The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium concentration three vat sink: 300 ppm.
- Critical: Certified Food Manager/Presence Required
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: CFM with proper credentials arrived during the inspection.
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04/01/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink: 300 ppm. Provided copy of date marking fact sheet to PIC.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The latch on the walk-in cooler is broken.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. PIC began wash, rinse, sanitize process during inspection.
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10/02/2015 | Routine | |
The purpose of htis visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink: 250 ppm.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are damaged: 3 dr prep cooler. The latch for the door of the WI cooler is not functioning properly and does not keep WI door securely closed.
Correction: Replace gaskets on 3 dr prep cooler and repair/replace latch on WI cooler.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the 2 dr prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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05/22/2015 | Routine | |
The purpose of today's visit was to conduct the first routine inspection at this facility after a change of ownership. EHS requested that manager email or fax confirmation of today's pest control service and to email or fax confirmation of the next pest control service scheduled in two weeks. EHS provided manager with and discussed the following handouts: time as public health control as option for pizza sauce and garlic in oil sauce.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) sitting out at room temperature were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Pizza sauce at 52F,
2) Garlic in oil sauce # 1 at 64F
3) Garlic in oil sauce # 2 at 62F
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. ITEMS 1 AND 2 WERE PUT ON TPHC SINCE REMOVED FROM COOLER 1-2 HOURS PRIOR. ITEM 3 WAS DISCARDED SINCE SITTING OUT AT ROOM TEMPERATURE OVERNIGHT.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged:-----------Randell 3DR prep cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: ------gaskets of Randell 3DR prep cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to cockroaches.---------Observed three live cockroaches and seven dead cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. PER CFM PEST CONTROL SERVICE WAS CONDUCTED THIS MORNING, WRITTEN CONFIRMATION WILL BE EMAILED OR FAXED BY NEXT WEEK. EHS RECOMMENDED THAT EMPTY OR PARTIALLY EMPTY CARDBOARD BOXES BE REMOVED FROM FACILITY QUICKLY TO PREVENT HARBORAGE CONDITIONS.
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11/14/2014 | Routine | |
This was a follow up inspection to verify that the facility is in compliance with the hot water peak demand. Modifications have made to the current water heater by increasing the total wattage from 6 KW to 12 KW and water heater can now provide a minium required 60.00 GPH of hot water at peak demand.
The Health Department has been notified that settlement on a change of ownership will occur on March 15, 2015. 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 Edward Nantamu, Environmental Health Specialist III, at 703-246-8485. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued.
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.
No violation noted during this evaluation. | 03/12/2014 | Pre-Opening | |
Approval for a Health Department Permit Operate is denied at this time. Review the cited items above. All items must be corrected as recommended at the time of the next pre-opening inspection. Call the Health Department at 703-246-2444 in order to arrange a reinspection.
Water heater: Rheem Rhuud ELD40 B, 6KW 30.00 GPH of 140F at 100F.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The permit holder has removed the water heater previously approved by the Health Department. The new water heater Rheem ELD40-B, 6KW does not have the capacity to meet the hourly peak hot water demands of the food establishment. The current peak hot water demand is at 60 GPH of 120F water at a 80F rise.
Correction: Within 30 days, the permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of 60 gph of 120F water at a 80F rise and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
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03/06/2014 | Pre-Opening | |
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