Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional violation observed:
-6-501.19 Toilet room doors kept closed. Please install door closer for new restroom doors.
*Please provide a picture of restroom door closers by January 17, 2015.
*Please submit plan review for your future beer making process.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
No violation noted during this evaluation. | 12/17/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-How to make bleach sanitizer.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: deli meats, mozzarella cheese.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Dated.
- 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: fried chicken wings
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.
- 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.
- Physical Facilities Good Repair
Observation: Observed that the following are not in good repair: holes in the ceiling and wall, cracked beam.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following are in need of cleaning: accumulation of flour around dough roller
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/29/2015 | Routine | |
This is a follow-up inspection to check on the repair of the air gap below the sanitize. The current manager has a photo identification. The employee who needed the photo identification Certified Food Manager card is no longer employed by this facility. Thank you. No further follow-up is necessary since the facility is now in compliance with the previous outstanding violations.
- Critical: Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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01/16/2015 | Follow-up | |
The purpose of this visit is to conduct a follow up inspection Thank you for your participation during this inspection.
Violations noted during today's visit:
1) 5-402.11 REPEAT VIOLATION: Air gap. Restore the air gap below the sanitize basin of the three vat sink.
2) In addition, remember to obtain your photo identification Certified Food Manager Card.
An extension of 10 days has been granted to allow for compliance of the above violations.
If you have any questions, please call the health department. Thank you.
The time for this inspection took longer due to computer problems.
- Critical: Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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01/06/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment. Thank you for your participation during this inspection.
Additional violation:
5-402.11 Air gap. Restore the air gap below the sanitize basin of the three vat sink and email a photo to my attention within 10 days.
If you have any questions, please call the health department.
Also, remember to obtain your photo identification certified food manager card and email or fax a copy to my attention within 10 business days. I have provided you with my business card. Thank you.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Provolone cheese, american cheese, deli turkey, deli ham in the walk in refrigerator.
Correction: Information concerning proper datemarking was provided to the manager. The manager properly dated the above identified foods. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the kitchen handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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10/30/2014 | Risk Factor | |
The purpose of this visit is a routine inspection. Facility noted in clean and orderly condition. Employee health policy in place. Sanitizer tested at an acceptable level, however it is important that you obtain you own test kit to ensure that the sanitizer is within approved strength for food contact surfaces. If you have any questions, please call the health department.
Facility Data:
Water heater: Rheem Vanguard 6E741A
- 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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the front dry storage area is not covered with a shield.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the bottom surface of the screen door
Correction: Ensure a tight seal around the entire door is present to protect against the entry of insects and rodents.
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04/11/2014 | Routine | |
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning his hands in the 3-compartment/ food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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. Unmarked spray bottles with cleaning chemical solutions were not properly labeled.
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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09/24/2013 | Risk Factor | |
There are two storage areas which are in need of organization. There is a need for a general cleaning. Food contact surfaces are clean. There is residue on walls and shelves which have been overlooked in the general cleaning of the facility.
The Health Department has been notified that settlement on a change of ownership will occur on August 30, 2013. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in June 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Rheem Vanguard 6E741A
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) aluminum foil and tape used to repair a cracked knob on the meat slicer
Correction:
2) aluminum foil used to seal open cavities in shelving unit opposite the pizza oven
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The meat slicer was in need of cleaning.
Correction: Wash rinse and sanitize the meat slicer.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) shelves above 3 vat sink
Correction: 2) outside surfaces of all upright refrigerators and freezers.
- 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: Pelonis microwave oven.
Correction: Food equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF or ETL.
- Outer Openings, Protected / Screen Requirements
Observation: 1) The outer back door does not seal tightly in the frame when closed. Light is visible from under the door.
2) The screen door does not seal tightly in the door frame when closed. Light is visible from a gap at the top of the door.
Correction: Seal both doors to prevent the entry of insects, flies, etc. Light should not be visible anywhere around the door when looking from the inside.
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08/22/2013 | Pre-Opening | |
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