The purpose of today's visit is to conduct a routine inspection. EHS provide CFM photo ID information handout.
Note to manager:
-Obtain a CFM photo ID card
-Repair the cooling unit door that does not close properly
- 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: Hobart 1dr cooler due to the door not closing properly.
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.----pre-cooked chicken was moved to the walk-in cooler.
- Warewash Equipment / Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with grim that may decrease the effectiveness of the unit.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Certified Food Manager/Certificate Process (repeated violation)
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 faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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05/22/2015 | Routine | |
- 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) 653-9448 ((Attention: John Vander Voort, RE: Pizza Hut Lee Highway) or EMAIL TO: john.vandervoort@fairfaxcounty.gov. Failure to provide a copy of the photo identification card will result in further enforcement action.
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05/08/2014 | Routine | |
The purpose of this visit was to perform a routine inspection
- 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.
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)
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: DO NOT PLACE LARGE QUANTITIES OF FOODS PREPARED AT OR ABOVE ROOM TEMPERATURE IN THE PREP COOLER CABINET OR TOP WITHOUT FIRST PRE-COOLING BELOW MAXIMUM REFRIGERATION TEMPERATURE OF 41F. USE WALK-IN OR UPRIGHT COOLERS OR FREEZERS FOR THIS PRE-COOLING. THE PREP COOLER WILL HOLD TEMPERATURES BUT CANNOT BE RELIED UPON TO SUBSTANTIALLY COOL LARGE QUANTITIES OF FOOD AT ROOM TEMPERATURE OR HIGHER, ESPECIALLY DURING PEAK PERIODS WHEN DOORS ARE FREQUENTLY OPEN. ROTATE STOCK IN PREP COOLER TO WALK-IN OR UPRIGHT UNITS AS NEEDED TO MAINTAIN 41F OR LOWER FOOD TEMPERATURES.
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: Diced tomatoes in prep cooler top, 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: TOMATOES WERE MOVED TO WALK-IN COOLER FOR PRE-COOLING.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2 McCall Upright Coolers, 4 Door prep 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: KEEP THERMOMETERS IN ALL COOLING UNITS TO MONITOR INTERNAL AMBIENT AIR TEMPERATURES.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the WALL ABOVE ELECTRICAL BOX NEAR MOP SINK is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. CORECTIVE ACTION: REPAIR HOLE IN WALL.
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07/30/2013 | Routine | |
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