- 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: liquid pasteurized egg double panned in a cold well 47f. .
Correction: Manager placed liquid pasterized egg into an ice/water bath and by end of the visit today temperature measured 37f. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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11/20/2015 | Risk Factor | |
The purepose of this visit is to follow-up for the repair of the prep cooler along the cookline. The unit has been repaired-No further follow-up necessary. Thank you.
No violation noted during this evaluation. | 05/15/2015 | Follow-up | |
The purpose of this visit is to conduct a follow-up to check on the repair of the 1 door prep cooler along the cookline. The unit has not yet been repaired. The reading on the thermometer, (a probe type thermometer inside the unit) measured 41F. However, based upon the liquid pasteurized egg temperature of 45f taken by the EHS, the EHS used her thermometer to measure the ambient air inside the unit. The EHS thermometer measured 45f. Therefore the EHS requested that both thermometers be tested for calibration in an ice bath solution. The facility probe type thermometer measured 28f degrees in the ice bath and the EHS thermometer measured 32f in the ice bath. The manager called for service again on the prep cooler. Continue to use ice/water baths to maintain potentially hazardous foods (TCS) at the top of this unit, but do not use the prep to hold potentially hazardous foods without ice assisted cold holding until a repair is complete to hold TCS foods at 41f or below.
- 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: Liquid pasteurized egg, per manager had been holding inside unit #2 since this morning 45f.
Correction: Manager placed the liquid pasteurized egg into an ice bath at the top of this prep unit. No other potentially hazardous foods inside this unit. 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.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food thermometer in the 1 door prep cooler was calibrated and found at 28f in Ice/water bath. The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F:
Correction: Manager adjusted the thermometer to 32F in ice water bath during inspection. Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- 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: Unit #2--1 door undercounter refrigerator 49f.
Correction: Fax or email the invoice for the repair of this unit to my attention at the health department within 10 days. 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.
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05/08/2015 | 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.
IMPORTANT:
*Repair the 1 door undercounter cooler at the cookline so that it is capable of maintaining potentially hazardous foods (TCS) at 41f or below. Do not use until the repair is complete.
*Please avoid repeated violations.
*Per discussion with the manager time as public health control is used for the tomatoes at the fixin's bar for 2 hours. Manager reports that the items are marked with discard time of up to two hours. The Fixin's bar was not assembled at the time of the inspection. .
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.
- 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 the 1 door undercounter refrigerator (unit #2) observed liquid pasteurized egg,45f, american cheese 45f, pancake mix 48f. Inside the cold well at cookline observed liquid pasteurized egg in a container, without assistive cold holding methods, such as an ice-water bath, holding at 53f.
Correction: Based upon discussion about time and temperature of the above food items being out of temperature, the manager relocated the items to the walk in refrigerator to cool down. Manager agrees to place ice-water bath below the liquid pasteurized egg. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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: Unit #2--1 door undercounter refrigerator 49f.
Correction: Fax or email the invoice for the repair of this unit to my attention at the health department within 10 days. 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 / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the front being used to dump drinks.
Correction: Manager rinsed out the front handsink during inspection. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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05/01/2015 | Routine | |
This was a routine inspection. Reminder: items which are kept out of temperature fo rup to 4 hours - bacon, tomatoes on fixin's bar - must be discarded after that length of time. It is recommended to check the temperature of delivered, refrigerated food(chicken) to verify that it was delivered below 41F.
The next inspection will be in approximately six months.
- Cooling Methods (corrected on site)
Observation: Improper method for cooling was observed. Chipped beef(100F) was ina covered container in walkin refrigerator for over one hour.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following was observed cold holding at temperature above 41F: pancake batter.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Pancake batter was discarded.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal storage containers were not dried before stacking.
Correction: Let pans air dry before stacking on shelf. Do not stack wet.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: There was not a handwashing sign at the handsink at the front service area.
Correction: Sign was given to CFM to post
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: There is inadequate lighting above the back fryer lin. Light bulb is burned out.
Correction: Replace burned out bulb.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: De-greaser and liquid soap were observed stored above the 3 vat sink.
Correction: Do not store toxic shemicals above the 3 vat sink or other food contact surfaces. Items were moved below the sink.
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11/07/2014 | Routine | |
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.
*Please avoid repeated violations.
*Please consider time as public health control for potentially hazardous food items at fixing bar since there is repeated cold holding violation.
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.
- 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: sliced tomato (53F), salsa (51F) 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. Manager discarded and added ice. Please consider time as public health control for potentially hazardous food at fixing bar. Please cool to 41F and below before placing on prep top.
- 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: 1dr chest cooler - left
Correction: 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the server station being used as dump station
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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04/16/2014 | Routine | |
Customer observed cockroach during lunch on December 11, 2013. EHS performed an investigation and observed two dead roaches but no live roach was observed. This facility has recent gone under change of ownership and new ownership received its permit on October 29, 2013. New pest control was not establish since but new contract has been made with a pest control company and first pest control will be performed next Monday.
**Please fax and provide a copy of next pest controls by December 27, 2013.
No violation noted during this evaluation. | 12/13/2013 | Complaint | |
This visit was conducted to do a Risk based inspection..
- 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. After handling raw beef and before continuing with food prep
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: 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: cooked beef at 117 F in hot holidng cabinet
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. Reheat to 165 F
- 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: sliced tomatoes 51 F , diced tomatoes at 53 F on salad 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. Swapped out .
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not being used at an acceptable concentration. Observed the solution with 100ppm in the sanitizing basin of 3 vat and wet wiping cloth bucket at front service
Correction: The quaternary ammonium sanitizer used in this facility shall have a concentration of 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions.
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11/20/2013 | Risk Factor | |
**
The Health Department has been notified that settlement on a change of ownership will occur on (date). 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 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: Rheem RF98-50, BTU 98000, CAPACITY 50 GALLONS, RECOVERY 89.1 GPH AT 140F RISE
- Physical Facilities Good Repair
Observation: Observed exhaust fan cover in ladies bathroom broken and not maintained in good repair.
Correction: Repair/replace the exhaust fan covers. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/07/2013 | Pre-Opening | |
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