The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS observed cooling logs for some days when ROP menu items were pulled from the ice bath to be reheated for service before cooling was completed and fully documented on the logs. Currently, no written system has been established on the cooling logs to clearly identify the reason why menu items were not completely cooled. Therefore some cooling logs appear incomplete, while per the CFM the menu items were pulled for service. EHS discussed with CFM that a written system needs to be established to clearly identify when cooling ROP menu items are pulled for service before cooling is complete.
Per CFM all menu items are always fully cooked to the required temperature. While the fried egg menu item includes an asterisk, the consumer advisory reminder statement on the menu does not apply to any menu items.
No violation noted during this evaluation. | 03/31/2016 | Routine | |
Today's visit is a follow-up inspection. All outstanding critical violations have been corrected. EHS observed several CFM cards now on file in the facility.
No violation noted during this evaluation. | 10/16/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. The lead chef on duty during today's visit needs to email or send a picture text of his CFM photo card to the EHS within 24 hours. Facility will hold vacuumed packaged cooked chilled menu items no more than 48 hours until full approval is obtained from the Fairfax County Health Department or Virginia Department of Health. A follow-up inspection will be conducted the week of October 12, 2015 to confirm the following: 1) that the high heat sanitizer has been repaired to properly sanitize all types of dishes, 2) to verify that the facility is not holding vacuum packaged menu items over 48 hours and 3) to verify the presence of a CFM with full credentials on site in the facility.
NOTE TO MANAGER: A CFM with proper credentials to show the EHS must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
**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.
Time reflects inspection time only.
- 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: ----------cilantro
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. ALL BARE HANDED CILANTRO WAS DISCARDED.
- 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:--------------cooked pulled chicken at 107F at the right steam table.
Correction: Potentially hazardous foods (time/temperature control 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. PLACED ON TIME AS A PUBLIC HEALTH CONTROL AS THE ITEMS WAS RECENTLY PULLED BEFORE PLACING AT THE STEAM TABLE. EHS DISCUSSED THAT AFTER THE CHICKEN IS PULLED IT EITHER NEEDS TO BE REHEATED TO 165F OR ABOVE OR PLACED ON TIME AS PUBLIC HEALTH PRIOR TO BEGINNING PULLING IF THE ITEM'S TEMPERATURE STARTS AT 135F OR ABOVE.
- 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:
1) Two containers of salsa at 48F and 50F in the Randell 1DR prep cooler near the office,
2) Two containers of salsa both at 48F in the Kolpak Walkin Cooler
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.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan (corrected on site) (repeated violation)
Observation: An incomplete HACCP plan has been implemented by the food establishment for the use of a cook-chill process, but the plan does not include the following information:
1) Missing cooling logs for cooked-chilled menu items for several days,
2) Incomplete cooling logs confirming proper cooling for several days,
3) Missing operational procedures as specified under 3-502.12(B)(5) & (B)(6)
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required. FACILITY WILL HOLD VACUUMED PACKAGED COOKED CHILLED MENU ITEMS NO MORE THAN 48 HOURS UNTIL FULL APPROVAL IS OBTAINED BY THE FAIRFAX COUNTY HEALTH DEPARTMENT OR VIRGINIA DEPARTMENT OF HEALTH.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine as a sanitizer. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually chemically sanitize food-contact surfaces.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
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. THERE WAS A LEAD CHEF IN THE FACILITY WHO STATED THAT HE HAD A CFM PHOTO CARD BUT THAT HE LEFT THE CARD AT HOME. EHS REQUESTED THAT A COPY OF THE CFM PHOTO CARD BE SENT TO EHS WITHIN 24 HOURS TO CONFIRM THAT THE CHEF WAS ACTUALLY A FULL CFM.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the tortilla station area is blocked, preventing access by employees for easy handwashing------------Observed a full tray of tortilla flour placed over top of the handsink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. TRAY WAS RELOCATED.
- When a HACCP Plan is Required / Shall Have HACCP
Observation: The establishment does not have a properly prepared HACCP Plan and has been engaging in vacuum packaging cooked and chilled menu items such as: tortilla soup, ranchero sauce, green chile sauce, red chili sauce, tomatillo, and frita sauce and cold holding over 48 hours without approval.
Correction: Before engaging in an activity that requires a HAACP Plan, a permit applicant or permit holder shall submit to the Fairfax County Health Department for approval a properly prepared HAACP Plan as specified under 8-201.14 and the relevant provisions of the Fairfax County Food Code.
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10/07/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Please fax or email no later than Wednesday, May 27, 2015, complete cooling logs for cooked and chilled items and complete records of the electronic system that monitors the Walkin Cooler. EHS observed great date marking and color-coded utensils to prevent cross contamination.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: A HACCP plan has been implemented by the food establishment for the use of a cook-chill process, but the plan does not include the following information:
1) Observed incomplete cooling logs at two hours after cooling and the time that item reaches 41F or below,
2) Observed facility does not have an electronic system that continuously monitors (for 24 hour period) time and temperature of Walkin Cooler,
3) Records are currently maintained for one month.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required.
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05/18/2015 | Routine | |
- Mechanical Warewashing Equipment, Sanitization Pressure 15-25 PSI
Observation: The pressure gauge for the high temperature warewashing machine was above 30 PSI.
Correction: The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine shall be within the range specified on the machine manufacturer's data plate and may not be less than 5 PSI or more than 30 PSI as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized due to improper operation of the ware washing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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12/10/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/05/2014 | Pre-Opening | |
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