REMINDERS:
1) Please make sure that hand soap is provided at each and every hand sink.
2) Active managerial control (AMC) is the key to providing safe food. Please make sure the CFM is present at all times and is overlooking and managing the food process and training employees. Note: Trained the kitchen employee to set up 3-vat sink and make sanitizer in absence of the CFM.
3) Do not use a refrigerator to hold potentially hazardous foods (PHFs) if it is not capable of holding PHFs at 41F or below.
4) Recommend monitoring and documenting and monitoring receiving, cold holding, hot holding, cooking and cooling temperatures. Highly recommend maintaining a log.
5) Recommend having a cleaning schedule for all equipment. (Example Ice bin)
6) DO NOT STORE CLEANING PRODUCTS ABOVE SINGLE SERVICE UTENSILS OR FOOD.
7) Provide sink stoppers and make sure that employees are sanitizing food contact surface.
- Hair Restraint Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. (packaging bread)
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: Food storage under shelf with cleaning products.
Correction: Food may not be stored under other sources of contamination.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooke pizza bread hh cabinet --84F.
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. Note: Reheated.
- 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: sweet potato pound cake 51F--short display cookline. Sliced cheese 46F--3DR prep top refg.
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. Note: The pound cake will be there for sample only. Moved cheese inside the refrigerator.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed Turkey and ham sandiwich in basket near cashier and chicken croquet not marked with time.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Milk crates found used for the following purposes: storing potatoes, uncooked noodles.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are missing damaged: 2DR prep refrigerator and 2 dr flat top refg. (bing soo area)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) fan inside the upright refrigerator.
2) gaskets for refrigerators.
3) ice bin
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.
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02/05/2016 | Routine | |
REMINDERS:
1) Label time for the items where time as a public health control 4 hours is used.
2) Do not overfill the containers on prep top.
3) Monitor temperatures of all refrigerators and food inside at least twice a day and maintain a log.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: pieces of bread for sampling were uncovered at the center bread station.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: sliced tomatoes 47F, potato salad 44F, sliced cheese 50--2DR prep refg cookline. cheese cake in display refg left and right at 46F and 45F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Move inside the refrigerator.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: egg & ham bread, croquette with meat, on center bread display. Ham and turkey sandwiches in basket near the hot holding box.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. Note: Turkey and ham sandwich discarded and other breads labeled.
- 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.
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09/16/2015 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up inspection to assess that potentially hazardous foods are not stored at room temperatures. During inspection observed that a new hot holding cabinet has been installed and pizza bread and some croquette with meat is held hot in the cabinet. See temperatures noted above.
Also, the facility will use time as a public health control 4 hours for following items:
Croquette (ham, egg & veg.) and chicken curry.
Beef sausage roll.
Tuna breaked, baked croquette and mini sandwiches. Theses items will be prepared onsite and held for 4 hours at room temperature.
Note: The facility will use chlorine/bleach as sanitizer.
No violation noted during this evaluation. | 03/27/2015 | Other | |
Please fax an invoice for fixing the sanitizer dispenser. Please make sure the temperature of water for sanitizer is at 75 to 80F.
Note: Discussed cooling and cold holding in detail.
REMINDER:
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
(EXAMPLE: Bread stuffed with potentially hazardous foods like meat, cheese, cooked vegetables).
**Monitor cooling for pizza bread etc and package after cooled down to 41F or below. Note: These items are not prepared/packaged at warehouse and has no labels on it.
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness. Observed that potentially hazardous foods like crossoints and breads stuffed with cooked egg, sausage, spinach, cheese are stored out at room temperature.
- 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: mozzarella cheese 45F, sliced tomatoes 45F, sliced cheese 47F--3DR prep refg cookline. Pizza bread 62F, egg and sausage crossoint 63F @ packaged bread display center.
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. Note: Put inside the refrigerator. Note: Discard pizza bread and egg & sausage bread.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: cheese/whip cream topping walk-in refrigerator. red bean paste--prep refg.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crates found used for the following purposes: store food in walk-in freezer.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: prep refrigerator front.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
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 the sink with a concentration of less than 150 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. Note: The manager made solution with bleach. they will use bleach untill the sanitizer dispenser is fixed. Chlorine test strips provided by the EHS.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (corrected on site)
Observation: Observed the wash solution at 85F and sanitizing solution at 41F at the 3-vat sink.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. Also, the sanitizing solution should be around 75F.
