Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should train staff to calibrate all metal stemmed food thermometers at least once a week (or more frequently as needed) in the ice water bath to 32f to ensure accuracy.
2. Management should reiterate to staff that all equipment and utensils be washed, rinsed and sanitized between uses or as needed.
3. Management should store milk caraffes once washed, rinsed, sanitized and air dried in the walk-in freezer over night.
4. Management should post the Consumer Advisory information at the Grab and Go display case where sushi is sold.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
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. DISCUSSED WITH MANAGER. MANAGER SHALL REITERATE AND TRAIN STAFF ON THE IMPORTANCE OF HAND WASHING AND USAGE OF SINGLE USE GLOVES.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored underneath cutting boards.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGER. WET CLOTHS ARE FOR WIPING UP SURFACES BETWEEN USES USING AN APPROVED SANITIZER. MANAGER SHOULD ORDER RUBBER MATS AS NEEDED TO PLACE UNDER CUTTING BOARDS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Observed a large, deep container of cooked chicken stored covered and inside the walk-in refrigerator. The chicken was 96f after 1hour.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Interiors of refrigerators and freezers to include doors, shelves, floors and/or walls.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY REMOVE ITEMS FROM INSIDE REFRIGERATORS AND FREEZERS EVERY DAY AND CLEAN ALL SURFACES. ONCE FOOD IS STORED BACK INSIDE THE UNITS, IT IS STORED PROPERLY TO PREVENT CROSS CONTAMINATION AND THERMOMETERS ARE RELOCATED TO THE FRONT OF THE UNITS.
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11/05/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked noodles 117f, chicken cutlet 130F inside the Crescor hot case (140F).
Correction: Manager reheated the cooked noodles to 168f and the chicken cutlet to 165f. The employees increased the heat on the Crescor hot case to 165F minimum at EHS request. In the future, pre-heat the crescor hot case to ensure that foods placed inside for hot holding maintain a temperature of 135f or above. 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.
- 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: American cheese 45f, deli ham 45f, cream cheese 45f inside the Delfield pass thru 46f.
Correction: The above foods were relocated to the walk in refrigerator to cool down. Per manager, this unit is opened frequently in the morning. At the end of the inspection the temperature inside this unit measured 41f. It is suggested that you work from the walk in refrigerator and only use this unit to hold foods after prep and open the door only once to stock the foods inside. Also, do not place a rack in every space so that air circulation is promoted from within the unit. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: On the sushi the fish is listed as "white fish" while invoices and letter of parasite destruction state that this fish is "White tuna."
Correction: Within 10 days, provide a label which lists the actual fish. Email a picture of the revised label to my attention at the health department. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
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06/30/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Consumer advisory was observed in compliance on menu stands today. Menus are created on a weekly basis. Person in charge is aware that items affected by consumer advisory require an asterisk for consumer advisory disclosure and reminder. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
No violation noted during this evaluation. | 10/27/2014 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food items from damaged packaging were found offered for sale or service: observed several dented cans of sauerkraut.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CANS OF SAUERKRAUT WERE REMOVED FROM SERVICE.
- Utensils That are In-Use / Between-Use Storage
Observation: In-use utensils improperly stored between use as follows: knives being stored under toaster.
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: Eggs (any style), burgers, french toast.
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.
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04/14/2014 | Routine | |
FINAL INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
1. Installation of self-serve Soup and Salad Station.
2. Installation of self-serve Beverage Station.
3. Installation of self-serve display refrigerator.
INSPECTION:
*Approval on the above listed renovations is hereby granted by the Fairfax County Health Department.
No violation noted during this evaluation. | 09/04/2013 | Other | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Additional Equipment and Food Temperatures:
1. 3-vat sink: 127F
2. Glass display cooler (deli area): 40F, cold-holding: macaroni salad 43F, cooling: black beans 46F (1hr)
3. Preptop Cooler #1 (deli): 28F, cold-holding: cooked chicken 39F, cooling: sliced tomatoes 50F (1.5 hrs)
4. Preptop Cooler #2 (deli): 30F, cold-holding: sliced tomatoes 36F, cooked chicken 35F
5. Hot-holding: fried chicken 149F, cooked broccoli 159F
6. 2dr freezer (grill): 05F
7. Delfield preptop cooler (pizza): 41F, cold-holding: diced tomatoes 34F, mozzarella 42F
8. Cold-holding (salad bar): tomato salad 41F, cooked veggies 37F, cut cantaloupe 38F, cooked ham 52F, yogurt 46F
9. Hot-holding: chicken and veggie soup 167F
10. 2dr cooler #1 under salad bar: 36F, cold-holding: cooked chicken 40F, cheese 40F
11. 2dr cooler #2 under salad bar: 41F, cold-holding: cut watermelon 40F, cooling: cooked potatoes 46F (1.5 hrs)
12. Crescor hot hold unit: 140F, hot-holding: chicken and veggie soup 174F
13. Grab'n'Go display cooler: 38F
*REMINDER*: Please make sure to run the dish machine several time before you start using it to ensure proper heat sanitization!
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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: 1) raw salmon 50F, shredded cheese 51F in grill area, 2) cooked ham 52F, yogurt 46F in salad bar 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. PIC PUT GRILL ITEMS BACK IN A COOLER AND DISCARDED SALAD BAR ITEMS
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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.
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08/29/2013 | Risk Factor | |
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