The purpose of this visit is to conduct a followu to ensure the reinstallation of a removed handsink. The handsink has been reinstalled. Do not make any changes or renovations without Health Department approval. Thank you.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles are cracked throughout the facility, the dry wall is exposed on walk in employee bathroom and the shelves have exposed particle board which needs sealing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/18/2016 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. Employee Health Policy in place. Manager was privided information on accessing our website to obtain and print additional employee health policy forms. EHS accessed the web page to show the manager where the items are located. EHS discussed Active Managerial control
IMPORTANT: You shall first seek approval from the health department before removing a handsink. Contact the Fairfax County Health Department within 10 days to discuss the removal of the handsink. As of now, you do not have permission from the health department to remove this handsink and it must be reinstalled within the 10 day period. A follow up will be conducted in 10 days to ensure that the handsink has been properly re-installed or that you have obtained written approval from the plan review section of the Health Department to remove this handsink. Phone number to the Plan Review office is 703-246-2510.
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Unauthorized personnel, a child, was observed present in the food preparation area.
Correction: The child was accompanied by an adult and taken to the customer seating area. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Bottles of cooking (olive oil) not marked along cookline.
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.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing the equipment to be used as designed: cracked lids used to cover food.
Correction: Manager discarded lids. 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.
- Critical: Handwashing Sinks / Numbers By Law
Observation: The manager has removed one handsink, which is located next to the three vat sink. There is not an adequate number of handwashing sinks lavatories on site. (See 5-204.11A)
Correction: EHS provided the number to the Plan Review office to seek approval for the removal of the handsink next to the three vat sink. At this time, you do not have approval to remove the handsink. Reinstall the handsink within 10 days. At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the front handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles are cracked throughout the facility, the dry wall is exposed on walk in employee bathroom and the shelves have exposed particle board which needs sealing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/02/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Time is for inspection only. Employee health policy in place. Observed proper handwashing. Observed proper strength of sanitizer in at the three vat sink and wiping cloth bucket. Thank you for your time. If you have any questions, please call the health department at 703-246-2444.
No violation noted during this evaluation. | 09/03/2015 | Risk Factor | |
Today’s inspection was to conduct a routine inspection after the change of ownership. 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. Employee Health Policy in place.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Observed dented cans of artichokes, dented cans of olives and tomato sauce on shelf along with non-dented cans.
Correction: Manager relocated the dented cans into the office and agreed not to use. Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored customer self service containers with the food contact surface exposed to customers.
Correction: Manager inverted the utensils to handles facing up so tha the customer will likely touch the handle when obtaining a utensil. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
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03/23/2015 | Routine | |
The purpose of today's visit was to perform a risk factor assessment.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: Tomato sauce observed at 97 F after 2.5 hours of attempted reheating.
Correction: Reheat commercially processed foods to 135 F within two hours for hot holding. Corrected during inspection by discarding sauce.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Hand sink missing signage.
Correction: Sign posted above sink.
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11/14/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection after the change of ownership. 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 free to call 703-246-2444. Thank you.
- 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.
- Insect Control Devices, Installation (corrected on site)
Observation: Fly Insect control device is located over prep sink and dough mixer where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles. Removed.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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06/25/2014 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection. Correct the remaining violations within ten days or no later than you first routine inspection, which will occur on or around June 8.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Observed the gaskets on the True 3-door reach-in prep refrigerator and the walk-in refrigerator torn.
Correction: Replace the gaskets. NOTE: CFM stated the gaskets are on order.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Observed the light in the walk-in refrigerator in need of shielding.
Correction: Provide shatter-proof shielding on the light in the walk-in refrigerator.
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05/23/2014 | Follow-up | |
**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 received. All outstanding violations are to be corrected by MAY 23, when a follow-up inspection will occur. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
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.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed rolling shelving installed in the True 3-door reach-in refrigerator that is not smooth and easily cleanable.
Correction: Remove the shelving unit from the refrigerator. Replace with cleanable shelves as needed.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed an absorbent wood panel in the back of the kitchen near the brick oven.
Correction: Paint the absorbent wood panel so that it has a smooth finish and is cleanable.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed particle board shelving for dry storage with the front not painted, which is absorbent.
Correction: Paint the front of the particle board shelving so that it is smooth and cleanable.
- Equipment / Fixed / Space / Seal
Observation: Observed the handsink in the employee restroom in need of caulking to the wall.
Correction: Caulk the handsink to the wall to facilitate easy cleaning.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the gaskets on the True 3-door reach-in prep refrigerator and the walk-in refrigerator torn.
Correction: Replace the gaskets.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed a crack in the inside of the right door on the Victory upright freezer preventing the door from being easily cleanable.
Correction: Repair the door so that it is easily cleanable. I recommend filling the crack with silicone.
- Plumbing / Maintained in Good Repair
Observation: Observed the right faucet on the three-compartment sink leaking.
Correction: Repair the faucet so that it no longer leaks.
- Floor / Wall / Ceiling / Cleanability
Observation: Observed one absorbent ceiling tile in the kitchen.
Correction: Replace the absorbent ceiling tile with a tile that is smooth and easily cleanable.
- Light Bulbs / Locations where Shielding is Required
Observation: Observed the light in the walk-in refrigerator in need of shielding.
Correction: Provide shatter-proof shielding on the light in the walk-in refrigerator.
- Physical Facilities Good Repair
Observation: Observed small holes in the wall in the customer bathroom and in the kitchen near the prep table and the handsink.
Correction: Repair the holes in the wall.
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05/08/2014 | Pre-Opening | |
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