Euro Cafe, 8333 Little River Turnpike, Annandale, VA 22003 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Euro Cafe
Address: 8333 Little River Turnpike, Annandale, VA 22003
Type: Fast Food Restaurant
Phone: 703 501-7411
Total inspections: 8
Last inspection: 03/01/2016

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Inspection findings	Inspection date	Type
NOTE: Facility is currently under a Risk Category 1 Establishment and upon inspection, EHS observed that Cooking from raw food items is performed at location. Facility will now be changed to a Risk Category 2 Establishment and will require 2 Routine inspections per year. A Training Inspection was conducted in conjunction with a Routine Inspection today. PLEASE REMEMBER TO ALWAYS LOG TIME FOR FOOD ITEMS KEPT AT ROOM TEMPERATURE OR FOR FOOD ITEMS NOT HOT HOLDING OF AT LEAST 135F OR ABOVE which include the following: Pizza, Cooked Chicken - Hot Buffet Line, Half & Half/ Milk - Coffee Station. It is recommended that Sandwich/wraps in Open Grab & Go Cooler (upstairs) also use Time as Public Health Control Measure and be logged with Time for display on unit as discussed. *PLEASE SEND A COPY OF TIME LOGS AT THE END OF EVERY WEEK FOR NEXT 3 WEEKS TO HEALTH DEPARTMENT FOR COMPLIANCE VERIFICATION.* Please remember to date mark all Food Items prepared for Customer self-serve Grab & Go, including: Sandwiches, wraps, pudding, cut melon, yogurt, etc. EHS discussed Active Managerial Control practices and routine procedures with CFM in relation to the following: PLEASE REMEMBER TO TRAIN ALL FOOD EMPLOYEES IN PROPER FOOD SAFETY PRACTICES AS DISCUSSED, INCLUDING HANDWASHING, TEMPERATURE MONITORING, THERMOMETER USE, SANITIZER BUCKET USE, TIME LOGGING, AND DATEMARKING. EHS provided additional handouts and logs on the above items. Duties / Monitor Cook Temperatures of PHF(TCS) Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. EHS EXPLAINED PROPER COOKING PROCEDURES, PLEASE TRAIN ALL FOOD EMPLOYEES ON PROPER FOOD TEMPERATURE MONITORING. Critical: Hands and Arms / Cleaning Procedure (corrected on site) Observation: Observed food employees using improper handwashing procedures. EHS OBSERVED NO HANDSOAP AT HANDSINK IN BACK KITCHEN. UPON DISCUSSION WITH PIC, HANDS ARE RINSED WITHOUT SOAP AND HAND SANITIZER IS USED TO WASH HANDS. Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves 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: COOKED CHICKEN THIGHS 125-130F - 4DR WARMER UNIT. 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. FOOD ITEM WILL NOW USE TIME AS PUBLIC HEALTH CONTROL, TIME LOG CREATED FOR ITEM WHEN PLACED IN HOT BUFFET LINE. Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) 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: SANDWICHES, WRAPS, YOGURT, CUT MELON, PUDDING, ETC. - AT GRAB & GO COOLERS. 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. Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): PIZZA - FRONT BUFFET Correction: HALF & HALF, MILK - COFFEE STATION 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 2VAT SINK with a concentration of 100ppm total quaternary ammonium compound. Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. QUAT TABLET ADDED TO SANITIZING SOLUTION AND TESTED FOR ACCURATE SANITIZING LEVELS. Handwashing Sink / Accessible at All Times (corrected on site) Observation: The handwashing facility located at the HANDSINK UPSTAIRS is blocked, preventing access by employees for easy handwashing. OBSERVED PLASTIC BUCKET CONTAINING SANITIZING TOWEL AND WATER STORED IN HANDSINK BASIN. Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ITEMS REMOVED FROM HANDSINK. Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED NO HANDSOAP AT HANDSINK BY DISHMACHINE UPON INSPECTION ARRIVAL. Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. SOAP PROVIDED AT HANDSINK. Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. OBSERVED PERSONAL ITEMS ON UNUSED DISH MACHINE AND ON UNUSED EQUIPMENT. OBSERVED JACKETS HANGING ON EMERGENCY EXIT DOOR AT BACK HALLWAY. Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. PLEASE CREATE AREA FOR ALL PERSONAL ITEMS TO BE STORED AWAY FROM KITCHEN AREA. Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site) Observation: Observed that the area designated for employees to eat, drink, and use tobacco is not located to protect food, equipment, linens, and/or single-service items from contamination. OBSERVED PERSONAL DRINK CONTAINERS SITTING ON UNUSED COOKING EQUIPMENT AT KITCHEN. Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items. ITEMS REMOVED FROM AREA. Physical Facilities Good Repair Observation: Observed that the FLOOR TILES UNDER 2VAT SINK (DISHWASHING) AND IN WIC #3 is not maintained in good repair. CRACKED AND ELEVATED FROM SURFACE. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Maintaining Premises Free of Unnecessary Items and Unused Equipment Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. OBSERVED UNUSED REFRIGERATION UNIT IN BACK HALLWAY, OBSERVED UNUSED COOKING EQUIPMENT AT KITCHEN. Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. PLEASE REMOVE ALL ITEMS NOT IN USE.	03/01/2016	Routine
