This was a routine inspection. Correct all violations as soon as possible. After repairs have been completed at the bar hand washing sink, fax the service report to our office to verify compliance. A follow-up inspection will be conducted if the repairs or service invoice/reports/receipts are not competed within 10 days.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands and replace her gloves before engaging in food preparation, after changing tasks.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution at the 3-compartment sink. The chlorine level at the 3-compartment sink was observed to be was over 200 ppm, above the maximum concentration allowed.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Test the sanitizing solution each time one is made to ensure that the concentration is not above or below the level allowed.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization:Rubber tubs and other food containers.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of the interior of the ice machine are not being cleaned as required.The ceiling of the interior of the ice machine is crusted with debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Disconnect the ice machine from the electrical power, remove all of the ice from the machine, clean and sanitize properly. The interior of the machine must be maintained in clean condition at all times to prevent contaminating the ice.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Deep fryer. The motor compartment of the deep fryer has debris and grease build-up. The walls between the deep fryer and the grill also have debris and grease build-up.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean equipment surfaces often and maintain them free of debris and grease.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the bar is broken and not available for use for employees to properly wash their hands. A large trash container is also blocking this sink causing an uneasy access to the sink for hand washing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Replaced the large trash container with a small one and repair the sink so that it is available for use by employees.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand washing sink at the bar are broken causaing the piping to leak. The sink has been turned off and placed out of service.
Correction: A plumbing system shall be maintained in good repair. Repair this sink and make it available for hand washing.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall near the hot water heater is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair all broken walls , floors or ceiling.
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12/09/2015 | Routine | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Uncovered food containers were founds inside the walk-in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container properly during storage top protect the food from contamination.(food containers covered during the inspection).
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean small bowls with no handles are being used to scoop bulk food items such as sugar, salt, rice, flour, which may exposed the items to contamination.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Use scoop that have hands to measure or dispense bulk food items.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall base and floors in the kitchen are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair damaged floor and walls accordingly.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cooking equipment and under shelving inside the walking cooler s in need of cleaning. debris noted along the base of the walls under the cooking equipment and under the shelving inn the walk-in cooler.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors in these areas properly to prevent debris build-up.
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06/22/2015 | 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: COND. MILK 54F & YOGURT 48F @ #1
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. DISCARDED POTENTIALLY HAZARDOUS FOODS.MANAGER CALLED FOR GENERAL MANGER FOR REPAIR.
- 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. Mgr. put Clorox Bleach in buckets.
- 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 NAPKINS NOW BEING USED.
- Falls Church City Code/CFM Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 653-9448 OR scan it and e-mail it.
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10/15/2014 | Risk Factor | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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 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 & WRITTEN INFO. PROVIDED.
- Physical Facilities Good Repair
Observation: Observed that the physical structure is not maintained in good repair. MANY OF THE KITCHEN LIGHTS ARE NOT WORKING.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/29/2014 | Routine | |
| No violation noted during this evaluation. | 10/25/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. AS DISCUSSED
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. BOTH OF 3 COMPARTMENT SINKS WERE NOT SET UP, THE FOOD PREP SINK WAS USED FOR WASHING UTENSILS AND GLOVES WERE WORN FOR DIFFERENT TASKS THAT REQUIRED NEW GLOVES BE PUT ON.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. AS DISCUSSED AND SHOWN, TRAIN ALL EMPLOYEES IN THEIR DUTIES.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.IN WALK-IN FREEZER
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. CONSIDER PURCHASING LESS FROZEN FOOD, ULESS THERE IS ADEQUET ROOM IN FREEZER.
- 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. A ROLL OF PAPER TOWELS WAS HIGH UP ON UNUSED PAPER TOWEL DISPENSER, ABOVE SINK.
Correction: Repair the continuous towel system OR REPLACE IT. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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05/15/2013 | Routine | |
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