Fairfax County General :
Fairfax Underground
Welcome to Fairfax Underground, a project site designed to improve communication among residents of Fairfax County, VA. Feel free to post anything Northern Virginia residents would find interesting.
Welcome to Fairfax Underground, a project site designed to improve communication among residents of Fairfax County, VA. Feel free to post anything Northern Virginia residents would find interesting.
Afternoon Tea In Fairfax City - HAVABITE
Posted by:
TEA TIME
()
Date: March 04, 2019 04:28PM
Awesome mom and pop spot for afternoon tea that won’t break the bank like other places.
Attachments:
Attachments:
Re: Afternoon Tea In Fairfax City - HAVABITE
Posted by:
A iOS
()
Date: March 04, 2019 05:55PM
Perfect for Fairfax City Restaurant week
Re: Afternoon Tea In Fairfax City - HAVABITE
Posted by:
Please Kill Yourself
()
Date: March 04, 2019 05:59PM
Before shitting on this website with any more giant pictures of commercial spam, posted sideways. DICKWAD.
Re: Afternoon Tea In Fairfax City - HAVABITE
Posted by:
Real Fact
()
Date: March 04, 2019 06:41PM
7-11 is cheaper....
Re: Afternoon Tea In Fairfax City - HAVABITE
Posted by:
Have a biohazard
()
Date: March 04, 2019 07:05PM
I used to go to Havabite, a couple of weeks ago I read the last health inspection on Havabite. Many critical violations, and far more violations any other eatery in ffx city.
Re: Afternoon Tea In Fairfax City - HAVABITE
Posted by:
Ammoigo
()
Date: March 05, 2019 09:19AM
The violations were not truly health related.
Read the report carefully. The place is spotless and has been in business 50 plus years
Great food
Read the report carefully. The place is spotless and has been in business 50 plus years
Great food
Re: Afternoon Tea In Fairfax City - HAVABITE
Posted by:
do your math
()
Date: March 05, 2019 09:32AM
Ammoigo Wrote:
-------------------------------------------------------
> The violations were not truly health related.
>
> Read the report carefully. The place is spotless
> and has been in business 50 plus years
>
> Great food
Joint opened in the late 1970's
-------------------------------------------------------
> The violations were not truly health related.
>
> Read the report carefully. The place is spotless
> and has been in business 50 plus years
>
> Great food
Joint opened in the late 1970's
Re: Afternoon Tea In Fairfax City - HAVABITE
Posted by:
Eight!
()
Date: March 05, 2019 08:42PM
Great God!
They had 8 critical errors during a routine inspection in january 2019
http://healthspace.com/Clients/VDH/Fairfax/Web.nsf/formFacility.xsp?id=56DFD1600C88CCA288256C0100734327
01 - 2-102.11(A) - Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection
Observation: Observed several critical violations during the inspection, person in charge must provide training to staff to ensure compliance with regulations.
Correction: Review food safety training information and share the information with staff.
01 - 2-103.11(K) - Duties / No Bare Hand Contact with RTE by Use of Suitable Utensils
Observation: Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination. Observed person in charge handling ready to eat onions with bare hands.
Correction: The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready to eat foods. EHS discussed food safety regulations regarding bare hand contact with the person in charge.
01 - 2-103.11(L) - Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
06 - 2-301.15 - Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in the 3-compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
07 - 3-301.11(B) - No Bare Hand Contact with RTE Foods
Observation (CORRECTED DURING INSPECTION): A food employee was observed handling the following ready-to-eat food using their bare hands: Using bare hands to handle and slice raw onions then placed raw onions in a container for use in sandwiches.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS requested employee cook onions or discard them.
13 - 3-302.11(A)(1) - Food Protection from Contamination / Separate Raw from RTE
Observation (CORRECTED DURING INSPECTION): Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed in 1dr refrigerator in back storage room: raw shelled eggs stored over lettuce.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Manager placed raw shelled eggs on the bottom shelf below ready to eat foods.
