Today a RISK FACTOR inspection was conducted. Thank you for accompanying me during this visit as your participation allows me to clarify information on areas where your facility may require further assessment.
NOTE: At this inspection EHS observed staff washing hands between tasks and wearing gloves. Staff are aware of Employee Health Policy and management is taking training classes at regular intervals for review.
QUESTIONS: Please call 703-246-2444
- 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. OBSERVED CFM HAD A PROMETRIC CERTIFICATE BUT NO FOOD MANAGER CARD FROM ORS INTERACTIVE.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568. PROVIDED INFORMATION SHEET, PLEASE OBTAIN AND FAX OR EMAIL THE CARD IN 10 DAYS.
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11/06/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify areas at your facility that may require further assessment.
NOTE: At this inspection further time was taken to discuss with the manager the following topics 1) Employee Health Policy guidelines and regular review with staff 2) Storage of in use utensils 3) Recommend cleaning the caulking for the junction of the wall and 3 VAT sink.
Questions: Call 703-246-2444
No violation noted during this evaluation. | 06/05/2015 | Routine | |
The purpose of this visit was to perform a risk factor assessment.
No violation noted during this evaluation. | 11/19/2014 | Risk Factor | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient:chili, cooked red peppers, macaroni salad
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment:Delfield 2 door prep refrigerator, McCall 3 door refrigerator
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.
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04/02/2014 | Routine | |
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.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours. Cooked chicken cooling for 1 hour 45 minutes on a shelf above the cook top at 81F and cooked hamburgers cooling for 1 hour and 45 minutes on a shelf above the cook top at 92F. - DISCUSSED WITH THE CERTIFIED FOOD MANAGER THE NECESSITY TO REHEAT THE CHICKEN AND HAMBURGERS TO 165F AND MAINTAIN THE TEMPERATURE AT 135F OR PROPERLY COOL THE POTENTIALLY HAZARDOUS FOOD. NOTED COOLING INFORMATION ONSITE
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- 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:Sliced roast beef, turkey
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.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Chili, potato salad
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
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11/22/2013 | Risk Factor | |
The purpose of this visit is a routine inspection. Thank you for following me throughout the inspection as it helps me to clarify any issues or questions that arise. Please do the following:
Repair/adjust the Delfield two door prep cooler near the grill as the interior ambient air is 57f. After the repair, fax a copy of the invoice for the repair to 703-385-9568, within 10 days. Do not use the unit for potentially hazardous food until a repair is completed so that the unit is able to maintain foods at 41f or below.
Per manager water heater has not been replaced. Water heater on file is:
A.O. Smith BTC 197 970(197000 BTU) and A.O. Smith BTR 197 100(199000 BTU) installed in parallel. Total recovery is 372gph @ 100F rise.
Chlorine-100ppm/facility has test kit.
Employee health policy in place
Thermometer calibrated within 2F.
- 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: Delfield two door prep cooler near the grill was observed with an interior ambient air of 57f. The unit is stocked daily with food in the morning. Cut tomatoes and other foods which were placed inside unit 30 minutes prior were moved to the Traulsen three door upright refrigerator in the side room to continue cooling.
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. Fax invoice for the repair of this unit to 703-385-9568.
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06/25/2013 | Routine | |
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