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Falls Church Restaurant Inspections: August

Patch will periodically publish the latest round of Falls Church restaurant reports in this column.

In Virginia, restaurant inspection reports are not quite as simple as getting a letter grade or an easy to see number rating to post in the front window.

With that said, we all want to know how our favorite restaurants stack up on cleanliness and sanitation.

A "critical violation" is one that "poses a direct or immediate threat to the safety of the food being served." Non-critical violations are generally related to cleaning or maintenance.

"Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations," according to the Virginia Department of Health's website.

The site continues: "Keep in mind that any inspection report is a 'snapshot' of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long-term cleanliness of an establishment."

In the past month, the following Falls Church restaurants have been inspected by the VDH. The full reports can be accessed on the health department's website.

Chevy’s Fresh Mex, 3052 Gate House Plz., Falls Church

Inspected Aug. 17: two critical violations, six non-critical violations

Observation / Corrective Action

  • Corrected During Inspection Observed that paper towels were not provided at hand washing sink next to the dish machine.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after hand washing.---DISCUSSED WITH MANAGER
  • Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 4DR Prep-line cooler: shredded jack 44F,sour cream 45F
    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 MOVE THE ITEMS TO THE WALKIN COOLER TO CHILL.
  • Corrected During Inspection Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.----Observed a burn relief spray above a prep table.
    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.----MANAGER DISCARDED
  • Critical Methods are not being used to control pests.--Observed two roaches above the dish machine.
    Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.----CONTACT PEST CONTROL TO DO A SERVICES IN THE NEXT 48 HOURS AND FAX COPY TO HEALTH DEPARTMENT UPON RECEIPT.
  • Corrected During Inspection Unwrapped straws stored above the fountain machine are being used by the servers for customers use.
    Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.--- MANAGER GOING TO REPLACE WITH WRAP STRAWS.
  • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions and veggie wash solution.
    Obtain a BLEACH, QUATERNARY AMMONIA, test kit.
  • Corrected During Inspection There is no cover to the feminine napkin refuse container in the employee unisex room stall.
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • Outside refuse container was uncovered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.

Vinh Kee, 3103-D Graham Rd., Falls Church

Inspected Aug. 13/ ten critical violations, 11 non-critical violations

Observation / Corrective Action

  • Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s)- 1. chicken, duck 2. beef
    The person in charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165°F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155°F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145°F for at least 15 seconds.
  • Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items for hot holding, cold holding and cooling methods.
    The person in charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41°F or below, 2) Hot foods shall be held at 135°F or above, 3) Foods for cooling shall be rapidly cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165°F if prepared on site or above 135°F if commercially processed.
  • Critical 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 food borne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Food borne Illness" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to food borne 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 food borne 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.
  • Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all hand washing sinks used by food employees for all 3 bathrooms
    Provide a sign or poster at all hand washing sinks used by food employees that reminds food employees to wash their hands.
  • Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1. raw duck over sauce, 2. raw shrimp over sauce (walk in coolers)
    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.
  • Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: raw pig, raw duck, cooked duck- walk in cooler end of the room
    Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
  • Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1. raw beef over raw fish, 2. raw beef over raw shrimp in walk-in cooler
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
  • Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: knives, peelers, slicer, meat hooks
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • Corrected During Inspection Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
    Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • Corrected During Inspection Critical Chlorine sanitizing solution was not observed with an acceptable concentration. Observed the sanitizing solution in the 3vat sink was less than 50ppm.
    A chlorine (bleach) sanitizing solution shall have a concentration between 50-100ppm.
  • Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw shrimp 52F, raw squid 57F- 2dr true prep top cooler, swapped out
    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.
  • Corrected During Inspection Critical First Aid Supplies observed on top of prep table, not being stored in a kit or container.
    Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
  • Corrected During Inspection The following methods used for cooling were not adequate to facilitate proper cooling: lid cover was not loosely covered for soup and not monitoring time and temperature
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
  • Critical Methods are not being used to control pests. EHS observed live roach, flies, and dead flies in the facility
    Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
  • Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: knives are stuck between equipment.
    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.
  • Corrected During Inspection stainless steel containers were found stacked while wet after cleaning and chemical sanitization.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • The cutting board(s) by the walk-in coolers was all scratched and scoured.
    Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  • The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave in kitchen should be nsf approved or labeled with employee use only
    Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • The non-food-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving, containers holding utensils.
    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.
  • There is no cover to the feminine napkin refuse container in the ladies room stall.
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • Corrected During Inspection Outside refuse container was uncovered; Grease barrels
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • Observed that the following are in need of cleaning: walls, floors, outside of containers and equipment, gaskets, air vents, and ceilings. 
  • Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

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