- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Manager tood the household pesticide from the cookline area and removed to the grocery store area. Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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03/30/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Employee health policy in place. Sanitizer in the wiping cloth bucket observed within acceptable limit. Both display coolers were not in use at the time of the inspection because the owners are in the process of annual cleaning of the facility. The facility was observed neat and orderly. .EHS provided a handout on datemarking. Some deli meats and cheeses were properly datemarked in the on datemarking. Per manager, all foods are fully cooked to minimum temperature. Thank you for your time and participation in this inspection, as it allows me to clarify any questions or issues that arise during the inspection. If you have any questions, please call the health department at 703-246-2444.
- 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 to be date marked: bulk, opened and sliced portion of deli turkey, bulk opened portion of deli bologna and two bulk opened portion of deli roast beef in the Trauslen 3 door upright refrigerator #1.
Correction: EHS provided handout on datemarking and discussed the public health rationale of datemarking with the manager. Manager properly dated the above items with a datemark not to exceed 7 days based upon time of opening or prep of the above foods. 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.
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10/06/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean. EHS discussed with CFM and provided handouts: on date marking and food safety and glove usage. EHS observed opened deli meats (ham, turkey, pastrami and corned beef) dated for a discard date of two weeks or more into the future. CFM was aware when the items were originally opened and re-dated all items. However please note that improper date marking has also observed at past inspections on May 13, 2013 and October 3, 2014 and a system of long term compliance needs to be established.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.------Observed CFM serving as the sole food employee wearing the same single service gloves to handle multiple customer orders involving cracking raw shell eggs, then handle single service containers, wrap customer sandwices and handle ready to eat items without removing gloves, washing hands and putting on new single service gloves.
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. DISCUSSED WITH MANAGER.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F:
1) Sliced turkey dated April 19 in the Delfield 3DR prep cooler
2) Sliced corned beef dated April 29 in the Delfield 3DR prep cooler
3) Sliced salami dated April 8 in the Right Display Cooler.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The only handwashing facility located in the kitchen was blocked at the beginning of the inspection with a tray full of single service containers spread out to be used for portioning, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. TRAY AND SINGLE USE CONTAINERS MOVED.
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05/08/2015 | Routine | |
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- 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: sandwich
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the drain board of the 3-compartment sink and at the hand sink board.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: tuna salad, chicken salad, egg salad, and ham salad.
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.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A spray bottle of toxic cleaning chemical was stored among food under the serving counter.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (spray bottle relocated)
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10/03/2014 | Routine | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Chicken. Observed chicken soaking at the 3-compartment sink to thaw.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. (chicken was placed under running water at the 3-compartment sink to thaw properly).
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The ceiling in the cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. (ceiling cleaned during the inspection)
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at cookline handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands (poster provided anbd posted).
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06/05/2014 | Routine | |
| No violation noted during this evaluation. | 09/30/2013 | Risk Factor | |
- 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: ham = 48-F, turkey 48-F.
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. (relocated)
- 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: tuna salad, potato salad
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.
- Critical: 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: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
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05/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Davis General Store, 7600 Clifton Rd, Fairfax Station, VA 22039 »