- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wiping cloths improperly stored between use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Plumbing / Maintained in Good Repair
Observation: 3-compartment sink faucet was broken.
Correction: A plumbing system shall be maintained in good repair.
It's been assignet for repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities
Observation: Walls and floors of walk-in cooler and ceiling of kitchen noted in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
06/05/2015 | Routine | |
*Note - you must maintain access to restroom for customers)
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food on speed racks in back are not protected form contamination (exposed on top).
Correction: Foods shall be covered and/or protected from contamination (empty pan placed above top item - corrected).
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Gaskets on 3-door low boy cooler are broken/missing.
Correction: Gaskets must be maintained in good repair.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Hand sink being used for other purposes (knife laying in sink).
Correction: Hand sinks shall only be used for hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: No paper towels were present at back hand sink.
Correction: Paper towels must be provided at hand sinks at all times (corrected).
|
06/25/2014 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Obtain your No. VA CFM card and fax a copy to my attention within 10 business days.
2) No bare hand contact is allowed with ready-to-eat foods.
3) Ensure that all hand sinks are fully stocked with soap and paper towels.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cake. Employee was trimming cake edges with his bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 3 door cooler (left door).
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at front hand sink).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Numerous fruit flies observed in facility.
Correction: 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.
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
|
12/17/2013 | Routine | |
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the refrigerator door, gaskets, the bulk containers, the fan in the walk-in freezer, and the mixer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Wash Procedure is Effective & Appropriate to Equipment/Utensil
Observation: The faucet at the warewashing is not long enough to reach all 3 sinks.
Correction: Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
- Equip/Utensils/Linens/Single-Service/Storage, Location (repeated violation)
Observation: Single service containers were found stored on the hallway floor. Items were elevated during the inspection..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall moulding in the rest-room is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The window cleaner was improperly stored with single service cup lids at the front counter. Single service cake plates were improperly stored with cleaning chemicals, and salt was improperly stored on top of a 5 gallon container of paint. The salt, window cleaner and cake plates were relocated during the inspection.
Correction: 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.
|
06/19/2013 | Routine | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Cakes and cookies are improperly stored on the floor in the walk-in units.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equip/Utensils/Linens/Single-Service/Storage, Location (repeated violation)
Observation: Single service containers were found stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the rear is being used to clean equipment and utensils. A knife improperly placed at the hand sink. Removed during the inspection
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: The faucet at the front hand sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at the rear handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the rear handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the under the prep tables is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
12/19/2012 | Routine | |
Restaurant representatives - add corrected or new information about Landmark Bakery & Cafe, 670 S. Pickett St, Alexandria, VA 22304 »