The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Observed dented cans in front of three compartment sink.
Correction: MANAGER REMOVED DENTED CANS, SEPARATED IT IN A DIFFERENT SECTION. EHS SUGGESTED MANAGER TO HAVE A DENTED CAN AREA (WRITE DENTED CANS). Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bagels
Correction: BAGELS DISCARDED, FOOD EMPLOYEE WORE GLOVES TO HANDLE BAGELS. DISCUSSED WITH MANAGER. Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed employee using the same single-use gloves to handle raw eggs then ready to eat food such as bagels.
Correction: DISCUSSED WITH MANAGER. MANAGER TRAINED EMPLOYEE TO CHANGE GLOVES WHEN HANDLING RAW THEN READY TO EAT FOOD ITEMS. If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- 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: cream cheese (91'F) sitting at room temperature.
Correction: MANAGER NOTED THAT CREAM CHEESE IS USED OFTEN AND THEY WOULD LIKE TO KEEP IT OUT. EHS DISCUSSED THAT THEY NEED TO KEEP THE CREAM CHEESE COLD, THEY CAN PLACE THE CONTAINER ON ICE. MANAGER USED ICE AS A COLD HOLDING METHOD FOR THE CREAM CHEESE. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in kitchen is blocked by bread cart, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handsink in kitchen used by food employees.
Correction: EHS PROVIDED MANAGER A HANDSIGN. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are stored above linen and facing cans of food items.
Correction: MANAGER MOVED TOXIC MATERIALS TO A DIFFERENT LOCATION -- UNDER THREE COMPARTMENT SINK. MANAGER DISCUSSED WITH FOOD EMPLOYEE. All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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12/18/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit and answering my questions as your participation allows me to clarify processes where your facility may require further assessment.
NOTE: At this inspection further time was taken to discuss with staff and owner 1) Cold holding of potentially hazardous foods 2) Hot holding of potentially hazardous foods 3) Employee Health Policy guidelines and review with staff on a regular basis
You have REPEAT violations.Failure to correct historical repeats can result in further enforcement actions .
Questions: Call 703-246-2444
- 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." OWNER WAS UNABLE TO WRITTEN OR OTHERWISE DOCUMENTATION OF THE 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)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:OBSERVED CONTAINERS OF PASTA AND CHICKEN SALAD COOLING IN THE WALK IN REFRIGERATOR WITH LIDS SECURED.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED CONTAINERS OF SAUSAGE LINKS AT 110F AND COOKED RICE AT 94 F ON THE STOVE AND ABOVE THE STOVE RANGE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. SAUSAGE LINKS WERE REHEATED TO 165F IN THE BLODGETT OVEN AND RICE WAS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED DELI HAM AT 52F, COOKED RICE AT 54F, DICED HAM AT 51F AND COOKED POTATOES AT 50F IN THE SUPERIOR 1 DR UPRIGHT REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS WERE REMOVED TO THE WALK IN REFRIGERATOR. SUPERIOR UNIT IS NOT TO BE USED TO STORE POTENTIALLY HAZARDOUS FOODS TILL REPAIRED.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a CALIBRATED food temperature measuring device.OBSERVED THAT THE FODD THERMOMETER WAS NOT WORKING
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. OBTAIN AND USE A CALIBRATED FOOD THERMOMETER.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.FACILITY IS USING CHLORINE AS A SANITIZER BUT DOES NOT HAVE CHLORINE TEST STRIPS.
Correction: Obtain a BLEACH test kit.EHS HAS PROVIDED A FEW TEST STRIPS TO THE CFM.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: SUPERIOR 1 DR UPRIGHT REFRIGERATOR IS AT 55 F AND NOT HOLDING PHF AT 41 F OR BELOW.
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. OWNER HAS ORDERED A NEW UNIT AND PROVIDED DOCUMENT PROOF DURING INSPECTION.
