Today I conducted a routine inspection and if you have any questions or comments please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation. | 10/20/2015 | Routine | |
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of crusted grease and debris: top of convectional ovens.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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. Unmarked spray bottle was not labeled to identify content. One spray bottle had a faded label.
Correction: 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. (unmarked bottles and bottle with faded label were marked properly during the inspection)
|
06/30/2015 | Routine | |
| No violation noted during this evaluation. | 12/05/2014 | Risk Factor | |
(1) Email a copy of the employee health policy signature pages to the health department within 10 days.
(2) Send a service report for the grease trap and the handsink in the storage area to the health department within 30 days.
(3) All Certified Food Managers must possess a photo card.
- 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)
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: RAW PORK THAWING AT ROOM TEMPERATURE
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. PUT UNDER RUNNING WATER
|
06/06/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor evaluation
- 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: Raw monkfish in Six Drawer Protein Cooler in front kitchen, at 43F. Drawer gaskets were damaged and ambient temperature of unit was 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: monkfish was moved to alternate refrigeration. CFM stated gaskets would be replaced and cooler repaired. REPAIR GASKETS AND COOLER AND DO NOT USE FOR POTENTIALLY HAZARDOUS FOODS UNTIL AMBIENT TEMPERATURE IS DEMONSTRATED TO BE MAINTAINED AT 41F OR BELOW. PROVIDE DOCUMENTATION OF SUCH REPAIR TO EHS John Vander Voort BY FAX AT 793-385-9568, ATTN: John Vander Voort, RE: Open Kitchen OR BY EMAIL AT John.Vandervoort@fairfaxcounty.gov.
|
12/03/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection
No violation noted during this evaluation. | 06/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Open Kitchen, 7115 Leesburg Pike Ste #107, Falls Church, VA 22044 »