The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Repair the pipe leak under the 3-vat sink.
- Strictly follow the rule on Time as Public Health Control or temperature control for Garlic and oil at the pizza prep as discussed.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Chicken Wings (46F) in Master-Built 2-DR Prep (Left).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. FOOD ITEMS WERE DISCARDED VOLUNTARILY.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):Garlic & Oil
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. DISCUSSED WITH THE MANAGER.
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02/04/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- The PIC will keep garlic and oil under TIME AS PUBLIC HEALTH CONTROL (TPHC).
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in area where they may contaminate food, clean equipment, utensils or other items needing protection (at the prep table by the slicer).
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 or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. The person-in-charge (PIC) asked the employee to eat at the dinning area. Discussed with the PIC.
- 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: Feta Cheese (49F), Blue Cheese (48F), Blue Cheese Dressing (50F) in the Master-Bilt 3-DR (left).
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. Blue cheese and feta cheese were determined to the out of temperature for less than 2 hours and moved to walk-in refrigerator to cool it faster. Blue cheese dressing was determined to be left overnight and was voluntarily discarded.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Master-Bilt 3-DR (Left) at 46F/41F (Initial/final).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. The PIC re-adjusted thermostat to lower the temperature of the unit. The unit was observided at 41F at the end of inspection. Monitor the refrigerator temperature daily to determine the unit is holding proper ambient air (41F). Service the unit if problem presists.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Provided two handwashing sign (in english & Spanish languages) to the PIC to post at the handwashing sinks.
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07/30/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment.
CFM: David Surgeon
: # 10895546 (4.1.2019)
NOTE:
- Handwashing sign is provided to the PIC.
- Fax the CFM Picture ID to Health Department with in 7 days.
- Observed some issue with water temperature at the 3-vat sink in the beginning of the inspection. The temperature was measured at 110F and reduced to 99F with in 30 seconds. Get the faucet and hot/cold water supply fixed at the 3-vat and send the receipt to HD with-in 7 days.
- Do not overfill on the containers at the prep lines.
- 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: boiled egg for salad at (4).
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. The food item was discarded.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Meatball (120F) and marinara sauce (118F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Food items were re-heated to 165F and placed it on a unit that holds 135F or above.
- 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: Pasta-46F (5), Sliced tomatoes (49-41F) and sliced cheese (49-41F) (4), Sliced tomatoes - 47F(3), Bacon (57-41F) (1), egg (45 - 41).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items were moved to walk-in freezer and walk-in cooler to cool it rapidly.
- Fairfax City Code/Certified Food Manager/Certification Process (repeated violation)
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
- 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 by the 3-vat prep and pizza prep handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.Provided handwashing sign to the PIC to post at the both handwashing sinks.
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02/09/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine evaluation. Quaternary ammonium sanitizer in 3 vat sink: 300 PPM. NOTE: PLEASE REMEMBER TO PROVIDE CFM PHOTO ID TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Equipment / Good Repair / Operation
Observation: According to the documentation on the exhaust hood of the cookline, the exhaust hood is past due for servicing.
Correction: Have exhaust hood professionally serviced as soon as possible and as often as necessary to prevent acuumulation of grease or other debris. NOTE: Exhaust hood extractors were in satisfactory condition at the time of the inspeciton.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. NOTE: Provide copy of CFM photo ID to the Health Dept, within 10 days.
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08/06/2014 | Routine | |
The purpose of this visit was to conduct a routine risk assessment. Quaternary ammonium sanitizer solution in 3 vat sink: 300 ppm.
No violation noted during this evaluation. | 02/24/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonia sanitizer in 3 vat sink: 400 ppm.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Serveral cups of coffee with no lids observed near handwashing sink.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: tomato sauce/meatballs in countertop hot hold unit. (131/127)
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. NOTE: Foods determined to be out of temperature <2 hours. Temperature of hot hold unit raised.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no functional temperature measuring device located in the following cold or hot holding equipment: Masterbilt 3 dr prep right and 2 dr UC cooler next to pizza prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: food slicer closest to walk-in cooler.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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. NOTE: CFM with valid NVCFM license arrived during the inspection.
- Critical: Cleaning Maintenance Tools, Preventing Contamination (corrected on site)
Observation: Observed that handwashing sinks, warewashing equipment, and/or food preparation sinks are being used to hold maintenance materials: abrasive warewashing pad stored in handsink closest to walk-in cooler.
Correction: Clean and store maintenance tools in a separate area to prevent contamination of food and food preparation and warewashing areas.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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11/26/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer solution concentration in 3 vat sink: 200 ppm.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Failure to comply may result in further enforcement action.
NOTE: PLEASE REMEMBER TO PROVIDE ATTENDANCE SHEET/SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WTHTIN 14 DAYS. AS REQUIRED ABOVE.
- 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)
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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. NOTE: PIC had valid certificate from Serve Safe.
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cookline was blocked, 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.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Can of metal polish spray stored immediately next to canned food. NOTE: Metal polish was relocated.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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05/28/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 04/02/2013 | Pre-Opening | |
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