A certified food manager must be on duty at all times of serving or offering food.
If time as a public health control is used for time/temperature control for safety (TCS) foods then proper documents and logs must be provided on site.
- Temperature/Specifications for Receiving (corrected on site)
Observation: Cut melons and butter were not received at 41ºF or less. Time as a public health control was being used for the cut fruit and butter. All foods were discarded at 12:30 PM.
Correction: Refrigerated, time/temperature control for safety foods shall be at a temperature of 5ºC (41ºF) or below when received. If a temperature other than 5ºC (41ºF) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: A catering employee was observed contacting pie with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Food Manager Certificate and Responsibility (corrected on site) (repeated violation)
Observation: The establishment is not under the immediate control of a Northern Virginia certified food manager. A manager arrived during the inspection.
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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11/20/2015 | Risk Factor | |
The program serves simple coffee and pre-packaged snacks.
- Meals are served for holidays and special events.
Email for more guidance on food safety.
No violation noted during this evaluation. | 06/26/2015 | Routine | |
Only non-tcs snacks today
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee contacting exposed RTE food (cookies) with bare hands. I spoke to the manager about using suitable utensils or single use gloves.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- 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. Ms. Upchurch had her ServSafe certificate that she received 9/29/14. I informed her to take that certificate to ORS Interactive to obtain her NVCFM card and fax or email a copy of it to me 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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12/05/2014 | Risk Factor | |
-Please install a soap dispenser at the designated kitchen hand sink.
- A Northern Virginia Certified Food Manager was not on duty during this inspection. A Northern Virginia Certified Food Manager must be on duty when food is being served. Coffee and non-TCS foods which are not pre-packaged require a Northern Virginia Certified Food Manager to be on duty.
- The right sink basin in the kitchen has been designated as the handwashing sink. Handwashing in the hand sink only.
- Luncheons and special events usually happen on Fridays. Please send event calendar to the Public Health Division.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The Frigidare refrigerator, GE refrigerator and the Kenmore oven are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The cabinets under sink are in poor repair.
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.
- Floors, Walls, and Ceilings/Cleanability (repeated violation)
Observation: The ceiling tiles (acoustic) in the kitchen are not designed, constructed, and installed so that it is smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at the 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.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 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.
- 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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06/18/2014 | Routine | |
- Dish detergent is used as handwashing soap. Please install a soap dispenser at the designated kitchen hand sink.
- A Northern Virginia Certified Food Manager was not on duty during this inspection. A Northern Virginia Certified Food Manager is only on duty during special events and luncheons. Coffee and non-TCS foods are served when a Northern Virginia Certified Food Manager is not present.
- Install a backflow prevention device to the mop sink faucet.
- Store the pots in the closet off the floor. The PIC stated the pots do not belong the senior program.
- The right sink basin in the kitchen has been designated as the handwashing sink. Handwashing in the hand sink only.
- Luncheons and special events usually happen on Fridays. Please send event calendar to the Public Health Division.
- Equipment and Utensils/Durability and Strength
Observation: The "GE" refrigerator, "Inglis" refrigerator, "Kenmore" oven, and the noncommercial oven are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Temperature Measuring Devices (corrected on site)
Observation: The "GE" refrigerator and "Inglis" refrigerator were not 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.
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.
- Equipment/Fixed, Spacing or Sealing
Observation: The counter-top in the kitchen is not sealed to the adjoining wall.
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/Good Repair and Proper Adjustment
Observation: The kitchen cabinetry is not maintained in a state of good repair.
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.
- Critical: Backflow Prevention Device, When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. There is no backflow prevention device on the mop sink faucet. The hose was removed from the basin.
Correction: Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
- Floors, Walls, and Ceilings/Cleanability
Observation: The kitchen ceiling tile is acoustic style and not designed, constructed, and installed so that it is smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. The right sink basin in the kitchen has been designated as the handwashing sink.
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.
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12/11/2013 | Routine | |
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