Please remember to leave test strip in Sanitizer Solution for at least 10 seconds for accurate testing of Quat Sanitizer.
- 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: DRY STORAGE CONTAINER LIDS FOR FLOUR, SALT, ETC.
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.
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06/22/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees (corrected on site)
Observation: The person in charge is not able to relate how the person in charge, food employees, and conditional employees comply with disease reporting responsibilities and exclusion or restriction of food employees.
Correction: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.---Provided employee health policy handouts.
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12/03/2014 | 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 and chlorine sanitizer test strips.
- 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: 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 sanitizer buckets with a concentration of 0 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.---The facility was out of stock for quaternary ammonium sanitizer and the CFM bought chlorine as a replacement.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
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04/30/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
I strongly recommend there be more than one certified food manager in the establishment.
Fairfax County requires a certified food manager on duty at all times during operation and preparation.
Fax employee health policy copies in 10 days.
- 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: 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 DURING INSPECTION.
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08/08/2013 | Risk Factor | |
The purpose of this inspection is to conduct a routine inspection.
Water Heater: Rheem Prestige
Model: RTGH 950 VN
BTU: 199900 recovery rate 226 gal/hr
Dishmachine: n/a
- 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: Maytag household Freezer
Correction: 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.
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03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Little Caesars Annandale, 7436 Little River Turnpike, Annandale, VA 22003 »