- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
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 3 compartment sink with a concentration of 0.0 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. MGR. HAS CONTACTED CONTRACTOR FOR CORRECTION.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. MGR. HAS CONTACTED CONTRACTOR FOR CORRECTION.
- Falls Church City Code/CFM 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 or email.
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09/24/2015 | Risk Factor | |
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. SNEEZE GUARD IN CUSTOMER SELF SERVICE OF UNIT #5 IS NOT IN FRONT WHERE USEFULL.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- 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: cream 44F @ #6.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Time as a Public Health Control/ Up to 6 Hours for Cold PHF(TCS) 70°F or less / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: DICED TOMATOES 44F IN UNIT #4 .
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control: 1) the food shall have an initial temperature of 41°For less when removed from temperature control and the food may not exceed 70°F within a maximum time period of 6 hours, 2) the food shall be monitored to ensure the warmest portion of the food does not exceed 70°Fduring the 6 hour period, 3) the food shall be marked or otherwise identified to indicate the time when the food is removed from 41°F or less or, 4) the food shall be marked or otherwise identified to indicate the time that is 6 hours past the point in time when the food is removed from cold holding temperature control, 5) the food shall be discarded if the temperature exceeds 70°F, or 6) the food shall be cooked and served, served if ready to eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F or less, and 7) unmarked food containers or containers of food that exceed the 6 hour limit shall be discarded. Discarded tomatoes.
- 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: Cooked to serve hamburger, eggs and steak. Eggs on menu have asterisk. Disclaimer on menu is unclear since it includes allergy warning.
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. ORAL & WRITTEN INFO. PROVIDED. NOTE
- 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 wet wash cloths with a concentration of 0.0 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. CORRECTED BY MGR. ORAL & WRIITEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL & DELEGATION OF DUTIES RECOMMENDED.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. 2 HAND SINKS HAD NO PAPER TOWELS.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CORRECTED BY MGR. ORAL & WRIITEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL & DELEGATION OF DUTIES RECOMMENDED.
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05/15/2015 | Routine | |
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.
EHS provided additional training and written instructions on:
-Time as Public Health control
-Employee Health Policy
-Consumer advisory
**Please complete Employee Health Policy training and Agreement forms for staff.
**Please obtain parasite destruction letters from your suppliers confirming salmon is farm-raised and pellet fed. EHS observed current stock of salmon is farm-raised.
**Please fax and provide a copy of dish machine maintenance invoice by September 23, 2014. In the mean time, all dishes must be manually sanitized.
**Please correct consumer advisory on the menu by October 9, 2014. Separate out consumer advisory on raw or partially cooked animal foods from allergen warning. Please place asterisks for food items that are cooked to serve. Please add Disclaimer statement before advisory stating asterisked items are cooked to serve.
**Please be sure to label all chemical containers.
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: 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: diced ham (47F) on ice by grill/omelet station. cream cheese (68F) on counter. Cut water melon (45F), honey dew (46F) in ice at continental breakfast.
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. Time as Public Health Control was implemented for grill station and Continental breakfast. Cream cheese was discarded and new cream cheese was placed in ice at continental breakfast self-serve bar.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: cooked to serve hamburger, salmon and steak. Disclaimer on menu is unclear since it includes allergy warning and all items on the menu has disclaimer asterisks.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. EHS confirmed 3-vat quaternary ammonium sanitizer is at sanitizing concentration.
- 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: three hand sinks. Signs are on order.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Temporary signs posted.
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09/09/2014 | Risk Factor | |
This is a follow up inspection on the July 24, 2014, inspection report items that needed to be corrected. Lighting at the sandwich station and the at the hand washing sink have been upgraded. Also, the sneeze guards have been installed at the front area self-serve station. Final approval on the said items is hereby granted.
No violation noted during this evaluation. | 08/08/2014 | Other | |
PREOPERATIONAL FINAL INSPECTION
1. Food protectors/sneeze guards are being installed at the self-serve cold and hot food stations. The sneeze guards at the two self-serve food stations shall be in place, inspected and approved by the Health Department before the stations are open for customer use.
2. Lighting illumination at the sandwich station is only 15 foot candles. Code requires at least 50 foot candles.
3. Lighting illumination at the kitchen hand washing sink is only 7 foot candles. Code requires at least 200 foot candles.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 07/24/2014 | Pre-Opening | |
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