The purpose of today's visit is to conduct a risk factor inspection.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: salmon, burgers, steaks
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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. ---CFM has arrived
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12/29/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Note to Manager: Correct the incomplete consumer advisory observe on the main and brunch menu before the next inspection.
EHS provided consumer advisory sample handout.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the main menu, table tent or brochure without proper disclosure: Ribeyes, salmon, hamburgers, and eggs
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.--0ppm
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.--Service technician was called in during the inspection and the dishmachine sanitizing properly.
- 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.--CFM arrived.
- Controlling Pests by Routine Inspection of Premises
Observation: Observe drain flies at the water heater, 3-vat sink, and mop sink floor drains.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
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06/10/2015 | Routine | |
Employee Health Policy: Manager and employees had reasonable knowledge. Provided "Red Folder" package and explained policy goals and details.
Grease Trap for dish machine: currently not connected, will be corrected by mid October
- 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. CORRECTiVE ACTION: Repair dish machine and FAX or email service receipt to EHS as indicated in Section 1 (above).
- 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. CORRECTIVE ACTION: A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448, Attn: John Vander Voort, RE: Paddy Barry's, or emailed to john.vandervoort@fairfaxcounty.gov. Failure to provide a copy of the photo identification card will result in further enforcement action. EHS provided CFM card information sheet.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the not maintained in good repair: mildew has overgrown caulking above 3-vat sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. CORRECTIVE ACTION: CLEAN AND RE-CAULK.
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09/30/2014 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
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.
- 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). SMOKED SALMON
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. PLEASE EMAIL A COPY OF THE LETTER FROM THE SUPPLIER UPON RECEIPT AND KEEP A COPY ONSITE FOR INSPECTIONS.
- 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:
1) Smoked Salmon,
2) Hamburgers
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. PLEASE EMAIL A COPY OF THE UPDATED MENU WITHIN THE NEXT WEEK.
- 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. PLEASE EMAIL A COPY OF THE CARD UPON RECEIPT.
- Plumbing / Maintained in Good Repair
Observation: Observed the three compartment sink leaking.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed that the chemical dishmachine is not connected to a grease trap.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. CONNECT THE DISHMACHINE TO A GREASE TRAP PRIOR TO THE FIRST INSPECTION IN 30 DAYS.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The dumpster container has a broken lid.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Mildew overgrown caulking in the dishwashing area
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/11/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Paddy Barry's, 8150 Leesburg Pike 160-A, Vienna, VA 22182 »