Hyunyi Min, Westlawn Elementary School, 3200 Westley Rd, Falls Church

AMC Practices:  No critical violations (or non-critical violations) were observed during the inspection. This facility completes several daily logs as a part of the voluntary HACCP plan. The facility is enrolled in the Health Department's voluntary program called STAMP (Safety Through Actively Managing Practices). The certified Food Manager is extremely organized and knowledgeable. Food safety and Employee Health information is posted in high traffic, visible locations for staff. 

“The most important thing Food Service can do is provide safe and healthy food. To achieve this, I  have trained my employees on proper use of the kitchen and how to handle food. During training I often tell my employees to think that they are cooking and serving for their own families and children. This helps to put things into perspective… “

Amjad Farachi, Five Guys Burgers and Fries, 3541 South Jefferson St, Falls Church

AMC Practices: The facility had no critical violations or non-critical violations during the inspection. A digital monitoring system is in place to monitor the food temperatures as well as the equipment temperatures. The manager oversees the cold holding, hot holding, reheating, cooling and cooking temperatures. Temperatures are taken every two hours and are recorded digitally. The manager conducts an opening and closing review of the facility using the opening and closing checklists (three times a day). Excellent date marking is maintained. Several staff are Certified Food Managers.

“My best advice is to have your team accountable and create the teamwork in your location. Once you have your team on the same page understanding food safety and customer satisfaction, your store will be on the safe side all the time. Teamwork makes dream work…”

Mauricio Martinez, Carrabba’s Italian Grill, 12192 Sunset Hills Reston

AMC Practices: The Certified Food Manager (CFM) was able to respond correctly to questions related to food safety such as cook temperatures, cooling methods, hot holding procedures, employee health. The facility has employed the services of a third-party auditor to conduct quality audits of this facility. The CFM has implemented line checks and charts equipment temperatures and food temperatures. A detailed date marking system is in place for TCS foods requiring date marking. The staff work as a team and are very aware of their responsibilities and tasks.   

“I would strongly recommend implementation of Active Managerial Control to ensure good quality safe food and great service to your customers…”
 

Diego Valente, Bonefish Grill, 5920 Kingstowne Ctr., Alexandria

AMC Practices: The Certified Food Manager (CFM) ensures that employees are trained in the employee health policy and maintains a logbook to record the line checks.  Review of the logbook shows that the line checks are conducted twice a day and have corrective actions are recorded. Proper date marking and practice of first in/first out (FIFO) are followed. The employees are well trained and confident in the work they have been assigned to do; they also were observed demonstrating proper handwashing during the inspection. Facility also employs the services of a third-party auditor to ensure food safety practices are being followed.

“Holding everyone accountable to uphold sanitation standards is a must, never be silent when you see something wrong, coach and correct the staff.”

Ibrahim Zayid, Kefaya’s Café, 7927 Jones Branch Drive, McLean

AMC Practices: This facility uses color coded labels for date marking. They also demonstrated a good knowledge of sanitizing practices. Staff label all working containers of chemicals as well as containers of food that are not easily distinguishable by sight. All foods that require time and temperature control for food safety (TCS foods) are labeled and dated and when in doubt the staff are instructed to throw out the food. The CFM also keeps up up with the latest information and news on product and food recalls.

“Active Managerial Control is important because when implemented it will help to create a safe and sanitary facility that prevents food borne illnesses and provides a healthy environment for employees and patrons alike.”

Cecilia Smith, Jay’s Vending, Lake Fairfax Watermine Park, Reston

AMC Practices: The CFM explained the use of Time as a Means of Public Health (TPHC). Facility also washes, rinses and sanitizes all equipment and utensils every four hours. The Employee Health Policy information is up to date, current and available for inspector to review. The manager urges employees to wear gloves as often as possible and not just when required by the food code. Staff also clean all areas of the facility multiple times a day, ensuring constant and consistent cleanliness.

“Not only does AMC ensure the health of employees and customers, but it is also vital in protecting and promoting a successful business.”

Michael P. Haene, German Gourmet, 5838 Columbia Pike, Falls Church

AMC Practices: No violations, critical or non -critical violations, were observed during the inspection. Food safety educational information on proper storage of foods, preventing cross-contamination, proper date marking, and proper cold holding temperatures are posted at high traffic areas of the facility for staff. Facility follows an established cleaning schedule and changes their sanitizer solution every four hours or sooner as needed. Employee Health training policy and documents are easily accessible for review by the inspector.

Nilde Pinto, Qdoba Mexican Grill, 5872 Crossroads Center, Falls Church

AMC Practices: The shift supervisor and manager conduct line temperature checks four times a day for hot holding and cold holding temperatures. The CFM also conducts a Hazard Analysis and Critical Control Point (HACCP) checklist that checks equipment temperatures, sanitizer solution levels in buckets and three compartment sink, glove usage, apron usage, employee health and thermometer calibration/usage. Food employees check the final cook temperature for every food item cooked. The employee health training policy is easily accessible for review. Hot and cold temperatures are recorded for every item in their catering section to ensure that menu items leave the facility at correct temperatures. This information is then reviewed with customers upon delivery.

“Always keep training your staff and look for ways to improve and get better. We, the crew and managers, work together to ensure the food at our facility is safe.”

