German Gourmet, 5838 Columbia Pike, Falls Church, VA 22041 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: German Gourmet
Address: 5838 Columbia Pike, Falls Church, VA 22041
Type: Fast Food Restaurant
Phone: 703 379-8080
Total inspections: 8
Last inspection: 12/02/2015
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration 3 vat sink/ wiping cloth bucket: 100/200 ppm.
No violation noted during this evaluation.		12/02/2015Risk Factor
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink/wiping cloth bucket: 200/75 ppm.
  • Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
    Observation: A food employee was observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. Discussed with PIC.
  • Critical: No Bare Hand Contact with RTE Foods (corrected on site)
    Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: plums
    Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed wiht PIC. Employee donned gloves.
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: plastic food containers.
    Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Discussed with employee and PIC. Sanitizer sink of required strength was set up and plastic containers were sanitized.
  • 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. NOTE: CFM with required credentials arrived during the ispection.,
06/15/2015Routine
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation.		12/05/2014Risk Factor
The purpose of today's visit is to conduct a routine inspection.
dish machine: n/a
Note to manager:
-EHS recommends to adjust the True 2dr prep cooler in the range of 38-39F.
  • Plumbing / Maintained in Good Repair
    Observation: The hand washing faucet next to the cook-line is leaking.
    Correction: Repair the leak.
  • Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
    Observation: Two cans of 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 contaminatio---Removed from the facility.
04/23/2014Routine
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager with updated employee health policy.
No violation noted during this evaluation.		11/26/2013Risk Factor
The purpose of today's visit is to conduct a routine inspection.
Water heater: Lochinvar CNR-076-075
Dish machine: n/a
  • Wiping Cloths/Use Limitation/Wet Towel Storage
    Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
    Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
05/03/2013Routine
Today's visit is a follow-up to the routine inspection conducted on December 28, 2012. The facility faxed the equipment monitoring log for the True 2DR prep cooler within ten calendar days of the routine inspection. Per the manager, third party service was received to repair/adjust the True 2DR prep cooler so that the unit was able to maintain 41F and below the same day as the routine inspection. However a fax of the service report had not been sent to the Health Department. EHS observed the True 2DR prep cooler to be holding at 41F. EHS recommended to manager to continue to strive to adjust unit so that it is able to maintain well below 41F, especially in the morning. Facility is now in compliance with
4-501.11(A) - Equipment / Good Repair / Operation.
No violation noted during this evaluation.		02/22/2013Follow-up
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Lochinvar CNR 076-075 which uses 76,000 BTU
*Dish Machine: N/A
EHS provided manager with updated Employee Health policy in English and Spanish and food for thought newsletter titled “How Cold Is it” and an equipment monitoring log.
Please fax a service report showing the repair of the True 2DR prep cooler within 10 calendar days. Once the unit is fixed please use the equipment monitoring log for a week to monitor the cooler and fax to EHS.
Facility is also inspected by VDACS for grocery store and deli meats/menu items sold by weight.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) in the True 2DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
    1) Sliced tomatoes at 44F,
    2) Sliced salami at 45F,
    3) Potato salad at 47F,
    4) Sliced ham 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. MOVED TO WALKIN FREEZER TO RAPIDLY CHILL TO 41F AND BELOW.
  • Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
    Observation: Observed an ambient temperature above 45°F in the True 2DR prep cooler refrigeration unit holding raw shells eggs
    Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. MOVED TO UNIT THAT MAINTAINS 41F AND BELOW.
  • 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: ----True 2DR prep cooler observed at 46F.
    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.
12/28/2012Routine

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