As discussed, the following additional non-critical potential hazard/s were observed
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: EGG WASH 46F & UNBREADED CHICKEN 46F @ #2
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF AND WILL USE AN OTHER REFRIGERATOR UNIT.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Fax OR E-mail copies of the required information (PROOF OF CORRECTION) to our office, at phone # 703-653 9448 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR RESTAURANT, INSPECTOR NAME AND YOUR NAME" please.
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11/30/2015 | Risk Factor | |
- 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. OBSERVED FOOD SERVICE WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS, AND WITHOUT PAPER A FOOD SERVICE WORKER PICKED UP RAW BEEF, THEN PROCEDED TO HANDLE COOKING UTENSILS.
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 PROVIDED AND THEN CFM INSTRUCTED WORKERS ON PROPER PROCEDURES AND HAD WORKERS FOLLOW- CORRECT PROCEDURES. WRITTEN INFORMATION PROVIDED. RECOMMEND USE OF UTENSILS AS MUCH AS POSSIBLE.
- 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: egg wash 50F @ #2,- guaqamoli 46F & Tomatoes 50F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded egg wash, and will discard all PHF in unit #3, after each 6 hour period each food is in unit, until unit repaired.
- 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: REFRIGERATION # 2 - 43F & 3 - 50F
Correction: Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit/s until after it/they has/ave been fixed. Adjust the ambient temperature of the refrigerator to have food temperatures between 32-41F AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT PROBLEMS. ORAL & WRITTEN INFORMATION PROVIDED.
- Falls Church City/Permit/Present/Posted/Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: The Health Department permit shall be posted in a location that is visible to the customers.
- Falls Church City Code/CFM 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) 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.
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06/12/2015 | Routine | |
All violations from the routine inspection on 10/24/2014 have been corrected. Discussed hot holding of butter at the cookline and bread toaster with the CFM. Time as a public health control will be used for butter.
No violation noted during this evaluation. | 11/13/2014 | Follow-up | |
- 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: (1) BUTTER AT COOKLINE AT 101F (2) BUTTER AT BREAD MACHINE AT 85F.
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. DISCARDED AND USING TIME AS PUBLIC HEALTH UNTIL PERMANANT SOLUTION IS IMPLEMENTED.
- 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) HANDSINKS (2) REFRIGERATION EQUIPMENT AND GASKETS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. MANAGER CLEANED THE HANDSINKS. EQUIPMENT WILL BE CLEANED.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. OBSERVED FLIES IN THE REAR KITCHEN/OFFICE AREA.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. PLEASE OBTAIN PEST CONTROL SERVICES FOR REINSPECTION WITHIN 10 DAYS.
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10/24/2014 | Routine | |
The Person In Charge was fully aware of employees' health policy and discussed it with me regarding steps to take in the event an employee fell ill.
I provided the manager the recommended Health Department Employee Health Policy materials. The three forms to be completed and submitted to the Health Department within thirty (30) days.
The person on duty to get the picture certified food manager card within ten (10) days.
No violation noted during this evaluation. | 01/13/2014 | Risk Factor | |
This visit was conducted to do a Pre opening inspection. Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is mailed to you. No equipment additions/changes/replacement are allowed without Health Department approval.
No violation noted during this evaluation. | 12/18/2013 | Pre-Opening | |
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