Please review handwashing with employees. Refer to the handout provided for additional information on when, how, and where employees must wash their hands.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The Permit to Operate posted in the establishment expired on 31 December 2015. Facility was issued a 2016 Permit to Operate.
Correction: Post the 2016 Permit to Operate in public view. Remember that Permits expire on 31 December of the year issued. Contact the Health Department to obtain a replacement Permit if needed.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Dishes and cleaning supplies were stored in the front hand sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Dishes and supplies were removed from sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at front handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. An employee provided paper towels.
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03/30/2016 | Routine | |
Today’s inspection was to conduct a risk factor assessment. Employee Health Policy in Place. *Please be sure to have a Certified Food Manager (CFM) present at this facility at all hours of operation. Ensuring that a cFM is present is the first step in Active Managerial Control. EHS provided information on the Active Managerial Control program and handwashing after inspection.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed a foodworker handle cash and proceed to prepare food without first washing hands. A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: Manager reminded foodworker to wash hands after handling cash and before placing on clean gloves and preparing foods. ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: CFM arrived approximately 20 minutes after the beginning of the inspection. 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the front handwashing sink.
Correction: Manager placed soap at the front handwashing sink. Provide hand soap at each hand sink to allow employees to properly wash their hands.
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11/25/2015 | Risk Factor | |
EHS and CFM discussed proper handwashing and safe food storage as means to prevent cross contamination. EHS provided an additional copy of "Prevent Cross Contamination" handout for posting on the freezer door.
*Please remove grease from the ground immediately in front of the grease dumpster. Grease accumulations may attract pests, or add grease to rain water runoff.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee was observed handling raw beef with gloved hands. Employee rinsed gloves in the three vat sink and attempted to begin kneading dough while wearing the same gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS reviewed proper handwashing with CFM, who advised employees. Employee promptly discarded gloves and properly washed hands before donning new gloves. PLEASE REMEMBER TO WASH HANDS BEFORE DONNING GLOVES. GLOVES MAY BE USED FOR ONE TASK ONLY, AND MUST BE IMMEDIATELY DISCARDED WHEN DAMAGED OR CONTAMINATED.
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in the three vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. CFM provided training to employee about when and where to wash hands.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Raw chicken was stored above raw beef in the two door upright refrigerator and two door upright freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork (155°F cook temperature) shall be stored on the shelf above poultry, and 3) raw pork (chops, ribs), seafood, and shell eggs (145°F cook temperature) shall be stored on the top shelf above beef . EHS reviewed proper storage of raw animal products with CFM. CFM advised employees, and foods were properly relocated.
- Equipment / Good Repair / Components / Gaskets
Observation: There is a damaged door gasket on the two door prep refrigerator.
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. Replace the gasket.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the front of the kitchen was blocked by buckets and food wrappers, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Do not store any items in the handwashing sink. Items were removed.
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05/01/2015 | Routine | |
Today’s inspection was to conduct a risk factor assessment. 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.
EHS provided additional training and written instructions on:
-How to make sanitizer solution. Demonstrated how to make both chlorine and quat sanitizer solution
-Glove usage and not to use bare hands on ready-to-eat foods.
-Cold holding and hot holding temperatures
-Cooling
*Please be sure to have CFM present at this facility at all hours of operation.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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: Ready to eat cooked tortilla, diced onion for taco.
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. Both discarded.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat with a concentration of 50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Manually corrected sanitizer solution strength.
- 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.
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10/28/2014 | Risk Factor | |
Today’s inspection 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.
EHS provided additional training and written instructions on:
-cold and hot holding temperatures
-cook temperatures
-when, where and how to wash hands.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Did not use soap when washing hands after eating.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. Stopped eating.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling tiles in back kitchen and dry storage are absorbent.
Correction: Ceiling tiles should be smooth, easily cleanable and nonabsorbent.
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04/11/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs over sauce, raw eggs over soup in 2dr display cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: vegetable soup (125F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Reheated.
- 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 mozzarella (67F) on counter.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked soup, cooked yuca in display cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by 3-vat used to hold dishes and hand sink by pre table is used for cooking and observed used for rinsing cup.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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12/11/2013 | Risk Factor | |
The Health Department has been notified that settlement on a change of ownership will occur on November 25, 2013. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Components / Gaskets
Observation: 3 compartment sink stoppers are damaged.
Correction: Replace the 3 compartment sink stoppers.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Caustic absorbable ceiling tiles in the kitchen and storage area.
Correction: Replace absorbable ceiling tiles in the kitchen and storage area with none absorbable ceiling tiles. Fax work order receipt to 703-385-9568, attn: Ron Campbell
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11/18/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Orale Mexican Taqueria, 8762 Richmond Hwy, Alexandria, VA 22309 »