The purpose of this visit was to conduct a risk-factor assessment.
- The person-in-charge demonstrated strong food safety knowledge through out the inspection.
- Active managerial control (AMC) was discussed with the manager on duty. Also discussed the AMC award in details.
- Advised to monitor the cooling temperature for roast at the cookline. Method was discussed.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Beef Roast under the oven (2HR) at 75F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. ADVISED THE MANAGER TO CUT THE ROAST IN SMALLER PORTION AND COOL IT IN A UNIT THAT WAS HOLDING 41F OR BELOW TO COOL FASTER.
|
01/14/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment which turned into routine inspection.
NOTE:
- Cooling log, Cooling methods, and cooling sign was provided to the PIC in Spanish and English.
- Cross Contamination Prevention Guideline handout was provided.
- Repair the refrigerator and send a copy of the service receipt to the Health Department with in 7 days. The Service company was at site to repair the both refrigerators at the time of inspection.
* Per discussion, The PIC said the turkey is cooked in convection oven about 135- 140F for 3 hours. The turkey does not reach 165F. Discussed with the PIC about cooking temperature for poultry. The cooking temperature requirement for turkey is 165F for 15 seconds.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Chicken stored over Rosetto at the 4 Drawer cooler at cookline.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Discussed with the PIC. Provided a cross contamination prevention guidelines.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Roasted Beef (48F), Roasted Turkey (47F), Rosetto Rice (47F) at the walk-in cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Food items were discarded. Cooling log, Cooling methods, and cooling sign was provided to the PIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Rosetto (46F), Breaded Chicken (47F), Raw Chicken (48F), Provoloni cheese (46F) at the 4-Drawer cooler at the cookline that were placed for overnight.
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. Food items were discarded. Discussed with the PIC.
- 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: Norlake waslk-in cooler (47F), Delfield 4-Drawer Undercounter refrigerator at cookling (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. Repair the refrigerator and send a copy of the service receipt to the Health Department with in 7 days. The Service company was at site to repair the both refrigerators at the time of inspection.
|
07/09/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Update the menu and send it to HD.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash hands before putting clean gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Employee washed hands before putting clean gloves on.
- 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: Rosetto (46F) in Walk-in
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. Food item was replaced.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Roast beef, Rosted pork in the walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Food items were date marked.
- 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 item(s) that may be served raw and/or undercooked: Roast beef (rare-medium)
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. Menu revise is needed (main, Catering and display menus). Send a copy of updated menu with consumer advisory printed on it to HD. Discussed the consumer advisory update instructions with the PIC.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at prep area handwashing.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided to the prep area handwashing sink.
|
01/28/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Discussed importance of having a certified food manager with required credentials on the premises whenever food service activities are in progress.
- 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: Pinto beans/fresh mozzerella/sliced tomato/roasted tomatoes/sliced pepperoni in 2 dr prep cooler CL (initial
Correction: final): 48/47/45/45/45
- 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 required credentials(CFM) arrived prior to the end of the inspection. Discussed importance of having a CFM on the premesis whenever food service activities are in progress.
|
07/18/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 300 ppm / 300 ppm. NOTE: PLEASE PROVIDE DOCUMENTATION TO THE HEALTH DEPARTMENT WHICH SPECIFIES DATE OF LATEST HOOD CLEANING SERVICE.
- 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: Slicer was cleaned and sanatized during the inspection.
|
01/10/2014 | Routine | |
Provided training on Employee Health Policy requirements. All employees present (7) signed employee illness reporting agreements, and PIC advised he would provide training to all remaining employees (approximately 12), and keep their employee illness reporting agreements ONSITE in the red EHP folder. He will provide training as new employees are hired, and also keep their signed employee illness reporting agreements in the red EHP folder. Provided additional page 1 and page 2 (reporting agreement) in both English and Spanish to supplement existing EHP.
No violation noted during this evaluation. | 12/12/2013 | Training | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer solution concentration in 3 vat sink 350 ppm
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Observed employee using tongs designated for cooked ingredients to ploace raw chicken on the griddle.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. NOTE: Discussed with PIC. Tongs were removed to be washed, rinsed and sanitized.
- 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)
|
07/15/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection in conjunction with a complaint investigation. Water Heater: AO Smith 300A 106. Quaternary Ammonium concentration in 3 vat sink/wiping cloth bucket:400/350. EHS discussed importance of an effective employee health policy. PIC will provide training and obtain signed employee reporting agreements from all employees.
- 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.
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)
- Hair Restraint Effectiveness
Observation: Employee observed working in the food service area without proper beard restraint.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Pot of turkey in brine solution stored on floor of walk-in cooler.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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 ammonium test kit.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed that clean deli papers were stored in an manner that exposed the item(s) to contamination. Employee coats stored in contact with container of deli papers.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of cleaning chemicals stored above sandwhich bags and bag of walnut peices. NOTE: PIC relocated spray bottles to chemical storage area.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
|
02/12/2013 | Routine | |
The purpose of this visit was to investigate a complaint received on 2/9/13. The complainant alleged that grill cook wore only one glove while handling raw eggs and breakfast meats, and that employee with beard wore no beard restraint. Observed no bare hand contact with ready to eat foods or with raw foods during the inspection. Employees practiced good handwashing/glove use and a policy was in place to prevent bare hand contact with ready to eat foods. One employee with a beard was not wearing a beard restraint. CFM/PIC advised beard restraints would be provided/required within 48 hours.
No violation noted during this evaluation. | 02/12/2013 | Complaint | |
| No violation noted during this evaluation. | 01/25/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Taylor Gourmet, 2905 District Avenue 160, Fairfax, VA 22031 »