- Fairfax City Code/Certified Food Manager/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) . A copy of the photo identification card can be faxed to my attention at (703) 653-9448.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at 3 handwashing sinks. The dispenser on wall was n ot working.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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02/24/2015 | Routine | |
As discussed in addition to the cited violations, corrective actions must be done in accordance with Code Section 4.501.11A, Whereby equipment must be in good working order. Adjust the ambient temperature of the refrigerators to between 33-39F (35-37 best)to have food temperatures below 42F, or with-in 10 days have the refrigeration unit repaired and fax the repair record to our office at phone # 703- 653-9448 (LABEL FAX WITH NAME OF RESTAURANT, PLEASE).
- 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 45F, CREAM 46F, & SOYMILK 46F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL POTENTIALLY HAZARDOUS FOODS AND MOVED OTHER ITEMS.
- Handwashing Sink/Accessible at All Times (corrected on site)
Correction: CORRECTED.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. 2 OF 4.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. CORRECTED.
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12/08/2014 | Risk Factor | |
AS A GOOD BUSINESS PRACTICE, IT IS RECOMMENDED THAT IF A REFRIGERATOR READS 41F BEFORE OPENING, IT IS DOUBTFUL THAT IT WILL KEEP THAT TEMPERATURE DURING THE BUSY TIMES OF THE DAY. SET THE TEMPERATURE TO BE 33F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. ALSO, REGULAR FOOD TEMPERATURE CHECKS ARE RECOMMENDED. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNITS #3 & #5 until after units have been fixed or adjusted. Adjust the ambient temperature of the refrigerators to between 33-41F or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653 9448 (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX.
Note: Because cold holding has been a repeat critical violation, it is recommended that periodic temperatures of coolers be taken and recorded.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish. The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s). CHICKEN, BEEF, ETC...
- 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." CFM COULD NOT PROVIDE A DESCRIPTION OF THE USE OF THE '"EMPLOYEE ILLNESS GUIDE FOR MANAGER" INCLUDING EMPLOYEE SYMPTOMS, COULD NOT DESCRIBE THE EMPLOYEE TRAINING ON FOODBORNE ILLNESSES AND SYMPTOMS, THE BIG 5 FOOD CAUSED ILNESSES IN THE US OR THE PURPOSE OF IT ALL.
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: 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. FOOD SERVICE WORKER TOUCHED FACE MULTIPLE TIMES AND DID NOT WASH HANDS.
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. TRAINING AND LITERATURE PROVIDED.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: Potato salad 76F, Tuna salad 51F, & tomatoes 53F @ #5, Three containers of Milk 48F, 45F & 43F @ #3.
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. DISCARDED ALL POTENTIALLY HAZARDOUS ITEMS (TUNA, POTATO SALADS, EGGS, ETC...)AND ALL OTHER ITEMS, MOVED TO THE CORRECTLY OPERATING REFRIGERATORS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility's were blocked, 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.
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05/15/2014 | Routine | |
- 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: Tuna salad 54F & Cut tomatoes 52F @ #5, Boxs of eclairs A 44F & B 43F @ #8.
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. Discarded and turned temp down.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: The handwashing sink at hand sink is equipped with separate cold and water faucets rather than a mixing valve or combination faucet. After about 3 minutes only reached 94F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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11/21/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Rinnai 1275-L5 (ceiling)
Dish machine: n/a
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.---thawing beef and chicken in large metal bowels on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Slacking of Frozen PHF (TCS) to Moderate Temperature
Observation: Frozen food slacked at improper temperatures.--raw chicken and beef thawing in room temperature.
Correction: Frozen potentially hazardous foods (time/temperature control for safety food) that is slacked to moderate the temperature or remove ice crystals shall be held: 1) under refrigeration that maintains food temperature at 41°F or less, or 2) at any temperature if the food remains frozen.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of coffee mix with heavy cream in milk jugs.
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.
- Plumbing / Maintained in Good Repair
Observation: The hand sink at the kitchen is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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07/26/2013 | Routine | |
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