- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice 121F, green beans 120F, Tofu w/beans 116F, mushroom with beans 119F--steam table. Cooked potatoes on grill 88F.
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: Reheat all.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut melons 50F, bean sprout salad 50F, bean salad 49F--cold bar.
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: Put all items inside the walk-in refg till it is at 41F.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit is damaged: 2DR prep refg
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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
|
03/11/2016 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to assess cold holding capability of walk-in refrigerator. The walk-in refg is capable of holding foods at 41F or below. See temperatures noted above. Thank you for your co-operation.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
1) Employees are not monitoring cold holding or hot holding temperatures inside the refrigerators or on buffet.
2) Not monitoring reheating/cooking temperatures.
3) Not trained to stock the refrigerator for preventing cross contamination.
4) The wash sink was used for sanitizer solution. (wash sink is connected to grease trap)
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. Note: The EHS trained employees during inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: 2DR prep refg.
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. Note: The woern mentioned he placed an order for new gaskets.
|
09/03/2015 | Follow-up | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
1) Employees are not monitoring cold holding or hot holding temperatures inside the refrigerators or on buffet.
2) Not monitoring reheating/cooking temperatures.
3) Not trained to stock the refrigerator for preventing cross contamination.
4) The wash sink was used for sanitizer solution. (wash sink is connected to grease trap)
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. Note: The EHS trained employees during inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking container of coffee stored in a manner that may contaminate food, food contact surfaces or utensils. Observed coffee mug without lid on the preparation table.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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 shell eggs stored above salsa and cheese in prep refrigerator. Raw eggs above onion and raw beef above lettuce in walk-in refrigerator.
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. Note: Re-organized the foods in the walking. Handout to prevent cross contamination provided.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed all food cooling completely covered in the walk-in refrigerator. boiled potatoes cooling in deep plastic container with lid on.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 103F, green beans 108F, rice 104F--HH cabinet. Cooked potatoes on grill 120F, 106F.
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 all items in hot holding cabinets. Discard potatoes. Discussed about Time as a public health control 4 hours for potatoes.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: yogurt 50F & 45F, string cheese 57F--open display refrigerator. Skim milk 45F--customer self service area. Cream cheese 46F, salsa 63F, shredded cheese 57--2DR prep top. Sliced american cheese 62F--2DR prep refg. Watermelon 60F, honeydew 64F--cold bar.
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: Discarded all the items at open display refrigerator. Added new milk at customer self serve (they keep adding milk every hour per the manager). All other items inside the refrigerator.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: Milk crates found used for the following purpose: storing onions
Correction: 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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: open display refrigerator 49F. Walk-in refrigerator 44F (waited for 20 minutes)
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. Note: The owner decided not to use the open display refrigerator. He will use one of the 1DR upright display refrigerator to hold yogurt and cheese. Note: The owner called technician to come first thing tomorrow morning.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: 2DR prep refg.
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. Note: The woern mentioned he placed an order for new gaskets.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: spatula washed at the prep sink by the employee.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Clean big pots were found stored under hand washing sink on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. Note: Washed the utensils and stored on rack.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed spray can for insects.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Note: Discarded.
|
09/01/2015 | Routine | |
The Health Department has been notified that settlement on a change of ownership will occur on July 31, 2015. 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 Rob Erwin, Environmental Health Specialist III, at 703-246-8430. 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.
FACILITY PERMIT CAN NOT BE ISSUED UNTIL THE SOUTHERN STAINLESS WALKIN COOLER HAS BEEN ADJUSTED TO MAINTAIN 41F OR BELOW. PLEASE EMAIL A COPY OF THE REPAIR INVOICE UPON RECEIPT.
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.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Peeling plastic on the exterior of the ice machine.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- 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: 1) Southern Stainless walkin cooler (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. FACILITY NEEDS TO SEND THE REPAIR INVOICE TO THE HEALTH DEPARTMENT UPON RECIEPT.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Turboair prep 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.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Walls in the soda storage area
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/29/2015 | Pre-Opening | |
Approval for a Health Department Permit Operate is denied at this time. Review the cited items above. All items must be corrected as recommended at the time of the next pre-opening inspection.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1) Remove cardboard lining shelving
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.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Remove peeling plastic on the exterior of the ice machine,
2) Remove aluminum foil lining shelving
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- 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:
1) Southern Stainless walkin cooler (44F)
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 / Operation
Observation: Observed the following to be in disrepair:
1) Exterior of the grease traps (rusted),
2) Interior shelving of the walkin cooler (rusted)
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 1) Turboair prep 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Mop sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Mildew overgrown caulking along the three compartment sink,
2) Ceiling tiles,
3) Walls in the soda storage area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Ceiling tiles,
2) Floor/wall junctures underneath and behind equipment and shelving,
3) Walls,
4) Interior of the walkin cooler,
5) Shelving throughout facility
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
07/28/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Uptown Cafe, 10805 Parkridge Bvd, Reston, VA 20191 »