The purpose of this visit was to conduct a risk factor assessment. Chlorine concentration dishmachine: 100 ppm. No food service operations in progress at the time of inspection. Provided copy of date marking fact sheet to PIC.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: lentil soup.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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12/08/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 3 DR DISPLAY COOLER TO HEALTH DEPT. WITHIN 10 DAYS. ALL OUTSTANDING PERMITS OR OTHER REQUIREMENTS ISSUED/IMPOSED BY OTHER COUNTY AGENCIES MUST BE SATISFACTORILY RESOLVED IN A TIMELY MANNER ACCORDING TO THE AGENCY'S REQUIREMENTS AND ALL APPLICABLE CODES AND REGULATIONS. ALL FOOD SERVICE OPERATIONS MUST BE SUSPENDED UNTIL A SATISFACTORY REINSPECTION IS CONDUCTED BY THE HEALTH DEPARTMENT AND THE PERMIT IS REINSTATED AS DETAILED ABOVE.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Bare hand contact with trimming and slicing raw beef.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. NOTE: Discussed with PIC who had employee wash hands and don gloves.
- 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: Rice/shell eggs/hummus in 3 dr display cooler: 47/51/47 degrees F.
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. NOTE: Rice, hummus, and all other TCS foods were relocated to another cooler. Eggs were disposed.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: prep cooler/ 3 dr display cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3 dr dispplay 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: charbroiler grill.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Major renovations ongoing at the time of the inspection involving removal of ceiling tiles from over food prep area, repair work at elevations directly over or adjacent to prep areas, and creation of dust and potential for other contaminants.
Correction: Owner and PIC decided to voluntarily close until renovations are completed and all food contact surfaces have been washed, rinsed, and sanitized, and all non-food contact surfaces have been cleaned.. All food service operations must be supsended until renovations are completed and a satisfactory reinspection is conducted by the Health Dept.and the permit reinstated. Please call 703-246-8418 Monday - Friday between 8AM and 4:30 PM to schedule the reinspection.
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03/25/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Please send verification/documentation of corrective action for Turbo Air 2DR Prep Cooler to Fairfax County Health Department.
* Monitor foods cold-holding to ensure an internal food temperature of 41 degrees or less.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 41°F within a total of six hours: Chicken Breast, Lintal Soup (49, 46)
Correction: Chicken Breast & Lintal Soup discarded at the time of inspection by certified food manager. Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be 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: Sliced Tomatoes, Hummus, Raw Chicken cold-holding at temperatures of 46-50 inside the Turbo Air 2DR Prep Cooler(54).
Correction: Sliced Tomatoes, Hummus, & Raw Chicken discarded at the time of inspection by certified food manager. 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.
- 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: Turbo Air 2DR Prep Cooler
Correction: Once cold-holding unit is capable of maintaining internal food temperatures of 41 degrees or less please forward verification of correction to Fairfax County Health Department. 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.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Front entrance door being propped open.
Correction: All exterior outer openings to the establishment shall be be completely enclosed to prevent the entry of insects and rodents.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Raid Ant & Roach Killer labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Discarded at the time of inspection by certified food manager. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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05/20/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 09/25/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Dish machine: AutoChlor Space Saver
Water Heater: State (two units in parallel each using 12 KW)
- 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: -----bread.
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.
- 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 BLEACH test kit.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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03/20/2013 | Routine | |
FINAL INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
Installation of non-supporting walls to create one general dining room and a back carry out space.
INSPECTION:
The above noted renovations have been inspected and approved by the Fairfax County Health Department.
No violation noted during this evaluation. | 01/30/2013 | Other | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: paper lining on selving where cups and glasses are stored.
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.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The permit holder has installed a warewashing machine. The current water heater (State CDE 8220 RTA 12kW) does not have the capacity to meet an increase in hourly hot water demands required by the addition of the warewashing machine.
Correction: Within 30 days, the permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of 60gph plus maximum hot water required by the dish machine with 80F rise, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. As an option, the permit holder may choose to remove a newly installed warewashing machine to comply with this requirement. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- Light Bulbs / Locations where Shielding is Required
Observation: 4 Light bulb(s) in the kitchen and 1 light bulb in hookah prep room are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Backdoor was kept open.
Correction: Keep door closed to prevent entrance of pests.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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12/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Fairouz, 3815-A S George Mason Drive, Falls Church, VA 22041 »