Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all digital food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should set up the 3-vat sink each morning. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary Ammonium at a concentration of 200-400ppm per manufacturer's specifications read on the chemical bottle itself. The water at the 3-vat sink and sanitizing buckets for wet towels should be changed at least every 2 hours or more often as needed.
4. Management should continue to discuss proper reheating methods for all foods being held in the steam wells. Commercially processed foods are to be reheated to an internal temperature of 135f for hot holding. Foods prepared from scratch shall be reheated to an internal temperature of 165f for hot holding. Foods shall be reheated inside the microwave ovens or on portable electric burners. Do NOT reheat foods in the steam wells or hot holding cabinets.
5. Management will continue to check ambient air temperatures of all refrigeration units during the day to ensure they function at 36f-38f to keep foods at 41f or below.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- 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: 1. Portioned chicken strips in the steam well: 130f. 2. Commercially processed soups in the bags inside the steam well: 130f. 3. Beef stew in the steam well: 105f.
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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL STAFF USE THE STEAM WELLS FOR HOT HOLDING PURPOSES ONLY AND FOODS REMAIN AT 135F OR ABOVE.
- 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: 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 emailed to my attention. Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH THE MANAGER. ANY MANAGEMENT STAFF WITH A SERVSAFE CERTIFICATE SHOULD OBTAIN THE REQUIRED PHOTO ID CARD FROM ORS INTERACTIVE WITHIN 10 BUSINESS DAYS AND EMAIL ME A COPY OF THE PHOTO CARDS. SEE HAND OUT PROVIDED FOR LOCATION TO ORS.
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02/09/2016 | Routine | |
- 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: 1. Prepared soups inside the hot holding cabinet: 117-129f.
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. DISCUSSED WITH THE MANAGER THAT ANYTHING INSIDE A HOT HOLDING CABINET SHOULD BE PROPERLY REHEATED TO 165F AND HELD AT 135F OR ABOVE.
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08/27/2015 | Routine | |
Replacing dish washing machine as current machine has been unreliable. using 3-Vat Sink with appropriate quaternary ammonia concentration. PLEASE SEND DOCUMENTATION OF INSTALLATION OF NEW DISH WASHING MACHINE TO EHS BY FAX AT 703-653-9448, ATTN: John Vander Voort, RE: Jason's Deli Falls Church OR BY EMAIL TO: john.vandervoort@fairfaxcounty.gov. This is for information only
No violation noted during this evaluation. | 02/05/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: GRILLED ONIONS ON STEAMER AT 104F.
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 FOOD.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: SALAD BAR (1) RANCH DRESSING AT 47F (2) COTTAGE CHEESE 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. MOVED FOOD AWAY FROM MOTOR AND PLACED OVER ICE.
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09/26/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation regarding an unconfirmed case of foodborne illness and a risk factor assessment. The complainant consumed a whole wheat turkey with steamed broccoli, carrots, and cauliflower and an ice cream cone. Vomiting was experienced approximately 3 hours after the meal.
Discussed the complaint with the manager. There had been no other complaints within the past month. No employees had been ill in the past month with foodborne illness symptoms, and there is an employee health policy in place. Handw[]shing was adequate. Sliced turkey was coldholding at 37F in the Walk-in-Cooler and 36F in the 3DR Prep Cooler. The vanilla ice cream mix was at 43F and the chocolate ice cream mix was at 41F, which were within the acceptable range of 41F +/- 2F. Cleaning and sanitization was adequate. The complaint could not be confirmed based on today's observations. Please see the risk assessment report for additional information.
No violation noted during this evaluation. | 09/26/2014 | Complaint | |
Discussed cooling methods and cold holding with the Certified Food Manager (CFM).
Employee health policy document needs to include open wounds on the same page as the other symptoms prior to the next inspection.
Grease trap is serviced every 6 months.
Additional temperatures:
soft serve machine: vanilla mix 40F
cold well: cooked pepper 40F
steamer: (1) sliced grilled chicken 135F (2) grilled onion 152F (3) meatball 158F (4) rice 182F (5) chili 201F
salad bar: (1) potato salad 41F (2) corn and beans 41F
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: AMERICAN POTATO SALAD IN WALK-IN-COOLER AT 47F FOR 5 HOURS.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- 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: 2DR PREP COOLER (1) SALSA AT 56F (2) HOUSE MADE BLUE CHEESE DRESSING AT 51F.
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. MOVED SALSA AND BLUE CHEESE DRESSING TO ANOTHER COOLER AND ICE WILL BE USED WHEN PORTIONING TO CONTROL THE TEMPERATURE.
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05/15/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor evaluation
- 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 2DR Prep Cooler at service line wall, catering end: ranch dressing at 53F (top), bleu cheese dressing 45F (cabinet) CABINET AMBIENT 43F. In 4DR prep Cooler at service line wall: sliced tomato at 47F (top), tuna salad at 43F (top), cooked pasta at 39F (top) (CABINET AMBIENT 39F). In Salad Bar Island Prep Cooler: bow tie pasta salad at 49F (CABINET AMBIENT 50F)
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 OUT OF TEMPERATURE IN 4 DOOR PREP COOLER WERE MOVED FOR PRE-COOLING
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12/04/2013 | Risk Factor | |
The purpose of this visit was to perform a routine inspection
- 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: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. Ranch Dressing at Salad Bar, at 45F
2. On Service Line Prep Tops: sliced tomato 44F, guacamole 42F, ranch dressing 43F, sl cheddar cheese 44F, sl provolone cheese 43
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 out of temperature limits were rotated to refrigeration units.
- Physical Facilities Good Repair
Observation: Observed that the handwashing sink near the dish machine (one of two in the back kitchen area) is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. CORRECTIVE ACTION: Repair sink.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed Delfield 1-door upright cooler in back kitchen area, not functioning, being used for plate storage.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. CORRECTIVE ACTION: Repair or remove refrigeration unit.
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05/14/2013 | Routine | |
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