- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE HANDLE SOILED DISHES AT DISH DISPENSER AREA AND TOUCH CLEAN DISHWARE FROM DISH MACHINE WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW SHELL EGGS STORED ON TOP OF CONTAINERS OF RTE FOOD ITEM CONTAINERS AT OPEN PREP TOP COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. EGGS REMOVED FROM PREP TOP AREA AND INTO WIC.
- 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: SWISS CHEESE 56F, PROVOLONE CHEESE 52F, CHEDDAR CHEESE 53F - TRUE 3DR OPEN PREP TOP COOLER
Correction: MILK 50F, HALF & HALF 46F - DELFIELD 2DR UCR (FRONT)
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature. OBSERVED RAW SHELL EGGS STORED ON TOP OF OPEN PREP COOLER CONTAINERS AT ROOM TEMPERATURE.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. EGGS MOVED TO WIC.
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12/16/2015 | Risk Factor | |
EHS provided additional handouts on proper Cooling, Cooking Temperatures, Hot and Cold Holding, Handsink Use and Employee Health Policy in Spanish
Observed very good examples of Active Managerial Control with Food Employee Training in Food Safety. Upon Discussion with CFM, training is done regularly by Managers and Juke Box sister store Manager's for food employees at current location. Observed training on Proper Cooling and Cold Holding by CFM to Food Employee during inspection. Thank you.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours CHICKEN AND RICE SOUP cooling for 2 hours in the WIC observed at 103°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. FOOD ITEM REHEATED.
- 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: COOKED CHICKEN WRAPPED IN PLASTIC WRAP 47F - WIC
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PLEASE REMEMBER TO COOL FOODS BEFORE TIGHTLY WRAPPING WITH PLASTIC WRAP. FOOD ITEM DISCARDED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink BY 3VAT AND FRONT SERVER being used TO HOLD CUP RACK AND MILKSHAKE CUP (FOR CLEANING). .
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS REMOVED FROM HANDSINK.
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06/25/2015 | Routine | |
Today's visit was conducted in response to a Complaint received by the Health Department on 12/31/14. Complainant alleges rodents in common dining area. Discussed with CFM, unaware of complaint. Pest control is performed regularly every 2 weeks by Pest Control company. No reported infestations noted. Observed dining area clean, and is cleaned multiple times throughout day. Per CFM, overall shopping center has reported problematic rodents in area. CFM will be calling Pest Control to visit today for inspection. Invoices for past month and today's service will be emailed to EHS. At this time, the complaint is not confirmed.
No violation noted during this evaluation. | 01/05/2015 | Complaint | |
Please send copy of new menu to Health Department when this becomes available. Thank you.
Please attain current Certified Food Managers card and send copy to Health Department by 12/20/14.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. OBSERVED EXPIRED CERTIFIED FOOD MANAGERS CARDS FOR EMPLOYEES WORKING IN KITCHEN.
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 ATTAIN CURRENT CERTIFIED FOOD MANAGERS CARDS FOR ALL STAFF FOR RENEWAL.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Handwashing sink blocked. OBSERVED DISHWASHING TRAYS AND CUP STORED ABOVE HANDWASHING SINK IN BACK KITCHEN.
Correction: Please keep handsink accessible at all times to ensure proper handwashing. PLEASE KEEP HANDSINK FREE OF ITEMS IN BASIN AS THIS IS THE ONLY HANDWASHING SINK AVAILABLE TO KITCHEN. CFM REMOVED ITEMS FROM BASIN.
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12/10/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Demonstrate correction of the consumer advisory violation by sending a photo of the updated menu within 10 days of the inspection.
Fax # 703-653-9448
Dishmachine: chemical sanitizer
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed in the 3dr reach in refrigerator raw eggs stored over ready to eat sausage patty.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. MANAGER PLACED THE RAW EGGS ON THE BOTTOM SHELF OF THE 3DR REACH IN UNIT.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed food uncovered in the walk in cooler, 3dr reach in cooler, 2dr glass pepsi cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. MANAGER COVERED FOOD IN ALL REFRIGERATION UNITS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: in a dipper well that was not running water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. MANAGER REPAIRED THE DIPPER WELL SO THAT RUNNING WATER WAS WORKING.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Lunch menu does not have an asterisk identifying the foods that the consumer advisory applies to.
Correction: IDENTIFY THE FOODS THAT THE CONSUMER ADVISORY APPLIES TO BY ASTERISK. 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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Aluminum foil is used to cover wooden shelves at the front service counter.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. MANAGER REMOVED ALUMINUM FOIL LINING FROM THE SHELVES.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling tiles in the kitchen are 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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05/05/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with a complaint inspection.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: at steam table there is no overhead protection or sneeze guard or lids to protect from contaminates.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Owner placed lids on containers at steam table.
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08/02/2013 | Risk Factor | |
The purpose of this visit is to conduct a complaint investigation. The owner was not aware of the complaint. Upon inspection it was observed that the restaurant uses a date marking system to monitor food, all refrigeration was adequately cold holding at 41F or below, and the cook temperature of chicken was observed to be at 179F. The chicken is bought from an approved source, delivered, and stored below any ready to eat food in the walk in cooler prior to preparation. The restaurant has an employee health policy in place and does not have new employees since the last inspection. The dishmachine was observed to be sanitizing at a concentration level between 100ppm and 200 ppm. The complaint is not confirmed at this point in time.
No violation noted during this evaluation. | 08/02/2013 | Complaint | |
The purpose of this visit is to address a complaint lodged against Juke Box Diner for not keeping the grease vat clean and letting the grease into the stormdrain. During the inspection, the owner was present and said that he tries to keep the grease vat free of debris but surrounding restaurants use the vat without his knowledge. The inspection was a joint inspection with Fairfax County Stormwater planning division. The owner states that he will contact Valley Protein to request a new grease vat, and have it moved to the concrete pad where the dumpsters are located away from the storm drain. The owner will use a method called dry clean, which involves cleaning the grease vat with newspapers or towels, instead of water, so there is no residual waste water going down the storm drain, in the future once the new grease vat is installed. During the inspection the owner placed a call to Valley Protein to have the grease vat replaced with a clean one and will contact EHS when this is completed. Complaint Confirmed.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container grease vat is in disrepair and not clean
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair and clean.
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04/09/2013 | Complaint | |
The purpose of this inspection is to conduct a routine inspection in conjunction with a complaint.
Provided an employee health policy in English and Spanish.
Water Heater:Rheem Ruud
Model: HE119-199N
BTU: 199,000 gph: 230
Dishmachine: AutoChlor Chemical
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Toast
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Owner discarded toast.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: mayonnaise, mustard, ketchup, oil, vinegar, salt, paper, herbs.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container grease vat is in disrepair and not clean.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair and clean.
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04/09/2013 | Routine | |
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