The purpose of this visit is to follow-up to check on the update of the menu. The manager is working on the menu, but has requested to have a 30 day extension. A 30 day extension is granted to allow for printing of the menu. Thank you.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs, some steaks on the menu and hamburgers.
Correction: within 30 days update the menu. If you would like, provide a copy of the revised menu, prior to printing and EHS will review for compliance prior to printing. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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09/24/2015 | Follow-up | |
This visit was conducted to do an inspection of the addition o new male and females bathrooms and a dining area.
The above areas have been inspected and are hereby approved for use by Fairfax County Health Department..
No violation noted during this evaluation. | 01/16/2015 | Other | |
The purpose of this visit was to conduct a follow-up inspection. Environmental health specialist observed that all violations were corrected based on the last inspection conducted 11/6/14.
No violation noted during this evaluation. | 11/17/2014 | Other | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed cooling methods/cooling procedures and active managerial control.
The following violations were also observed:
2-301.14 When to wash Hands
Observation: A food employee did not wash their hands before putting on gloves
Corrective Action: Food employees shall wash their hands anytime hands are contaminated prior to and during food handling to prevent contamination of food and equipment.
3-501.14 (A) (2) Cooling of PHF/TCS Food from 135 degrees to 41 degrees or less in 6 hours.
Observation: The following food item has not been cooled from 135 degrees to 41 degrees or less within 6 hours: White rice cooling from last night
Correction Action: Cooling time and temperature of potentially hazardous food shall be closely monitored. If the food item is not cooled from 135 degrees to 41 degrees or less within 6 hours, the food is no longer safe and should be discarded.
No violation noted during this evaluation. | 11/06/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed proper handwashing procedures.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves or after engaging in any activity that could contaminate the 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 3dr prep cooler located by walk-in cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace gasket on 3dr prep cooler so that unit is sealed properly.
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04/16/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection.
All other violations were corrected at time of inspection.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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09/26/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided information on cooling.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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, before and after putting on gloves or after engaging in any activity that could contaminate the 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef stored over corn
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: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked potatoes, stuffing with potatoes, raw beef and raw chicken inside of walk-in cooler
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.
- 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: pork roast
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.
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09/12/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Water heater: Rinnai 190,000 BTU
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: beef and chicken empanadas
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. Beef and chicken empanadas were reheated at time of inspection.
- 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: under prep tables, inside of freezer, drains under three vat sink and gaskets on all refrigeration units
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.
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06/11/2013 | Routine | |
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