- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). Provide copy of CFM photo ID to Health Department within 10 days.
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10/22/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer dishmachine: 200 ppm. Quaternary ammonium sanitzer wiping cloth bucket/3 vat sink: 300/350 ppm. NOTE:PLEASE REMEMBER TO PROVIDE COPY OF CFM PHOTO ID TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked loaf of bread.
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. NOTE: Discussed wiht employee and PIC.
- 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: Sliced tomato/cooked chicken/hard boiled eggs in salad prep cooler: 48/1/53 degrees F. Cooked chicken/sliced ham/sliced tomato in panini prep cooler: 57/56/57 degrees F. Tuna salad/chicken salad in sandwich prep cooler: 47/49 degrees F. Skim/half and half/2 % milk in carafes at coffee self serve: 45/46/45 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: All foods in prep cooler tops were determined to be out of temperature < 1 hour. Prep cooler tops had not been turned on. Ice was placed in prep cooler tops, lids were closed, and prep tops were turned on. Milk and creamer in carafes was disposed.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). NOTE: Provide copy of CFM photo ID to Health Dept. within 10 days.
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03/02/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection in conjunction with compliant investigation received on August 11, 2014 to the Fairfax County Health Department.
- 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: Beverage air 2dr cooler: tomato/mozzarella sandwich, ham sandwich
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.---Items above was move to the walk-in freezer to chill.
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08/13/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation received by the Health Department on August 11, 2014. The complaintant alleged having a bagel, cream-cheese, coffee, and cream about 8 am on August 10, 2014. The complainant showed symptoms of vomiting, diarrhea, and sweating which began from noon till 3 am. Talk to the CFM about the compliant. The CFM has not receive complaints from customers about being sick or sick employees recently. Observed tongs or wax paper being used to handle the bagels and the cream cheese was cold holding at acceptable temperature at the time of the visit. The complaint is not confirm at this time.
No violation noted during this evaluation. | 08/13/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: ES 2000
No violation noted during this evaluation. | 03/12/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to Manager: EHS observed a faucet leak from the 3-vat sink and recommend a food grade lining for the bread baskets.
- 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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11/21/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater:
Dish machine: Ecolab ES2000
EHS provided manager with employee health policy, although the big five illness and the associated symptoms are explain in the company employee hand book. EHS recommends using the employee health policy handouts that require food employee to read and sign.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the 2dr prep cooler and at the soup station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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05/22/2013 | Routine | |
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