13 - 3-302.11(A)(4) - Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered food containers 1. Olive can 2. feta cheese 3. mozzarella cheese 4. deli meat stored in the 2dr prep refrigerator by the cookline.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
13 - 3-304.11(A)-(B) - Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles
Observation (CORRECTED DURING INSPECTION): The following food item(s) were found stored in contact with soiled equipment or utensils: Prepped cucumbers and sliced tomatoes are over stuffed and stacked to touch the top of the reach in refrigerator lid.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. Manager reduced the amount of cucumbers and tomatoes by placing in a pan.
39 - 3-304.14(B)(1) - Wiping Cloths/Use Limitation/Wet Towel Storage
Observation (REPEAT): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
17 - 3-403.11(D) - Reheating for Hot Holding Rapidly Within 2 Hours
Observation (CORRECTED DURING INSPECTION): The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: Manager placed lentil soup in a container at the steam table without reheating it on the stove. The lentil soup was 90F.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. Staff reheated lentil soup on the stove within 15 minutes to 167F.
21 - 3-501.17 - Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation (CORRECTED DURING INSPECTION): The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: In the 2dr Refrigerator: 1. Babaganoush 2. Chicken Salad 3. Sliced cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous 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. Employee marked the product with the date it was prepared.
45 - 4-101.19 - Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: 1. Prep table on reach in refrigerator is made out of wood. Wood is used to elevate the steam table. 2. Newspaper lines the shelving units 3. Aluminium foil is used to line bottom shelves
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. REMOVE WOOD FROM THE KITCHEN. REMOVE NEWSPAPER AND ALUMINUM FOIL.
34 - 4-502.11(B) - Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
47 - 4-602.13 - Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Walls of the kitchen and shelving have accumulations of grime and debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
08 - 5-204.11(A) - Handwashing Sink / Location and Placement / Food Area
Observation: There is no handwashing sink upstairs in the dough mixing room, preventing routine handwashing by food workers.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
08 - 5-205.11(A) - Handwashing Sink / Accessible at All Times
Observation (REPEAT): The handwashing facility located at the 3-compartment sink and pizza oven is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
08 - 5-205.11(B) - Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the 3-compartment sink being used as a storage location for plastic containers.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
54 - 6-202.11(A) - Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the back storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
54 - 6-303.11(C) - Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas for the slicer. Observed to be below 50FC.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
53 - 6-501.12(A) - Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen and back storage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
They had 8 critical errors during a routine inspection in january 2019
http://healthspace.com/Clients/VDH/Fairfax/Web.nsf/formFacility.xsp?id=56DFD1600C88CCA288256C0100734327
01 - 2-102.11(A) - Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection
Observation: Observed several critical violations during the inspection, person in charge must provide training to staff to ensure compliance with regulations.
Correction: Review food safety training information and share the information with staff.
01 - 2-103.11(K) - Duties / No Bare Hand Contact with RTE by Use of Suitable Utensils
Observation: Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination. Observed person in charge handling ready to eat onions with bare hands.
Correction: The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready to eat foods. EHS discussed food safety regulations regarding bare hand contact with the person in charge.
01 - 2-103.11(L) - Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
06 - 2-301.15 - Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in the 3-compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
07 - 3-301.11(B) - No Bare Hand Contact with RTE Foods
Observation (CORRECTED DURING INSPECTION): A food employee was observed handling the following ready-to-eat food using their bare hands: Using bare hands to handle and slice raw onions then placed raw onions in a container for use in sandwiches.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS requested employee cook onions or discard them.
13 - 3-302.11(A)(1) - Food Protection from Contamination / Separate Raw from RTE
Observation (CORRECTED DURING INSPECTION): Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed in 1dr refrigerator in back storage room: raw shelled eggs stored over lettuce.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Manager placed raw shelled eggs on the bottom shelf below ready to eat foods.
13 - 3-302.11(A)(4) - Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered food containers 1. Olive can 2. feta cheese 3. mozzarella cheese 4. deli meat stored in the 2dr prep refrigerator by the cookline.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
13 - 3-304.11(A)-(B) - Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles
Observation (CORRECTED DURING INSPECTION): The following food item(s) were found stored in contact with soiled equipment or utensils: Prepped cucumbers and sliced tomatoes are over stuffed and stacked to touch the top of the reach in refrigerator lid.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. Manager reduced the amount of cucumbers and tomatoes by placing in a pan.