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06/08/2015 | Routine | |
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. OBSERVED A BOTTLE OF MILK STORED FOR COOLING INSIDE THE ICE IN THE ICE BIN . THIS ICE IS BEING DISPENSED IN BEVERAGES FOR CONSUMER CONSUMPTION.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.ASKED MANAGER TO REMOVE THE BOTTLE AND TRAIN STAFF TO NEVER USE THIS ICE AS AN EXTERIOR COOLANT.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOP WITH HANDLE TOUCHING THE ICE IN THE ICE BIN.
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. ASKED CFM TO PLACE SCOOP SUCH THAT HANDLE IS STICKING OUT OF THE ICE OR TO PLACE IT IN A SEPARATE CONTAINER. MANAGER PLACED SCOOP WITH HANDLE OUT AND NOT IN CONTACT WITH ICE.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED COOKED POTATO MIX IN CONTAINER ON THE STOVE AT 122F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. MANAGER DISCARDED THE ITEM.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED NOVA SALMON AT 47F AND TOSSED SALAD MIX AT 46F IN THE FRONT DISPLAY CASE (RIGHT). OBSERVED SLICED CHEESE AT 55F, SLICED HAM 2 XAT 46F AND 48F.
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. MANAGER MOVED THE ITEMS TO THE WALK IN AND HAS BEEN ASKED NOT TO USE THE UNITS UNTIL IT IS ABLE TO MAINTAIN FOOD TEMPERATURES AT 41F OR BELOW.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following units was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. OBSERVED SUPERIOR 1 DR REFRIGERATOR AT 52F AND FRONT GLASS DISPLAYC CASE AT 46F. BOTH UNITS WERE UNABLE TO HOLD FOOD COLD AT 41F OR BELOW.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.REPAIR THESE UNITS IN 10 DAYS AND FAX THE INVOICE OF THE REPAIR TO 703-653-9448 ATTN A1. DO NOT USE THESE UNITS TO HOLD POTENTIALLY HAZARDOUS FOOD TILL THEY HAVE BEEN CHECKED AND REPAIRED.
- 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.MANAGER WAS UNABLE TO SHOW ME A BLEACH TEST STRIP KIT DURING THE INSPECTION.
Correction: Obtain a BLEACH test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following utensils were not observed sanitized: OBSERVED STAFF WASHING AND RINSING JARS /CONTAINERS IN THE 3 VAT SINK BUT NOT SANITIZING THE CONTAINERS BEFORE PLACING THEM FOR DRYING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.ASKED MANAGER TO TRAIN STAFF TO FOLLOW THE SANITIZING STEP IN DISH WASHING.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH SANITIZER IN WHITE BUCKET AND 3 VAT SINK solution was measured at >200 ppm USING A BLEACH TEST STRIP. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH SANITIZER solution at 50-100 ppm. Verify concentration using the appropriate test kit. EHS WORKED WTH STAFF TO ADJUST THE CONCENTRATION OF SOLUTION TO 100PPM WHEN TESTED WITH BLEACH TEST STRIP KIT.
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08/14/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed a tray of bakery items with packaging partly removed on top shelf of walk in refrigerator
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CORRECTED: CFM COVERED THE TRAY.
- 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:Observed spray bottle containing mineral oil without a label.
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 CORRECTED DURING INSPECTION, ITEM WAS LABELED..
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.Observed several food items stored on the floor in the Artic Freezer
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed salmon at 49F, White fish salad at 54F, Southwestern salad at 46F in Cold glass front display case 2 ( Right)
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.CORRECTED
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement:Items containing smoked/raw 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 asterisking (*) 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. Observed no chlorine sanitizer ( Bleach ) test kit strip on premises
Correction: Obtain a BLEACH 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: Observed temperature of glass front cold display case 2 ( Right) was at 50F
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 3VAT sink with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.CORRECTED: EMPLOYEE WAS INSTRUCTED TO SET UP THE 3 VAT AGAIN .THE CHLORINE SOLUTION SHOWED THE LEVEL OF CHLORINE AT 100PPM.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen area was blocked by a cart preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED: CFM REMOVED THE ITEM FROM THE AREA.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (repeated violation)
Observation: The concentration of the bleach solution in sanitizing bucket was measured at above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine SANITIZER between 50-100ppm . Verify concentration using the appropriate test kit.
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03/15/2013 | Routine | |
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