This was a routine inspection. Food contact surfaces were observed to be visibly cleaned. However, the certified food manager was advised to adjust the hot water heater to ensure that hot water is available at all time during operation. The facility should not run out of hot water at any time during operation.
If the existing hot water heater is not able to provide hot water at all times during operation, it shall to be replaced with one that is capable of meeting the minimum requirement as stated in the violations section of this report..
- 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." The employee health policy forms were never completed as required.
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)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: Interior surfacers of storage drawers that are located under counters were soiled with debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Water / Capacity / Quantity and Availability
Observation: Inadequate hot water availability was noted at the hand washing sinks and the 3-compartment sink during the time of this inspection.
Correction: Increase the hot water temperature at all sinks to meat the minimum requirement of 100F for the hand sinks and 110F for the 3-compartment sink. Ensure that the hot water heater is able to provide hot water at all times during the hours of operation especially during peak hours. The establishment should not run out of hot water at any time during the hours of operation.
- Water / Pressure / Quantity and Availability
Observation: Hot water under insufficient or inadequate pressure was found to serve the kitchen
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks throughout the facility was measured at a temperature less than 100°F.
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. Adjust the water temperature at each hand vwashing sink to a minimum of 100F.
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03/22/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. In addition to today's inspection, a complaint inspection was completed. The details of the complaint inspection can be found in the facility file at the health department. Employee health policy in place. Sanitizer observed within acceptable limits. Thank you. * Remember not to overstock your refrigeration units as it does not allow for circulation of cold air to cool or maintain cold foods at 41f or below.
- 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: pico de gallo 45f, shredded cheese 43f, pico degallo 44f, pico degallo 44f inside the two door prep cooler along front serve line. pico degallo 43f, pico degallo 43-44f, sour cream 45f-46f, in the 1 door prep cooler for take out.
Correction: Pico degalllo's were discarded. Sour cream discarded. Shredded cheese was relocated back to the walk in refrigerator. Both units were rearranged to ensure proper circulation of cold air throughout refrigeration units. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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10/05/2015 | Risk Factor | |
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level soda fountain is not observed. Two black piping or tubing were observed below the rim of the floor drain at the soda fountain located in the dinning area.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. Raise the tubing or piping above the rim of the floor drain to create an air gap.
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05/19/2015 | Routine | |
- Critical: Fairfax County Code/Closure Order for No CFM or No Permit/Due Process
Observation: The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment shall remain closed until there is a Certified Food Manager on premises.
Correction: Please notify me when a Certified Food Manager is present at the establishment. You may not operate until the Health Department reinstates the permit to operate. A follow-up inspection will be conducted within ten (10) days to verify the presence of a Certified Food Manager.
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12/31/2014 | Complaint | |
| No violation noted during this evaluation. | 12/31/2014 | Complaint | |
- 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, after sweepipng food fdebris from floor of cooknline. Employee removed gloves after sweeping, wiped hands with a paper towel, than donned new gloves prior to resuming food preparation.
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. NOTE: DIscussed with PIC.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Chips stored in access hallway to office on box of single serve items, close enough to floor level to be subject to contamination.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Discussed with PIC who had storage issue corrected.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: Raw onions stored on floor under handsink.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. NOTE: PIC had onions relocated.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: rice in undercounter hot hold cabinet at cookline.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. NOTE: PIC raised temperature of hot hold cabinet. Foods temperatures measured as rising at sufficient pace to reach 165 degrees F within 2 hours.
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11/24/2014 | Routine | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a risk factor assessment inspection. A complaint was received by the Health Department on July 24, 2014. The complainant alleges that they ate at the above facility around 6 pm on July 23, 2014. Complainant alleges symptoms of slight fever, vomiting nad diarrhea within an hour after eating at above facility. Complainant ordered a steak burrito bowl with steak, rice, green pepper and onion, corn, tomatoes and lettuce. Complainant thinks the tomatoes tasted different. The symptoms lasted until 4 am on July 24, 2014. Please see risk factor assessment inspection report for additional information. Complaint cannot be confirmed.
No violation noted during this evaluation. | 07/31/2014 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment in conjunction with a complaint inspection. Complaint cannot be confirmed. EHS provided manager with and discussed the following handouts: time as a public health control (English & Spanish), food safety and glove usage and CFM guidelines and cooling sign and methods (English and Spanish). Manager agreed to fax his CFM photo card within ten calendar days.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed food employee handling raw chicken with gloved hands change gloves without first washing hands before putting on a new pair of gloves.
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. DISCUSSED WITH MANAGER WHO DISCUSSED WITH EMPLOYEE, EMPLOYEE REMOVED GLOVES, WASHED HANDS AND PUT ON A NEW PAIR OF GLOVES.
- 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:
1) Shredded cheese in Continental 1DR cooler shredded 4.5 hours prior at 47F,
2) Pico de gallo, mixed and prepared 4.5 hours prior at 44F.
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). DISCARDED
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-------steak at front steam table at 123-133F.
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. DISCARDED
- 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.
