- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Food service worker washing dishes & utensils in 3 comp. sink with-out a sanitizer.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Two different soups chicken & beef in unit #1.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CORRECTED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 3- compartment sink with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECTED.
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08/05/2015 | Risk Factor | |
- Critical: Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 comp. sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair. . ORAL & WRIITEN INFO. PROVIDED.WITH-IN 7 DAYS FAX A COPY OF 3 COKP. SINK REPAIR PROJECT COMPLETION TO OUR OFFICE. phone # 703-385-9568 INCLUDE YOUR FACILITY NAME, PLEASE.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the lights in kitchen & mens room are not maintained in good repair. 4 of 5 lights out in kitchen & 2 of 3 in mensroom.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/29/2015 | Routine | |
| No violation noted during this evaluation. | 12/04/2014 | Risk Factor | |
- 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. Current test kit is for quatenary ammonia.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the men's room toilet room door.
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05/13/2014 | Follow-up | |
Discussed proper cooking, reheating, and hot holding temperatures with the Certified Food Manager. Discussed cleaning and sanitization frequency for food contact surfaces and proper handwashing. Grease trap is serviced once a month.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Linens and Napkins, Use Limitation (corrected on site)
Observation: Linens (i.e. aprons, towels, table cloths) found used in direct contact with the following food items: (1) CILANTRO IN THE WALK-IN-COOLER (2) CHEESE IN THE WALK-IN-COOLER (3) DOUGH IN THE 2DR PREP COOLER.
Correction: Linens may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer. REMOVED LINEN.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: SALSA AT 49F LOCATED AT ROOM TEMPERATURE.
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. DISCARDED SALSA.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: (1) EGGS IN DESAYUNO A LO POBRE (2) EGGS IN BISTEC A CABALLO (3) EGGS IN ESPECIALES (4) EGGS IN DELUXE (5) SIDE ORDER OF EGGS. ADD A DISCLOSURE STATEMENT ON THE MENU: ITEMS MAY BE RAW OR UNDERCOOKED.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. PLEASE FAX OR EMAIL CORRECTED MENU TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Sanitizer Test Kit Required (repeated violation)
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container 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
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED NO SOAP AT HANDSINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. PROVIDED SOAP.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. PLACED 3 MOPS IN AIR DRY POSITION.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED ONE CAN OF RESIDENTIAL PESTICIDE IN THE BAR AREA.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED THE CAN.
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04/03/2014 | Routine | |
- 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)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Tilapia for ceviche.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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: cooked rice, cooked beans, soup in walk-in 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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: cooked to serve eggs, steaks, hamburger and ceviche.
Correction: 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: paperboard and aluminum foil lining on shelves.
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.
- 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.
- 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: food equipments and cutting boards.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Fairfax County improperly designed water heater
Observation: The permit holder has replaced a previously approved water heater with a unit that does not meet the installation requirements of NSF Standard 5. The Health Department has evaluated the current unit (GE, Model GG50T06AVH00, 38,000 BTU input) against the following design requirements for water heaters: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Recovery rate meets or exceeds the minimum hourly hot water demands of the food establishment as calculated by the Health Department, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5.
Correction: Within 30 days, the permit holder shall modify the water heater to meet the installation requirements of NSF Standard 5. Please contact the Health Department prior to making the modifications. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen being used hold kitchen equipments.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Physical Facilities Good Repair
Observation: Observed that following are not in good repair: broken tiles.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning: floors and shelves.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: bug spray can - discarded.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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07/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lesly Restaurant Bar & Grill, 306 Hillwood Ave, Falls Church, VA 22042 »