Inspection findings | Inspection date | Type | |
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The purpose of this visit is to conduct a routine inspection. There are no violations observed during the inspection. Observed frequent hand washing and an organized facility. Discussed active managerial control with the certified food manager. No violation noted during this evaluation. | 03/03/2015 | Routine | |
There were no violations observed at this time. Keep up the good work. Sanitizer bucket was set up. New employees had been made aware of responsibility to report as pertains to the employee health policy. Then next inspection will be in approximately six months. No violation noted during this evaluation. | 12/12/2014 | Risk Factor | |
There were no out of compliance citations made. It is recommended that the deli meats be swapped out of the 3DR prep top after lunch. This will keep fresh, temperature correct (41F or less) on the prep top. It is also recommended that the prep top lids be kept closed during slower business times. This will help keep food along the prep top at the correct temperature - 41F or less. No violation noted during this evaluation. | 05/15/2014 | Risk Factor | |
This was a first risk factor assessment inspection after a pre-opening inspection. The CFM was knowledgeable. Proper handwashing was observed and all food temperatures were within proper ranges. All foods are pre-cooked. No violation noted during this evaluation. | 12/12/2013 | Risk Factor | |
The Health Department has been notified that settlement on a change of ownership will occur on October 31, 2013. 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. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Water heater: State Sandblaster, Model CSB526SFEX, 12KW 60GPH OF 120F WATER AT 80 RISE NO HOOD SYSTEM, NO GREASE TRAP, NO COOKING EQUIPMENT EXCEPT MICROWAVE AND OVEN IN FACILITY
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10/10/2013 | Pre-Opening |
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