Saba Restaurant, 5820-J Seminary Road, Falls Church, VA 22041 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Saba Restaurant
Address: 5820-J Seminary Road, Falls Church, VA 22041
Type: Full Service Restaurant
Phone: 703 425-1130
Total inspections: 1
Last inspection: 11/16/2015
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Inspection findings

Inspection date

Type
Today’s inspection was to conduct a risk factor assessment. 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 email a picture of NoVA CFM certifications by November 30, 2015.
*Please fax a copy of Employee Health Policy by November 30, 2015.
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: Responsibility of Employee to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: There was no Employee Health Policy currently.
    Correction: Manager will train employees.
  • Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
    Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked lamb (115F), cooked lamb (119F) in hotwell.
    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. Observed reheated above 165F.
  • Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
    Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution. Employee was not performing sanitizing step while washing dishes.
    Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. EHS trained employee on how to setup sanitizer solution and how to test it.
  • 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.
11/16/2015Risk Factor

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