Zulema Alvarado, Chick-Fil-A, 6108C Arlington Blvd., Falls Church

AMC Practices: No critical violations were observed during the inspection. The CFM conducts regular checks of operations three times a day during breakfast, lunch and dinner.  The CFM also checks line temperatures three times a day for cold holding temperatures. Food employees check the final cook temperature for each batch of foods cooked. Food contact surfaces are sanitized at least every four hours or earlier if needed and sanitizer towel buckets are changed or replaced three times a day. Cooling temperatures are checked and verified when cooked foods are being cooled for later use. The facility cleans and sanitizes refrigerator door handles at least three times a day and the breading tables are deep cleaned at least once per day or more often as needed.

“Food Safety is our number one priority because serving safe foods to our guests helps prevent food borne illnesses. Use your resources to keep team members engaged by having regular food safety training meetings.”

Darrica Hill, Olive Garden Italian Restaurant # 1262, 3548 S. Jefferson St., Falls Church

AMC Practices:  The manager conducts a food safety and quality check twice a day. The line cooks take refrigeration temperatures four times a day or more for different types of proteins. The facility uses rapid cooling methods. There are educational food safety and handwashing information is posted in multiple high traffic areas. Electronic data logger system is utilized that records walk in cooler temperatures. There is an excellent date marking system employed by the staff at this facility and several staff are certified food managers.

 “Being actively engaged every day to ensure food safety practices are being followed, reinforces the importance for my team and creates a culture of safe food handling. The thing with practice is if you keep doing it you get better at it and you can fine tune these practices so that eventually you develop a team with healthy habits..."

Jonathan Capo, Founding Farmers, 1904 Reston Metro Plaza, Reston

AMC Practices: The facility fills out cooling logs and checks them every day to ensure food gets cooled properly. They have added a log where they record the final rinse temperatures of all the high temperature dish machines twice daily to proactively check that they are sanitizing properly. Opening and closing food safety checks are conducted daily as well as random checks of refrigeration temperatures of the cook line units.                                                                                                               

“Consistency and daily repetition of the best food safety practices are critical to implementing Active Managerial Control. This is how we can achieve outstanding performance from our team members. I would also recommend involving all team members in your health and food safety practices...”

David Stuebing, HCR ManorCar Fair Oaks, 12475 Lee Jackson Memorial Hwy., Fairfax

AMC Practices: The facility has systems in place to educate residents and their family members on the proper guidelines if they want to bring food from home for a special treat or order food from an outside restaurant. They also use posters and other visual tools as reminders and references, so the staff are constantly seeing examples of the food safety practices that are discussed in meetings. The facility managers have also created systems and standardizing practices for employees to operate within which ensure that every employee in every shift is preparing food the same way and maintaining the same standard of food safety.

“Like so much in life, if you are not moving forward, you are probably sliding backward.  Active Managerial Control is a process of always looking to improve.  If it is good, see what can make it great?  Don’t Fear Success…”

Jenny Haynesworth, Einstein’s Bagel, 8317 Old Keene Mill Rd, Springfield

AMC Practices: This facility takes the initiative of updating their Employee Health Policy with each new hire as they start their jobs. They have monitored and adjusted equipment temperatures to keep proper cold holding of TCS food items in the display cooler. They have good knowledge of the science behind parasite destruction when asked. 

“Active Managerial Control is an amazing step we can take to keep everyone safe from disease.”

Francis Do, Pho Banh Mi Grill, 4290 Chain Bridge Rd, Fairfax

AMC Practices: The chef/ owner of this establishment has a meeting with the staff every week to discuss food sanitation, food production, and use of day dots demonstrating active managing of safe food practices. The manager has created an envelope to store flatware so that employees do not touch clean, sanitized flatware after stored, ensuring no re-contamination. The facility also has several food safety posters identifying accurate sanitation processes.

“Practice good personal hygiene, have regular meetings, follow sanitation policy, use FIFO and buy only from approved food vendors.”

Zachariah Burger, Top Golf, 6625 South Van Dorn St, Alexandria

AMC Practices: This facility has been awarded for its exceptional implementation of the line checks for monitoring hot and cold food items using the temperature log sheets and training to all of his employees on how to utilize the log sheets like how to log temperature and what to do if an item does not meet the standard. The CFM monitors these logs frequently to guarantee temperatures are being recorded and to provide corrective counseling to employees on the proper actions to take. Proper hand washing technique was also observed at the last inspection, as well as proper date-marked food items in the refrigerator.

“The use of logs in food service operations will create consistency and safety in all products sold or consumed by the guests or associates in the establishment.”

Aung M. Win, GMU- Akeno Sushi, 4400 University Dr, Fairfax

AMC Practices: The manager at this restaurant has taken the initiative of creating a Standard Operating Procedure manual in order to help his team understand the job description when hired. Each of his staff members are sent to become certified food managers to ensure that every member has been trained on safe food handling. He has instituted use of a variance to manage the pH of the sushi rice which is a common ingredient on his menu of sushi. During the inspection the Environmental Health Specialist also witnessed a clean kitchen, completed logs, and comprehensive knowledge of food safety regulations from his staff.

