The purpose of today's visit was to conduct a risk factor assessment inspection.
The following areas within the grocery store currently fall under the Health Department permit: pizza by slice or whole pie, bistro area, sandwiches made to order, coffee/omelet/waffle bar, smoke house BBQ area, one soup/chili islands, hot bar, cold salad bar and sports spot bar. This list may change and is meant to serve as a reference to future inspectors.
Additional active managerial control systems need to be implemented or fully used to verify and maintain proper temperatures. EHS recommends the following: due to the large number of food items prepared consider labeling the container/tray with the time that preparation is complete in order to easily verify that rapid cooling is occurring within the correct time after preparation. Please refer back to the handouts provided at the routine inspection conducted in June 2015.
- Duties / Monitor Cooling Procedures of PHF(TCS) (repeated violation)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).------------Observed several hot foods cooling in Blast Chiller and Walkin Cooler without monitoring the length of time cooked menu item was cooling. Observed prepared cold salads cooling in Walkin Cooler in covered containers without monitoring the length of time item has been cooling.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Yogurt at 50F at salad bar,
2) Cooked cut chicken at 44-45F at salad bar,
3) Mashed potatoes at 44F in bistro area,
4) Half & Half a 45F in BBQ area.
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. ITEM # 1 DISCARDED, ITEMS 2-4 RAPIDLY CHILLED.
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12/21/2015 | Risk Factor | |
The purpose of today's visit was to investigate a complaint received by the Fairfax County Health Department on August 7, 2015. The complainant wrote via email that "at approximately 6:00 pm on August 4, 2015, a cockroach was observed scurrying along the restaurant counter". EHS discussed complaint with CFM. CFM was no aware of the complaint. Facility records all pest sightings by employees or customers in a log book kept at the customer service desk. EHS observed in the log book that a cockroach was sighted on August 4, 2015 around 5:30 pm in the seafood department (not permitted) and in the salad bar area. Facility receives a third party proactive pest control service/treatment weekly. The last service was received on August 5, 2015. During today's inspection, EHS pointed out areas in the facility in need of cleaning and areas with standing water that could be serving as harborage conditions. No evidence of cockroaches was observed during today's inspection.
No violation noted during this evaluation. | 08/10/2015 | Complaint | |
Today's visit is a follow-up to verify proper cooling methods, cold holding temperatures and hot holding temperatures. EHS observed cold holding temperatures of items cooked and cooled yesterday at 41F or below. EHS observed hot holding tempeatures well above 135F. EHS observed that facility implemented recording the time of preparation or final cooking time on the food label placed on each container. EHS observed several food thermometers were obtained since the routine inspection on Friday in order to allow all food employees to play a role in verifying proper food and cooling temperatures. CFM discussed with EHS that cooling logs will begin to be maintained on a daily basis and EHS observed that cooling logs were started this morning by food employees. In addition to maintaining cooling logs, EHS recommends that a food temperature log be maintained at the beginning of food preparation in the early morning to verify that all cooked foods, prepared the day before have reached 41F. EHS also recommends maintaining equipment temperature logs and food temperatures logs throughout the day to verify proper cold holding, hot holding and cooling temperatures and to verify that units are working in good repair. As discussed and agreed, please maintain the food temperature log each morning at opening and fax or email to EHS each morning. Time reflects inspection time only.
No violation noted during this evaluation. | 06/02/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. The following areas within the grocery store fall under the Health Department permit: pizza by slice or whole pie, sandwiches made to order, coffee/omelet/waffle bar, smoke house BBQ area, three soup/chili islands, hot bar, cold salad bar and sports spot bar. This list may or may not include all areas and the list is meant to serve as a reference to future inspectors.
EHS observed that the sports spot menu includes a consumer advisory reminder statement on the bottom of the menu. EHS observed a large number of menu items containing an asterisk symbol to the consumer advisory reminder statement. Per CFM all the menu items are cooked well done and are not cooked to order. Within ten calendar days, EHS needs to receive via fax or email a written statements from the owner regarding the procedure for cooking the salmon croquette club sandwich, since if the salmon is undercooked, additional documentation would be required.
