This visit was made to follow up to the follow up inspection conducted on September 25, 2015. The following corrective actions have been taken by the facility.
- The two refrigerator units have been repaired and are working properly. The True 2 door upright unit and the Beverage Air undercounter unit are both functioning properly and maintaining temperatures of 41°F or below. Time/temperature Control for Safety Foods can be stored in both of these units.
Thank you for taking these actions.
No violation noted during this evaluation. | 10/19/2015 | Follow-up | |
This visit was made to follow up to a risk based assessment conducted on September 22, 2015. At the time of that visit the under counter Beverage Air unit that is used to hold sandwiches adjacent to the glass display case was not functioning properly. It is currently out of order and the unit is not being used. The sandwiches that are Time/temperature Control for Safety Foods (TCS foods) are being held in the True 2 door upright in the back. That unit was not functioning properly at the time of this visit and had been noted by the food employee earlier today who notified the Person in Charge .It had an ambient temperature of around 47°F. Food temperatures of milk, quiche, roast beef and chicken sandwiches were measured between 44-49°F.
The following corrective actions will be taken by the Person in Charge:
1. Milk and sandwiches that were measured at 45°F and below will be relocated to the two undercounter Beverage Air refrigerator units which are functioning properly. Any sandwiches remaining unsold at the end of the day are to be discarded.
2. Monitor the temperature of the True 2 door unit for the next 1 hour to see if the temperature starts to come down. If the temperature does not go down then discard all remaining Time/temperature Control for Safety Foods (TCS foods) including milk, sandwiches and quiches that cannot be stored in another functioning unit
3. Do not store any TCS foods in the Beverage Air undercounter unit or the True 2 door unit until they are repaired and maintaining temperatures of 41°F or lower.
4. A work order has been placed for both the undercounter Beverage Air and the True 2 door to be repaired.
5. The Person in Charge has a valid Northern Virginia Certified Food Protection Manager card but did not have the card on her at the time of the visit. She did have a valid certificate from a food safety course. Please ensure that someone holding this card is on the premise at all times that the cafe is operating.
A follow up visit will be conducted in approximately 3 days to follow up on the state of these two units and confirm that someone on the premise holds a valid Northern Virginia Certified Food Protection Manager card. Please fax a copy of the invoice from the repairs to (703) 746 4919 . Please call if you require more time to service these units at (703) 746 4972.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: The Person in Charge stated that they have a valid Northern Virginia Certified Food Protection Manager card but did not have the card on them at the time of the visit. She did have a valid certificate from a food safety course.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Please ensure that someone has the card at all times that the facility is operating. A follow up visit will be conducted to verify that someone has the card.
- 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 in the True 2 door upright refrigerator: Roast beef sandwich at 45-47°F, milk 47-49°F (some was just delivered a few hours earlier), chicken sandwich at 44-47°F and quiche at 44°F. Food employee stated that she observed that the refrigerator had not been functioning properly since aruond 9 AM that day when she noticed water dripping inside.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Roast beef sandwiches and other sandwiches above 45°F were discarded. Milk that was recently delivered and sandwiches that were below 45°F were moved to the 2 undercounter Beverage Air units that are functioning properly. The True 2 door will be monitored for the next hour. If the temperature does not start to come down then all remaining items in the unit will be discarded by the Person in Charge. This unit is not to be used to store any Time/temperature Control for Safety Foods (TCS foods) until it is repaired and maintaining temperatures below 41°F.
|
09/25/2015 | Follow-up | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful throughout the visit. Thank you. The following issues require attention:
1. Do not store Time/temperature Control for Safety Foods (TCS foods) in the Beverage Air undercounter unit adjacent to the glass display case until the unit is repaired. Temperatures taken from this unit were above 41°F. Please have this unit repaired. A follow up visit will be conducted in approximately 3 business days to verify. Please call if you require additional time to make these repairs.
2. Please ensure that there are signs reminding food employees to wash their hands in all lavatories used by the food workers. A handwashing sticker was provided to the Person in Charge.
