Please make sure all the utensils are sanitized manually until the dish washing machine is fixed. Fax or mail invoice for fixing the machine everyday.
Note: Had a detailed discussion about doing a daily check list so employees can check the dish machine, check all refrigerators and write the temperatures in a book/log.
REMINDERS:
1) Monitor date marking, sanitizing and hand washing practice.
2) Please check receiving temperatures for potentially hazardous foods (PHFs) and write temperatures on invoice.
3) Recommend the cook getting a CFM card. Please make sure a CFM is present at all times.
4) Do not put cloth or cardboard to line the shelves. The surface should be non-absorbant, smooth and easily cleanable.
5) Please make sure that you do not double pan PHFs and do not fill anything above the fill line.
6)
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
7)
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
(Note: Time reflects inspection time only).
- 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: Observed uncovered open bag of flour in dry storage area on the floor.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Note: Moved the bag in plastic bin with a lid.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Observed expired milk dated October 3, 2015.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Note: Discarded
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed at 0 ppm. Ran it several times after priming, it still would not sanitize.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Note: They set up the sanitizer at 3-vat sink. Call techinician and fax the invoice for fixing the machine within 10 days.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Inner surfaces of the ice machine has pink mold accumulation.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Note: Clean the machine today after lunch rush also maintain a regular cleaning schedule. (Monthly or biweekly)
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10/16/2015 | Risk Factor | |
Please fax a copy of invoice after getting a pest control service within 10 days. Also, discuss with the property owner/manager about cleaning the shared trash collection area.
RECOMMENDATIONS and REMINDERS:
1) Recommend writing receiving temperatures on the invoice. Also, maintain a log of cold holding temperatures.
2) Please get a parasite destruction letter from supplier IF you plan to serve undercooked fish. Note: Per the discussion all fish including Salmon and Tilapia is cooked to 145F or above at all times. Discussed to remove the asterisk for consumer advisory adjacent to Salmon on menu.
3) Garlic mixed with oil should be held at 41F or below. Also, do not overfill containers on prep top and pre-chill potentially hazardous foods at 41F or below before putting it on prep top.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored above produce in Everest 2DR upright refrigerator and liqued raw eggs stored above produce in 2DR prep refrigerator at cookline.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Observed bags of potatoes, boxes of squash, lime stored on the floor, food stored less than 6 inches off the floor.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic with oil 73F and sliced swiss cheese 47F --2DR prep top sandwich prep area.
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. Note: Put both items inside the refrigerator.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: caulking missing at hand sink in kitchen and near 3-vat sink.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Note: Re-caulk the gap between the wall and the sink.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit is damaged: Master Bilt 2DR upright refrigerator.
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.
- Refuse / Area / Clean (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Also, bad odor near the dumpster enclosure.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Note: Clean the dumpster area to prevent pest (rat) infestation.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along 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. Provide weather strip for the back door.
- Controlling Pests by Routine Inspection of Premises
Observation: Observed mice dropping in the dry storage area outside.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises. Note: Get an inspection doen within 10 days and fax an invoice to the EHS.
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05/04/2015 | Routine | |
- 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: CREAMER 45F & WHIPPED CREAM 46F @ #7
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 ALL POTENTIALLY HAZARDOUS ITEMS AND WILL NOT USE THIS UNIT FOR PHF'S.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: HAMBURGERS ON MENU.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. WITH-IN 10 DAYS FAX A COPY OF REQUIRED MENU CHANGE. INCLUDE YOUR FACILITY NAME, INSPECTOR NAME TO 703-653-9448, PLEASE.
- 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 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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114) No sanitizer in dish washer as seen by manager's test kit.
Correction: Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. Mgr. called for repair. WITH-IN 10 DAYS FAX A COPY OF DISHWASHER CORRECTION COMPLETION TO OUR OFFICE. phone # 703-653-9448 INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE
- 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. Expired 9-28-2014.
