- Critical: Fairfax City Code/Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.OBSERVED THAT MANAGER HAS PERMIT TO OPERATE IN THE OFFICE BUT HAS NOT POSTED IT IN A CONSPICOUS LOCATION.
Correction: The Health Department permit shall be posted in a location that is visible to the customers. MANAGER POSTED PERMIT NEAR THE FRONT DESK.
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02/09/2016 | Routine | |
- 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:OBSERVED A TRAY OF CUT FRUITS AT THE BUFFET WITH CUT HONEY DEW AT 54F, CUT CANTALOUPES AT 50F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCUSSED WITH MANAGER WHO DISCARDED THE FRUITS.MANAGER WOULD LIKE TO USE TIME AS A MEANS OF PUBLIC HEALTH CONTROL FOR FRUITS FROM NOW.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: OBSERVED PLASTIC MUGS AND PAPER PLATES THAT were observed stored unprotected INSIDE THE CABINETS AT THE FRONT SERVICE LINE.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.ASKED CFM TO PLACE PROTECTIVE PACKAGING ON THE SINGLE SERVICE ITEMS. MANAGER REMOVED THE ITEMS FROM THE AREA.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:OBSERVED A WHITE UPRIGHT REFRIGERATOR IN THE STOREROOM THAT IS NOT ANSI CERTIFIED FOR COMMERCIAL USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. DISCUSSED WITH CFM TO REMOVE THE EQUIPMENT AND NOT USE THE REFRIGERATOR TO STORE FOOD ITEMS FOR PUBLIC
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. PERSON IN CHARGE OF KITCHEN WAS NOT CERTIFIED FOOD MANAGER. CERTIFIED FOOD MANAGER ARRIVED APPROXIMATELY 15-20 MINUTES AFTER START OF 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. DISCUSSED WITH CFM AND MANAGER ON IMPORTANCE OF HAVING A CERTIFIED MANAGER AT ALL TIMES THE FOOD FACILITY IS IN OPERATION INCLUDING THE PREP TIMES
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02/10/2015 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
** Discussed with CFM about ensuring that the ice used to cool cream sheese and yogurts are replaced as it melts**
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Fairfax City Code/Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: OBSERVED A WHITE REFRIGERATOR IN THE STORE ROOM BEING USED TO STORE FOOD AND PRODUCE FOR THE FACILITY THAT IS NOT INTENDED FOR COMMERCIAL USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. ASKED MANAGER TO REPLACE WITH EQUIPMENT CERTIFIED FOR COMMERCIAL USE.
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08/12/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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 (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed Cut honey dew mix at 59F, Cut fruits at 60F on ice at Buffet and Yogurt at 45F in the True 1 Dr Upright ( next to handsink)
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.CORRECTED: CFM DISCARDED THE ITEMS.
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03/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hampton Inn/ Jai Hern Hotel, 435 Herndon Pkwy, Herndon, VA 20170 »