This is a second follow up to determine compliance with violations resulting from a complaint inspection conducted on December 31, 2015 and a follow up inspection conducted on January 4, 2016. The facility is in substantial compliance at this time.
The following has been completed:
1. harborage items have been removed from the back of the facility and from the interior of the facility.
2. Holes throughout the facility have been patched. The cove moulding was left off for inspection, but contractor was present and began attaching the cove moulding as each area was inspected to ensure the holes were sealed.
3. Gaskets were added to the back door and the door is now fully sealed.
4. The facility has been cleaned including under prep tables, along baseboards, floor drains, pipes, along cookline and under shelving units.
5. A pest inspection was conducted last evening and the pest control officer noted significant compliance.
Manager agrees to maintain the facility in good repair and clean condition without harbage. Upon completion of this visit, the manager will reopen the facility for business.
Thank you. If you have any questions, please call the health department.
No violation noted during this evaluation. | 01/06/2016 | Follow-up | |
This is a follow-up to a complaint inspection to determine compliance with violation noted on December 31st. The facility has not sufficiently met compliance, but has voluntarily closed to complete work to meet standards to repair and clean physical facilities. EHS provided manager with contact information to call when ready to reopen. CFM agrees to remain closed until HD provides permission to reopen. Thank you.
- Physical Facilities Good Repair
Observation: Observed that the walls are not maintained in good repair. Numerous holes and gaps in the walls, particularly near the floors in the rear storage and dishwashing areas were observed.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities, and provides ingress routes and harborage for pests
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Facility recieves professional pest control treatments five times per month. This appears to be effectively controlling roaches, but strong evidence of mouse activity was observed. Abundant mouse feces were found in rear storage and utility areas, beneath equipment and along floor wall junctures throughout the facility.
Correction: Work with professional pest control service to eliminate pests immediately and prevent their return. Move all equipment, THOROUGHLY scrub floors, and repair walls and floor/wall junctures immediately.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for mice and roaches.
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. Thoroughly clean all visible surfaces, and seal holes in walls.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. An unused slicer is stored on the floor of the restroom
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor is in need of cleaning. Accumulations of grease, grime, food debris, and pest feces were observed near the floor/wall junctures throughout the facility. Accumulations were particularly heavy beneath and behind equipment and the three vat sink.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food, and to prevent pest attraction.
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01/04/2016 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment. Employee health policy in place. Please keep all handwashing sinks stocked and allow free access by employees by keeping the basin's free of utensils. This will help to encourage employees to wash their hands properly. If you have any questions, please contact the health department. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed two food employees enter the kitchen from a back door and proceed to the cookline without first washing hands.
Correction: EHS spoke with manager and manager directed both employees to wash hands. 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.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: observed uncomered gyro meat, pulled chicken, pulled chicken, cooked chicken wings, sour cream, cooked noodles in the walk in refrigerator, the two door upright refrigerator and the 1 door upright refrigerator.
Correction: Manager covered foods during inspection. Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Manager placed soap at both handsinks. Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Manager placed papertowels at both handsinks. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/10/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection.
Manager stated that gaskets have been ordered and will be replaced on 10/30/14.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): True 2dr upright refrigerator
Correction: Replace gaskets that are torn or missing on all refrigeration units.
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10/29/2014 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed and recommended documentation of cold holding temperatures. EHS will review temperature logs at time of follow-up inspection.
EHS recommended a detailed cleaning schedule and will review at time of follow-up inspection.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Unauthorized personnel such as friends, families or customers in the food preparation, food storage, or warewashing areas.
Correction: Remove all unauthorized personnel from the food preparation area, food storage area and warewashing area.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: inside of 2dr True upright refrigerator, 2dr pizza prep cooler, 2dr prep cooler and walk-in cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes inside of prep cooler and True 2dr upright refrigerator and sliced ham inside of True 2dr upright refrigerator
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: lasagna inside of 1dr True unit
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): True 2dr upright refrigerator
Correction: Replace gaskets that are torn or missing on all refrigeration units.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer and grinder
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Wash, rinse and sanitize slicer daily.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside and outside of refrigeration units and freezers, can rack, inside of pizza case, inside of front display case, top and bottom of prep tables, inside of cabinets, all floors, all walls, all handsinks and outside of containers that spices are stored in.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were provided at handsinks at time of inspection.
- Physical Facilities Good Repair
Observation: Walls are observed with holes that are potentially allowing entry to pest and or rodents. The walls are not maintained in good repair.
Correction: Repair the walls to prevent entry of pest and provide a smooth, easily cleanable surface.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
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10/16/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed cleaning of handsinks, under prep tables, providing thermometers in all units, storage of wiping cloths, cleaning of walls, floors, ceilings and keeping the back door closed. EHS recommended detailed cleaning every week.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- 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, before and after putting on gloves, or after engaging in any activity that could contaminate the 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.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: True 2dr upright refrigerator, pizza prep unit
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked chicken and cooked beef inside of True 2dr upright refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer and grinder
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (repeated violation)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink located by the three vat sink is being used to store equipment.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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05/28/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection.
All violations were corrected from the previous inspection on September 26, 2013.
No violation noted during this evaluation. | 10/10/2013 | Other | |
The purpose of this visit was to conduct a routine inspection.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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: inside of 2dr Migali prep cooler and True 2dr upright ref
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: pizza sauce,beef patties, gyro meat and sliced turkey
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: food containers, slicer, grinders and prep cooler
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of all refrigeration units, floors and walls throughout the facility and under prep tables
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Front and back door is open allowing the entry of insects and rodents.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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09/26/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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, before and after putting on gloves, or after engaging in any activity that could contaminate the 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: pizza sauce and lasagna inside of walk-in cooler and cooked chicken inside of True2dr upright ref
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the 3vat sink is blocked with lids to cooking equipment, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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06/11/2013 | Risk Factor | |
It appears that the existing grease trap may be usable if the 3 vat sink is connected to it. Contact a plumber for a proper installation. Please contact the health department within 10 days to give an approximate time table for the completion of the work. The installation must be completed within 30 days.
The Health Department has been notified that settlement on a change of ownership will occur on May 1, 2013. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned on March 30, 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: A.O. Smith Bt 80 202
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The 3 vat sink plumbing and grease trap are installed incorrectly. The kitchen handsink goes through the grease trap. The 3 vat sink does not go through the grease trap but goes directly to a floor drain. The grease trap is accessible on the other side of a wall from the 3 vat sink.
Correction: Within 30 days, install the grease trap correctly. The wash and rinse sinks of the 3 vat sink must go through the grease trap. There must be an air break on both drain lines draining from the sinks, going to the grease trap.
- Light Bulbs / Locations where Shielding is Required
Observation: The light bulb in the walkin refrigerator is not shielded.
Correction: Provide a shield (cover) on the light bulb in the walkin refrigerator.
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04/24/2013 | Pre-Opening | |
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