A & J Restaurant Annandale - Inspection Report

Inspection Information:

Definition of critical and non critical violations

Violations:

Code	Observation / Corrective Action
2-201.11(A)(1)-(5)	Critical Repeat 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 to be used by the person-in-charge to develop a complete employee health policy. 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 "The Big Five Foodborne Illnesses Information Sheet" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Health Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Chinese (traditional), Korean, Spanish, Thai, and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
2-401.11(A)	Corrected During Inspection Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen. Food employees may drink only from a covered container using a straw.
2-301.14(A)-(I)	Corrected During Inspection Critical Repeat Observed no handwashing by foodservice employees engaged in multiple foodhandling tasks. 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. DISCUSSED WITH MANAGER.
3-302.11(A)(1)	Critical (CORRECECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the refrigeration unit. 1) Observed raw beef being stored above RTE vegetables in the reachin cooler, 2) Observed raw beef/pork being stored above RTE vegetables in the walkin cooler. Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.

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