GREAT JOB!
No violation noted during this evaluation. | 11/25/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD SERVICE WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS.
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. TRAINING PROVIDED AND THEN CFM INSTRUCTED WORKERS ON PROPER PROCEDURES AND HAD WORKERS FOLLOW- CORRECT PROCEDURES. WRITTEN INFORMATION PROVIDED.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice 95F.
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. Reheated to 172F.
- 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: Falafal 49F & Yogurt 43F @ #1
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ADJUSTED TEMPERATURE DOWN FROM 40F TO 38F AND RETESTED FOODS. REGULAR MONITORING WILL PREVENT UN-NECESSARY 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 the wet wash cloths with a concentration of 0.0 ppm total chlorine. Water and/or Windex window cleaner being used.
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. TRAINING PROVIDED AND THEN CFM INSTRUCTED WORKERS ON PROPER PROCEDURES AND HAD WORKERS FOLLOW- CORRECT PROCEDURES. WRITTEN INFORMATION PROVIDED.
- Falls Church City Code/CFM Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568. Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at 703-653-9448. PLEASE INDICATE FACILITY NAME and INSPECTOR NAME. ORAL & WRITTEN INFORMATION PROVIDED.
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06/08/2015 | Routine | |
Note: CFM card is expired, but CFM took the exam and is in the process of obtaining a new card.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:(1) RAW BEEF STORED OVER DOUGH IN 2DR HOSHIZAKI COOLER (2) RAW GROUND BEEF STORED OVER SALAD MIX IN 2DR MASTERBILT COOLER.
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. REARRANGED FOOD.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: FETA CHEESE AT 51 IN 6DR TRUE PREP COOLER.
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.
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09/18/2014 | Risk Factor | |
Grease trap is serviced monthly.
No violation noted during this evaluation. | 03/31/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.--OBSERVED RAW BEEF SKEWERS OVER BREAD AND RAW BEEF SKEWERS NEXT TO RAW VEGETABLE SKEWERS IN THE HOSHIZAKI REFRIGERATOR.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. --EHS PROVIDED TRAINING ON PROPER STORAGE IN REFRIGERATION UNIT. CFM MOVED RAW BEEF BELOW BREAD AND RAW VEGETABLES.
- 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:--OBSERVED RAW BEEF SKEWERS OVER RAW SALMON SKEWERS IN THE HOSHIZAKI REFRIGERATOR.
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). --CFM MOVED RAW SALMON ABOVE RAW BEEF.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at was measured at a temperature less than 100°F. Handsink reading 75F.
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 HAD TO RELIGHT THE PILOT LIGHT. AFTER RELIGHTING PILOT LIGHT, HANDSINK READING 103F
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06/04/2013 | Routine | |
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