Observed 1 or 2 fruit flies.
- 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.
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.
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04/01/2016 | Routine | |
REMINDERS:
1) Monitor employees for handwashing and sanitizing practice.
2) Do not overfill containers on prep top for refrigerators. Also, do not double pan items on prep top.
3) Please make sure that the ice bins are cleaned thoroughly, increase cleaning frequency if needed. Currently they clean it every 2 weeks.
4) All the handwashing sinks should have hand washing sign, hot water, soap and paper towel at all times.
Note: Reviewed temperature log, the facility checks holding temperatures twice a day and maintain a log for receiving temperatures.
No violation noted during this evaluation. | 10/02/2015 | Risk Factor | |
REMINDER:
Maintain the temperature logs and receiving temperature logs on a daily basis.
FIX THE FAUCET IN RESTROOM to provide hot water at minimum 100F. DISPLAY VALID PERMIT.
Note: Verified in FIDO, renewal fee for 2015 paid in November 2014, but permit not displayed.
(Printer took long time to print report, change cartridge)
- 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." Note: Employees familier with the heatlh policy, but not clear about reporting exposure to the 5 major foodborne illness. No documentation to show that training was provided.
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)
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Packaged Food in Drained Ice (corrected on site)
Observation: The following packaged food was found stored in direct contact with ice: light creamear
Correction: Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water or damaging the package because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
- 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: regular cream cheese 52F--4 drawer prep top and light cream (creamer on ice) 44F.
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. Note: Put cream cheese in walk-in refrigerator and more ice on the creamer.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonia-based sanitizing solution was observed to be at less than 150 ppm in wet wiping bucket. The is concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils.
Correction: A quaternary ammonia-based sanitizing solution shall have a minimum concentration of at least 200 ppm when tested using the appropriate test kit. Note: Make new solution.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: strawberry smoothie frother.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: coffee filters were observed stored unprotected on top of the coffee machine.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Critical: Fairfax City Code/Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the 2015 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 Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: The handwashing sink at restroom is equipped with separate cold and water faucets rather than a mixing valve or combination faucet. Observed water at 70F and it took about 5 minutes to get to 70F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- 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 all handwashing sinks used by food employees. @ 3-vat handsink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the paper towel dispenser at the service line is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/19/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. FOOD SERVICE WORKERS TOUCHED FAUCET HANDLES WITH PAPER TOWEL AFTER WASHING HANDS AND CONTINUED DRYING HANDS WITH THE SAME PAPER TOWEL.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee 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. OBSERVED WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING 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. ORAL & WRIITEN INFO. PROVIDED.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: STIRRING SPOONS WERE BEING STORED IN AMONIUM CHLORIDE SANTIZER BETWEEN USES.
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.
- Modifications to FDA Food Code/Section 6-402.11, Toilet Rooms Required with Seating, Not Accessed through Food areas, Accessible at all hours of operation
Observation: Observed no public restrooms in the food establishment.THIS FOOD ESTABLISHMENT IS PERMITTED FOR 9 SEATS AND THERE ARE 29.
Correction: Public toilet rooms shall be provided for consumers whenever seating for consumers is provided on the premises. Consumers shall not be permitted to gain access to toilet rooms by passing through a kitchen, food preparation, food storage, or utensil washing area. Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. Toilet rooms must be entirely separate and apart from any rooms or areas used for utensil washing or the manufacture, storage, and handling of food products. Public and employee toilet facilities shall be installed according to and in the number required by the Virginia Uniform Statewide Building Code. REDUCE SEATING TO 9 OR CALL 703-246-2300, & ask for PLAN REVIEW, FOR QUESTIONS.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces. ORAL & WRITTEN INFO. PROVIDED.
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07/21/2014 | Routine | |
The purpose of today's visit was to perform a routine assessment. There were no risk factors observed during this inspection. After corrected, the quaternary ammonium in the wash cloth bucket tested at 200ppm. Quaternary ammonium in the sanitize basin of the three vat sink tested at 300ppm
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wash cloth bucket with a concentration of 0.0 ppm total Quat..
Correction: A amonium chloride-based sanitizing solution shall have a minimum concentration of at least 200ppm Quat, when tested using the appropriate test kit.
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09/24/2013 | Routine | |
| No violation noted during this evaluation. | 11/29/2011 | Pre-Opening | |
This visit was conducted to do a Follow up inspection after a Pre opening was done earlier today.
Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.
Correct the above violations prior to opening.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: BASE OF TOILET, HANDSINK IN BATHROOM, HANDSINK AT 3 VAT SINK.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Physical Facilities Good Repair
Observation: Observed the wall between the glass partition and the mop sink is not completed with a finishing strip.
Correction: Install finishing strip at wall at mop sink.
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11/29/2011 | Pre-Opening | |
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