The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation. | 03/14/2016 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit back left side-2dr cooler does not close all the way.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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05/07/2015 | Routine | |
The purpose of this visit was to conduct an inspection for a complaint received by the Fairfax County Health Department.
Complainant indicated that they had eaten a turkey sandwich on Friday, June 6, 2014 and displayed foodborne illness symptoms that afternoon. Temperature logs for June 6, were reviewed for cold-holding and hot holding temperatures. Logs indicated appropriate temperatures for complaint date. (Turkey records at 36.5 and 37.9).
Establishment is currently using a laser thermometer to measure and record cold food temperatures. EHS mentioned to CFM that probe thermometer should be used for food temperatures.
During today's visit, all temperatures were observed to be in compliance with the exception of sliced tomatoes. All temperatures are noted above.
Sliced tomatoes were discarded. Unit use was discontinued and will resume upon repair. E-mail or fax a copy of the service report before 6/13/14. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes in 2DR flat top refrigerator - leftat 46F.
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. DISCARDED.
- 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: 2DR flat top refrigerator - left AT 45F
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. UNIT USE WAS DISCONTINUED.
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06/10/2014 | Complaint | |
NOTE: ITEM 2 ABOVE (EMPLOYEE HEALTH POLICY): PIC WAS ABLE TO LOCATE FILE AND SOME EMPLOYEE REPORTING AGREEMENTS
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2013. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department. PERMIT FEE HAS BEEN PAID. LOCATE CURRENT 2014 PERMIT AND POST.
Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2010 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
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04/15/2014 | Routine | |
- 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: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site) (repeated violation)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: sliced tomatoes in a large container in prep cooler (top only), 43F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). CORRECTIVE ACTION: MOVED TO WALK-IN COOLER FOR PRE-COOLING.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Sliced tomatoes in prep cooler #2 at 43F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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07/29/2013 | Routine | |
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