Parasite Destruction In Fish Uncertain Without Supplier Confirmation

MCLEAN, VA — As the Fairfax County Health Department regularly inspects restaurants in the McLean area, we continue to look at the latest inspection results.

The health department's environmental health staff inspect over 5,200 restaurants and other retail food service establishments in Fairfax County and cities of Falls Church and Fairfax to ensure safe food handling practices are followed. This includes proper sanitation, food storage and preparation, and adequate kitchen facilities. Aside from restaurants, staff inspect child care centers, hospitals, school cafeterias, and temporary food service vendors at festivals.

During a recent inspection of one McLean restaurant, a FCHD inspector reported that it was unclear whether the fish the food establishment served or offered for sale in the ready-to-eat form was properly frozen to ensure parasite destruction. The manager on duty was unable to provide a parasite destruction letter for the fish from the food supplier.

To correct the violation, the restaurant needed to provide proof from their food supplier that all ready-to-eat, raw or partially cooked fish the restaurant served or sold had been properly frozen.

Residents can search for a specific restaurant or browse a map of inspected locations through the online database. The health department cautions residents that multiple inspection reports should be used to evaluate a restaurant rather than a single report.

This week's report focuses on reports on inspections conducted between March 26 and April 2.

Sunrise of McLean Village, 1515 Chain Bridge Road, McLean

Inspection Date: April 2

A Fairfax County inspector noted two health code violations and one violation of good retail practices at Sunrise of McLean Village's adult day care food service.

Observations and Corrections

1. 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 labeled 'Employee Health Policy.'

• Corrective Action: 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 Six 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.

2. Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.

• Corrective Action: Obtain a QUATERNARY AMMONIA test kit.

3. Observation: The following refrigerated, ready-to-eat, time/temperature control for safety 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 BEEF (39F) AND COOKED TURKEY (38F) WERE STORED IN WALK-IN COOLER FOR MORE THAN 24 HOURS WITHOUT DATE MARKING.

• Corrective Action: Refrigerated, ready-to-eat, time/temperature control for safety 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. CFM MARKED THE FOOD WITH DATE.

McLean Family Restaurant, 132 Chain Bridge Road, McLean

Inspection Date: April 2

A Fairfax County inspector found no health code violations and one violation of good retail practices at the McLean Family Restaurant.

Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ICE CREAM SCOOPS WERE STORED IN A CONTAINER WITH STAGNANT WATER AT 69F.

• Corrective Action: 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 time/temperature control for safety (TCS) 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 TCS food, or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently. CFM PUT A CLEAN ICE CREAM SCOOP IN A CONTAINER WITHOUT WATER.

Aracosia McLean, 1381 Beverly Road, McLean

Inspection Date: March 26

A Fairfax County inspector noted two health code violations and one violation of good retail practices at Aracosia McLean.

Observations and Corrections

1. Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: CFM IS NOT ABLE TO PROVIDE THE PARASITE DESTRUCTION LETTER OF SALMON.

• Corrective Action: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours. PLEASE OBTAIN THE PARASITE DESTRUCTION LETTER FROM YOUR SUPPLIER AND FORWARD THE LETTER TO EHS WITHIN 3 CALENDAR DAYS.

2. Observation: The food-contact surfaces of the following equipment were not observed sanitized: LOW TEMPERATURE DISHWASHER IS NOT SANITIZING. CONCENTRATION OF CHLORINE SOLUTION IS ZERO PPM.

• Corrective Action: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. 3-COMPARTMENT SINK HAS BEEN SET UP TO SANITIZE FOOD CONTACT SURFACES.

3. Observation: LOW TEMPERATURE DISHWASHER IS NOT SANITIZING. CHLORINE SOLUTION IS ZERO PPM.

• Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly. PLEASE OBTAIN URGENT SERVICE FOR THE DISHWASHER AND FORWARD THE SERVICE REPORT TO EHS WITHIN 10 CALENDAR DAYS.