The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer wiping cloth bucket: 200 ppm
No violation noted during this evaluation. | 12/18/2015 | Risk Factor | |
The purpose of this visit was a follow-up inspection to determine the repair status of the walk-in and 3 dr prep coolers. Walk-in cooler had a satisfactory ambient temperature, but contained no TCS food at the time of the inspection. Prep cooler was not at a satisfactory ambient temperature, but food contained food that was at a satisfactory temperature (recently transferred from another cooler). Provide service invoice for prep cooler to Health Dept.within 10 days and prior to using cooler to store TCS foods. Include current ambient temperatures for both the prep top and prep bottom storage areas on the invoice.
No violation noted during this evaluation. | 06/19/2015 | Follow-up | |
The purpose of this visit is a routine inspection. NOTE: PLEASE REMEMBER TO PROVIDE A SERVICE INVOICE FOR THE 3 DR PREP COOLER AND WALK-IN COOLER TO THE HEALTH DEPT. WITHIN 24 HOURS.
- 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: Catfish/chicken in prep cooler: 61,64/53 degrees F.
Correction: Cooked yams/ chicken / mac and cheese/ margerine/ shell egg in WI cooler: 51/50/46/49/48 degrees F.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: WI cooler left, 3 dr prep 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. NOTE: PROVIDE SERVICE INVOICE FOR WI COOLER AND PREP COOLER TO HEALTH DEPT. WITHIN 24 HOURS.
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06/18/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/17/2014 | Risk Factor | |
The purpose of today's visit is to conduct routine inspection.
Dish machine: n/a
Note to Manager: Please fax the service report that the walk-in cooler has been repair within 10 days to the Fairfax County Health Department.
- 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: Baked beans 45F, gravy 47F, cabbage soup 45F
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.---All items was moved to a cooling unit that maintains 41F and below.
- 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: Walk-in cooler 45F
Observed water leak inside the walk-in 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: caulking at the 3-vat sink, exterior surface of the deep fryers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed small hole in the men's rest-rooms at the wall/floor junction and one on the ceiling in the women's restroom maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed grease build up underneath the deep fryers.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/18/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to Manager: EHS observed accumulation of grease on the floor underneath the deeps fryers and the men's rest-room need repair at the wall located near the floor junction.
- 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: chicken 120F
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. --Reheated to 172F
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12/18/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Dayton 3E126-GK063-5, GE-GG306TA
Dish machine: n/a
Note to manager: Please fax the service report that the walk-in cooler is able to maintain 41 degree and below to the Fairfax County Health Department. Fax# 703-385-9568
- 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: cooked chicken 46F, cooked pork 47F, cooked macaroni and cheese 45F
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.---Items above was moved to a unit that maintain 41 degree and below.
- 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: Walk-in cooler 46F. The spray head on at the 3-vat sink is leaking and needs replacement. The men's toilet at the base is leaking.
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.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Opening to the exterior of the building are present at the bottom back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under the deep fryers is 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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06/06/2013 | Routine | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
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.
- 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: cooked string beans 52F in walkin cooler. Employee discarded item due to being in walkin overnight
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.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: beverage air 2dr cooler and Delfield 3 dr prep cooler
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Outer Openings, Protected / Screen Requirements
Observation: door to the dumpster is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls is 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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12/14/2012 | Routine | |
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