Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: fried pork (78F), cooked sausage (98F), cooked eggrolls (98F) under heat light.
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. Discarded. Reminded manager that he needs to do Time as Public Health Control.
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11/24/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-How to make chlorine sanitizer solution
-Cold holding/hot holding temperature
-Time as Public Health Control
*Please perform Time as Public Health Control on potentially hazardous foods under the heat lamp.
**Please fax or provide a picture of invoice showing purchase of new rice cooker/warmer by June 14, 2015.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked rice (123F) in rice cooker.
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. Rice was discarded. Requested purchase of a new rice cooker.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The rice cooker/warmer is not able to keep cooked rice at 135F and above.
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. Please provide maintenance invoice of invoice for new rice cooker.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean customer self-serve plastic wares were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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05/14/2015 | Routine | |
| No violation noted during this evaluation. | 12/03/2014 | Risk Factor | |
This is follow-up to check on the repair of the prep cooler. The unit has been repaired and is now capable of maintaining TCS foods at 41f or below. Thank you.
No violation noted during this evaluation. | 07/01/2014 | Follow-up | |
The purpose of this visit is a follow-up to check on the repair of the Continental two door reach in prep cooler to ensure that it is repaired to hold Temperature Control for Safety Foods (TCS) at 41f or below. The unit has not been adequately repaired. Cooked pork with vegetables inside unit. Manager moved cooked pork and vegetables to the upright reach in freezer. A service technician provided service, but further repair is still needed. Do not use the unit until the EHS deems the unit capable of holding TCS foods at 41f. A follow-up will be conducted within 9 days. I have provided you with my cell phone number to call is the repair is adequately completed over the weekend. Thank you.
- 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: Continental two door prep cooler 51f-52f
Correction: Within 24 hours, 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. I will return tomorrow 6/27/14 to determine effectiveness of the adjustment or repair to hold Temperature Control-Safety Foods (TCS). The manager discarded the foods held for more than four hours in this refrigerator if they were determined to be TCS foods. Some foods, which had just been placed into this refrigerator were relocated to the Frigidaire upright refrigerator and the chest freezer. The unit was emptied of TCS foods during inspection.
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06/27/2014 | Follow-up | |
The purpose of this visit is to conduct a first routine inspection. Thank you for your participation in this inspection as it allows for clarification of any issues or questions that arise during the inspection. Employee Health Policy In place. Sanitizer observed at an acceptable level. Manager has test kit. In addition, all violations observed during the May 14, 2014 pre-opening inspection have been corrected (Gaskets in tact on the Continental reach in cooler are now intact. Manager has Northern Virginia Certified Food Manager Card. Refuse container has drain plug. Wall near the mop sink have been patched).
IMPORTANT:
A follow-up inspection will be conducted within 24 hours to determine the effectiveness of the repair to the two door Continental prep cooler. The unit shall be capable of holding TCS foods at 41f or below.
If you have any questions, please call the health department. Thank you.
- 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: cooked vegetables in sauce 47f-49f, cooked chicken legs 49f. Per manager all were held overnight in the Continental two door prep cooler.
Correction: The above foods were discarded during inspection. 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: Continental two door prep cooler 51f-52f
Correction: Within 24 hours, 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. I will return tomorrow 6/27/14 to determine effectiveness of the adjustment or repair to hold Temperature Control-Safety Foods (TCS). The manager discarded the foods held for more than four hours in this refrigerator if they were determined to be TCS foods. Some foods, which had just been placed into this refrigerator were relocated to the Frigidaire upright refrigerator and the chest freezer. The unit was emptied of TCS foods during inspection.
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06/26/2014 | Routine | |
The Health Department has been notified that settlement on a change of ownership will occur on May 15, 2014. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a permit to Operate to be issued after settlement, please contact Rob Erwin, EHS III, at 703-246-8430. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Continental reachin cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Refuse / Drain Plug (repeated violation)
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Walls around the mop sink
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/14/2014 | Pre-Opening | |
Approval for a Health Department Permit is denied at this time. Review the cited items above. All items must be corrected by the time of the next pre-opening inspection. Call the Health Department to schedule a follow up inspection.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1) Seal wooden brace on shelving above the three compartment sink,
2) Remove cardboard lining on shelving throughout facility.
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.
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crate(s) found used for the following purpose(s):
1) Shelving (remove)
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Continental reachin cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Interior of the reachin units,
2) Gaskets on the reachin units,
3) Shelving throughout the facility
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse / Drain Plug
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
- Floor / Wall / Ceiling / Cleanability
Observation: Observed nonsmooth ceiling tiles in the front service area.
Correction: Ceiling tiles shall be smooth, easily cleanable, non-absorbent.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the food prep/dishwashing area 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Walls above the three compartment sink/handsink,
2) Mildew overgrown caulking along the three compartment sink,
3) Burned out lights in the food prep/dishwashing areas,
4) Walls aroung the mop sink,
5) Cove molding along the floor/wall junctures along the back wall
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls throughout the facility,
2) Ceiling tiles in the food prep area,
3) Floor/wall junctures underneath and behind equipment and shelving
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/07/2014 | Pre-Opening | |
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