The purpose of today's visit is to conduct a routine inspection.
Note to Manager:
-Recommend the Delfield 2dr cooling unit to be service, due to ice build up.
No violation noted during this evaluation. | 03/08/2016 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection in conjunction with complaint investigation.
EHS provided owner with bare hand contact handouts.
- 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: warm tortilla
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.--Discuss with the owner about bare hand contact for ready to eat food is prohibited. Conducted a hand washing training exercise.
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08/21/2015 | Risk Factor | |
Received complaint on August 13, 2015 to the Fairfax County Health Department. The complainant allegedly observe the owner bare hand contact ready to eat food and not washing hands when necessary. Talk to the owner about the complaint and explain they have been multiple complaints with same issue. During the inspection observe bare hand contact with warm tortilla. Conducted a handsink training exercise using germ glow explaining the importance of hand washing and preparing food with disposal gloves. Advise the owner to revaluate a better system when preparing food to order and implement more utensils. Follow -up inspection will be on or about September 18, 2015 to observe proper gloves use for ready to eat food. The complaint is confirm.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: warm tortilla
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness..--Discuss with the owner about bare hand contact for ready to eat food is prohibited. Conducted a hand washing training exercise.
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08/21/2015 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction to a complaint investigation.
Cooling handout was provided.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooling cooked foods in room temperature with a cover.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/07/2015 | Routine | |
The purpose of today's visit is to conduct a complaint investigation received to the Fairfax County Health Department on April 2, 2015. The complainant allegedly observe the owner of the food facility bare hand contacting ready to eat food and concern about hand washing practice. Talk to the owner about the complaint. At the time of the inspection observe the owner and food employee using disposal gloves during the lunch rush. Advise the owner to make sure to practice hand washing and use gloves on ready to eat food. The complaint can not be confirm at this time.
No violation noted during this evaluation. | 04/07/2015 | Complaint | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. PIC was observed consuming orange from plate on same table surface as metal bowl being used in preparation of vegetable salad.
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, drink, or use tobacco in the kitchen areas especially while preparing food for customers. EHS instructed PIC to separate eating and food preparation. EHS provided Korean No Smoking/Eating/Drinking reminder poster.
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12/18/2014 | Complaint | |
NOTE: Establishment has only one hand wash sink. The plumbing under this sink is leaking into a bucket. REPAIR THIS SINK AS SOON AS POSSIBLE.
NOTE: Eggs are offered only in sandwiches and omelettes and always fully cooked. Discussed with manager need for consumer advisory if eggs served cooked to order, not fully cooked.
No violation noted during this evaluation. | 09/29/2014 | Risk Factor | |
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CORRECTIVE ACTION: GET A FOOD TESTING THERMOMETER.
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04/08/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection
- 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: In Delfield 3-Door Prep Cooler (Cabinet Ambient Temperature 46F): Chicken Salad 45F, Mortadella Bologna 44F, Egg Salad 54F, Tzitziki (Gyro) Sauce 52.
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. CORRECTIVE ACTION: EGG SALAD AND TZITZIKI SAUCE DISCARDED. CHICKEN SALAD AND BOLOGNA MOVED TO ALTERNATE REFRIGERATION UNIT.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard and butcher paper used as shelf liners.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CORRECTIVE ACTION: DO NOT USE PAPER OR CARDBOARD FOR SHELF LINERS.
- 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: Delfield 3-Door Prep Cooler with Prep Top.
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. CORRECTIVE ACTION: SEE COMMENTS BELOW.
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08/08/2013 | Routine | |
HANDLING READY-TO-EAT FOODS WITHOUT GLOVES IS A SERIOUS VIOLATION. REPEAT VIOLATIONS, IF VERIFIED BY EHS OBSERVATION, MAY LEAD TO SUSPENSION OR REVOCATION OF FOOD ESTABLISHMENT PERMIT.
ANOTHER VIOLATION WAS NOTED IN THE INSPECTION OF 2/19/2013: use of two (2) non-commercially rated microwaves, and one (1) non-commercially rated rice cooker. These must be replaced within 90 days of the above citation, no later than close of business May 20, 2013.
- 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. OBSERVATION: Person-In-Charge was observed upon inspector's arrival handling lettuce (RTE food) with bare 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. CORRECTIVE ACTION: Person-In-Charge put on gloves after recognizing inspector (EHS). EHS discussed importance of handwashing and glove use with Person-In-Charge.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: two (2) microwaves and one (1) rice cooker
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. CORRECTIVE ACTION: Remove and/or replace 2 microwaves and 1 rice cooker. Replacements must be commercially approved models.
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05/08/2013 | Complaint | |
The purpose of this visit was to conduct a routine inspection and respond to a complaint.
Water Heater: AO Smith Commercial DRE 52 920
- 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: Rice cooker, 2 microwave ovens.
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 and/or replace with commercial grade equipment.
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02/19/2013 | Routine | |
This inspection was conducted in response to a complaint regarding improper handwashing and handling of food, and use of soiled dishes. Complaint allegations were not observed at inspection.
No violation noted during this evaluation. | 02/19/2013 | Complaint | |
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