John's Cafe, 9300 Lee Highway, Fairfax, VA 22031 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: John's Cafe
Address: 9300 Lee Highway, Fairfax, VA 22031
Type: Full Service Restaurant
Phone: 703 591-0318
Total inspections: 6
Last inspection: 11/05/2015
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a routine inspection.
  • 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: Boiled potato (51F) at Beveraeg-Air 2-DR prep
    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. FOOD ITEM WAS DISCARDED VOLUNTARILY.
11/05/2015Routine
The purpose of this visit was to Conduct a risk factor assessment.
NOTE:
- Provided a copy of datemarking guidelines was provided.
- Observed both of the hand washing sinks were slow to drain. Advised the PIC to fix the drain issues.
- Advised the PIC to increase the hot hold temperature at the buffet line. There was no hot hold violation, but the food temperatures were on the borderline.
- Food items at the cold hold buffet line were out of temperature. The cooler thermostat needed to be readjusted to provide the cold hold at least 41F or below.
- The PIC agree to fill out Time as Public Health Control form for some of the potentially hazardous food (PHF)such as Butter, Salad (with tomatoes), Melon from the cold buffet line.
- Active Managerial Control information was discussed with the PIC, and a handout was provided.
  • 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: Sprouts (57F) in Beverage-Air 2-DR Right, Chicken Broth (45F), Noodle (45F) in the walk-in cooler, and Cold hold Buffet line: Noodle salad, Chicken Salad, Salad (Tomatoes) (54, 55, 54)
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items were discarded. Food from the buffet line were agreed to be discarded after 4 HR. The food items were placed on the line more than 2 HR. Discussed with the PIC.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Swiss Cheese, Provolone Cheese, Sliced Turkey from the Beverege coolers and Walk-in Coolers.
    Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Discussed with the PIC about datemarking. The PIC marked dates on the food items container.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the chlorine-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 sink with a concentration of less than 50 ppm total chlorine.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Discussed with the PIC.
05/14/2015Risk Factor
No violation noted during this evaluation.12/11/2014Routine
ROUTINE INSPECTION
No violation noted during this evaluation.		06/20/2014Routine
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation.		12/21/2013Routine
ROUTINE INSPECTION
No violation noted during this evaluation.		06/26/2013Routine

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