The purpose of this visit was to conduct a routine inspection. Dishmachine activated the thermolabel. Quaternary ammonium santizer 3 vat sink/ wiping cloth #1/#2: 300/350/300 ppm. NOTE: PROVIDE COPY OF SERVICE INVOICE FOR 2 DRAWER UNDERCOUNTER COOLER AND COPY OF CFM PHOTO ID FOR MOUNIR SEBALI TO HEALTH DEPT. WITHIN 10 DAYS.
- 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: Raw salmon/ raw shrimp/ raw chicken in 2 drawer undergriddle cooler: 45/48/46 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Food determined to be out of temperature less than 2 hours, and was relocated to another cooler.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 drawer under griddle cooler
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. NOTE: Provide copy of service invoice for the cooler to the Health Dept within 10 days.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces. NOTE: CFM with certificate of course completion arrived during the inspection.
- Falls Church City Code/CFM Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. NOTE: Provide copy of CFM photo ID for Mounir Sebali to Health Dept. within 10 days.
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11/03/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Dishmachine activated thermolabel. Quaternary ammonium sanitizer 3 vat sink/ wiping cloth bucket: 300/250 ppm.
- 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: corn dog/ cooked crab in Delfiled 2 dr UR cooler CL.
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. BOth foods determined to be out of temperature <2 hours and were relocated to WI cooler.
- 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: 2 dr UR cooler CL
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. NOTE: Provide copy of service invoice to HEalth Dept. within 10 days.
- 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: Perlick 2 dr Uc cooler at bar.
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.
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06/12/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- 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: 5dr prep cooler(bottom): cook rice
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.---Item above was moved to another cooling unit.
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12/29/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Hobart C44-AW
Note to manager: Keep the breads plates away from hand washing sink until a splash is installed.
- 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: Delfield 2dr cooler(2): cheese cake 47F, 6dr stack prep cooler: sour cream 48F
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.---Both items was moved to the walk-in cooler.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed clean bread plates stored to close to the hand washing sink in the serving area with no splash guard.
Correction: Move the breads away from the hand washing sink. Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the kitchen back door at the threshold.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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03/19/2014 | Routine | |
The purpose of today's visit is to investigate a complaint received by the Fairfax County Health Department on January 24, 2014. The complainant indicated waiting for long period of time to received hot water in the men's rest-room. EHS spoked to the general manager about the complaint and was aware of the situation. The general manager did confirmed having issue with hot water in the rest-rooms and has already fixed the issue. Both the men's and women rest-rooms was observed at 126F and 120F. The complaint was confirmed and has been corrected.
No violation noted during this evaluation. | 01/28/2014 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to Manager: EHS observed faucet leaks at the 3-compartment sink and no cold water, and leak at the mop sink.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knife, tongs, plastic containers.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Re-washed
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11/21/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: State SBD-100-399
Dish machine: Hobart C44-AW
EHS provided manager with employee health policy and cooling handouts.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.---Both beef ribs 58F and pasta 46F cooling over six hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.----Discarded
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: using plastic wrap covering large deep pans.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets need cleaning at 4dr prep cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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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05/22/2013 | Routine | |
The purpose of the evaluation was to conduct a routine food safety inspection.
Hot water heater: State SBD 100 399
Dishmachine: Hobart C44 AW
Grease trap cleaning: quarterly
Ventilation - Contracted service
Pest Control service: contracted
Consumer Advisory: in place
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: pickle bucket found under raw chicken tray
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Potato Salad, Macaroni Salad and Egg Salad at 46F each. Cheddar Slices observed at 48F
Correction: Potentially hazardous foods shall be held cold at a temperature of 41°F or below to prevent potential bacterial growth
- Equipment / Good Repair / Operation
Observation: The NW delfield unit unit was found with ambient temperuture of 46-48F (top/bottom)
Correction: 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the Delfield unit used for protein storage found torn
Correction: Equipment components such as door gaskets shall be kept intact per manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of underside of wing station shelf at north table found soiled with food particulates.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust and debris to maintain a sanitary work environment
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink was used to store utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors are in need of cleaning behind grill
Correction: Clean the physical facilities at a frequency necessary to ensure compliant sanitation level.
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11/22/2011 | Routine | |
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