The purpose of this visit is to follow up to ensure that reduced oxygen packaging has ceased until approval for a variance and a HACCP Plan is approved. EHS observed walk in units and did not observe any reduced oxygen packaging. Chef reports all reduced oxygen packaging has ceased. Thank you.
No violation noted during this evaluation. | 12/08/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment. Employee Health Policy in place. Thermo-label activated onf irst run in the heat sanitizing dishmachine.
IMPORTANT: Cease Reduced Oxygen Packaging for corned beef and pastrami and turkey breast, or any other potentially hazardous foods, as this process requires a variance under the 2005 food code. Also, do not reduce oxygen package raw beef scraps or raw steak without having a HACCP Plan on site. In addition, do not begin Sous Vide until a HACCP Plan is on site at your facility. HACCP Plans shall be compliant with the 2005 food code (and subsequent 2013 Food Code, once Fairfax County adopts the 2013 Food Code). I have provided you with the contact information for the Senior Environmental Health Specialist, to contact for consultation, assistance or HACCP Plan approval.
A follow up will be conducted within the next 10 calendar days to verify no ongoing reduced oxygen packaging.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Approximately 18 inch deep, lexan container of left over vegetable soup, cooked ham half, deli ham, sliced in bulk,, approximately 18 in deep container of marinara sauce, American cheese slices, slice din bulk, pulled chicken cubes in zipped locked bags, all stored in the walk in refrigerators and observed undated.
Correction: The manager dated the foods for a use by date not to exceed 7 days. The dating varied because the items were prepared on differing days which, per manager did not exceed 7 days. Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Variance Requirement for Specialized Processing Methods (corrected on site)
Observation: The person in charge described a method of packaging the following food using Reduced Oxygen Packaging requiring a variance from the Health Department:Observed 18 frozen packages of corned beef, per manager had been in the walk in freezer for 2 days. Found an additional two packages of frozen corned beef inside the walk in freeezer when inspecting the freezer. Per manager packages if corned beef were placed in walk in refrigerator two days prior. Manager produced 1 frozen turkey breast which had been in the walk in freezer for 1 week. Manager also had two non-frozen packages of turkey breast which had been in the walk in refrigerator for 3 days, per manager.
Correction: The corned beef packages (total of 20) were opened and placed into the walk in refrigerator and dated for 6 days total time. The three turkey breasts were voluntarily discarded by the manager. A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans. CFM AGREED TO DISCONTINUE ALL REDUCED OXYGEN PACKAGING UNTIL A COMPLETE HACCP PLAN IS IN PLACE AND/OR APPROVED BY THE HEALTH DEPARTMENT.
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12/04/2015 | Risk Factor | |
Observed facility clean and organized. Certified food manager provided evidence that she had recently obtained Serve Safe certification, and was awaiting printed certificate to obtain photo identification
No violation noted during this evaluation. | 06/22/2015 | Routine | |
Evident active managerial control of food safety through training and monitoring of staff, record keeping, and monitoring food storage/preparation. EHS discussed with CFM methods for testing and monitoring sanitization following handwashing and in the automated dishwasher.
Please send evidence of repairs made to the two door prep top refrigerator on the cookline to the EHS no later than 28 March 2015. It is suggested that damaged or worn gaskets on other refrigeration units be replaced soon
- 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: Cooked chicken (47 F), Garlic in oil (48 F), Pico de gallo (44 F), and sliced tomato (43 F) in two door prep top refrigerator on cook line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. CFM ORDERED POTENTIALLY HAZARDOUS FOODS DISCARDED. DISCONTINUE USE OF THE REFRIGERATOR TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL IT IS REPAIRED.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Two door prep top on cook line (44 F)
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. PLEASE SEND EVIDENCE OF REPAIR TO EHS NO LATER THAN 28 MARCH 2015.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Two door prep refrigerator on cook line and two drawer cooler at grill. Some other units have visibly worn gaskets that are likely to require replacement soon.
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. REPLACE DAMAGED GASKETS.
- Can Opener / Good Repair / Sharp
Observation: The can opener blade appears dull.
Correction: Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. INSPECT, CLEAN, AND REPLACE CAN OPENER BLADES AS NEEDED.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The ambient air temperature thermometers in multiple units are not accurate in the range of use.
Correction: Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use. Calibrate or replace innacurate thermometers.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen floors and walls need of cleaning - especially underneath and behind equipment. Grease dumpster was observed with accumulation of grease and plant litter on top.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. BOTTLES WERE LABELED. REVIEW LABELING PROCEDURES WITH STAFF
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03/18/2015 | Routine | |
This is risk factor assessment.
*Please be sure to wash hands before putting on gloves and change gloves often, and especially when they are contaminated.
EHS also discussed increased foodborne illness during cold seasons and to remind employees on Employee Health Policy.
No violation noted during this evaluation. | 12/23/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Consumer advisory: cooked to serve hamburger
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu board, without proper disclosure: hamburger
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Labeled.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: chemical cleaning spray bottles.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Labeled
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06/13/2014 | Routine | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
*Thank you for a great inspection!
*Please remember to post permit on conspicuous location after the renovation.
*Please mark the last date of shell stock sold on the tag and store in chronological order for 30 days.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
No violation noted during this evaluation. | 05/15/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before putting on 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.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. Observed oysters in walk-in cooler without tags. In addition, facility is not keeping removed tags for 90 days.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Unables to correct during inspection due to missing tags. Provided training to chef on proper shellstock tag method.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: cooked to serve steaks on dinner menu. Please also use different notation (other than sterisks used for undercooked items) for allergyn notice on South western eggroll on dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180ºF. Water heater is broken.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F. Quat santizer at the 3-vat is at correct concentration. Manager will manually sanitize all equipments.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink was measured at a temperature less than 100°F. Water heater is broken.
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.
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12/03/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Employee was sweating profusely and dripping. Please wear a hat.
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: 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 (54F), 1/2 and 1/2 (54F) in drink chest cooler - discarded.
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.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: Doors into the kitchen were both kept open for ventilation. Please use available screen doors.
Correction: Keep doors closed to prevent entrance of pests.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: RAID - discarded. Confirmed pest control in factility. Manager will confirm pest control that will be performed today will perform pest control at snack bar.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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07/15/2013 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling raw chicken.
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.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 2 cans of apples sauce.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- 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: cottage cheese (55F), sour cream (57F), cream cheese (50F) in 1dr reach-in cooler at server station - discarded and emptied of all potentially hazardous food.
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.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the breakfast menu without proper disclosure: cooked to order eggs, and lox.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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: 1dr display cooler at server station.
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: 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-vat with a concentration of 500 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at prep area was being used to prep food.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- 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: hand sink by server station and by dish machine.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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05/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mount Vernon Country Club, 5111 Old Mill Rd, Alexandria, VA 22309 »