The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation. | 12/31/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: lamb shanks (1)(2)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.---Reheated above 165F
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Top shelving at the cook-line
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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06/16/2015 | Routine | |
Chlorine sanitizer in Hobart AM-15 dish washing machine and in 3-Vat sink: Cl>50 ppm. Grease trap between dish machine and 3-vat sink.
Parasite destruction letters (salmon, swordfish) are on file
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar being used to store a large plastic pitcher.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTIVE ACTION: MANAGER REMOVED PITCHER.
- 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 are three restrooms: none had sign: "Employees must wash hands before returning to work."
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTIVE ACTION: Provide handwash signs in all restrooms which may be used by employees.
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10/07/2014 | Risk Factor | |
Hobart Am-15 Dish Washing Machine: Chlorine ~100 ppm. Five Bar Coolers: contained no PHFs/TCSFs.
Parasite Destruction Documentation (Section 12 above): Please send copy of parasite destruction documentation from supplier(s) swordfish and salmon to EHS (Inspector) by FAX at 703-385-9568, Attn: John Vander Voort, RE: Nostos or by EMAIL to john.vandervoort@fairfaxcounty.gov within 10 business days (by May 15, 2014).
Cooler Repair Documentation (Section 45 above): Please also send documentation of cooler repair as indicated above.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: swordfish and salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. EHS (Inspector) provided information regarding the requirements of parasite destruction documentation.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 2-Door Flat Top Cooler on Cook Line.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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: True 2-Door Flat Top Cooler on Cook Line (Interior ambient temperature 54F, but no potentially hazardous foods stored in this unit).
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.
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05/05/2014 | Routine | |
THe purpose of today's visit was to perform a risk evaluation inspection
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
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. POST PERMIT IN A CONSPICUOUS LOCATION.
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11/21/2013 | Risk Factor | |
FINAL INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
Additional of new space. The work at the new space limited to Interior Partitions, Ceiling, HVAC, Lighting, Electric Outlets, New Rest Rooms and New Waitress Station.
INSPECTION
The above stated renovations have been inspected and approved by the Fairfax County Health Department. Paper towel dispenser is being installed at the new rest room hand washing sink.
No violation noted during this evaluation. | 11/14/2013 | Other | |
The purpose of this visit was to perform a routine inspection
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 3DR cooler, True 2DR flat-top 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. CORRECTIVE ACTION: PROVIDE THERMOMETERS IN ALL REFRIGERATION UNITS (COOLERS AND FREEZERS) TO MEASURE AMBIENT INTERNAL TEMPERATURE.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH (chlorine), test kit.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
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. CORRECTIVE ACTION: POST FAIRFAX COUNTY HEALTH DEPARTMENT FOOD SERVICE PERMIT IN PUBLIC VIEW.
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06/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Nostos, 8100 Boone Blvd, Vienna, VA 22182 »