REMINDER:
1) Please provide a splash guard for handwashing sink near dish washing area. The clean utensils stored on rack adjacent to the handsink can be contaminated due to splashes.
2) Monitor temperatures for sliced tomatoes and pico-de-gayo at the salad bar. (It should be at 41F or below). Do not double pan containers at the cold well.
3) Re-train all the employees for handwashing and sanitizing practices.
4) Check the concentration for sanitizer solution using correct test strips. Check the dish machine at least once a day to make sure it is sanitizing.
5) Monitor and record receiving temperatures for potentially hazardous foods.
6) Please make sure you train new employees for the Employee Health Policy.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands and change gloves before touching sliced cheese and bread preparation, after putting raw burgers on the grill. Also, an employee failed to was hands before touching clean dishes after loading the dirty dishes at the dish machine.
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. Note: Contaminated bread was discarded.
- 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: sliced tomatoes at salad bar 46F and 46F. Sliced pepperjack and swiss cheese 44F and 44F.
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. Note: Put all items in walk-in refrigerator.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 both wet wiping buckets with a concentration of less than 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Note: Replaced the dispenser with new container of sanitizer.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plates 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the grout near the salad preparation refrigerator and near mop sink is damaged.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Re-grout the floor tiles.
|
01/28/2016 | Routine | |
- 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: blue cheese on ice cookline 69F. diced tomatoes 45F, sliced tomatoes 48f, black beans 46F, sour cream 45F--1DR salad prep top. Sliced pepperjack cheese 50f, sliced american cheese 49F--1DR flat top refg cookline.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: All sliced cheese moved from the 1DR flat top refg moved to different refg. all other items discarded.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. SLiced tomatoes, pico de gayo-- salad bar and blue cheese at cookline.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. Note: Discarded blue cheese, labeled the tomatoes and pico de gayo at the salad bar.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Hamilton Smoothie frother
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Fairfax City Code/Certified Food Manager/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 enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
|
07/15/2015 | Risk Factor | |
Note: The facility uses time 4 minutes for fries. 4 hours for cooked mushroom and onion for quality. REMINDER to use the timer at cookline.
Please fax a copy of updated printed menus with correct consumer advisory within 10 days. Sample provided. Menu board corrected during inspection.
The facility will use time as a public health control (TPHC) 4 hours for sliced tomatoes and blue cheese on cookline and sliced tomatoes and pico de gayo at salad bar.
RECOMMENDATIONS:
1) Monitor temperature of foods and record the temperatures. (Note: The facility currently monitors the ambient temperatures of each unit).
2) Monitor and record receiving temperatures, hot holding, cold holding and cooking temperatures.
3) Monitor label, timers for time as a public health control.
- Jewelry Prohibition (corrected on site)
Observation: Employees (cook) observed wearing jewelry watch while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- 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: sliced tomatoes 74F, buttermilk batter 56F--on ice cookline. Boiled eggs 44F--2DR salad prep top. Sliced tomatoes 46F, pico de gayo 44F.
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. Note: put all items inside the refrigerator. Items on ice bath should be totally immersed in ice and not just bottom part of the container.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
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: burgers (beef) on to-go menus and printed menus. The menu board has asterisk missing next to it.
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. Note: Observed a sign that serves as reminder for undercooked foods however, those items are not marked on the menu board. The sign was corrected during inspection. Please update the printed menus with correct consumer advisory and email a copy to the EHS within 10 days.
- 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: All prep refrigerators.,
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged): 1DR flat top refrigerator for poultry. Walk-in freezer leaking air.
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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: The handwashing sink at handsink near meat walk-in has no cold water. It is difficult to wash hands with hot water.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Provide cold water so employees can wash hands. Hot water is at 124F.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink near prep sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles in kitchen has no grout in several areas and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Re-grout the floor tiles. Hood filters have gap in some filters. Please make sure that filters replaced are in good condition.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
|
03/17/2015 | Routine | |
- Fairfax City Code/Certified Food Manager/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 enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 653-9448.
|
10/21/2014 | Risk Factor | |
- 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: Tomatoes 52F, Salsa 45F @ Customer service counter top.
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. Shifted to a Time as a Public Health Hazard System for this unit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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. USING 3 COMPARTMENT SINK AS SANITIZER STEP.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 COMPARTMENT SINK & DISHWASHER piping are leaking.
Correction: A plumbing system shall be maintained in good repair. INCREASING THE FREQUENCY OF GREASE TRAP SERVICING NEEDS TO BE CONSIDERED.
|
04/30/2014 | Routine | |
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 first 2 wash cloth buclets with a concentration of 50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Check more or change more often.
|
11/25/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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 155°F
Observation: The following comminuted or ground meat, fish, or game animal was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: CFM ARRANGED A TEMPERTURE TEST OF A MEDIUM COOKED (TO ORDER) HAMBURGER. COOK SAID IT WAS MEDIUM AND READY FOR SERVICE. TEMPERATURE WAS 135F TO 140F AT THAT POINT. CFM SAID THE COOK MISUNDERSTOOD, BUT WAS CLEARLY INSTRUCTED BY THE CFM AND MYSELF, AS TO BEING READY. THE CFM SAID MEDIUM RARE HAMBURGERS ARE COOKED TO 155F, but clearly a medium (normally more cooked) cooked burger was under cooked.
Correction: Raw animal foods such as ratites, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to a minimum internal temperature of 155°F for at least 15 seconds. CHECK TEMPERATURES OF THE COOLEST PART OF BURGERS.
- 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 item(s) that may be served raw and/or undercooked: GROUND MEAT BURGERS.
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.
|
07/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fuddruckers, 3575 Chain Bridge Rd, Fairfax, VA 22030 »