- Plumbing / Maintained in Good Repair
Observation: Front hand-sink drain is gone.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. kitchen.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. Corrected.
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06/18/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
Note to Manager: Please train and fax the sign copies of the employee reporting illness agreement page to Fairfax County Health Department. Fax: 703-385-9568
- 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)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed no paper towels provided at the hand washing sink next to the 3-compartment sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.--Paper towels provided
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed broken 2dr cooler in the facility that will not be use anymore.
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.
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02/27/2014 | Routine | |
The purpose of today's follow-up is to confirm the 2dr prep cooler(1) is able to maintain 41 degree and below. The 2dr prep cooler(1) was tested at 40F.
No violation noted during this evaluation. | 05/23/2013 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: AO Smith DRE-52-912
Dish machine: n/a
EHS provided manager with cold and hot and employee health handouts.
Note to Manager: Please fax the service report that the 2dr prep cooler(1) is able to maintain 41 degree and below to the Fairfax county health department. FAX# 703-385-9568
- 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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked slice prime rib 54F, cooked chicken 51F, slice turkey 53F, slice ham 56F
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.---Discarded
- 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: 2dr prep cooler(1) 50F
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.
- 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.---broken 2dr prep cooler
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.
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05/22/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith DRE 52 917
*Dish Machine: N/A, sanitize basin with acceptable level of quat sanitizer
EHS provided manager with updated Employee Health handouts (red folder) in English, Korean and Spanish for future use
Observed facility clean and organized. Observed great date marking and temperatures.
No violation noted during this evaluation. | 12/13/2012 | Routine | |
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