The purpose of this visit was to conduct a routine inspection. Employee Health Policy in place. Sanitizer assembled during inspection and measured within acceptable strength. Thank you. If you have any questions, please call the Fairfax County Health department.
No violation noted during this evaluation. | 01/19/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of containers that clean equipment is stored in located in the dry storage area and piping under three vat sink.
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.
- Physical Facilities Good Repair
Observation: Observed that the handle is missing on 1dr upright freezer and is not maintained in good repair.
Correction: Repair or replace the handle on the freezer to allow for original operation of unit.
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01/26/2015 | Routine | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--DID NOT OBSERVE A TEMERATURE MEASURING DEVICE INSIDE THE SUPERIOR 1 DOOR PREP COOLER.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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07/09/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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09/30/2013 | Risk Factor | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided employee health information. EHS recommends that additional food thermometers are kept onsite and a detailed cleaning schedule is provided.
EHS recommends that all cabinets, drawers and refrigeration units are labeled with fire department/cook/bingo so that possession of items are easily identified.
Water heater: AO Smith DVE-120-916 36kw
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) in the storage area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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: inside of drawers, inside of cabinets, inside of containers that store clean utensils, back of entry door and inside of microwave
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Floor / Wall / Ceiling / Cleanability
Observation: Floors and walls throughout the facility is observed with food debris, dirt and dust.
Correction: Clean all floors, walls and ceilings throughout the facility to prevent contamination to food and non food contact surfaces.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair
Observation: Observed that the cabinet door located in front of the stove is hanging off of the hinges and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/18/2013 | Routine | |
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