Members Cafe & Deli, 3823 B South George Mason Drive, Falls Church, VA 22041 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Members Cafe & Deli
Address: 3823 B South George Mason Drive, Falls Church, VA 22041
Type: Fast Food Restaurant
Phone: 703 379-0771
Total inspections: 4
Last inspection: 06/03/2015

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a risk factor assessment. CFM fact sheet provided to PIC. Chlorine sanitizer in 3 vat sink initial/final: 0/150 ppm. The following good retail practices were discussed during the inspection: 1) Urinal in bathroom is currently blocked by stored items. Remove ladder and other stored items from bathroom. 2) Provide test strips to measure chlorine concentration in 3 compartment sink. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF CFM PHOTO ID TO HEALTH DEPARTMENT WITHIN 10 DAYS AS DETAILED ABOVE. Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: 15+ utensils equipment air drying in rack had been washed and rinsed only. Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: PIC set up sanitizing sink of requireed concentration and had all items santized. Certified Food Manager/Certificate Process Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Correction: 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. NOTE: Provide copy of CFM photo ID to Health Department within 10 days.	06/03/2015	Risk Factor
The purpose of today's visit was to conduct a routine inspection. The LCFM on duty at the beginning of the inspection, did not have her LCFM photo card or successful exam certification in the facility. She agreed to fax to the EHS no later than the next morning, November 6, 2014. EHS also observed that no paper towels were provided at kitchen hand sink, this was corrected during inspection. Food Storage Containers, Identified with Common Name of Food Observation: The following food items that are not easily identified by appearance were observed without a label:-----------sugar. Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. Temp Meas Devices for Cold & Hot Hold Equipment, Present Observation: There was no temperature measuring device located in the following cold holding equipment:-------Chest cooler. 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. Lighting Intensity/ Food Prep Area / 50 foot candles Observation: Observed that inadequate lighting less than 50 foot candles was provided in the beverage preparation areas. Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Cleaning Frequency for Physical Facilities Observation: Observed that the following is in need of cleaning:----walls and ceiling. Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.	11/05/2014	Routine
The purpose of today's visit was to conduct a routine inspection. Water heater: Craftmasters 2EF30LD0354 Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC 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: Approved Food Source / No Home Prepared Food (corrected on site) Observation: The following food item(s) is prepared in a private home, an unapproved food source, is distributed or offered for sale to the public:--------samosas. Correction: Food prepared in a private home may NOT be used or offered for human consumption in a food establishment. DISCARDED. Refuse Container with Cover/ Women's & Unisex Toilet Room Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex restroom. Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.	03/21/2013	Routine
This establishment is being permitted as a an exempt private club which allows for smoking in the facility along with its food service. The establishment has met all requirements specified for a private club as defined in the Virginia Indoor Clean Air Act - see file for details. The facility is not to be open to the general public. Membership is required, with membership cards issued. In order to validate the membership, a number must be assigned to each application and the same number attached to the membership card issued to the member. At this time, due to a limited menu, a limited certified food manager is required to supervise the food preparation. If the menu expands to include the preparation of sandwiches, a full certified food manager is required to supervise the food preparation. Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval. 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. There is an extremely limited menu at this establishment - coffee, juice and pre-packaged food. A hood exhaust system and grease trap are not required. Water heater: Craftmasters 2EF30LD0354 Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent Observation: Shelves in food prep area are made of wood. They are not sealed. Correction: PAINT the shelves. Hand Drying Provision / Individual, Disposable Towels Observation: Paper towels are not in a dispenser near the handsink. Correction: Install a paper towel dispenser at the handsink.	12/04/2012	Pre-Opening

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