- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
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. CFM will label this empty container, invoice or make a clip board/paper record with item and last day served, when container is empty. Written information provided.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: BUTTER ON FRONT LEDGE OF GRILL AT 119F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATED TO 165F AND MOVED ON TO STOVE FURTHER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: DISCARDED ALL POTENTIALLY HAZARDOUS FOODS (PHF) AND WILL USE A/N OTHER REFRIGERATOR UNIT/S.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL POTENTIALLY HAZARDOUS FOODS (PHF) AND WILL USE A/N OTHER REFRIGERATOR UNIT/S.
- 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: REFRIGERATION UNIT #5 AND FLOOR IN REFRIGERATION UNIT # 7 NOT IN GOOD CONDITION.
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. Repair/adjust the refrigeration unit/s so it/they is/are able to maintain foods at or below 41°F. It is recommended to set the cooler units temperatures to be 32F to 36F when the units are not in use. With-in 10 DAYS, adjust the ambient temperature of the refrigerators to maintain correct temperatures and fax the repair record to our office at phone # 703-653-9448. (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX). Regular monitoring will help prevent problems. Oral & written information provided. + REPAIR OR REPLACE FLOOR IN REF. UNIT #7.
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03/14/2016 | Routine | |
As discussed, the following additional non-critical potential hazard/s were observed
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: TOMATO SAUCE 59F, BLUE CHEESE 59F, COLE SLAW 59F @ #1 / SALSA 44F & BRIE CHEESE 45 @ #2 / TOMATOES & CHEESE @ #3 / SALSA 47F, EGGS 49F , CUT MELON 46F @ #4
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF ITEMS THAT WERE PUT IN OVER 4 HOURS AGO AND WILL DISCARD ALL PHF AFTER TOTAL OF 4 HOURS FROM START OF PLACING THOSE ITEMS IN THIS/ESE UNIT/S, UNTIL EACH UNIT REPAIRED. THE CFM UNDERSTANDS THAT FOODS NEED TO BE < 41F BEFORE PLACING THEM IN THESE PREP-TOP UNITS. DISCARDED POTENTIALLY HAZARDOUS FOODS THAT WERE PUT IN TO COOL. REGULAR MONITORING WILL PREVENT UNNECESSARY PROBLEMS. ORAL & WRITTEN INFO. PROVIDED.
- 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 <10 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. Corrected.
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09/14/2015 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice-cream scoop being stored in standing water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Repair running water device or... read previous statements.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination during storage or use due to the condition as described: Ice scoops stored in ice making machines and ice was being scooped out with a large handless metal bucket with bare hands. AND, sliced lemons, limes, & other drink additives were being handled by bare hands.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.Drink additives & Ice are considered a food and must be treated, as a ready to eat food that is subject to possible contamination and thereby certain requirements must be followed. Do not store ice scoops in ice makers, unless they are in a specifically designed holder or outside where handle cannot be contaminated by hands. Using a handled pot for ice for large quantity removal (storing it as an ice scoop, away from possible contaminants) and grabbers for additives would possible stop cross contamination.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: BUTTER 58F, TOMATOES 50F & BEEF SLICES IN BAGS 53F @ #2.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL FOODS AFFECTED BY TEMPERATURES OVER THE REQUIRED LEVEL WERE DISCARDED AND OTHERS WERE MOVED TO OTHER UNITS.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following hot food storage unit was not properly located in the coldest part of the unit: Units other than the walk-in refrigerators.
Correction: In a mechanically hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the coolest part of the hot food storage unit. Store the thermometer near the opening of the units. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING and MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Physical Facilities Good Repair
Observation: Observed that the lights in kitchen not maintained in good repair. About half of the lights do not produce light.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/04/2015 | Routine | |
Ecolab ES 2000 Dish Washing Machine: Chlorine > 50 ppm.
Sanitizer for 3-Vat Sink and Wiping Towel Buckets: Chlorine > 50 ppm.
EHS discussed improved cooling and cold holding procedures with PIC, and provided cooling fact sheets in English and Spanish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2-Door Prep Cooler (Salads, outside dry storage): sliced tomato in top at 53F, cut cantaloupe at 54F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Items were moved to alternate cooling units
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Beef steaks and hamburgers.
