The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration dishmachine kitchen/bar: 75/100 ppm.
No violation noted during this evaluation. | 01/06/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer dishmachine kitchen/ bar: 75/100 ppm.
- 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: raw chicken in Superior 1 dr UR cooler: 46 degrees F.
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. NOTE: PIC voluntarily disposed of chicken.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: Discussed with PIC who had access restored.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Hand cleanser dispenser at handsink not functional at the time of the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: PIC provided soap to the handsink.
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06/29/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection
- Smoking in Non-Smoking Areas
Observation: Observe smoking inside the establishment. Facility has not been approve to have a smoking area inside.
Correction: Owner or person-in-charge must prohibit smoking in non-smoking areas of restaurant.
- 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 hand washing sink shall be maintained so that it is accessible at all times for employee use.--CFM remove the items blocking access to the handwashing.
- Critical: Falls Church City Code/CFM 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.---CFM arrived during inspection.
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12/29/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Note to manager:
- Please fax the parasite destruction letter to the Fairfax County Health department in 10 days. FAX:703-653-9448
-The facility is prohibited to allow smoking inside the facility at this time.
-Please contact plan review at the Fairfax County Health department when the facility is ready to be inspected for approval for smoking inside in a designated area.
- Exceptions (repeated violation)
Observation: Observe smoking inside the establishment. Facility has not been approve to have a smoking area inside.
Correction: Owner must comply with requirements of Title 15.2-2825.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Equipment / Good Repair / Operation
Observation: Observed M3 1dr Freezer at 61F.
Correction: The facility has already schedule for repair before the arrival of the EHS.---CFM move the french fries to another cooling unit.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: hood filters.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
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.
- Mops in Air-dry Position
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.
- Critical: Falls Church City Code/CFM 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.
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06/24/2014 | Routine | |
The purpose of today's visit is to investigate a complaint received by the Fairfax County Health Department on December 19, 2013. The complainant indicated "The Facility stopped serving food on Friday night at 7pm to smoke hookah and serve alcohol. No none-smoking area in the facility." EHS observed six hookahs being used to smoke in the none-smoking area, therefore is prohibited to smoke inside the facility. The complaint is confirmed. The owner indicated they will start the process on getting a none-smoking area approved at there facility.
- Smoking in Non-Smoking Areas
Observation: Observed smoking in non-smoking area of restaurant.
Correction: Owner or person-in-charge must prohibit smoking in non-smoking areas of restaurant.
- Exceptions
Observation: Facility has not been approve to have a smoking area inside.
Correction: Owner must comply with requirements of Title 15-2.2825A.
- Responsibilities of Owner or Proprietor
Observation: Six hookahs being used in non-smoking area.
Correction: Remove Hookahs from non-smoking area.
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12/20/2013 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Auto Chlor A5, Auto Chlor U3H (Bar)
EHS provided manager with employee health policy and consumer advisory sample handout.
Note to Manager: Please update the menu for proper consumer advisory and fax the update version to the Fairfax County Health Department in 30 days. Fax# 703-385-9568
Also, if the raw knuckle beef is received as whole muscle intact at the facility, a letter is needed from the distributor and Kitfo does not require consumer advisory.
- 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)
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored in the sink attracting drain flies.
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: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Kitfo, hamburgers
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand washing sink in the bar are leaking.
Correction: A plumbing system shall be maintained in good repair.
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12/16/2013 | Routine | |
This visit was conducted to do a Follow up inspection.
Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.
No violation noted during this evaluation. | 08/08/2013 | Follow-up | |
This visit was conducted to do a Pre opening inspection.
A permit was not issued at this time due to the following:
1. Install all shelving and tables.
2. Provide smooth non perforated ceiling tiles in the bathrooms
3. Ensure both dish machines are sanitizing
4. Provide soap and paper towel dispensers at all hand sinks.
5. Adjust door sweep at rear exterior door so that there are no gaps between the door and frame.
6. Provide a shelf above the 3 vat sink for the air drying of utensils.
Correct the above violations and call me to schedule a follow up inspection.
No violation noted during this evaluation. | 08/06/2013 | Pre-Opening | |
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