Fairfax Deli - Inspection Report

Inspection Information:

Facility Type:Fast Food Restaurant
Inspection type:Risk Factor Assessment
Inspection date:November 02, 2012
Number of critical violations:3
Number of non-critical violations:  0

Definition of critical and non critical violations


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
2-401.11(A)  Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
3-501.17  Corrected During Inspection Critical 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: Bulk and bulk sliced deli ham, deli bologna, deli turkey and other deli meats opened or sliced in bulk, Provolone cheese, and other bulk soft cheeses subject to datemarking stored in the Artic Air upright reach in refrigerator
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.
7-202.12(A)(1)-(4)  Corrected During Inspection Critical The chlorine bleach in the wiping cloth bucket exceeded 200ppm.
Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination.


The purpose of this visit is a risk factor assessment. Remember to label bottles of water and sauces and keep wiping colths in bucket of sanitizer. If you have any questions, please feel free to call me as I have left my business card. Thank you.