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) 653-9448.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. TABLE SANITIZER BOTTLE.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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10/20/2014 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food / 41-45°F with Existing Equipment until January 1, 2008 (corrected on site)
Observation: Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45°F. The following unit is not able to maintain internal items at a temperature of 41°F or less: Butternut Squash Soup @ #4.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature between 41°- 45°F in existing refrigeration equipment that is not currently capable of maintaining the food at 41°F or below as long as the equipment is in place and in use at the establishment and the equipment is replaced by January 1, 2008 to maintain food temperatures at 41°F or below. Discarded soup and turned unit temperature down.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: OVER HALF OF UNITS HAD NO THERMOMETER.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH, & QUATERNARY AMMONIA test kit.
- Refuse / Area / Clean (repeated violation)
Observation: Trash and litter were observed inside trash shed and adjacent to the power transformer outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Mechanical Ventilation Required (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. Both bathrooms have exhaust systems but they do not work.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the outside wall is not maintained in good repair. Rat size hole in wall near basement entrance.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. SEAL.
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04/08/2014 | Follow-up | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. MGR. DID NOT KNOW HOW TO TEST THE SANITIZER IN DISHWASHER OR 3 COMPARTMENT SINK.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: CAKE.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.TRAINING PROVIDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chic. soup 43F @ #4
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 soup.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Potato, Onion and Chic. soups have no date codes.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Grilled salmon cooked to order in menu without *.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: OVER HALF OF UNITS HAD NO THERMOMETER.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH, & QUATERNARY AMMONIA test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-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 dishwasher with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. 3 COMPARTMENT SINK SET UP & OPERATOR WILL NOTIFY HD WHEN REPAIRED.
- Critical: Food-Contact Surfaces Cleaned between Raw & RTE Food (corrected on site)
Observation: CUTTING BOARDS OBSERVED UNCLEAN.
Correction: CLEAN ON A REGULAR BASIS, AND USE AN APPROPRIATE SANITIZER.
- Refuse / Area / Clean
Observation: Trash and litter were observed inside trash shed and adjacent to the power transformer outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. Both bathrooms have exhaust systems but they do not work.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize
- Physical Facilities Good Repair
Observation: Observed that the outside wall is not maintained in good repair. Rat size hole in wall near basement entrance.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. SEAL.
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04/01/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
- 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: Cubed chicken 67F, cooked carrots 51F
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 PLACED CHICKEN AND CARROTS IN A REACH IN COOLER.
- 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: Masterbilt 2 dr upright refrigerator: Meatloaf, rice, ribs.
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. MANAGER DATE MARKED FOOD.
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09/17/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
CFM WILL FAX INVOICE UPON REPAIR OF REFRIGERATION UNIT.
Water Heater: A.O. Smith
Model: DRE 80 917
Btu's: 24KW
Dishwasher: Jackson conserved: chemical
- 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: Uncovered taco shells, cranberries, sugar containers, and flour bags.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM COVERED FOOD AND OPEN PACKAGES.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: salad dressing containers, condiment containers, oil containers.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. CFM LABELED FOOD CONTAINERS.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed rice stored on the floor of the dry storage room. Observed open bags of flour stored on the floor in the dry storage room.
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. CFM REMOVED FROM THE FLOOR AND PLACED ON SHELVING.
- 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: in Maxx Cold refrigerator: seafood salad 74F, chicken salad 73F
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. CFM DISCARDED FOOD.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 2dr reach in refrigerator, Maxx Cold 2dr reach in refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Maxx Cold salad refrigerator=45F
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. CFM REMOVED POTENTIALLY HAZARDOUS FOOD AND PLACED IN FREEZER. DISCONTINUED USE IF IT NEEDS TO BE REPAIRED THEN CFM WILL FAX INVOICE.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: Masterbilt refrigerator.
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.
- Fairfax City Code/Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Kenmore mini refrigerator was observed being used to store cheese for the establishment.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls in each food preparation room are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Choices By Shawn, 3950 Chain Bridge Rd, Fairfax, VA 22030 »