This is a follow up inspection. All outstanding violations have been corrected during today's visit. Thank you. If you have any questions, please call the health department at 703-246-2444
No violation noted during this evaluation. | 03/29/2016 | Follow-up | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Employee Health policy in place. Sanitizer observed within acceptable limits at bar and kitchen three vat sinks and wiping cloth buckets. Heat sanitizing dismachine activated thermolavel on first run. Observed proper datemarking and storage of raw and ready to eat foods to prevent cross contamination. Observed proper cooling methods being used today.
The pizza prep cooler is not being used and does not have any food inside because it is in the process of being serviced or replaced. Thank you. Observed two employees wash hands properly once the handsinks were stocked with papertowels. Remember to fully stock all handsinks. This is one way you can demonstrate Active Managerial Control, by encouraging handwashing by employees.
IMPORTANT:
1. OBTAIN YOUR NORTHERN VIRGINIA PHOTO IDENTIFICATION CERTIFIED FOOD MANAGER CARD AND EMAIL A COPY TO MY ATTENTION WITHIN 10 DAYS.
2 REMEMBER, DO NOT ALLOW EMPLOYEES TO STORE OPEN DRINKS ALONG COOKLINE OR PREP AREAS AS AN OPEN DRINK MAY CONTAMINATE A FOOD CONTACT SURFACE.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: bottles of cookint oil stored along the cookline.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:gaskets on the bar reach in refrigerators and the walk in refrigerator observed with a build up of dried food debris.
Correction: Clean the gaskets on refrigerators. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: The two back and one front (on side) handsinks were stocked with papertowels during today's visit. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/25/2016 | Routine | |
The purpose of this visit is to conduct a follow up for the repair of the prep cooler #4 and #5 along the cookline, and to view the letter of parasite destruction for the salmon. Both prep cooler #4 and #5 have been repaired and are functioning properly. The manager requested a 10 day extension to allow time to receive the Letter of Parasite Destruction. An additional 10 days are granted. you may fax or email the Letter of Parasite destruction to my attention at the health department.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Salmon
Correction: Based on today's discussion with the certified food manager, the salmon is farm raised and pellet fed. The manager has contacted his corporate office and will provide letter to EHS within 10 business days. If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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: Manager was provided with Certified Food Manager Guidelines.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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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09/10/2015 | Follow-up | |
The purpose of this visit is to conduct a complaint investigation received by our office on 3/12/15 for a complaint which allegedly took place on 3/11/15. The complainant alleges that the fllor and tables were sticky and that a hair was found in the food received. No other complaint of hair in food were reveived. Food workers were all wearing hats. Floors were not sticky, nor were tabables sticky. manager reports that he was aware of the complaint an addressed the issue with the customer. he said the floors and tables were scrubbed yesterday. The complaint is closed. EHS will attempt to contact complainant to update with complain inspection results. Thank you.
No violation noted during this evaluation. | 03/13/2015 | Complaint | |
This is a follow-up inspection to the complaint investigation performed on October 8, 2014.
Pest control report was observed for October 13, 2014.
Manager has cleaned under the oven. Please have routine cleaning scheduled. Discussed with the manager additional cleaning needed at the cookline.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to cockroaches. Observed one live cockroach in dining area.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. Pest control was called and treatment is scheduled tonight.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead cockroach was found on cookline at grill.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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10/15/2014 | Follow-up | |
This is complaint investigation. Complainant observed a roach at his/her table on October 5, 2014 during lunch time. Complainant's server was shown killed roach and complainant had requested this information be passed to the manager.
EHS observed a live cockroach in the dining area during this investigation. Manager called pest control to be treated this evening.
EHS observed accumulation of food and grease debris in the kitchen and at cookline. Manager said this facility performs deep cleaning weekly.
During this inspection, EHS also observed correction of violations cited during risk factor assessment performed on September 16, 2014:
- dish machine was sanitizing correctly at bleach concentration of 50ppm.
- hot water faucet at 3 compartment sink was working.
- #3 prep cooler was cold holding correctly at 41F and potentially hazardous foods in it were 41F and below.
**EHS will perform a follow-up on or about October 14, 2014 to observe cleaning of accumulated food and grease debris.
**Please fax and provide a copy of next pest control by October 24, 2014 and another pest control performed 2 weeks after that by November 7, 2014.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. Observed one live cockroach in dining area.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. Pest control was called and treatment is scheduled tonight.
