- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Observed several violations regarding hand washing, bare hand contact and cold holding violations due to lack of training/knowledge.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Discussed with the emplooyee and the managers about training the employees again.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his hands on multiple occasions.
1) After touching the sanitizer wet wiping cloth before touching burger and bun.
2) After touching face.
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. Discussed handwashing with manager and employee. Training all employees recommended.
- Jewelry Prohibition
Observation: Employees observed wearing watch and wrist bands on their arms and hands 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: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: burger buns
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: Discarded buns.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed portioned cooked chicken in deep plastic container piled up in walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced pepperjack 49F, and other sliced cheese 50F--3DR prep top. corn salsa 49F, corn 47F, sour cream 51F, shredded cheese 51F--2DR/2 drawer prep top
Correction: tater tot mix 45F--2DR/2 drawer refg.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Observed the caulking for 3-vat sink and the dish machine board is damaged.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Note: Re-caulk the 3-vat sink and dish machine table.
- 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: Continental 2DR/2drawer refg 48F
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: Continental 3DR prep refrigerator, 2Dr/2 drawer prep refrigerator. Continental 1DR upright freezer.
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. Note: Replace the gaskets within 90 days.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the grill line and fry station 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.
|
05/13/2015 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. ORAL & WRITTEN INFORMATION PROVIDED.
- Fairfax City Code/Certified Food Manager/Certification Process (repeated violation)
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: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at 703-653-9448. PLEASE INDICATE FACILITY NAME and INSPECTOR NAME. Failure to provide a copy of the photo identification card will result in further enforcement action.
|
12/12/2014 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: LEMONS
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the KITCHEN 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.
- 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. PLEASE PUT INSPECTOR AND FACILITY NAME ON FAX.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.SINKS INCLUDING EMPLOYEE REST ROOM HAD NO PAPER TOWELS.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
05/27/2014 | Routine | |
- 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: Lettuce. Observed food employee plating dish and using his bare hands to place lettuce on dish.
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. LETTUCE WAS DISCARDED. THE EMPLOYEE WAS DIRECTED TO WASH HIS HANDS AND PUT GLOVES ON BEFORE PLATING FOOD.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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.
- 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. THERE WERE NO HAND WASHING SIGNS OBSERVED AT THE HAND SINK IN THE KITCHEN.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. THE MANAGER PLACED HAND WASHING SIGNS AT THE HAND SINK.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED CHEMICALS STORED BY CLEAN PLATES.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. CHEMICAL WAS REMOVED AND STORED IN CABINET UNDERNEATH EQUIPMENT.
|
12/19/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment inspection.
Discontinue use of the Continental 3 door sandwich prep cooler until a service repair report is provided to the health department to ensure the equipment is cold holding 41F and below.
Monitor refrigeration unit temperatures.
Fax service repair report to 703-385-9568.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Continental Sandwich prep 3 dr reach in refrigeration unit:
1. Diced tomato 48F
2. sliced tomato 54F
3. pico de gallo with corn 49F
Continental 4 drawer
1. Diced cooked chicken 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. MANAGER PLACED DICED TOMATOES, SLICED TOMATOES, AND PICO DE GALLO WITH CORN IN ANOTHER REFRIGERATION UNIT THAT IS COLD HOLDING FOOD AT 41F AND BELOW.
|
06/17/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Greene Turtle, 3950 University Drive Suite 209, Fairfax, VA 22030 »