The purpose of this visit was to conduct a routine inspection.
NOTE:
- Observed the hot waster at the hand sink was not at 100F. Please service the hand washing sink and provide a service receipt to the Health Department within 14 days.
- Observed small ants at the front hand washing sink. Advised the manager to contact the pest control contractor to treat ants problem.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at front prep (initial/final - 98/97) and back (initial/final - 77/76) 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. SERVICE THE HAND SINK AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 14 DAYS.
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01/28/2016 | Routine | |
The purpose of this visit was to conduct risk-factor assessment.
NOTE:
- Provide a copy of CFM ID to the Health Department with in 7 days.
- ORS Interactive is located at 6066 Leesburg Pike Unit 200-B, Falls Church, VA 22041 for photo ID.
- 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. 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. Provide a CFM ID with in 7 days to the Health Department.
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07/30/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
Fax/Email a copy of service receipt to HD with in 2 days for water heater.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. 3-vat sink was observed to have water temperature of 102F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. Provide water temperature of 110F at 3-vat sink at all times. Fix the water heater and send a copy of service receipt to HD (information provided) with-in 2 business days.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: Observed that water heater was not generating enough hot water. The water temperatures at the 3-vat sink and handwashing sinks were observed 102F and 90F. The person in-charge adjusted the water heater dial to increase the temperature, but water temperature remained the same until the end of the inspection.
Correction: Provide hot water 110F at the 3-vat and 100F at the handwashing sink at all times. Fix the water heater and send a copy of service receipt to HD.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at prep area (90F) and by the 3-vat sink (92F) were 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. Provide water at a temperature of at least 100F at all times.
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02/12/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 300/350 ppm. Discussed importance of having a CFM with required credentials on the premises whenever food service operations are in progress. Provided CFM Guidleines.
- Critical: Certified Food Manager/Presence Required (corrected on site)
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: Certified Food Manager with the reqauired credentials arrived during the inspection.
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08/11/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer solution in 3 vat sink/ wiping cloth bucket #1,#2,#3: 350/300,300,350 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF CURRENT ESTABLISHMENT PERMIT, THAT HAS BEEN POST IN PUBLIC VIEW AT YOUR FACILITY, TO THE HEALTH DEPARTMENT WITHIN 10 DAYS AS REQUIRED ABOVE.
- Critical: Fairfax City Code/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.
Correction: To obtain the 2014 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 2014 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure. NOTE: Provide copy of establishment permit that has been posted in public view to Health Department within 10 days.
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02/27/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection. No ants were observed at the time of inspection. PIC provided service invoice from a Pest Control Operator for service provided 11/21/13. PIC also provided a valid Northern Virginia Certified Food Manager license.
No violation noted during this evaluation. | 11/22/2013 | Follow-up | |
The purpose of this visit was to investigate a complaint of ant infestation in this facility. Complaint was confirmed. NOTE: PLEASE REMEMBER TO HAVE FACILITY SERVICED BY A LICENSED PEST CONTROL OPERATOR WITHIN 72 HOURS, AND HAVE A COPY OF THE SERVICE INVOICE AVAILABLE FOR REVIEW AT THE TIME OF THE FOLLOWUP INSPECTION. IN ADDITION, PROVIDE A COPY OF A VALID NORTHERN VIRGINIA CERTIFIED FOOD MANAGER LICENSE FOR THE ABOVE LISTED MANAGER TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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. NOTE: Provided information sheet on NVCFM license to PIC.l
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control ants near self serve soda area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. NOTE: Schedule service with licensed pest control operator to be completed within 72 hours. Have copy of service invoice available for review at followup inspection.
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11/19/2013 | Complaint | |
The purpose of this inspection was to conduct a risk factor assessment. Quaternary ammonium sanitizer solution in 3 vat/Wiping cloth buckers #1/#2/#3: 300/250/300/300 ppm. NOTE: PLEASE REMEMBER TO SUBMIT SERVICE INVOICE FOR HANDSINK TO HEALTH DEPARTMENT WITHIN 10 DAYS AS REQUIRED ABOVE.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink next t o three vat sink was measured at a temperature less than 100°F. (91 degrees 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. NOTE: Provide service invoice for handsink to Health Department within 10 days.
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09/13/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: AO Smith BT65100. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 200ppm/200ppm. PIC provided invoice for latest pest control service on 2/5/13, and advised pest control operator service is provided monthly. Hood over deep fryer serviced 1/13/13. PIC to send statement to Health Department by 2/22/13 advising that all employees have been trained in EHP requirements, and all employees have signed an employee reporting agreement. PIC to provide invoice to Health Department for repair of under counter freezer by 2/22/13. Undercounter freezer to be kept out of service until returned to fully functionall condition.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." NOTE: Employee illness reporting agreements had not been signed. PIC will train all employees in EHP requirements, and have all employees sign a reporting agreement.
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)
- 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.
- 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: Cooked cubed potatoes stored in out of service undercounter freezer, and corn salsa and guacamole in Delfield prep unit left top. NOTE: PIC disposed of potatoes and placed out of service sign on undercounter freezer
Correction: corn salsa and guacamole were placed in walk-in cooler..
- Temp Meas Devices for Ambient Air Location
Observation: Several refrigeration units did not have temperature measuring devices.
Correction: Provide temperature mesuring devices in the front of all refrigeration untis where they can be easily seen..
- Equipment / Good Repair / Operation
Observation: The following freezer unit is not operating properly: Undercounter freezer near deep fryer.
Correction: Repair/adjust the unit so it is able to maintain foods in frozen state.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic and metal food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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02/15/2013 | Routine | |
Fax or email the service order for the service to the hot water to the Health Department with 24 hours.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: A.O. Smith BT 65 100
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from all handsinks was measured at a temperature less than 100°F.
Correction: Adjust the temperature of hot water to provide 100F at all handsinks and 110F at the 3 vat sink. 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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01/23/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Taco Bell #28997, 362 Maple Ave E, Vienna, VA 22180 »