- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site) (repeated violation)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Beef spaghetti sauce dated 7/11/2015--walk-in refrigerator
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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07/21/2015 | Risk Factor | |
Note: They use pasteurized egg and sometimes may served undercooked eggs (easy over).
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to change gloves and wash his hands before touching clean utensils and after loading the soiled/dirty dishes.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Note: Discussed with the manager about having 2 employees (one to load dirty dishes and one to undload clean dishes) working at the dish machine during busy hours, so they do not have to keep washing hands.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken broth on stove top 116F.
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. Note: Reheated to 169F.
- 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: Sliced American cheese and sliced mozzrella cheese was not date marked. It was opened last week.
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.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Observed opened ricotta cheese with sell by date 12/17/2014.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Physical Facilities Good Repair
Observation: Observed that the cove molding outside the walk-in refrigerator is coming off is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/21/2015 | Routine | |
| No violation noted during this evaluation. | 11/13/2014 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ICE CREAM SCOOPS BEING STORED IN CONTAINER OF WATER.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. SCOOPS WASHED & PUT IN DRY CONTAINER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: WHIPPING CREAM 56F & NOODLES 58F @ #3.
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. DISCARDED CREAM PIE & MOVED JUST MADE SALAD TO UNIT #4.
- Critical: Raw or Partially Cooked Animal Food at Raw Seed Sprouts Not Offered for HSP
Observation: The following raw or partially cooked meat, fish, shell eggs, and/or molluscan shellfish offered for sale or service in a facility that serves a highly susceptible population: EGGS OFFERED EASY OVER (ON MENU) AND HAMBURGERS OFFERED COOKED TO ORDER, ACCORDING TO CHEF.
Correction: In a food service establishment that serves a highly susceptible population, foods may not be served or offered for sale in a ready-to-eat form if the food is a partially cooked animal food such as lightly cooked fish, rare meat, soft cooked eggs, or meringue. DISALLOW EGGS OFFERED EASY OVER, IF THEY ARE NOT PASTEURIZED (NONE AVAILABLE TO CHECK) & DISALLOW HAMBURGERS OFFERED COOKED TO ORDER. WITH-IN 2 DAYS FAX A COPY OF REQUIRED MENU CHANGE (IF NOT PASTEURIZED). INCLUDE YOUR FACILITY NAME, INSPECTOR NAME TO 703-653-9448, PLEASE.
- 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 UNIT #3
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. Fax the required repair documents, with-in 10 days, to our office at phone # 703-653 9448 (PLEASE PUT INSPECTOR NAME, YOUR NAME AND YOUR FOOD ESTABLISHMENT NAME, ON FAX. THANK YOU.
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08/28/2014 | Routine | |
- 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: Cut melons on 2 different plates @ #3 46F each.
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. CFM adjusted unit colder and will check temperatures. (Items were put in unit less than 4 hours ago)
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. QUAT - Ammonium Chloride.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep restrooms free of excessive obnoxious odors.Restroom nears 1st floor and 3rd floor kitchens.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
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02/06/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection. Dishmachines in kitchen and on 3rd floor serving kitchen turned thermolabel black. During the inspection, the maintenance coordinator confirmed that the 3rd floor serving kitchen is scheduled for remodeling in the near future, and that plans may not have been submitted to the Health Department for review and approval. Contact the Fairfax County Health Department Plan Review Section at 703-246-2510 for information on submitting plans and specifications for the remodel as required by Section 43.1-5-1 of the Fairfax County Code.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Gallon milk/milk 8 oz container/yogurt 4 oz in Whirlpool Freezer over Refrigerator in 3rd floor serving kitchen: 60/51/54
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. NOTE: PIC disposed of out of temperature foods.
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11/20/2013 | Routine | |
The purpose of this visit was to inspect the clean up procedures necessitated by the discharge of the fire suppression system over the range/griddle unit. According to the PIC (Andre Hopkins), the discharge of fire suppression chemical was limited to the range/griddle, and a portion of the adjoining prep table. The PIC advised that there had been no fire
No violation noted during this evaluation. | 03/15/2013 | Complaint | |
The purpose of this visit was to conduct a risk factor inspection. The Hobart dishmachine and Whirlpool Refrigerator in serving kitchen #2 will be taken out of service until they can be restored to fully functional condition. Hobart dishmachine and Whirlpool refrigerator in Serving Kitchen #1 (immediatly next to serving kitchen #2) will be used until repairs are completed. PIC will replace bulb in walk-in cooler to improve lighting. PIC was not able to produce signed employee reporting agreements because agreements are located in employee folders which were unavailable today. Provided red EHP folder to PIC who agreed to have all employees sign a copy of the agreement to be kept in a readily accessible location.
- 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: Milk in gallon container Whirlpool cooler serving kitchen #2. (located over main entrance to building) NOTE: PIC located milk (only PHF in cooler) to the Whirlpool cooler in serving kitchen #1.
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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. NOTE: Use of Hobart LXi in serving kitchen # 2 will be discontinued until it can be serviced and returned to fully functional condition.. Hobart LX30 in serving kitchen #1, immediately next to serving kitchen #2,will be used until repair is satisfactorily completed.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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02/11/2013 | Risk Factor | |
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