| No violation noted during this evaluation. | 12/14/2015 | Risk Factor | |
- Equipment / Good Repair / Operation
Observation: The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm.
Correction: .WITH-IN 10 DAYS FAX A COPY OF DISHWASHER CORRECTION COMPLETION TO OUR OFFICE. phone # 703-653-9448 INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. 0.0ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM ordered use of 3 comp. sink.
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05/13/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/23/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: CMA-S-AH-2
Note to Manager: Please send a picture of the menu board and consumer advisory statement with asterisks for the eggs dishes that may be order undercooked or raw within 10 within days to the Fairfax County Health Department.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu board without the asterisking (*): eggs
Correction: Add asterisks (*) on the eggs dishes and the consumer advisory statement. 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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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04/04/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager with consumer advisory sample sheet.
Note to Manager: Please fax or email that the eggs and smoked salmon has the proper consumer advisory within 30 calendar days to the Fairfax County Health Department. Fax# 703-385 9568.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.---eggs and smoked salmon.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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12/04/2013 | Risk Factor | |
The purpose of today visit is to conduct a routine inspection.
Water Heater: AO smith DVE-120-917 X3
Dish machine: CMA S-AH-2
EHS provided manager with employee health policy.
- 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)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
- 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. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Auto Shutoff Time at least 15 secs.
Observation: When timed, the automatic shut off faucet at the handwashing sink located at kitchen did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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01/25/2013 | Routine | |
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