The purpose of this visit was to conduct a risk factor inspection.
Clams are purchased frozen per CFM.
Ensure labels are maintained for bean sprouts under time as a public health control as discussed today. Kitchen hand sink must remain easily accessible during all times. Do not store raw foods over cooked foods in coolers as this may lead to cross-contamination of foods.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Spare rib soup was observed stored below seafood (squid). Food employee moved squid to prevent cross contamination.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: Bean sprouts under TPHC were observed unlabeled. Training provided and manager provided label.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked with a board, 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. Board was removed.
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11/18/2015 | Risk Factor | |
Routine inspection conducted today. Clams are seasonal according to CFM and there are currently no clams at the establishment. Facility is in compliance for holding tags for 90 days as observed during today's inspection. Provide invoice for repair of dish machine within ten days. Thank you for your time today.
- 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: basil.
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. BASIL WAS RE-WASHED DURING INSPECTION.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: bean sprouts.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. LABEL PROVIDED.
- Ventilation Hood System / Drip Prevention
Observation: Hood filters observed in need of cleaning.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean dishes were stored next to dirty utensils.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Dirty utensils were removed and separated from clean dishes.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors by kitchen entrance and fryers are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the bleach solution in dish machine was observed above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution between 50-200 ppm. Verify concentration using the appropriate test kit.
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05/18/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection in conjunction with a request from owner to observe repairs made to exterior wall during recent automobile accident. PIC advised damage to wall had no impact on kitchen because it is separated by the dining area. Observation confirmed this assertion. NOTE: Facility is not currently offering raw shellfish, but plans to resume service in the near future. PIC will continue to save shellstock tags, in chronological order, for a minimum of 90 days
No violation noted during this evaluation. | 10/31/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer final rinse dishmachine: 100 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR PREP COOLER TO HEALTH DEPARTMENT WITHIN 10 DAY AS DETAILED ABOVE.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
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 and marking the tag or label with the date when the last shellstock from the container is sold or served. NOTE: Discussed with PIC, who agreed to follow this procedure.
- 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, cut tomato, butter in 4 dr prep cooler.(61/61/56 degrees 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. NOTE: PIC voluntarilly disposed of shell eggs, tomato, and butter.
- 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 chlorine sanitizer test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4 dr prep cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide copy of service invoice for prep cooler to Health Department within 10 days.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Bottom interior of True 2 dr UR cooler, and grease extractors in hood over cookline.
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. NOTE: Cooler bottom was cleaned during the inspection.
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06/18/2014 | Routine | |
The purpose of today's visit was to conduct a complaint investigation for a smoking complaint received by the Fairfax County Health Department on January 28, 2014. Spoke with the person-in-charge (PIC) about the complaint. The PIC said no customers were observed smoking in the establishment. If smoking is observed, the customer is asked to smoke outside. Did not observe any smoking or smoking paraphernalia inside the establishment. There was no smoke odor. No smoking signs are conspicuously posted in the establishment. The complaint was not confirmed at the time of the visit.
No violation noted during this evaluation. | 02/03/2014 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm. The following good retail practices were discussed during the inspection: 1) Wash, rinse, sanitize all utensil and equipment after closing rather than next to avoid pest issues. 2) Clean grease extractors in hood over cookline as often as necessary to prevent grease accumulation. 3) Hood over cookline is past due for service according to documentation on the hood - have hood serviced as soon as possible. 4) Clean wall behind cookline as often as necessary to prevent accumulation of grease and food debris.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: numerous foods in True 2 dr upright cooler and flattop freezer, that were not cooling, were uncovered or unwrapped.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE: PIC had all the uncovered/unwrapped food items covered and wrapped.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice in rice cooker.
Correction: 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. NOTE: PIC disposed of rice.
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12/18/2013 | Risk Factor | |
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4dr preptop cooler.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets in 4dr preptop cooler, chest freezer cover
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.
- Handwashing Signage at Handwashing Facilities Required
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Falls Church City Code/Modifications to FDA Food Code
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: KENMORE CHEST FREEZERS (BY WATER HEATER AND BAR AREA).
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 or use.
- Critical: Falls Church City Code/CFM 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.
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05/20/2013 | Routine | |
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