- Temperature Measuring Devices
Observation: The display self serving cooling unit needs a thermometer.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Outer Openings, Protected
Observation: The door leading to the back hallway and the door next to the dining room have a gap on the bottom.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Controlling Pests (Pf) (repeated violation)
Observation: Mouse droppings observed in the storage room floor.
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13.
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03/14/2016 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: The kitchen hand sink was without paper towels.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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09/23/2015 | Risk Factor | |
The kitchen floor drain covers are not rodent proof. A follow-up inspection will be conducted on or after March 18, 2015. According to the Certified Food Manager the food is provide by Merchant's Food Supplier and all food received are prep-cooked.
- Food Temperature Measuring Devices
Observation: The display cooling unit is missing the internal thermometer.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Refuse/Covering Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Controlling Pests (Critical)
Observation: Rat and mouse droppings were observed in the kitchen and in the storage room. Also a rat burrow was observed next to the outside trash container.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: The floor corners and edges need cleaning, especially inside the storage room.
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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03/11/2015 | Routine | |
Remember to store TCS foods on the lowest shelf of the cold buffet.
Install soap in the soap dispensers as soon as possible.
- Floor and Wall Junctures, Coved, Enclosed or Sealed
Observation: Several walls and floor junctures are not sealed. The floor around the electrical sockets are not sealed.
Correction: The floors in food establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. Grading of the floor to drain allows liquid wastes to be quickly carried away, thereby preventing pooling which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria monocytogenes.
- Handwashing Cleanser, Availability
Observation: There is no hand washing soap in the soap dispenser. One soap bottle for two handwashing sinks.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
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09/19/2014 | Routine | |
- Water/Pressure/Quantity and Availability (corrected on site)
Observation: No hot water in the kitchen and bathroom sinks.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Inadequate water pressure could lead to situations that place the public health at risk. For example, inadequate pressure could result in improper handwashing or equipment operation. Sufficient water pressure ensures that equipment such as mechanical warewashers operate according to manufacturer's specifications.
- Plumbing System/Maintained in Good Repair
Observation: Faucet on 3-compartment sink needs to be adjusted.
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.
- Refuse/Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no waste receptacle located at the hand washing sink.
Correction: If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group or adjacent lavatories. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at employee toilet handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Hand Drying Provision
Observation: No paper towels in employee toilet room.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
Observation: No handwashing sign in the employee toilet room.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Intensity/Lighting
Observation: One of the two (2) lights in dry storage room are not working.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Physical Facilities/Repairing
Observation: Baseboards cove need to be sealed throughout the kitchen and dry storage room
Correction: also mop sink room
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
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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08/31/2014 | Pre-Opening | |
1. No hand washing signs on hand sinks.
2. The flooring material in the kitchen was observed not properly sealed/installed and also in the mop sink room.
3. Employee lockers are not installed.
4. Dry storage room is not finished.
5. Floor damaged at the entrance of mop sink rooms.
6. Some light shields in the kitchen are broken.
CO 1400584 not approved.
Please make sure to place and hook-up all the equipment properly
No violation noted during this evaluation. | 08/29/2014 | Pre-Opening | |
Install soap and paper towel dispensers at the handsinks. Provide handwash signs at handsinks. The flooring material in the kitchen was observed not properly sealed/installed in several areas, especially around the floor drains/sinks. Employee lockers are due to be installed in the mop sink room. Finish the wall in the mop sink room to be smooth, nonabsorbent, and easily cleanable. Floor material at the entrance of the mop sink room observed damaged. Plumbing connections under the 2-compartment preparation sink observed leaking. Floor/wall coving near the employee rest-room and mop sink area observed torn/damaged. Some light shields in the kitchen observed broken and a light shield behind the serving line observed broken. The exhaust fan in the hood system was observed not working. Water observed pooling around the kettle. The floor material around the drain under the kettle observed damaged. The dry storage room is still in the process of completion. Ensure that the holes in the dry storage room walls are sealed. The floor material in the dry storage room has yet to be installed. Make sure that the dry storage room wall and floor material is coved based and smooth, nonabsorbent, and easily cleanable. The walk-in refrigerator and the walk-in freezer has just been turned on today and were currently not at proper cold holding temperature. An area/seam of the wall behind the service line observed in need of caulking. CO Not Approved - 1400584. Contact Health Department when ready 703-228-7400.
No violation noted during this evaluation. | 08/28/2014 | Pre-Opening | |
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles in the Vulcan walk-in refrigerator (light not operating).
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
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food on serving line (some lights in ceiling not operating).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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03/27/2014 | Routine | |
Unwrapped spoons facing different directions.
No violation noted during this evaluation. | 09/20/2013 | Risk Factor | |
- Refuse/Covering Receptacles (repeated violation)
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Light Bulbs, Protective Shielding
Observation: The light buls in the walk-in freezer is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food [few ceiling lights are out].
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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03/11/2013 | Routine | |
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