- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods (raw eggs stored above open bags of cut lettuce in the two door under counter refrigerator).
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sliced cheese stacked too high in the top portion of the sandwich prep refrigerator, and the rest of the foods inside the prep refrigerator were cold holding at the improper temperatures of 44-48 F
Correction: the cheese was reduced in size in the pan and the unit was adjusted to a colder setting.
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07/17/2015 | Risk Factor | |
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw shell eggs found stored above open packages of chicken pieces in the two door under counter refrigerator. The items were rearranged inside the unit so the eggs are all on the bottom shelf.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Whipped butter cold holding at the improper temperature of 61 F on the counter. Placed back inside the refrigerator. Cut leafy greens cold holding at the improper temperature of 46 F in the "Refcon" upright open salad display case refrigerator. These greens were relocated to it's bottom shelf
Correction: these greens may still need to be relocated to another refrigerator unit until this unit can hold these greens at or below 41 F.
- Equipment/Good Repair and Proper Adjustment
Observation: The "Federal" salad prep unit door handle is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. The "Refcon" unit is not keeping foods at or below 41 F. The walk-in refrigerator door self-closer is damaged. The "Bev Air" one door under counter refrigerator door gaskets are damaged.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Some refrigerator bottom shelves and their door gaskets are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The three compartment sink was not set-up
Correction: none of the stoppers are working properly. The manager was able to place milk crates and buckets under the stopper handles so that the sinks could retain water and be set-up to wash-rinse-sanitize food-contact surfaces.
- Plumbing System/Maintained in Good Repair
Observation: The employee rest-room handsink is slow to drain and the prep sink faucet drips.
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.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the ceiling of the serving prep-line, some in the kitchen ceiling, and some in the "Refcon" refrigerator are 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
- Physical Facilities/Repairing
Observation: The grout in-between floor tiles in the serving prep-line, and a base tile entering that area are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The kitchen walls and floors are not cleaned as often as necessary to keep them clean.
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.
- Poisonous or Toxic Materials/Restrictions/Presence and Use (corrected on site)
Observation: Household use only "Raid" ant and roach spray is not required for the operation and maintenance of the food establishment. It was discarded.
Correction: Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the food establishment. This section does not apply to packaged poisonous or toxic materials that are for retail sale. The presence in the establishment of poisonous or toxic materials that are not required for the maintenance and operation of the establishment represents an unnecessary risk to both employees and consumers. Preserving food safety depends in part on the appropriate and proper storage and use of poisonous or toxic materials that are necessary to the maintenance and operation of a food establishment. Even those that are necessary can pose a hazard if they are used in a manner that contradicts the intended use of the material as described by the manufacturer on the material's label. If additional poisonous or toxic materials are present, there is an unwarranted increased potential for contamination due to improper storage (e.g., overhead spillage that could result in the contamination of food, food-contact surfaces, or food equipment) or inappropriate application.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2015 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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01/13/2015 | Routine | |
1. Seal the drop sink, next to hand sink in back kitchen.
2. Wash hands frequently.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Butter cold holding at the improper temperature of 64F on top of "True" 2-dr counter refrigerator (discarded).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surface of the milk crates used for shelving is 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.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The interior of the "Randell" left prep refrigerator is not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
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01/15/2014 | Routine | |
Wash rinse and sanitize the parts of the slicer that are not removable.
Obtain PA information on cheddar bagels.
*Fax a copy of one of the 3 mangers valid CFM card present during the inspection.
* A copy of a valid Northern Virginia Certified Food Managers Card was Faxed 2/14/13
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored. Knife observed stored in the sanitizer bucket.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Equipment/Fixed, Spacing or Sealing (repeated violation)
Observation: The mop sink, toiletroom handwashing sink, and the 3 compartment sink that are not easily movable are not sealed to adjoining walls and are exposed to spillage or seepage.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
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02/08/2013 | Routine | |
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