| No violation noted during this evaluation. | 06/30/2015 | Routine | |
- 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.
- Heating, Ventilating, Air Conditioning System Vents
Observation: The men's restroom was observed to be have strong odor.
Correction: Adjust or repair the ventilation to ensure that odors are removed and to maintain the faciolity in good sanitary conditions at all times.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the men's restroom is in need of cleaning to reduced or remove strong odor.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floor and other surfaces inside the restroom with appropriate chemical cleaners, to reduce or remove strong odors.
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12/11/2014 | Routine | |
- 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: Half and haalf=50-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. (discarded)
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. A certified food manager with a valid card arrived during the inspection.)
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06/13/2014 | Risk Factor | |
- Smoking in Non-Smoking Areas (repeated violation)
Observation: Person observed smoking in non-smoking area of restaurant. Also, the dining areas was observed having a strong odor of cigarette smoke at the time of arrival at the establishment for inspection.
Correction: Owner or person-in-charge must prohibit smoking in non-smoking areas of restaurant.
- 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-compartment sink with a concentration of 0.0/zero ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to 100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the beverage glasses and other utensils and equipment were not observed sanitized at the 3-compartment sink. Chlorine sanitize ( sanitizer choice) was not added to the water in the sanitizing sink as required.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Both men's and women's toilet room doors are not provided with a self-closing door devices.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Two unmarked spray bottles with cleaning chemical solutions (409) were found in the restroom without labels to identify contents.
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.
- 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. White color FRIGIDAIRE Freezer, Model # LFFU14F5HWH, Serial # WB01549453.
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. Remove the unapproved noncommercial freezer from the premises.
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11/20/2013 | Routine | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils /pitcher. Observed a food handler washed a pitcher rinse it but did not sanitize the pitcher even though the sanitizing solution was in the proper compartment at the 3-compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. After cleaning a utensils it is required to be sanitized before drying. Utensils should be WASH--RINSE-SANITIZE each time.
- 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. Unmarked spray bottles containing toxic cleaning chemicals were not labeled to identify contents.
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.
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05/15/2013 | Routine | |
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