The purpose of this visit was to conduct a risk factor assessment.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food is not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.Observed cajun rice at 55F, rice at 67F in the walk in for 6 hours
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.DISCARDED, DISCUSSED WITH THE CFM THE PROPER COOLING PARAMETERS AND GAVE HIM A COOLING METHODS HANDOUT IN SPANISH
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed raw chicken at 45F, 43F in the batter station
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.ADDED ADDITIONAL ICE TO THE ICE WATER SLURRY BELOW THE PANS
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10/29/2015 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
Information on cooling methods, in Spanish, was discussed and given to the CFM. Additionally information on reducing restaurant waste, stormwater ordinance in relations to restaurants and grease trap/interceptor information left with the CFM.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the sanitize basin of the 3-vat sink are leaking.
Correction: A plumbing system shall be maintained in good repair.
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02/24/2015 | Routine | |
A RISK FACTOR inspection of your facility was conducted today.
At this inspection further time was taken to discuss with the CFM/Manager about posting a valid Health Department permit to operate. At this inspection it was noted that permit that expired December 2013 permit was still posted and not the 2014 permit. Also discussed with CFM Employee health Policy guidelines and regular training of staff on reportable illnesses.
Questions/Concerns please call 703-246-2444
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site) (repeated violation)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2013. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: Post the 2014 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours.Failure to post the 2014 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure. EHS PRINTED OUT THE 2014 PERMIT. MANAGER POSTED THE PERMIT.
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12/17/2014 | Risk Factor | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands twice in a food preparation sink .
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. MANAGER HAS INSTRUCTED EMPLOYEE TO WASH THEIR HANDS ONLY IN THE HAND WASH SINK.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:OBSERVED CONTAINERS OF RAW CHICKEN IN THE KOLPAK WALK IN FREEZER ADJACENT TO CARTONS OF COOKED BEANS AND OVER PACKETS OF BATTER MIX.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. STAFF HAVE REMOVED THE RAW CHICKEN AND PLACED IT ON THE BOTTOM SHELF.
- Food Storage / Prohibited Areas / Under Water Lines
Observation: Observed container of onion rings and cartons of food directly under water lines where water can condense in the Kolpak walk in refrigerator.
Correction: Food may not be stored under water lines where water has condensed. ASKED MANAGER TO REMOVE THE FOOD CONTAINERS FROM THE AREA.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate shows expiration of the permit on December 31, 2013. The 2014 Fairfax County Health Department Permit has not been posted .
Correction: Manager has been asked to post the 2014 permit within 48 hours.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the 3 VAT sink near the Kolpak walk in refrigrator are leaking and the compartment of the 3 VAT sink near the biscuit cooler is leaking.
The sink basin near the office is slow to drain.
Correction: A plumbing system shall be maintained in good repair. - ASKED MANAGER TO REPAIR THE PLUMBING AT BOTH THE SINKS.
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04/15/2014 | Routine | |
| No violation noted during this evaluation. | 10/24/2013 | Risk Factor | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Existing thermometer at the front of the prep top ( Barter station) for raw chicken does not work.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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03/13/2013 | Routine | |
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