Discussed active managerial control. Observed good sanitation and food temperature control.
No violation noted during this evaluation. | 01/28/2016 | Routine | |
CFM: Denis J. Palencia L-27990 Exp. 07/11/2019
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: (1) GASKETS ON TRAULSEN STACKED FREEZER (2) GASKETS ON TRAULSEN 2DR COOLER.
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. DISCUSSED CLEANING SCHEDULE WITH STAFF.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Enclosed components of the ICE BIN are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED THE CLEANING SCHEDULE WITH STAFF.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3 VAT SINK is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. MOVED SOAP.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the WALL BY THE 3 VAT SINK is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. PLEASE EMAIL A PICTURE OF THE WALL TO THE HEALTH DEPARTMENT AFTER REPAIR IN COMPLETED.
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02/09/2015 | Routine | |
FINAL INSPECTION ON NEW SERVERY SPACE ADDED TO THE EXISTING CONTINENTAL BREAKFAST - LOCATED IN A SEPARATE BUILDING.
THE NEW SPACE CONSISTS OF THE FOLLOWING:
1. Dining room with tables and chairs.
2. Buffet self-service line:
(a) Milk dispenser
(b) Juice dispenser
(c) Coffee dispenser
(d) Chafing dish
(e) Waffle mixer dispenser
(f ) Waffle iron
(g) Utensils dispenser
(h) Uncut fruits holder
(i) Bread holder
*All food items will be prepared at the existing continental breakfast kitchen and transported to this new space consists of only dining room and buffet line with the above listed equipment.
*The above discussed new space and equipment have been inspected and approved by the Fairfax County Health Department. This approval is contingent on the sneeze guard adjustment to meet the required NSF standards to protect all exposed food items on the self-serve line.
No violation noted during this evaluation. | 06/09/2014 | Other | |
This visit was conducted to do an inspection of a new room added for the installation of a new refrigerator and new freezer.
The new room, new refrigerator, and freezer have been inspected and are hereby approved for use by Fairfax County Health Department.
No violation noted during this evaluation. | 05/06/2014 | Other | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk 48F, yogurt 51F both in traulsen split cooler
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. all potentially hazardous foods were removed and put in traulsen 2dr cooler. Non-potentially hazardous foods will be stored in the traulsen split cooler until it is repaired.
- 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: traulsen split cooler, 1dr prep cooler
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: traulsen split cooler 52F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- 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.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink in the kitchen used as storage
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container is in disrepair- lid was bent, hole was observed in waste container on the side
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the wall is in need of repair (3-vat sink side)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/08/2014 | Routine | |
The purpose of this visit was to conduct another follow-up inspection on food storage and the vacant building next door. EHS observed outdoor cooler as an NSF approved equipment (identified by documentation by fax). EHS observed the cooler air temperature to be at 44-45F. Food items that were stored were commercially packaged and unopened. Frozen items are allowed to be put in refridgeration, as long as the air temperature is 41F and below. Potentially hazardous food items (cooked eggs and sausages) were moved to the other NSF equipment in the approved, original permitted building. The new General Manager has stated plans has been submitted and the vacant building has been shut down and was not in use until approval is given. As a reminder, until plans and other documentation that was submitted to Fairfax County are approved, do not use the vacant building for any purposes and food items and other food related items must be stored in an approved storage area or the original permiited area. Please send me a copy of the invoice for the outdoor cooler by October 23, 2013.
No violation noted during this evaluation. | 10/15/2013 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection on the food storage in the unpermitted building. All food was moved from the vacant building. EHS observed an outdoor refridgeration unit and that it was locked. CFM on duty was unable to verify if the unit was NSF approved commerical equipment. Please send me paperwork to verify the equipment is approved.
No violation noted during this evaluation. | 09/06/2013 | Follow-up | |
The purpose of this visit was to conduct a complaint investigation. Complainant allegedly stated that the facility was storing food in the vacant unpermitted building next door. Acting General Manager was not aware of the complaint and stated he did not know if food was stored but that other items such as furniture was stored in the building.. The vacant building is owned by the facility company. During investigation, EHS found in the vacant building that the walkin cooler and walkin freezer was in use to store food and dry food storage was observed as well. Also, on one side of the building, a possible second breakfast line and seating area was setup. Various furniture items were also observed. EHS will talk with EH Supervisor about proper permitting and storage for the building. EHS will contact Acting General Manager with more information and conduct a follow-up inspection. Based on today's observation, complaint is confirmed.
- Food Storage / Prohibited Areas / Other Sources
Observation: Food storage was found in vacant unpermitted building.
Correction: Food may not be stored under other possible sources of contamination and in an unpermitted building .
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08/15/2013 | Complaint | |
- 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.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked sausage 126F, cooked egg 102F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ITEMS WERE DISCARDED
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: Traulsen 2dr upright cooler
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- 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: Traulsen 1/1 dr cooler
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.
- 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: gaskets of coolers
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.
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.
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. IN VERBAL AGREEMENT, IF FAX IS NOT RECEIVED OF NEWLY CERTIFIED FOOD MANAGERS BY JULY 15, 2013 THEN CLOSURE WILL BE DONE.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at bathroom handsinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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07/12/2013 | Routine | |
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Floor mounted Hot-Holdinbg cabinet.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. If you no longer want this equipment you may remove it from premises. However, if you decide to keep it you are required to maintain it in clean condition so that it does not attract pests.
- Critical: Certified Food Manager/Presence Required
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. (Posters given to manager in charge).
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12/19/2012 | Routine | |
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