Fatouche, 1109 W. Broad Street, Falls Church, VA 22046 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Fatouche
Address: 1109 W. Broad Street, Falls Church, VA 22046
Type: Fast Food Restaurant
Total inspections: 5
Last inspection: 11/30/2015

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Inspection findings	Inspection date	Type
Today I conducted a routine inspection and discussed with the certified food manager the following: 1. Management should reiterate the 5 major risk factors contributing to foodborne illness with all staff members frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources. 2. Management should calibrate all food thermometers at least once a week in either ice water to 32f or boiling water to 212f to ensure accuracy. 3. Management should remind staff to properly store any raw foods (refrigerated or frozen) on shelves below cooked foods, vegetables, sauces, etc. to prevent cross contamination. 4. Management will email me both the photo identification card and copies of the Employee Agreement within 10 business days. At this time facility does ROP Processes like vacuum packaging of prepared foods for retail sale only. It is currently being monitored by Department of Agriculture. If you have any questions please feel free to contact me at 703-246-2444. Thank you. Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) Observation: The following 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: 1. Containers of hummus and other prepared salads. 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. DISCUSSED WITH MANAGER. MANAGER SHALL LABEL ALL PREPARED SALADS WITH A "USE BY" DATE IF NOT SOLD WITHIN 24 HOURS. 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). A copy of the photo identification card can be emailed to my attention. Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER AND PROVIDED THE HAND OUT. EMAIL ME A COPY OF THE PHOTO ID WITHIN 10 BUSINESS DAYS.	11/30/2015	Routine
Food Storage / Preventing Contamination (corrected on site) Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. 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. Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: 1) Beans cooling overnight in the walkin cooler observed at 51°F, 2) Rice cooling overnight in the walkin cooler observed at 46°F. Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. PRODUCTS WERE DISCARDED. Cooling Methods (corrected on site) Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Beans and rice cooling in 4-6 inch deep plastic pans overnight in the walkin cooler. Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans 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: 1) Hummus (44-47F), Babaganush (43-44F)--BADC#1, 2) Cooked Lamb (42-43F)--WC 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. PRODUCTS WERE DISCARDED. Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) Observation: Observed prepared ready-to-eat foods held for longer than 24 hours not properly labeled. 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. Equipment / Good Repair / Components / Gaskets Observation: The door gaskets of the following unit(s) are (missing, damaged): 1) Walkin 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. Insect Control Devices, Installation Observation: Observed insect control device is located over three compartment sink where dead insects may be impelled or fall. Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.	06/30/2015	Routine
This is a risk factor assessment. EHS provided additional training on: -how to make chlorine sanitizer -Employee Health Policy Critical: Responsibility of Employee to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) Observation: Employee Health Policy was not in place. Correction: EHS provided training. Manager started implementing the policy.	12/19/2014	Risk Factor
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP Items listed on inspection report dated 05-23-14 have been corrected. We thank you. 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.	06/05/2014	Pre-Opening
PREOPERATIONAL FINAL INSPECTION 1. Self-close device has not been installed on the two rest room doors. 2. Self-close device has not been installed on the back exit door. 3. Smooth and washable ceiling tiles have not been installed in public rest room. 4. There is an existing wasste water drain line from the food preparation sink and directly connected to the main sewer line. Indirect connection is required. 5. Shelves have not been installed at walk-in refrigerator and walk-in freezer. 6. Light bulbs over the kitchen light fixtures have not been shielded. 7. The back room hood has not been fully caullked to wall. 8. Paper towel dispensers have not been installed at the kitchen hand washing sinks. 9. Covered trash receptacles have not been provided at rest rooms. 10. Shelves for dry goods storage room have not been installed. 11. The unused walk-in freezer has not been cleaned. 12. Certified food manager has been provided. *Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection. No violation noted during this evaluation.	05/23/2014	Pre-Opening

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