Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 200-400ppm based on manufacturer's specifications. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Management should continue to encourage staff to use the designated area for storage of personal belongings like jackets, back packs, purses, etc.
5. Management should ensure any equipment not being used is removed from the facility.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. 1DR Flat Top refrigerator @specialty coffee station, 2. 1DR Flat Top refrigerator @juice station.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE ALL INTERIORS OF REFRIGERATORS, RE-STOCK THEM AND RE-LOCATE THE THERMOMETERS TO THE FRONT OF THE UNITS WHERE THEY ARE VISIBLE.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The ambient air temperature gauge on the following units are not in good repair and/ or not accurate in the range of use: 1. 1DR Wall Freezer @fry station, 2. 2DR Wall Freezer @chicken station, 3. Burger Sliding Door Freezer, 4. Walk-in Freezer. Observed all digital, solar thermometers not working.
Correction: Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use. DISCUSSED WITH THE MANAGER. MANAGER SHALL CALL FOR SERVICE ON THE DIGITAL, SOLAR THERMOMETERS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink located next to the 3-vat sink being used for the storage of dirty equipment.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH THE MANAGER. MANAGER REMOVED THE DIRTY EQUIPMENT.
- 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 hand sink located next to the 3-vat sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH THE MANAGER. MANAGER PROVIDED A NEW SIGN.
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03/15/2016 | Routine | |
Today I conducted a Risk Factor Inspection in response to a complaint of Foodborne illness. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash their hands before putting on clean, single use 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. DISCUSSED WITH MANAGER. MANAGER WILL REITERATE THE IMPORTANCE OF WASHING HANDS AND USING GLOVES TO PREVENT CONTAMINATION TO FOOD.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1. Observed raw, frozen chicken patties stored on the shelf above frozen fish inside the 2DR wall freezer located next to the deep fat fryers. 2. Observed raw, frozen beef patties stored on a shelf above frozen cookies inside the walk-in freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH MANAGER. MANAGER REORGANIZED THE UNITS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the hand sink located directly next to the deep fat fryers for chicken and fish.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH MANAGER. MANAGER PROVIDED PAPER TOWELS.
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11/05/2015 | Risk Factor | |
Today I conducted a routine inspection. During my inspection the following was discussed with the certified food manager:
1. Make sure all refrigerators and freezers have working thermometers that are accurate. The thermometers shall be located where they are easily seen so staff can obtain ambient air temperatures of units daily to ensure the units are working properly.
2. Continue to keep all foods covered inside the Walk-in freezer.
3. Have maintenance replace any missing light shields in the kitchen.
4. Maintain Quaternary Ammonia sanitizing solution at the 3-vat sink at a concentration of 150-400ppm. Ideal concentration is 200ppm. Continue to use test kit to ensure the proper concentration at all times.
5. Maintain wiping cloth buckets with bleach sanitizer at a concentration of 50-200ppm. Continue to use test kit to ensure the proper concentration at all times.
If you have any questions or concerns please feel free to contact me at 703-246-2444. Thank you.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no working temperature measuring device located in the following refrigeration and freezer units: 1. Reach-in refrigerator at coffee station, 2. Reach-in freezer at the fry station, 3. 2-door reach-in freezer on the wall next to the chicken fry station, 4. Sliding door freezer for storage of hamburgers next to the grill station, 5. Walk-in 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. DISCUSSED WITH THE MANAGER THAT ALL UNITS SHALL BE EQUIPPED WITH WORKING THERMOMETERS. REPAIR DIGITAL THERMOMETERS AS NEEDED OR INSTALL THERMOMETERS INSIDE THE UNITS WHERE THEY ARE EASILY SEEN.
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08/27/2015 | Routine | |
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
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 less than 200 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. Inspection was at transition from breakfast to lunch service
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02/13/2015 | Routine | |
- 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: 2DR TRAULSEN COOLER (1) CORN & BLACK BEAN MIX AT 45F (2) SCRAMBLED EGG BREAKFAST BURRITO MIX AT 45F.
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. DISCARDED FOOD.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at (1) COFFEE MACHINE AT 80F (2) 3 VAT SINK AT 85F was measured at a temperature less than 100°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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUATERNARY AMMONIA solution was measured at >400 ppm. 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 200-400 ppm OR ACCORDING TO MANUFACTURER'S INSTRUCTIONS. Verify concentration using the appropriate test kit.
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09/10/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
No violation noted during this evaluation. | 03/11/2014 | Routine | |
The purpose of this visit was to perform a routine inspection
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK NEXT TO 3-COMPARTMENT SINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CORRECTIVE ACTION: HANDWASHING CLEANSER WAS PROVIDED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED NO DISPOSABLE TOWELS AT HANDWASHING SINK NEXT TO 3-COMPARTMENT SINK AND AT HANDWASHING SINK NEXT TO 2 CHICKEN FREEZERS AT END OF COOKLINE.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CORRECTIVE ACTION: TOWELS WERE PROVIDED.
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08/09/2013 | Routine | |
The purpose of this visit was to verify successful completion of corrections in progress at end of concurrent complaint and routine inspections of February 21, 2013.
Damaged gasket on door of Kolpak Walk-In Refrigerator has been replaced. Repaired grill produces 'Angus' burgers at 180F with no visibly pink meat or red juice when pierced. No critical violations remain uncorrected.
No violation noted during this evaluation. | 02/22/2013 | Follow-up | |
The purpose of this visit was to perform a routine inspection and to respond to a complaint of alleged foodborne illness. Full cooperation and assistance of staff and management in this matter is appreciated.
A follow-up inspection to confirm corrections as noted above will be performed on February 22, 2013.
Equipment: No diswashing machine. Hot Water Heater: Rheem G75-75N 70,000 BTU, 102.57 GPH.
- Critical: Raw Animal Foods Cooked to 155°F (corrected on site)
Observation: The following comminuted or ground meat, fish, or game animal was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: 'Angus' frozen ground beef patties were no consistently reaching 155F on one grill
Correction: proper temperature was achieved o the other grill.
- Equipment / Good Repair / Components / Gaskets (corrected on site) (repeated violation)
Observation: The door gaskets of the following unit is damaged: Kolpak Walk-In Refrigerator.
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. Gasket replacement has been ordered and received
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02/21/2013 | Routine | |
It is recommended that the Beverage Air 1DR freezer be lowered in temperature. The owner stated that the unit would be replaced. All equipment to be used in the food preparation area must be NSF or ETL approved.
The Health Department has been notified that settlement on a change of ownership will occur on December 31, 2012. 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. Hoods were cleaned in December 2012.
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 G75-75N
- Equipment / Good Repair / Components / Gaskets
Observation: 1) Door gasket on wall-mounted freezer is damaged and not attached to the door.
2) Automatic closer on walkin refrigerator door does not pull the door completely closed.
Correction: 1) Replace the damaged door gasket. Gasket has been ordered.
2) Adjust or replace the closer on the walkin refrigerator door. The closer must pull the door completely closed.
- Critical: Backflow Prevention, Device / When Required (corrected on site)
Observation: There are not backflow prevention devices on the two water supplies to the clothes washer.
Correction: Install backflow prevention devices on both faucets serving the clothes washer. Plumber was on site during inspection. Installation was in process.
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12/27/2012 | Pre-Opening | |
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