The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made in preparation for your next routine assessment:
1. Provide covered drinking cups with straws for employees to use while working near food prep areas
2. Obtain a chlorine test kit for testing sanitizing solution concentration
3. Remind employees that storing food on the floor is prohibited
4. Train employees to put all wet wiping cloths in buckets of sanitizing solution between uses
5. Regularly clean non-food contact surfaces (i.e., walls and floor around cook line/grill).
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OPEN MUG OF TEA BEING STORED ON PREP TOP NEAR RAW MEATS BEING PREPARED FOR COOKING.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. MUG PLACED IN 3-VAT SINK.
- 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: IN PASTRY DISPLAY- CREAM CHEESE PASTRIES (69F, 70F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS DISCARDED.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handwashing sink NEAR COOKLINE.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP PROVIDED.
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08/17/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. As previously mentioned in your last inspection report, please replace cardboard on floor of Walk-in Cooler with non-absorbant, easily cleanable non-slip mats. Proposed a daily cleaning schedule for establishment to preclude accumulation of grease and food on floor and walls, which could attract pests and contribute to slippery floors.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BOXES OF ONIONS ON FLOOR NEAR WALK-IN COOLER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. ITEMS PLACED ON SHELVING UNITS.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: FLOOR OF WALK-IN COOLER COVERED IN CARDBOARD.
Correction: PLEASE DISCARD CARDBOARD AND REPLACE WITH NONABSORBANT, NON-SLIP MATS. 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.
- Fairfax City Code/Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: FRIDGIDAIRE FREEZER, WHIRLPOOL FREEZER, PANASONIC MICROWAVE.
Correction: PLEASE REPLACE ALL RESIDENTIAL EQUIPMENT WITH COMMERCIAL EQUIPMENT. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the WALLS, FLOOR in the KITCHEN, NEAR GRILL is in need of cleaning.
Correction: PLEASE CLEAN FOOD DEBRIS AND GREASE FROM WALL AND FLOOR. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/09/2015 | Routine | |
PLEASE REMEMBER TO COOL FOOD ITEMS FROM 135F to 70F WITHIN 2 HOURS.
PLEASE PORTION RAW BEEF IN SMALLER QUANTITY WHEN PREPARING BEFORE COOKING. KEEP HALF OF CONTAINER IN WI AND ONLY USE AS MUCH AS NEEDED FOR THAT TIME PERIOD.
*NOTE: Per CFM, sliced tomatoes on counter top (for food prep) are using time as safety control method. Sign observed stating that tomatoes are to be discarded after 4 hours. Per CFM, constant rotations of tomatoes being used every 30 min.
PLEASE FAX OR EMAIL COPIES OF SIGNED EMPLOYEE HEALTH FORMS TO HEALTH DEPARTMENT BY 7/21/14.
- 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." OBSERVED NO SIGNED COPIES OF EHP.
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: 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 PUT ON NEW GLOVES 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.
- 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 large pot of refried beans cooling for 2 hours in the countertop of kitchen observed at 90°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. EHS EXPLAINED PROPER COOLING PROCEDURES. REFRIED BEANS RE-PORTIONED INTO SMALLER CONTAINERS TO PLACE IN WI COOLER.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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07/11/2014 | Routine | |
- 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:--OBSERVED COOKED DICED PORK AND COOKED DICED CHICKEN INSIDE THE SANYO 1DR MINI COOLER AT 52 AND 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.--CFM REMOVED PHF'S FROM INSIDE THE SANYO COOLER TO THE WIC. DO NOT PLACE PHF'S INSIDE THIS UNIT UNTIL IT HOLDS AT 41F OR BELOW. CFM WILL PLACE THERMOMETER INSIDE THE UNIT AND NOTIFY HEALTH DEPARTMENT WHEN HOLDING AT 41F.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.--CFM WILL FAX OR EMAIL A COPY OF THE ORS PHOTO CARD TO THE HEALTH DEPARTMENT WITHIN 10 BUSINESS DAYS.
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12/05/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. EHS provided manager with handouts on date marking in English and Spanish. TPHC used for diced tomatoes.
Water heater: Bradford White MI-7556-ENHR 76,000 BTU
- 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:------ refried beans and cooked corn/chicken tamales held for two days in Walkin 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. MANAGER CORRECTED.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:-------observed cardboard lining the lower shelf of a prep table and cardboard lining the floor of the walkin cooler.
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.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Observed box of syrofoam containers on floor in back hallway.
Correction: Elevate clean equipment and single service items at least 6 inches above the floor on a non-absorbent, easily cleanable surface.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the trash container in the unisex restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Unisex restroom door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls 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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07/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about La Mexicana Bakery, 2907 Arlington Drive, Alexandria, VA 22306 »