The purpose of today's visit was to conduct a risk factor assessment.
Under 4-501-11.a, the 4 drawer refrigeration unit below the stove was not maintaining 41F ambient temperature. Have the unit serviced. Forward the service receipt to the health department within 3 days. Do not use the 4 drawer refrigeration to store any foods that require temperature control.
Please note this is the third time in four inspections that the certified food manager did not have the required picture id as required in Fairfax County. It was noted that several people do have Servsafe certification. Within 30 days, fax or email a copy of the CFM picture id to the health department.
It was observed that a number of items across the sandwich prep unit and the salad prep unit are not holding at 41F or less. The following recommendations are made:
1.) Store items from prep units in the walkin refrigerator at night. The walkin is much better at maintaining the correct temperature overnight.
2.) Place foods along prep tops of sandwich and salad areas later in the morning. It was observed both sandwich and salad areas were set up for lunch at 9:15 am. Items were out of temperature.
3.) Take periodic temperatures of foods across the prep tops and in the refrigerated drawers at the cook line. Use temperature logs to track.
4.) Use metal pans across the prep top for all foods that require temperature control. It is recommended that pans are not filled past the fill line to promote better cold holding.
Next inspection will be in approximately six months. Processes must be in place by the next inspection to eliminate the observance of improper cold holding.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).CFM could not provide documentation at time of inspection.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. Fax a copy of the letter to the Health Department within 10 days.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Hollandaise sauce
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Hollandaise sauce was reheated to 172F.
- 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: salmon, lobster, crab, chariso, penne and Caesar dressing were observed at 47F and above.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM discarded salmon, lobster, crab and Caesar dressing. Chariso and penne were removed and placed in freezer to chill rapidly.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Concentration was 0 ppm for warewashing machine at the bar.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Machine is to be serviced. Discontinue use and wash all items in the warewashing machine located in the kitchen. Service technician serviced machine during inspection and sanitizer is at correct level.
- Certified Food Manager/Certificate Process (repeated violation)
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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08/27/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
It is recommended that more than one person become a certified food manager.
EHS discussed active managerial control and provided hand washing signs.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED PASTA COOLING IN AN ENCLOSED CONTAINER IN THE WALK IN COOLER.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
2dr refrigeration unit underneath grill:
Raw salmon 44F
Veggie Burger 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. MANAGER MOVED FOOD FROM THE REFRIGERATION UNIT TO A UNIT ADJACENT THAT IS COLD HOLDING AT 41f OR BELOW.
- 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: IN THE WALK IN COOLER OBSERVED BULK ROAST BEEF AND HAM OPENED WITHOUT BEING LABELED.
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. MANAGER LABELED FOOD PRODUCTS.
- Warewash Machines/Temp Meas Devices/Required for W,R,S
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating.
Correction: A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank and as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. THE CHLORINE TEST STRIP DEMONSTRATED A CONCENTRATION OF LESS THAN 10 P.P.M AT THE DISH MACHINE IN THE KITCHEN AND THE BAR DISH MACHINE.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. MANAGER SETUP THREE COMPARTMENT SINK AT WASH, RINSE, AND SANITIZE ALL DISH WARE UNTIL THE MACHINE IS REPAIRED.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution (QUARTERNARY AMMONIUM) to ensure proper concentration of the solution AT THE THREE COMPARTMENT SINK.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. EHS PROVIDED SANITIZER TEST STRIPS FOR THE THREE COMPARTMENT SINK.
- Certified Food Manager/Certificate Process (repeated violation)
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the FRYER STATION being used AS A PREP SINK. OBSERVED EMPLOYEE PLACE LARGE CONTAINER OF HARD BOILED EGGS IN THE HANDSINK TO START PREPARING THEM FOR SERVICE.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. MANAGER REQUESTED EMPLOYEE USE THE PREP SINK IN THE BACK OF THE KITCHEN AND ENSURE HAND SINK IS ONLY USED TO WASH HANDS.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the PRE RINSE SINK IN THE KITCHEN AT THE DISH WASHING AREA piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink BY THE FRYER STATION.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. MANAGER PLACED SOAP AT THE HAND SINK.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks at the waiter stations 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. EHS PROVIDED HAND WASHING SIGNS TO POST AT HAND SINK.
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02/23/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 09/03/2014 | Risk Factor | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed great date marking where required and cold and hot holding temperatures during today's visit.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed dishwasher wearing single use gloves fail to remove gloves and wash hands when changing from handling dirty dishes to clean dishes.
