A site visit was made today to conduct a follow up inspection. At this follow up it was observed that ALL violations have been corrected. The facility is no more selling sandwiches noted in the previous inspection.
NOTE: Manager has been informed that if they were to begin selling it again, they would need to provide the Health Department proof of where it was prepared, date mark the food item , label the food and ensure that there is no Time-Temperature abuse of the potentially hazardous food.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 06/25/2015 | Follow-up | |
A ROUTINE INSPECTION of your facility was conducted today
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NOTE: At this inspection CFM was informed that he needs to obtain the Food manager Card from ORS Interactive within 10 days. Information sheet has been provided. Facility was observed selling sandwiches and wraps not made on site with no date marking and unable to provide any proof or documentation of source . Discussed with CFM and his supervisor to properly identify food and provide information such as date marking.
You have repeat violations , failure to correct repeats may result in further enforcement actions. A Follow up will be conducted on or around the date noted above to verify critical violations that were noted have been corrected.
Questions: Call 703-246-2444
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct types of sanitizers , sanitizer currently being used at the establishment and test strips required. OBSERVED THAT THE CFM WAS UNABLE TO ANSWER QUESTIONS ABOUT WHAT SANITIZER HE WAS USING, TYPES OF SANITIZERS AND WHAT TEST STRIPS WERE REQUIRED TO TEST HIS SANITIZER.
- 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." OBSERVED THAT THE CFM COULD NOT PROVIDE ME DOCUMENTATION OR ANSWER QUESTIONS ON THE 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 (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED CHICKEN WRAP AT 45 F AND DELI TURKEY SANDWICH AT 44F IN THE REACH IN DISPLAY REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS WERE DISCARDED
- 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 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 SANDWICHES AND WRAPS IN THE DISPLAY UNIT THAT HAD NO DATE MARKING AND CFM COULD NOT IDENTIFY SOURCE OF ITEMS OR WHERE IT WAS MADE.
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. ITEMS WERE DISCARDED. DISCUSSED WITH CFM AND MANAGER, ITEMS TO BE MARKED SO SHELF LIFE IS CLEARLY UNDERSTOOD.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions FACILITY WAS USING QUARTERNARY AMMONIUM SANITIZER SOLUTION AND HAD BLEACH TEST STRIPS AND NO QUAT TEST STRIPS..
Correction: Obtain a QUATERNARY AMMONIA, IODINE test kit. CFM PROVIDED MANAGER WITH A FEW QUAT TEST STRIPS. FACILITY TO OBTAIN QUARTERNARY AMMONIUM TEST STRIPS IN 10 DAYS.
- 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.OBSERVED CFM HAS SERVE SAFE CERTIFICATE BUT NO FOOD MANAGER CARD.
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. MANAGER HAS BEEN GIVEN 10 DAYS TO EMAIL /FAX ME CARD FROM ORS INTERACTIVE.
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05/27/2015 | Routine | |
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. OBSERVED THE TEST STRIPS AT THE FACILITY WAS CHLORINE TEST STRIPS. NO QUARTERNARY AMMONIUM TEST STRIPS WERE AVAILABLE AT THE FACILITY.
Correction: Obtain a QUATERNARY AMMONIA test kit.EHS HAS PROVIDED MANAGER WITH A FEW TEST STRIPS AND INFORMATION .
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUATERNARY SANITIZER solution IN THE 3 VAT SINK was measured at >500 ppm. using a Quat test strip kit. This concentration exceeds the approved limits for use with food-contact surfaces of euipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of QUARTERNARY SANITIZER solution at 200-400 ppm. Verify concentration using the appropriate test kit. EHS AND MANAGER WORKED TO ADJUST THE QUARTERNARY SOLUTION TO ~200 PPM WHEN TESTED WITH QUARTERNARY AMMONIUM TEST STRIP KIT.
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07/21/2014 | Routine | |
This is an inspection of the facility to follow up on inspection conducted April 26, 2013 where no CFM was present and facility temporarily closed. All violations have been corrected.
No violation noted during this evaluation. | 05/02/2013 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- 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 QUATERNARY AMMONIA, test kit.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. FACILITY IS CLOSED DUE TO NO CFM ON SITE AND MAY NOT OPEN TILL A CERTIFIED MANAGER ARRIVES ON SITE AND FAXES A COPY OF THE CFM CARD TO 703-385-9568 ATTN: SUJA AND PHONE CALL MADE TO HEALTH DEPARTMENT AT 703-246-8421.
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.
- Critical: Fairfax City Code/Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: The Health Department permit shall be posted in a location that is visible to the customers.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/24/2013 | Routine | |
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