The manager was recognized for receiving the AMC (Active Managerial Control) Pin. Thank you for your hard work and demonstrating excellent Active Managerial Control!!
Following items demonstrated good Active Managerial Control:
1) The manager maintains temperature logs for hot holding, cold holding and receiving temperatures.
2) Datemarking is excellent.
3) Demonstrated cooling of chili to 41F (during last inspection) within 2 hours.
4) Very organized!! All the shelves in freezer and walk-in refrigerator are labeled.
(Note: Time reflects inspection time only)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed cooling chicken wings cooling in deep container in prep refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Good Repair / Components / Gaskets
Observation: Observed a leak inside the 1DR upright refrigerator. It could be due to a crack ro condensation.
Correction: Please fix the leak.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink at cookline piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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03/10/2016 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to check consumer advisory on menus. All menus are updated with correct consumer advisory.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Observed asterisk adjacent to burgers and steak taco, but footnote is missing.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Please update the menu within 10days. A follow-up inspection will be conducted within 10 days.
- Critical: Fairfax City Code/Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to name change. The facility changed ownership in 2014 and the name was changed to Revolution Darts & Billiards Grill.
Correction: Please contact the Health Department at (703) 246-2444 within 48 hours to update the name and get a valid permit along with a copy of updated business license.
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09/01/2015 | Follow-up | |
Note: Observed excellent date marking and cooling methods.
A follow-up inspection will be conducted on or about August 20, 2015 to verify compliance for consumer advisory on menu and updated permit. Please update the menus within 10 days.
REMINDERS& RECOMMENDATIONS:
1) Monitor and observe employees for sanitizing and handwashing.
2) Monitor and write temperatures for all refrigerators and food inside at least twice a day.
3) Recommend monitoring receiving temperatures.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Observed asterisk adjacent to burgers and steak taco, but footnote is missing.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Please update the menu within 10days. A follow-up inspection will be conducted within 10 days.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Observed mold inside the soda gun at the bar.
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.
- Critical: Fairfax City Code/Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to name change. The facility changed ownership in 2014 and the name was changed to Revolution Darts & Billiards Grill.
Correction: Please contact the Health Department at (703) 246-2444 within 48 hours to update the name and get a valid permit along with a copy of updated business license.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the near pizza oven is blocked, preventing access by employees for easy handwashing. Observed a spray bottle in the sink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink near pizza oven.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at more than 200 ppm wet wiping bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit.
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08/10/2015 | Risk Factor | |
Please fax (# 703-653-9448) or email following items to my attention within 10 days:
1) Updated menu with correct consumer advisory.
2) Invoice for fixing the 2DR prep refrigerator on left.
Note:
1) Observed that fries in the continental freezer # 5 was not frozen but was held under 41F. Per the manager they thaw the fries overnight in the walk-in refrigerator and put it in the prep freezer for use. They do not store food in that freezer overnight.
2) Discussed with the manager about monitoring temperatures and maintaining logs. Per manager they check receiving temperatures and log for line checks
- Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees (corrected on site)
Observation: The person in charge is not able to relate how the person in charge, food employees, and conditional employees comply with disease reporting responsibilities and exclusion or restriction of food employees. Observed that the manager and employees were not familier with the "Big 5" foodborne illnesses and also that the employees have to report possible exposure to these illnesses. Per the manager everyone is trained and the singed forms are at the owner's office.
Correction: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis. Note: Recommend re-training the employees about the employee health policy and keep the signed documents in the facility for review. Trained all employees present during inspection.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of beverage tubings in ice bin and also used as beverage ice or used as food.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. Note: Discussed with the manager about using a clean bucket, pan for ice that is used as food or as beverage ice. DO NOT USE THE ICE IN CONTACT WITH TUBING.
- 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: sliced tomatoes 58F, pico de gayo 59F, shredded cheese 57F, sour cream 57F--prep top left. sliced ham 52F, sliced reuben 57F, tartar sauce 56F--2DR prep refg left.
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. Note: Put all items inside the upright refrigerator.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menuwithout proper disclosure: Observed that the burgers and steak tacos had asterisk " * " next to it
Correction: however the footnote was missing.
