REMINDER: Please make sure thermometer probe is washed rinsed and sanitized before and after use. Especially after check raw chicken.
Note: Reviewed temperature logs for receiving and holding temperatures.
- Plumbing / Maintained in Good Repair
Observation: Cold water faucet for the hand sink near warewash area is not working.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed broken wall tile in women's room.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/04/2016 | Routine | |
Good Job!! Keep up the good work.
No violation noted during this evaluation. | 08/13/2015 | Risk Factor | |
No violations observed. Excellent job, keep up the good work.
The facility uses time as a public health control 4 hours for packaged butter. All the other items are time and temperature control.
No violation noted during this evaluation. | 02/27/2015 | Routine | |
GREAT JOB AT TAKING TEMPERATURES OF FOODS AT DIFFERENT TIMES AND OVER ALL DOING A GREAT JOB.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site) (repeated violation)
Observation: Single-use gloves worn during multi-tasked food preparation. WITNESSED WORKER HANDLE RAW EGG MIX, & RAW CHICKEN WITH GLOVES, TOOK LEFT HAND GLOVE OFF TO PRESS BUTTONS ON FRYER AND PICKED UP SAME PLASTIC CONTAINER, THEN HANDLES OF DEEP FRIER STRAINERS, WASHED HANDS, CHANGED GLOVES, TOUCHED HANDLES OF DEEP FRIER STRAINERS AGAIN, AND THEN CHICKEN CONTAINERS THAT ARE HANDED TO FRONT LINE WORKERS.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. MGR. SPOKE TO WORKER ABOUT GLOVE CHANGING PROCEDURE, TO NOT TOUCH CLEAN EQUIPMENT WITH CONTAIMINATED GLOVES OR HANDS. USE OF TONGS OR SUITIBLE UTENSILS THAT CAN BE HANDLED WITHOUT HAND CONTAMINATION OR A CHANGE OF PROCEDURES IS REQUIRED. ORAL & WRIITEN INFO. PROVIDED.
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09/26/2014 | Risk Factor | |
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (repeated violation)
Observation: Single-use gloves worn during multi-tasked food preparation.
Observation (CORRECTED DURING INSPECTION): Single-use gloves worn during multi-tasked food preparation. WITNESSED WORKER HANDLE RAW EGG MIX, & RAW CHICKEN WITH GLOVES, THEN HANDLES OF DEEP FRIER STRAINERS, CHANGED GLOVES, TOUCHED CONTAMINATED BASKET HANDLE, THEN CHICKEN CONTAINERS THAT ARE HANDED TO FRONT LINE WORKER.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
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 2 WASH CLOTH BUCKETS AND 3 COMPARTMENT SINK with a concentration of <50 ppm total quaternary ammonium compound. AS TESTED BY MGR. AND MYSELF.
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.
- 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.
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01/06/2014 | Routine | |
Report
- Critical: Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection
Observation: AFTER INSTRUCTING CFM AND WORKER IN PROPER HANDLING OF CONTAMINATED GLOVES, CFM DID NOT HAVE WORKER WASH CONTAMINATED OBJECTS UNTIL INSTRUCTED TO DO SO.
Correction: TRAINING, WITH SIGNAGE RECOMMENDED.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.WITNESSED WORKER HANDLE RAW EGG MIX, & RAW CHICKEN WITH GLOVES, THEN HANDLES OF DEEP FRIER STRAINERS, THEN CHICKEN CONTAINERS THAT ARE HANDED TO FRONT LINE WORKER. FRONT LINE WORKER (GLOVED) PUTS THAT CONTAINER INTO WARMER, THEN WITH SAME GLOVES TOUCHES PAPER FOOD CONTAINERS AND OTHER FOOD CONTAINERS THAT SHE PLACES INTO BAGS FOR THE CUSTOMER.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. INSTRUCTED CFM AND WORKER IN PROPER FOOD HANDLING AND PROVIDED LITERATURE.
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08/15/2013 | Complaint | |
- Critical: Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection
Observation: AFTER INSTRUCTING CFM AND WORKER IN PROPER HANDLING OF CONTAMINATED GLOVES, CFM DID NOT HAVE WORKER WASH CONTAMINATED OBJECTS UNTIL INSTRUCTED TO DO SO BY MYSELF.
Correction: TRAINING, WITH SIGNAGE RECOMMENDED.
- 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)
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. WITNESSED WORKER HANDLE RAW EGG MIX, & RAW CHICKEN WITH GLOVES, THEN HANDLES OF DEEP FRIER STRAINERS, THEN CHICKEN CONTAINERS THAT ARE HANDED TO FRONT LINE WORKER. FRONT LINE WORKER (GLOVED) PUTS THAT CONTAINER INTO WARMER, THEN WITH SAME GLOVES TOUCHES PAPER FOOD CONTAINERS AND OTHER FOOD CONTAINERS THAT SHE PLACES INTO BAGS FOR THE CUSTOMER.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. INSTRUCTED CFM AND WORKER IN PROPER FOOD HANDLING AND PROVIDED LITERATURE.
- 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: Raw chicken 43F, Butter 45F @ Cooler #1.
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. RECOMMEND, AS A GOOD BUSINESS PRACTICE, HAVE THE REFRIGERATORS SERVICED AHEAD OF THE HOT SUMMER SEASON. IF A REFRIGERATOR READS 41F BEFORE OPENING, IT IS DOUBTFUL THAT IT WILL KEEP THAT TEMPERATURE DURING THE BUSY TIMES OF THE DAY. SET THE TEMPERATURE TO BE 35F - 37F WHEN THE REFRIGERATORS ARE NOT IN USE.
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08/15/2013 | Risk Factor | |
- 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." CFM COULD NOT PROVIDE A DESCRIPTION OF THE USE OF THE '"EMPLOYEE ILLNESS GUIDE FOR MANAGER" INCLUDING EMPLOYEE SYMPTOMS, COULD NOT DESCRIBE THE EMPLOYEE TRAINING ON FOODBORNE ILLNESSES AND SYMPTOMS, THE BIG 5 FOOD CAUSED ILNESSES IN THE US OR THE PURPOSE OF IT ALL.
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: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.Knife and holder of the knives, below the microwave units on wall above the prep table.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Mop Sink / Numbers and Capacities
Observation: MOP SINK WAS IN-PLACE BUT ACCESS TO USE IT, WAS BLOCKED.
Correction: At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. CLEAR ACCESS FOR USE.
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02/21/2013 | Routine | |
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