- Food Manager Certificate and Responsibility (corrected on site) (repeated violation)
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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11/30/2015 | Follow-up | |
Due to the pattern of violations, a Notice of Alleged Violation (NOAV) will be issued. A follow-up will be conducted in 30 days, on or about November 30, 2015.
- Food Temperature Measuring Devices (repeated violation)
Observation: A food temperature measuring device (metal stem probe thermometer capable of taking internal food temperatures from 0-220 F in two degree increments) is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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.
- Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The manager on duty card has expired. Obtain a new card and fax/email/text me a photo of the new card 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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10/28/2015 | Follow-up | |
The three part sink grease intercepter is cleaned out once a month.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The left side of the ice machine is not smooth with it's peeling protective liner.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Food Temperature Measuring Devices
Observation: A food temperature measuring device (metal stem probe thermometer capable of taking internal food temperatures from 0-220 F in two degree increments) is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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.
- Equipment/Fixed, Spacing or Sealing
Observation: The employee rest-room handsink is no longer properly sealed/caulked to it's adjoining wall. Areas between the front counter top and it's adjoining wall tiles are not all properly sealed.
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
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Some pink mold was observed inside the ice machine.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing food containers were observed stacked while still wet.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Physical Facilities/Repairing (repeated violation)
Observation: The floor tiles in the employee rest-room 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.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Mouse droppings were observed on the floor of the closet with folding doors.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. 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.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The manager on duty card has expired. Obtain a new card and fax/email/text me a photo of the new card 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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07/01/2015 | Routine | |
Quat sanitizer tested for proper concentration using the provided test strips.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Shelving underneath the soda dispensing machine observed in need of cleaning.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and 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.
- Plumbing System/Maintained in Good Repair
Observation: Handsink in the employee rest-room observed slow to drain.
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.
- Cleaning, Frequency and Restrictions
Observation: Ceiling tiles above the True Refrigerator observed in need of cleaning.
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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07/03/2014 | Routine | |
- Critical: Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge the diseases and symptoms associated with the diseases that are transmissible through food. Advised manager of the Employee Health policy which was hanging on bulletin board. Manager was unaware of its existence.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
- Critical: Cleaning Procedure/Hands and Arms/Order (corrected on site)
Observation: Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms. Observed employee recontaminate hands by not using the paper towel to turn off manually operated faucet handles.
Correction: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Observed pepperoni pizza pretzels hot holding at the improper temperature of 115-128 F. Food was 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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
- Equipment/Fixed, Spacing or Sealing
Observation: The counter-mounted 3 compartment sink that is not easily movable is no longer sealed to the wall. Sealant needs to be replaced.
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed
- Critical: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness (corrected on site)
Observation: The quaternary ammonium chemical sanitizer used in the sanitizing solution does not meet the criteria specified under section 7-204.11, is not used in accordance with the EPA-approved manufacturer's label use instructions, does not have a minimum temperature of 75ºF, have a concentration as specified under section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, or used only in water with 500 mg/L or less or in water having a hardness no greater than specified by the manufacturer's label. Observed sanitizer solution when tested 100 ppm or less. Solution must be 200 ppm. Use test kit to ensure proper sanitizing solution concentration.
Correction: An quaternary ammonium chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a: (1) Minimum temperature of 24ºC (75ºF), (2) Have a concentration as specified under section 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and (3) Be used only in water with 500 mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. The effectiveness of chemical sanitizers can be directly affected by the temperature, pH, concentration of the sanitizer solution used, and hardness of the water. Therefore, it is critical to sanitization that the sanitizers are used properly and the solutions meet the minimum standards required in the Code.
- Physical Facilities/Repairing
Observation: Observed floor tiles in the employee restroom 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.
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment. Observed a tea urn on prep table which is no longer in use (soiled inside).
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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07/03/2013 | Routine | |
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