The purpose of today's follow-up was to verify no potentially hazardous foods (PHF) that were vacuum packaged by the facility present. EHS observed no vacuum packaged PHF in the refrigeration units. EHS observed vacuum packaged PHF in the Walkin Freezer that the facility had forgotten to discard which included vacuum packaged: cooked red cabbage, cooked corn, herb cheese, cooked mushrooms, cooked sausage & bean soup and cooked apples. CFM voluntarily discarded all vacuum packaged PHF during the inspection. The CFM again agreed to cease all vacuum packaging until approval is obtained from the Health Department.
No violation noted during this evaluation. | 11/18/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection in conjunction with a foodborne illness investigation. A follow-up inspection will be conducted within the next 14 days to verify no ongoing vacuum packaging. The certified food manager agreed to cease all vacuum packaging until approval is obtained from the Health Department. EHS provided CFM with printouts of 2005 FDA Code of 3-502.11, 3-502.12, 8-103.10, 8-103.11, 8-201.13 and 8-201.14. EHS provided CFM with the contact information of the Fairfax County Health Department District Standardization Officer to begin the approval process for vacuum packaging.
- 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:
1) Cooked bratwurst at 45-46F in the Turbo Air 3DR prep cooler,
2) Cooked potato salad at 50-54F in the True 2DR upright cooler.
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. ITEM # 1 WAS MOVED TO FREEZER TO RAPIDLY CHILL AS ITEM WAS IN UNIT WITH FREQUENTLY OPENING. ITEM # 2 INCLUDED SIXTEEN VACUUM PACKAGES OF POTATO SALAD THAT WERE DISCARDED AS ITEMS WERE IN UNIT OVERNIGHT.
- Critical: Variance Requirement for Specialized Processing Methods (corrected on site)
Observation: The person in charge described a method of packaging the following food using Reduced Oxygen Packaging requiring a variance from the Health Department:------------observed sixteen vacuum packages of cooked potatoes in the True 2DR upright cooler. The certified food manager described that the potatoes are cooked, cooled traditionally, then vacuum packaged and cold held at 41F or below for up to four days.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans. ALL OF THE PACKAGES WERE DISCARDED DUE TO IMPROPER COLD HOLDING TEMPERATURES. CERTIFIED FOOD MANAGER AGREED TO CEASE VACUUM PACKAGING ANY POTENTIALLY HAZARDOUS FOODS UNTIL APPROVAL IS OBTAINED FROM THE HEALTH DEPARTMENT.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from handwashing sinks was measured at a temperature less than 100°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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11/06/2015 | Risk Factor | |
Found facility clean, hot water at the hand washing and 3 vat sink fluctuates from 124 to 94. Advised management to have hot water system checked. A three compartment has been set up to wash dishes. Follow up inspection will be conducted on April 1, 2015 to verify compliance with cited violation.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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03/16/2015 | Routine | |
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (corrected on site)
Observation: The temperature of the in-use water @ the 3-compartment sink was observed at less than 110°F at the beginning of the inspection.
Correction: The temperature of the hot water at the 3-compartment sink or in manual warewashing equipment shall be maintained at not less than 110°F.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Two rubber spatulas and a measuring cup.
Correction: 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. Cup and spatulas were discarded).
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade and holder were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the can opener blade and its stand frequently to prevent contamination of food.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the knives, pots, and other utensils were not observed sanitized: after cleaning at the cookline. An employee was observed cleaning the utensils at the prep sink and put the items away without sanitizing them.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks at throughout the facility was measured at a temperature less than 100°F at the beginning of the inspection.
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.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at serving area hand washing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead flies were found in the control devices (stick tape) at the back work area.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor inside the wsalk-in freezer is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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11/24/2014 | Routine | |
This is a complaint investigation. Complainant observed bare hand contact on ready to eat food at sandwich making station. EHS performed an investigation and observed employees were properly wearing gloves or not barehand touching ready to eat foods.
EHS provided training on importance of not barehand touching, provided literature and training on how to put on gloves and reminded on good employee health policy.
No violation noted during this evaluation. | 09/03/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection. Thank you for following me through the inspection when you could as it allowed me to answer any questions or clarify any issues.
*Please remember to fax a copy of the Certified Food Manager photo identification within 10 days. I have provided you with my business card with my contact information.
*Install a self closer device for the unisex bathroom door off the kitchen.
*Remember that no bare hand contact is allowed with ready to eat foods.
Observed that the facility is neat and organized. Thermolabel on the heat sanitzing dishmachine activated. Observed proper handwashing by employees. Quaternary ammonium measured at an acceptable level. Proper datemarking and proper storage of foods to prevent cross contamination observed. Thank you.
Water heater: Takagi TK1S
Dish machine: Jackson HHGPX
- 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: Observed a foodworker touch a tomato at the sandwich prep 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.
- 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: Observed a spray bottle per foodworker contained water on a prep table in the kitchen. Observed three unlabeled bottles of cooking oil at the sandwich prep station.
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. Manager labeled bottles with proper substance contained inside the bottles.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Scoops in a steam well with water temperature of 100F. Per manager water was pre-heating.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Preheat water to 135F prior to placing or storing scoops in water. Scoops removed. New scoops placed into dry well until water preheated to 135f per manager.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Manager placed into wiping cloth bucket solution. Wiping cloth bucket solution measured within acceptable range.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: The two door glass reach in display cooler. Also, observed that thermometers were in the back portion of the three door prep cooler and the 1 door prep cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. IMPORTANT: Just as important as it is to have a thermometer in each cold or hot holding unit, it is also important to have the thremometer placed in the warmest position of the unit so that it measures the highest temperatures and can be easily read.
- 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. Please remember to write the name and address of this establishment on the fax.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Unisex bathroom for employees off the kitchen is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door within 90 days.
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02/04/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to manager: EHS observed grease build up in all parts of the interior hood and quaternary test kit is needed for the sanitizer buckets.
No violation noted during this evaluation. | 11/13/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Takagi TK1S
Dish machine: Jackson HHGPX
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: cooking utensils in standing room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.---STANDING WATER WAS EMPTY
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: 3dr prep cooler
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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05/20/2013 | Routine | |
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