“Creating a good Standard Operations Manual will help a lot in training employees, and having staff obtain their Servsafe certificates is vital to operating the business.”
 

Melissa Sargent, Starbucks, 8971 Ox Rd, Lorton

AMC Practices: The manager at this facility was extremely involved in the systems in place that practice the minimization of foodborne illness risk factors. The receiving temperatures are taken daily, and refrigeration temperatures are taken 2 to 3 times a day in a log that the Environmental Health Specialist reviewed. They use Clean, Safe, Customer Ready system, an internal audit that includes tasks such as measuring dishwasher temperature, changing the sanitizer, or checking the thermocouple function every day. There is also a food safety binder maintained on site that has food safety assessment knowledge questions, current QA external audit, and CFM cards.

“Executing the Clean, Safe, and Customer Ready system program provided by Starbucks help set food safety standards for your team to work together toward your goals.”

Willie Williams, Panera Bread, 5578 Vincent Gate, Alexandria

AMC Practices: During this inspection, the manager discussed the line checks with Environmental Health Specialist and shared that they record the temperatures on an electronic tablet 3 times every shift for hot holding and cold holding food temperatures. The sanitizer buckets were refilled and measured on a regular basis of every three hours. This facility had the Employee Health Policy in place and all foods were properly date-marked in conjunction with the first in/first out system.

“It is important to monitor hot and cold holding temperatures and take corrective actions as required.”

Paige Cloven, Starbucks, 8060 Rolling Rd, Springfield

AMC Practices: This facility was recognized for the manager’s excellent involvement in the food safety practices. The receiving temperatures are taken daily, and refrigeration temperatures are taken 2-3 times a day in a log that the Environmental Health Specialist reviewed. Small ware timer is utilized to ensure that small wares are cleaned and sanitized every two hours. External quality assurance audits are conducted based on risk and internal self-assessments are conducted as needed. The Employee Health Policy for this establishment was in place and all employees were informed of the practices.

“When I practice Active Managerial Control, it comes from a place of genuine care for the wellbeing of those I serve. It can be time consuming and laborious but it is also the most important part of my job as a manager, and the part I feel most proud of. ”

Maria Falcon-Golushko, Chipotle, 6242 Little River Turnpike, Alexandria

AMC Practices: The CFM at this location has implemented a handwashing policy where employees must wash hands at a minimum of every hour or upon contamination of gloves or hands. The facility also had written procedures/ Standard Operating Procedures which were posted and available for employees as reminders and learning aids. The manager was able to provide food temperature logs and line check logs which showed checks four times daily. The Employee Health Policy was in place and employees were aware of their duties regarding safe food handling procedures. They also have a third party auditor to ensure food safety practices.

“We always care about the consumers and food safety. We believe by delivering safe food we will receive the trust from our guest and keep them coming back to our restaurant.”

Hicham Younes, Glory Days Grill, 1400 North Point Village Center, Reston

AMC Practices: The manager believes and practices in the facility critical components for food safety including hand washing and wearing gloves. They maintain sanitizer buckets and towels and are cognizant of dangers of cross contamination. Color coded tongs and spatulas are used for raw and cooked foods. They also have an aggressive allergy control training program.

“Active Managerial Control is important to ensure the comfort and safety of your guests and   staff members. It all begins with training and starts at the top management.”

Hariklia Prionas, Glen Forest Elementary School, 5829 Glen Forest Dr, Falls Church

AMC Practices:  This establishment demonstrated excellent and efficient food safety practices. They serve approximately 1,100 Fairfax County Public School elementary schools and do so efficiently with only one service line. They have several daily logs as part of the voluntary HACCP plan and they are also enrolled in the Health Department’s voluntary program STAMP (Safety Through Actively Managing Practices).

“First and most important, make sure you get as much training as you can. Fairfax County offers great training programs and certificates for all employees. Also, get any additional training you can find on your own.”

Allyson Lara, Goodwin House Bailey’s Crossroads, 3440 S. Jefferson St., Falls Church

AMC Practices: Food safety information is posted throughout this facility. There are several staff members who hold a Certified Food Manager certificates. The refrigeration temperature logs are maintained for each unit, and updated every day. All of the food safety training records, employee health training documents, and preventative pest control records were easily accessible.

“Be consistent across your operation in written procedures, signage, and employee training & monitoring. Moreover, be very clear in the how’s and why’s of your corrective actions. Spend quality time each day with your staff members, empowering them with both knowledge and support."
 

Inhoo Paik and John Park, Breeze Bakery Café, 4125 Hummer Rd., Annandale

AMC Practices: The Environmental Health Specialist observed very good employee hand washing during inspection by employees working the front service counter and employees in the back prep area. Employees were observed washing their hands upon re-entering the kitchen after placing items in the freezers outside. The use of date marking and use over seven days had been an issue in the past, so the CFM trained all staff on proper date marking and it has been in compliance the last two inspections. Time as a public health control has been implemented and is being monitored.

“Think of the kitchen as your own kitchen, at your home where you cook for your own family, it will open your eyes.”

Willy Morales, Bowlero, 13814 Lee Hwy, Centreville

AMC Practices: The facility is kept very clean and organized, temperature logs are used, and there are a several SOPs that are followed and documented daily. Mr. Morales shows good oversight and documentation over the processes that take place in the facility.

