Discussed active managerial control. Observed good sanitation and food temperature control. Equipment temperature logs are maintained to monitor cooler temperatures twice daily.
The Certified Food Manager was presented with the Active Managerial Control Award for coaching staff in food safety issues and consistently maintaining an environment that supports food safety.
No violation noted during this evaluation. | 01/29/2016 | Routine | |
Discussed active managerial control. Observed good sanitation and food temperature control. Food temperature log is maintained.
No violation noted during this evaluation. | 09/25/2015 | Risk Factor | |
Note to Manger:
1) Observed good datemarking in the coolers. Remember to datemark cheese packages after opening.
2) Train staff on keeping the trash compactor door closed.
3) Revise the menu to remove consumer advisory by foods that are not raw or undercooked. Add the statement "Items are raw or undercooked" to the menu.
3) Facility was clean and sanitary.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHELL EGGS STORED OVER SKIM MILK IN WALK-IN-COOLER #3.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. REARRANGED FOOD AND DISCUSSED CROSS-CONTAMINATION PREVENTION WITH STAFF.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: BUTTER AT 107F ON COOKTOP.
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. DISCARDED BUTTER AND DISCUSSED PROPER HOT HOLDING.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: RAW BURGER AT 44F IN 2DR TRUE PREP COOLER (L).
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. MOVED BURGER TO ANOTHER COOLER AND MANAGER WILL HAVE THE COOLER CHECKED.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse container was uncovered. OBSERVED TRASH COMPACTOR LID OPEN.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. CLOSED THE LID. MANGER WILL REMIND ALL HOTEL STAFF TO KEEP THE DUMPSTER LID CLOSED.
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03/10/2015 | Routine | |
- 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: spinach
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. spinach was discarded
- 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: pork 126F and lasagna 134F in alto sham hot box
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. items were discarded
- 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: milk 48F and cream cheese 46F in milk 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. all milk, cream cheese, and other potentially hazardous food items that was in the milk cooler were discarded
- 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: milk cooler 45F
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.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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10/15/2014 | Routine | |
This inspection was in response to a call from the Fairfax County Fire Department. A small electrical fir occurred in the wait station area of the food service facility. The fir was contained in a wall behind the beverage dispensing system. The Ansul system was not discharged. The fire damaged the electrical circuit serving a griddle at the open prep station used for breakfast. The griddle is taken out of service at the electrical box. The rest of the prep station - gas stove, electric steam table and electric 1DR prep refrigerator - were not effected. The larger kitchen area was not effected. Wall and ceiling in the wait station area need repair. All food contact equipment, utensils, glassware, etc. must be removed, washed and sanitized before being used. It is recommended to have the beverage vendor do a check of the equipment for proper functionality before using.
The breakfast prep station may be used without the griddle.
As the work on the wall and ceiling progresses, precautions must be taken to avoid contamination of food contact surfaces by dust and debris.
Please email the Health Department with a progress report by the close of business, August 21, 2014
No violation noted during this evaluation. | 08/21/2014 | Complaint | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Additional Temperatures:
1. milk cooler: 35F
2. bar cooler: 40F
3. True 2dr preptop cooler (omelet): 29F
Please send me a copy of the CFM ID card by April 11, 2014.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over crab cakes, raw beef over salmon both in walkin cooler main.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). PIC put crabcakes and salmon above beef and chicken
- 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.
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04/01/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a risk-factor assessment inspection. Complaint was taken from emergency call from FD that facility had accidental release of fire extinguisher in the open omelette bar area by seating and closed the area. FD gave instructions to discard any food that was affected by extinguisher. EHS contacted facility to give additional instructions. During today's observations, facility was clean and CFM on duty stated food contact surfaces were sanitized and food was thrown away. Bar reopened on 10/2/13.
No violation noted during this evaluation. | 10/04/2013 | Complaint | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Additional Equipment and Food Temperatures:
1. True 2dr preptop cooler (omelette bar): 39F, cold-holding: cheddar cheese 42F, diced ham 41F
2. Milk Cooler (breakfast drink area): 40F, cold-holding: half&half 39F
CFM provided a copy of Parasite Destruction letter for salmon from supplier during inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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. EMPLOYEE WEARING GLOVES TOUCHED HIS FACE AND STARTED TO PREP KITCHEN
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 over pasta in walkin cooler #2
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. CFM REARRANGED PASTA OVER RAW BEEF
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
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)- SALMON
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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10/04/2013 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection for the dish machine and the walkin cooler outside. The dish machine was able to fully heat sanitize food-contact surfaces (thermalabel verified) and the walkin cooler was holding at an air temperature of 39F.
No violation noted during this evaluation. | 06/20/2013 | Follow-up | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: food-contact surfaces of utensils were found facing up.
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: A) milk 47F in true 1dr bar cooler, b) shredded cheddar cheese, half&half, raw chicken all 44F in outside walkin 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. MILK WAS DISCARDED DUE TO UNKNOWN TIME PLACEMENT IN COOLER. ITEMS IN OUTSIDE WALKIN COOLER WILL BE MOVED TO OTHER COOLERS AND THE DOOR WILL STAY CLOSED.
- 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: Outside Walkin 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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 sanitizer buckets with a concentration of 100-150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200-400 ppm OR based on the manufacturer's use directions and using the appropriate test kit. PIC RECREATED SANITIZER SOLUTION.
- 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: PLATES AND UTENSILS
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. FOOD EMPLOYEE RAN THRU ITEMS THRU DISH MACHINE AGAIN. MUST RUN TWICE TO FULLY SANITIZE
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. DISCUSSED WITH PIC AND FOOD EMPLOYEE TO RUN DISH MACHINE TWICE TO FULLY SANITIZE.
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06/04/2013 | Routine | |
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