- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold equipment: UNITS 4, 5 & 6.
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.
- Falls Church City Code/CFM Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further action. A copy of the photo identification card can be faxed to my attention at (703) 653-9448.
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04/04/2016 | Routine | |
As discussed, the following additional non-critical potential hazard/s were observed
- 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: TOMATOES 46, SALSA 47F & CHEESE 50F @ #4
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF ITEMS THAT WERE PUT IN OVER 4 HOURS AGO AND WILL REPAIR OR ADJUST UNIT. THE CFM UNDERSTANDS THAT FOODS NEED TO BE < 41F BEFORE PLACING THEM IN THESE COUNTER-TOP UNITS AND TO MAKE SURE THE UNIT TEMPERASTURES ARE LOW ENOUGH TO START WITH. ORAL & WRITTEN INFO. PROVIDED.
- Falls Church City Code/CFM Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc. Mgr. said he left required card at home.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days please. A copy of the photo identification card can be faxed to my attention at (703) 653-9448 or email it.
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09/23/2015 | Risk Factor | |
- 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. OBSERVED WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING 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. MGR. SPOKE TO WORKER ABOUT PROPER HAND WASHING TIMES. RECOMMEND USE OF UTENSILS AS MUCH AS POSSIBLE.
- 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: Ceasar dressing 42F, Blue Cheese dressing 44F, Potato salad 44F @ #5 - turkey 49F & Brie cheese 51F @ #4 - milk 50F & HM Salad dressing 50F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Tossed out turkey, milk & salad dressing and will through out all else before 6 hours has past from when food was put in (units 4 & 5), if not used up and will not put anything new in units units until adjusted or repaired. Unit 3, all PHF items were discarded.
- 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: Cooler units 3, 4 & 5.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F.NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNIT #3 until after IT HAS been fixed or adjusted. Once empty do not store any potential hazardous food in REFRIGERATOR UNIT #4 & #5 until after they have been fixed or adjusted. With-in 10 days, adjust the ambient temperature of the refrigerators to MAINTAIN CORRECT FOOD TEMPERATURES and fax the repair record to our office at phone # 703-653-9448. (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX).
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at least 2 of kitchen hand sinks and rest room hand sinks was measured at a temperature less than 100°F. ~65F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system. No back flow preventer observed on water softener system.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. AS DISCUSSED,WITH-IN 10 DAYS FAX DOCUMENTATION SHOWING INSTALLATION OF BACK FLOW PREVENTER PROJECT COMPLETION, TO OUR OFFICE. phone # 703-653-9448 INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE.
- Refuse / Area / Clean
Observation: Grease were observed adjacent to the refuse container outside the facility. Excessive grease on parking lot.
Correction: A storage area for grease refuse shall be maintained clean.
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05/06/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding (1) ice scoop stored in the ice bin (2) barehand contact with lemon (3) glass handled by rim (4) hair found baked into the cornbread (5) no hair restraints worn by staff. Observed the following during the inspection: (1) Ice scoop is stored in a holder outside of the bin (2) Bartender was asked to cut lemons. She washed her hands, wore gloves, then cut the lemon. Did not observe barehand contact. (3) Did not observe glass handled by the rim (4) Discussed how cornbread is made with the manager. Cornbread batter is scooped into a baking pan then baked. (5) All food employees were wearing hair restraint. The manager on duty discussed the issues with the staff member when notified of the issues and also trained the other staff on duty that day. The complaint is not confirmed based on today's observations.
No violation noted during this evaluation. | 07/11/2014 | Complaint | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: CHILI IN ALTO-SHAM HOT HOLDING UNIT AT 121F.
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
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ROOM TEMPERATURE: (1) MILK AT BATTER STATION AT 77F
Correction: 2DR PREP COOLER (2) HARDBOILED CHOPPED EGG AT 48F (3) CHOPPED TOMATO AT 50F (4) SLICED MONTEREY JACK CHEESE AT 45F (5) POTATO SALAD AT 47F (6) COLE SLAW AT 47F (7) CHICKEN WING AT 45F
- 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: (1) 2DR PREP COOLER AT 44F (2) HANDLE ON THE ALTO-SHAM HOT HOLDING UNIT IS BROKEN.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the (1) RANDELL 2DR PREP COOLER (2) BBQ STATION WORKTOP are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: PANS were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- 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. CFM ARRIVED DURING THE INSPECTION.
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06/13/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection.
EHS discussed cooling/reheating procedures.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Physical Facilities Good Repair
Observation: Observed that the wash dial on dishmachine is working and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/12/2013 | Routine | |
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