“The health and safety of our customers is in our hands and we should never take any risks to compromise that.”

Maritza Obando, Moe’s Southwest Grill, 12950 Highland Crossing Drive, Herndon

AMC Practices: The manager was presented with the Active Managerial Control (AMC) Award for implementing several AMC practices including: daily food temperature cooking and holding logs; daily equipment temperature and sanitizer logs; and attention to food safety practices during operation and by staff. Employees were observed washing hands often and using tongs or gloves when handling ready to eat foods. No critical violations in the last three inspections.

“It is important to pay attention to food safety practices as well as regularly train staff.”

Nelson Cruz, Popeyes, 11850 Sunrise Valley Drive, Reston

AMC Practices: Facility is clean and organized. Mangers and staff maintain temperature logs of both equipment as well as food temperatures, such as cooking temperatures. There are several staff members who as Certified Food Managers at this facility.

“We regularly check temperatures and maintain logs of equipment and food temperatures as it is important for food safety.”

Amelia Mosqueda, Qdoba Mexican Grill, Falls Church

AMC Practices: The facility had no critical violations or non-critical violations observed during the inspection. The Certified Food Manager (CFM) conducts self-inspections four times a day on the walk-in cooler, service line, bathrooms, dining room, etc. The CFM also conducts a HACCP checklist that checks equipment temperatures, sanitizer solution levels, glove usage, employee health and thermometer calibration/usage.

Managers and employees have to work together toward food safety because we need to keep our customers healthy without any problems.

Nidal Salous, Olive Garden Italian Restaurant #1262, S. Jefferson St., Falls Church

AMC Practices: The Food Safety and Quality Manager check is conducted twice a day. Educational food safety and handwashing information is posted in multiple high traffic areas. The facility has an electronic data logger system that is used to record walk-in cooler temperatures. There is full HAACP documentation available as required and easily accessible.

Hands are primary vehicles for spreading germs, bacteria and viruses, so we put high importance on keeping hands clean using proper handwashing practices.

Megan Showalter, Panera Bread #705, Falls Church

AMC Practices: At this facility an electronic tablet is used to check hot holding and cold holding food temperatures three times a day. The software used provides corrective action guidance to the employee/manager that is checking temperatures. Rapid cooling methods are used for menu items that are carried over. Facility uses rapid cooling methods for menu items that are carried over.

Guest safety is always a top priority and it is our responsibility to ensure the safety of our guests. It starts with us.

Yamin Khan, KFC #K071146, Falls Church

AMC Practices: No violations were observed during the inspection. The CFM conducts self-inspections at least three times a day and maintains a log. Refrigerator and cold holding temperatures are monitored and checks made on three compartment sink set-up, sanitizer bucket concentrations, cooking temperatures and hot hold temperatures.

By demonstrating Active Managerial Control I have made sure my customers experience healthy and safe foods. We cannot afford to play with our customers’ health.

Jose Esquivias, Ruby Tuesday #3653, Falls Church

AMC Practices: The Environmental Health Specialist (EHS) observed that the CFM had already placed a service call for the high heat sanitizing dishwasher and was manually sanitizing dishes at the three compartment sink. The EHS observed great handwashing by cookline employees and observed CFM coaching servers on when to wash hands.

Lead by example, explain the whys behind each food safety practice to ensure team’s complete comprehension.

Halit Ozdemir and James Grave, Wegmans, Chantilly

AMC Practices: This facility has the digital monitoring system in place to monitor food temperatures. The manager oversees the cold holding, hot holding, reheating and cooking temperatures. Employee health policy is strictly practiced to ensure all employees reporting to the manager are free of foodborne illnesses and symptoms.

Active Managerial Control is necessary to ensure all food safety standards are being followed. It all starts with educating the team and building the culture.

Abdallah Meghzaze, Hyatt Regency, Fairfax

AMC Practices: The chef is knowledgeable and is pro-active about food safety. He keep logs of all cooler temperatures and delivery temperatures; checks dish machine sanitizer levels every morning; and conducts regular food safety training sessions with his staff. If a potential issue was identified during inspections, corrective actions are implemented immediately.

Keep learning, keep teaching to maintain great habits. Focus on food safety and sanitation, and pass the information to your staff.

Heyleen Morales Velasquez, McDonald’s #1831, Franconia Road, Alexandria

AMC Practices: This manager logs temperatures of equipment such as refrigerators, freezers, hot holding stations and milk dispensers, and records this information in a temperature log. This facility has written procedures for thawing, par cooking and handwashing. Standard Operating Procedures are posted and available for employees.

We use a handwashing timer to make sure our employees wash their hands every hour. We also use a food safety checklist daily and have a food safety audit on every shift.

Ibrahim Sayyad, Chipotle Mexican Grill #288, Kingstowne Towne Center, Alexandria

AMC Practices: The facility has a temperature log book with corrective action section, and manager was able to discuss various scenarios where a corrective action may need to be logged. This facility has a handwashing policy where employees must wash hands at a minimum of every 1 hour or contamination of gloves or hands. The employee health policy is in place and employees are aware of their assigned duties.

Work shoulder to shoulder with the employees and give them enough knowledge about food safety, and provide a good training for both managers and employees.

