The purpose of this visit was to perform a risk factor assessment.
Time as a Public Health Control document was given to the CFM.
Please reinstall the handsink and email the picture within 30 days.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed liquidfied butter adjacent to the cooktop at 82F
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.UPON SPEAKING TO THE CFM IT WAS STATED THAT THE BUTTER MIXTURE IS MADE TWICE A DAY. RECOMMENDED THAT TPHC BE UTILIZED FOR THE BUTTER IF IT IS NOT TO BE HELD AT 135F OR ABOVE. SOLUTION MADE TWO HOURS AGO, TIME DOCUMENTED ON THE BUTTER
- Critical: Handwashing Sinks / Numbers By Law
Observation: There is not an adequate number of handwashing sinks lavatories on site. (See 5-204.11A) Observed the handsink adjacent to the 3-vat sink has been removed and a ice machine is in it location.
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided.PLEASE REMOVE THE ICE MACHINE AND REINSTALL THE HANDSINK. HANDSINKS MAY NOT BE REMOVED WITHOUT SUBMITTING PLANS/CHECKING WITH THE PLAN REVIEW SECTION OF THE HEALTH DEPARTMENT AND RECEIVING APPROVAL.
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12/18/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Gave the CFM Employee Health Policy information in Farsi and Spanish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Sliced tomatoes at 43F on the Edesa prep top
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.PUT IN THE WALK IN TO COOL TO 41F OR BELOW
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06/25/2015 | Routine | |
| No violation noted during this evaluation. | 12/08/2014 | Risk Factor | |
Follow up visit to verify Manager has valid CFM card . Manager produced valid card from ORS interactive.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the inside of the True 2 DR refrigerators is dirty with food debris and other grime and sediments and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/16/2014 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW CHICKEN OVER RAW BEEF AND RAW CHICKEN AND RAW FISH ON THE SAME SHELF IN THE TRUE 1 DR UPRIGHT REFRIGERATOR AND RAW CHICKEN OVER GROUND BEEF AND NEXT TO RAW FISH AND RAW SHRIMP IN THE AMERIKOOL WALK IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH CFM THE METHOD TO ARRANGE FOOD CORRECTLY TO PREVENT CROSS CONTAMINATION AND PROVIDED HAND OUT IN FARSI. MANAGER REARRANGED ITEMS DURING THE INSPECTION.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED CRISPY RICE ON SHELF ABOVE STOVE AT 84F AND CHICKEN STEW ON STOVE TOP AT 119F
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. CHCIEKN STEW WAS REHEATED TO 176F AND CRISPY RICE WAS DISCARDED.
- Critical: Fairfax County Code/Closure Order for No CFM or No Permit/Due Process
Observation: The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment shall remain closed until there is a Certified Food Manager on premises.
Correction: Please notify me from facility phone when a Certified Food Manager is present at the establishment. You may not operate until the Health Department reinstates the permit to operate. A follow-up inspection will be conducted within ten (10) days to verify the presence of a Certified Food Manager.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the inside of the True 2 DR refrigerators is dirty with food debris and other grime and sediments and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/09/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW CHICKEN STORED ON SHELF ABOVE RAW BEEF IN THE WALK IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: DISCUSSED WITH CFM TO MOVE THE ITEMS AND STORE CORRECTLY.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED LAMB THAWING IN A CONTAINER OF WATER ON THE PREP TABLE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.CORRECTED: DISCUSSED WITH CFM CORRECT METHODS FOR THAWING FOODS.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of food: OBSERVED ALL NATURAL DAHI YOGURT CONTAINERS BEING REUSED TO STORE SAUCES AND DRESSINGS.
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.
- Physical Facilities Good Repair
Observation: Observed that there is a leak in the walk in refrigerator will water collecting on the floor .
Correction: Repair the pipe leaking water on to the floor of the walk in refrigerator. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/03/2013 | Routine | |
The purpose of this inspection was to follow up on a pre-opening inspection from January 4, 2013. At this time the establishment is in substantial compliance with the Fairfax County Food Code. All items above must be addressed and corrected by the first routine inspection in approximately 30 days.
It is recommended to take the temperature of the small prep refrigerator in the cook area twice a day, early in the morning and early afternoon(2pm) to assure that it is operating properly. It is also recommended to move potentially hazardous foods - tomatoes, cheese - from the top of the prep unit to the walkin refrigerator for storage overnight.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: Shelf above 3 vat sink is encrusted with grease.
Correction: Remove the shelf and scub clean.
- Physical Facilities Good Repair (repeated violation)
Observation: 1) Caulk has been added along the back of the 3 vat sink. There is still a valley which will collect water and lead to mildew.