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) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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07/31/2014 | Risk Factor | |
This inspection was conducted as a follow up of a complaint by a customer. During the inspection the following has been brought to the attention of the manager: sour cream need not to be left outside for long periods of time after portioning, may want to consider using time as TCS for pico de gallo and other TCS that sre used within fours. The manager said pico de gallo was usually used within 2hrs after prep, and rice used within 2 hrs after cooking.
- 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: Sour cream 46,47,48F, Pico De Gallo 50, 51,51
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. Manager explained that sour crean is recieved in big bags and portioned out in pans each each and refrigerated. Advised manager to make sure it was not being left out for long periods of time during portioning. The sour cream was placed in a continental cooler at 41F to cool down, the pico de gallo was made about an hour ago. Suggested to Manager to consider using time as TCS for pico de gallo.
- Equipment / Good Repair / Operation
Observation: The Norlake Walkin refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F all foods have temperatures of 45F and above. Ambiet unit temperature = 46F
Correction: Repair/adjust the unit within 24 hrs so it is able to maintain foods at or below 41°F. Call Edward Nantamu, Senior Environmental Health Specialist at 703 - 246-8485 or fax work order to 703-653-9448 to report compliance.
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05/02/2014 | Routine | |
The Complainant called to report that her son ate a burrito (chicken, cheese, and sour cream) around 7 PM and woke up this morning with FBI symptoms. The symptoms are diarrhea and vomiting, and sweating. She said the sour cream tasted quite sour that it is supposed to. There is no evidence of seeing the doctor to confirm the FBI.Manager explained that sour cream is received cold, refrigerated in walk in at 41 and then portioned and used every day. EHS observed that during the portioning process the sour cream was being left outside for long periods of time before refrigerating. Manager agreed to ensure portioned sour cream was refrigerated immediately.
No violation noted during this evaluation. | 05/02/2014 | Complaint | |
The purpose of this visit was to conduct a routine inspection. Correct all violations as specified.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item on the steam table were found hot holding at improper temperatures using a calibrated food temperature measuring device:rice 127F, diced chicken 128F
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. ADVISED MANAGER TO REHEAT THE FOOD TO A MINIMUM 0F 165F AND MANAGER COMPLIED.
- 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: Sour 47F at 1DR Continental to go order prep
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. ADVISED MANAGER TO TAKE THE SOUR CREAM TO THE WALK-IN COOLER WHICH WAS AT 40F
- Equipment / Good Repair / Operation
Observation: The 1Dr Continental refrigeration unit at the to go order station is not operating properly and is unable to maintain cold food at or below 41°F
Correction: Repair/adjust the unit with 10 business days 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.Fax work order to 703-385-9568
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at 86F less than 110°F.
Correction: Provide hot water at a minimum temperature of 110F within 24hrs. 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.
- Critical: Certified Food Manager/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. PIC was called in and arrived during inspection process
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks was measured at 86Fa temperature less than 100°F.
Correction: Provide hot water with 24hours at a minimum of 100F at all the sinks All handwashing sinks shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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10/21/2013 | Routine | |
The purpose of this investigation was to conduct a food borne illness investigation. Was not able to confirm the the FBI. Sanitizer concentration in the 3 compartment sink was 50 ppm and was corrected and increased to 200 ppm. Advised manager to tell employees to keep walk-in cooler closed at all times to keep temperature
- 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: Cooked rice 48F, raw chicken 44F, in walkin cooler, sour cream in to go order table. NOTE: MANAGER SAID THAT THE RICE WAS LEFT OVER FROM PREVIOUS DAY AND WAS BEING KEPT FOR DONATING TO CHURCH WHICH WAS GOING TO PICK IT UP. Advised to discard and complied
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the to go order area is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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05/17/2013 | Risk Factor | |
The purpose of this investigation was to conduct a food borne illness investigation. Was not able to confirm the the FBI. Sanitizer concentration in the 3 compartment sink was 50 ppm and was corrected and increased to 200 ppm. Advised manager to tell employees to keep walk-in cooler closed at all times to keep temperature
- 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:Cooked rice 48 F, raw chicken 44F in Walkin Cooler, sour cream in in the to go oreder table. NOTE: MANAGR SAID THAT THE RICE WAS LEFT OVER FROM PREVIOUS DAY AND WAS BEING KEPT FOR DONATION TO CHURCH WHICH WAS GOING TO PICK UP IT UP. Advised to discard and complied.
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the to go order area is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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05/17/2013 | Complaint | |
Fax machine, stapler have been relocated and placed at the bottom cabinets. Closing complaint
No violation noted during this evaluation. | 05/10/2013 | Follow-up | |
Stapling machine, fax machine, papers stored on rack above food in the to go food preparation area. Manager explained that fax was used to receive to go orders, stapler used to staple faxes and receipts.Relocate the stapling machine, fax machine, papers and telephone within 10 days so that there are no longer stored above food
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: Fax machine is located above a food prep area, CFM acknowlegded that staples fell from the area of the fax machine into prepared food.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
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04/30/2013 | Complaint | |
| No violation noted during this evaluation. | 04/26/2013 | Risk Factor | |
This is a risk factor assessment inspection. BTH, 120 970
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pork on line is 121F.
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.
Reheated to 165F.
- 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: pico de gallo on line and in refrigerator is 53F. Made in the morning.
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
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11/29/2011 | Risk Factor Assessment | |
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