The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
Please fax or email a copy of the pest control invoice by December 1, 2015.
- Critical: Food Contact Surface / Safe Construction Materials (corrected on site)
Observation: Observed food employee using non-food grade wood as a utensil (piece of broken wood from home).
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. ITEM WAS DISCARDED, DISCUSSED WITH MANAGER THAT ONLY FOOD GRADE MATERIAL CAN TO BE USED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handsink in the kitchen is blocked by a cart, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CART WAS MOVED TO PROVIDE EASY ACCESS FOR HANDWASHING
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handsink in the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HANDSOAP WAS PROVIDED
- Controlling Pests by Routine Inspection of Premises (corrected on site)
Observation: Based on pest control invoice, observed that the premises is not being routinely inspected for the presence of insects
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises. DISCUSSED WITH MANAGER TO INCREASE ROUTINE INSPECTION FOR PEST CONTROL. MANAGER CALLED PEST CONTROL, PEST CONTROL WILL ARRIVE THE SAME DAY
- Controlling Pests by Eliminating Harborage Conditions (corrected on site)
Observation: Observe harborage conditions exist -- dirty water sitting in mop bucket, mops sitting in sink preventing it from drying, the three compartment sink drains have heavy debris
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. DISCUSSED WITH MANAGER TO PREVENT HARBORAGE CONDITIONS
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed buildup of debris on floors, under the three compartment sink, near mop sink, walls behind tables, and walls behind stove tops
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. MANAGER NOTED THAT THE CLEANING FREQUENCY OF PHYSICAL FACILITY WILL INCREASE, EMPLOYEES BEGAN TO CLEAN WALLS
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11/13/2015 | Routine | |
| No violation noted during this evaluation. | 06/16/2015 | Risk Factor | |
The purpose of today's visit was to conduct the first routine inspection at this facility after a change of ownership. EHS provided manager with and discussed the following handouts: time as a public health control, parasite destruction requirements and sample letter, hand washing sign and print out of 3-502.11 Variance Requirement as reference regarding the dried beef jerky. EHS will call and/or email the owners requiring the process to apply for approval to offer dried beef jerky (kwanta firfir), dried in the facility.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site)
Observation: The following fish offered for service or sale in the ready-to-eat for did not have written confirmation that it was frozen to ensure parasite destruction:-------tilapia used for the fish dulet menu item.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. CFM AGREED TO FULLY COOK TILAPIA TO 145F FOR 15 SECONDS UNTIL A VENDOR IS OBTAINED THAT CAN PROVIDE WRITTEN DOCUMENATION OF PARASITE DESTRUCTION.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):------sambusa with cooked lentils.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. EHS PROVIDED FACILITY WITH WRITTEN TPHC AGREEMENT THAT WAS REVIEWED AND FILLED OUT DURING INSPECTION.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:------True 1DR flat top cooler in the front cafe service area.
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at front cafe area handwashing 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.
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11/17/2014 | Routine | |
There are not items cited as out of compliance at this time. Please email a copy of the new menu to the health department within 48 hours.
Please note that the 3 vat sink must be used from right to left due the way the plumbing was installed going through the grease trap.
There is a single unisex restroom. Seating is limited to 15 minus the number of employees.
The Health Department has been notified that settlement on a change of ownership will occur on October 15, 2014. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427.
A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
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. Hood was cleaned in August 2014.
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 DEN 80 110
No violation noted during this evaluation. | 10/08/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
Provide a copy of the new menu at the time of the next inspection.
Provide certified food manager certification at the time of the next inspection.
Please note that the 3 vat sink must be used from right to left due the way the plumbing was installed going through the grease trap.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The disclosure statement is not complete on the menu.
Correction: Modify the wording on the menu to include a complete disclosure statement. Suggested verbiage was given to the operator.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Shelves in the kitchen are covered with aluminum foil and/or cardboard.
Correction: Remove the aluminum foil and cardboard. Shelf surfaces must be smooth, non-absorbent and cleanable.
- Equipment / Non-food Contact / Visibly Clean
Observation: The filters and hood surface above the cook area are in need of cleaning. There is an accumulation of dust directly above food preparation areas.
Correction: Clean the filters and hood surfaces.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Hamilton Beach, Oster and Farberware blenders and food processors.
Correction: Remove all non-NSF home use equipment. Food equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF or ETL.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
Correction: A permit to operate will not be issued unless there is a certified food manager as part of the incoming staff. Verification must be provided at the next pre-opening inspection.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: There is an air break on the drain line from the sanitize sink. An AIR GAP is required.
Correction: Modify(cut) the drain line to provide an air gap of approximately 2". It was discussed to cut the pipe at an angle to direct the water into the floor drain. The top of the cut should be at least 2" above the top of the floor drain.
- Ventilation Systems, Shall Be Clean
Observation: The hood exhaust system is due for professional cleaning.
Correction: The hood system must be cleaned professionally within 3 weeks. Provide a copy of the receipt to the health department when the work has been completed.
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09/23/2014 | Pre-Opening | |
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