*Repeat Observations are Subject to Civil Penalty
- 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:Turkey Brie sandwich measured at 45°F and chicken sandwich at 44 °F in the Beverage Air under counter unit adjacent to the glass display case.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in Charge to request servicing to repair this unit. No Time/temperature Control for Safety Foods to be stored in this unit. Items to be relocated to the True 2 door unit in the back.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that there is no sign or poster reminding employees to wash their hands in the men's bathroom that is 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. A handwashing reminder sticker was provided to the Person in Charge to place in the bathroom.
|
09/22/2015 | Risk Factor | |
| No violation noted during this evaluation. | 03/31/2015 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
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: employees did not know all reportable symptoms or BIG 5 illnesses. Employee health poster was provided and discussed.
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, Nontyphoidal Salmonella, E. coli, or Shigella)
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing foodv (wearing watch and bracelet)
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (provide air gap for mop sink)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
|
10/08/2014 | Routine | |
This visit was made to conduct a follow-up. The display unit has been repaired since the last inspection. Ambient temperature for unit was 41.9F today. Colder ambient temperatures were noted on the bottom shelves of unit. It is recommended that potentially hazardous foods are reorganized so that they get the majority of air flow and colder temperatures.
--CFM card is still pending but manager stated that they are going to get card today (manager has Prometric certificate). Another CFM that was on duty during today's follow-up was asked to fax copy of card to main office (703) 746-4919
- Certified Food Manager: Certificate Process (repeated violation)
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 (manager has prometric certificate and must obtain northern VA CFM card within 10 days)
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.
|
04/25/2014 | 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 (manager has prometric certificate and must obtain northern VA CFM card within 10 days)
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.
- 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: qucihes 44.3, 45.5 (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (glass display case) do not use for storage of potentially hazardous foods until repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
|
04/15/2014 | Routine | |
This visit was made to conduct a risk factor assessment.
The following items require attention:
1. Have Quatinary Sanitizer dispenser adjusted to properly sanitize utensils and equipment at an approved strength. Until repairs have been conducted, use quat test strips with each solution made in 3-compartment sink to make sure it is manually prepared at the proper concentration.
2. Expectation is for all food employees to know reportable symptoms and the Big 5 illnesses. Employee Health Poster provided.
Repeat violations are subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site)
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: food employee did not know all reportable symptoms or the Big 5 illnesses.
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: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Quatinary sanitizer in 3-compartment sink and sanitizer buckets for wiping cloths >400ppm (as per quat test strip).
Correction: Utilize only Quatinary sanitizer that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. Corrected by remaking quat sanitizer and testing with quat test strip
|
10/21/2013 | Risk Factor Assessment | |
This is a pre-opening on the facility renovation.
1. New hot water tank installed: State Commercial 18KW, Recovery Rate at 100F =57GPH
2. New ceiling tiles installed, washable and smooth
3. All sinks were caulked.
4. Two new refrigerators at 40 and 41F.
5. Pitcher washer is air gapped.
6. Ice bin, air gapped.
7. All counter equipment's have 4 inch legs or sealed on the counter..
8. All lights are shielded and 50 ft. candles light intensities.
*OK for CO
No violation noted during this evaluation. | 07/26/2013 | Pre-Opening | |
This is a site visit for the establishment. The establishment submitted a renovation plan of the front counter.
The following were observed:
1. The hot water heater tank is at 4500 watts x2.
2. Mop rack is missing.
3. Missing employee hooks
4. Ceiling tiles are not smooth and cleanable.
5. Pitcher rinser sink is not air gap.
6. Hand sprayer installed at the 3 compartment sink.
7. Damaged ceiling tiles.
8. #3 compartment sink is not caulk to the wall.
*I will contact the architect regarding my observation.
*Provide a fully Certified Food Manager.
No violation noted during this evaluation. | 06/25/2013 | Pre-Opening | |
- 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: no employee health policy. Gave new form.
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)
- Food Labels / Labeled According to Law
Observation: Food packaged in the establishment is not labeled in accordance with Law.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the rear is blocked, 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.
- Physical Facilities Good Repair
Observation: Observed that the dishmachine is not working. Not using machine until repaired.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Barnes And Noble Booksellers Inc. #2867, 3651 Jefferson Davis Hwy, Alexandria, VA 22305 »