A follow-up inspection will be conducted the week of June 1-June 5 to verify proper cooling methods, cold holding temperatures and hot holding temperatures. Active managerial control systems need to be implemented or fully used to verify and maintain proper temperatures. EHS recommends the following: due to the large number of food item prepared consider labeling the container with the time that preparation is complete in order to easily verify that rapid cooling is occurring within the correct time after preparation. EHS provided CFM with and discussed handouts on the following topics: cooling log, sign and methods, sample menu containing a complete consumer advisory disclosure and reminder statement and consumer advisory info sheet. Thermolabel observed activiated after first run for high heat sanitizer machine.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:------------
1) Observed cooked foods cooling on metal trays tightly placed together on speed racks. Speed racks were then completely covered with a large piece of plastic
2) Observed cooling cooked foods and prepared cold salads cooling covered with plastic wrap, plastic lids,
3) Observed cooling prepared cold salads cooling inside stacked plastic containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked white rice at 125F in alto shaam,
2) Cooked brown rice at 133F in alto shaam,
3) Fried egg rolls at 117F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATING PROCESS STARTED, HOWEVER EHS UNABLE TO VERIFY FINAL REHEATING TEMPERATURE
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Walkin Cooler (servicing the hot bar, sports bar, pizza area and sandwich area) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Three containers of cooked chickpeas at 47F, 48F, 46F,
2) Three containers of cooked tomato sauce all at 44F,
3) Milk at 45F,
4) Cooked chicken at 46F,
5) Cooked minestrone soup at 47F.
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. EHS OBSERVED THE UNIT HOLDING BETWEEN 37-41F. CFM NOTED THAT THE UNIT HAD BEEN IN HEAVY USE DURING THE MORNING PREPARATION TIME WITH DOOR SOMETIMES KEPT OPEN, WHICH MAY BE CAUSE OF ELEVATION OF TEMPERATURES. ITEM # 1 AND # 2 DISCARDED, REMAINDING ITEMS STAYED IN UNIT WITH DOOR KEPT CLOSED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment:
1) Both 6 drawers prep cooler in Sports Spot Area,
2) 6 drawers / 2 door prep cooler in pizza 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.
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05/29/2015 | Routine | |
| No violation noted during this evaluation. | 08/15/2014 | Follow-up | |
- 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:yellowfin tuna =49-F, tuna cranberry = 49-F, meiteranean tuna = 49-F, classic chicken sandwich = 52-F, multigrain tabbouleh salad = 49-F, egg salad = 50-F, roasted bee f= 47-F, milk/gelato base=50-F, chicken caesar salad=49-F, spicy shrimp salad = 49-F, south western beef salad = 46-F,
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. returne all items to blast chiller to cool down to 41-F and lower)
- Critical: Consumer Advisory, Disclosure Provided
Observation: The burgers, fish and other items on the menu can be served undercooked and are provided on the menu, without identifying the foods that may be undercooked at the sport bar.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180ºF.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the sport bar hand washing sink for employees to properly wash their hands
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at sport bar hand washing sink for emoployees to wash their hands properly.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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08/07/2014 | Risk Factor | |
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Live roaches were observed in the plastic lids storage compartment at the soup station.
Correction: Discard all lids in the compartment , clean the compartments, obtain pest control service to treat the self service food stations to eliminate pests. Roaches and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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05/23/2014 | Complaint | |
| No violation noted during this evaluation. | 05/23/2014 | Follow-up | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:beans =124-F, chicken=126-F, kung pao chicken =118-F.cooked veggie =127-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces utensils and equipment were not observed sanitized due to improper operation of the warewashing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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05/20/2014 | Risk Factor | |
- Critical: Certified Food Manager/Certificate Process (repeated violation)
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. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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11/06/2013 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Herb turkey breast=49-F, turkey breast =46-F, chicken Caesar salad=46-F, Greek wheatberry salad=46-F
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. ( Turkey discarded, other items replaced)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized due to improper operation of the warewashing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Critical: 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. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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11/03/2013 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours
Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: meatballs with sauce, pulled pork. ( noted in counter top hot holding unit)
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: NY strip =128-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sandwich rolls = 44-F
Correction: tuna rolls 45-F
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in some of the refrigerators and cold hold display cases. Some of the thermometers were not working at the time of the inspection.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device at the smoke house station ..
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Warewash Equipment / Cleaning Frequency (repeated violation)
Observation: The surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor in the kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Live roaches noted in a cabinet used for storing single service cups at the coffee station
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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06/20/2013 | Routine | |
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