- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: Observed cooked pizza at 66F.
Correction: Potentially Hazardous Foods shall be maintained in hot holding at a temperature of 135F or above to control bacterial growth. Note: Discarded. Note: The owner will use TPHC starting today.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Ricotta cheese, marinara sauce and shredded cheese opened 48 hours ago.
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 the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life and is clearly undertood and properly used by the employees.
- Sanitizer Test Kit Required (repeated violation)
Observation: No test strips for sanitizer tablets (quarternary ammonia solution).
Correction: Provide test strips for quarternary ammonia solution and use them.
- 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 (corrected on site) (repeated violation)
Observation: Observed that the 3-vat sink area has an odor and old santizing bucket prepared a day ago in the prep area. Flour on the floor around the dough maker. Unused refrigerator and freezer needs cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Note: Discarded the old sanitizer.
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02/01/2016 | Routine | |
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the dough maker is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Observed lots of fruit flies.
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. Please call pest control service to treat for fruit flies. Invoice will be reviewed during follow-up inspection.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor, 3-vat sink area, shelves under the prep table, unused refrigerators have debris in it, unclean dishes in the sink is 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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08/28/2015 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pizza sauce 50F, shredded cheese 51F--2Dr prep top. Pizza sauce--50F-2DR prep refg.
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. Note: Discarded.
- 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: mozzarella cheese, feta cheese opened 7 days ago .
Correction: 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. Note: Discarded.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit for quateranary ammonia located in the facility for monitoring the concentration of the chemical sanitizing solutions. Note: The owner used tablets.
Correction: Obtain a Quateranary Ammonia Test strips if you want to use tablets. Note: The owner will use Bleach because he has chlorine test strips.
- 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: Leader 3DR prep refrigerator left 50F. Note: The other prep refrigerators were not working and not in use.
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.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours (repeated violation)
Observation: The food-contact equipment surface of the dough maker is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
- Critical: Plumbing / Maintained in Good Repair
Observation: The drain under 3-vat sink is clogged, could observe standing water in the drain.
Correction: A plumbing system shall be maintained in good repair. Please call the EHS when the drain is fixed.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed lots of fruit flies.
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. Please call pest control service to treat for fruit flies. Invoice will be reviewed during follow-up inspection.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor, 3-vat sink area, shelves under the prep table, unused refrigerators have debris in it, unclean dishes in the sink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Observed that the 3-vat drain is clogged, which results in fly infestation.
Correction: The owner voluntarily closed the facility until the drain is fixed/cleaned. Please clean the grease trap and call the EHS for re-opening.
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08/27/2015 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before engaging in food preparation, after after handling credit card and soiled utensils and activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Jewelry Prohibition
Observation: Employees observed wearing wrist band due to injury which will prohibit proper handwashing.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food items is observed to be unsound or adulterated: observed feta cheese on prep top with whitish coat on the food and also on green olives
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Note: Discarded.
- 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 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: feta cheese, hummus, pizza sauce, cooked chicken wings, cooked gyro
Correction: 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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits were observed on the food contact surfaces of the following cooking equipment: pizza trays
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of the microwave is observed with food debris
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Note: Clean the microwave
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours (corrected on site)
Observation: The food-contact equipment surface of the flour container used to stretch dough is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Note: The owner took it away for washing.
- Critical: Fairfax City Code/Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash check, or credit card. Failure to pay the permit renewal fee and obtain the 2010 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
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: Observed that the floor and shelves of prep table in the kitchen has dust accumulation and is 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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02/25/2015 | Routine | |
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil. LAUNDER WHEN SOILED.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: MARINARA IN CANS, CHICKEN & SPAGETTI SAUCE.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the WET EASH CLOTHS with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
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.
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09/29/2014 | Complaint | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. FOOD SERVICE WORKER WASHED HANDS THEN WITH CLEAN HANDS, SHUT OFF WATER FAUCET
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. FOOD SERVICE WORKER CAME IN FROM A DELIVERY AND DID NOT WASH HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. ORAL & WRIITEN INFO. PROVIDED.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: FACILITY THERMOMETER MEASURED 24F FOR ROOM TEMP. OF 77F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager is responsible for being present during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment, utensils, and surfaces. More Certified Food Managers are recommended AND ARE DIRECTLY REQUIRED TO MAINTAIN A PERMIT TO OPERATE (SEE VIOLATION ABOVE FOR DETAILS).
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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07/10/2014 | Routine | |
3 Comp. sink still has no long faucet spout, reaching all 3 sink basins. Owner said he will comply ASAP.
- 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: Chicken 44F, & Meatballs 45F, @ #2.
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. Discarded items, adjusted temp. of unit lower and sealed top gaps.
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution of the 3 compartment sink & wash cloth buckets.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 compartment sink with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: The handwashing sink at near kitchen is equipped with separate cold and water faucets rather than a mixing valve or combination faucet. 97F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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03/18/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
A certified food manager must always be present when the restaurant is operating. It is recommended more than one person obtain the certified food manager license.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- 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 all handwashing sinks used by food employees. OBSERVED HAND SINK BY 3-COMPARTMENT SINK AND RESTROOM DO NOT HAVE HAND WASHING SIGNS.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED HAND WASHING SIGNS.
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12/20/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*The establishment has change trade name from "Antonio's Pizza" to "Angie's Pizza"
1. A chest G.E freezer is not an approved equipment and is being taken out of the establishment.
2. Indirect waste water drain lines under the three-compartment sink are being adjusted to create required air-gaps.
3. Faucet of the three-compartment sink shall be replaced with a longer one that reaches all three compartments.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 09/26/2013 | Follow-up | |
PREOPERATIONAL FINAL INSPECTION
1. Smooth, nonabsorbent and washable ceiling finishes have not been installed at the kitchen, ware washing area and rest room.
2. Plumbing connections at the three-compartment sink do not meet neither the Health Department requirements nor the approved plans riser diagrams: (a) Air-Gaps of at least one inch have not been created on the waste water drain lines originating from the wash and rinse compartments of the three-compartment sink. (b) Waste water drain line from the grease interceptor was not installed according to approved plans which shows directly connected to the main sewer line. The owner has been provided the Health Department sheet showing "Acceptable Grease Trap Installation Methods."
3. A hand washing sink with soap and paper towel dispensers, called for on approved plans, have not been installed at the ware washing room.
4. Food service menu has not been provided.
5. Certified Food Manager has not renewed his expired Food Manager Certification I. D. Card.
6. During this inspection, the owner indicated that he plans to install a pizza display equipment at the front counter. Revised plans showing the equipment and the required sneeze guards shall be submitted to the Health Department.
7. Hand sink at the rest room has not been caulked to wall.
8. A mop rack has not been installed at the mop sink.
9. A locker or cloth hooks for employees personal belongings have not been provided.
10. A self-close device has not been installed on rest room door.
11. A covered trash receptacle has not been provided at rest room.
*Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 04/30/2013 | Pre-Opening | |
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