Mohammad Ahmed, Tippy’s Taco House, Alexandria

AMC Practices: Mr. Ahmed monitors temperatures of foods stored inside the refrigeration units frequently throughout the day. Mr. Ahmed maintains a very neat and orderly kitchen. His sanitizer sink has always been preassembled upon inspector arrival. Also on review of the last five inspections of this facility, Mr. Ahmed has not had any violations.

The advice I would give other food service operators and managers is to make sure to maintain and organize daily procedures. We hold our employees and procedure to high standards.

Justin Gudiel, Trattoria Villagio, Clifton

AMC Practices: The CFM is knowledgeable about food safety and potential risk factors, and showed this in part by recognizing a potential issue and taking steps to correct it. The employees were observed using good handwashing and glove use practices. This facility is maintained in a neat and very clean condition, date marking is well done and the FIFO principle is used effectively.

Be clear about the system being put in place. Follow up with staff frequently. Lead your team by example.

Maria Rosa Nolasco and William Garcia, Viva Tequila, Alexandria

AMC Practices: The managers at this facility have been successful in maintaining AMC in their facility. There were no violations observed during this visit. Line/equipment checks are conducted twice daily to ensure that equipment is working properly to maintain food within safe temperature zones. All required documentation regarding parasite destruction is maintained on file at this facility. Staff were observed washing hands regularly and know the proper use of gloves.

We believe it is important to provide and follow food safety for all the food being served.

Viktor Merenyi, Hyatt Regency, Reston

AMC Practices: Facility is very clean. They hold daily pre-shift meetings with associates twice a day. Monthly meetings are mandatory. The facility uses color-coded day dots and cutting boards.

The key word is follow-up. Be present, demonstrate, develop and follow up every day.

Doward Cooper, Rathskellar - George Mason University, Fairfax

AMC Practices: During the inspection, the sous chef provided copies of the HACCP logs where he recorded temperatures on a daily basis. They demonstrated knowledge and practices of all food safety systems they had in place and the corrective actions they took to ensure safe cooking environments. There were no violations observed during this health inspection.

Practice good cleaning and sanitizing methods. Don’t just talk about it; take the lead.

Brianna Lester Grubb, Five Guys, Chantilly

AMC Practices: This facility has the digital monitoring system in place to monitor the food temperatures as well as the equipment temperatures. The manager oversees the cold holding, hot holding, reheating and cooking temperatures. The manager responded correctly to all food safety questions, demonstrating food safety knowledge. Employee health policy is strictly practiced to ensure all employees reporting to the manager are free of foodborne illnesses and symptoms. Concentrations of veggie wash are monitored and recorded before each use. The manager conducts an opening and closing review of the facility using the opening and closing checklists (three times a day).

To prevent foodborne illness, train and monitor employees for food safety procedures.

Joseph Brophy and Aislin Kavaldjian, Red Apron, Fairfax

AMC Practices: On determining that the data logger was not working correctly, the certified food manager immediately ordered a new one and sent the EHS the new read outs from the data logger weekly. The facility obtained a copy of the HACCP principles from their corporate office and employees are knowledgeable on its contents. Weekly meetings are conducted with all staff to discuss various topics on food safety. Facility has several Certified Food Managers on staff.

Extra communication with staff and positive relationships with suppliers, staff and inspectors have been effective in controlling foodborne illness risk factors.

Laura Guerra, Wingstop #479, Alexandria

AMC Practices: Facility was observed in clean and orderly condition. Employees were observed washing hands on a regular basis. The facility monitors temperatures and has logs for receiving, cooling and cold holding temperature checks. Manager is knowledgeable and able to discuss key elements of the employee health policy.

What really helps my store to be clean at all times is to deep clean every single day from 3 p.m. until 5 p.m.

Glenda Revelo, Panda Express, Hilltop Village Center, Alexandria

AMC Practices: Glenda and her team conduct line checks and monitor the hot temperatures in the steam table and also the ambient air inside each refrigeration unit. The temperatures are recorded onto log sheets at a minimum of three times daily. Employees wash their hands often and are following proper handwashing techniques. The employees are also well aware of their assigned duties and appear to take pride in their work.

Here at Panda Express we make sure we check temperatures of all our dishes three to four times a day to make sure we serve delicious and safe foods.

Missy Pratt, Starbucks, Beacon Center, Alexandria

AMC Practices: Manager was knowledgeable about food safety and appeared very involved in systems in place that incorporate AMC. Receiving temperatures are taken daily and cold holding temperatures are taken three times per day. Small ware timer is maintained so that small wares (cutting boards, tongs, pitchers etc.) are cleaned and sanitized every two hours. The facility uses a Clean, Safe, Customer Ready internal audit system, which includes daily tasks that need to be completed. Facility has a date marking system in place. External quality assurance audits are conducted twice a year.

It is important to ensure the health and safety of our customers and our partners (Starbucks employees). Ask yourself constantly, ‘would I want to be served food and beverage from my store?’ Think like a customer.

Luis Hernandez, Chipotle Mexican Grill # 787, Springfield

AMC Practices: The facility has established wellness checks with each employee before the employee is allowed to work that day. They also have a hazard analysis critical control points (HACCP) plan with 13 critical control points that are checked several times each shift. Manager ensures food safety measures are taken and the facility as a whole was noted to be visibly clean and well maintained. Temperature monitoring logs for all cold holding, reheating and hot holding food items are maintained each day.

