The purpose of today's visit was to conduct a routine inspection.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:------scoops observed in still/stagnant room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the majority of the cold holding units.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling vents are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/24/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Please continue to utilize rapid cooling methods and monitor temperatures of cooked items during the cooling process. Please make sure that each refrigeration unit has a unit thermometer in the front of the unit that is easy to find and read to verify that units are maintained at 41F or below.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Grilled chicken at 65-78F after cooling over 10 hours in the Walkin Cooler,
2) Cooked cut gyro at 47-48F after cooling over 10 hours in the Saturn 1DR upright cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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09/11/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. CFM/Owner has a good active managerial control practice in place by having all units checked and maintained by a third party professional on a monthly basis. In addition to this practice, EHS recommends that working air temperatures be placed in the front of each unit and visually checked every 2-3 hours. EHS observed that cooling methods to facilitate rapid cooling were not being utilized. EHS provided CFM/owner with cooling log, sign and methods in English and Spanish.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: ---------lettuce and sliced tomato placed. subs.
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. LETTUCE AND SLICED TOMATO DISCARDED AND EMPLOYEE WASHED HANDS AND PLACED A NEW PAIR OF SINGLE USE GLOVES ON.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--------------Observed two large deep containers of recently cooked meat sauce at 165F in the center and 110F on the outside cooling at room temperature at the beginning of inspection. At the end of the inspection, EHS observed that both containers were placed in the walkin cooler in the same large containers one hour later with only a few degree temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F:
1) Walkin Cooler two integral thermometers observed reading 42F and 45F. EHS measured air temperature to be 31F,
2) True 1DR flat top cooler unit thermometer observed at 60F, EHS measured air temperature at 41F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. CFM/OWNER PLACED EXTRA CALIBRATED THERMOMETER IN WALKIN COOLER. AN EXTRA THERMOMETER PROVIDED FOR OTHER UNIT.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment:
1) True 1DR prep cooler,
2) Beverage Air 1DR Display Cooler,
3) True 2DR flat top cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. EXTRA THERMOMETERS PROVIDED.
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03/16/2015 | Routine | |
The purpose of this visit is a follow-up and consultation to clarify the requirements for a letter of parasite destruction for the salmon and the updated consumer advisory. The Certified Food Manager has obtained a photo identification CFM card. The person in charge requested EHS to visit the facility to offer guidance on how to comply. An extension of up to 6 weeks is granted to allow for the reprinting of the menu. The letter of parasite destrution needs further clarification and must be addressed to this restaurant. Thank you.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: smoked salmon
Correction: Obtain a letter from your supplier for smoked salmon that states that the salmon sold to you is farm raised and pellet fed with 10 days. Fax a copy of the letter to 703-653-9448 ATTN: Area E-4 EHS. In addition, once your receive a copy of this letter, retain this letter for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the paper menu without proper disclosure: Steak, kabobs, smoked salmon and hamburgers.
Correction: EHS provided a written example to manager for compliance. Manager stated that he has approximately 50 menu's left and then will reprint using the guidance provided during inspection. Health Department will allow 30 days to reprint the menus which include a full consumer advisory. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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10/03/2014 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment. Dishmachine measured 50ppm using facility test kit. Employee health policy in place.
Food Temperatures continued:
sausage crumble 39F, pepperoni 41F in the pizza prep cooler
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling toasted bread when preparing a plate for service.
Correction: The employee was reminded that no bare hand contact with ready to eat foods is allowed. The server was directed to discard the bread and obtain tongs or deli tissue to use when plating bread. 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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: smoked salmon
Correction: Obtain a letter from your supplier for smoked salmon that states that the salmon sold to you is farm raised and pellet fed with 10 days. Fax a copy of the letter to 703-653-9448 ATTN: Area E-4 EHS. In addition, once your receive a copy of this letter, retain this letter for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Sliced mozzerella cheese from bulk in the two door undercounter cooler at server line in kitchen. Sliced bologna and other deli meat in the outdoor walk in refrigerator.
Correction: The manager dated the above identified foods during inspection today. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: 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: Lasagna, marinara sauce, meat sauce, spaghetti noodles all stored in the outdoor walk in refrigerator.
Correction: The manager dated the above identified foods during inspection today. 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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the paper menu without proper disclosure: Steak, kabobs, smoked salmon and hamburgers.
Correction: EHS provided a written example to manager for compliance. Manager stated that he has approximately 50 menu's left and then will reprint using the guidance provided during inspection. Health Department will allow 30 days to reprint the menus which include a full consumer advisory. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448, ATTN: Area E4 EHS. Failure to provide a copy of the photo identification card will result in further enforcement action.
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07/29/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw veal over grits in the two door ucr prep along cookline, observed raw beef over raw carrots in the walk in refrigerator, observed raw hamburger over liquid pasteurized egg white in the 1 door ucr prep along cookline
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: 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: marinara sauce and cooked lasagna in the walk in refrigerator
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the back handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. A handwashing sign was provided during inspection.
- Physical Facilities Good Repair
Observation: Observed that the exposed drywall near back door and missing cove moulding near cookline and these areas are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/06/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: meatballs = 51-F, feta cheese = 50-F, chicken = 45-F, spaghetti = 47-F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (Relocated)
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottle noted.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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08/21/2013 | Risk Factor | |
| No violation noted during this evaluation. | 05/03/2013 | Follow-up | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: reach-in and walk-in refrigerators.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoops and knives stored in-between tables and behind the 3-compartment sink.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: 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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: potato salad = 46-F, fettuccini = 46-F, crab cake meat = 46-F, gyro meat = 49-F. feta cheese=52-F, Caesar dressing= 54-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (Relocated and some discarded)
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: salad prep station
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grease splash: Wooden overhead above the prep table near the mixing machine.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs on the ceiling fixtures in the back room 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.
- Physical Facilities Good Repair
Observation: Observed that the 3-compartment sink is not properly sealed to the wall.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Seal this sink securely to the wall.
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04/02/2013 | Routine | |
The purpose of today's visit was to verify that the menus have been updated with a complete consumer advisory disclosure and reminder statement on any menu items that is served or offered undercooked. EHS observed that the lunch/dinner menu has been fully updated with a complete consumer advisory for New York strip, Hamburger, Angie Burger and Smoked Salmon. The breakfast menu was partially updated.
Please do not place an asterisk next to menu items that are not offered undercooked and that are always fully cooked. Also please be sure to place an asterisk next to all menu items that may be served undercooked.
Please email or fax a draft copy of the breakfast menu once it has been corrected, before the menu is printed so that the EHS may verify that breakfast menu is correct before printing. Please correct the breakfast menu no later than the end of December 2012.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the breakfast menu without proper disclosure: -----
1) Two eggs any style served with the Waffle Deluxe, Pancakes Deluxe and French Toast Deluxe,
2) Smoked salmon served with Bagel all the Way and smoked salmon served as side order.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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12/04/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Angie's Family Restaurant, 9569 Braddock Rd, Fairfax, VA 22032 »