The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Keep cooler units set to coldest thermostat temperature
2. Maintain hot/cold holding temperature logs
3. In the event a cold holding unit is not able to maintain 41F or below, discard and/or remove all potentially hazardous foods.
- 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 ARTIC AIR 1 DR COOLER #1- BUTTER, RAW HAMBURGER, QUESO (67F, 63F, 64F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED.
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07/31/2015 | Risk Factor | |
The purpose of today's visit was to conduct a risk-fact assessment. Discussed the following ways to incorporate Active Managerial Control:
1. use temperature logs for all cold holding items and items being hot held in crock pot,
2. keep items like whole tomatoes in cooler prior to slicing and placing in cold wells to facilitate cooling,
3. use first-in-first-out (FIFO) rotation of dry goods.
- 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: 3 WELL CROCK POT WARMER, CHEST FREEZER.
Correction: PLEASE REPLACE HOUSHOLD CROCK POT AND CHEST FREEZER WITH COMMERCIAL UNITS WITHIN 90 DAYS. 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.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: PLEASE PROVIDE MAIN ENTRY DOOR AND SERVICE WINDOW WITH SCREENS WITHIN 90 DAYS. Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Falls Church City/Permit/Present/Posted/Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: PLEASE POST 2015 FOOD ESTABLISHMENT PERMIT IN AREA VISABLE TO CUSTOMERS. The Health Department permit shall be posted in a location that is visible to the customers.
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07/01/2015 | Routine | |
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code.There is no air gap at the 3 va tsink
Correction: Provide an air gap at the 3 vat sink. A plumbing system shall be designed, constructed, and installed according to Law.
- Backflow Prevention Device, Design Standard
Observation: A backflow or backsiphonage prevention device is not installed on the ice machine.
Correction: Provide aA backflow or back siphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
- Floor , Wall & Ceiling / Design
Observation: The concrete floor is not sealed and does not meet the standard of easily cleanable.
Correction: Seal the concret floor so that it is easily cleanable.Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Handwashing Cleanser, Available at Handwashing Facilities
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.
- Hand Drying Provision / Individual, Disposable Towels
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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08/05/2014 | Pre-Opening | |
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