Everyone needs to understand the importance of food safety practices and establish a zero tolerance policy for not following the food safety practices.

Norma Fernandez and Aracely Rivas, Anita’s New Mexican Style Food, Chantilly

AMC Practices: This facility maintains temperature logs for reheating of food items in steamer. Food temperature checks at prep lines are conducted four times a day in addition to monitoring the refrigeration unit temperatures. Facility has daily cleaning procedures that are conducted several times throughout the day. The managers are very knowledgeable about food safety practices and conduct training for the staff daily.

Train your employees every day and share your knowledge with them. Ensure a safe environment for customers and employees.

Glenda Alfaro, Pei Wei Asian Diner, Fairfax

AMC Practices: The manager is knowledgeable about food safety, and several AMC practices are incorporated in the facility. These include color coded cutting boards and tongs to prevent cross contamination and cleaning policies for equipment. Employees receive regular training on food safety, line checks are conducted before and after peak hours, and the facility is kept clean and well organized.

Communication is key. Make sure all your employees and managers know food safety practices inside out and implement them. Being an active manager inspires the rest of your team to be active in their roles, and my store is an example of this.

Jonathan Thompson, Applebee’s Neighborhood Grill & Bar, Fairfax

AMC Practices: The Certified Food Manager (CFM) was able to respond correctly to questions related to food safety. This facility uses an electronic self-inspection system to monitor food safety in the operation. The line check log checklist is completed twice a day (a.m. and p.m.) and covers holding temperatures, ambient air temperatures, food storage, date marking, sanitizer concentrations, heat sanitizing and good retail practices. The facility also monitors the concentration of sanitizer in buckets every hour. A date marking sticker is placed along with the sanitizer strip on the bucket to demonstrate when it was last checked. Third party inspections are conducted twice a year and electronic training courses are used to train staff on food safety concepts.

Edwin Soto and Max Fitch, Glory Days Grill, Herndon

AMC Practices: Managers are very knowledgeable about food safety practices. Facility uses the date marking system with prepared date and time as well as the discard date and time and employee verification. Temperature checks are conducted daily for all refrigeration units, along with cooling and cooking monitoring logs. All employees working at the cookline are Serve-Safe certified with CFM Card.

Active Managerial Control is the single most important thing you can do to protect your guests and employees from harm and illness. There is nothing more important than food safety. We make a commitment to our guest and team to provide a quality experience and product.

Rose Sterling, Dominion Hospital, Falls Church

AMC Practices: No violations were observed during this inspection. Food safety information is posted throughout the facility and bulletin boards with food safety tips and facts are also available to the employees when they arrive at work. Facility maintains the following logs: Sanitizer Solution, Thermometer Calibration, Cooking temperature, Holding temperatures, Reheating temperatures and Cooling temperatures, and Daily and Weekly Cleaning. Every kitchen employee has been given their own food thermometer as a part of their uniform. Facility holds a monthly food safety/physical safety training and employees take an exam after each training to verify understanding. This facility also contracts the services of a third-party auditing group and holds themselves to their high standard of food safety.

Be involved with your team, roll your sleeve up and work side-by-side to see how they are actually working. This can become a great coach, train, and mentoring moment. When you show your employees that you care about what is being done and coach them through it, then it becomes a norm.

Ejaz Ahmad and Charles Woznak, Lincolnia Assisted Living, Alexandria

AMC Practices: The facility uses color coded cutting boards and has food safety posters displayed throughout the kitchen. There is a monthly online food safety training program for staff that includes employee hygiene, employee health policy, how to prevent of cross contamination, food time/temperature relationships and maintaining logs for dish machine temperature. Sanitizer levels, cooking, cold holding and hot holding temperatures are also monitored.

It is important that the staff understand not just the rules of sanitation but the reasoning behind them. If they see it as arbitrary rules, they become easy to ignore.

Elizabeth Harris, Silver Spoon Café and Catering, Fairfax

AMC Practices: The facility conducts several daily line checks and ensures that staff follow proper cooling and re-heating practices. Refrigeration units that have a history of problems are monitored on a regular basis and these units are only used with extra controls like ice. The facility is clean and orderly, and immediate steps are taken to correct anything that goes wrong or does not work.

Stay organized and scheduled as best as you can. Everything is easier to handle when you are prepared.

Karla Cordova, IHOP # 3376, Springfield

AMC Practices: Manager has a pro-active attitude towards food safety. During the inspection, she demonstrated her knowledge on food safety by recognizing any potential issues and correcting the issues immediately. Her coaching and flawless directions are demonstrated in the staff’s knowledge on food safety. Karla is also a regional trainer for the IHOP managers.

It is very important to keep customers safe, control time and temperature of food and train the staff.

Jennifer Nelson Tedder, Chipotle Mexican Grill, Springfield Plaza, Springfield

AMC Practices: Line/temperature checks are conducted twice a day before and after peak hours, and temperatures are recorded in a log that is maintained on site for review. All employees have to take food safety training, which includes videos when they start. There is a timer to indicate when to wash hands (top of the hour) as well as when tasks are changed. Thermometers are calibrated twice a day. Facility also undergoes third party audit checks.

