Today’s visit was to conduct a Risk Factor Assessment inspection.
Good Retail Practices were observed and noted:
Section 45: 4-501.11(A) Equipment in Good Operation/Repair (REPEAT)
Observation: Observed cooler not in good repair, had high air temperature.
Corrective Action(s): Please do not use cooler until it has an ambient air temperature of 41F and below. Food employee removed food in the cooler and placed in other coolers
Section 46: 4-307.14 Sanitizer Test Strip Required (REPEAT)
Observation: Facility was not able to provide test strips to test sanitizer
Corrective Action(s): Please obtain Chlorine sanitizer test strips. EHS provided test strips.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over yogurt in victory 3dr cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Employee rearranged raw beef to the lowest shelf
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02/05/2016 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection on the coolers. Both coolers are capable of holding potentially hazardous foods at 41F and below.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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 Chlorine test kit.
- Physical Facilities Good Repair
Observation: Observed that the wall under 3-vat sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls in the kitchen and under the 3-vat sink are 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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09/02/2015 | Follow-up | |
- 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: 1) cooked falafel 45F at cornelius 2dr preptop cooler, 2) raw beef 49F and raw chicken 50F at delfield 2dr cooler
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. CFM removed all potentiall yhazardous food items and placed them in the victory 3dr cooler
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: yogurt and chick peas prepped on 8/30 in victory 3dr cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM labeled items with prep date
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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 Chlorine 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: 1) Cornelius 2dr preptop cooler 42F, 2) Delfield 2dr meat cooler 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.
- Physical Facilities Good Repair
Observation: Observed that the wall under 3-vat sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls in the kitchen and under the 3-vat sink are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Pesticide was discarded
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08/31/2015 | Routine | |
The purpose of this visit was to conduct a follow-up inspection on the Cornelius 2dr preptop cooler. Air and food temperatures were found at 41F and below. Equipment is able to function. Facility is in compliance.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink by the cookline being used as a dumpsink
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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02/27/2015 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: victory 3dr cooler- raw chicken over lettuce
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM removed raw chicken and placed it with raw chicken rack
- 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: cornelius 2dr preptop cooler- sliced tomatoes 45F, cooked falafel 48F, yogurt 45F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM removed all potentially hazardous food items to not serve to the public
- 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.
- 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: Cornelius 2dr preptop cooler 45F
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.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed knives located in the knive holder that are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. Food employee rewashed, rinsed, and sanitized knives
- 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 inspection
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink by the cookline being used as a dumpsink
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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02/23/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Cooltech 2DR flat top cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Sour cream at 47F,
2) Tomato paste at 46F,
3) Milk at 47F.
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. DISCARDED.
- 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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09/22/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. CFM agreed to fax or email EHS confirmation of passing the CFM exam no later than the end of May 2014. EHS provided the manager with and discussed the following handouts: CFM guidelines, cooling log, sign and methods in English and Spanish and Employee Health handouts in Spanish (future reference).
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:-----------kitchen hand sink observed without needed caulking between sink and wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution in the sanitize basin 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 sanitize basin with a concentration of 10 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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.-----------Observed chlorine test kit was not available during inspection and sanitize basin was not tested before utensils were sanitized.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) previously had a valid certificate of successful completion of a Certified Food Manager (CFM) exam but allowed the CFM card issued by ORS Interactive, Inc to expire.
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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04/23/2014 | Routine | |
- 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:OBSERVED RAW BEEF PLACED NEXT TO RAW CHICKEN IN THE 3 DR UPRIGHT REFRIGERATOR.
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). CORRECTED: CFM REMOVED THE ITEMS AND PLACED THEM CORRECTLY.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:OBSERVED NO DATE MARKING ON YOGURT MIX, SPINACH CURRY, POTATO CURRY AND HALF COOKED FISH CURRY IN THE 3 DR UPRIGHT REFRIGERATOR.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: CFM DATE MARKED THE ITEMS.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of food. OBSERVED CULTURED SOUR CREAM CONTAINERS BEING REUSED TO STORE BLACK PEPPER, MAYO.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. CORRECTED: DISCUSSED WITH CFM WHO WILL DISCARD THESE CONTAINERS.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the ladies restroom hot water faucet piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floor tiles have visible dirt and grime and are in need of more frequent cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/04/2013 | Routine | |
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to checking food temperatures.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: chicken kabob=133-F
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. (continued cooking)
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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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12/04/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Flame Kabob, 13037-C Lee Jackson Hwy, Fairfax, VA 22033 »