The purpose of this visit was to conduct a risk factor assessment. Chlorine concentration dishmachine 100 ppm. Quaternary ammonium sanitizer 3 vat sink: 300 ppm.
No violation noted during this evaluation. | 07/31/2015 | Risk Factor | |
The purpose of this visit was to conduct a followup inspection to verify approved sanitizers were in use for sanitizing all food contact surfaces. Automatic sanitizer mixing unit at 3 vat sink has been taken out of service. Chlorine bleach is currently being used in 3 vat sink and wiping cloth buckets. Chlorine sanitizer final rinse dishmachine:75 ppm. Chlorine sanitizer wiping cloth bucket: 200 ppm. PIC advised quaternary ammonium sanitizer is scheduled for delivery tomorrow, at which time automatic sanitizer mixing unit at 3 vat sink will be placed back into service.
No violation noted during this evaluation. | 01/26/2015 | Other | |
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution: 10 ppm.
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. NOTE: PIC repaired dishmachine during inspection and satisfactory sanitizer concentration was acheived: 100 ppm.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Container of Di-methyl benzyl ammonium chloride was connected to 3 vat sink automatic sanitizer mixing unit. This disinfectant does not meet the requirements of 21 CFR 178.1010.
Correction: Chemical sanitizers shall be used in accordance with the CFR. Chemical sanitizers must be approved for use with food contact surfaces. NOTE: PIC advised sanitizer from 3 vat sink was not often used. Discussed requirements for approval on food contact surfaces with PIC and supplier, per PICs request, while on the site. Chlorine bleach was on site and will be used until satisfactory QUAT disinfectant is obtained and connected to 3 vat sink.
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01/23/2015 | Routine | |
| No violation noted during this evaluation. | 01/23/2015 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/05/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Jackson Conserver XL
Note to manager: Regularly check the dish machine sanitizer concentration. Please fax the service report that the Left 2dr prep cooler is repaired to the Fairfax County Heath Department within 10 days. Fax#703-385-9568
- 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: room temperature: garlic oil 56F, left 3dr prep cooler: shell less hard broiled eggs 52F, salami 50F, mozzarella 53F
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.---Garlic and oil was put on ice and the shell less hard broiled eggs was moved to the walk-in cooler. The salami and mozzarella was discarded.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Left 2dr prep cooler 53F
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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.---Reprimed the sanitizer tubes and tested at 100ppm.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: in-between cook line prep coolers, underneath the flat top cook equipment.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: Small to-go containers stored next to the hand washing sink exposed to splash.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.--CFM moved the small to-go containers away from the hand washing sink.
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03/14/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to Manager: Please fax the service report that the dish machine is sanitizer is properly to the Fairfax County Health Department. Fax # 703-385-9568
- 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.---Setup 3-compartment sink
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the quaternary solution was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary solution at 150-400ppm. Verify concentration using the appropriate test kit.---The sanitizer solution dispenser is mixing the sanitizer solution to strong, therefore additional water is added only to dilute the concentration to proper levels.
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08/15/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Noritz NC380-SU
Dish machine: Jackson Conserver XL
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food items from damaged packaging were found offered for sale or service: six cans of tomato sauce.
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.--Manager will returns the items.
- 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: liquid egg white with water 66F, garlic and oil 70F
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.---Discarded
- Ventilation Hood Systems / Adequacy
Observation: Grease/Condensation is noted to be accumulating on the interior of the hood system. This appears to be due to insufficient ventilation of the hood system.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener, slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Manager cleaned the items aboved
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors under kitchen equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/05/2013 | Routine | |
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