The purpose of this visit was to conduct a risk factor assessment. No critical violations noted during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 12/18/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Good date-marking practices observed during today's visit, as well as proper food storage to prevent cross contamination. Employee health policy training material observed in compliance. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 06/26/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
REMINDERS:
Put all potentially hazardous foods on ice while preparing sandwiches. (For example, chicken salad, sliced tomatoes, cheese)
Note: Consumer Advisory provided when required during the event and quotations.
Facility Data:
Hood: Every 6 months and filters biweekly.
Grease trap: weekly
Pest Control: Monthly
- 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: Feta cheese
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.
- 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: Observed attachements for the panini grill has grease and debris accumulated on it. The coffee station table (outside walk-in freezer needs cleaning).
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Utensils were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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04/04/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
Please email the signed agreement for the new employee within 10 days.
Note: Observed 5 fruit flies near the 3-vat sink area. Last pest control service was provided in the past 10 days. Recommend to keep the drains clean and increase the frequency for pest control services until the problem is resolved.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." New part-time employee needs to sign the agreement.
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: 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: Excellent date marking but the 7 days should be counted including the prep date. Observed cooked food marked as 11/13/2013 through 11/20/2013. The discard date should be 11/19/2013 in this case. Discussed with the chef and the owner.
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.
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11/13/2013 | Risk Factor | |
- 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: Tomato sauce prepared on 4/15/2013. Note: Discarded.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Food Contact Surface/Smooth, Easily Cleanable (corrected on site)
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. Observed brush with metal band used to apply butter also the handle of metal scraper was melting and not easily cleanable. Note: Both items discarded.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal pans/trays were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the coffee station.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
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.
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04/22/2013 | Routine | |
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