Note: Per the manager a follow-up pest control service is scheduled in 2 days for treating drain/moth flies. Please send the report/invoice for that service within 5 days. Kindly keep the drains clean and do not allow standing water or food debris to control the fly infestation.
No critical violations noted. Keep up the good work.
Note:
1) They change half&half at customer service area every 4 hours. (TPHC 4 hours).
2) Automated system for line check/temperature logs.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Observed debris accumulation near the drain pipe at the soda dispenser. Observed gaps in bertween tiles near mop sink and also a slight drip/leak under the wash sink. Noted fruit flies around the handsink near bakery station and also around beverage station (soda dispenser) in dining area. The facility gets pest control service every month and got a treatment this morning.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. Reviewed the pest control service report. Please keep drains clean as recommended. Re-grout and fill all the gaps in between tiles.
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01/27/2016 | Routine | |
No violations observed. Keep up the good work.
AMC (Active Managerial Control) pin is awarded to the CFM, Mr. Pablo Garcia, for great active managerial control.
Observed following practices that shows good teamwork and good management:
1) They maintain temperature logs.
2) Great datemarking.
3) Facility is very clean.
4) All the thermometers in refrigerators are attached with velcro tape.
5) Receiving temperatures are monitored when PHFs delivered during work hours. (key drop most of the time)
6) Sanitizer buckets are also labeled with 3 hours time to change water.
7) Manager trains and talks to employees regularly about hand washing.
No violation noted during this evaluation. | 07/29/2015 | Risk Factor | |
Very good documentation and active managerial control.
Note: Verified compliance on backflow device for the syrup dispense and other item mentioned in 8/2014 report.
(Time reflects inspection time only)
- 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 0 ppm chlorine solution.
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: Changed the sanitizer bucket and primed to remove air bubbles.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Note: The manager inverted the mops for proper air drying.
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01/30/2015 | Routine | |
A JOINT INSPECTION AND INVESTIGATION WAS DONE. THE INSPECTION WAS REPORTED IN A SEPARATE DOCUMENT. NOTE
No violation noted during this evaluation. | 08/21/2014 | Complaint | |
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. MGR. FAILED TO TRAIN DISHWASHER IN PROPER DISHWASHING PROCEDURES, REFRIGERATOR DOOR CLOSURE (UNITS #5 & #7 HAD DRAWERS OPEN) AND PROPER HAND WASHING.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. ORAL & WRIITEN INFO. PROVIDED.
- 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 3 compartment sink with a concentration of 100 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. ORAL & WRIITEN INFO. PROVIDED.
- 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. ORAL & WRITTEN INFO. PROVIDED.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the WATER FILTER SYSTEM AND BEVERAGE SYRUP RACK is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: A backflow or back siphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. IF BACK FLOW DEVICES ARE PRESENT, PROVIDE A DIAGRAM LOCATING EACH BACK FLOW PREVENTER, BY FAX OR EMAIL WITH-IN 10 DAYS. IF BACKFLOW PREVENTERS ARE NOT PRESENT, INSTALL THEM AS REQUIRED AND NOTIFY INSPECTOR OF COMPLIANCE. IT IS A CRITICAL HAZARD TO NOT HAVE BACK FLOW PREVENTERS ON FRESH WATER SUPPLY LINES TO EQUIPMENT.
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08/21/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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. 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)
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the WATER FILTER SYSTEM AND BEVERAGE SYRUP RACK is not identified as meeting standards set by the American Society of Sanitary Engineering. BACK FLOW DEVICES COULD NOT BE LOCATED.
Correction: A backflow or back siphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. IF BACK FLOW DEVICES ARE PRESENT, PROVIDE A DIAGRAM LOCATING EACH BACK FLOW PREVENTER BY FAX OR EMAIL WITH-IN 10 DAYS. ALSO INCLUDE ANY OTHER BACK FLOW PREVENTER SPECIFICATIONS AVAILABLE.
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06/24/2014 | Routine | |
The purpose of today's visit is to conduct a standardization inspection exercise.
No violation noted during this evaluation. | 11/12/2013 | Training | |
- 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." The CFM could not provide documentation that all employees were trained on reporting requirements.
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: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: Pre-cooked chicken for Chipotle Chicken was observed at 44F after overnight cooling.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). Discarded.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Certificate for being a CFM has expired on FEB. 22, 2013.
Correction: The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces. Note: Another Certified CFM arrived during the inspection.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) upon my arrival 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.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed in use utensels being stored in sanitizer solution.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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02/27/2013 | Risk Factor | |
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