The purpose of htis visit was to conduct a routine inspection. Chlorine sanitizer concentration dishmachine: 100ppm.
- 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. NOTE: CFM wiht required credentials arrived during the inspection.
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01/14/2016 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Quat sanitizer in 3 vat sink/wiping cloth bucket 350/300 ppm. Chlorine sanitizer final rinse dish machine 100 ppm.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: Dumpster had rusted base and is no longer rat proof. Grease collection container did not have a tight fitting lid and lid had a hole in it, therefore, no longer rat proof.
Correction: Repair/Replace dumpster and grease collection container.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink
Correction: rear hand sink.
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07/10/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 100 ppm. Quaternary ammonium sanitizer in wiping cloth bucket: 350 ppm.
No violation noted during this evaluation. | 02/06/2015 | Routine | |
The purpose of today's visit is to conduct a second follow-up inspection for a critical violation that was not corrected on the first follow-up inspection on May 2, 2014 and March 28, 2014. The CFM indicated the dish machine has not been service at this time and not sure when it will be fixed. Observed the dish machine in use with a chlorine concentration tested at 0ppm and accumulation of grime build-up.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior of the dish machine .
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/09/2014 | Follow-up | |
The purpose of today's visit is to observed critical violation that was not corrected during the previous inspection. EHS observed the CFM photo identification card issued by ORS interactive, inc. The chemical sanitizing dish machine was observed at a chlorine concentration of 0 ppm. The CFM set up a 3-compartment sink and will call for a service repair on the dish machine. EHS will conduct a second follow-up on or about May 9, 2014 to observed if the dishwashing machine is sanitizing properly.
Enforcement action may be warranted due to repeat critical deficiencies.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior of the dish machine .
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans and plastic container.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.---3-compartment sink was setup
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05/02/2014 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection. EHS will conduct a follow-up inspection on or about April 08, 2014 to observe corrective action for critical and non-critical violations that was not corrected today inspection.
Dish machine: Hobart AM-14
Note to manager:
-Fax a photo copy of the CFM card to the Fairfax County Health Department within 10 days. Fax #703-653-9448
-Clean the drain floor underneath the 3-vat sink and dish machine.
-Fax a copy of the service report that the dish machine sanitizer is working properly to the Fairfax County Health Department within 10 days.Fax#703-653-9448
- 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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior of the dish machine .
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor drains at the 3-vat sink and dish machine 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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03/28/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Water heater:
On file is Rheem Ruud, could not locate and manager was not sure of location
Dish Machine: Hobart AM-14 TC chemical sanitizer
Note to Manager: Please fax the service report that the leaky ceiling and the dish machine is repair to the Fairfax county health department. FAX# 703-385-9568
- Equipment / Good Repair / Operation
Observation: The dish machine unit is not operating properly.---EHS observed yellow greasy rubbery build up throughout the interior dish machine, yellow color water, not sanitizing and leakage at the top of the machine.
Correction: Repair/adjust the dish machine unit so it is able to operate 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 dish machine. 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.---Three compartment sink was setup.
- Warewash Equipment / Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with a yellow greasy rubbery build up that may decrease the effectiveness of the unit.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Physical Facilities Good Repair
Observation: Observed that the ceiling is leaking next to the dish machine is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/20/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. Observed great cold holding temperatures. EHS provided manager with updated Employee Health handouts (red folder) in English and Spanish for future use.
MAINTENANCE:
*Water Heater: On file is Rheem Ruud, could not locate and manager was not sure of location
*Dish Machine: Hobart AM-14 TC chemical sanitizer
Please fax to EHS within 2 business days a pest control service report and within 10 calendar days a dishmachine service report. Please use the three compartment sink until the dishmachine is serviced. Also please fax the last grease trap cleaning receipt and the next grease trap cleaning receipt.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (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.
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.
- Warewash Equipment / Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the dishmacine observed leaking.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control pests. Observed three live roaches under the dishmachine.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead roaches were found on the glue board under the dishmachine.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:------floor and walls under three compartment sink.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/11/2012 | Routine | |
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