- 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: 3 DIFFERENT CHEESES 44F, 45F, 48F& EGGS 48F @ #4
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. 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: REFRIGERATION UNIT #4 - 44F.
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. Adjust the ambient temperature of the refrigerator to have food temperatures between 32-41F AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT UN-NECESSARY PROBLEMS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 3 compartment sink with a concentration of 0.0 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. Corrected by CFM. ORAL & WRITTEN INFO. PROVIDED, MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/08/2016 | Routine | |
- 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: cheese 44F & cooked peaches 42F @ #1 AND cheese 42F & milk 43F @ #4
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.ADJUSTED TEMPERATURE DOWN FROM 43F TO 31F AND RETESTED FOODS in unit #4. In unit #1 MOVED PHF TO OTHER UNITS. REGULAR MONITORING WILL PREVENT UN-NECESSARY PROBLEMS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 wet wash cloths with a concentration of 0.0 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. ORAL EXPLANATIONS & WRITTEN INFO. PROVIDED.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. AS DISCUSSED, ROLL OF PAPER TOWELS MUST BE IN A HOLDER, TO NOT BE TOUCHED OR BE LIKELY TO FALL ON FLOOR BETWEEN USES (OR) YOU CAN SIMPLY USE, A STACKABLE PILE OF PAPER NAPKINS (STORED AS FAR AWAY FROM SINK AS PRACTICAL).Hand towel dispenser empty and no other paper towels at hand-sinks.
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07/07/2015 | Risk Factor | |
Fax OR E-mail copies of the required information (PROOF OF CORRECTION) to our office, at phone # 703-653 9448 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR RESTAURANT, INSPECTOR NAME AND YOUR NAME" please.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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 3 compartment sink & wash cloth bucket with a concentration of 0.0 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. NO SANITIZER FOUND. CFM SAID HE WOULD GO BUY SOME IMEDIATELY.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen being used to store items
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Items remeoved.
- Critical: Plumbing / Maintained in Good Repair
Observation: Hand wash sink hot water function does not work.
Correction: A plumbing system shall be maintained in good repair.
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01/21/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Falls Church City Code/CFM Presence Required (corrected on site)
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.---CFM arrived during the inspection.
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12/22/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
dish machine: n/a
EHS provided manager with employee health policy and cooling methods handouts.
Note to manager:
-Train the food employees on cooling methods and employee health policy.
-Send the cut sheets for the mechanical ventilation to the plan review at the Fairfax County Health department for approval before installation.
-Do not use the two mobile propane gas stove.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Designated Storage of Damaged, Spoiled or Recalled Food (corrected on site)
Observation: Breads with mold was observed in different areas of the kitchen and two bags of old bread located on the floor
Correction: which all breads above was to be held for credit from the distributor.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: two container of oatmeal with milk cooling in room temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: fried chicken, tamales
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.
- Plumbing / Maintained in Good Repair
Observation: PVC pipe connected to the sanitizer is detached.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.---Paper towels provided.
- Mechanical Ventilation Required (corrected on site)
Observation: No mechanical ventilation for the mini deep fryer and two mobile propane gas stove.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor junction at the prep table across the 3-vat sink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/09/2014 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* CFM must obtain CFM within the next 10 days and no later than the time of next inspection.
* All non-critical violations must be corrected within 30 days and no later than the time of the next routine inspection.
* Spanish and English versions of EHP given to PIC at time of inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Elote Tamales
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. Discussed with manager..
- Equipment / Cooling, Heating, and Holding Capacities
Observation: No available hot-holding equipment for maintaining received pollo tamales & elote tamales at or above 135 F.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. Discussed with manager.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Discussed with manager.
- 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 chlorine sanitizer test kit. Discussed with manager.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Observed no chlorine sanitizing solution for food contact surfaces.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to 100 ppm total chlorine when tested using the appropriate test kit. Discussed with manager.
- 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. Discussed with manager.
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12/17/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION
*This establishment was previously a butcher shop. Equipment and rooms finishes are existing. No plans were submitted since there was no new construction or renovations. The applicant has applied for a Health Department Permit and hs requested for an evaluation of the establishment to determine code compliance. The applicant plans to open a deli within his current retail store.
INSPECTION
*The existing water heating equipment has a 40 gallons tank capacity and an input of 5.5 k.w. The applicant has ordered an upgrade kit (see copy of order in file) that will be used to upgrade water heating equipment input to 12 k.w. This upgrade shall be done within thirty (30) days.
*Smooth, nonabsorbent and washable ceiling tiles are being installed at the back room.
*Approval for a Health Department Permit is hereby granted, contingent on the above discussed water heater upgrading. 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. | 11/03/2013 | Pre-Opening | |
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