The purpose of today's visit was to conduct a follow-up to check the cold holding capability of the True 2DR Display Cooler. All items have been corrected. No violations.
No violation noted during this evaluation. | 10/02/2015 | Follow-up | |
The purpose of this visit was a follow-up to check the cold holding capability of the Master Bilt 2DR Upright and True 2DR Display cooler.
Presently, the Master Bilt is holding PHF/TCS at 41F or below. However, the True Display cooler is not holding PHF/TCS at 41F or below.
A follow-up will be conducted on or about October 2, 2015.
- 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: chicken salad 53F, tuna salad 47F, salami 44F, mozzarella 43F in True Display cooler.
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. ITEMS WERE MOVED TO MASTER BILT UNIT.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:True 2DR Display Cooler 47F
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. DO NOT USE THE UNIT TO STORE PHF/TCS FOOD UNTIL IT IS CAPABLE OF HOLDING PHF/TCS FOOD AT 41F OR BELOW.
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09/30/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
Please have the Master-Bilt 2DR Upright & True 2DR Display Coolers serviced. A follow up inspection will be conducted on or about September 29, 2015 to check that the refrigeration units are able to hold all food at 41F and below.
- 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: steak 122F on stove
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. Steak was reheated.
- 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: pasta salad 44F & chicken 44F in Master-Bilt 2DR Upright, chicken salad 47F & pasta sald 46F in True 2DR Display Cooler
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. Items were moved to the bottom of the True Display Cooler which was holding at 34F.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Master-Bilt 2DR Upright 44F & True 2DR Display Cooler 50F on top
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. Have units serviced.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. Observed one nymph and unused plant pots filled with dirt. The floor surrounding the hot water heater and under all equipment needs cleaning.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor wall juncture and the floor under all equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/28/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Provide a service report of the repaired refrigeration unit as soon as possible. Send via fax or email.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. MANAGER REMOVED CUP FROM THE PREP STATION AND PLACED IT UNDERNEATH THE REGISTER.
- 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:
GLASS DISPLAY: Roast Beef 47F, Pasta Salad 47F,
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD WAS DISCARDED.
- 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: Glass Display 49F
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. MANAGER WILL DISCONTINUE USE OF THE REFRIGERATION UNIT UNTIL IT IS REPAIRED. PROVIDE SERVICE REPORT UPON REPAIR.
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04/23/2015 | Routine | |
Today's visit is a follow-up to verify that a complete consumer advisory disclosure statement and disclosure asterisk was added to the carry-out menu. EHS observed that 3-603.11(B) Consumer Advisory, Disclosure Provided was in compliance today.
No violation noted during this evaluation. | 11/07/2014 | Other | |
The purpose of today's visit was to conduct the first risk factor assessment inspection after a change of ownership. Please add the consumer advisory disclosure statement and asterisk symbol to the carry-out menu for all egg menu items no later than Monday, November 3, 2014. A follow-up inspection will be conducted the week of November 3, 2014. EHS provided the new owner with and discussed the following handouts in English and Spanish: cooling log, sign and methods.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours:-------------cooked chicken was observed at 72-73F after cooling for 3-3.5 hours in Master Bilt 2DR upright cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the carry out menu without proper disclosure:
1) All four egg menu items under Breakfast Panini,
2) Breakfast Entree served with 2 eggs,
3) Omelettes.
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.
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10/24/2014 | Risk Factor | |
The Health Department has been notified that settlement on a change of ownership will occur on a future date when all necessary requirements have been met. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Edward Nantamu, Environmental Health Specialist III, at 703-246-8485. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
No violation noted during this evaluation. | 09/12/2014 | Pre-Opening | |
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