The following active managerial controls are suggested to promote food safety in this establishment:
* Verify function of the sanitizer dispenser each morning by measuring quat concentration with test papers before solution is used to sanitize food contact surfaces.
* Schedule times no more than four hours apart for cleaning and sanitizing of slicer. Ensure slicer is sanitized on schedule.
Thank you for continuing to improve food safety procedures in this establishment.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: Observed utensils and food-contact equipment washed, rinsed, and placed in a sanitizing solution containing less than 150 ppm quaternary ammonium.
Correction: The quaternary ammonium sanitizer used in this facility shall have a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Sanitizer solution observed was newly dispensed
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed juices and particles from cooked roast on slicer. Roasts were observed held under heat lamps on slicer until sliced and sold or returned to oven. Upon discussion with CFM, it was determined that the slicer is not cleaned every four hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. CFM agreed to immediately disassemble slicer for cleaning and sanitizing.
- Plumbing / Maintained in Good Repair
Observation: Observed the floor drain under three vat sink is slow to drain to grease trap, causing used washwater to spill onto floor.
Correction: Maintain plumbing in good repair. Clean floor drain line, and have grease trap emptied and/or repaired as needed to permit adequate draining.
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02/05/2016 | Routine | |
Complaint on 13-Sep-2015 :
Complainant alleges that they experienced diarrhea on two separate occasions after consuming roast beef, chicken, baked beans, cole slaw, and mashed potatoes. These foods were observed safely stored. Roast beef ready for service was observed hot holding at 131 F
No violation noted during this evaluation. | 09/18/2015 | Complaint | |
EHS observed facility satisfactorily clean and organized, with managers actively overseeing safe food service.
Suggestions for Active Managerial Controls of food safety made during the inspection include:
* Establish a schedule for replacement of sanitizing solutions, and verify compliance with test strips. Train employees to replace visibly dirty/greasy sanitizing solutions.
* Create and maintain a temperature / change out log for roast beef alternated between warming oven and service station.
Please repair rinse basin of three vat sink as soon as possible so that dishware may be fully immersed in clean water before sanitizing.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: Roast beef ready for service was observed hot holding at 131 F using a calibrated food temperature measuring device.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Roast beef was returned to warming oven to quickly heat to 135F or hotter.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 two wiping cloth storage buckets with a concentration of less than 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Buckets were emptied and refilled with acceptable sanitizer solution. EHS advised CFM to establish a schedule for changing out contents of sanitizer buckets, and to make new sanitizer solutions with room temperature water.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: Food contact surfaces of ans used in the broiler over were observed with significant accumulations of cooked-on food residues.
Correction: Food contact surfaces with accumulations of soils cannot be effectively cleaned or sanitized. Remove food residues or replace pans. Manager agreed to replace pans as soon as possible.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The interior "ceiling" of the microwave oven was observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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09/18/2015 | Risk Factor | |
EHS explained using time as a public health control (TPHC) to ensure safety of sliced tomato and pico de gallo offered for consumer self-service. CFM agreed to begin using TPHC for these items. CFM was asked to review with employees when sanitizer solutions need to be replaced. Sanitizers that are visibly cloudy or greasy should be replaced - food soils reduce sanitizer effectiveness.
Please send evidence (photo or repair invoice) to EHS no later than 13 April 2015.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: Measured pico de gallo (42F) and sliced tomato (43 F) while improperly cold holding in the walk-in refrigerator. Walk-in refrigerator was frequently opened during a period of rapid service immediately preceeding inspection.
Observed pico de gallo (51 and 61 F) and sliced tomato (46 F) improperly cold holding on the self-serve toppings bar.
Correction: Walk-in refrigerator was maintained closed, and the unit adjusted to maintain a colder temperature.
CFM discarded pico de gallo and sliced tomato from toppings bar. CFM agreed to use TPHC for sliced tomato and pico de gallo. EHS provided training in TPHC.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Concentration of quaternary ammonium in the sanitize basin of the three vat sink was measured to be less than 100 ppm. Dishes were soaking in the basin to sanitize.
Correction: The quaternary ammonium sanitizer used in this facility shall have a concentration of between 150-400 ppm based on the manufacturer's use directions as measured using the appropriate test kit. EMPLOYEE REPLACED SANITIZER SOLUTION. REPLACE SANITIZER WHEN IT BECOMES CLOUDY OR GREASY.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Sprayer on sink in "chicken room" hangs below flood rim level.
Correction: REPAIR SPRAYER SO IT HANGS A MINIMUM OF 1 INCH ABOVE THE FLOOD RIM OF THE SINK. SEND EVIDENCE OF REPAIR (PHOTO OR REPAIR INVOICE) TO EHS NO LATER THAN 13 APRIL 2015.
