| No violation noted during this evaluation. | 05/20/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation. | 12/29/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Jackson ES-2000
Note to manager:
-Date marked cooked foods that will be used to serve the public for more then 24 hours.
-Add light bulb shield at the interior hood system located at the cook-line.
-Seal the small holes and small openings at the crease on the metal walls at the cook-line.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: onion soup, vegetable soup, cooked rice
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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Cook-line area: left side of the oven, 4dr stack cooler(not working) used to holding the flat grill
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb shielding needed at the cook-line interior hood system.
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.
- Physical Facilities Good Repair
Observation: Observed that the metal walls below the cook-line hood system have small holes and small opening at the crease.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/06/2014 | Routine | |
The purpose of today's visit is to investigate a complaint received by the Fairfax County Health Department on January 09, 2014. The complainant visited the facility on Monday and Tuesday January 7th 2014, the caller states that men's room it was dirty, toilet broken and there is water leak somewhere in a bathroom. EHS talked to the manager about the complaint. EHS observed the men's rest-room clean and no water leaks. One of the toilets however was not working and a "out of order" sign is display, the owner indicated waiting on a part and will be fix soon. Although the complaint is partially confirmed for a broken toilet, however the facility has already taken control measure by displaying an "out of order sign", in the process to have the toilet repair and they still have another working toilet . Therefore the complaint is not confirmed.
No violation noted during this evaluation. | 01/10/2014 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager with consumer advisory sample and bare hand contact handouts.
Note to manager: EHS observed wash rags stored outside the sanitizer buckets, grease trap outside needs cleaning on the exterior and ground area, cutting boards needs to be re-surface or replace. Remove or clean the unused deep fryer and repair the stainless steel wall that is slightly detach of the wall at the cook line.
- 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: toasted bread
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.---Manager corrected the food employee to use disposal gloves.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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11/20/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection in conjunction of a compliant investigation that was received May 6, 2013. The compliant was not confirmed at the time of the inspection.
Water heater: AO Smith BTR-200-116
Dish machine: Jackson ES-2000
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: cooking utensils in standing water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards in the kitchen the are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving and interior prep cooling units.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the dish 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors behind kitchen equipment in the kitchen is in need of cleaning.--EHS observed mice droppings on the floor.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/06/2013 | Routine | |
The purpose of today's visit is to investigate a complaint received by the Health Department on May 5, 2013. The complainant indicated "around 11:00 am on Sunday, May 5, 2013 when I saw a rat run across the restaurant floor. The rat then proceeded to move along an interior wall, underneath a table, by another patron's feet." EHS discuss the compliant with the owner. Complaint is not confirmed at the time of this inspection.
However, mice droppings was observed along the walls in the kitchen, the food facility has recently been service on April 27, 2013.
No violation noted during this evaluation. | 05/06/2013 | Complaint | |
The purpose of this visit was to conduct a routine inspection. Water Heater: AO Smith BTR 200 106. Dish machine: Jackson ES 2000. EHS discussed public health significance of proper cooling methods, and proper handwashing technique/frequency. EHS also discussed importance of an effective employee health policy, and the reasons/methods for effective parasite destruction in raw fiish. Continental 3 door salad prep unit to be taken out of service until necessary repairs are completed, and unit is restored to fully functional condition. Invoice or other documentation of satisfactory repair of prep unit to be FAX'd to Health Department within 48 hours.
- 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." Provided PIC with EHP packet, and discussed policy implementation.
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: Handwashing / When to wash hands (corrected on site)
Observation: Employee failed to wash hands after working with raw hamburger and prior to working with cooked bacon.
Correction: Food employees shall clean their hands when switching between working with raw food and working with ready-to-eat food.
- 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: walk-in cooler, walk-in freezer, prep unit coolers, and container for storing bread to be used for croutons.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (repeated violation)
Observation: Single-use gloves worn during multi-tasked food preparation: same gloves worn to handle raw hamburger and cooked bacon.
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.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (corrected on site)
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: lox from wild caught salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. PIC advised raw lox would no longer be offered until supplier who can provide necessary documentation is chosen.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooked vegetables stored in deep containers with product depth exceeding 3 inches (walk in cooler)
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: diced tomatoes in the top of the Continental 3 door prep unit top.
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. PIC voluntarily disposed of diced tomatoes.
- 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: Continental 3 door salad prep unit.
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 / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Walk-in cooler.
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.
- Cutting Boards / Resurface / Discard
Observation: Two large cutting board(s) used as table tops in food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: table top slicer, hand held peeler and can opener, and knives.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: microwave interior, circular serving trays, bottom shelf of prep table on cook line, and cart in warewashing area
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime, dust, and debris: walk-in cooler..
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Utensils 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.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that employee personal items were stored immediately adjacent to clean tableware.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to contamination
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink near the salad prep unit used to rinse equipment part (grate), and the handsink in the warewashing area used for stored soiled utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the two compartment sink near cook line are misalligned causing sink to drain to floor near drain rather than directly into drain..
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Dumpster / Covers & Lids / Construction (corrected on site)
Observation: The cover of the refuse container (dumpster) was open at the start of the inspection..
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers, which must be kept closed. Dumpster lid was closed.
- Wall / Ceiling Attachment / Decorations Items Kept Clean
Observation: Walls in warewashing area not visible clean.
Correction: Clean walls as often as necessary to prevent accumulation of soil and food debris.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the walk-in cooler and the warewashing area are 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.
- Physical Facilities Good Repair
Observation: Observed that several ceiling tiles in the warewashing area were damaged.
Correction: Repair/replace the damaged ceiling tiles.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials - ceiling duct in area of the salad prep table.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- 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: spray bottle of ammonia.
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. PIC labled spray bottle.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. PIC disposed of pesticide.
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12/10/2012 | Routine | |
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