Please fax or email a copy of invoice for fixing the 2DR flat top refrigerator within 10 days. Fax#703-653-9448.
REMINDERS:
1) Do not use Beverage Air 2DR flat top refrigerator to hold any potentially hazardous foods until it is capable of holding temperatures at 41F or below.
2) Monitor cook temperatures for burgers, especially for the left side for the machine closer to the preparation line (right).
3) Retrain employees on handwashing and sanitizing practices.
Note: Observed only 1 hand washing sink near cookline. No hand washing sink near dish washing area.
(Note: Time reflects inspection time only.)
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained and/or monitored in food safety as it relates to their assigned duties. Observed that the employee failed to wear blue gloves before touching raw meats, also the labels for time was not marked for several items, even the timers for hot holding foods were not turned on for several items.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed employee washing hands for less than 10 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to change gloves (did not wear blue gloves) and wash her hands after touching frozen raw burgers and before trying to touch bread for food preparation.
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. Note: The EHS informed the employee to change gloves and wash hands before touching the bread.
- Hair Restraint Effectiveness (corrected on site)
Observation: Observed one male employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Raw Animal Foods Cooked to 155°F (corrected on site)
Observation: The following comminuted or ground beef was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: observed quarter burgers cooked at 152F and 150F by the automated machine. Observed that some areas of 1 or 2 burgers from the entire batch that was cooked was pink. When checked the temperature is was less than 155F
Correction: Raw animal foods such as ratites, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to a minimum internal temperature of 155°F for at least 15 seconds. Flipped the burger for few seconds. Note: Discussed with the manager to monitor the cook temperatures more often and get the equipment checked.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried chicken 116F. Note: Observed that the timer for chicken was also not turned on. The facility uses time for quality of food.
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. Note: Discarded that piece of chicken.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: hopper liquid (milk) 49F --Beverage Air 2DR flat top refrigerator.
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: Discarded.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: Both sliced cheese stack on preparation line and shredded cheese.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- 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: Beverage Air 2DR flat top refrigerator at 49F.
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.
- 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 bucket 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles in kithchen is not maintained in good repair, details as follows:
1) grout missing for floor tile near 3-vat sink area.
2) Cove molding/damaged tile adjacent to prep sink area.
3) Several floor tiles missing in the basement storage area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Grout the floor tiles in kitchen to prevent further damage to the floor and fix all broken tiles/cove moldings.
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02/25/2015 | Routine | |
A JOINT RISK FACTOR INSPECTION AND INVESTIGATION WAS DONE REGARDING A COMPLAINT RECEIVED 9-12-2014. THE COMPLAINT WAS REPORTED IN A SEPARATE DOCUMENT/FILE. NOTE
- 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: MILK 46F & YOGURT 44F @ #1.
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. PHF ITEMS MOVED TO OTHER UNITS. Do not store any potentially hazardous food in the refrigeration unit #1 until after it has been fixed. ONCE REPAIRED, Adjust the ambient temperature of the refrigerator to have food temperatures 41F or less AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT UNNESSESIARY PROBLEMS.
- 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 2 of 3 wash cloth buckets with a concentration of under 10 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. ORAL & WRITTEN INFO. PROVIDED.
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09/15/2014 | Risk Factor | |
COMPLAINT RECEIVED 9-12-2014. THE COMPLAINT WAS REPORTED IN A SEPARATE DOCUMENT/FILE. NOTE
No violation noted during this evaluation. | 09/15/2014 | Complaint | |
AS A GOOD BUSINESS PRACTICE, IT IS RECOMMENDED THAT IF A REFRIGERATOR READS 41F BEFORE OPENING, IT IS DOUBTFUL THAT IT WILL KEEP THAT TEMPERATURE DURING THE BUSY TIMES OF THE DAY. SET THE TEMPERATURE TO BE 32F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. ALSO, REGULAR FOOD TEMPERATURE CHECKS ARE RECOMMENDED. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNIT #2 until after IT HAS been fixed or adjusted. Adjust the ambient temperature of the refrigerators to between 33-41F or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-8448.
(PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX).
- 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: MILK, WHITE 47F & CHOC.47F & BUTTER 44F @#2.
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. MOVED & DISCARDED POTENTIALLY HAZARDOUS FOODS & TURNED UNIT TEMPS. DOWN. RECOMMEND MONITORING.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: MOST FREEZERS & REFRIGERATOR UNITS HAVE NO WORKING THERMOMETERS.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. ALL FREEZERS & REFRIGERATOR UNIT NEED WORKING THERMOMETERS.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. 103F
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. CHECK WATER HEATER FOR PROPER OPERATION.
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06/19/2014 | Routine | |
The purpose of today's visit is to investigate a complaint received by the Fairfax County Health Department on December 6, 2013. The complainant indicated a sewage pipe leakage in the facility's basement and was concern about contamination. When the EHS arrived at the site, the facility has voluntary closed the facility due to a main drain backup. EHS observed gray water sewage leak in the basement, where the single service items being stored. The manager agreed to discard all the single service items open from there packaged and anything that was saturated from the leak or splash in the basement. The main drain was being service and able to unblock the main drain to the public sewer system during the visit. The whole kitchen, basement, dining room, and rest-rooms was thoroughly cleaned, including all the floors due to the backup at the drains. EHS did a final walk through before the facility was able to open. The complaint is confirmed.
No violation noted during this evaluation. | 12/06/2013 | Complaint | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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 first 2 wash cloth buckets with a concentration of 0.0ppm 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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the 3 compartment sink solution was measured at >400 ppm Quat. Ammonia. 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 Quat. Ammonia solution at 200ppm. Verify concentration using the appropriate test kit.
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11/12/2013 | Risk Factor | |
The purpose of today's visit is to investigate a complaint received by the Health Department on June 23, 2013, in conjunction with conducting a Follow-up inspection, from Jan. 8, 2013. All items deleted from the previous inspection were completed.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets and door it self of the following unit(s) are (missing, damaged): 1) Hamburger Freezer on right side of grill. 2) Upper Cabinet freezer (gasket) & base cabinet door (Hinge)
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 @ 3 compartment sink with a concentration of 400 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
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06/25/2013 | Follow-up | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: French Fry Freezer.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Clothes Washers and Dryers / Req'd if Linens Laundered On Site
Observation: Work Clothes/Linens that are cleaned on site are being manually washed or air dried.Washer tub and door rusted.
Correction: If work clothes or linens are laundered on the premises, a mechanical clothes washer and dryer shall be provided and used. Repair or replace.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets and door it self of the following unit(s) are (missing, damaged): 1) Hamburger Freezer on right side of grill. 2) Upper Cabinet freezer (gasket) & base cabinet door (Hinge)
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-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 @ 3 compartment sink with a concentration of 400 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: 1) Coffee filters & paper sandwitch boxes were observed stored unprotected. 2) Basement storage of boxes of cups on floor..
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- 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.
- Heating, Ventilating, Air Conditioning System Vents
Observation: No basement ventilation noted.
Correction: Ensure ventilation system is in correct operation.
- Physical Facilities Good Repair
Observation: Observed that the @Physical structure@ is not maintained in good repair. 1) Holes in wall near unused prep sink, and drive thru service window wall. 2) Basement floor wet and many floor tiles loose or missing. 3) Basement wall bottom molding loose.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Seal, stop water leak (Most of floor is wet under floor tiles), repair and/or replace to good condition.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the @Physical structure@ in the @Location@ is in need of cleaning. Basement floor and wall behind fallen wall molding.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #4862, 3924 Old Lee Hwy, Fairfax, VA 22030 »