39 - 3-304.14(B)(1) - Wiping Cloths/Use Limitation/Wet Towel Storage
Observation (REPEAT): Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
17 - 3-403.11(D) - Reheating for Hot Holding Rapidly Within 2 Hours
Observation (CORRECTED DURING INSPECTION): The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: Manager placed lentil soup in a container at the steam table without reheating it on the stove. The lentil soup was 90F.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. Staff reheated lentil soup on the stove within 15 minutes to 167F.
21 - 3-501.17 - Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation (CORRECTED DURING INSPECTION): The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: In the 2dr Refrigerator: 1. Babaganoush 2. Chicken Salad 3. Sliced cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous 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. Employee marked the product with the date it was prepared.
45 - 4-101.19 - Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: 1. Prep table on reach in refrigerator is made out of wood. Wood is used to elevate the steam table. 2. Newspaper lines the shelving units 3. Aluminium foil is used to line bottom shelves
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. REMOVE WOOD FROM THE KITCHEN. REMOVE NEWSPAPER AND ALUMINUM FOIL.
34 - 4-502.11(B) - Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
47 - 4-602.13 - Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Walls of the kitchen and shelving have accumulations of grime and debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
08 - 5-204.11(A) - Handwashing Sink / Location and Placement / Food Area
Observation: There is no handwashing sink upstairs in the dough mixing room, preventing routine handwashing by food workers.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
08 - 5-205.11(A) - Handwashing Sink / Accessible at All Times
Observation (REPEAT): The handwashing facility located at the 3-compartment sink and pizza oven is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
08 - 5-205.11(B) - Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the 3-compartment sink being used as a storage location for plastic containers.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
54 - 6-202.11(A) - Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the back storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
54 - 6-303.11(C) - Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas for the slicer. Observed to be below 50FC.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
53 - 6-501.12(A) - Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen and back storage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Re: Afternoon Tea In Fairfax City - HAVABITE
Posted by:
hava biohazard
()
Date: March 06, 2019 12:49PM
Like I said...I used to go there. My wife gets the health dept reports and read me the report above, WE aint going again. I never had a problem with the place. I read the health inspector's reports intermittently, and I can say, I've never seen a report that long with that many violations. It's a small place, and that's a lot of stuff not up to code. My guess is they don't have an employee dedicated to knowing or caring enough to make sure they are operating safely, or got very sloppy. The reason these reports matter, because it's really the only behind the scenes evaluation of eateries that the pubic gets to see. 8 critical violations is a lot. The ticky-tack shit is forgivable, the rest of it......too many other choices to tempt fate, in my view.
Re: Afternoon Tea In Fairfax City - HAVABITE
Posted by:
yumuns
()
Date: March 06, 2019 09:34PM
Is this a swingers spot?
Re: Afternoon Tea In Fairfax City - HAVABITE
Posted by:
Shut up Americans
()
Date: March 07, 2019 12:09AM
This place is very good and has been a restaurant since at least 1950s. Under another name then Havabite in 1970s
A lot of violations are technical
The others have to do with burst pipes - hello!!! The building is 126 years old!! When this happens it is hard to clean right away as water is shit off.
Hand sinks separate??? You mean just like your holes???
Lighting intensity in the kitchen!??!
The place is an institution. They are still open - so it ain’t that bad and it looks like they corrected it.
You want ducking eat amazon deliveeed shit the rest of your life??
Be glad there is a great mom and pop place like Havabite that is still around.
A lot of violations are technical
The others have to do with burst pipes - hello!!! The building is 126 years old!! When this happens it is hard to clean right away as water is shit off.
Hand sinks separate??? You mean just like your holes???
Lighting intensity in the kitchen!??!
The place is an institution. They are still open - so it ain’t that bad and it looks like they corrected it.
You want ducking eat amazon deliveeed shit the rest of your life??
Be glad there is a great mom and pop place like Havabite that is still around.