The purpose of this visit was to perform a risk factor assessment.
Active managerial control handout was discussed and given to CFM.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:sliced cheese
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. DISCARDED
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed blood from the raw steak on cheese in an adjacent prep container in the Beverage Air prep top.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. CHEESE DISCARDED
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11/25/2015 | Routine | |
- 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 - acceptable strength of sanitizer, proper cold holding temperatures
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. GAVE WRITTEN COLD HOLDING AND HOT HOLDING INFORMATION, WENT OVER ACCEPTABLE SANITIZER STRENTH WITH EMPLOYEES
- 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.
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)
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:Observed cardboard under the dough press that is saturated with grease
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.DISCARDED
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board along the Continental prep refrigerator is 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.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed the facilities thermometer was 8 degrees below 32F in ice and water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. CFM OPENED A NEW THERMOMETER WHICH WAS CALIBRATED
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2015. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain a current Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain a current Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Critical: Certified Food Manager/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.
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02/20/2015 | Routine | |
| No violation noted during this evaluation. | 09/16/2014 | Risk Factor | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Observed cartons of Food stored on the floor less less than 6 inches off the floor on milk crates.
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.ASKED CFM TO MOVE BOXES TO SHELVES AND REMOVE MILK CRATES FROM THE AREA. Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks
- 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) 643-9448 ATTN A1 Inspector. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor tiles near the walk in refrigerator and the table under the grill are dirty with visible dirt, debris and food sediments and are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. ASKED CFM TO CLEAN THE FLOORS AND THE WHITE TABLE UNDER THE GRILL.
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04/14/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.OBSERVED RAW BEEF AND RAW CHICKEN STORED OVER COMMERCIALLY PROCESSED PRECOOKED AND FROZEN FOODS IN THE WALK IN FREEZER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CORRECTED: DISCUSSED WITH MANAGER WHO ARRANGED AND STORED THE ITEMS CORRECTLY.
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12/13/2013 | Risk Factor | |
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED FOOD ITEMS STORED ON MILK CRATES IN THE PENN WALK IN REFRIGERATOR.
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.CORRECTED: DISCUSSED WITH CFM.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED THAT THE MEAT BALL IN MARINARA SAUCE IN THE HOT HOLDING WAS AT 120 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. CORRECTED: CFM WILL USE STOVE TOP TO HOT HOLD ITEMS TILL THE UNIT IS REPAIRED.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the front prep refrgerator 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the mop sink are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that a ceiling tile outside the Penn walk in refrigerator is missing and thus not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.OBSERVED DUST AND DIRT ON THE VENT SYSTEM ABOVE THE PENN WALK IN REFRIGERATOR.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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06/20/2013 | Routine | |
The Health Department has been notified that settlement on a change of ownership will occur on May 3, 2013. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: A.O. Smith DRE 52 916
- Cutting Boards / Resurface / Discard
Observation: The cutting board at the front prep refrigerator is cut and scored to deeply to be easily cleanable.
Correction: Replace the cutting board within 30 days.
- Ventilation Systems, Shall Be Clean
Observation: The hood exhaust system has not been cleaned professionally within the last six months.
Correction: The hood system must be professionally cleaned within 7 days. Fax or email a copy of the invoice for the cleaning to the Health Department within 10 days.
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05/02/2013 | Pre-Opening | |
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