- Light Bulbs / Locations where Shielding is Required (corrected on site) (repeated violation)
Observation: Light bulb(s) in the upstairs dry storage observed 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. BULBS WERE SHIELDED.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: No sign was posted near the front handsink to remind employees to wash hands.
Correction: EHS PROVIDED HANDWASH REMINDER SIGN.
- Cleaning Frequency for Physical Facilities
Observation: Observed the floor under sink in "chicken room" is in need of cleaning. Floors throughout prep area were greasy, and present a potential safety hazard.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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04/02/2015 | Routine | |
This is a follow-up inspection. Three compartment sink was not draining properly causing food debris collection under 3-vat. Manager had reduced the piping to 2-1/2" piping which initially worked but during follow-up performed on September 11, 2014, it was not observed to be working. Another maintenance was requested and this is the second follow-up to this issue.
Manager further reduced outlet piping to 1-1/2" and EHS observed there was no overflow at the drain. EHS discussed with the manager need for smooth and easily cleanable kitchen floor.
*Please fix the grease trap so top of grease trap is flushed to the floor or raised above the floor to prevent collection of food debris on the top of grease trap cover.
No violation noted during this evaluation. | 10/03/2014 | Follow-up | |
This is a follow-up inspection. Manager had poured draining chemical at hand sink by 3-vat which showed some improvement but did not totally resolve the draining issue. Manager had installed reducers at draining pipes at 3-vat. However, there is still large flow out of the vat combined with slow drainage tends to cause drain overflow and food debris and waste water spillage under 3-vat. Professional plumber was called for maintenance. EHS did not observe waste water backup at other locations of the facility.
**Please fax and provide a copy of maintenance invoice by October 11, 2014
- Plumbing / Maintained in Good Repair
Observation: The 3-vat is slow to drain, causing slight flooding under 3-vat when vat is emptied.
Correction: A plumbing system shall be maintained in good repair. Manager installed reducers at the draining pipes to reduce flow but still flooding causes food debris accumulation under the 3-vat. Professional maintenance is called.
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09/11/2014 | Follow-up | |
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located by 3-vat is not draining, 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. Maintenance called. Manager will report status to EHS by end of the day.
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09/05/2014 | 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: milk (50F) and cream cheese (49F) in 1dr chest cooler - right at serving line. However observed cooler at 42F. Sliced tomato (62F), sliced tomato (58F), salsa (63F) at fixing bar.
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. Milk and cream cheeses were oved to walk-in cooler. Sliced tomato and salsa were replaced. Discussed with manager various possible ways to keep them at cold holding properly.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling tiles in kitchen and employee bathroom are not easily cleanable.
Correction: Ceiling tiles should be nonabsorbent, smooth and easily cleanable.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage upstairs 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.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist at dry storage upstairs
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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03/04/2014 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- 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: cut tomato at buffet (47F, 51F).
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. Swapped out and added ice.
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12/02/2013 | Risk Factor | |
- Critical: Galvanized Metal, Use Limitation
Observation: A galvanized surface of the following equipment is being used in contact with acidic foods:
Correction: Galvanized metal may not be used for utensils or food-contact surfaces of equipment that are used in contact with acidic foods.
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10/24/2013 | Pre-Opening | |
This was a follow up inspection: the roof and ceiling in the kitchen have been repaired (copy of work order in file)
The Health Department has been notified that settlement on a change of ownership will occur on October 24, 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.
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 (repeated violation)
Observation: The walk-in door not self closing
Correction: Repair walk-in door to self close. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed broken tiles underneath the mirror in men's bathroom.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/21/2013 | Pre-Opening | |
Approval for a Health Department Permit Operate is denied at this time. Review the cited items above. All items must be corrected as recommended at the time of the next pre-opening inspection. Call the Health Department at 703-246-2444 in order to arrange payment.
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed the storage shelves at less than 6 inches above ground
Correction: Adjust sheves to provide at least a 6 inch clearance between the floor and the shelves.
- Equipment / Good Repair / Components / Gaskets
Observation: The walk in door not self closing:
Correction: Repair walk in door to self close. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair
Observation: Observed the following:
1. leaking roof especially in the kitchen, water damage causing ceiling in kitchen to rot cave out, black mold in vent due to water damage
2. Broken tiles in men's bathroom,
3. Floors in employee closet and employee bathrooms damaged
4. Holles in walls in employee closet.
Correction: Repair/replace all above items. Clean up all the mold. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems, Shall Be Clean
Observation: Obesrved Hood exhaust system was due for cleaning in September 2013.
Correction: Clean and exhaust system every six months to prevent them from becoming sources of contamination.
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10/07/2013 | Pre-Opening | |
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