Cafe Kindred, 450 N Washington Street, Suite # F, Falls Church, VA 22046 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Cafe Kindred
Address: 450 N Washington Street, Suite # F, Falls Church, VA 22046
Type: Full Service Restaurant
Phone: 571 327-2215
Total inspections: 4
Last inspection: 10/13/2015
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Inspection findings

Inspection date

Type
GREAT JOB!
No violation noted during this evaluation.		10/13/2015Routine
This visit was conducted to do a Risk Factor Inspection:
3 vat sink properly set up.
Reviewed and provided Health Policy.
Temperature log on refrigerator - 3 times a day,morning mid day, evening.
Discussed Active Managerial Control
  • 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: roasted potates in 1 dr upright ref atested at about 52 F
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Potatoes discarded
04/27/2015Risk Factor
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Owner understands that open ceiling above the Bar will be kept clean and free from excessive dust and debris. Restaurant will insure that the ceiling above the bar and the dining area is professionally cleaned on regular basis.
1. Provide at least 20 foot candles of lighting illumination at the bar hand washing sink
2. Caulk exhaust hood to wall.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes / replacements / additions are allowed without approval by Health Department.
No violation noted during this evaluation.		03/11/2015Pre-Opening
This visit was to conduct a pre-opening inspection. A permit was not issued at this time. Please contact EHS to reschedule pre-opening inspection.
  • Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: cooked to serve eggs
    Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a BLEACH test kit.
  • 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: 2dr prep cooler. Observed at 80F.
    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.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
    Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishmachine with a concentration of 0 ppm total chlorine.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
  • Cutting Boards / Resurface / Discard
    Observation: The cutting board(s) along the 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.
  • Fairfax County improperly designed water heater
    Observation: On November 29, 2005 the Fairfax County Health Department adopted specific design requirements for water heaters as follows: (1) Minimum of 50 gallon storage tank, (2) Recovery rate meets or exceeds the minimum hourly hot water demands of the food establishment as calculated by the Health Department, and Our records indicate that your current hot water heater (AO Smith DRE 52 100, 15 kW (75GPH at 80F rise) does not meet these design requirements.
    Correction: This policy does not apply to an existing food establishments with a previously approved water heater that does not comply with the design requirements. Your facility falls into this category. However, the design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file.
  • Refuse Container with Cover/ Women's & Unisex Toilet Room
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
    Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • Wall / Ceiling Covering / Nonabsorbent & Cleanable
    Observation: Ceiling at bar and front service area are not easily cleanable.
    Correction: Please provide cleanable and smooth ceiling.
02/25/2015Pre-Opening

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