Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking and food containers stored above and on prep top surfaces.
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. Relocated.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: dented cans of olives.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Pulled out from use.
|
12/22/2015 | Risk Factor | |
This is a complaint investigation. Complainant stated the facility's eating area is no sanitary and clean. EHS also observed empty boxes due to recent delivered and found food debris from recent customers at eating area. Manager cleaned the area. EHS also reviewed recent pest control report.
*Manager will remind employees their duties to clean tables and floors periodically to avoid accumulation of food debris and grime.
No violation noted during this evaluation. | 07/28/2015 | Complaint | |
This is complaint investigation. Complainant ate chicken Parmesan sub for dinner on March 1, 2015 and experienced diarrhea on monrday morning. Manager was not aware of this complaint. No employees reported ill on or about this time and Employee Health policy is in place.
EHS performed investigation on this food item since routine inspection was performed recently, on March 6, 2015. EHS observed chicken is cooked to correct temperature but tomato sauce was not hot holding correctly. Manager corrected this issue by immediately reheating the sauce and replacing the hot well.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce (125F) in hot well.
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. Reheated to 167F. Since hot well was at 150F at highest setting, manager replaced the hotwell equipment which was at available.
|
03/11/2015 | Complaint | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-How to make chlorine sanitizer solution
*Please monitor your walk-in cooler temperature since food temperature was at 43F. Manager lowered thermostat during this inspection to correct this.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Observed kitchen ceiling tiles are absorbent.
Correction: Change ceiling tiles to smooth and washable ceilings.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee restroom door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items: observed cleaning chemicals stored above clean food equipments on shelves.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Relocated chemicals to below.
|
03/06/2015 | Routine | |
The purpose of this i=visit is to conduct a follow up inspection in response to a risk factor inspection which was conducted on October 7th for pest control The facility received a pest control treatment on october 8th 2014 according to invoices reviewed. In addition, the manager has repaired the missing cove base along dishwashing wall and has cleaned the dishwashing areas on walls and under prep tables. No cockroached observed during today's visit. Thank you.
No violation noted during this evaluation. | 10/15/2014 | Follow-up | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Observed in the walk in refrigerator 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: Several packages of sliced deli ham, deli turkey, sliced mortedela and shredded colby jack cheese.
Correction: The manager properly dated the above identified foods. 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.
|
10/07/2014 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. *Important: During today's visit the walk in refrigerator was measuring between 45f-47f. Manager was able to adjust thermostat to 40f during today's visit, but continue to monitor the unit to ensure that it is capable of maintaining potentially hazardous foods ta 41f or below. Thank you.
MAINTENANCE:
*Dish Machine: N/A, Sanitize basin observed with acceptable levels of Chlorine
- 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: cooking oil and water in bottles in the back area and cookline
Correction: Manager labeled the bottles of water and oil. 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives stored in 59f water along the cookline.
Correction: Manager removed knives from water and replaced clean knives on clean dry surface to change every 4 hours. 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.
- 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: tzaki sauce 47f, shredded mozzerella 47f, shredded cheddar 42f, deli ham 42f, deli turkey 42f in the walk in refrigerator.
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 relocated potentially hazardous foods stored in the walk in refrigerator to the walk in freezer and to other refrigeration and freezer units while the walk in refrigerator was adjusted. Manager stated that when he came in this morning that the unit was mearsuring 40f.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: The Beverage air three door prep cooler, the two door prep cooler, the two door flat top cooler, the two door prep, the walk in refrigerator
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 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: The walk in refrigerator 45f-47f
Correction: Manager adjusted the refrigerator to 40f during inspection. 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. Meanwhile, the manager was advised to relocate any potentially hazardous foods stored in the walk in refrigerator to the walk in freezer, prep refrigerators and upright freezers. The manager indicated that when he came in this morning, the walk in refrigerator was measuring 40f. The manager adjusted the thermostat an after about 30 minutes the ambient air inside the walk in refrigerator lowered to 40f.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: rubber spatula and dented pot in clean storage.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Manager removed these item from use.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: liquid accumulation inside the lower portion of the three door pizza prep cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in back area near the three vat sink is absorbent and not easily cleaned.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
|
04/11/2014 | Routine | |
This was a complaint investigation. EHS discussed need for sanitizing solution wet wiping cloth bucket and made one during this inspection to sanitizer after handling raw chicken.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed employee using hand sink by walk-in cooler to rinse knife.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|
12/31/2013 | Complaint | |
| No violation noted during this evaluation. | 07/22/2013 | Risk Factor | |
- 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)
- 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: sugar, salt, etc.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside the walk-in 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.
- Equipment / Durability
Observation: The following equipment is not designed and constructed to be durable: Plastic wraps used for stopping water at the 3-compartment sink drains.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Obtain the appropriate stoppers for the 3-comprtment sink drains.
- Sanitizer Test Kit Required
Observation: There is no adequate chorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a new and effective chlorinme/bleach test kit.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: 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.
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.
|
02/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Big Bite Pizza, 9413b Old Burke Lake Rd, Burke, VA 22015 »