- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Corrected.
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01/29/2016 | Routine | |
| No violation noted during this evaluation. | 07/22/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. FOOD SERVICE WASHED HANDS FOR ABOUT 10 SECONDS AND SAME WORKER DID NOT USE THE RECOMMENDED BEST PRACTICE OF NOT TOUCHING FAUCET HANDLES AFTER WASHING HANDS, THEN DRYING HANDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: CHICKEN TEMP. MEASURED AT 155, 160, & 170F.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. CORRECTED.
ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING RECOMMENDED.
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02/06/2015 | 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.
Note to Manager:
-Do not sell foods that is prepared from a unlicensed kitchen.
-Fax or send a service report that the slow drains have been repaired to the Fairfax County Health Department with in 10 days.
- Critical: Approved Food Source / No Home Prepared Food (corrected on site)
Observation: The following food items is prepared in a private home, an unapproved food source, is distributed or offered for sale to the public: peanut butter filled cookies
Correction: Food prepared in a private home may NOT be used or offered for human consumption in a food establishment.---Removed from the facility and the owner agreed not sell food prepared from unlicensed facility.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: yuka cooling in large plastic container
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the serving area 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: soiled container used to prep raw chicken stored on the clean pans shelf.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---The soiled container and the pan in contact was removed to be cleaned.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed to-go items were stored in an manner that exposed to splash.
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.
- Plumbing / Maintained in Good Repair
Observation: Slow drain at the mop sink and floor drain located next to the walk-in cooler.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.---Degreaser, soap spray bottles
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.---Labeled
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05/14/2014 | Routine | |
THE PURPOSE OF THIS VISIT WAS TO CONDUCT A ROUTINE INSPECTION. THANK YOU FOR YOUR ASSISTANCE IN THIS PROCESS.
All refrigeration units including refrigerators and freezers, should have internal thermometers measuring ambient air temperatures. This is in addition to built-in sensors. In the current situation with the Harford walk-in cooler, the external read-out for the built-in sensor indicated 38F, while two digital thermometers provided by EHS and one meat thermometer provided by owner indicated temperatures in the 42-44F range. The manager of this establishment should also have a temperature measuring instrument which will allow multiple rapid measurements for receiving deliveries and for the prep cooler when it is set up for sandwich preparation using the prep top. A household grade meat thermometer is a poor choice for this duty
- 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: Whole chickens in Harford Walk-In Cooler at 43F.
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. CORRECTIVE ACTION: CHICKEN WAS MOVED TO BEVERAGE AIR 2 DOOR UPRIGHT FREEZER FOR TEMPORARY COLD HOLDING DURING WALK-IN ADJUSTMENT/REPAIR.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Harford Walk-In Cooler, Everest 2DR Prep Cooler, Polar 2DR Display Cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. CORRECTIVE ACTION: PROVIDE THERMOMETERS TO MEASURE AMBIENT INTERNAL AIR TEMPERATURE IN ALL REFRIGERATION UNITS, COOLERS AND FREEZERS.
- 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: Harford Walk-In Cooler - internal ambient 43F.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: Harford Walk-In 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. CORRECTIVE ACTION: REPLACE GASKETS.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED ADDITIONAL SIGNS AND OWNER POSTED.
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09/17/2013 | Routine | |
The new owner stated that the existing dishwasher is to be removed before the establishment opens for business. The dishwasher was not assessed at the time of this inspection.
Please notify the Health Department a new phone number for the facility has been established. Also notify the Health Department when the dishwasher has been removed.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
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. Hood was cleaned in August 2013.
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: Vanguard 6E743
- Sanitizer Test Kit Required (corrected on site)
Observation: The operator stated that a new chemical sanitizer would be used. There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Provide a chlorine test kit to be used with the chlorine sanitizer (bleach).
- Equipment / Good Repair / Components / Gaskets
Observation: There is not a stopper for each sink of the 3 vat sink.
Correction: Provide a stopper for each sink at the 3 vat sink. Each sink must be able to hold water. Fax or email a copy of the receipt for the purchase of the stoppers to the Health Department within 48 hours.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There were not paper towels in the employee restroom.
Correction: Provide paper towels, in dispensers, at all handsinks.
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08/21/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Latino Chicken Place, 7263-G Arlington Boulevard, Falls Church, VA 22042 »