Please ensure that food processes are actively overseen by a Certified Food Manager (CFM) at all times. A CFM was present in the facility, but was not actively monitoring food processes during most of the inspection. EHS provided handout providing information on becoming a CFM, and obtaining Northern Virginia Food Manager License.
Fewer than a dozen fruit flies were observed throughout kitchen and in dining area. Continue to work with pest control company to identify and abate sources of fruit flies.
Send evidence of repair to dishmachine to EHS no later than 9 February 2016. Verify performance of the dishmachine each day before using it to sanitize dishware. Manually sanitize dishware as discussed until the machine is functioning satisfactorily. Obtain a suitable sanitizing chemical for food contact surfaces immediately. EHS will follow up today to verify proper sanitization of food contact surfaces.
Kitchen and service areas were observed impressively clean and well organized.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Person in charge is not ensuring that employees are properly sanitizing dishware through monitoring of water temperature and exposure time. No suitable sanitzing chemical was present in the facility.
Correction: The person in charge shall ensure that employees are properly sanitizing food contact surfaces through training and monitoring sanitizing procedures.
- Critical: Discard or Recondition Unsafe or Adulterated Food (corrected on site)
Observation: The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: More than five, 1-gallon jugs of milk were observed stored in a refrigerator beyond the date indicated by the manufacturer. Visibly curdled milk that expired 18 January was served, and milk that expired 6 January was observed in storage.
Correction: Discard potentially unsafe foods immediately. Verify foods are received at safe temperatures and reasonably within manufacturers suggested dates. Expired milk was discarded.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 130 F.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than 150°F for a stationary rack, dual temperature machine.
- Mechanical Warewash Machine, Conveyer Speed or Cycle Time, Accurate
Observation: When timed, the (wash, rinse, final rinse) cycle of the mechanical warewashing machine did not meet the manufacturer's guidelines. Wash and rinse cycles were timed to last longer than 240 seconds. Data plate indicates wash and rinse cycles should take 90 and 25 seconds, respectively.
Correction: A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: trays and utensils observed washed in the dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS provided training in manual chemical sanitization. No suitable sanitizing chemiclas were observed in the facility. Manager indicated sanitizing chemicals would be delivered later this day. Ensure all food contact surfaces are manually sanitized until the dishmachine is functioning properly.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Have the machine professionally serviced and send evidence to service to the EHS no later than 9 February 2016. Until the machine is properly sanitized, it may be used to wash and rinse food contact surfaces before manual chemical sanitization.
- 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. A copy of the photo identification card can be faxed to my attention at (703) 385-9568, or emailed to the address provided.
- Plumbing / Maintained in Good Repair
Observation: Observed cold water handle at three vat sink is stripped out, and unable to easily control flow of cold water.
Correction: Maintain plumbing in good repair.
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02/02/2016 | Routine | |
This follow up inspection was performed to verify that the facility obtained and was properly using sanitizing solution to sanitize food contact surfaces. EHS observed that CFM had obtained both quaternary ammonium (QA) tablets and chlorine for sanitizing. EHS observed proper sanitization of food contact surfaces in the three compartment sink using chlorine at an acceptable concentration. Concentration test kits for both QA and chlorine were present in the facility, and EHS observed them used properly. Continue to manually sanitize food contact surfaces as observed today until the dishmachine is repaired and functioning properly. Send evidence of these repairs to the EHS no later than 9 February 2016.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 130 F.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than 150°F for a stationary rack, dual temperature machine.
- Mechanical Warewash Machine, Conveyer Speed or Cycle Time, Accurate
Observation: When timed, the (wash, rinse, final rinse) cycle of the mechanical warewashing machine did not meet the manufacturer's guidelines. Wash and rinse cycles were timed to last longer than 240 seconds. Data plate indicates wash and rinse cycles should take 90 and 25 seconds, respectively.
Correction: A warewashing machine's conveyor speed or automatic cycle times shall be maintained accurately timed in accordance with manufacturer's specifications.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Have the machine professionally serviced and send evidence to service to the EHS no later than 9 February 2016. Until the machine is properly sanitized, it may be used to wash and rinse food contact surfaces before manual chemical sanitization.
- 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. A copy of the photo identification card can be faxed to my attention at (703) 385-9568, or emailed to the address provided.
- Plumbing / Maintained in Good Repair
Observation: Observed cold water handle at three vat sink is stripped out, and unable to easily control flow of cold water.
Correction: Maintain plumbing in good repair.
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02/02/2016 | Follow-up | |
Hotel employees are trained upon employment in illness and exposure reporting. EHS reviewed components of employee health reporting agreements and actions managers should take when an employee becomes ill, or is exposed to foodborne illness. A red employee health policy folder was provided to the hotel manager.
Active managerial controls are effective in this facility to ensure that foods are properly date marked and safely stored in this facility.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 three vat sink to be below detection threshold of testing kit.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. EHS OBSERVED THE SANITIZER DISPENSER HAD DISCONNECTED FROM SANITIZER STOCK SOLUTION. DISPENSER WAS PROPERLY CONNECTED, AND A PROPER SANITZING SOLUTION WAS PREPARED. EHS REVIEWED MAKING, TESTING, AND USING SANITIZER SOLUTION WITH THE FOOD HANDLERS AND MANAGER. PLEASE VERIFY THE CONCENTRATION OF SANITIZER EACH TIME A NEW SOLUTION IS PREPARED.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. PLEASE POST PERMIT IN AN AREA WHERE IT CAN BE VIEWED BY THE PUBLIC.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed coffee waste in the kitchen handsink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. EHS REVIEWED USE OF HANDSINKS WITH CFM.
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03/18/2015 | Routine | |
- 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: yogurt (49F), cream cheese (65F), shredded cheese (60F) at Continental breakfast.
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. All discarded.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 3-vat with a concentration of 50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Manually added 3 scoops of quat and observed 200ppm.
- Critical: Certified Food Manager/Presence Required
Observation: There is no full Certified Food Manager present at the beginning of the 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. Please obtain full certification.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen being used to thaw cooked eggs.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Relocated.
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10/14/2014 | Routine | |
This visit was due to facility not having valid Health Department establishment permits to operate. After the change of ownership, the facility has paid the permit fees but has failed to submit the valid business license. This resulted in Health Department not being able to process new permit applications and facility is currently operating without valid permits.
Please submit business license by end of Health Department business hour on September 30, 2014. This will renew three Health Department permits for this facility: 1) Food establishment
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: A change of ownership has taken place at the food establishment. The current operator does not have a valid permit to operate. Fees were submitted but valid business license was not submitted to process the new permit.
Correction: Within 48 hours, the following must be done to ensure continued operation of the establishment: 1) submit an Application for Permit to Operate a Food Service Establishment and a copy of a current business license to the Health Department
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09/26/2014 | Other | |
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