The Deli, 11725 Lee Highway, Fairfax, VA 22030 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: The Deli
Address: 11725 Lee Highway, Fairfax, VA 22030
Type: Fast Food Restaurant
Phone: 703 591-8511
Total inspections: 3
Last inspection: 09/18/2015
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Inspection findings

Inspection date

Type
  • Food Storage / Preventing Contamination (corrected on site)
    Observation: Food stored on the floor and/or food stored less than 6 inches off the floor- observed bag of onions stored directly on the floor
    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. CFM placed bag of onions on storage rack
  • 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) american cheese 44F, provolone cheese 49F in deli case #2, 2) turkey 49F, pepperoni 47F in turbo air 2dr preptop cooler, 3) salami 48F in deli case #1
    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. CFM moved all potentially hazardous food items from the turbo air 2dr preptop and both deli cases to the walkin cooler and 3dr freezer.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: american cheese, swiss cheese in deli case #2
    Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. EHS went over date-marking instructions with CFM
  • 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: Turbo Air 2dr preptop cooler 47F, deli case cooler #2 cheese 48F, deli case cooler #1 (bouncing from 43F to 47F)
    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.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the bucket with a concentration of 10ppm total chlorine.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM reset solution to 50ppm
  • Equip/Utensils/Linens/Single-Service/Invert, Cover
    Observation: single-service utensils were observed stored with the food-contact surface facing upward.
    Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
09/18/2015Routine
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the floor and floor drain located under the soda fountain is in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
12/03/2014Routine
There is a single unisex restroom for employees and customers. Seating is limited to 15 minus the number of employees. Some seats will need to be removed by the time of the first routine inspection.
The new owner stated that he may remove the 1-vat prep sink at the front service area. This is allowed, as it is not a necessary piece of equipment in that area of the operation. If more prep table space is provided, the prep table may not be closer than 18" to the handsink. If it must be closer, a splash guard must be installed on the handsink.
The 3 vat sink is to be used from right to left due to the way the plumbing was installed below the sink. Signage is provided.
**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.
There is no grease removing exhaust system, nor is one required. The menu consists of items which may be served cold or may be heated in a microwave oven or toaster oven.
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: State CSB5218; 18KW; 90gph recovery @ 80F rise.
  • 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. Fax a copy of the photo identification card to the health department at (703) 385-9568.
  • Hand Drying Provision / Individual, Disposable Towels
    Observation: There are not paper towels at the back handsink
    Correction: Provide paper towels at all handsinks.
07/28/2014Pre-Opening

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