The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed with manager the need to install a splash guard between the mop/chemical area and the prep sink as well as a splash guard is needed in between the prep sink and hand sink. Environmental health specialist discussed storage of wiping cloths when not in use and the frequency that utensils are washed, rinsed and sanitized.
No violation noted during this evaluation. | 07/24/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed switching of utensils, temperature logs and process for garlic and oil mixture.
Environmental health specialist recommended that a splash guard is installed in between the prep sink and shelving that chemicals are stored on.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following equipment is not smooth and easily cleanable and observed cracked and broken: food storage containers
Correction: Replace all broken food storage containers to provide for a smooth and easily cleanable surface.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): True upright freezer located by fryer and 2dr prep cooler with slicer stored on top.
Correction: Replace the gaskets on all units in accordance with manufacturer's specifications.
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03/23/2015 | Routine | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Observed dented canned tomato sauce (2cans)
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM SET ASIDE DENTED CANS TO BE RETURENED, EHS TRAINED CFM ON PROPER HOLDING PROCEDURES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut tomatoes 55F, feta cheese 54F, deli ham 45F, deli turkey 46F, tuna salad 44F
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. CFM ADJUST COOLER UNIT, FOOD ITEMS ON PREP TOP MUST BE USED WITHIN 4HRS MAXIMUM AND DISCARDED AFTER, DELI MEATS MOVED TO TRUE 2DR PREP COOLER (R).
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08/25/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
A certified food manager must always be present during operation of the establishment. It is recommended more than one person become a certified food manager.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: oil, dressing, bbq sauce.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Oil and garlic 70F left out on the counter top for 2 hours.
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. MANAGER DISCARDED OIL AND GARLIC MIXTURE.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Certified Food Manager/Presence Required
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.
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02/19/2014 | Routine | |
Fax copies of the required information to our office, at phone # 703-385-9568 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR RESTAURANT AND YOUR NAME" please.
- 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: Tiki sauce 45F, Tomatoes 45F, & Eggs 43F @ #3.
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. Turned temp down and discarded eggs.
- 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. A copy of the photo identification card can be faxed to my attention at (703) 385-9568. Fax with-in 10 days.
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11/20/2013 | Risk Factor | |
The purpose of today's visit is to investigate a complaint received by the Health Department on May 1, 2013 about a possible food problem that allegedly occurred, in conjunction with conducting a Routine Inspection.
Even though all temperatures were good, a thermometer is required in each refrigeration unit. Please place them in center of unit.
As discussed only place clean knives in knife holder and a sign to that effect is recommended. An last as discussed and recommended, switching to Quaternary Ammonia in the wash cloth tubs would standardize sanitizers and make the proper strength question easier to answer. Pest control: No pest activitly noted during inspection. Water heater is a State CSB5268FEX-920 12 KW 50 gal.
- Food Storage / Exposed to Splash, Dust, etc. (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows:Food stored in a location where it is subject to splash, dust or other contamination as follows: The prep sink where lettuce is prepped is directly next to handsink and observed that splash from handwashing occured onto the lettuce during my and an employee handwashing.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Install a splash guard between the food prep sink and the hand sink to protect from splash onto foods, at the back handsink.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The sink stopper is missing and the facility is currently using a plastic lid to stop the water from draining in the sink basins. This problem hinders the proper operation and flow of cleaning and sanitization.
Correction: Equipment components such as sink stoppers are required to properly wash utensils.
- Refuse Receptacle / Clean Frequency
Observation: Observed excessive food waste on the grease refuse container, kept outside the food establishment by the dumpster compound and rat type holes along side it.
Correction: Soiled receptacles and waste handling units for refuse, shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Filter/separate food waste from grease poured into dumpster and place this solid waste in sealed bags before placing it into solide waste dumpsters. It is very important to call property manager to have the rats properly exterminated and to seal rat type holes.
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05/03/2013 | Routine | |
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