This visit was made to conduct a follow-up inspection. A new dish machine has been installed and the pest control company has exterminated to eliminate the pest.
No violation noted during this evaluation. | 03/07/2016 | 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.
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.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the reach-in freezer unit. Raw fish is improperly stored above cheese and raw beef is improperly stored above vegetables. The raw fish and beef were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: the ice scoop is stored on top af a container.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The tea bags are improperly stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: stuffed chicken breast. The chicken breast was tightly covered with plastic wrap during the cooling process. The stuffed chicken breast were uncovered during the cooking process.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): shelf in the walk-in freezer.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) The mechanical dish machine must be repaired before it is used to sanitize dishes. Use the 3 compartment sink to sanitize dishes until the dish machine is repaired.
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area where employee's bottled water was located on prep table is not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Locate an area to accommodate employees' personal needs that prevents the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Evidence of mice in the dish machine area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the cooking area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Restricted Use Pesticides, 40 CFR Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Observed Raid in the mop sink in the dish machine area. Raid is not an approved pesticide please discontinue using it. Raid was discarded during the inspection.
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used.
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02/22/2016 | Routine | |
Received a faxed report indicates that the walk-in cooler was repaired on June 21 and temperature at 38F.
No site visit conducted.
No violation noted during this evaluation. | 07/27/2015 | Follow-up | |
Discussed proper cooling methods, cold holding and food storage orders with the person in charge. Employee health policy reviewed.
Maintenance service was contacted during the inspection.
Note: Keep monitor walk-in cooler to maintain food temperatures at 41F or below.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw fish stored over ready-to-eat food in the freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: beef, shrimp, cooked vegetables, cheese in walk-in cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Foods relocated, and maintenance service contacted.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice machine bin.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Sanitizer concentration at 200 ppm (chlorine) in wiping cloths bucket.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
Adjusted to 50 ppm.
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07/21/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food handler did not use paper towel to turn off faucet after washing hand (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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (foods cooling in walk in refri. covered with plastic) corrected during inspection
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (need quat test strips, using quat in 3 comp sink and sani buckets)
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level of the prep sinks was not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas (over prep tables)
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: quat being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (quat in 1 sani bucket was at 500 ppm) corrected at time of
Correction: Utilize only quat that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces (per manufacturer sani must be at 200ppm)
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03/18/2015 | Routine | |
1. Test the sanitizer and change if it is under 200ppm
2. Replace all the burnt lights.
3. No hot foods to be tested for hot temperatures.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. walk-in
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Plumbing / Maintained in Good Repair
Observation: The floor sink at the cookline 3 compartment sink is slow to drain and clogged.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (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.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. walk in
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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10/16/2014 | Routine | |
This visit was made to conduct a routine inspection. Please note the following:
1) Replace or resurface cutting boards that are heavily scratched/scored.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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07/01/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Using paper coffee cup for scooping sugar, not a scoope with a handle)
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 replaced cup with a ladle)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the (internal surfaces of ice machine) had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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 of degreaser not labeled)
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. (PIC labeled bottle)
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04/01/2014 | Routine | |
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Surfaces of the shelving units in the dry storage area are being lined with cardboard.
Correction: Discontinue use of cardboard lining the shelves as it is not smooth, durable or easily cleanable.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Handsink next to the dish washer is blocked by racks of dishes preventing access.
Correction: Do not block access of the handsink so that it is easily accessible for use.
- Plumbing / Maintained in Good Repair
Observation: Plastic wrap is being used to hold water in 3-compartment sinks.
Correction: Provide sink stoppers/plugs that are capable of holding water in 3-compartment sink.
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12/06/2013 | Routine | |
Attempted to conduct an inspection at facility. No one was on-site. Have left a voice-mail asking them to call back with dates they will be working.
No violation noted during this evaluation. | 11/26/2013 | Other | |
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
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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08/23/2013 | Routine | |
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Flavored syrups were improperly stored on the walk-in refrigerator floor. The syrups were placed on the shelf during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: stove and ovens.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Clean equipment was found stored on soda crates. The clean equipment was relocated during the inspection.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Dressing Rooms and Lockers to be Used for Clothing Changes
Observation: Employees are not using the dressing rooms or lockers provided. Employee's clothes are improperly placed in the food prep area.
Correction: Instruct employees to use the designated dressing rooms to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Prohibiting Animals Except with Service Animals
Observation: Observed live animals on the premises of the establishment.
Correction: Remove live animals from the premises. Live animals carry disease-causing organisms and can transmit pathogens to people through direct or indirect contamination of food and food-contact surfaces.
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05/01/2013 | Routine | |
Great job! Thank you for all of your hard work.
- Prohibiting Animals Except with Service Animals (repeated violation)
Observation: Observed live animals on the premises of the establishment. Observed dog in the office area.
Correction: Remove live animals from the premises. Live animals carry disease-causing organisms and can transmit pathogens to people through direct or indirect contamination of food and food-contact surfaces.
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02/27/2013 | Follow-up | |
Provide CFM with current Northern Virginia Certified food manager's permit. Repeat violation are subject to fines. Reinspection 2/19/13. A citation was issued 11-2-24
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: PIC was not aware of when sick employees can return to work or which illnesses must be reported to the Health Department. Employee Health Policy agreement was given to PIC.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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. Employee failed to wash his has before putting on gloves. Instructed employee to wash his before putting on gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in the kitchen where they may contaminate food, clean equipment, utensils or other items needing protection. Employees left the kitchen after be instructed to do so.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- 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: washed produce. Employee put on gloves after being instructed.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed food stored in milk crates and on bread racks in the walk-in freezer and refrigerator.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Coffee filters were observed stored unprotected at the coffee counter
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.
- Handwashing Sink / Refuse Container Required
Observation: There is no refuse container at the area immediately adjacent to the front hand sink.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the rear handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Provided during the inspection.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed that the area designated for employees to eat, drink, and use tobacco is not located to protect food, equipment, linens, and/or single-service items from contamination. Employee's bottled water is improperly placed on the prep tables. Several bottles of water were discarded during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's jacket was improperly hung on the storage rack with food and food equipment.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Prohibiting Animals Except with Service Animals
Observation: Observed live animals on the premises of the establishment. Observed dog in the office area.
Correction: Remove live animals from the premises. Live animals carry disease-causing organisms and can transmit pathogens to people through direct or indirect contamination of food and food-contact surfaces.
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02/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Avalon Caterers International, 109 Clermont Ave, Alexandria, VA 22304 »