The purpose of this visit was to conduct a risk factor assessment in conjunction with a complaint. See complaint report for details.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut tomatoes, turkey in 3DR prep cooler at 45F and 46F. (Double-panned).
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. Cut tomatoes and sliced turkey was moved from the unit.
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04/01/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 12/09/2015 | Risk Factor | |
This follow-up was to verify proper working order of both units listed above. 4-501.11(A) cited previous visit is now in compliance. Both units observed in good working order today and able to maintain 41F or below. Thank you for your time. If you have any questions, please feel free to contact me at the info provided.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered cabbage and vegetables in 2DR cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
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05/07/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Repair salad bar table and 3DR prep cooler within five days. A follow-up will be conducted to verify proper working order of units. Both units should maintain foods at or below 41°F. Ensure half and half at beverage station is under time/temperature control. Discussed options with person in charge. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered cabbage and vegetables in 2DR cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Bag of onions were observed stored on the floor. Person in charge stored onions properly after discussion.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut tomatoes (x2), ham, butter at 54F, 53F, 56F, and 54F in prep cooler. Chicken on salad bar at 48F. Half and half at beverage station at 77F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Tomatoes, ham, butter, and chicken were all placed on ice to cool to 41F or below. Half and half at beverage station discarded.
- 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: 3DR prep cooler and salad bar cold table observed at 48F and 50F.
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.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed chemical lubricant spray stored adjacent to food in dry storage area.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. CHEMICAL WAS REMOVED AND STORED PROPERLY WITH OTHER CHEMICALS.
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05/05/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Correction:
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Observed following open foods not date marked: provolone cheese and ham
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Observed food stored reused single use containers.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
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12/15/2014 | Routine | |
The Health Department has been notified that settlement on a change of ownership will occur on August 1, 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.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:
1) True prep cooler,
2) Salad bar prep top
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Shelving
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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:
1) Presto skillet (remove),
2) Cuisinart food processor (remove)
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Floors underneath equipment and shelving,
2) Ceiling tiles above grill
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/28/2014 | Pre-Opening | |
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