Make food safety practices important to you so it will be important to your team. There should be a zero tolerance policy on not following food safety practices.

Amy Gedrich and Eduardo Hernandez, Pollo Peru, Reston

AMC Practices: Facility monitors temperatures throughout the day and maintains temperature logs. These logs monitor temperature of foods during delivery, cooking temperatures, line temperatures and unit temperatures. Staff wash hands frequently and wear gloves. Every quarter there is a staff meeting to review and train staff, which includes training on foodborne illnesses. Every store manager has extra thermometers stored in the back room as a backup.

Teams need the right tools, the right training and the right motivation to care about the foods they receive and prepare.

Mary Anne S. Herradura, Corner Q, Lorton

AMC Practices: The Certified Food Manager is knowledgeable about food safety and very involved in putting systems in place that incorporate AMC. Line/temperature checks are conducted every 3 hours and temperatures (hot and cold holding) are recorded in a log book that is maintained on site for review. The log book also contains information such as employee health policy, grease trap log and pest control service logs. The vomiting and diarrhea policy has been created and posted as guidance for employees.

Stay up to date by reading about food safety practices and do not hesitate to ask questions and learn from each other.

Phillip Fredrick, Mon Ami Gabi, Reston

AMC Practices: Phil demonstrates knowledge of food safety related to cooling, cooking and holding temperatures and educates employees in food safety practices. He also provides positive feedback to employees throughout the workday. Employees maintain a clean and organized work station and record unit temperature logs, date mark foods and keep sanitizer buckets prepped. Phil’s attention to detail and a willingness to participate in the inspection process allows for a smooth and productive inspection.

It is simply good business; customers will not frequent an establishment where they become sick. Take a hands on approach with staff, be patient, follow up regularly and give positive feedback.

Lee Long, Green Spring Garden Ridge, Springfield

AMC Practices: The manager responded correctly to all food safety questions, demonstrating food safety knowledge. Food is stored, handled and prepared in a manner to prevent cross-contamination. Daily health checks are conducted to ensure all employees reporting to the facility are free of foodborne illnesses and symptoms. Temperatures of foods are taken throughout the day and are recorded. Any corrective actions needed are taken and recorded in the log. The manager conducts an opening and closing review of the facility using the opening and closing checklists.

I would advise other food safety operators and managers that the best thing they can do is to provide assurance to their customers that they really care about food safety.

Anayansi Ayala, Boston Market # 87, Beauregard Street, Alexandria

AMC Practices: Anayansi ensures that her team of food workers check and document the temperatures of foods conducting line checks every 2 hours. She also ensures that staff conduct line checks for the refrigerators and freezers for proper temperature and then enter this information into the log book. Employees are also are trained in employee health policy and were observed washing their hands frequently. Anayansi has assigned staff to work at one task, which minimizes the risk of cross-contamination from multitasking.

Treat employees well, keep the store clean and always be aware of the temperature of the food.

Lionel Chavarria and Carlos Castro, Taco Bell, Reston

AMC Practices: Managers conduct facility walks checking temperatures and equipment functioning. Temperatures are recorded and logs maintained to monitor holding and cook temperatures of all food in the establishment. The facility uses the practice of first in first out (FIFO) and ensures that the practice is being followed by staff. They also make sure staff follow proper handwashing practices and glove use when handling ready-to-eat products.

We think the most important fact in any food service establishment is food safety and to provide great food, that looks and taste great and is safe to eat.

Rita Paul, KFC #K071146, Columbia Pike, Falls Church

AMC Practices: No critical violations (or non-critical violations) were observed during the inspection. The CFM conducts self-inspections at least three times a day and maintains a log of the inspection. The inspection monitors refrigerator and cold holding temperatures, three compartment sink set-up check, sanitizer bucket concentrations checks, cooking temperatures, hot hold temperatures, equipment cleanliness, general facility cleanliness and more. Single use gloves are located above handwashing sinks in order to encourage proper glove usage and handwashing. This facility also contracts the services of a third party auditing group and holds themselves to their high standard of food safety.

Teach and show your employees how you would control food safety and cleanliness. It is a tough job but if you have knowledge, help and support, anything is possible.

Youssef Bousetta, Chipotle Mexican Grill # 2646, Jefferson Street, Falls Church

AMC Practices: No critical violations (or non-critical violations) were observed during the inspection. The CFM is very knowledgeable in all food safety practices and preventing risk factors. For example, the CFM was able to fully explain from memory proper reheating, rapid cooling methods and the required cooling temperatures. CFM and employees follow corporate requirements and maintain the daily HACCP control log.

As managers we should always be involved in our team. It is not just great for food safety but great for running our business and wowing our guests as well.

Luis Castillo, Dunkin Donuts, Fairfax Boulevard, Fairfax

AMC Practices: Excellent handwashing procedures and training provided by management. Great use of thermometers to check food temperatures and proper calibration methods. Excellent date marking systems. Monitoring of refrigeration temperatures to ensure proper cold food temperatures.

Our commitment is to provide our community with quality and healthy products, for that reason we perform these safety controls.

