This was a routine inspection. Violations found were corrected during the inspection. However, the certified food manager was advised to train employees not to use the ice machine ice as coolant unit.
During the inspection beverage bottles were noted on the ice inside the ice machine. The ice was ordered to be removed from the ice machine and ice machine to be cleaned. This was corrected during during the inspection. The manager was also advised to obtain a separate container for cooling beverage bottle or place the beverage in a refrigerated unit for cooling.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees were not properly trained on how to operate the 3-compartment sink, how to prepare a sanitizing solution, and on how to verify the sanitizer concentration in the solution.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. (Training was conducted during the inspection)
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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.
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)
- 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 counter.
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) (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: Fried tofu, Dried squid sauce.
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.(Dates marked on containers during thje inspection)
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Copoked squid, vegetable soup.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. (Dates marked on containers during the inspection).
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring devices located in the cold or hot hold units are not accurate in °F: These thermometers were at last 8-F off
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. ( Discarded thermometers and replaced them)
- 3-Compartment Warewashing Sink Requirements (corrected on site)
Observation: The 3-compartment sink was observed not properly operated using the three steps which included the following: WASH, RINSE, AND SANITIZE
Correction: Utensils and food contact equipment during cleaning must be washed , rinsed, and sanitized each time at the 3-compartments sink to remove dirt and microbes preventing food contamination and possible foodborne illness.( Sink set up properly during the inspection)
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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. ( CFM arrived during the inspection)
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12/03/2015 | Routine | |
- 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.
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop found in the ice inside a cooler filled with ice. The handle of the scoop was in the ice.
Correction: During pauses in dispensing ice the ice scoop shall be stored in one of the following manners: 1) in the ice with their handles up or not touching the ice, 2) a cleaned and sanitized surfaces or 3) in a scoop dispenser or ice bucket (scoop stored with hand up during the inspection)
- Manual Warewash by Alternate Method must be Approved
Observation: Employees are using operating the 3-sink improperly and not approved by the Health Department. Employees were observed rinsing utensils after they were sanitized, at the 3-compartment sink.
Correction: Utensils are to be WASHED, RINSED. and SANITIZED each time at the 3-compartment sink. This sink should be set up so that utensil are washed in the first compartment, rinsed in the middle compartment, and sanitized in the last/third compartment. Do not rinse utensil after sanitizing them
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the hood exhaust piping above the stove.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized. Clean the hood exhaust hose/piping and post the service sticker on the exterior surface of the hood to verify compliance or keep the service report in the restaurant.
- Wiping Cloths / Laundered (corrected on site)
Observation: Wiping cloths used on food-contact surfaces were found soaking in the 3-compartment sink with soiled utensils as part of a laundering process.
Correction: In food establishments in which only wiping cloths are laundered, the wiping cloths may be laundered in a mechanical washer, sink designated only for laundering wiping cloths, or a warewashing or food preparation sink that is cleaned. (soiled wiping towels/ linens separated and removed from the 3-compartmentb sink to be laundered separately).
- 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. An unmarked spray bottle consisting of cleaning chemical solution was observed not labeled to identify content.
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.(unmarked spray bottled was labeled during the inspection.)
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06/22/2015 | Routine | |
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Proper hand washing, glove wearing and sanitization was not coveyed to manager trainee and waitress.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. ORAL & WRITTEN INFO. PROVIDED.
- 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. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Cutting tomatoes and other raw veggies for salads & sandwiches.
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. ORAL & WRIITEN INFO. PROVIDED.
- 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: RAW SHELL EGGS FROM 2 DIFFERENT CARTONS 60F & 56F @ #2.
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. MGR. DISCARDED EGGS. ORAL & WRIITEN INFO. PROVIDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 3 comp. sink with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. ORAL & WRIITEN INFO. PROVIDED.MGR. SET UP SINKS CORRECTLY.
- 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. MANAGER CAME BEFORE END OF INSPECTION.
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10/16/2014 | Risk Factor | |
REMEMBER TO,
REMOVE DEEP FRYER AND ONLY INSTALL ONE AFTER COMPLETING PERMITTING PROCESS. (CALL 703-246-2300 FOR FURTHER INFO.),
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days. . Observed clams in a metal pan in the 2Dr. ref. # 2, without a copy of the shell stock tag.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. ORAL & WRIITEN INFO. PROVIDED.
- Critical: Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. FOOD WORKER WORE NO GLOVES WHILE CUTTING FRUITS FOR SMOOTHIE.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. ORAL & WRIITEN INFO. PROVIDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: FOOD TEMP. TESTING THERMOMETERS WITH HARD TO READ INDICATORS ARE BEING USED INSTEAD OF AMBIENT TEMP. THERMOMETERS.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. ORAL & WRIITEN INFO. PROVIDED.
- 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 CLOTHS with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. ORAL & WRIITEN INFO. PROVIDED.
- 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: CEILING SPRINKLER HEADS ARE IN NEED OF CLEANING.
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.
- Critical: Food-Contact Surfaces Cleaned between Raw & RTE Food (corrected on site)
Observation: FOOD WORKER RINSED KNIFE WITH COLD WATER FOR A FEW SECONDS IN HAND SINK BEFORE CUTTING FRUIT FOR SMOOTHIE.
Correction: ORAL & WRIITEN INFO. PROVIDED.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: DEEP FRYER.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. REMOVE DEEP FRYER AND ONLY INSTALL ONE AFTER COMPLETING PERMITTING PROCESS. (CALL 703-246-2300 FOR FURTHER INFO.),
- Critical: Identifying Toxic Containers (corrected on site)
Observation: Observed that containers of personal care items do not have legible manufacturer's labels. SPRAY BOTTLE USED FOR TABLE CLEANING IS NOT LABELED & MGR. DID NOT KNOW WHAT THEY WERE USING.
Correction: All containers of personal care items shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces. ORAL & WRIITEN INFO. PROVIDED.
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05/29/2014 | Routine | |
- 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.
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: 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: sliced peppers.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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:
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.
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10/25/2013 | Risk Factor | |
- 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)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The chest freezer top door was broken, top foods were partially defrosted and there was about 2 inches of ice on the inside walls of freezer.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 32°F or below. CORRECT WITH-IN 10 DAYS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris
Correction: ALL SHELVES, ICE CHEST, TELEPHONE, AND THE WALL IN THE BACK OF THE KITCHEN..
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. And no soap available.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. Supply soap.
- Physical Facilities Good Repair
Observation: Observed that the CEILING EXHAUST VENT COVER is GONE AND THEREFORE, 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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05/15/2013 | Routine | |
The purpose of this visit is to investigate a complaint of serving sushi, beef, and seafood. Observed raw, frozen shrimp in a small freezer which is fully steamed on a portable table top cook plate.per manager. The beef observed was deli roast beef, per manager is served with sandwiches.. Chick wings are purchased fully cooked and frozen and are reheated in the microwave. Inspector did not observe sushi in the facility and manager indicated that sushi is not served, nor is it on the menu. All items observed are listed on the most current menu which is attached to the note to file. The complaint is not confirmed and is closed.
No violation noted during this evaluation. | 01/02/2013 | Complaint | |
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