The purpose of this visit was to conduct a risk factor assessment. Please send invoice for repair of dish machine within five days.
If you have any questions, please call (703) 246-2444. Thank you.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Dish machine observed at 0 PPM chlorine.
Correction: The chlorine levels are too low in the dish machine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine.
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11/13/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Discussed employee health policy, sanitizing methods and levels, and approved practices/areas for employee beverages during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Observed containers of syrup being stored on the floor adjacent to the shake machine.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Person in charge removed syrup containers from floor to be stored appropriately elsewhere.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment had 2015 permit posted in office. Discussed relocating with person in charge.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. PERSON IN CHARGE PLACED PERMIT FOR PUBLIC VIEW.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the front handsink is being used to dump coffee and ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Discussed with person in charge.
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04/10/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
The manager is going to call technician to check Beverage Air 1DR flat top refrigerator and fax an invoice within 10 days.
Note: They turn off all the freezers and refrigerators at night and move everything in walk-in freezer and walk-in refrigerator. Recommend to leave the refrigerators and freezers on as it takes time for the machine to cool down in the morning and they cannot use it until it is under 41F or below.
Facility Data:
Pest Control: Every week.
Grease Trap: Every 15 days.
Hood System: Every 3 months.
Dishmachine: Autochlor AC-44
(Note: Had to wait to longer check 1 refrigerator and dish machine).
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: To-go boxes and spoons at smoothie station were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front left being used to dump ice and on right near softserve machine had tray and wiping cloth in it.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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 (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.
- Physical Facilities Good Repair
Observation: Observed that the tiles around the 3-vat sink area needs new grout.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at more than 500 ppm in the spray bottle for the kitchen. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 150 ppm to 400 ppm per the label instruction. Verify concentration using the appropriate test kit.
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02/07/2014 | Routine | |
FINAL CONSTRUCTION AND EQUIPMENT INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
Installation of McCafe Beverage Station and Equipment.
INSPECTION:
The new McCafe Beverage Station and Equipment have been inspected and approved by the Fairfax County Health Department. The Station is hereby approved for operations.
No violation noted during this evaluation. | 07/23/2013 | Other | |
The purpose of today's visit is to conduct a routine inspection.
Water Heater: Rheem rudd G100 200A
Dishmachine: Autochlor AC-44
Please fax the signed sheet for providing training for the Employee Health Policy within 10 days.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked eggs 45F and sliced tomatoes 52F--Beverage air flat top refrigerator salad. Note: Items were in use.
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.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
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07/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #3420, 14390 Air And Space Museum Parkway, Chantilly, VA 20151 »