Pablo Garcia and Jason, Panera Bread, Fairfax Boulevard, Fairfax

AMC Practices: Excellent handwashing procedures and training. Excellent demonstration of knowledge on cleaning and sanitizing to include setting up the 3-vat sink, using the test kits and priming dish machines (Panera only). Excellent date marking systems. Monitoring of refrigeration temperatures.

Lead by example, we are the face of our restaurant.

Janet L. Thompson and Tammy L. Stickles, Chantilly High School, Chantilly

AMC Practices: HACCP Verification through Temperature Monitoring Logs for all Cold Holding, Reheating, and Hot Holding food items. Food Thermometer calibration at each line and per cookline. The facility has an overall excellent Food Safety Practices and knowledge demonstrated between all managers and food employees with good methods followed for record keeping.

Always train your staff about food safety and always monitor your staff to see if regulations are being followed.

Jason Herrera, Chick Fil A at Village Commons, Reston

AMC Practices: Log sheets kept to monitor the maintenance of the concentration in sanitizer buckets. Staff receive refresher training on proper handwashing. Manager conduct their own food safety assessment daily. The team is aware of foodborne illnesses and know what symptoms to look out for. Facility also practices excellent record keeping.

Communication with your team is vital for a consistent food safety culture, ensure your team has the necessary tools and resources.

Mary Reagan, The Greene Turtle, Alexandria

AMC Practices: Line/temperature checks are conducted twice a day and temperatures are recorded in a log that is maintained on site for review. All employees must take food safety training which includes videos when they start. Line checks are performed twice a day to ensure proper date marking. Employee health policy is in place and employees are aware of foodborne illnesses.

Employees are the first line of defense in the prevention of foodborne illness. Make sure you go over food safety with staff each and every day.

Neil Mowery, Hooters of Fairfax, Fairfax Boulevard, Fairfax

AMC Practices: All management personnel are required to be food safety certified through Servsafe. Several documentations are maintained for checking food preparation, food temperatures, and food cooking procedures. A line check is conducted three times a day for all major items and documented in the daily line check book.

For my team and myself personally, AMC being so extremely important, we are constantly coaching on the spot and continue to progress everyone’s knowledge around food safety. Be sure to educate and coach constantly. What your staff does not know will never empower them to do the right and safest thing for your business and your guests.

Mabel C. Moyal, KFC #K071145, Little River Turnpike, Alexandria

AMC Practices: Certified Food Manager ensures that employees are trained in employee health policy. She also ensures staff document equipment temperatures, cook temperatures, hot holding and cold holding temperatures into a log book on a daily basis. Employees were observed properly washing hands and wearing gloves. All employees are well trained in their respective duties and work well as a team.

We have to be checking temperatures all the time. Also check if the employees are following the correct processes. Good communication with the team members is needed.

Jenny J. Alvarado, McDonald’s #14097, Richmond Highway, Alexandria

AMC Practices: All employees must take food safety training which includes videos when they start. A one month follow-up is conducted with all new hires. A food safety procedures verification audit is conducted monthly. A food safety quick checklist is used at every shift by managers. A hand wash reminder shows up on the monitors to remind employees to wash hands and employees are trained to wash hands and change gloves between tasks.

I think the AMC took is a great initiative by the Fairfax County Health Department as it provides restaurant managers with a well-structured framework to improve and maintain Food Safety Standards.

Julie Fiorino and Mickael Chenal, Neiman Marcus Café, McLean

AMC Practices: Temperature logs are maintained to monitor holding and cook temperatures of all food in establishment. In-house inspections along with daily walk-throughs are conducted to ensure all risk factors are being controlled. Enforcing proper handwashing and glove use when handling ready-to-eat product. Organization and accessibility of all Health Inspection related documentation, e.g., employee health policy, letter from supplier for fish etc. and having multiple Certified Food Managers present during each shift.

All AMC Practices you implement will only make you more successful and your job easier. Be sure to train your staff to follow any AMC Practices you establish.

Patricia Giraldo, Pollo Campero, Falls Church

AMC Practices: No critical violations (or non-critical violations) were observed during the inspection. The Certified Food Manager conducts self-inspections. Rapid cooling methods used and cooling temperatures are recorded on cooling logs. Facility maintains hot holding, cold holding, reheating and cooking temperature logs. Easily accessible Employee Health training documents. Educational food safety information is posted in high traffic areas.

We take our customers health very seriously, that is why we use food safety practices in every procedure we do in order to reduce the risk of foodborne illness and deliver high quality food.

Rodrigo Escobar, Red Robin, Falls Church

AMC Practices: No critical violations (or non-critical violations) were observed during the inspection.

The Certified Food Manager conducts self-inspections twice a day and maintains a log of the inspection. The inspection monitors refrigerator and cold holding temperatures, dish machine and sanitizer bucket concentrations, stocking of the handwashing sink, hot hold temperatures, equipment cleanliness, general facility cleanliness and more. Rapid cooling methods used and cooling temperatures are recorded on white-board near cooling menu items. Single use gloves are located above handwashing sinks in order to encourage proper glove usage and handwashing. Prior to their first shift, employees come in to receive coaching on safe food handling.

Have the right tools to handle the food. Dedicate time and effort towards food safety practices.