- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef above yuca container 3DR prep refg and raw fish on ice stored above produce in display refrigerator in storage area.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: sliced American cheese, deli meat opened Friday
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
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03/08/2016 | Routine | |
| No violation noted during this evaluation. | 10/07/2015 | Risk Factor | |
RECOMMENDATIONS and REMINDERS:
1) Write dates on packages of all potentially hazardous foods if you do not finish it in 24 hours. For example, if you open mozzarella cheese or grilled chicken at 9 am on 4/13, you need to mark the date if you do not finish it till 9 am on 4/14. The day you open will be day one so expiration for that item will be 4/19.
2) Monitor and log receiving, holding and reheating temperatures.
Provided handouts for EH policy for future employees.
Note: Per manager they cook only eggs for breakfast. (fully cook)
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." New employee not trained.
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 Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food items is observed to be unsound or adulterated: Observed package of mozzarella cheese (3DR prep refg) and swiss cheese (1DR display storage room) with mold on it. Hot dog --pinkish mold on it.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Note: Discarded.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: mozzarella cheese, swiss cheese, american cheese, cream cheese, hot dogs.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Note: discarded cream cheese, it was opened last tuesday. Put dates on American cheese.
- 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 QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: 1DR display refrigerator in storage room
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.
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04/14/2015 | Routine | |
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. MOP SINK NEEDS A BACK FLOW PREVENTER ON HOSE.
Correction: A plumbing system shall be designed, constructed, and installed according to Law. WITH-IN 2 DAYS FAX A COPY OF BACK FLOW PREVENTER PROJECT COMPLETION TO OUR OFFICE. phone # 703-653-9448 INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE.
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09/03/2014 | Routine | |
| No violation noted during this evaluation. | 09/03/2014 | Complaint | |
**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.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- 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: ARCTIC AIR REFRIGERATOR
Correction: Repair/adjust the unit WITHIN TEN DAYS 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 Beverage Air refrigerator in the storage room are damaged
Correction: Repair gaskets with TEN DAYS. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean
Observation: The Beverage air refrigerator and the Arctic Air freezers in the storage room were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:
Correction: Clean all your refrigeration units before the next scheduled inspection. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Fairfax County improperly designed water heater
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: 1 DR IGLOO FREEZER
Correction: REMOVE FREEZER FROM FACILITY WITHIN TEN DAYS. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage area.
Correction: Repair light fixtures in the storage room with TEN DAYS to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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07/09/2014 | Pre-Opening | |
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