- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: HUMMUS 55, HABUSH 56F& KUMUSH 55F @ #1
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF ITEMS THAT WERE PUT IN OVER 4 HOURS AGO AND WILL DISCARD ALL PHF AFTER TOTAL OF 4 HOURS FROM START OF PLACING THOSE ITEMS IN THIS UNIT, UNTIL EACH UNIT REPAIRED. THE CFM UNDERSTANDS THE IMPORTANCE OF THESE ACTIONS AND THAT FOODS NEED TO BE < 41F BEFORE PLACING THEM IN THIS PREP-TOP UNIT. REGULAR MONITORING WILL PREVENT UNNECESSARY PROBLEMS. ORAL & WRITTEN INFO. PROVIDED. (UNIT TEMP. RECOMMENDED TO BE AT 32-36 UPON OPENING)
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10/14/2015 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: STUFFED GRAPE LEAVES H.M. (YEST.) 49F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. 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: STUFFED GRAPE LEAVES H.M. (YEST.) 49F @ #3
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. IT IS RECOMMENDED TO SET THE TEMPERATURE TO BE 33F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. ALSO, REGULAR FOOD TEMPERATURE CHECKS ARE RECOMMENDED. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNIT until after IT HAS been fixed or adjusted. Adjust the ambient temperature of the refrigerators to between 33-41F or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448. (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME, ON FAX).
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04/21/2015 | Routine | |
Sanitizer Test Kit for Quaternary Ammonia: Using Quat. sanitizer in 3-vat sink, but manager could produce only chlorine test strips. Acquire Quaternary Ammonia test strips and use to verify concentration of 200-400 ppm. in 3-Vat sink when setting up for use. Manager took photo of labels on EHS supply for reference. Purchase within 10 (ten) days (by October 24, 2014, and document for EHS by email at john.vandervoort@fairfaxcounty.gov or by FAX at 703-653-9448, attn: John Vander Voort, RE: Raouche Cafe.
No violation noted during this evaluation. | 10/14/2014 | Risk Factor | |
THIS IS A FOLLOW-UP INSPECTION ONLY TO VERIFY COMPLIANCE WITH REQUIREMENTS STATED IN ROUTINE INSPECTION OF 07-MAR-2014. ALL REQUIREMENTS HAVE BEEN MET AND THERE ARE NO OUTSTANDING VIOLATIONS AT THIS TIME.
No violation noted during this evaluation. | 03/11/2014 | Follow-up | |
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy, and to provide documentation (a signed agreement form for each employee) to the Health Department no later than 10 am, Monday, March 10, 2013. EHS (Inspector) will return on March 10 to verify implementation and documentation of Employee Health Policy. The EHS will also verify provision of hand washing signs and covered receptacles in both restrooms at this follow-up inspection. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION, WHICH MAY INCLUDE SUSPENSION OR REVOCATION OF FOOD ESTABLISHMENT PERMIT.
- 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)
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the two restrooms.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. PROVIDE COVERED RECEPTACLES IN BOTH RESTROOMS.
- 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 all handwashing sinks used by food employees. THERE IS NO SIGN IN EITHER THE PUBLIC ACCESS RESTROOM OR THE EMPLOYEE RESTROOM IN THE BACK OF THE KITCHEN.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. POST SIGN IN EACH RESTROOM: "Employees must wash hands before returning to work.
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03/07/2014 | Routine | |
The purpose of this visit was to perform a routine risk factor assessment
- 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: 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: Yogurt drinks marked "Keep Refrigerated" in True 2DR Display Cooler (sliding back doors), at 45F.
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. Drinks were moved to Walk-In Cooler and Display cooler was adjusted to below 40F.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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. THERE IS NO SIGN IN THE PUBLIC REST ROOM.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDE A SIGN INDICATING EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK IN EACH REST ROOM USED BY EMPLOYEES.
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11/07/2013 | Risk Factor | |
the purpose of today's visit was to perform a routine inspection
- 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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic/oil sauce in prep top cooler at 46F
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. CORRECTIVE ACTION: Sauce was moved to another refrigeration unit for cooling.
- 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 QUATERNARY AMMONIA, test kit.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the front cashier area was blocked, 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. CORRECTIVE ACTION: Blockage of sink was corrected.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. CORRECTIVE ACTION: Provide covered receptacles in all restrooms used by women.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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. There was no handwashing sign in the public unisex restroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTIVE ACTION: sign was provided by EHS and posted by person-in-charge.
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05/16/2013 | Routine | |
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