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. EHS provided sample menu. Please send copy of corrected Consumer Advisory on menu to EHS by FAX to 703-653-9448, Attn: John Vander Voort, RE: Grevey's, or by EMAIL to john.vandervoort@fairaxcounty.gov.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Fluorescent light fixtures in the kitchen above the salad prep area outside the dry storage area, and near the dish washing machine, are not covered by a protective shielding. Drop ceiling light panels are missing.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required
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 in the men's and women's rest rooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PIC stated this condition was due to recent remodeling and painting, and will be corrected.
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11/20/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer final rinse dishmachine: 200 ppm. NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR CONTINENTAL 3 DR PREP COOLER CL TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee observed washing hands with gloves on.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Employee eating at warewashing area.
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. NOTE: Discussed with PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Tuna stored directly on top of frozen dessert in outside walk-in freezer.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: Discussed with PIC. Storage order corrected. Advised raw animal foods must be stored below ready to eat foods. Recommended shelving be placed in outdoor walk-in freezer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Raw salmon filet/raw shrimp/shell egg/sliced roast beef/cooked cubed chicken/sliced tomato/mashed potato in Continental 3 dr prep cooler: 56/56/57/51/51/53/43 degrees F. Fresh mozzerella/salsa in iced bath cookline: 58/46 degrees F.
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: All food determined to be out of temperature less than two hours. Food was either relcated to walk-in cooler or placed in ice bath. Discussed with PIC. Advised that food containers cooled by ice must be surrounded by, not sit on top of the ice.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: numerous foods in walk-in cooler had date marking with 10 day, rather than 7 day storage time.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. NOTE: PIC corrected dates, and will instruct employees about proper date marking.
- 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 3 dr prep cooler CL.
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. NOTE: Provide copy of service invoice for cooler to Health Department within 10 days.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Victory cooler over freezer CL. Also, latch for this cooler does not keep door closed securely.
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.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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06/25/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment
- 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: In Continental 3-coor prep cooler (kitchen, ambient cabinet temperature 43F, damaged door gasket): beef brisket portion at 44F, sliced tomato at 43F, raw shrimp at 43F. In bar cooler with dairy products, carton milk at 45F.
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. FOODS OUT OF TEMPERATURE WERE MOPVED TO ALTERNATE COOLING UNITS.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. EHS PROVIDED SAMPLE MENU WITH EXAMPLES OF COMPLETE CONSUMER ADVISORY STATEMENTS.
- Handwashing Signage at Handwashing Facilities Required
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. Signs were missing from public rest rooms (men's and women's) used by both customers and employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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12/20/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me and assisting in this process.
THE FOOD SERVICE ESTABLISHMENT IS NOT IN COMPLIANCE WITH HAVING AN EMPLOYEE HEALTH POLICY. THE PERSON-IN CHARGE IS TO PROVIDE TRAINING ON THE EMPLOYEE HEALTH POLICY WITHIN 14 CALENDAR DAYS (BY JUNE 3, 2013). DOCUMENTATION (MEETING ATTENDANCE SHEET/SIGNED AGREEMENT FORMS) IS TO BE SUBMITTED TO THE HEALTH DEPARTMENT WITHIN 14 DAYS BY FAX OR EMAIL THAT TRAINING HAS BEEN COMPLETED. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION. PLEASE fax DOCUMENTATION TO: 703-385-9568, ATTN: John Vander Voort, RE: Grevey's Restaurant.
DM: Ecolab ES 2000
HWH: Bradford White D80T-1993N
- 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: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. In Prep Top above 3DR Continental Prep Cooler: raw sliced beef at 43F, sliced tomato at 52F (discarded), hard boiled egg at 46F (discarded).
2. In Continental 3DR Prep Cooler: cooked sausage at 53F (discarded)
3. In Prep Top above 2DR Prep Cooler: sliced tomato at 49 (discarded), caesar salad dressing at 45F (discarded).
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. CORRECTIVE ACTION: Items discarded as noted
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Two Walk-In Coolers.
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.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Fluorescent light tubes above cooking and prep areas were not covered by protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the areas and equipment is not maintained in good repair.
1. Walkin Coolers and 2-door prep cooler have damaged doors and gaskets, and the prep coooler top has damaged handles and hinges.
2. Ceiling tiles and wall tiles are loose, missing, or cracked in some areas.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Grevey's Restaurant, 8130 Arlington Boulevard, Falls Church, VA 22042 »