The purpose of today's visit is to conduct a risk factor inspection.
EHS recommends to have the right 2dr prep cooler service.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.---Discarded
- 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: shredded cheese, cook rice, garlic butter
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.---Theromostat adjusted and items above was moved to another cooling unit that maintains 41F and below.
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12/31/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: dish washing area needs caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep cooler and at the grill are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Plumbing / Maintained in Good Repair
Observation: The hand sink basin at the prep area is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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06/30/2015 | Routine | |
Jackson ES-2000 (Ecolab) Dish Washing Machine: Chlorine > 50 ppm.
sanitizer for 3-Vat Sink and Wiping Towel Buckets: Chlorine > 50 ppm.
- Critical: Cold Holding of Potentially Hazardous Food / 41-45°F with Existing Equipment until January 1, 2008 (corrected on site)
Observation: Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45°F. The following unit is not able to maintain internal items at a temperature of 41°F or less: In Delfield 3-Door Prep Cooler (Kitchen): top - sliced tomato 44F
Correction: cabinet - cooked roast beef 45F.
- Equip / Food-Contact / Cook Equip / Free of Deposits (corrected on site)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Equipment not kept clean
Correction: a dirty wiping towel was observed left on a meat and cheese slicer.
- Certified Food Manager/Certificate Process (repeated violation)
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) within 10 business days. A copy of the photo identification card can be FAXed to the food safety section at (703) 653-9448 (Attn: John Vander Voort, RE: Neighbors), or EMAIL to john.vandervoort@fairfaxcounty.gov Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
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. There were no hand wash signs in public/employee restrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. ALL REST ROOMS USED BY EMPLOYEES MUST HAVE SIGNS INSTRUCTING EMPLOYEES TO WASH HANDS BEFORE RETURNING TO WORK.
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11/03/2014 | Routine | |
"Person -In-Charge" above was present during inspection
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior surfaces of ice bins are not being cleaned as required. Soilage was observed on interior surfaces of ice machine at back of kitchen.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568, attn: John Vander Voort, RE: Neighbor's or EMAIL to john.vandervoort@fairfaxcounty.gov. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Fluorescent light tubes in the kitchen over food prep areas are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required
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. There is no hand washing sign in the men's rest room or in the women's rest room.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that many ceiling tiles in the kitchen are not maintained clean or in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. CLEAN OR REPLACE ALL SOILED OR DAMAGED CEILING TILES IN THE KITCHEN.
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05/05/2014 | Routine | |
The porpose of today's visit was to perform a risk factor assessment
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items was observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomato in tp of Beverage Air 2DR Prep Cooler at 43F.
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. Tomato was moved to Walk-In for pre-cooling. Discussed need for pre-cooling of room temperature items with cook.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: The low temperature, chemical warewashing machine (Ecolab Jackson ES-2000) was observed with a sanitizing rinse of less than 50ppm chlorine concentration..
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces. Manager called technician for adjustment. USE 3-COMPARTMENT SINK WITH CHLORINE CONCENTRATION MINIMUM 50 PPM FOR SANITIZING OF DISHES UNTIL DISH MACHINE IS REPAIRED. SEND REPAIR DOCUMENTATION TO EHS VIA FAX: 703-385-9568
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12/16/2013 | Risk Factor | |
The purpose of this visit was to perform a routine inspection: thank you for assisting in this process.
Smoking: Smoking Section approved by posted letter of 6/18/2010 from K Wastler, Technical Review, FCHD.
DM: Jackson ES-2000
- 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: sliced tomato in prep top above Beverage Air 2 door prep cooler, at 49F
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. CORRECTIVE ACTION: Tomatoes were moved to Walk-In Cooler.
- 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: 2 door flat top prep cooler at wait 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.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: Some ceiling tiles above food prep areas in the kitchen are damaged or stained.
Correction: Replace damage or stained tiles.
- Light Bulbs / Locations where Shielding is Required
Observation: Fluorescent light bulb in the kitchen ceiling are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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05/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Neighbor's Restaurant & Sports Pub, 262d Cedar Lane, Vienna, VA 22180 »