The purpose of this visit was to conduct a risk factor assessment.
No violation noted during this evaluation. | 04/27/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Quat sanitizer concentration of 3vat sink/wiping bucket was 200/300ppm.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a sanitizer mixing unit. The fill hose extended below the flood rim level of the sink basin. Also, observed hot water heater drainage pipe extended below the flood rim level of the sink basin.
Correction: NOTE minimum air gap of twice the pipe diameter or 1 inch must be provided between piping and flood rim level of mop sink.
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12/08/2014 | Routine | |
The purpose of this visit was to conduct a routine evaluation. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 400/300 ppm.
- 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: 32 oz liquid egg product/ carrots and peas/ lo mein noodles:67/69/67 degrees F in 1 dr prep cooler.
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. NOTE: PIC voluntarily disposed of all out of temperature foods. PIC advised unit had been accidentally unplugged last night during cleaning procdures.
- 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: 2 dr prep cooler.
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. NOTE: PIC advised cooler had been accidentally unplugged last night during cleaning procedures. Unit appeared to be functioning satisfactorily when it reconnected to electrical outlet.
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07/28/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer solution in 3 vat sink/wiping cloth bucket: 200/300 ppm.
No violation noted during this evaluation. | 01/28/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- 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: shrimp in drawer of 2 dr 2 drawer cooler (48 degrees F)
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. NOTE: It was determined that raw shrimp had been out of temperature less than 2 hours so it was relocated to another cooler, and replaced with raw shrimp at the required temperature.
- 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 less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth buckets/three vat sink with a concentration of 0/0 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. NOTE: PIC corrected quarternary ammonium sanitizer concentration.
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08/27/2013 | Routine | |
The purpose of this visit was to investigate a complaint received on 2/19/13. PIC will fax copies of CFM photo ID cards to the Health Department as detailed above no later than 3/4/13.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. NOTE: A CFM with proper credentials arrived on the premises prior to the conclusion 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. PICs that will regularly be on the premises during lunch service hours must obtain a CFM photo identification card. A copy of the photo ID cards can be faxed to the Food Safety Section of the Fairfax County Health Department at (703) 385-9568. Failure to provide a copy of the photo IDs within 10 days (prior to 3/4/13) will result in further enforcement action.
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02/21/2013 | Complaint | |
The purpose of this visit was to conduct a risk factor evaluation. Very good storage methods observed for raw animal foods. Discussed importance of a Certified Food Manager's presence at the facility whenever it is in operation (food service or preparing for food service). Emphasized that continued violation of this requirement will result in enforcement action.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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. PIC had the EHP red folder, but could not locate the signed employee reporting forms. Employee forms #1 and #2 were provided in Spanish. PIC will review EHP requirements with all employees and have them sign the employee reporting agreement.
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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Bare hand contact with ready to eat foods observed at the serving line. Even though employees at serving line use tongs and other utensils for serving ready to eat (RTE) food, gloves are needed to prevent accidental bare hand contact. NOTE: PIC advised servers without gloves to done gloves.
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.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: bulk flour container had no lid.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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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02/05/2013 | Risk Factor | |
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