- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. Food service worker wash hands in food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. TRAINING PROVIDED AND THEN CFM INSTRUCTED WORKERS ON PROPER PROCEDURES AND HAD WORKERS FOLLOW THE CORRECT PROCEDURES.
- Critical: Approved Food Source / No Home Prepared Food
Observation: The following food item(s) is prepared in a private home, an unapproved food source, is distributed or offered for sale to the public: Upon inquiry as to source of Saltenas served at Fanny's, it was learned that the owner Fanny makes them at home.
Correction: For various valid reasons food prepared in a private home may NOT be used or offered for human consumption in a food establishment. CFM said he would tell Fanny, to cease production at home and only make them at an approved facility, such as this licensed restuarant.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-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 dishwasher with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. PLEASE NOTE THAT BECAUSE YOUR DISH WASHER IS NOT WORKING, THE 3 COMPARTMENT SINK SANITIZER TUB MUST BE USED UNTIL THE DISHWASHER IS COMPLETELY FUNCTIONAL.
Fax OR E-mail copies of the required information (PROOF OF CORRECTION) to our office, at phone # 703-653 9448 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR RESTAURANT, INSPECTOR NAME AND YOUR NAME" please.
- 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. PLEASE INDICATE FACILITY NAME and INSPECTOR NAME. ORAL & WRITTEN INFORMATION PROVIDED. ALSO, PLEASE REMEMBER TO SEND WITH IT, A SCAN OR FAX COPY OF YOUR ORS INTERACTION CFM ID CARD.
|
12/17/2015 | 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. CFM touched raw beef and did not wash hands until reminded.
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.
ORAL & WRITTEN INFO. PROVIDED.
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee and CFM was observed cleaning their hands in a food preparation sink and rinsing for a few seconds.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Discussed with CFM. ORAL & WRITTEN INFO. PROVIDED.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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. Discussed with CFM. ORAL & WRITTEN INFO. PROVIDED.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at the kitchen being used to hold vegatables & utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Removed.
ORAL & WRITTEN INFO. PROVIDED.
|
06/15/2015 | Routine | |
The purpose of today's visit was to perform a risk factor assessment. Thank you for accompanying the EHS and promptly correcting violations during the inspection.
- 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 beef in two door prep top cooler.
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). FOODS WERE REARRANGED FOR PROPER STORAGE.
- 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: Tamales (43 F), Tilapia (43 F), Tripe (45 F), Ground beef (45 F) in the two door upright refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. UNIT WAS ADJUSTED TO ENSURE IT IS ABLE TO MAINTAIN FOODS AT 41 F OR COLDER.
- Critical: Falls Church City Code/CFM 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 WITHIN 7 MINUTES OF THE BEGINNING OF THE INSPECTION.
|
12/29/2014 | Risk Factor | |
2DR Beverage Air Prep Cooler could not be repaired within 10 days due to the parts being discontinued. Certified Food Manager is storing only non-potentially hazardous foods in the bottom of the unit. Potentially hazardous foods such as sliced tomatoes and shell-less hardboiled eggs are kept in the top part of the unit and were found to be above 41F. The Certified Food Manager will keep potentially hazardous foods over ice and monitor the temperature until the part can be procured and the unit can be repaired. Discussed wet stacking of equipment with the Certified Food Manager.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2DR BEVERAGE AIR PREP COOLER: (1) SLICED TOMATO AT 55F (2) SHELL-LESS HARDBOILED EGG AT 57F.
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 TO ANOTHER COOLER. WILL KEEP POTENTIALLY HAZARDOUS FOODS ON ICE IN THE TOP OF THE UNIT.
- 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: AMBIENT AIR TEMPERATURE FOR 2DR BEVERAGE AIR PREP COOLER WAS 50F.
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. CERTIFIED FOOD MANAGER MOVED FOOD AND REQUESTED SERVICE. PLEASE FAX A COPY OF THE INVOICE TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site) (repeated violation)
Observation: METAL BINS 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. DISCUSSED WITH DISHPERSON.
|
04/18/2014 | Follow-up | |
Grease trap is cleaned every week. Discussed proper handwashing, cold holding, and thawing with the Certified Food Manager.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. FOOD EMPLOYEE WASHED THEIR HANDS AGAIN AT THE HANDSINK.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED (1) CHILIS AND (2) CHUNO IN BUCKETS ON THE KITCHEN FLOOR (3) RAW BEEF IN A BUCKET ON THE FLOOR ON THE DISHMACHINE SIDE.
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. MOVED THE BUCKETS.
- 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: (1) ROAST CHICKEN IN 2DR BEVERAGE AIR PREP COOLER AT 53F (2) MEXCIAN CHEESE IN 2DR BEVERAGE AIR PREP COOLER AT 60F (3) RAW BEEF IN 2DR BEVERAGE AIR PREP COOLER AT 50F (4) BUTTER ON ICE AT 64F.
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 TO ANOTHER COOLER.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: (1) BEEF IN LOMO SALTADO (2) BEEF IN 1/2 LOMO SALTADO (3) BEEF IN LAPING
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. PLEASE FAX A COPY OF THE CORRECTED MENU TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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: AMBIENT AIR TEMPERATURE FOR 2DR BEVERAGE AIR PREP COOLER WAS 50F.
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. CERTIFIED FOOD MANAGER MOVED FOOD AND REQUESTED SERVICE. PLEASE FAX A COPY OF THE INVOICE TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins 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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: (1) PANS (2) POTS 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. DISCUSSED WITH CERTIFIED FOOD MANAGER.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- 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. CERTIFIED FOOD MANAGER ARRIVED DURING THE INSPECTION.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the KITCHEN is blocked WITH A KNIFE AND SHREDDER, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. REMOVED KNIFE AND SHREDDER.
|
03/28/2014 | Routine | |
Today's visit is a follow-up to the routine inspection conducted last week to verify that the Glenco 2DR upright cooler is able to maintain 41F and below. Owner/manager shared that she decided to purchase a new upright cooler to replace the Glenco 2DR upright cooler. EHS observed no PHF in the unit during today's inspection. Owner/manager agreed to fax a copy of the receipt for the new cooler after it is installed on Wednesday, August 21, 2013.
No violation noted during this evaluation. | 08/15/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. A follow-up inspection will be conducted on or about Thursday, August 15, 2013 to verify that the Glenco 2DR upright cooler is holding at or below 41F. EHS provided manager with the following handouts: Food for Thought newsletter titled "How Cold Is It", Equipment Monitoring Log and updated Employee Health handouts in English and Spanish (for use with future new employees).
Water heater- AO Smith BTR 120 80
Dish washer- Ecolab Omega 5, observed with correct level of chlorine.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:------white seasonings.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Glenco 2DR upright coolerwere observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Shredded mozarella cheese at 48F,
2) Cooked chicken filling at 47F,
3) Cooked beef filling at 48F.
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 TO TRUE DISPLAY COOLER HOLDING BELOW 41F.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device is not accurate in °F. When calibrated in ice water, food thermometer read 20F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- 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: --------Glenco 2DR upright cooler observed holding at 46-48F.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink it the kitchen being used to store utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside dumpster was observed with side door 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.
|
08/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fannys Restaurant, 436 S. Washington St., Falls Church, VA 22046 »