The purpose of this visit is to conduct a risk factor assessment. Active Managerial Control information shared with the manager. Thank you. If you have any questions, please call the health department at 703-246-2444.
No violation noted during this evaluation. | 08/27/2015 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw shell eggs stored above uncovered pancakes in the Traulsen 4 door refrigerator.
Correction: Eggs were moved to another unit. Store raw foods below or away from ready to eat foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Observed liquid eggs (45 F) and sliced tomatos (49 F) in the Traulsen 4 door refrigerator. Observed yougurt in the front end reach in refrigerator.
Correction: Maintain potentially hazardous foods at (41 F) or below. Units were adjusted to maintain foods at proper temperatures.
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12/04/2014 | Risk Factor | |
FINAL INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
1. Renovations of dining room area.
2. Renovations of rest rooms.
3. Expansion of kitchen area.
4. Renovations of front counter area.
5. Installations of new equipment.
6. Replace signage
INSPECTION
The new construction and equipment on the above discussed renovations have been inspected and approved by the Fairfax County Health Department.
No violation noted during this evaluation. | 11/13/2014 | Other | |
This was a routine inspection. Thank you.
*Please be sure to wash hands after handling raw animal foods and before putting on new gloves.
- Utensils That are In-Use / Between-Use Storage
Observation: Using bowl to scoop ice from ice chest.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Use scoop with handle for ice with handle stored outside of the ice.
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03/24/2014 | Routine | |
This inspection was to investigate on a complaint received on following issues observed on September 13, 2013:
- Employees are not wearing gloves while preparing food.
- Cashier was coughing into her/his hands, handling money, and preparing customer food.
EHS did not observe bare hand contact of ready to eat food during this inspection. EHS observed at the beginning of inspection, one employee who was handling ready to eat food (making sandwiches) were wearing gloves. Other employees were not wearing gloves (i.e. preparing french fries) but EHS did not observe bare hand contact. EHS discussed glove usage and requested manager to review and re-enforce internal procedures.
EHS discussed when to wash hands, especially after handling raw animal food, and provided poster on glove usage. EHS did not observe any ill employee and reminded manager employees should wash their hands after contaminating their hands. EHS discussed with manager separate roles employees may perform to reduce contamination. Manager said when there is reduced number of employees, cashier may also grab food/bag french fries for service but when fully staffed, cashier only handles money and another staff will fill the order.
**Please review internal glove regulations and remind your staff on proper glove usage.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands after handling raw meat and before putting on new gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
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09/17/2013 | Complaint | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 wet wiping buckets with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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09/05/2013 | Risk Factor | |
A complaint was received on January 28, 2013 with following complaints:
1) Wife ate Southwest salad and vomited.
2) Angus Mushroom hamburger bun was old and had yellow spot on it. Complainant suspect it is expired food.
3) Employee was observed using same gloves to prepare ready to eat food after handling raw meat.
EHS performed a complaint investigation and observed that 4 bags of buns, including buns for Angus Mushroom burger, had expired dates of 1/25/13 and 1/28/13. All expired buns were discarded. EHS observed prepared Southwest salad cooling for 1hour in 1dr prep cooler at cookline. EHS talked to employees that due to cooked corn, cooked beans and shredded cheese in Southwest salad, that this salad needs proper cold holding to prevent any food borne illness from occurring. Lastly, EHS observed used gloves saved. Used gloves should be discarded and not kept, especially blue gloves that may have been used to handle raw animal foods. In addition, EHS reviewed single glove use policy and provided written instructions on need to change gloves and need to wash hands when contaminated.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: two bags of Angus Mushroom hamburger buns had expired date of 1/25/13 and two other bags of other hamburger buns had expired date of 1/28/13 - all discarded.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees: used blue glove was kept on the fryer handle - discarded.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
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01/30/2013 | Complaint | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after entering kitchen area from outside and before handling food equipments at 3-vat sink.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: 4 bags of buns had expired dates of 1/29/13 and 1/25/13 - discarded.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed box of open raw eggs over orange juice in 4dr upright cooler - right.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees: observed used blue gloves left on equipment - discarded.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): open liquid egg on counter, two broken digital timers for cooked eggs on hot tray were missing time stamp - manual time stamps were placed.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are damaged: 1dr prep cooler in front and 1dr prep cooler at cookline
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.
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01/30/2013 | Routine | |
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