| No violation noted during this evaluation. | 12/22/2015 | Risk Factor | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Observed an open beverage container (on prep table) not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of cheese empanadas. manager was given a written procedure during the inspection.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Manual Warewashing/Sink Compartment Requirements (repeated violation)
Observation: The sink compartments are not large enough to accommodate immersion of the largest equipment and/or utensil.
Correction: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in paragraph (C) of this section shall be used. The 3 compartment sink requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used. Alternative manual warewashing equipment, allowed under certain circumstances and conditions, must provide for accomplishment of the same 3 steps: 1. Application of cleaners and the removal of soil
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles in the True one door refrigeration unit in the kitchen.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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06/17/2015 | Routine | |
| No violation noted during this evaluation. | 12/10/2014 | Follow-up | |
Three compartment sink has a direct connection to the wall and it has no grease interceptor.
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site) (repeated violation)
Observation: A package of fresh green beans were found to be moldy. They were discarded.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of cheese empanadas. A written procedure was emailed to the owner.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager (card has expired). The owner was informed to obtain a new card and email/fax me a copy within 10 days.
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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12/03/2014 | Risk Factor | |
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. Observed open bags of flour.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Food Labels/Labeling
Observation: Food (bread crumbs) packaged in the establishment is not labeled as specified in law.
Correction: Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surfaces of the beverage crates and milk crates are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Manual Warewashing/Sink Compartment Requirements
Observation: The sink compartments are not large enough to accommodate immersion of the largest equipment and/or utensil.
Correction: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment as specified in paragraph (C) of this section shall be used. The 3 compartment sink requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used. Alternative manual warewashing equipment, allowed under certain circumstances and conditions, must provide for accomplishment of the same 3 steps: 1. Application of cleaners and the removal of soil
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01/21/2014 | Routine | |
A written procedure was given to the CFM.
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: The moldy strawberries where observed in the open refrigerator display and are not unadulterated and/or honestly presented.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Critical: Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of cheese empanadas.
Correction: If time only is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual operations, using a proper solution. An employee was observed washing food contact equipment and not sanitizing.
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the toiletroom is not maintained so that it is accessible at all times for employee use. The hot water was observed turned off.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The hot water faucet knob at the toilet room handsink was observed leaking, turned off and is not maintained in good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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07/02/2013 | Routine | |
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