The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium concentration 3 vat sink: 300 ppm. Chlorine concentration wiping cloth bucket: 100 ppm. The following good retail practices were discussed during the inspection: 1) Hot water at 3 vat sink <135 degrees F. Service technician arrived during the inspection and repaired the hot water heater: 117 degrees F measured at 3 vat sink after repair was completed. 2) Leak at water filter in back room supplying coffee machine. 3) Ice scoop stored with handle in contact with the ice. 4) Thermometers must be provided for WI cooler and 1 dr UC cooler near griddle.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site) (repeated violation)
Observation: Water from all handwashing sinks was measured at a temperature less than 100°F: 75-76 degrees F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. NOTE: Pilot light relit during inspection.
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11/24/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink: 350 ppm.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly monitoring sanitizer level in 3 vat sink. Chlorine test strips used to test quaternary ammonium sanitizer solution in 3 vat sink.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. NOTE: Discussed wiht PIC.
- 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: shell egg in 1 dr UC cooler griddle: 51 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 shell eggs.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) 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: Sliced tomatoes.
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. NOTE: PIC set dial to monitor sliced tomato TPHC time.
- Equipment / Good Repair / Components / Gaskets
Observation: The door on the 1 dr UC latte cooler does not close properly to form tight seal. Gasket on WI cooler is damaged.
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. NOTE: PIC will have gaket and door repaired.
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06/18/2015 | Routine | |
The purpose of today's visit is to conduct a complaint investigation received to the Fairfax County Health Department on 12/16/14. The complainant alleged purchasing milk on 12/16/2014 and experience an odd taste and check that the shelf life date was 11/24/2014. The CFM was aware of the complaint and was unable to find any out of date milk after speaking to the complainant. During the inspection, all milk was observe within the shelf life date at 12/22/14, 12/27/14, and 01/06/15 at the time of the inspection. The complaint is not confirm at this time of the visit.
No violation noted during this evaluation. | 12/19/2014 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/19/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater newly installed: AO Smith Bt-80-300
EHS provided manager with hand washing signs and updated employee health policy.
Note to Manager: Please fax the service report that the leak and slow drain at the observed hand sinks to the Fairfax County Health Department within 10 business days. Fax#703-385-9568
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: The hand washing sinks hot water temperature is below 100F. Men's rest-room 92F,Kitchen handsinks(1)(2)(3)-93F,95F,94F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.--CFM made adjustments at the water heater area. Men's rest-room 101F, Kitchen handsinks(1)(2)(3)-103F,109F,107F
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The hand sink basin at the cook-line is slow to drain and the hand sink next to the 3-vat sink is leaking.
Correction: CFM has schedule service to repair. A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: The back door in the kitchen has a small opening from the outside located at the bottom left side.
Correction: Close the hole to protect against the entry of insects and rodents.
- 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 all handwashing sinks 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.---CFM was provided hand washing signs
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03/07/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 09/19/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water Heater: AO Smith (the model number is faded out)
Dish machine: n/a
Note to Manager: The ambient temperature in the Walk-in cooler is in the range of 41-46F, because of the small square footage in the walk-in cooler and the high traffic
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The hose connected from the soap/sanitizer dispenser connected to the 3-vat sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.---Degreaser spray bottle next to the margarine spray bottle.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.---Margarine spray bottle was moved away.
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05/17/2013 | Routine | |
The purpose of the evaluation was to conduct a routine food safety inspection.
Hot water heater:AO Smith BT 100 230
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility at right of grill was covered and inaccessible
Correction: A handwashing sink shall be maintained and accessible so that more than one handwash location is available.
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11/23/2011 | Routine | |
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