- 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."
FOUND THAT FOOD EMPLOYEES HAVE NOT BEEN PROVIDED TRAINING ON FOOD BORNE ILLNESS AND PREVENTION.
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.
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.
- 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 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
PAPER TOWELS WERE PLACED AT PAPER TOWEL DISPENSER AT THE HANDSINK.
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11/24/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Most of the violations cited today were corrected during the time of the inspection. One violation: 2-201:11 still requires correction. The Certified Food Manager agreed to correct the violation within the next 10 days and provide supporting documents to the Health Department.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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."
FOUND THAT SEVERAL FOOD EMPLOYEES HAVE NOT BEEN PROVIDED TRAINING ON FOOD BORNE ILLNESS AND PREVENTION.
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 Raw from RTE
Observation: (CORRECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the refrigeration unit.
OBSERVED CARTONS OF LIQUID EGGS STORED ON ENTIRE SHELF(INSIDE OFTHE TRAULSEN REFRIGERATION UNIT) ABOVE YOGURT, MILK AND CUT MELON.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
STORE THE CARTONS OF LIQUID EGGS ON BOTTOM SHELF OF THIS REFRIGERATION UNIT
- Utensils in Good Repair / Discard
Observation: (CORRECTED DURING INSPECTION) The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization:
OBSERVED PLASTIC FOOD CONTAINERS USED TO REHEAT FOOD IN MICROWAVE OVEN ARE HEAVILY SCORED AND SURFACES ARE NO LONG SMOOTH AND EASILY CLEANABLE.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
THESE PLASTIC FOOD CONTAINERS WERE DISCARDED.
- Food Temp Meas Device, Calibrated
Observation: (CORRECTED DURING INSPECTION) The food temperature measuring device was found out of calibration in the range of use.
OBSERVED FOOD THERMOMETER OUT OF CALIBRATION.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F
NEW FOOD THERMOMETER WAS PROVIDED. CALIBRATION IS ACCURATE AT 32 F.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: (CORRECTED DURING INSPECTION) Observed that clean @SINGLE-SERVICE or SINGLE-USE ARTICLES@ were stored in an manner that exposed the item(s) to contamination.
OBSERVED SINGLE SERVICE FORKS, KNIVES AND SPOONS STORED WITH THE FOOD/MOUTH CONTACT END UP AT THE SELF SERVICE AREA.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids.
STORE THE FORKS, KNIVES AND SPOONS INVERTED IN THE DISPENSING UNIT WITH THE HANDLE END UP.
- Critical: Certified Food Manager/Presence Required
Observation: (CORRECTED DURING INSPECTION) There is no Certified Food Manager present at the beginning of the inspection.
CERTIFIED FOOD MANAGER IS TO BE PRESENT DURING ALL HOURS OF OPERATION.
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.
THE CERTIFIED FOOD MANAGER ARRIVED PRIOR TO END OF THE INSPECTION.
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04/07/2015 | Routine | |
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