|Facility Type:||Carry Out Food Service Only|
|Inspection date:||February 19, 2013|
|Number of critical violations:||4|
|Number of non-critical violations:||4|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|43.1-3-3(a)||Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.|
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.
|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 in a red folder labeled "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 "What is Foodborne Illness" 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 Illness Reporting 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, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu 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.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. chicken salad 47F, artichoke salad 48F, tuna salad 49F, pasta salad 46F, hummus 48F, potato salad 49F in coldin 2dr glass. food employee discarded items due to items being kept overnight. 2. pasta salad 47f, tomato and cucumber salad 46f, artichoke salad 48f in true 2dr glass display. CFM removed and discarded items. CFM also turned down to bring the ambient air temperature to 40F. 3. alfafa sprouts 52F, sliced tomatoes 48F, cheddar cheese slices 49F, cooked chicken 50F, smoked salmon 48F in delfield 2dr cooler. CFM took items out and put into coldin cooler and true 2dr cooler.|
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.
|7-201.11(B)||Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. window cleaner above bread. CFM removed toxic cleaner and stored it away properly.|
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
|3-304.14(E)|| Wet wiping cloth buckets improperly stored.|
Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
|4-502.13(A)|| Manufacturer containers were observed reused for food.|
Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
|43.1-1-5(f)|| On November 29, 2005 the Fairfax County Health Department adopted specific design requirements for water heaters as follows: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Recovery rate meets or exceeds the minimum hourly hot water demands of the food establishment as calculated by the Health Department, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. Our records indicate that your current hot water heater (@Make, Model, kW or BTU input@) does not meet these design requirements.|
This policy does not apply to an existing food establishments with a previously approved water heater that does not comply with the design requirements. Your facility falls into this category. However, the design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file.
|4-401.11(A)|| The following equipment, utensils, linens, single-service and/or single-use articles observed stored in the (locker/toilet/garbage/mechanical) room: outdoor storage shed|
Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be located in locker rooms, toilet rooms, garbage rooms, or mechanical rooms.