- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food handlers did not wash hands for a full 20 seconds (proper handwashing demonstrated, corrected onsite)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. Immedeately follow the cleaning procedure with thorough drying
*To avoid recontamination food employees may use disposabe towels to turn off the water at the hand sink
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03/07/2016 | Risk Factor | |
This visit was made to conduct a follow-up inspection. The 2 door prep top is now maintaining a temperature of 45 degrees F. The person in charge has scheduled maintenance for the unit and for refrigerant to be added. Monitor temperature and do not store food in the unit over night until it is maintaining 41 degrees F or below. Items in the unit are changed between breakfast and lunch.
No violation noted during this evaluation. | 07/28/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
A vomit and diarrhea clean-up kit was given and discussed.
Repair the 2 door prep top refrigerator so that it maintains a temp of 41 degrees F or less. A follow-up inspection will be conducted to check this unit.
Train all employees on proper hand washing and glove use to prevent bare hand contact with ready to eat foods.
- 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: lettuce while cutting
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. (Employee washed hands and put on gloves upon request).
- Cooling Methods: Containers Properly Arranged & Covered (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed chicken salad and turkey cooling tightly wrapped in plastic wrap)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: Items in the 2 door prep top including sausage, sliced toms, deli ham, deli roast beef, sliced potatoes, raw beef.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items will be used or discarded within 4 hours and unit will be adjusted or repaired to maintain 41 degrees F.)
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07/24/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Cooling guide was printed and given.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Potatoes and chicken salad were covered tightly while cooling.)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (Employee uncovered containers)
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03/09/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Obtain new food protection manager card since current card is expired.
When cooling cooked items, put them in the refrigerator uncovered until they are completely cooled to 41 degrees F. Then cover/package them, date, and store them.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed containers of cooked potato in each-in cooling while tightly covered with plastic wrap)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC uncovered the containers to cool)
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11/03/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Chicken must be cooked under an area with an exhaust hood. This is to ventilate the grease vapors, and to prevent a fire safety hazard.
*Repeat violations are subject to civil penalty*
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (Observed employee switching from wet wiping cloth use to handling ready to eat food items).
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. (employee changed gloves and washed hands when asked)
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (cell phones and back pack in food prep and storage areas)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items. (designate an area for employee item storage away from food and food prep).
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling vents and surrounding ceiling tiles in the establishment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/26/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The PICs were very knowledgeable and helpful.
Try to keep all employee items (jackets, purses, etc., in one designated area.
Cooking must take place under an exhaust hood. Do not cook chicken on electrical skillet under wooden shelf.
*Repeat violations are subject to civil penalty*
No violation noted during this evaluation. | 03/04/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following:
1) Review proper hand washing procedures with staff.
2) Store foods based on their cook temperatures.
3) Date mark foods that you cook on site and do not use within 24 hours.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee washed hands for approximately 10 seconds.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- 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 stored above raw shell eggs.
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).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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10/29/2013 | Routine | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Salt is improperly stored on the floor in the storage closet.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The ready-to-eat, potentially hazardous foods in the refrigeration unit that are not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 6/26/13 they shall be date marked with a "use by" date not exceeding 7/2/13
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06/27/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut up cooked chicken at 44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cut up cooked chickens
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. eggs
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the front is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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03/01/2013 | Routine | |
The establishment installed a new hot water heater for their own used only.
1 mop sink 10
2 hand sink 10
1 3compartment sink 28
Total= 48GPH
State Patriot Hot water heater
12KW
60 gallons
*Sufficient recovery rate
No violation noted during this evaluation. | 02/06/2013 | Follow-up | |
The establishments hot water is not hot enough at 91F at peak demand. Required recovery rate is 160GPH and the new hot water installed 3 weeks ago has only 67.40 GPH.
AO Smith Preferred , Input 65,000 BTU, GPH 67.40
Hot water tank is deficient of 93GPH
*The establishment must provide sufficient hot water in 2 weeks.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (INSERT COMMENTS)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea
Observation: The CFM has no knowledge of the restrictions and exclusion of ill employees
Correction: Handed the employee health policy agreement to the CFM and explained the purpose.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: pre-portioned chicken.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Critical: Water / Capacity / Quantity and Availability
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
Correction: The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.
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01/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fairfax Deli, 801 N. Fairfax St 102, Alexandria, VA 22314 »