- 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 refrigerator on left at 60F
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.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the 3-vat sink area is blocked by table top pizza oven, 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. Note: Discussed with the manager to move the equipment for easy access of the hand washing sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handwashing sink in the bar area.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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. @bar
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerator it was less than 5 foot candles.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. REPLACE THE LIGHT BULB in walk-in refrigerator. Per manager he has already placed an order.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the tile under the 2 dr prep refrigerator on left is missing and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/26/2015 | Routine | |
AS A GOOD BUSINESS PRACTICE, IT IS RECOMMENDED THAT 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 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 #1 (top) 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 # 703-653-8448.
(PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX).
- 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: Ranch 57F & Blue Cheese dressings 57F & H20 of mushrooms 55F @ #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. ALL FOODS AFFECTED BY TEMPERATURES OVER THE REQUIRED LEVEL WERE DISCARDED AND OTHERS WERE MOVED TO OTHER UNITS
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system. NONE ON MOP SINK FOR HOSE USE.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. INSTALL BACK FLOW PREVENTER.
- Physical Facilities Good Repair (repeated violation)
Observation: 6-501.11 - Physical Facilities Good Repair
Observation (REPEAT): Observed that the following is not maintained in good repair:
1) Seal mop sink to the wall,
2) Recaulk three compartment sink,
3) Caulk around the wooden panel above three compartment sink (seal to the wall),
4) Seal gaps along the pipe/wall juncture beside the three compartment sink,
5) Walkin cooler floor (needs to be smooth, easily cleanable, non-absorbent, and durable)
6) Insatll missing light bulb in WIC.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/03/2014 | Routine | |
Please have the above mentioned items corrected by June 27, 2014. After the item has been completed, please fax/email any invoices or pictures to demonstrate compliance.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Harford walkin cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed the following to be in disrepair:
1) Handsink in the food prep area (leaking),
2) Handsink in the bar area (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Floor / Wall / Ceiling / Cleanability (repeated violation)
Observation: Observed the floors, walls and ceiling tiles in the upstairs dry storage room to be uneasily cleanable.
Correction: Ceiling tiles, floors and walls need to be smooth, easily cleanable, non-absorbent, and durable.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the upstairs dry storage room are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Observed gaps along the back door.
Correction: Seal any gaps along the back door to prevent any unwanted pest entry.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Seal mop sink to the wall,
2) Recaulk three compartment sink,
3) Caulk around the wooden panel above three compartment sink (seal to the wall),
4) Seal gaps along the pipe/wall juncture beside the three compartment sink,
5) Walkin cooler floor (needs to be smooth, easily cleanable, non-absorbent, and durable)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/20/2014 | Follow-up | |
PLEASE FAX/EMAIL A COPY OF THE FINAL MENU PRIOR TO ORDERING.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected by June 17, 2014 but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Randell prep coolers (left & right),
2) Continental reachin freezer,
3) True reachin freezer,
4) Harford walkin cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Handsink in the food prep area (leaking),
2) Sprayhose (leaking),
3) Handsink in the bar area (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Critical: Sewage System / Operation and Maintenance
Observation: A review of the menu finds that the facility is producing grease in quantities likely to contribute to the production of grease-laden wastewater. Therefore, the wastewater from warewashing is required to go through a grease trap. Observed no grease trap connected to the dishmachine.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. Install a grease trap after the dishmachine.
- Floor / Wall / Ceiling / Cleanability
Observation: Observed the floors, walls and ceiling tiles in the upstairs dry storage room to be uneasily cleanable.
Correction: Ceiling tiles, floors and walls need to be smooth, easily cleanable, non-absorbent, and durable.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the upstairs dry storage room are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Observed gaps along the back door.
Correction: Seal any gaps along the back door to prevent any unwanted pest entry.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Walls throughout the facility (patch holes, smooth out rough spots, repaint),
2) Seal mop sink to the wall,
3) Recaulk three compartment sink,
4) Caulk around the wooden panel above three compartment sink (seal to the wall),
5) Seal gaps along the pipe/wall juncture beside the three compartment sink,
6) Ceiling tiles above the ice machine (sagging),
7) Walkin cooler floor (needs to be smooth, easily cleanable, non-absorbent, and durable),
8) Missing ceiling tiles in upstairs storage room.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment and shelving,
2) Walls in the food prep/dishwashing areas
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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05/28/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Revolution Darts And Billiards, 9687 Fairfax Blvd, Fairfax, VA 22030 »