This was a Risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. One critical violations was noted and this was corrected during the inspection. Food contact surfaces were observed to e visibly cleaned. The concentration of the quaternary ammonium compound sanitizer at the 3-compartment sink was checked and noted to be acceptable at, 200 ppm.
However, the manager was advise to train employees to properly label unmarked spray bottles consisting of toxic chemical to identify contents. He was reminded that this was a repeat violation and it needs to be resolved permanently.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.Unmarked spray bottles containing toxic cleaning chemical solutions were not labeled.
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.(Affected spray bottles were labeled properly to identify contents, during the inspection)
|
08/17/2015 | Risk Factor | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in several refrigerators and freezers.
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 COMPOUND test kit.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: interior base of the upright freezers and chest freezer. chest freezer has excessive ice build up and 2-door upright freezer has accumulated soiled cardboard.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Physical Facilities Good Repair
Observation: Observed that the walls not maintained in good repair in some areas. The wall at the back hand sink is also in disrepair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the wall at the back hand sink and secure the hand sink to prevent wall damage.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall near the slicing machine station , the floor under the fryers and the floor and drain under the 3-compartment sink are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.Maintain the floors and walls in clean condition at all times to prevent unsanitary conditions.
|
04/10/2015 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw meat container store over cheese and other ready-to-eat food and produce inside the walk-in cooler.
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. (raw meat relocated )
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. (food cans covered during the inspection)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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. (Wet towels placed in the sanitizing solution)
- 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: tuna salad, turkey, and ham.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (relocated the three items to a freezer for rapid cooling)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in several refrigerators and freezers.
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 COMPOUND test kit.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: interior base of the upright freezers and chest freezer. chest freezer has excessive ice build up and 2-door upright freezer has accumulated soiled cardboard.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the walls not maintained in good repair in some areas. The wall at the back hand sink is also in disrepair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the wall at the back hand sink and secure the hand sink to prevent wall damage.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the wall near the slicing machine station , the floor under the fryers and the floor and drain under the 3-compartment sink are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.Maintain the floors and walls in clean condition at all times to prevent unsanitary conditions.
|
03/18/2015 | Routine | |
- Separation of Toxics by Spacing or Partitioning (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 mechanical lubricant, cleaners, and spray paint on a counter with single service items, and the slicer and canned food and cooking oils.
Correction: The manager relocated the above items to a shelf below food and single service items. All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
|
08/27/2014 | Risk Factor | |
The purpose of today’s visit was to conduct a risk factor assessment inspection. Chlorine sanitizer tested at 100ppm in wiping cloth bucket. Employee health policy in place. It is unlawful to operate a restaurant in Fairfax County without the presence of a Certified Food Manager. Further enforcement may be deemed necessary and the facility will be referred to the management team to determine if enforcement is warranted since 43.1-3-3A Certified Food Manager Presence is a repeat violation. Continue working to correct any outstanding uncorrected violations. I have provided you with a FOG brochure since this facility does not have a grease trap. I have provide you with an information sheet on how to obtain an additional Certified Food Manager. Thank you.
MAINTENANCE:
*Water Heater: State Sandblaster CSB526SFEX100 which uses 12 KW (new water heater, approved by Health Department on January 13, 2012)
*Dish Machine: N/A
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures.Observed an employee rinse hands in water and not use soap at handsink.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed an employee leave cookline with gloved hands, touch items such as the buckets near the three vat sink and cleaners and then return to the cookline with the same gloved hands to cook foods without first removing dirty gloves, washing hands and then placing on clean gloves.
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. Manager trained employee on proper procedure to remove gloves, properly wash hands and place on clean gloves.
- 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 observed unlabeled along the cookline.
Correction: 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. Manager labeled cooking oil
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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.Manager placed the wiping cloths into a bucket of wiping cloth solution which measured at 100pm chlorine.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Cardboard lining shelves which is observed with grease build up.
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. Remove cardboard and store items directly on shelves and clean frequently to remove grease spills.
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crate(s) found used for the following purpose(s): To elevate large bottles of oil and pots and pans.
