Clean the syrup dispensers. Fruit flies were observed in the bar area.
The hot water knob was observed broken on the handwashing sink near the 3 compartment sink. A new knob has been ordered.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The slicer is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Poisonous or Toxic Materials/Conditions of Use (corrected on site)
Observation: Raid" insect spray was observed at the bar is not applied by a certified applicator. Discarded.
Correction: A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a person under the direct supervision of a certified applicator. Because of the toxicity of restricted use pesticides, they can only be applied by certified operators. A certified operator would be aware of the dangers involved in the contamination of food and food-contact surfaces during the application of these materials. Improperly applied pesticides present health risks to employees as well as consumers and special precautions must be taken when restricted use pesticides are applied.
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10/07/2015 | Risk Factor | |
*Finish repair work on the bar handsink.
Today a follow-up was conducted for the NOV issued 5/13/15. Substantial compliance observed.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The bar handwashing sink was observed leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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06/03/2015 | Follow-up | |
Chemical bottles were observed labelled.
Slicer was being cleaned after use.
Substantial compliance was observed for the listed violations. A follow-up will be conducted on or after May 28th to check the handwashing sinks to be installed.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sinks located in the bar and near the pizza prep are not maintained so that they are accessible at all times for employee use. The bar hot water was observed turned of because it leaks. The handwashing sink near the pizza prep refrigerator is not operational.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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05/22/2015 | Follow-up | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: All foods in the 2 door prep refrigerator were observed cold holding at the improper temperature range of 47-51ºF. The refrigerator was adjusted and all foods were relocated to the walk in cooler.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The food-contact surface of slicer used the night before is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surface of the interior ice panel of the ice machine is not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sinks located in the bar and near the pizza prep are not maintained so that they are accessible at all times for employee use. The bar hot water was observed turned of because it leaks. The handwashing sink near the pizza prep refrigerator is not operational.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: The spray bottles under the 3 compartment sink were not labelled.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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05/05/2015 | Risk Factor | |
1. Light intensity is less than 50 ft candle throughout the kitchen.
2. Ice cream scoops found in standing water at room temperature in the dipper well which was turned off - (corrected).
3. Ice scoop handle observed touching drinking ice at the bar - (corrected).
4. An air gap between the water supply inlet and the flood level rim of the dipper well is not at least twice the diameter of the water supply inlet or less than 1 inch.
5. The floors, equipment and shelving are not clean.
6. Hot water handle on pizza prep station drips water.
7. Fruit flies were observed at the bar.
8. Boxes of food were stored on the floor in walk-in freezer.
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of time/temperature control for safety foods.
Correction: (corrected by instructions & demonstration) - Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of time/temperature control for safety foods.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Shredded provolone (51F), sausage patties (49F) and meatballs (49F) in "True" 2-dr pizza prep refrigerator were observed at improper cold holding temperature. The unit was found at 50F.
Correction: (discarded) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the slicer blade, can opener and several scoops and tongs (stored as clean on the wall behind 3-compartment sink) are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: A pitcher observed in bar hand sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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09/04/2014 | Risk Factor | |
The hot water to the handsink in the pizza preparation area was observed not properly working. Two light bulbs in the small dry storage room observed in need of shielding. Some boxes observed stored on the floor in the walk-in freezer. Some fruit flies observed at the bar. Small leak observed at the faucet of the bar handsink.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Container of butter observed stored at room temperature on the cook-line (product was placed under refrigeration by the person in charge).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the bar soda dispensing nozzle observed in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Cleaning of Plumbing Fixtures (corrected on site)
Observation: Kitchen handsinks observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working spray containers of chemical products observed not clearly and/or individually identified with the common name of the material (product was labeled by the person in charge).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Poisonous or Toxic Materials/Separation/Spacing or Partitioning (corrected on site)
Observation: Two extra containers of handsoap were observed stored on the drain shelving of the food preparation sink (the handsoap was moved to the handsink by the person in charge).
Correction: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linen, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.
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06/09/2014 | Risk Factor | |
There is raw wood under the bar counter-top. There are some shelves in the bar cabinetry that are raw wood. The soda fountain motor is on the floor of the bar.
- Critical: Ice Used as Exterior Coolant, Prohibited as Ingredient/Preventing Contamination
Observation: Ice used as a medium for cooling the exterior surfaces of food is also used as food. Pitchers of juice, bottles of soda, and a container of lemons and limes were found stored in the bar ice bin.