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. DISHES THAT WERE TOUCHED WERE RAN THROUGH DISHMACHINE AGAIN, DISCUSSED WITH EMPLOYEE, EMPLOYEE REMOVED GLOVES, WASHED HANDS AND PUT NEW CLEAN PAIR OF GLOVES ON.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed handsinks in three different locations being used to dump ice, store bags of ice and store a container.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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07/24/2014 | Risk Factor | |
Today's visit is a follow-up to verify that the bar/cafe dishmachine is properly sanitizing and to observe the third party service reports for the three coolers. EHS observed during today's inspection that dishmachine was at correct sanitizer level. EHS asked the manager at the conclusion of the routine inspection on February 20, 2014 to email or fax a copy of a third party service report for the three coolers observed above 41 F and for a copy of the service report for the bar/cafe dishmachine by Friday, February 28, 2014. On Monday, March 3, 2014, EHS called and spoke to manager on duty during routine inspection. He shared that all three coolers have been serviced and that the dishmachine had been serviced. However he shared that he had service reports for the coolers, but had not yet obtained a service report for the dishmachine from the third party service person to verify their repair visit on February 28, 2014. As of today's follow-up inspection, the EHS had not yet received via email or fax any third party service reports for either the coolers or dishmachine. During today's visit, EHS observed service reports verifying that the coolers have been serviced on February 26 and February 28. EHS did not observe during today's inspection a service report for the dishmachine, however EHS observed in person that dishmachine is now properly sanitizing. EHS remained manager on duty during today's inspection, that one manager needs to fax or email a CFM photo card by the end of March 2014.
No violation noted during this evaluation. | 03/14/2014 | Other | |
The purpose of today's visit was to conduct a routine inspection. Please fax or email a copy of one managers CFM card by end of March 2014. Please fax a copy of a third party service report showing that the True 2DR prep cooler front right, True 4 drawers cooler and Astor display cooler and bar/cafe dishmachine have been repaired by next Friday, February 28, 2014. Please continue to not use these units until repaired. EHS provided manager with CFM guidelines, Food for Thought newsletter titled "How Cold Is It", equipment monitoring log, food temperature log and extra handwashing signs. Please be mindful of repeat critical violations to avoid any future enforcement action.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Food employees were observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.----------Observed two food employees eating chicken wings in the kitchen.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----------observed utensils used along the cookline being stored in still/stagnant room temperature water.
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.
- 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:
1) Items in the True 4 drawers cooler: diced tomatoes at 50F and cooked pasta at 48F,
2) Items in the True 2DR prep cooler front right: shredded cheese mix at 50F, diced tomatoes at 51F and peeled boiled eggs at 45F,
3) Item in Astor display cooler: cream cheese at 51F.
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. ALL ITEMS RELOCATED TO WALKIN COOLER MAINTAINING WELL BELOW 41F
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine in the bar/cafe area was observed with a sanitizing rinse concentration of less than 25 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: -----------glassware in the bar/cafe area due to the dishmachine having a chlorine sanitizer solution concentration less than 25 ppm.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. WASHED AND SANITIZED AT MAIN KITCHEN DISHMACHINE.
- Certified Food Manager/Certificate Process (repeated violation)
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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from all the handwashing sinks was measured at a temperature less than 100°F.
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 Sink / Accessible at All Times
Observation: Observed handsink in the back kitchen area near the ice machine with no water faucets and not in use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Insect Control Devices, Installation
Observation: Insect control device is located over the back mixer where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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. PROVIDED EXTRA SIGNS TO MANAGER.
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02/20/2014 | Routine | |
The purpose of today’s visit was to conduct a Risk Factor Assessment in conjunction with the investigation of a foodborne illness complaint received on May 16, 2013.
Please fax to my attention, within 5 days, the invoice for the repair of the True 2 door salad prep refrigerator, the Astor 2 glass sliding door refrigerator and the repair of the sanitizing capability for the 2 dish machines.
Additional food temperatures:
Raw hamburger, raw chicken - True 2 drawer under cooktop: 40F, 41F
Sliced corned beef, sliced turkey - True 2 door sandwich prep top: 40F, 40F
Sliced ham - True 2 door sandwich prep refrigerator: 35F
Cooked mushrooms - steam well: 136F
Sliced cheddar, yoghurt, cream cheese, raw chicken - walk in: 41F, 41F, 41F, 41F
Milk - True 2 door espresso machine: 37F
Cheese cake - Astor 2 door display: 51F
Half and half - True 3 glass door bar: 38F
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed hollandaise sauce at 112F - DISCARDED
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.
- 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:Observed shredded cheddar cheese at 54F on the True salad prep top, hard boiled halved eggs at 44F, bruschetta at 46F, ham, turkey and cheese at 44F in the True salad prep refrigerator
Correction: cut cantaloupe at 44F, cut tomatoes at 48F on the True finish prep top
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing bar and kitchen warewashing machines were observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- 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: Glasses, cutting boards - 3-VAT SINK SET UP AND SANITIZED
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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.Observed 4 handwashing signs missing from handwashing sinks
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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05/22/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Eggspectation Resto-Cafe Bar, 5009 Westone Plaza, Chantilly, VA 20151 »