- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and donning the gloves.
Correction: Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms
- Hands and Arms/Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a warewashing sink.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Shellstock, Maintaining Identification (corrected on site)
Observation: Inadequate record keeping system for Shellstock when removed from their tagged or labeled container. Shellstock tags from mussels, oysters and clams are commingled.
Correction: (Corrected by instructions) - Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container with different certification numbers
- Shellstock, Maintaining Identification (corrected on site)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label.
Correction: (Corrected by instructions) - The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Shellstock, Maintaining Identification (corrected on site)
Observation: Inadequate record keeping system of Shellstock tags.
Correction: (Corrected by instructions) - Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee contacting exposed RTE food (sandwich bread) with bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Clam chowder, seafood bisque, several other seafood soups and keylime pies, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surface of the toaster oven, convection oven, grill are not kept free of an accumulation of dust, dirt, food residue, and/or other debris. The glass doors of the "Continental" 2-dr upright display refrigerator are also in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. Three (3)-compartment sink was not properly set up and an employee was observed doing all three seteps (washing, rinsing and sanitizing) in one sink.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Boxes of clean single-use utensils were found stored in the toilet room.
Correction: Discontinue storage of clean equipment and utensils in toilet rooms or other areas subject to contamination.
- Physical Facilities/Repairing (repeated violation)
Observation: Some floor tiles are cracked, broken or damaged and are in need of repair/replacement.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The entire kitchen and dining room floor is in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The food manager card expired on 03/02/2015.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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01/05/2016 | Routine | |
1. Please make sure to set up three (3)-compartment sink as: wash, rinse and sanitize and use it.
2. No cooling/cooling methods observed during this inspection.
3. No sanitizer buckets and washing of vegetables (lettuce, tomatoes) were observed.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: George Forman grill and chest freezer are not designed and constructed to be durable.;Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of storage shelves is not kept free of an accumulation of dust, dirt, food residue, and/or other debris. The exterior of toaster and microwavave ovens are in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the potato slicer are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Physical Facilities/Repairing (repeated violation)
Observation: Some floor tiles are cracked, broken or damaged and are in need of repair/replacement.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The walls and floors around the deep fryer are in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/15/2015 | Routine | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sliced tomatoes at 51 F, discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The George Forman and chest freezer are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Ventilation Hood Systems, Adequacy
Observation: The electrical stove is not under the hood and grease in collecting on the wall and equipment around the stove.
Correction: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. If a ventilation system is inadequate, grease and condensate may build up on the floors, walls, and ceilings of the food establishment, causing an insanitary condition and possible deterioration of the surfaces of walls and ceilings. The accumulation of grease and condensate may contaminate food and food-contact surfaces as well as present a possible fire hazard.
- Physical Facilities/Repairing (repeated violation)
Observation: Some of the floor tiles are cracked or damaged.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The wall and floor are around the hood need cleaning. All the floor corners and edges need cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/08/2014 | Routine | |
#1- Agreed
#2- Agreed
#3- Provided a sign to the owner.
#4- Agreed
#5- Container for single service items will be moved inside the establishment.
#6- Disposable single service will be used.
#7- Agreed
#8- Owner agreed dogs will not be allowed on laps.
#9- Agreed
#10- QUAT Sanitizer will be used to clean.
#11- Agreed
#12- Agreed
#13- Incident log given to the owner. All information must be filled out.
#14- Agreed
The Owner agreed to all criterion
**Tentative approval pending
**Dog Dining Variance**
No violation noted during this evaluation. | 04/10/2013 | Other | |
"Keep It Clean" DES poster provided.
- Equipment and Utensils/Durability and Strength
Observation: The George Forman grill and the Kitchen Aid food processor are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Fixed, Spacing or Sealing
Observation: The toilet room hand sink is no longer tightly sealed to wall.
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed
- Physical Facilities/Repairing
Observation: Some floor tiles damaged around display cases. Floor in walk in observed rusty. Bottom of rear door observed damaged.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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03/11/2013 | Routine | |
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