Observed facility clean and organized. Thank you. NOTE: New Dish Machine currently waiting to be installed. Facility is manually washing dishes in 2-Vat sink by Dish Machine area and dishes are transported on clean cart to sanitize in 2-Vat sink by ice machine for time being. Dish Machine will be installed in a few weeks. Pizza in front serving line under heat lamps will use Time as a Public Health Control Measure. Per CFM, Pizza is kept no longer than 1 hour. EHS explained proper time logging for pizza and provided time log sheet. EHS provided additional copies of Employee Health Policy forms in English and Spanish. Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED CAN OPENER AND SLICER SOILED WITH FOOD DEBRIS IN SMALL CREVICES. Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. EQUIPMENT RE WASHED AND SANITIZED.	05/20/2015	Routine
The purpose of today's visit is to conduct a risk factor assessment inspection. 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.--Paper towels provided.	12/04/2014	Risk Factor
The purpose of today's visit is to conduct a routine inspection. Dish machine: removed from the facility. EHS provided manager with employee health policy handouts. Note to Manager: -Please train and fax the sign copies of the employee reporting illness agreement page to Fairfax County Health Department within 10 days. Fax: 703-653-9448 Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy. Correction: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout) Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) Observation: A food employee stored there cover cup of coffee and unwrapped cracker in the clean equipment shelf. 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.---The items above was removed from the shelf. Cooling Methods (corrected on site) Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooling foods that is covered with plastic wrap. Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans Critical: Discard or Recondition Unsafe or Adulterated Food (corrected on site) Observation: The following food items is adulterated due to mold growth on whole tomatoes located in the Walk-in cooler(1) Correction: A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.--Discarded	04/28/2014	Routine
The purpose of today's visit is to conduct a follow-up inspection conduct on 09/06/2013. After talking to plan review, using mobile propane gas for stir frying without a hood system above is prohibited and the CFM has agreed not to use them, unless under a hood system. EHS observed all hood system working properly and the issue was due to construction on the roof on the previous visit. No violation noted during this evaluation.	09/13/2013	Follow-up
The purpose of today's follow-up is to include and observe the cooling units and setup of hot foods in the sushi area No violation noted during this evaluation.	09/06/2013	Follow-up
The purpose of today's visit is to conduct a risk factor assessment inspection. Note to manager: A Quaternary ammonia sanitizer test kit is needed. EHS provided manager with employee health policy and cooling hand outs. Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy. Correction: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout) Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked onions cooling for over 6 hours in the Walk-in cooler(2) observed at 47°F. Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.---Discarded	08/30/2013	Risk Factor
Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval. Note the following recommendations: It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. There is no hood exhaust system in use or a grease trap. The menu consists of cold and pre-cooked items heated in a microwave oven or convection oven. A hood and grease trap are not required for the food preparation process. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. 80 Water Heater: AO Smith BTR-350A-118 Food Temperature Measuring Device Required & Readily Accessible Observation: The certified food manager could not provide a food temperature measuring device. Correction: Provide food thermometers to be used to monitor hot and cold food temperatures. Sanitizer Test Kit Required Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a QUATERNARY AMMONIA test kit to check the concetration of the sanitizer Critical: Handwashing Sinks / Numbers By Law Observation: There are not enough accessible handsinks in the food preparation area Correction: It was agreed with the operator that the the counter sink in the immediate prep area will be converted to hand sink. Soap, Paper towels and hand washing sign must be provided.There must be a sign posted at the sink - "FOR HANDWASHING ONLY Plumbing / Maintained in Good Repair Observation: Mop sink leaks when water is turned on Correction: Repair the leak at the mop sink	06/14/2013	Pre-Opening

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