The purpose of today's visit was to conduct a risk factor assessment. The following violations have been observed for the second time:
1. Equipment visibly clean
The following suggestions have been made as a means to incorporate Active Managerial control (AMC):
1. Immediately train all employees to wash, rinse, and sanitize all food contact surfaces prior to storing on shelves/magnetic strips.
2. Regularly review employee health policy with all long term employees
3. Review proper storage of in-use utensils (in water 135 or above, on a cleanable surface and changed every 4 hours, or in food monitored with temperature with handles above food).
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: KNIVES, SPOONS, VEGETABLE PEELERS BEING STORED ON MAGNETIC STRIP NEAR HAND SINK.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ALL ITEMS WASHED, RINSED, AND SANITIZED IN 3-VAT SINK.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the COOKLINE being used TO STORE FOOD TRAYS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. FOOD TRAYS MOVED TO 3-VAT SINK.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED AIR FRESHENER, WINDOW CLEANER, AND MULTIPURPOSE CLEANER BEING STORED ABOVE SALAD PREP STATION, POTS, AND BAGS OF CHICKPEAS.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. ALL ITEMS MOVED TO CHEMICAL STORAGE SHELVES.
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12/28/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist (EHS) discussed employee health policy, hand washing policy and glove use policy. EHS provided employee health information and cooking temperature information. EHS provided information on setting up 3-vat sink. EHS recommended new containers for rice and condiments.
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissible through food, such as E. coli, Salmonella Typhi, Shigella, Hepatitis A, and Norovirus. Employee health information was provided at time of inspection.
- 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 coming from outside, after touching personal cell phone, or after engaging in any activity that could contaminate the 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. Proper handwashing was conducted at time of inspection.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: cutting boards stored on the floor.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Cutting boards were wash, rinsed and sanitized during inspection.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: outside of trash cans in the kitchen, inside of refrigerators throughout kitchen, under prep tables, under carts used for bread, piping under three vat sink, mixer, outside of containers that condiments and spices are stored in, inside of freezer and shelving throughout facility.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Pots were washed, rinsed and sanitized at time of inspection.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the bread oven is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Outer Openings, Protected / Screen Requirements
Observation: Weather-stripping missing along the back door.
Correction: Replace weather-stripping along back door to protect against the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/29/2015 | Routine | |
Please remember to thaw food items in either the WalkIn cooler, under running water in the prep sink, or as part of the cooking step. Please do not thaw raw meats in room temperature.
EHS Provided training and handouts on Employee Health.
NOTE: All food items from buffet discarded after 4 hours maximum. All foods prepared night prior and used following day except for homemade Yogurt and Hummus.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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." CFM AND FOOD EMPLOYEES NOT AWARE OF FOODBORNE ILLNESSES AND SYMPTOMS.
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Homemade Yogurt in Turbo 2DR RI Cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. CFM DATEMARKED FOOD ITEM.
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09/05/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Thank you for reviewing prior inspection to correct past violations.
Provide signed copies of the employee health policy within 10 days. Keep copies at the restaurant and review with employees. New employees must be aware of this information.
More copies are available in ten different languages on the fairfax county website under food safety, employee health policy initiative.
Dishmachine: n/a
- 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)
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the 3dr True reach in refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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03/18/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
During the inspection other violation was observed:
3-307.11- Food was found subject to possible contamination.- Observed a glass pane that is not in good repair at the hot holding station over the food that is hot holding in the kitchen. REPLACE, REMOVE OR REPAIR THE GLASS PANE ON THE EQUIPMENT.
Dishmachine: n/a
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. OBSERVED EMPLOYEE WASHING AND RINSING PANS, THEN PLACING THE PANS TO AIR DRY WITHOUT SANITIZING.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. EMPLOYEE WASHED, RINSED, AND SANITIZED PANS.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: Rice is being cooked in a rice cooker that is not clean.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: True 3dr: Hummus
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. EMPLOYEE DATE MARKED FOOD.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: RICE COOKERS.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the True 2dr reach in refrigeration unit is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. OWNER REMOVED ARTICLES BLOCKING HAND SINK.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. OWNER PROVIDED HAND SOAP AT THE HAND SINK.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. OWNER PROVIDED HAND TOWELS AT THE HAND SINK.
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12/20/2013 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. The walk in cooler at this time is at 46F and is not working. The owner has called a company to repair walk in cooler. In the meantime, she has removed all potentially hazardous food from the walk in cooler and placed in refrigeration units and freezers.
KEEP A DAILY TEMPERATURE LOG FOR THE WALK IN COOLER AFTER REPAIR AND POST ON THE WALK IN COOLER DOOR.
PROVIDE A COPY OF THE SERVICE INVOICE OF THE WALK IN COOLER VIA FAX.
- 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:
WALK IN COOLER:
SHAMI 46F
COOKED CHICKPEAS 46F
GYRO BEEF 46F
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. EMPLOYEE REMOVED FOOD FROM WALK IN COOLER AND STORED IN A REACH IN COOLER WITH COLD HOLDING CAPACITY AT 41F AND BELOW.
- 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: WALK IN COOLER 46F
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. EMPLOYEE DISCONTINUED USE OF WALK IN COOLER BY REMOVING ALL POTENTIALLY HAZARDOUS FOOD AND PLACING IN REFRIGERATION UNITS THAT ARE HOLDING AT 41f AND OR BELOW.
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06/28/2013 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
A certified food manager must always be present during operation of an establishment.
Discontinue use of the walk in cooler until is repaired and able to maintain ambient temperature at 41F or below.
Provide a copy of the service repair report of the walk in cooler via fax.
Fax # 703-385-9568
A follow up inspection is scheduled. During the follow up inspection all critical violations will need to be corrected.
Water heater: Sandblaster
Model: CSB536SFX 920
KW: 15
dishmachine: n/a
- 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: 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 RAW LAMB SKEWERS STORED OVER SLICED READY TO EAT VEGETABLES IN THE WALK IN COOLER.
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. EMPLOYEE REMOVED RAW LAMB SKEWERS AND PLACED SEPARATE REACH IN COOLER.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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. Provided a training of how to setup chemical sanitizer solution to store wet wiping cloths.
- 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:
WALK IN COOLER:
RAW CHICKEN 50F
COOKED CHICKPEAS 49F
GREEN BEANS 49F
GYRO BEEF 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. EMPLOYEE DISCARDED GYRO AND STATED THE REMAINING FOOD WAS STORED IN A REACH IN COOLER WITH COLD HOLDING CAPACITY AT 41f AND BELOW.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 3 door reach in cooler used for salad preparation and smoothie preparation.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- 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: WALK IN COOLER 59F
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. EMPLOYEE DISCONTINUED USE OF WALK IN COOLER BY REMOVING ALL POTENTIALLY HAZARDOUS FOOD AND PLACING IN REFRIGERATION UNITS THAT ARE HOLDING AT 41f AND OR BELOW.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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. CERTIFIED FOOD MANAGER ARRIVED AT THE END OF THE INSPECTION.
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06/13/2013 | Routine | |
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