The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed sealing of wood box, discarding broken containers, air drying procedures, pest control and cleaning schedule.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/14/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. There were no critical violations observed during today's visit. During today's visit, observed that manager was maintaining Time as a Public Health Logs for pizza by properly documenting the discard time of up to 4 hours. If you have any questions, please call the health department. Thank you.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: bottles of cooking oil and bottles of water sitting along the cook/prep line.
Correction: Manager labeled bottles with contents during inspection. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
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01/22/2015 | Routine | |
** Please remember to keep beverages out of prep and cooking area. This is a Repeat Violation.
** Discussed TIME recording for pizza with CFM. Please continue to record pizza times with 4 hours maximum before DISCARD time recorded on logs.
** Employee Health Policy in place. PLEASE FAX OR EMAIL COPIES OF SIGNED EMPLOYEE HEALTH POLICY FORMS TO HEALTH DEPARTMENT BY 10/24/14.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED DRINKS AT PREP AREA STATIONS AND WITH DRY STORAGE SHELVING.
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. CFM REMOVED DRINK ITEMS FROM PREP AREA.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED MIXING BOWL USED AS SCOOP FOR FLOUR IN DRY STORAGE CONTAINER.
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. CFM REMOVED BOWL FROM FLOUR AND REPLACED WITH SCOOP WITH HANDLE.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): OBSERVED WRITTEN TIME LOGS FROM PREVIOUS DATES FOR PIZZA, NO DISCARD TIMES AVAILABLE.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. DISCUSSED PROPER TIME RECORDING PROCEUDRES WITH CFM. TIME LOGS WRITTEN FOR PIZZAS.
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10/14/2014 | Routine | |
The purpose of this visit is to conduct a follow up inspection. Per discussion with a partner of the establishment some items will be removed from the menu such as meatballs and pasta. The consumer advisory will no longer be necessary because all hamburgers will be fully cooked. A new menu will be designed within 3 weeks and will no longer have a consumer advisory. Most previous violations have been corrected with the exception of the written procedure available for use of time as a public health control at the pizza station. The manager has placed tabs by the pizza station to indicate when the pizza was cooked and when it will be removed. Provide copies of the form developed to track the time for the pizza station and send via fax or email. Per the decision of management, all products will be date marked and the consumption of beverages will be acceptable outside of the kitchen preparation area. Another inspection will be conducted within the remainder of this year.
No violation noted during this evaluation. | 06/13/2014 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
A follow up inspection will be conducted within 10 days. Any repeat violations during the follow up inspection will be noted.
Provided information on using time as a public health control, reheating procedures, hot holding, and employee health policy.
Changes to the menu to add the disclosure of the consumer advisory must be made within 10 days of this inspection.
A CERTIFIED FOOD MANAGER MUST ALWAYS BE PRESENT DURING OPERATION OF THE FACILITY.
- 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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: USE A LID AND A STRAW FOR BEVERAGEES. 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: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: Chicken breast 84F in steam well.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. CHICKEN WAS DISCARDED.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Marinara sauce 126F, Meat sauce 98F, Pizza at pizza holding station 115F
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. FOOD WAS DISCARDED.
- 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: Meatballs 66F stored above hot holding table.
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. MANAGER DISCARDED FOOD.
- 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: Provolone, Ham, Turkey, spaghetti
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. MANAGER DATE MARKED PRODUCTS.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): PIZZA.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Bronx Bomber Burger, Manhattan Burger
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CERTIFIED FOOD MANAGER ARRIVED DURING INSPECTION.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: LABEL ALL SPRAY BOTTLES WITH NAME OF CHEMICAL. Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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06/03/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Food Protectors/Sneeze Guards have been installed, inspected and approved by the Fairfax County Health Department. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
*Employee Health Policy Red File with the required forms and instructions has been provided to the certified food manager. I also discussed with the manager the contents in the file, and the manager has been informed that the forms be completed, signed by each employee, and returned by the manager to the Health Department within thirty (30) days.
No violation noted during this evaluation. | 02/04/2014 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION
3-306.11: Food protectors/sneeze guards have not been installed at front counter line as was required on approved plans.
*Owner/Contractor shall correct the above listed item and re-schedule for a final follow-up Health Department inspection.
No violation noted during this evaluation. | 01/31/2014 | Pre-Opening | |
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