The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer concentration 3 vat sink/wiping cloth bucket: 350/350 ppm. NOTE: A SERVICE INVOICE MUST BE PROVIDED TO THE HEALTH DEPT, AS DETAILED ABOVE, PRIOR TO OPENING FOR BUSINESS ON 1/1/16. THIS FACILITY IS NOT AUTHORIZED TO RESUME FOOD SERVICE OPERATIONS ON 1/1/16 UNLESS AND UNTIL THE WATER HEATER IS RESTORED TO FULLY FUNCTIONAL CONDITION, AND A COPY OF THE SERVICE INVOICE IS PROVIDED TO THE HEALTH DEPT.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The tankless water heater serving this facility was not functional at the time of the inspection.
Correction: Provide a service invoice to the Health Dept., stating water heater is providing water at a temperature of at least 110 degrees F to all fixtures, prior to opening for business on 1/1/16. Facility is not authorized to resume food service operations on 1/1/16 unless and until the water heater has been restored to fully funcitonal condition and a copy of the service invoice is provided to the Health Dept.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at all locations was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. NOTE: Tankless water heater malfuncitoning at the time of inspection. A service invoice for hot water heater, stating hot water heater is currently providing hot water of at least 110 degrees F to all fixtures, must be provided to the Health Dept. prior to opening for business 1/1/16. Facility is not authorized to resume food service on 1/1/16 unless and until the water heater has been restored to fully functional condition and a copy of the invoice has been sent to the Health Dept.
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12/31/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink/wiping cloth bucket: 300/300 ppm. Discussed public health significance of providing active managerial control to monitor employee hand washing, food preparation, and other food service activities to prevent food contamination.
- 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 employee filling food containers while talking on the phone, and using wiping cloth to wipe hands rather than properly washinhg hands. NOTE: Discussed with PIC.
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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed filling food containers while not wearing gloves, making contact with food contact surface of containers and food.
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. Discussed wiht PIC.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. NOTE: No handwashing cleanser at kitchen handsink closest to WI coolers.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: Discussed with PIC.
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06/09/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/04/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
EHS provided manager with employee health policy.
Note to manager: Please train and fax the sign copies of the employee reporting illness agreement page to Fairfax County Health Department within 10 days. Fax: 703-385-9568
- 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."--KFC employee health and illness policy page with employee signature is missing two reportable symptoms associated with the big five foodborne illnesses: sore throat with fever and skin infection such as open sores.
Correction: To use the Fairfax County employee health policy.
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)
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along back door threshold.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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03/27/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 08/05/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Rinnai R94LS
Dish machine:n/a
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.--Observed food employee sneeze on their hands and only rinse with water.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from all the handwashing sinks was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.---Manager is expected for service soon.
- 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.---1dr cooler not working
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.
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04/11/2013 | Routine | |
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