This was a frisk factor assessment inspection. The inspection focused on critical violations and their corrective actions. The concentration of the quaternary ammonium compound sanitizer at the 3-vat sink was checked and observed to be 200 ppm.
During today's visit, t also observed that the bulk greased container that is stored outside at back of the establishment is still located on absorbent surface. This was observed during the previous inspection and the certified food manager as well as the District manager were advised to relocate the grease container to a concrete, asphalt, or other nonabsorbent surface for easy cleaning and maintenance, preventing pest infestation.
The District manager promised to fully comply. A follow-up will be conducted to verify compliance.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade was observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.( medicine relocated during the inspection)
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed antiseptic mouth wash was stored in such a way that they could contaminate single service cups in the dry storage room.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. ( mouth wash was relocated away fro m food storage room).
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08/12/2015 | Risk Factor | |
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain
Observation: The waste oil container is stored on absorbent material/soil/ground.
Correction: An outdoor storage surface for refuse, recyclables, and returnables or waste oil/grease shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
- Refuse Receptacle / Clean Frequency
Observation: The exterior surfaces of the waste grease container located outside near the back door are in need of cleaning. The surfaces were observed with grease and debris build-up
Correction: Maintain the outer surfaces of the grease container in clean condition to prevent unsanitary conditions that may attract pests.
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04/24/2015 | Follow-up | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken wings, ham and turkey rolls.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(Ambient temperature of the refrigerator was lowered)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There were no temperature measuring devices in some of the refrigerators as specified during the inspection.
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
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-compartment sink with a concentration of zero 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils that are cleaned at the 3-compartment sink are not sanitized due to improper operation of the automatic sanitizer dispenser. Observed concentration of the quaternary ammonium compound in the solution was zero ppm.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Manually sanitize the utensils by adding the sanitizer to the sanitizing compartment.
- Plumbing / Maintained in Good Repair
Observation: The hot water handle at the kitchen's hand sink is not working properly, preventing hot water usage that sink.
Correction: Repair the handle on the hand sinks to provide adequate hot water for proper hand washing.
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain
Observation: The waste oil container is stored on absorbent material/soil/ground.
Correction: An outdoor storage surface for refuse, recyclables, and returnables or waste oil/grease shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. The dumpster was found opened.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean
Observation: Trash, grease, and litter were observed adjacent to the grease container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Refuse Receptacle / Clean Frequency
Observation: The exterior surfaces of the waste grease container located outside near the back door are in need of cleaning. The surfaces were observed with grease and debris build-up
Correction: Maintain the outer surfaces of the grease container in clean condition to prevent unsanitary conditions that may attract pests.
- Light Bulbs / Locations where Shielding is Required
Observation: Ceiling light bulbs at the cookline and in the dry storage room are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Replace the missing shields to prevent food and food contact surfaces from being contaminated.
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04/09/2015 | 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 correct and test sanitizer strength
**Please correct Quat dispenser and provide a copy of maintenance invoice by January 13, 2014.
**Please fax and provide a copy of maintenance invoice for handsink that is leaking by January 30, 2014.
Routine comments:
-obtain quat test kit
-get foods 6" off the ground in walk-in
-calibrate thermometer (could not due to lack of ice during this inspection)
-don't use soda crates
-label bulk containers with similar looking food in them (i.e sugar, salt)
-don't wet stack
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 more than recommended manufacturer's direction. Observed 400ppm.
Correction: According to the manufacturer's direction the quaternary ammonium sanitizer used in this facility shall have concentration of at least 200 ppm. Manually corrected the concentration. Requested manager to fix the dispenser.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the 3-vat is blocked, preventing access by employees for easy handwashing. Handsink by the front is off because it is leaking.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Moved the cart (not on wheels) to not block the handsink by 3-vat. EHS requested manager to provide maintenance invoice for the handsink in the front.
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12/30/2014 | Risk Factor | |
There is a single unisex restroom. Seating is limited to 15 minus the number of employees.
There were no out of compliance items cited at the time of this inspection.
The Health Department has been notified that settlement on a change of ownership will occur on November 13, 2014. 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.
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.
Water heater: A.O. Smith DRE 80 917
No violation noted during this evaluation. | 11/12/2014 | Pre-Opening | |
Due to technical issues the following observation is made in the Comments section of the report.
5-205.15(B) Back handsink is not functional. Water must be shut off from below the sink. Cited on previous inspection from October 30, 2014.
Corrective Action: Repair the handsink. Hot and cold water must be controlled by the faucet handles. Provide paper towels.
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the store room and in the ceiling outside the walkin refrigerator are not shielded.
Correction: Install covers on the fixtures or shielding tubes on the individual bulbs.
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11/03/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
At the time of the next pre-opening inspection, all items above must be corrected. There must be evidence of actions taken to control and eliminate any mouse problem - traps, sealing the ceiling, sealing outside entry into building, etc.
- Equipment / Non Food / Design / Easy Clean
Observation: The surface of the bottom shelf of the prep table near the back handsink is not smooth and cleanable.
Correction: Re-finish - sand and paint - the bottom shelf of the prep table.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There are not refrigerator thermometers in all refrigerators.
Correction: Provide thermometers in all prep refrigerators(4).
- Equipment / Good Repair / Components / Gaskets
Observation: There are not stoppers for the sinks at the 3 vat sink.
Correction: Provide a stopper for each sink of the 3 vat sink.
- Critical: Plumbing / Maintained in Good Repair
Observation: 1) Front handsink is leaking on floor when water is turned on.
2) Back handsink is not functional. Water must be shut off from below the sink.
Correction: 1) Repair the leak at the front handsink.
2) Make the back handsink functional. Install paper towels, soap and signage at the back handsink.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the store room and in the ceiling outside the walkin refrigerator are not shielded.
Correction: Provide shields(covers) on the flourescent fixtures or provide individual shielding tubes and end caps on the individual bulbs in the fixtures.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed live mouse going into ceiling of storage room. Mouse droppings observed on floor of storage/mixer room.
Correction: Immediately provide pest control to eliminate mice.
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10/30/2014 | Pre-Opening | |
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