The purpose of today's visit was to conduct a follow-up inspection. Email a picture of installed backflow prevention device to me by 11/19/15.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Gaskets torn on several refrigerators.
Correction: Replace the gaskets. NOTE: Gaskets are on order
- Critical: Backflow Prevention, Device / When Required (repeated violation)
Observation: Observed absence of backflow prevention device on the ice machine.
Correction: Install a backflow prevention device within 7 days and email a picture to me.
|
11/12/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted on November 11 to ensure all critical and repeat violations are corrected, as well as most non-critical items. Please let me know if you have any questions.
NOTE:
*Remember to train all employees on the employee health policy. Retain proof of training for health department review.
*Do not use the Beverage Air prep unit until it is demonstrated that it maintains ambient air and food temperatures of 41F or below.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell eggs over cream cheese and onions in the walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): lox (salmon) for sandwiches and cream cheese.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: egg white (46F), canadian bacon (53F) and sausage (58F) in the Beverage Air reach-in refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Food items discarded.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Lox (salmon) for sandwiches and in cream cheese
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The Beverage Air reach-in prep refrigerator (52F).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Food items removed from the unit. The unit will be defrosted to determine whether the ice accumulation is causing unacceptable temperatures. If this is not the cause, a service will be obtained.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn: M3 2-door reach-in prep refrigerator ,True 2-door upright refrigerator, Delfield 2-door upright refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the gaskets.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The bottom of the bagel conveyor.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet for the sanitize basin and the flood rim level of the floor drain is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. Cut the pipe to provide an air gap of 1".
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the front used as a dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Physical Facilities Good Repair
Observation: Observed that the following aspects of the physical facility are not maintained in good repair: The missing wall tile by the entrance to the back kitchen
Correction: the holes in the wall near the slicer.
|
10/28/2015 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (cup discarded)
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food trays were noted in the walk-in refrigerator where they are subjected to possible contamination:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:skim milk =47-F, half & half =50-F, tomato green peper mix=49-F, sausage patty = 48-F, bacon = 49-F, smoked salmon =46-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.(relocated food)
|
08/21/2014 | Risk Factor | |
| No violation noted during this evaluation. | 05/19/2014 | Follow-up | |
- Equipment / Good Repair / Operation (repeated violation)
Observation: Beverage Air 2-door units on the prep line are still not operating properly. Food containers are being placed ice while on the top of the refrigerated table for proper cold holding. Also, the broken lid on the ice machine has not yet been repaired.
Correction: Replace the refrigerators within the next 10 working days. In the mean tine, continue to pace the food containers on ice while they are on the prep table. Check the ice containers often to ensure that there is sufficient amount of ice to directly be in contact the food containers at all times (41-F or less) for proper cold holding. Repair or replace the ice machine's lid within the next 10 days.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor between equipment such as refrigerators, is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Pull the refrigerators on wheel and clean the floor under properly.
|
04/22/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:regular cream cheese = 49-F, veggie cream cheese = 49-F, light cream cheese = 47-F, sausage patties =48-F, Canadian bacon =49-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (All items removed from serving line and replaced with new items at 38-F). Items removed were returned to the walk-in refrige.
- 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: Deli meats portioned in serving sizes
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. (dates applied accordingly)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: Thermometers located in one sandwich prep unit and in the display unit were observed to be broken.
Correction: Replace the broken thermometers. Monitor the ambient temperature of each cold-holding equipment including freezer by checking the thermometers. Replace the thermometers that are broken for accurate temperature monitoring.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quaternary Ammonium Compound (QAC) test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 2DR refrigerator on the serving line. The door on the ice machine is broken
Correction: it has detached form the machine entirely.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink a concentration of 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. (Tablets added to a concentration of 200 ppm)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: Equipment surfaces throughout are excessively dusty
Correction: Clean equipment surfaces more frequently to prevent excessive build-up of dust and debris.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location. The permit was noted in the back room.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. (permit relocated to the front customer area).
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Light Bulbs / Locations where Shielding is Required
Observation: A ceiling light fixture with several bulbs located in the food prep area is not shielded or covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage areas.
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. Replace the burned out light bulbs to provide proper lighting.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Light bulbs under the hood and above the refrigerators near the hood system are burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace all burned out light bulbs to proved adequate lighting above food contact equipment and surfaces.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tile in the back room above the refrigerator is missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing tiles to protect food from being contaminated by dust from the rafters.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Broken equipment that are no longer needed for the operation of the restaurants.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor throughout has excessive debris and dust.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
04/16/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Provide a copy of employee health policy with signatures.
Provide a copy of the letter from the supplier for the Salmon.
Send copies of new menu with consumer advisory updates.
Please provide this information within 10 days to my attention. Send via fax or email.
Dishmachine: n/a
- 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.
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: 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. OBSERVED MANAGER CHANGING TASKS WITHOUT WASHING HANDS AND DONNING GLOVES.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. MANAGER WASHED HANDS BEFORE DONNING GLOVES.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: CONTAINERS WITH DRESSINGS, MAYONNAISE, SAUCES.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. MANAGER LABELED FOOD CONTAINERS.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). SALMON
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
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:
1. True refrigerator: roast beef, corn beef, turkey, ham, american cheese, cheddar cheese,
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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: SMOKED SALMON
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the 3 DR BEVERAGE AIR PREP REFRIGERATOR 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.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed @FOOD CONTACT SURFACES@ located at the @LOCATION@ that are not being cleaned at least every 4 hours. OBSERVED THE MILK STEAMER AT THE FRONT COUNTER AREA IS CLEANED ONCE A DAY.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. MANAGER CLEANED MILK STEAMER.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: Observed the ceiling tiles in need of cleaning.
Correction: Clean the ceiling tiles.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. OBSERVED EQUIPMENT IN STORAGE THAT IS NOT CLEAN.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor underneath equipment in the front counter service area and the back kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
09/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bagel Buddies, 13081 Fair Lakes Shopping Ce, Fairfax, VA 22033 »