This visit was made to conduct a follow-up inspection. The 3 door flip top/ under counter unit has been repaired. Ambient temperature varied from 31- 38.6 F. Food Protection Manager card renewal is still pending and manager will faxe to A. Guerreiro within 10 days
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card (FPM card is expired, obtain new card within 10 days)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/30/2016 | Follow-up | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card (FPM card is expired, obtain new card within 10 days)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (food handler used same glove after cracking raw egg for different tasks) Corrected onsite
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishmachine not dispensing enough sanitizer onto the dishes (dispensing 10 ppm onto plates). 3 compartment sink was set up (corrected the same day)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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03/29/2016 | Risk Factor | |
No violations observed
Brought binder and went over changes
Brought new Big 6 poster
Brought v/d clean-up kit and went over instructions/use
No violation noted during this evaluation. | 08/12/2015 | Routine | |
This visit was made to conduct a training inspection.
The following foodborne illness risk factors and interventions were observed:
Contaminated equipment/cross-contamination.
Poor personal hygiene/hands as a vehicle of contamination.
No violation noted during this evaluation. | 04/07/2015 | Training | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee did not use paper towel to turn off faucet (proper method demonstrated)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at sink back of kitchen) corrected immediately
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the hot water knob at hand sink in server station is not maintained in good repair (knob needs to be tightened for hot water to work)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (sani bucket on the cook line was over 100 ppm) corrected
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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12/04/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
*Repeat violations are subject to civil penalty*
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
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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08/06/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable.
Make sure employees know that raw meat should be stored below ready to eat or cooked foods.
*Repeat violations are subject to civil penalty*
- 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: raw sausage stored above cooked potatoes and bacon in walk-in cooler.
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. (pic moved sausage below potatoes and cooked bacon)
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of spinach and feta filling and other food items.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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. (Spray bottle on counter under gyro heater)
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.(employee labeled container)
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04/09/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very knowledgeable and helpful.
Make sure employee drinks are kept in a container with a lid and a straw.
Repeat violations are subject to civil penalty.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open drinking containers (coffe cup and plastic bottle) on prep top refrigeration unit above cutting board prep surface)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC moved employee drinking containers)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed ice cream scoop in container of water on counter next to hot hold table).
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. (PIC removed scoop and bucket)
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of soups, sauces, etc. (Observed hummus containers reused for soups and sauces in reach-in refrigerators)
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
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12/13/2013 | Routine | |
This visit was to conduct a routine inspection. CFM/owner was very helpful. The following items require attention:
1. Food employees shall use gloves or utensils (tongs, deli tissue) to prevent bare hand contact with all ready-to-eat foods such as lettuce, sliced tomatoes, sandwich buns, and lemons.
2. Make sure all packaged foods for sale in the establishment are properly labeled.
3. Ensure dispensing utensils are properly stored in the food with their handles above the top of the food and the container.
All repeat violations are subject to civil penalties.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: food employee across from grill was putting cut lettuce into bucket using his bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing no bare hand contact with ready-to-eat foods and food employee put gloves on.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: observed tong handle being stored on top of raw chicken in the prep refrigerator across from grill.
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. Corrected by removing tongs from raw chicken.
- Standards of Identity for Packaged Food
Observation: The following packaged food item(s) is not properly labeled: jars containing olives without labels.
Correction: Packaged food shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 Subpart A - General. All food for sale in the establishment shall be properly labeled.
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08/13/2013 | Routine | |
- 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.(cook handled raw chicken-did not wash hands/change gloves afterward)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods would not be cooled from 135°F to 41°F within a total of 6 hours: sausage, pasta (proper cooling methods were not used).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
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04/04/2013 | Risk Factor | |
No violations.
No violation noted during this evaluation. | 12/20/2012 | Risk Factor Assessment | |
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