A Follow up inspection has been conducted today to verify presence of certified food manger with valid Fairfax County Food manager approved card and assess working of 1 DR unit . Also provided manager with Employee Health Poilcy packet and web links to get more agreement and information sheets in different languages. It was noted that manager has a valid card from ORS Interactive.
No violation noted during this evaluation. | 08/18/2015 | Follow-up | |
Today I conducted a routine inspection with a colleague at the above named establishment. The certified food manager has been advised that a re-inspection will be conducted within 5 business days to verify that he has obtained the proper certified food manager's card for Fairfax County, the Employee Health Policy has been established and implemented and the True reach-in refrigerator at the pizza prep. station is functioning at 41f or below.
If you have any questions or concerns please feel free to contact me at 703-246-2444. Thank you.
- 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." OBSERVED NO EMPLOYEE HEALTH POLICY PRESENT AT THE ESTABLISHMENT.
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: 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: 1. Sliced ham inside the True reach-in refrigerator at the pizza prep. line: 43f, 2. Pesto in a squeeze bottle at the pizza prep. line: 60f, 3. Garlic in oil in a squeeze bottle at the pizza prep. line: 58f.
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. DISCUSSED WITH THE MANAGER THAT ALL COLD FOOD SHALL BE HELD AT 41F OR BELOW.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: 1. Delfield 6-drawer reach-in refrigerator at the pizza prep. station, 2. True reach-in refrigerator at the pizza prep. 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 THAT ALL REFRIGERATION UNITS SHALL BE PROVIDED WITH A THERMOMETER THAT IS LOCATED IN THE FRONT OF THE UNIT TO OBTAIN ACCURATE AIR TEMPERATURES.
- Sanitizer Test Kit Required (corrected on site)
Observation: Observed the wrong test kit to verify the concentration of Quaternary Ammonium used at the 3-vat sink.
Correction: Obtain the proper QUATERNARY AMMONIA test kit. DISCUSSED WITH THE MANAGER THE PROPER TYPE OF TEST KIT NEEDED TO VERIFY THE CONCENTRATION OF SANITIZER IS ALWAYS AT 150-400PPM IN ADDITION TO THE PROPER STORAGE TO PREVENT WATER DAMAGE. MANAGER WILL ORDER A NEW TEST KIT AND I PROVIDED SOME STRIPS FOR HIM.
- 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: 1. True reach-in refrigerator at the pizza prep. station is registering an ambient air temperature of 45f.
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: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. DISCUSSED WITH THE MANAGER THAT A CERTIFIED FOOD MANAGER SHALL BE PRESENT DURING ALL OPERATIONAL HOURS.
- 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. OBSERVED THE CERTIFIED FOOD MANAGER HAS LICENSURE FROM MARYLAND.
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. DISCUSSED WITH THE MANAGER THAT HE HAS 5 BUSINESS DAYS TO OBTAIN THE PROPER CERTIFIED FOOD MANAGER'S LICENSE FOR FAIRFAX COUNTY. REINSPECTION WILL BE CONDUCTED TO VERIFY.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed spray bottles of chemicals not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The spray bottles were found hanging on a rolling cart with packages of croutons and stored on a rack above insulated pizza carriers.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. DISCUSSED WITH THE MANAGER THAT ONCE CHEMICALS ARE USED THAT THEY SHOULD BE PROPERLY STORED AWAY.
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08/11/2015 | Routine | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection and providing clarification to my questions.
At this inspection further time was taken to discuss with the CFM Employee Health Policy. Manager goes through Employee Health policy and guidelines with all staff on a regular basis and the staff are made to sign documentation sheets. Staff on site is aware of Employee Health.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED ACCUMULATION OF A BLACK MOLD LIKE SUBSTANCE AT THE JUNCTION OF THE 3 VAT SINK AND WALL.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ASKED THE CFM TO CLEAN THE AREA AND RECAULK IF NEEDED.
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02/23/2015 | Routine | |
| No violation noted during this evaluation. | 10/07/2014 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:OBSERVED SQUEEZE BOTTLES OF BARBECUE SAUCE AND OLIVE OIL ON THE SHELF ABOVE THE DELFIELD 6 DRAWER PREP UNIT THAT WAS NOT LABELED.
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.MANAGER LABELED THE CONTAINERS.
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03/31/2014 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: OBSERVED FOOD HANDLER PREPARING SALAD FOR CUSTOMER USING BARE HANDS.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.CORRECTED: EMPLOYEE DISCARDED THE BOWL OF SALAD.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CORRECTED: CERTIFIED MANAGER CAME IN APPROXIMATELY 25 MINUTES AFTER THE INSPECTION HAD STARTED.
- 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.CORRECTED: EHS PROVIDED CFM WITH HAND WASHING SIGNS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Quarternary Ammonium sanitizer solution was measured at > 500 ppm when measured with the appropriate test strip. 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 Quarternary Ammonium sanitizer solution at 150-400 ppm. Verify concentration using the appropriate test kit.CORRECTED: DISCUSED WITH CFM ON REDUCING THE CONCENTRATION TO APPROVED LEVELS.
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10/24/2013 | Risk Factor | |
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location. OBSERVED ALL PERMITS POSTED AT THE BACK OFFICE.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. CORRECTED: DISCUSSED WITH CFM.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back of the kitchen is blocked by several stacked up dough trays preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED: DISCUSSED WITH CFM TO REMOVE ALL ITEMS FROM THE AREA AND MAKE THE SINK ACCESSIBLE TO EMPLOYEES
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3VAT sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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05/14/2013 | Routine | |
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