The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Use temperature logs previously provided by the Health Department to record and monitor hot holding temperatures in addition to cold holding temperatures.
2. Train employees to reheat all commercially prepared items to 135F and all in-house items to 165F prior to placing in hot holding units.
Please send the following to the Health Department within 7 days:
1. Photo of 3-vat sink with proper air gap
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: IN ALTO SHAM 2 DR HOT HOLDING UNIT- MACARONI AND CHEESE, BEANS (124F, 90F).
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 REHEATED TO 165F OR ABOVE.
- 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: ALTO SHAM 2 DR HOT HOLDING UNIT.
Correction: PLEASE PROVIDE AN OVEN THERMOMETER FOR THE ALTO SHAM 2 DR HOT HOLDING UNIT WITHIN 30 DAYS. 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.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level OF 3-VAT SINK is not observed.
Correction: PLEASE REMOVE EXTRA PLASTIC TUBING FROM AROUND WASH, RINSE, AND SANITIZE INLETS WITHIN 7 DAYS. 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.
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03/03/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following violations have been observed for the second time:
1. Improper cold holding.
The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Make copies of food/equipment temperature logs provided today. Record cold holding temperatures of food in each cooler three times a day (opening, during lunch, prior to closing).
2. Train employees on proper corrective actions that need to be taken in the event improper cold holding temperatures are observed.
Certified Food Manager has opted to use Time as a Public Health Control (TPHC) for items being cold held at the salad bar (diced tomatoes, dairy creamer).
- 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: IN BALLY WALK-IN #2- MASHED POTATOES (47F), MILK (47F, 47F), AMERICAN CHEESE (45F, 46F), BAKED BEANS (50F), SOUR CREAM (47F), SALAD BAR (CUT TOMATOES(48F), HALF AND HALF (51F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED.
- 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 HAND WASHING SINK LOCATED AT FRONT SERVICE AREA 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.PROVIDED HAND WASHING SINK IN ENGLISH.
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07/07/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Discussed alternative pest control measures to replace the previous use of residential pesticides. In addition to regular pest control services, suggested use of approved adhesive insect paper. If your facility chooses to adopt this, please be sure not to place paper above/near food prep areas, single-service items, or any food-contact surfaces. It was a pleasure serving your facility and I look forward to your next assessment.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: CAN OPENER, DELI SLICER, PLASTIC BINS.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS PLACED IN CLEANING SOLUTION IN 3-VAT SINK.
- 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 ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED 2 BOTTLES OF PESTICIDES STORED IN CHEMICAL STORAGE AREA.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. BOTTLES DISCARDED.
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02/12/2015 | Routine | |
- 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.--OBSERVED FOOD EMPLOYEE TOUCH MOP WITH GLOVED HAND, RINSE GLOVED HAND AT HANDSINK AND THEN RETURN TO THE CHICKEN FRYER.
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.--EHS AND CFM PROVIDED TRAINING TO FOOD EMPLOYEE ON WHEN TO WASH HANDS. FOOD EMPLOYEE REMOVED GLOVES, WASHED HANDS AND THEN PUT NEW GLOVES ON BEFORE RETURNING TO FOOD PREP.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.--OBSERVED WET WIPING CLOTH ON SURFACE OF CHICKEN FRYER AS WELL ON THE SURFACE OF PREP TABLE.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.--EHS RECOMMENDED PLACING A WIPING CLOTH BUCKET NEAR FRYER. CFM PLACED WET WIPING CLOTHS INTO SANITIZER.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time:--OBSERVED CHIPPED BEEF FROM THE OVEN AT 112F
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. --CFM PLACED CHIPPED BEEF BACK IN OVEN TO REHEAT TO 165F.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED SLICED TOMATOES ON TOPPINGS BAR AT 48F COOLING FOR 1.5 HOURS. THE TOPPINGS BAR IS REFRIGERATED
Correction: HOWEVER THE COOLER IS OPEN ON TOP FOR SELF-SERVICE, PREVENTING IT FROM ADEQUATELY COOLING POTENTIALLY HAZARDOUS FOOD'S (PHF) TO 41F. CERTIFIED FOOD MANAGER (CFM) PLACES A BAG OF ICE UNDER THE ITEMS ON THE BAR TO AID IN COOLING
- 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:--OBSERVED SLICED HAM ON TOP PORTION OF 1DR UC RI PREP COOLER AT COOKLINE AT 46F. OBSERVED HALF AND HALF ON TOPPINGS BAR AT 69F. OBSERVED TWO PANS OF SLICED TOMATOES INSIDE THE BALLY WIC #1 AT 48 AND 47F.
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.--CFM PLACED SLICED HAM INSIDE BOTTOM PORTION OF PREP COOLER. CONTAINERS OF HALF AND HALF WERE REMOVED FROM TOPPINGS BAR AND PLACED INSIDE THE WALK-IN COOLER. SLICED TOMATOES INSIDE THE WIC WERE DISCARDED.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):--1dr UC RI PREP COOLER AT COOKLINE AND BALLY WIC #1
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of KETCHUP.--OBSERVED SEVERAL EMPTY CONTAINERS BEING STORED UNDER PREP TABLE IN BACK. WHEN ASKED, CFM EXPLAINED THAT THEY REUSE THE CONTAINERS FOR KETCHUP.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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:--OBSERVED SOILED EXTERIOR OF MICROWAVE OVEN
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: --OBSERVED WET PLASTIC PANS AND LIDS STACKED ON SURFACE OF THREE COMPARTMENT SINK.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. --EHS RECOMMENDED USING THE SHELVING TO ALLOW CLEAN ITEMS TO AIR DRY. CFM PLACED CLEAN ITEMS ON SHELVING TO AIR DRY.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:--OBSERVED HOUSEHOLD USE PLASTIC CONTAINER WITH LID USED TO STORE STICKY BUNS ON TOP OF MICROWAVE OVEN.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the COOKLINE being used TO DUMP ICE.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the BALLY WALK-IN COOLER #2 AND BALLY WALK-IN FREEZER 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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.--OBSERVED EMPLOYEE USE TOILET ROOM DOOR IS NOT SELF-CLOSING.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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03/12/2014 | Routine | |
| No violation noted during this evaluation. | 11/05/2013 | Risk Factor | |
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The Health Department has been notified that settlement on a change of ownership will occur on October 8, 2013. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
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Note the following recommendations:
It is recommended that you train employees and implement the Employee Health Policy. All required documents for training and implementation have been provided during this preopening inspection.
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.
Water heater: AO SMITH BT 80 300, BTU 75100, Capacity 71 gallons, recovery 72.82 GPH at 140F rise
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets on ice making machine are missing. Gaskets on walk in cooler are damaged):
Correction: Replace missing gaskets and repair damaged gaskets.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Ice cream freezer in the back.
Correction: Clean nonfood-contact surfaces of ice cream freezer. All equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed broken floor tiles in freezer, peeling paint in employees bathroom
Correction: Repair the the broken floor tiles and peeling paint in the emploee bathroom. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/07/2013 | Pre-Opening | |
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