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. Within 6 months obtain approved shelving units to store items at least 6 inches off floor.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Interior surfaces of the true freezer observed with crumbs on bottom shelves, Observed sides of equipment along cookline with grease splatter.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean at a frequency to prevent crumbs, food residue and grease build up. Clean the above areas within 6 months.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Certified Food Manager arrived approximately 20 minutes after 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.
- Physical Facilities Good Repair
Observation: Observed that the wall near the back door is observed with a large hole.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.Repair the hole within 6 months.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed an excessive amount of used plastic bags stored near the cookline on a shelf and soda crate in a box.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. Remove the bags within 10 days.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor wall juncture behind cookline equipment has a build up of grease splatter and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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. Observed surface cleaners in spray bottles which were unlabeled as such.
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. Foodworker labeled cleaners.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed a spray bottle of household pesticide on a shelf near the cookline.
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.
|
03/06/2014 | Routine | |
The purpose of this visit is a complaint inspection for a complaint received 10/1//13 for the following alleged observations: "NONE OF THE EMPLOYEES WORE GLOVES WHEN HANDLING FOOD. NO HAND WASHING STATIONS FOR EMPLOYEES TO WASH HANDS BETWEEN ORDERS OR WHEN GOING FROM CASH REGISTER TO FOOD PREP AREAS." During inspection observed a food worker prepping salad dressing by using a spoon to portion dressing into individual serve cups. No bare hand contact with ready to eat foods observed. When observing a foodworker wash hands, the food worker used bare hands to turn off faucet and should use a barrier to the faucet handle such as a papertowel to prevent recontamination of hands. The complaint is partially confirmed. It is also required that a certified food manager be present during all operating hours. The complaint is closed.
In addition to the complaint inspection, a risk factor assessment was also completed. See report dated 10/1/13 for the details of that inspection. Thank you
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee recontaminated hands when turning off the faucet with bare hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. The cfm arrived approximately 15 minutes after 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.
|
10/01/2013 | Complaint | |
The purpose of this visit is a risk factor assessment. A complaint inspection was conducted in conjunction and the details of that inspection are noted in a separate complaint inspection report dated 10/1/13. 4-501.11A Equipment good repair. The walk in refrigerator was holding between 43f-46f at time of inspection. The manager adjusted the thermostat during inspection and the temperature dropped to 41f by the end of the inspection. Any foods moved to the freezer can now be returned to the walk in refrigerator as the walk in refrigerator has been adjusted to hold foods at 41f or below. Thank you.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties such as proper set up of the three vat sink and sanitizing utensils and proper handwashing and datemarking.
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. Training provided on datemarking, handwashing and proper set up of the three vat sink and sanitizing utensils during inspection.
- 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: American cheese (not date marked), cooked ground beef 44f (date marked10/1), cut tomatoes 72f (marked 9/27), sliced tomatoes 70f (marked 9/28) white american cheese 43f (not date marked).
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. Discard any foods stored above 41f or above for 4 or more hours. Some foods discarded after discussion with the manager.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: salad dressings, american cheeses, tzaki sauce in the walk in refrigerator
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. Training for datemarking conducted during today's visit.
- 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: plastic containers, bowls, spatulas being washed in the three vat sink as the sanitize step was not being utilized.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for utensils such as plastic containers, spatulas and bowls as the sanitize step was skipped.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. Training provided and utensils sanitized during today's visit
|
10/01/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a risk factor assessment inspection. Chlorine sanitizer tested at 100ppm.
MAINTENANCE:
*Water Heater: State Sandblaster CSB526SFEX100 which uses 12 KW (new water heater, approved by Health Department on January 13, 2012)
*Dish Machine: N/A
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken over lettuce in the 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: Bowl being used as scoops for the parmesean cheese. Use something with a handle.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: tziki sauce in the walk in ref
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked noodles in walk in ref
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door handle of the two door upright refrigerator is taped with duct tape and is damaged.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:Sides of equipment, prep tops, sides of eqipment, non food contact surfaces of slicer, prep shelces and interior of refrigeration units have crumbs, and grease accumulation.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the areas under refrigeration units and cove/wall base are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
03/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Steak-N-Things, 8908 Village Shops Dr, Fairfax Station, VA 22039 »