The purpose of this visit was to conduct a complaint inspection in conjunction with a risk factor inspection. Thank you for accompanying me through the inspection.
Please ensure to:
1) check on hot holding temperatures
2) check sanitizer's ppm
3) not stock food items over the fill line for proper cold holding
4) have CFM at food establishment at all times
If you have any questions or concerns, please feel free to contact 703-246-2444.
- 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. Food employee went outside of kitchen to sweep floor, then came back in, wore gloves to prepare food.
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. DISCUSSED WITH MANAGER TO TRAIN FOOD EMPLOYEE WHEN TO WASH HANDS.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking from a cup with a lid but no straw in an area other than designated break area while preparing food (cucumbers).
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. DISCUSSED WITH MANAGER. DRINK WAS DISCARDED.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: meatball (88'F) and broccoli soup (88'F) on steam table for twenty minutes.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. TRAINED FOOD EMPLOYEE TO REHEAT ITEMS TO PROPER TEMPERATURE
- Critical: Fairfax City Code/Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces. CERTIFIED FOOD MANAGER SHOWED UP BEFORE INSPECTION WAS COMPLETED.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in kitchen was measured at a temperature less than 100°F -- 66'F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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11/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 01/28/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection in response to practices observed that were contrary to established food safety practices. Quaternary ammonium concentration in 3 vat sink: initial/final: 0 350 ppm. Discussed public health significance of avoiding bare contact with ready to eat foods, and of washing hands as necessary to prevent contamination with PIC. PIC agreed to provide additional training for all employees in these food safety concepts.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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, two employees on duty had not signed employee illness reporting agreements.
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: Handwashing / When to wash hands (corrected on site)
Observation: Two food employee failed to wash his/her hands before engaging in food preparation. One employee, after touching bare human body parts, then donning gloves. Another employee observed to don gloves without first washing hands.
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. NOTE: Discussed with PIC and with employees.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: prepared sub.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discussed with employee and with PIC.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 3 vat sink with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: Fresh solution was used to fill the sanitizing sink.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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. NOTE: CFM with proper credentials arrived during the inspection.
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08/21/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation received by the Health Department on July 22, 2014. The complainant alleged " disgusting bathrooms, dirty soda machine need to be checked." Discuss the complaint with the CFM. Observe only the men's rest-room hand washing sink and underneath the flush tank lid needed cleaning and was corrected during the visit. The interior surface of the ice chute soda fountain machine was also in need of cleaning and clean properly during the visit. The complaint is confirmed.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of the interior ice chute at the soda fountain machine are 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.---Ice chute was clean
- Critical: Certified Food Manager/Presence Required (corrected on site)
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.---CFM arrive onsite
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Cleaning of Plumbing Fixtures (corrected on site)
Observation: Observed the handwashing sink and underneath the flush tank lid are unclean and are not being maintained.
Correction: Maintain handwashing sinks in sanitary and operable condition.---Hand washing sink and underneath the flush tank lid was clean.
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07/28/2014 | Complaint | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All violations corrected at the time of inspection.
* Monitor food temperatures using a calibrated & sanitized metal stemmed probe thermometer and ensure internal food temperatures are maintained at 41 degrees or less.
* Monitor portion sizes of foods being stored on the serving line coolers to ensure proper cold temperatures of 41 degrees or less throughout food portions.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: At the time of inspection the certified food manager was unable to provide documentation or verification of an adequate employee health policy.
Correction: English versions of the Fairfax County Health Department's employee health policy was given to certified food manager at the time of inspection. Certfied food manager reviewed policy with all current staff on duty at the time of inspection.
- 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: Teriyaki Chicken (44), Tuna Salad (50), Chopped Steak (47), Chicken Enchilada (44), Grilled Chicken Breast (44) all on Right Serving Line Cooler.
Correction: All out-of-temperature potentially hazardous foods were discarded at the time of inspection by certified food manager. 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.
- 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: Right Serving Line Cooler (43)
Correction: Right serving line cooler was adjusted at the time of inspection to a temperature of 40 F degrees. 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.
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03/11/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection in response to a complaint for a possible food borne illness received by the Health Department on February 14, 2013.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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)
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02/15/2013 | 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)
- Handwashing / Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in only a designated handsink.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard used as lining
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: milk crates, soda crates, utensils rack used as shelving
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.---1dr cooler not being used
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Subway #322, 6920l Bradlick Shopping Ctr, Annandale, VA 22003 »