The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: hamburgers and egg dishes
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.---astericks added to the above menu board and consumer advisory display.
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10/29/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection. EHS provided consumer advisory sample handouts.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: eggs, hamburgers
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of the ice chute at the self service 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.
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06/09/2015 | Routine | |
Sanitizer for 3-Vat sink and wiping towel buckets: Quaternary Ammonia > 200 ppm.
- 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: cutting cantaloupe and handling cut fruit with bare hands.
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. Employee put on gloves.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Container at hand washing sinkj behind cash register was out of soap.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Manager replenished container with soap.
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10/29/2014 | Risk Factor | |
TPHC (TIME AS A PUBLIC HEALTH CONTROL) AGREEMENT: A 4 hour TPHC agreement was created at this inspection, applying to the salad bar potentially hazardous foods. EHS provided copy of agreement and "Time as a Public Health Control" data sheet, and explained requirements.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In Beverage Air 2-Door Prep Cooler #2 (Next to Grille): In Prep Top - Diced Tomato at 47F, Sliced Ham at 48F
Correction: In Cabinet - Cooked Chicken Breasts at 52F. (Ambient Interior Cabinet Temperature 52F).
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. PROVIDE FOOD TEMPERATURE MEASURING DEVICE TO MONITOR COLD HOLDING IN REFRIGERATION UNITS, COLD HOLDING PREP TOPS, AND SALAD BAR, AND HOT HOLDING AT SERVICE LINE.
- 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: BEVERAGE AIR 2 DOOR PREP COOLER NEXT TO GRILLE.
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. REPAIR UNIT AND PROVIDE DOCUMENTATION OF REPAIR TO EHS (INSPECTOR) NO LATER THAN CLOSE OF BUSINESS, FRIDAY, MARCH 14, 2014. PROVIDE DOCUMENTATION OF REPAIR BY FAX (703-385-9568, ATTN: John Vander Voort, RE: Sunspot Cafe) or EMAIL (joihn.vandervoort@fairfaxcounty.gov). FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION.
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03/11/2014 | Routine | |
The purpose of this visit was to perform a routine risk factor evaluation
- 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)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. PAPER TOWELS FOR HANDWASHING SINK NEAR 3-VAT DISHWASHING SINK ARE AT OPPOSITE END OF DISHWASHING SINK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS MOVED TO HANDWASHING SINK.
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11/07/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection
- 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: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. cantaloupe in salad bar at 48F
2. In Beverage Air Prep Top next to grille: sliced ham at 47F, diced tomato at 47F, shell eggs at 53F (maximum cold holding temperature for shell eggs is 45F)
3.In Beverage Air 3D Display Cooler (self serve): cartons milk and choc. milk at 44F
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. CORRECTIVE ACTION: Move all items out of temperature to effective refrigeration units.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH (Chlorine) and a QUATERNARY AMMONIA test kit.
- 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: Beverage Air 3 door diaplay coolerl (self serve), at 44F
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. CORRECTIVE ACTION: Unit was adjusted to lower temperature.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulk line at 3-vat sink interface with wall was visibly soiled.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the handsink next to the three-vat sink is partially blocked by a stepladder, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CPRRECTIVE ACTION: Stepladder was moved.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. OBSERVATION: the women's restroom is closwed and posted out of order
Correction: the men's rest room is temporarily a unisex restroom and must havve this container until the women's restroom is repaired and re-opened.
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06/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sunspot Cafe, 2677 Prosperity Avenue, Fairfax, VA 22031 »