2) Caulk along the back of the prep sink is damaged.
Correction: 1) Add a second, and maybe a third, bead of caulk along the back of the 3 vat sink. The caulk must be applied to provide a smooth transition from the wall to the sink.
2) Re-caulk along the back of the prep sink. Make two applications, if necessary.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: It was observed that there are MANY utensils stored in a large plastic container. There is not a practical way to keep these utensils clean.
Correction: Go through the untensils. Remove excess quantities (8 ladles?). Some items may be kept in a smaller container. Consider installing a utensil rack on the wall above the 3 vat sink or adding hooks to the shelf above the prep table adjacent to the 3 vat sink and hanging utensils for storage.
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01/11/2013 | Routine | |
There will be a follow-up inspection on January 11, 2013. At that time all cited items must be corrected.
I spoke to the training facility regarding one of the manager's course completion. I was told that he passed the course and the certificate from Prometric was mailed two days ago. I asked the training facility to fax me information confirming that manager had passed the course.The manager previously had a Fairfax County certified food manager picture ID which expired in July 2012. Based on my conversation with the training facility, certification was accepted. Both manager's are to provide picture IDs to the Health Department by January 9, 2013
The handsink at the 3 vat sink must be completely operational. Repair the sink to drain properly
- Miscellaneous Sources of Contamination / Other Sources
Observation: The paper towel dispenser is mounted above the sanitize drainboard. This will cause contamination by hands dripping on clean, sanitized equipment and utensils.
Correction: Move the paper towel dispenser to a space above the handsink. This will be easily accomplished when the wall hanger is removed from above the handsink.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Various shelves are covered in aluminum foil. This is not a cleanable surface.
Correction: REMOVE all aluminum foil from shelves - wall shelves and prep table shelves.
- Equipment / Good Repair / Operation
Observation: The True 2DR prep refrigerator is not maintaining 41F ambient air temperature.
Correction: Repair the refrigerator. All refrigerators must maintain 41F or less ambient air temperature.
- Equipment / Good Repair / Components / Gaskets
Observation: There are no sink stoppers for the 3 vat sink.
Correction: Provide a stopper for each sink at the 3 vat sink. Each sink must be capable of holding water.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: Utensils are stored in a closed container. Utensils are in need of cleaning.
Correction: Wash, rinse and sanitize all of the utensils in the plastic container - this includes wooden mixing paddles and wooden-handled utensils. Remove any items which are not necessary to the food preparation operation.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The shelving above the 3 vat sink is encrusted with grease and in need of cleaning.
Correction: Clean the shelving above the 3 vat sink.
- Certified Food Manager/Certificate Process
Observation: Two people on site have taken food safety management classes. Neither one has the picture ID required in Fairfax County.
Correction: By January 9, fax a copy of the picture IDs for both managers to the Health Department.
- Handwashing Sink / Accessible at All Times
Observation: The handsink at the 3 vat sink is not easily accessible - a large wall bracket hangs directly above the sink and prevents easy access.
Correction: REMOVE the wall bracket.
- Critical: Plumbing / Maintained in Good Repair
Observation: 1) The handsink adjacent to the 3 vat sink leaks directly to the floor. The handsink is unusable.
2) The pre-wash sprayer a the 3 vat sink is leaking.
3) The handsink in the cook area is not functioning properly. The hot water was turned off at the wall valve to prevent the faucet from leaking.
Correction: 1) Repair the handsink. The handsink must be completely functional.
2) Repair the leak at the pre-wash sprayer.
3) Repair the handsink to allow both hot and cold water to be used to wash hands.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There is no handsoap at the handsink adjacent to the 3 vat sink.
Correction: Provide soap at all handsinks.
- Physical Facilities Good Repair
Observation: The following is in need of repair:
1) caulk is damaged and mildewed along the back of the 3 vat sink.
2) there are holes and wall hangers in the wall above the 3 vat sink area.
Correction: 1) Re-caulk along the back of the 3 vat sink. Water should come down the wall and continue into the sinks. There should not be a "valley" collecting water above the sinks.
2) Remove the wall hangers and patch all holes in the wall above the 3 vat sink. The wall must be smooth and cleanable.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: There are numerous items which are not going to be used in the operation - strainers, lids, etc.
Correction: Remove unnecessary items. Go through the utensils in the container on the table and remove all items that are not necessary.
- Cleaning Frequency for Physical Facilities
Observation: The following is in need of cleaning:
1) floor behind cookline
2) wall behind and below the prep table near the dough mixer
Correction: Clean both areas.
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01/04/2013 | Pre-Opening | |
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