- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. OF CRITICAL IMPORTANCE IS TO HAVE THE DISH WASHER RINSE TEMP. OVER 160F AND PROVIDE A DOCUMENT SHOWING COMPLIANCE (TO MY ATTENTION) FAXED TO 703-653-9448 WITHIN 10 DAYS, USING 3 COMPARTMENT SINK UNTIL REPAIRED. ORAL & WRITTEN INFO. PROVIDED. INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsinks in the KITCHEN being used as utensil washes & food preparation. Food service worker washed utensil for about 5 seconds in cold water of hand sink and food waste or cleaning supplies in other hand wash sinks.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ORAL & WRIITEN INFO. PROVIDED.
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10/26/2015 | Risk Factor | |
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Burgers, steak & eggs depending on which menu and location the menu is at.
Correction: ORAL INFO. PROVIDED. NOTE
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Unit # 1 gasket and unit # 4 gasket and door hinges.
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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 wet wash cloths with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECTED BY MGR. ORAL & WRIITEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL & DELEGATION OF DUTIES RECOMMENDED.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. 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: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system. Large water filter near water heater.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. Law by installing an approved backflow prevention device as specified under 5-202.14. ORAL INFO. PROVIDED.AS DISCUSSED,WITH-IN 10 DAYS FAX DOCUMENTATION SHOWING INSTALLATION OF BACK FLOW PREVENTER PROJECT COMPLETION, TO OUR OFFICE. phone # 703-653-9448 INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE.
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05/27/2015 | Routine | |
Sanitizers: ADS ACC-44 Dish Washing Machine, Chlorine > 50 ppm
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. The reminder statement was present and the proper items were correctly asterisked, but the disclosure was not present.
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. CORRECTIVE ACTION: REVISE MENUS TO INCLUDE THE CONSUMER ADVISORY DISCLOSURE STATEMENT, AS INDICATED ON "SAMPLE MENU" INFORMATION SHEET PROVIDED BY EHS. PROVIDE DOCUMENTATION OF THIS CORRECTION TO EHS WITHIN 10 (TEN) CALENDAR DAYS (BY OCTOBER 26, 2014) BY EMAIL AT: john.vandervoort@fairfaxcounty.gov, OR BY FAX AT: 703-653-9448, Attn: John Vander Voort, RE: Original Pancake House. FAILURE TO PROVIDE THIS DOCUMENTATION MAY RESULT IN FURTHER ENFORCEMENT ACTION.
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10/16/2014 | Risk Factor | |
ADS ACC-44 dish washing machine: Chlorine ~100 ppm.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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. CORRECTIVE ACTION: DISCUSSED WITH MANAGERS PRESENT. PROVIDED COPY OF 3-603.11(A)-(C). WILL INCLUDE IN NEXT PRINTING OF MENUS.
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02/28/2014 | Routine | |
The purpose of this visit was to conduct a routine risk factor food safety inspection
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In Beverage Air 2DR Prep Cooler: top - diced ham at 44F, egg batter from frozen carton 46
Correction: In Traulsen 1DR Upright Cooler - chicken patty at 47F, pork sausage links at46F.
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10/04/2013 | Risk Factor | |
The purpose of this visit was to perform a routine inspection and respond to a complaint.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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. Observation: no handwashing signage in men's and women't rewstrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Correction: provided handwashing signage
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04/03/2013 | Routine | |
Conditions alleged in complaint were not confirmed.
No violation noted during this evaluation. | 04/03/2013 | Complaint | |
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