Correction: After use as a medium for cooling exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. For example, ice used to store or display fish or packaged foods could become contaminated with microbes present on the fish or packaging. If this ice is then used as a food ingredient, it could contaminate the final product.
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored. The ice cream scoop was found in standing room temperature water in the dipper well which did not have running water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Time/Temperature Control for Safety Food, Hot Holding
Observation: Garlic butter hot holding at the improper temperature of 102 F above the steamtable. The garlic butter was reheated on the grill and then placed inside the steamtable.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Cut lettuce and sliced lettuce cold holding at the improper temperature of 47-48 F inside the "Turbo Air" cook's prep refrigerator. The unit was adjusted to a colder temperature
Correction: it went from 50 F to 40 F during my inspection. Sliced bread with butter and cheese found at 72 F in a container by the cook's prep refrigerator. This container was placed inside the upright refrigerator.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The slicer is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Backflow Prevention, Air Gap
Observation: An air gap between the water supply inlet and the flood level rim of the dipper well is not at least twice the diameter of the water supply inlet or less than 1 inch.
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 25 mm (1 inch). During periods of extraordinary demand, drinking water systems may develop negative pressure in portions of the system. If a connection exists between the system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Standing water in sinks, dipper wells, steam kettles, and other equipment may become contaminated with cleaning chemicals or food residue. To prevent the introduction of this liquid into the water supply through back siphonage, various means may be used. The water outlet of a drinking water system must not be installed so that it contacts water in sinks, equipment, or other fixtures that use water. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow.
- Plumbing System/Maintained in Good Repair
Observation: The pizza station hand sink is not maintained in good repair. The sink has no hot running water and the faucet drips water.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: A light bulb in the hood ventilation system over the pizza oven is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food (Ceiling lights are out over the server beverage and dessert prep areas).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Segregation and Location/Distressed Merchandise (corrected on site)
Observation: Products that are held for credit, redemption, or return to the distributor are not segregated and held in a designated area that is separated from food, equipment, utensils, linens, and/or single-service and single-use articles. Can of white sauce dented on it's seams found in the dry storage room was discarded.
Correction: Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Products which are damaged, spoiled, or otherwise unfit for sale or use in a food establishment may become mistaken for safe and wholesome products and/or cause contamination of other foods, equipment, utensils, linens, or single-service or single-use articles. To preclude this, separate and segregated areas must be designated for storing unsalable goods.
- Physical Facilities/Repairing
Observation: There is water damage to the ceiling and wall in the dry storage room. The floor tile grout is not maintained in good repair in the warewashing area. There is a gap in-between the base tiles and the bar wall. The grease interceptor lid is ajar/damaged.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Mouse droppings were observed on the floor of the closet between the bar and kitchen, in the employee rest-room, and in the dry storage room. Fruit flies were also observed in the kitchen and bar.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: The floors under equipment and shelving are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pesticides/Restricted Use Pesticides, Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 (Can of "Ortho" home defense ant & roach spray found in the closet between the bar and kitchen). Remove/ discard this product from the facility.
Correction: Restricted use pesticides specified under paragraph 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides. Only licensed pest control applicators may apply commercial pesticides in retail food establishments.
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01/28/2014 | Routine | |
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored. 1. The dipping well was not turned off. 2. The scope handles were observed in contact with granola and crotons.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The slicer is not clean to sight and touch. Slicer was disassembled and cleaned.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink next to the warewashing machine is blocked by the soda shelf.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair
Observation: The following plumbing fixtures are not maintained in good repair. 1. All handsink faucets were observed leaking. 2. The spray hoses were observed leaking. 3. The Two compartment sink faucet was observed leaking. 4. The handsink next to the 3 compartment sink is corroded.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Covering Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclable, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors. (The lids on the recycling receptacle are broken).
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. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Outer Openings, Protected (corrected on site)
Observation: The back door was observed propped open.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting
Observation: A few light bulbs in the kitchen were observed burnt out.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Controlling Pests
Observation: Fruit flies observed in the warewashing area and near the onions.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Critical: 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. Manager arrived.
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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09/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Best Western Ledo Pizza & Pasta, 1501 Arlington Blvd #1250, Arlington, VA 22209 »