The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please fax/email a copy of the service invoice for the Two Door Prep Cooler by February 26, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: three door prep cooler -- raw chicken over vegetables, raw beef over bacon
Correction: walk-in cooler -- raw beef next to cooked chicken
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: two door prep cooler -- sliced turkey (56'F), sliced tomatoes (56'F)
Correction: walk-in cooler -- pasta (46'F), beef stock (45'F)
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces -- tongs were only sanitized after contamination.
Correction: DISCUSSED WITH MANAGER. MANAGER NOTED THAT UTENSILS WILL BE TAKEN TO BE RINSED WASHED AND SANITIZED. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
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02/22/2016 | Risk Factor | |
- 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:--OBSERVED CORN SALSA AT 56F, HARD BOILED EGGS AT 55F, COOKED ORZO 47, COOKED CHICKEN 56F INSIDE THE TRUE 3 DOOR PREP COOLER.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.--ALL POTENTIALLY HAZARDOUS FOODS (PHF'S) WERE REMOVED FROM THE COOLER DURING TIME OF INSPECTION. DO NOT PLACE PHF'S IN THE UNIT UNTIL IT CAN HOLD AT 41F OR BELOW.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.--OWNER CONTACTED DISH MACHINE REPAIR DURING TIME OF INSPECTION.
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04/29/2015 | Risk Factor | |
NOTES:
* The purpose of today's inspection was to conduct a routine inspection.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Please send verification or documentation of the service order on Continental 2DR Prep Cooler & Cook-line Hand-sink Plumbing to Fair Fax County Health Department at (703)385-9568 or Brian.Flaherty@fairfaxcounty.gov
* A follow-up inspection may take place on or around 4-3-14.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: The certified food manager could not provide an current and adequate employee health policy at the time of inspection.
Correction: The certified food manager reviewed the employee health policy with all current staff at the time of inspection. Ensure employee health policy is current and available during hours of operation in the establishment.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use in quatnary ammonium sanitizer solution.
Correction: In-use utensils were relocated at the time of inspection by the certified food manager. Ensure in-utensils are not being stored submerged in quatnary ammonium sanitizer to prevent the potenital of cross-contamination.
- 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: Mashed Potatoes (110), Pulled Pork(108) on hot holding table
Correction: Mashed Potatoes & Pulled Pork were rapidly reheated to exceeds of 165 degrees at the time of inspection by certified food manger. Ensure all adequately reheated foods for hot-holding are maintained at 135 degrees or greater.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Potential hazardous foods cold-holding in the Cont. 2DR Prep Cooler at the following temperatures: Pico (58), Raw Chicken (49), Sour Cream (48), & Raw Beef (48).
Correction: All potential hazardous foods located in the Cont. 2DR Prep Cooler were placed on ice baths and relocated to the Walk-in Cooler by the certified food manager. Ensure all cold-holding products maintain an internal food temperature of 41 degrees or less.
- Sanitizer Test Kit Required
Observation: The certified food manager could not provide adequate quatnary ammonium test strips at the time of inspection while quatnary ammonium sanitizer was in-use.
Correction: Certified food manager will use bleach sanitizer until quatnary ammonium test strips are obtained. Ensure sanitizer concentrations are being monitored to prevent the potential of cross-contamination.
- 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: Cont. 2DR 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. Maintenance provider contacted at the time of inspection by certified food manager.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Plastic food containers & metal pans being wet-stacked prior to adequately air-drying.
Correction: All dishware was seperated at the time of inspection to allow for proper air-drying. Ensure all dish-ware is adequately air-dried to prevent the potential of bacterial growth from wet-stacking.
- Water / Pressure / Quantity and Availability
Observation: Cold water under insufficient or inadequate pressure was found to serve the following equipment: Cook-line Hand-sink
Correction: Ensure the cook-line hand-sink has available COLD water. With no available cold water the water temperature is in exceeds of 130 degrees, and this will prevent empoloyees from washing hands as needed.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: The outer-openings of the back kitchen door are not completely enclosed to prevent the entry of pests.
Correction: Ensure all outer-openings of the establishment are completely enclosed to prevent the potential of pest related concerns.
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03/20/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. No critical violations observed.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-------observed in-use scoops and tongs being stored in a bucket of sanitizer solution.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:-----the bin holding the ice scoop.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used to hold a large lighter.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the caulking in the dishwashing area and the walls behind and below the dishmachine 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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11/19/2013 | Routine | |
The purpose of today's visit was to conduct a standardization training exercise.
No violation noted during this evaluation. | 01/24/2013 | Training | |
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