The purpose of this visit was to conduct a routine inspection. Ensure the interior of the ice machine is cleaned at a necessary frequency to be maintained clean. Train employees in foodborne illness reporting as discussed during today's visit. (See handouts provided). Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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.
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)
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Observed that the interior of the ice machine was in need of cleaning.
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.
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09/08/2015 | Routine | |
The purpose of this visit was to respond to a complaint received on September 21, 2014. The complainant alleged seeing a rodent in a theater. Upon investigation walked through out the kitchen areas, into theaters, along the back hallway of theaters, no rodents were noted.
The complaint is not confirmed.
- Outer Openings, Protected / Screen Requirements
Observation: Openings at the door bottoms and between the doors to the hallway where the garbage in stored before it is taken to the dumpster, exits of the theaters to the hallway leading to the exterior of the mall exhibit gaps.
Correction: Install door sweeps, fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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09/23/2014 | Complaint | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed hot dogs at 128F, 130F in the Hatco open air display warmer
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. DISCARDED
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following hot holding equipment:Hatco hot holding open display case
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.
- 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 / Operation
Observation: The sanitize sink built in stopping mechanism is not properly operating allowing the sanitize water to drain out of the sink.
Correction: Repair/adjust the stopping mechamism so the sanitize water is maintained in the sink.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed the facilities thermometer read 22F when placed in ice and water and against a calibrated thermometer at 32F
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: The interior surface of the ice machine, which was in contact with ice, is 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.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the water supply inlet and the drain is less than 1 inch.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located adjacent to the dish machine is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair
Observation: Observed that approximately 20 tile on the wall behind the 3-vat sink are missing and a small hole is present in the exposed dry wall.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/23/2014 | Routine | |
FINAL INSPECTION AFTER RENOVATIONS - PHASE 11
SCOPE OF WORK:
Installation of a new bar and bar equipment.
INSPECTION:
*Approval of the above noted renovations involving installation of a new bar is hereby granted. The new bar is approved for operations.
No violation noted during this evaluation. | 10/17/2013 | Other | |
FINAL INSPECTION AFTER RENOVATIONS AND EQUIPMENT CHANGES
PHASE 1
*Approval on Phase 1 renovations at the concession station is hereby granted by the Fairfax County Health Department.
No violation noted during this evaluation. | 09/26/2013 | Other | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed toxic pest control device was stored adjacent to food thermometer. Note: Toxic device discarded. Wash thermometer.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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06/20/2013 | Routine | |
**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.
There is no hood exhaust system. All foods are pre-cooked and frozen. Heating is don in convection ovens.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Provide food thermometers to check the temperatures of hot and cold foods.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The inside of the Delfield 1DR freezer is in need of cleaning.
Correction: Clean the inside of the freezer before stocking food in the unit.
- 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: Fax or email a copy of the CFM card to the Health Department within 10 business days. Information was given to the operator regarding the CFM card.
- Plumbing / Maintained in Good Repair
Observation: A leak was observed from under the sanitize sink at the 3 vat sink.
Correction: Repair the leak at the sanitize sink.
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05/20/2013 | Pre-Opening | |
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