINK IS LEAKING WATER.
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. PLEASE FAX A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site) (repeated violation)
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. MOVED PANS FOR ADEQUATE AIR DRYING.
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06/03/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site) (repeated violation)
Observation: STAINLESS STEEL 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. --CFM PLACED CLANE PANS ON RACK FOR AIR DRYING
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10/16/2013 | Routine | |
Complaint states food temperatures of food on the line not safe, meat too cool. Sour cream at room temperature. Rice and other fillings at room temperature. Not clean floor and raw meat handled adjacent to raw vegetables. EHS discussed complaint with CFM. All hot holding temperatures on the serving line were 135F or above. All cold holding temperatures on the serving line were 41F or below. Establishment floors in good condition during time of investigation. EHS observed boxed raw chicken on the same rack as boxed raw bell peppers in the walk-in cooler. EHS felt that the separation distance between the boxes as well as the boxes being covered was enough to prevent possible cross contamination, but asked the CFM to move the boxes of bell peppers as an added precaution.
No violation noted during this evaluation. | 10/16/2013 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax, within five days, to my attention the invoice for the repair of the Delfield 2-drawer prep refrigerator.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: A.O. Smith BTH 150 100
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed pico de gallo at 44F, shredded cheese at 47F in Continental 2-door prep top
Correction: shredded cheese at 46F, cooked corn at 45F, pico de gallo at 43F, in Continental 1-door prep top.
- 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: Observed raw chicken at 54F, raw steak at 48F in the Delfield 2-drawer prep refrigerator. PUT IN WALK-IN.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth. Observed wet wiping cloths under the cutting boards. Discussed alternate equipment for such procedures.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a functional 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.
- 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: Delfield 2-drawer prep refrigerator.
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Prep pans and pots were found stacked while wet after cleaning and chemical sanitization. DISCUSSED ALTERNATE AIR-DRYING METHODOLOGY WITH PERSON IN CHARGE.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in the hood top is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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08/07/2012 | Routine | |
The purpose of this visit was to respond to a complaint received by the Health Department. on August 5, 2012. The complainant alleged no hair restraints. Upon investigation, every employee present had hair properly restrained.
Complaint: Not confirmed.
- Critical: Falls Church City Code/CFM Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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.
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08/07/2012 | Complaint | |
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