The purpose of today's visit is to conduct a risk factor inspection in conjunction to a complaint investigation.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at server-line handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.---Paper towels replenish
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02/01/2016 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: The design of the walk-in cooler has openings around the door that could cause issue insulating cold holding temperature.
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.
- Critical: Water / Capacity / Quantity and Availability
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment. Service has already been schedule prior to the inspection.
Correction: The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.
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07/14/2015 | Routine | |
The purpose of today's visit is to conduct a complaint investigation that was received to the Fairfax County Health Department on 04/21/2015. The complainant allegedly observe sewage flooding from the telephone room in the parking garage below the first floor and has been occurring for the past four weeks. Talk to the CFM about the complaint and was aware about the leak. The general manager indicated on the phone, that repairs to the plumbing was conducted on 04/12/15 and has also schedule flooring company to assess the kitchen floor for openings that could cause leakage below. Observe no leakage at the time of the visit, but observe evidence of water leakage on the floor and large trash container half full of water in the telephone room with no sewage odor. The maintenance engineer indicated the trash container was empty yesterday morning. The engineer will empty the large trash container and follow-up visit will be conducted tomorrow morning.
No violation noted during this evaluation. | 04/22/2015 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation. | 02/27/2015 | Routine | |
PIC accompanying inspector: Kristine Kash, ServSafe 20881361, 23-Jul-2018. Discussed HACCP plans and documentation, EHP, Consumer Advisory.
Interior Grease Trap near 3-Vat Sink and Dish washing Machine.
Sanitizer for Towel Buckets and 3-Vat Sink: Chlorine > 50 ppm.
Dish Washing Machines: Kitchen - Hobart CHM-A passed Thermolabel test
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets and door hinge of the right cabinet door of the following unit are damaged: NSF 2-Door Prep Cooler #2 (pizza ingredients). This door is not bsealing properly due to damage.
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. REPAIR DAMAGED DOOR.
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11/13/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
There are no violations observed during this visit. Review hand washing guideline and glove use.
Provide bleach sanitizer test strips for the dish machine in the bar area.
No violation noted during this evaluation. | 09/02/2014 | Risk Factor | |
Additional Cooler Temperature: Delfield 1DR Flat Top Prep Cooler (milk, butter): ambient, cartons milk: 38,39F
Hobart C44-A dish washing machine passed Thermolabel test.
General Manager: Kristine Kash, CFM, NRSFP, 2876372, Exp. 24-Sep-2014 was present for inspection.
Discussed ORS CFM documentation and provided information. Verified EHP program, 2014 permit, farm-raised salmon documentation, HACCP plans.
Provided handwashing and flu placards, five foodborne illnesses and cross contamination placards, cooling methods fact sheet, seafood tag example, parasite destruction requirements.
- 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: cut tomato in NSF 2DR Prep Cooler #1 (Front wall of kitchen, salad station) at 48F (cooler ambient 46F).
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: Cooler was adjusted to correct refrigeration temperature.
- 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.
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02/21/2014 | Routine | |
The purpose of today's visit was to perform a routine risk factor food safety inspection
- 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)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): Salmon which may be served partially cooked.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. CORRECTIVE ACTION: Provide documentation that the salmon is parasite safe due to being farm raised, or has been frozen for parasite destruction.
- 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: In container ice baths in kitchen: diced tomato, cheese sauce, at 44F.
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: ITEMS OUT OF TEMPERATURE WERE MOVED TO ALTERNATE REFRIGERATION FOR COOLING.
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10/15/2013 | Risk Factor | |
The purpose of today’s visit 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.
Additional food temperatures:
Butter, half & half, in 1DR reach-in cooler - wait station - COLD HOLDING - 38░F 38░F
Milk in 3DR refrigerator (bar) - COLD HOLDING - 39F
Milk, half & half in Victory 2DR refrigerator - COLD HOLDING - 40F, 38F
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AO SMITH HW-670-100
Dishmachine: Hobart C44A
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk in ice bath at 55░F.
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. DISCARDED.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (corrected on site)
Observation: The ambient air temperature measuring device located in the Victory freezer was not accurate in °F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. A NEW THERMOMETER WAS PROVIDED BY THE PERSON IN CHARGE.
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01/24/2013 | Routine | |
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