The purpose of this visit is to conduct a risk factor assessment. During the beginning of today's visit, a certified Food Manager was not present in the establishment. The presence of a Certified Food Manager is required during all operating hours in permitted restaurants in Fairfax County. But also, the presence of a Certified Food Manager is necesssary for Active Managerial Control AMC) (of employees. AMC promotes a culture of food safety in your establishment with employees and ultimately for your customers.
IMPORTANT:
1. Within 10 days obtain your photo identification Northern Virginia CFM Card and email a copy to me at the email provided to you on my business card.
EHS provided the following handouts and training to employees during inspection (and discussed this informatiion with the manager once the manager arrived):
1. Handwashing
2. Certified Food Manager (CFM) Photo Identification and approved exams) information
3. Prevent Cross Contamination-Eng/Sp
4. Active Managerial Control
5. EHS also provided suggestions on other topics such as danger zone temperatures, cooling, and organization/equipment (to prevent harborage).
Thank you. It was a pleasure to serve you today. If you have any questions, pleae call the health department at 703-246-2444. Time for this inspection was for the inspection only.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Two foodworkers observed not lathering with soap and using approximately 5 seconds to wash hands and turn off faucet with bare hands.
Correction: EHS provided training on proper handwashing to foodworkers and handouts to manager. .Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Employee alerted by EHS and the employee washed hands at the handsink. ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: Oberved raw chicken skewers over tzaki sauce and raw beef over carrot slaw in the walk in refrigerator. Observed raw beef skewers over Tzaki sauce in the prep cooler.
Correction: Foodworkers were directed by EHS to rearrange foods to prevent cross contamination. Handout provided in english/spanish to prevent cross contamination. 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.
- 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: cut tomatoes on several plated salads stored on a shelf above the prep line were holding between 62f-67f.
Correction: Manager relocated the salads to the walk in cooler and properly stored them to prevent cross contamination and to cool down. Tomatoes are considered to be a potentially hazardous food. In addition, EHS shared information about green leafy vegetables and the upcoming 2013 food code to prepare this manager for any upcoming changes in the law. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: CFM arrived approximately 1 hour after the beginning of the inspection. 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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: EHS provided information on location for ORS interactive, inc. to manager. 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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02/08/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed calibrating thermometers, proper cooking temperatures, employee health and cooling procedures.
- 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: gaskets on prep cooler on front line and inside of 2dr upright freezer
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.
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07/29/2015 | Routine | |
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