Observed kitchen clean and organized. CFMs are active in monitoring employee activities and food temperatures - Thank you. EHS observed proper handwashing by all kitchen workers.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Observed an employee washing, rinsing, and attempting to sanitize food trays. When tested, the sanitizer solution in use measured 10 ppm or less of chlorine.
Correction: Chlorine solutions used to sanitize food contact surfaces must contain 50-150 ppm of chlorine, as measured by a test kit. EHS asked an employee to make new sanitizer solution. The new solution contained more than 200 ppm chlorine. EHS worked with CFM and her employee to develop a "recipe" to reliably make a safe and effective sanitizing solution. CFM agreed to post this recipe at the three vat sink. A proper solution was made.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed drains to the grease trap are slow to drain. This makes it difficult to drain the three compartment sink.
Correction: Maintain plumbing in good repair. Consult a professional plumber or grease trap servicer to increase drainage rate.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed spray bottles containing sanitizer and glass cleaner without labels.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. CFM labeled spray bottles. Verify that sprayers are labeled each time they are filled.
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03/28/2016 | Routine | |
The purpose of this visit is to conduct a routine inspection. Employee Health policy in place. Observed sanitizer within acceptable limits. Please remember to do the following:
1. Restore an airgap of at least 1 inch between the discharge pipe of the sanitize basin of the three vat sink and the flood rim level of the floor drain. Also, provide an airgap of at least 1 inch between the discharge pipe of the two food prep sinks and the flood rim level of the floor drain.
2. EHS provided information on the proper method of washing, rinsing and then sanitizing utensils at the three vat sink. Thank you. If you have any questions, please call the health department at 703-246-2444.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level between the sanitize basin and food prep sinks discharge pipe and the floor drain is not observed.
Correction: Within 30 days provide an air gap at the above locations. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the three vat sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of cleaners are not properly labeled with the common name.
Correction: Manager labeled the cleaners. Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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11/30/2015 | Routine | |
CFMs appear knowledgeable and active in ensuring food safety. Thank you for your efforts to promote safe food handling and preparation.
NOTE: Kitchen is used for catering. Foods for catering are stored in separate, locked refrigerators.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The external temperature display of the two door upright refrigerator is not accurate in °F
Correction: no internal thermometer was observed.
- Plumbing / Maintained in Good Repair
Observation: Drain leading from three vat sink to grease trap drains very slowly.
Correction: Repair the drain as required to permit proper drainage of the three vat sink.
- Physical Facilities Good Repair
Observation: Observed damage to wall and coving beneath three vat sink. CFM indicated this resulted from water overflow caused by slow drain at three vat sink.
Correction: Repair the wall and coving.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Spray bottles of cleaning chemicals were observed with illegible labels.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Ensure that labels are legible
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05/20/2015 | Routine | |
Catering equipment inspected and approved by the Fairfax County Health Department. The establishment Health Department Permit has been modified to include catering service.
No violation noted during this evaluation. | 12/10/2014 | Other | |
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.
*Monitor 2dr reach-in cooler to make sure it is able to cold hold potentially hazardous foods at temperature of 41F and below.
*Date mark left over foods and then discard after 7 days, including the day food was prepared.
*Please clean floor of all food debris to avoid pest problem.
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.
No violation noted during this evaluation. | 10/27/2014 | 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:
-How to create chlorine sanitizer vat.
**Please be sure to perform sanitizing step while washing dishes.
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: 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 0 ppm total quaternary ammonium compound. Quat has been disconnected.
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. Employee purchased chlorine sanitizer and EHS trained employee on how to setup chlorine sanitizer vat.
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05/06/2014 | Routine | |
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: cleaner spray bottles.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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09/20/2013 | Risk Factor | |
- 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 lettuce in 2dr reach-in 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.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Dry storage with absorbent ceiling.
Correction: Ceiling should be nonabsorbent and easily cleanable.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink: two hand sinks.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/25/2013 | Routine | |
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