The purpose of this visit is to conduct a routine inspection.
Provide a copy of the certified food manager card within 10 days of the inspection.
A refrigeration unit was not a temperature prior to the start of the inspection, however manager called to have it repaired. The service technician arrived during the inspection to repair the unit.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Serving station: Ham 46F, Roast Beef 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. MANAGER PLACED ICE UNDERNEATH THE REFRIGERATION UNIT CONTAINERS TO MAINTAIN THE FOOD AT 41f OR BELOW UNTIL THE SERVICE TECHNICIAN ARRIVED TO REPAIR THE UNIT.
- Certified Food Manager/Certificate Process (repeated violation)
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the @EQUIPMENT@ is less than 1 inch. OBSERVED THE HAND HELD SPRAY AT THE THREE COMPARTMENT SINK TO BE BELOW THE FLOOD RIM LEVEL.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
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10/20/2015 | Routine | |
There were repeat violations noted on this report. Address processes to eliminate repeat violations. Use a thermometer to determine if the re-heated meatballs are ready to be put on display - minimum 150F is recommended. Please fax a copy of the certified food manager picture ID to the health department within 10 days.
The next inspection will be in approximately six months.
- Critical: Reheat Commercially Processed Food to 135°F for Hot Hold (corrected on site) (repeated violation)
Observation: The following ready-to-eat food taken from a commercially processed, hermetically sealed container, or food from an intact package from a food processing plant was not reheated to the proper temperature for hot holding: meatballs
Correction: Meatballs were re-heated to 145F. Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant shall be reheated for hot holding to a minimum temperature of 135°F to be maintained in hot hold at 135°F or above.
- 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.
- Fairfax City Code/Certified Food Manager/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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05/13/2014 | Risk Factor | |
Facility was clean. Datemarking was in place. Employee health policy was in place - manager understood exclusion/restriction process. The process for reheating was discussed - meatballs must be heated to 165F before they are placed on the hot line. Do not count on the steam at the hot line to heat the meatballs to the right temperature.
The next inspection will be in approximately six months.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: It was observed that meatballs on the hot line were not being hot held at 135F or more. In discussion with the operator it was determined that they had not been reheated to 165F before being placed on the steam table.
Correction: Meatballs were removed, reheated properly and placed back on the hot line.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: meatballs
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Meatballs were removed and reheated to 165F before being placed back on the steam table.
- Certified Food Manager/Certificate Process (corrected on site)
Observation: The person in charge did not have any documentation of having a food manager certification. He left his ID card home and did not have a certificate present.
Correction: Someone on the premises must have documentation to identify them as a certified food manager. The person in charge went home and got his certification ID at the beginning of the inspection.
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10/07/2013 | Routine | |
The purpose of this inspection was to conduct a foodborne illness risk factor assessment. The re-heating process was reviewed with the manager. All other processes were in good order.
It was noted that the sanitizer dispensing unit at the 3 vat sink was not working properly. Although the sanitizer strength was adjusted properly during this inspection, it is strongly recommended that the dispensing unit be serviced to operate properly. Currently there is no water mix with the sanitizing chemical. The water is added manually. The dispensing unit must be serviced.
New water heater: Bradford White MI75S6BN
- Critical: Reheat Commercially Processed Food to 135°F for Hot Hold (corrected on site)
Observation: The following ready-to-eat food taken from a commercially processed, hermetically sealed container, or food from an intact package from a food processing plant was not reheated to the proper temperature for hot holding: meat balls
Correction: Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant shall be reheated for hot holding to a minimum temperature of 135°F to be maintained in hot hold at 135°F or above.
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05/10/2013 | Risk Factor | |
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