Observed occasional flies in back kitchen area. Please send copy of Pest Control Invoices for previous month to Health Department by 8/20/15.
EHS provided additional copies of Employee Health Policy.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 3VAT SINK AND HANDSINK IN BACK KITCHEN IN NEED OF CAULKING. OBSERVED BACK KITCHEN HANDSINK FIXTURE LOOSE AND NOT ATTACHED TO WALL.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. PLEASE CAULK THE ABOVE FIXTURES TO WALL.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 3VAT SINK with a concentration of >200 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. FOOD EMPLOYEE CREATED NEW SANITIZER SOLUTION OBSERVED AT ACCEPTABLE LEVELS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALLS AND FLOORS in the BACK KITCHEN is in need of cleaning. OBSERVED LARGE ACCUMULATION OF FLOUR BUILD-UP BEHIND AND UNDER PREP COUNTER IN BACK KITCHEN. OBSERVED WALLS IN NEED OF CLEANING BY 3VAT SINK AND BY COUNTERTOP IN BACK KITCHEN.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/10/2015 | Routine | |
Please remember to check refrigeration units regularly for spoiled food items. Please use First In- First Out method for food item usage.
Please post current 2015 permit on display.
- Critical: Food Protection from Contamination / Designated Storage of Damaged, Spoiled or Recalled Food (corrected on site)
Observation: Damaged, spoiled or recalled food stored in a location that does not segregate the product. OBSERVED OPENED SHREDDED CHEESE WITH MOLD IN PACKAGED BAG IN WALK IN COOLER (determined to be discarded however not separated), OBSERVED SHREDDED CHEESE WITH MOLD IN PLASTIC CONTAINER IN TRUE 3DR PREP COOLER.
Correction: Damaged, spoiled, or recalled food shall be held in the food establishment as stated under 6-404.11. Do NOT store damaged, spoiled, or recalled food with food that is going to be used for the consumer. CFM DISCARDED CHEESE. PLEASE REMEMBER TO CHECK REFRIGERATION UNITS REGULARLY FOR SPOILED FOOD ITEMS AND SEPARATE FROM USED FOOD ITEMS COOLERS ONCE DETERMINED TO BE DISCARDED.
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02/12/2015 | Risk Factor | |
The purpose of this visit was to conduct a followup inspection on the presence of a Certified Food Manager at the facility during operating hours.
CFM Rita Pitts,
Exp: 8/5/19
F-113213
Facility currently operating and now in compliance.
No violation noted during this evaluation. | 08/07/2014 | Follow-up | |
FOOD ESTABLISHMENT IS CLOSED DURING INSPECTION DUE TO NO CERTIFIED FOOD MANAGER PRESENT. PLEASE CALL INSPECTOR WHEN CFM BECOMES AVAILABLE AND READY TO RE-OPEN.
A follow-up inspection will be conducted within 10 days.
EHS will provide EPH policies to be signed. Please fax or email signed copies to health department by 8/8/10.
- 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: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Pizza and chicken wings
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. EHS EXPLAINED PROPER RECORDING PROCEDURES FOR FOOD ITEMS KEPT UNDER TIME CONTROL.
- 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 QUATERNARY AMMONIA test kit for 3Vat sink.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: MIXING BOWL EQUIPMENT IN NEED OF CLEANING.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. EHS EXPLAINED PROPER CLEANING PROCEDURES.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. PLEASE HANG PERMIT IN VIEW TO PUBLIC.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. NO CFM WHILE OPERATING.
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.
- Critical: Fairfax County Code/Closure Order for No CFM or No Permit/Due Process
Observation: The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment shall remain closed until there is a Certified Food Manager on premises.
Correction: Please notify me when a Certified Food Manager is present at the establishment. You may not operate until the Health Department reinstates the permit to operate. A follow-up inspection will be conducted within ten (10) days to verify the presence of a Certified Food Manager.
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07/29/2014 | Routine | |
The purpose of this visit is to conduct a complaint inspection. The manager was aware of the complaint and stated the steps they took to correct the problem. The manager stated that the customer observed the employee not wash hands after moving from one task to the next involving touching doors of equipment and touching garbage. The manager revisited the procedure to properly hand wash with the employee and stated that there is not a policy to only wash hands every thirty minutes, however there is one to wash hands after changing tasks. He advised the employee to wash hands after changing tasks such as receiving money, dispensing food, and before food prep. The manager is aware that the pizza can be prepped without the aid of gloves since it will undergo a cook step. He felt that the consumer is not aware of that. The manager will discuss how to make the employees more aware of the regulations for food safety with corporate. All employees will be reminded to properly wash hands before handling food and in between tasks. EHS offered to provide a training to educate the staff and the manager stated that he will determine if that is necessary. Complaint confirmed.
No violation noted during this evaluation. | 08/06/2013 | Complaint | |
The purpose of this visit is to conduct a complaint inspection. Upon arrival spoke with the facilities manager over the phone who stated there was a sewage back up however it was repaired. The facilities manager will provide a copy of the service repair report via fax. Discussed the importance of voluntarily closing down food operations when a health menace exists as a measure to prevent foodborne illnesses. The health menace no longer exists and the establishment is operating as normal.
No violation noted during this evaluation. | 07/22/2013 | Complaint | |
The purpose of this visit is to conduct a routine inspection.
Provide the pesticide report and fax.
Water Heater: State Sandblaster
Model: CSB52185FEX100
KW: 18,000
Dishmachine: n/a
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: flour in container, parmesean cheese in container.
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. EMPLOYEE LABELED FOOD CONTAINERS.
- 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 QUATERNARY AMMONIA test kit.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F. Water 80F.
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. THE MANAGER HAS CORRECTED THE ISSUE AND THE WATER IS AT 100F.
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03/08/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed air drying methods and wiping cloths storage.
Manager will use time as a public health control for the marinara sauce in the hot holding unit on the front line.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce inside of hot holding unit
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. Marinara sauce was discarded at time of inspection.
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01/04/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION AFTER RENOVATIONS AND CHANGE OF TRADE NAME - FOLLOW UP
*Items listed on inspection report dated 12-03-12 have been corrected. We thank you.
*Approval for a Health Department Permit to resume food service operations is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you.
No violation noted during this evaluation. | 12/04/2012 | Follow-up | |
PREOPERATIONAL FINAL INSPECTION AFTER RENOVATIONS AND CHANGE OF TRADE NAME
1. Right hand side of walk-in refrigerator has not been sealed to wall.
2. Ceiling above the pizza oven has not been installed.
3. A mop rack has not been installed at the mop sink.
*Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 12/03/2012 | Pre-Opening | |
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