- Cleaning Frequency for Physical Facilities
Observation: Observed the following are in need of cleaning: kitchen floor, drains, cookline, dry storage shelves, outside of equipments, and containers.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/10/2014 | Complaint | |
| No violation noted during this evaluation. | 06/27/2014 | Other | |
This inspection report is for approval for the re- opening of the above facility.
Confirmation of mechanical approval for the hood system was provided via phone from the mechanical inspector.
No violation noted during this evaluation. | 06/27/2014 | Follow-up | |
This is complaint investigation. There was a fire at this location on May 21, 2014 at 3:00AM. Fire started from the hood at cookline and damaged the roof. Due to fire, Ansel system did go off and fire department was involved to put out the fire.
Current status is the restaurant is closed for undetermined period. Roof has been fixed. Electricity is off except for the walk-in cooler and walk-in freezer which is in operation and will stay in operation through the construction. All other coolers have been emptied out. Manager had made a list of food items and walk-in cooler will be emptied out of potentially hazardous foods in near future. Foods will be donated. Decontamination crew was working during this inspection. They will wash, rinse and sanitizer all equipment. Besides already fixed roof, only observable damage was the grill hood. They do not plan on making any structural changes.
**Please fax and provide a copy of new equipments for Plan Review approval.
**Contact EHS for reopening (Grace Sun 703.246.8426. grace.sun@fairfaxcounty.gov)
No violation noted during this evaluation. | 05/22/2014 | Complaint | |
This is a follow-up inspection to risk factor assessment performed on November 12, 2013.
Following compliance was observed:
-Floor drain maintenance at cookline was performed. Observed floor drain is now draining properly.
-All hand sinks were observed fully stocked with soap, paper and signs. Discussed hand sink is used for hand washing only.
-Quat sanitizer dispenser is now dispensing at correct concentration.
-Dumpster has been swapped out to a bigger dumpster and manager may increase trash pick up frequency. EHD did not observe overflow of trash at loading dock.
-Facility has performed some cleaning, especially at docking area. EHS discussed with district manager who was present on accumulations of food and oil debris observed.
-Observed completion of employee health policy.
-Pest control was performed recently and Ecolab personnel was present to discuss recent pest control report.
To avoid cold holding violations at prep top, please avoid overfilling and to cool prepped food to 41F and below before placing food on prep top.
No violation noted during this evaluation. | 11/26/2013 | Follow-up | |
This inspection was to complaint investigation. Following complaints were received: 1) food is warm
- Refuse / Outdoor Containers /Capacity
Observation: The quantity of refuse exceeded the storage capacity of the exterior storage enclosure. Manager has requested waste pickup frequency to be increased.
Correction: An outside storage area and enclosure and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following are in need of cleaning: walls, under equipments, shelves, floors, outside of equipments.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/12/2013 | 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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employees did not wash hands before putting on new gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- 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: mac and cheese ball (56F), breaded cheese (48F), mozzarella cheese (56F), Provolone cheese (54F), turkey (53F) on prep top of 3dr prep cooler at the back of cookline.
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. Foods have been out of temperature for more than 4 hours and were discarded. confirmed 3dr prep cooler itself was holding temperature at or below 41F. prep top was not all filled therefore lost its cooling capacity. This was also corrected.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-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 the in the wet wiping cloth bucket with chlorine concentration of 0ppm and at dispenser at greater than 200ppm.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the bar was being used to hold utensils and two other hand sinks were being used as dumping station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Couple of sinks did not have hand soaps.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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: in both bathrooms and at one sink.
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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11/12/2013 | Risk Factor | |
- 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: marinara sauce (112F) in hot well- reheated.
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.
- 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: cooked garlic (62F), cut tomato (48F), mozzarella cheese (51F), diced tomato (45F), cooked chicken (57F), marinara sauce (44F) on prep top over 3dr #1 cooler at pizza station - all swapped out, iced more and maintenance called. Cooked rice (52F), mozzarella cheese (50F) on prep top over #4 3dr cooler - swapped out. Blue cheese (55F), diced tomato (57F) at prep top over #5 3dr cooler - swapped out. Manager decided to implement time as public health control over these stations until these coolers are able to keep food at or below 41F.
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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: At the time of the inspection, it was observed that a change of ownership has taken place at the food establishment. The current operator does not have a valid permit to operate.
Correction: Within 48 hours, the following must be done to ensure continued operation of the establishment: 1) submit an Application for Permit to Operate a Food Service Establishment and a copy of a current business license to the Health Department
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level mop sink is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- 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.
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05/24/2013 | Routine | |
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