- 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: Provolone cheese, raw chicken which had just been stocked inside the 6 drawer cooler along cookline. Per manager, the unit was unplugged and the manager discovered it just prior to inspector arrival.
Correction: By the mid inspection, the raw chicken and provolone cheese had dropped to 40f, 41f. The ambient air inside the unit was measuring 37f. 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.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Several lexan containers observed chipped and cracked.
Correction: Manager began discarding the cracked chipped lexan containers during today's visit. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- 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: Utensils being washed, rinsed in the heat sanitizing dishmachine as the unit did not reach the minimum hot water temperature on final rinse.
Correction: During inspection, the manager adjusted the unti and the thermolabel activated.The untensils were resanitized in this unit. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Manager adjuted the unit during inspection and the thermolabel activated. Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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02/02/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. CFM agreed to email or fax EHS a cooling log for one cooked and cooled menu item for the next seven calendar days at the end of the seven day period. EHS provided and discussed with CFM cooling log and cooling sign. Facility now offers a Sunday brunch, consumer advisory does not apply to any of the newly added brunch menu items.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).------EHS observed large portions of cooked foods cooling at room temperature with no monitoring, stirring or other rapid cooling methods being utilized
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. CFM PLACED ALL COOLING MENU ITEMS IN ICE WATER BATHS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were in the True 1DR prep cooler observed cold holding at improper temperatures using a calibrated food temperature measuring device:------sour cream at 51F, diced tomatoes at 50F, shredded cheddar cheese at 50F, salsa at 49F and spinach dip at 45F.
Correction: Potentially hazardous foods (time/temperature control for safety food) (PHF) 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. ALL PHF IN UNIT ABOVE 41F WAS DISCARDED AND CFM ADJUSTED THE COOLER AND THE COOLER WAS OBSERVED HOLDING BELOW 41F BEFORE THE END OF THE INSPECTION.
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09/24/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Manager discarded open drinks. 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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gasket on the 1 door prep cooler along cookline (unit #3) is torn.
Correction: Replace the gasket. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the bar handwashing sinks.
Correction: Manager placed soap at bar handsinks. Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the bar handwashing sinks
Correction: Manager placed papertowels at bar handsinks.Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/12/2015 | Routine | |
This was a risk factor assessment inspection that focused on those items which could lead to foodborne illness if left out of control.
Fax or email a copy of the CFM card within 48 hours. Extended time without a CFM will lead to further enforcement action up to and including closure of the establishment.
Train all employees to use gloves when rolling silverware to avoid contamination of food contact surfaces.
Implement a tracking log for the four limit of holding mushrooms at less than 135F on the grill top.
Datemarking is used actively. Use the proper limits of 7 days and discard the food when required.
- Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees
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: Information was given to the person in charge which may be used to educate staff regarding foodborne illness and the importance of reporting symptoms, diagnosis or exposure to foodborne illness. 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: ground beef was stored above fish in the walkin refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Food was re-arranged to prevent cross-contamination.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: Pasta which was prepared 48 hours ago was observed stored without datemarking.
Correction: If the prepared food will be kept for more than 24 hours, it must be datemarked with the prep date or the discard date, not to exceed 7 days total time in the refrigerator.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: jalapeno sauce(heavy cream).
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: Mushrooms on the grill were being held at less than 135F. There was no plan for how long to keep or when to discard.
Correction: Items which will not be held hot - above 135F - or cold - below 41F - may only be kept for 4 hours. A log must be kept to indicate prep time and discard time. Bacon and mushrooms would be two items to consider for time as the public health control. Mushrooms were discarded.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Service technician was called during inspection.
- Critical: Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) does not have a valid food manager certification. CFM certification has expired.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 2 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 638-9448.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front prep line being used as a dump sink - food scraps in the sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Sink was cleaned out.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink - bar handsink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink - bar handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were provided.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: De-greaser spray bottle was stored above silverware..
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Bottle was moved.
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11/19/2014 | Risk Factor | |
Complainant and friend ate at this facility on February 22, 2014 at 10:30PM. Foods shared were Southwest eggroll and Chocolate cake. Both experienced foodborne illness symptoms at 4AM on February 24, 2014 of vomiting, diarrhea, chills and fever.
EHS performed an investigation. No one reported on or about February 22, 2014. Employee Health Policy is in place. Both food items are received prepackaged and frozen. Southwest eggrolls are kept frozen in 1dr reach-in freezer. On order, it is fried, plated and served. Chocolate cake is kept in 1dr reach-in cooler and then served on order. Two employees at cookline both explained how it is served and said they do not barehand handle ready-to eat foods.
No violation noted during this evaluation. | 02/26/2014 | Complaint | |
- 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: gravy (111F), mashed potato (118F). Hot well water temperature observed 189F but water level was too low.
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. Both reheated on stove and water level in hot well raised.
- 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: feta cheese (50F), creamy gravy (51F), shredded cheese (51F), sliced tomato (47F) on prep top of 2dr prep cooler - right.
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. 2dr prep cooler - right was emptied out. Potentially hazardous foods were moved to prep top - left and non-PHFs were moved to prep top - right. Maintenance is called.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr prep cooler - right (51F)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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01/06/2014 | Routine | |
| No violation noted during this evaluation. | 08/19/2013 | Complaint | |
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: cooked to serve salmon that is from Capital Seaboard.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. Manager will obtain parasite destruction letter for cooked to serve salmon.
- 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: cooked pasta in 6drawers cooler under grill.
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. Pasta moved to walk-in cooler and maintenance called.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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08/19/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: An employee was observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Observed several open drinks at server area.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, flour bins.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: mahi used in ceviche.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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: cooked chicken wings on counter was observed at 59-61F - manager discarded.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: 1dr freezer and walk-in cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink located at prep area.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed following are in need of cleaning: air vents front of grill hood, inside walk-in freezer, dry storage area walls.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/09/2013 | Routine | |
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