Please fax a copy of invoice for fixing the water leak in the walk-in refrigerator within 10 days. Also, please get the 4 drawer refrigerator checked/serviced by the technician to make sure the temperatures stay under 41F.
REMINDERS:
1) Please take temperatures of potentially hazardous foods during line check and write the temperatures in "red book".
2) Clean the ice machine at least every 2 weeks or every month.
3) Call technician to adjust the sanitizer dispenser to make sure it is dispensing quaternary ammonia at 200 ppm, until it is fixed please manually dilute the solution by adding water.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: flour
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination / Location (corrected on site)
Observation: Food stored in a wet or soiled location as follows: packaged food stored on shelves in the walk-in refrigerator (near door) had water dripping on it from the leak in the ceiling.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location. Note: Put a pan under the leak area to prevent any leaks or drips on food.
- 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 and diced tomatoes at 56F, 54F and 50F
Correction: guacomole with tomatoes 45F --4 drawer prep top-- across grill.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: 4 drawer prep refrigerators.
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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4 drawer prep refrigerator across grill 51F. Also, observed a leak in the ceiling for the walk-in refrigerator that could contaminate food.
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: The manager adjusted the thermostat for the refrigerator and it wend down to 41F during inspection.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Inner surfaces of ice machine has pink mold accumuation. It appears that it is not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Note: One of the employees started cleaning it, discard ice on top after cleaning.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at more than 400 ppm in wet wiping bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 200 ppm or per manufacture label. Verify concentration using the appropriate test kit. Note: Add water to dilute to 200 ppm.
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05/07/2015 | Routine | |
| No violation noted during this evaluation. | 11/05/2014 | Risk Factor | |
| No violation noted during this evaluation. | 11/05/2014 | Complaint | |
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 & #4 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. It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. MGR. DID NOT KNOW THE CORRECT WASH WATER TEMP. OF THE 3 COMPARTMENT SINK AND WHAT SANITIZERS USE WHAT TESTING DEVICE.
- 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: CHEDDAR & PEPPER-JACK CHEESES 46F, 48 & HAMBERGER 44F @ #3 - GUAQUAMOLI 47F, BLUE CHEESE 49F, SLICED & DICED TOMATOES 58F, 58F @ #4
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. SERVICE CALL MADE TO CORRECT UNIT(S) TEMPERATURES LOWER (AND DID ADJUST THEM HERSELF) AND MGR. SAID ITEMS WERE JUST PUT IN. MGR. AGREED TO MONITOR TEMPS. AND IF ANY ITEMS REMAIN IN UNIT LONGER THAN 4 HOURS WILL DISACARD.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 3 OF 4 UNITS HAVE NO THERMOMETERS.
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.
- Fairfax City Code/Certified Food Manager/Certification Process (repeated violation)
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 to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 653-9448. ORAL & WRITTEN INFO. PROVIDED.
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06/25/2014 | Routine | |
- Fairfax City Code/Certified Food Manager/Certification Process (repeated violation)
Correction:
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12/18/2013 | Risk Factor | |
- 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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-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 dish washer with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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08/28/2013 | Routine | |
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