The purpose of today's visit was to conduct a Risk Factor Assessment. The violation observed was corrected at the time of the inspection.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There was 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.
THE CERTIFIED FOOD MANAGER ARRIVED AFTER THE INSPECTION HAD BEGUN. DISCUSSED THE IMPORTANCE OF HAVING A CERRTIFIED FOOD MANAGER PRESENT AT ALL HOURS OF OPERATION. CURRENTLY, FOUR (4) EMPLOYEES HAVE THE SERV SAFE FOOD MANAGER CERTIFICATION. MANAGER AGREED TO ENSURE THE PRESENCE OF CFM ANYTIME THE ESTABLISHMENT IS OPERATING. OTHER THREE (3) EMPLOYEES WITH PAPER CERTIFICATE ARE TO OBTAIN NORTHERN VA FOOD MANAGER PHOTO ID CERTIFICATE.
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11/23/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Most of the violations observed were corrected during the inspection. Found that new food employee has been hired since the time of the last inspection. The Manager agreed agreed to provide training on food borne illness and its prevention for the new hire within ten (10) days.
Manager shared that the dining room area is to be renovated within the next week. In addition, one of the steam table units at the front serving line and a 1-door refrigerated prep unit are to be replaced. Request that specification sheet for the new equipment be emailed or faxed to the Health Department for approval prior to purchase and installation.
*Time listed on the report is the inspection time only. Report was generated in the office due to technical issue with laptop computer.
- 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."
FOUND THAT A NEW EMPLOYEE HAS BEEN HIRED SINCE THE TIME OF THE LAST INSPECTION. THE NEW EMPLOYEE HAS NOT BEEN PROVIDED TRAINING ON FOOD BORNE ILLNESS AND PREVENTION.
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)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: (CORRECTED DURING INSPECTION) There was no temperature measuring device located in the following cold holding equipment:
OBSERVED AMBIENT AIR THERMOMETER IS NOT PRESENT IN THE 2- DOOR / 2- DRAWER REFRIGERATED PREP UNIT.
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.
CERTIFIED FOOD MANAGER PLACED NEW THERMOMETER IN THE UNIT.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Stainless Steel Drop-In Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
STAINLESS STEEL PANS WERE PLACED ON SIDES SEPARATELY TO AIR DRY.
- 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.
THE CERTIFIED FOOD MANAGER ARRIVED AFTER THE INSPECTION HAD BEGUN. DISCUSSED IMPORTANCE OF HAVING A CERTIFIED FOOD MANAGER PRESENT AT ALL HOURS OF OPERATION. AGREEMENT WAS MADE TO ENSURE THE PRESENCE OF A CFM ANYTIME THE ESTABLISHMENT IS OPERATING. CURRENTLY, FOUR (4) EMPLOYEES HAVE FOOD MANAGER CERTIFICATION.
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05/18/2015 | Routine | |
There were no noted violations at this time. There are good basic food handling practices in place. Items from the previous inspection have been addressed. The next inspection will be in approximately six months.
No violation noted during this evaluation. | 08/04/2014 | Risk Factor | |
This was a routine inspection. The hot holding at the hot line must be monitored more closely. Keep a food thermometer at the hot line and take temperatures of the food, particularly after the lunch rush. The next inspection will be in approximately six months.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: black pepper chicken (119F).
Correction: Food was discarded. 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was not a thermometer in the 1DR prep refrigerator.
Correction: Provide a temperature measuring device in all refrigeration units. Manager placed thermometer in refrigerator.
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03/18/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection. Many things are being done correctly.
It is recommended that the buffet line be monitored more closely for hot holding temperatures. While the large majority of items were above 135F, a couple of chicken items were not. Those items were discarded and replaced. Keep a closer eye on the chicken products along the buffet line. Take temperatures periodically (hourly after the lunch rush). Stirring is not enough to maintain the correct hot hold temperature.
The next inspection will be in approximately six months.
- 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 : orange chicken
Correction: sweet fire chicken
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10/01/2013 | Risk Factor | |
The purpose of this inspection was to conduct a risk factor assessment. The food service establishment is in very good compliance at the time of this inspection. The next inspection will be in approximately six months.
Water heater: State SUF100150NE
No violation noted during this evaluation. | 05/08/2013 | Risk Factor | |
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