- 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.
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07/09/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/11/2015 | Complaint | |
- Certified Food Manager/Certificate Process (repeated violation)
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).Fax OR E-mail copies of the required information (PROOF OF CORRECTION) to our office, at phone # 703-653 9448 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR RESTAURANT, INSPECTOR NAME AND YOUR NAME" please..
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: The handwashing sink at kitchen is equipped with separate cold and water faucets rather than a mixing valve or combination faucet. 77F.
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.
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02/25/2015 | Routine | |
Sanitizer for 3-Vat Sink and Wiping Towel Buckets: Quaternary Ammonia > 200 ppm.
- Equipment / Good Repair / Components / Gaskets
Observation: The door hinges of the following unit are damaged: Continentral 1-Door Prep Cooler at Carry Out Station.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPAIR DAMAGED DOOR HINGES.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment had not posted the current permit to operate in a conspicuous location. The permit posted had expired 12 December 2013.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. PIC found the 2014 permit in the office and posted it in place of the expired permit.
- Certified Food Manager/Certificate Process (repeated violation)
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. PIC stated she had a valid card, at another location, due to recent transfer
Correction: she was able to provide a copy of the ServSafe certificate.
- Handwashing Signage at Handwashing Facilities Required
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. The sign in the men's rest room has been removed.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Replace missing sign.
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11/17/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonia sanitizer 3 vat sink/wiping cloth bucket: 300/250 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPIES OF EMPLOYEE ILLNESS REPORTING AGREEMENTS TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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)
- 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: vegetable protein/shredded pork without sauce on steam table FSL: 119/127.
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. NOTE: PIC adjusted temperature of steam table to raise food to 165 and hold at 135 min. degrees F.
- 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. Provide a copy of the CFM photo identification card to the Health Department within 10 days.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: Men's room toilet was not flushing at the start of the inspection. No evidence of sewage backup.
Correction: Toilet was reapaired during the inspection.
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06/23/2014 | Routine | |
Condition alleged was not observed
No violation noted during this evaluation. | 12/10/2013 | Complaint | |
The purpose of today's inspection was to perform a risk factor evaluation
No violation noted during this evaluation. | 12/10/2013 | Risk Factor | |
All cooling refrigeration units are now functioning at acceptable temperatures an phfs are at acceptable temperatures.
No violation noted during this evaluation. | 06/06/2013 | Follow-up | |
Complaint inspection conducted simultaneously with routine inspection due. Specific allegations of complaint were not verified. Routine inspection report of same date details violations observed and actions taken.
No violation noted during this evaluation. | 06/04/2013 | Complaint | |
The purpose of this visit was to conduct a routine inspection and to respond to complaint based on a reportable disease notification.
THE FOOD SERVICE ESTABLISHMENT IS NOT IN COMPLIANCE WITH HAVING AN EMPLOYEE HEALTH POLICY. THE PERSON-IN-CHARGE IS TO PROVIDE TRAINING ON THE EMPLOYEE HEALTH POLICY WITHIN 14 CALENDAR DAYS (BY JUNE 18, 2013). DOCUMENTATION (MEETING ATTENDANCE SHEET/SIGNED AGREEMENT FORM) IS TO BE SUBMITTED TO THE HEALTH DEPARTMENT WITHIN 14 DAYS BY FAX OR EMAIL THAT TRAINING HAS BEEN COMPLETED. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION. PLEASE FAX DOCUMENTATION TO 703-385-9568, ATTN: John Vander Voort, RE: Chipotle #983.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. In Norlake Walk-In Cooler: cooked chicken 49F, cooked beef 50F, cooked pork 48F.
2. In Norlake Walk-In Cooler: guacamole 50F, sour cream 48F, pico de gallo 49F.
3. In Continental 2 door prep cooler at serve line: pico de gallo 52F
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. CORRECTIVE ACTION: POTENTIALLY HAZARDOUS FOODS ABOVE 41F WERE DISCARDED.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit was not operating properly and is unable to maintain cold food at or below 41°F: Norlake Walk-In Cooler
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. CORRECTIVE ACTION: UNIT WAS ADJUSTED BY TECHNICIAN TO MAINTAIN LESS THAN 41F.
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06/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chipotle Mexican Grill # 983, 8191 Strawberry Lane # 4, Falls Church, VA 22042 »