- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: GYRO MEAT 107F - GYRO WARMER
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. CFM HAS AGREED NOT TO SERVE REMAINING GYRO TO PUBLIC (FOR EMPLOYEE USE ONLY). CFM WILL ONLY PLACE GYRO MEAT ON WARMER PER ORDER AND KEEP IN REFRIGERATION UNIT FOR STORAGE.
- 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: MOZERELLA CHEESE 60F, PEPPERONI 59F, TOMATO SAUCE 54F, SAUSAGE 58F, HAM 57F, GROUND BEEF 58F, FETA CHEESE 54F - PIZZA PREP COOLER
Correction: RAW CHICKEN WINGS (HAD BEEN PREVIOUSLY THAWED AT ROOM TEMPERATURE) 53F - TRUE 2DR UCR
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED SLICER WITH REMAINING FOOD DEBRIS PRESENT AFTER BEING CLEANED.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. SLICER RE-CLEANED WITH SANITIZER.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED DURING INSPECTION.
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12/15/2015 | Risk Factor | |
Please remember to keep boxed raw chicken deliveries in WIC prior to preparation and when not in use to maintain at 41F or below. Please refrain from keeping multiple boxes out at room temperature.
Please remember to keep Gyro meat hot holding at 135F or above, otherwise keep in WIC when not in use.
EHS provided additional handouts on Handwashing, Proper Cooking, Hot and Cold Holding and Dish Washing Stickers.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: UNCOVERED FROZEN CHEESE STICKS, CHICKEN WINGS, CHICKEN IN 2DR UNDERCOUNTER FREEZER
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. FOOD ITEMS COVERED WITH PLASTIC WRAP.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: GYRO MEAT 67F -GYRO WARMER (NOT ON)
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. WARMER TURNED ON, FOOD ITEM REHEATED.
- 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: PACKAGED TURKEY, PACKAGED HAM
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. CFM DATEMARKED.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: RICE, PASTA NOODLES, SALSA
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. CFM DATEMARKED
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: CAN OPENER, SLICER
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. EQUIPMENT TO BE RE-WASHED AND SANITIZED.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Observed that clean @SINGLE-SERVICE or SINGLE-USE ARTICLES@ were stored in an manner that exposed the item(s) to contamination. WITHOUT WORN GLOVES, OBSERVED PLASTIC UTENSILS WITH HANDLES NOT STORED IN SAME DIRECTION.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids. PLEASE INVERT ALL SINGLE SERVICE UTENSILS TO FACE SAME DIRECTION.
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06/22/2015 | Routine | |
- 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: rice 43F - Bev Air 2DR Prep cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM DISCARDED.
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12/11/2014 | Risk Factor | |
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed wooden shelving used to store rice and canned items, wooden rack to store raw onion bags
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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 wooden board and styrofoam for unknown use by dry storage area by outside door
Correction: wooden table and wooden chair behind prep table in kitchen should be removed.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the Floors and shelving equipment in the kitchen and dry storage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/14/2014 | Complaint | |
The purpose of this visit is to conduct a routine inspection.
Datemark all food that will be held for more than 24 hours.
Dishmachine: n/a
- 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 mozzerella cheese containers and cooked pasta uncovered in the walk in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. EMPLOYEE COVERED FOOD.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: In the walk in cooler: Spaghetti, Pasta Penne, Provolone cheese, marinara sauce
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. EMPLOYEE DATE MARKED FOOD WITH THE PREPARATION DATE.
- 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 wiping cloth container with a concentration of 0 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. MANAGER REPLENISHED THE SANITIZER IN THE SOLUTION AND AN APPROPRIATE CONCENTRATION.
- Physical Facilities Good Repair
Observation: Observed that the caulking at the three compartment sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/29/2014 | Routine | |
The purpose of this visit is to conduct a complaint inspection. Upon arrival, spoke with the certified food manager about the complaint which she was not aware of and the cleaning frequency of the restaurant. She stated that the establishment is cleaned daily. Upon arrival it was noted that the lunch shift was over and cleaning for the next shift was starting to take place. Two employees were working and both had company shirts on and their hair was tied back or they were wearing a hat. The ceiling tiles were noted to be in need of cleaning. The complaint is not confirmed.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: OBSERVED THE FRONT DOOR TO THE RESTAURANT IS OPEN WITHOUT A SCREEN BARRIER.
Correction: EMPLOYEE CLOSED THE FRONT DOOR.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the CEILING TILES in the KITCHEN ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/05/2013 | Complaint | |
The purpose of this visit is to conduct a complaint inspection. The owner is not aware of the complaint. During the inspection it was noted that all employees wash their hands prior to donning gloves and changing tasks. The owner stated that there was only one person that has been out for 3 weeks due to illness. This employee is his daughter and the owner stated that he did not allow her to return until her antibiotics were done. All food is from an approved food source. The crispy chicken in question is received frozen and uncooked. The process to cook is the following: the box of frozen chicken tenders is kept in the 2dr Beverage Air freezer by the fryer station. This item is cooked when the customer orders it. The cook temperature for the crispy chicken tender achieved is 188F, which was determined by a calibrated sanitized thermometer. The other items in the meal ordered include onions, cheese, tomatoes, and fries. The onions are cleaned sliced and kept in the 2dr True refrigeration unit in a plastic next to raw marinating chicken. During the inspection, the owner stated that most of the time the onions are cooked however they can be raw if the customer orders it that way. The potential for cross contamination is there, which is why the owner moved the raw marinating chicken down further from the sliced onions. The tomatoes are sliced the day before and kept in the walk in cooler overnight or in the smaller refrigeration units. All tomatoes, sliced, diced, and cubed maintained a temperature of 41F and below during the inspection. Certain cheese such as provolone are sliced every two days and kept in the reach in refrigeration units. The mixed cheese and mozzarella cheese are shredded and also maintained in the small reach in refrigeration units. During the inspection all cheese maintained a temperature of 41F and below. The cheese is maintained with other products that are in ready to eat form without potential for cross contaminationl. All bread products are maintained on the shelving units above the cook line and prep area by the counter.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw sliced onions stored next to raw marinating chicken in 2dr True prep 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. OWNER REMOVED RAW MARINATING CHICKEN ADJACENT TO ONIONS CONTAINER AND PLACED IN A SPACE AWAY FROM ONIONS CONTAINER.
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10/18/2013 | Complaint | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for correcting all violations.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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 / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW EGGS STORED OVER READY TO EAT FOOD.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. MANAGER CORRECTED BY PLACING RAW EGGS AT THE BOTTOM SHELF.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: WIC: pasta, rice, penne pasta
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. EMPLOYEE LABELED FOOD WITH DATES.
- 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. EMPLOYEE LABELED TOXIN CONTAINER.
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09/18/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided the employee health policy in English and Spanish.
Water Heater: Ruud Rheem
Model: G75-751
BTU: 70,000
Dishmachine: none
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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 / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.
1. Walk in cooler: raw chicken patties stored over sliced mushrooms and sliced tomatoes
2. True 2 dr unit: raw hamburger patties stored over salad dressing and tuna fish.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. OWNER REMOVED PRODUCTS FROM ABOVE READY TO EAT FOOD AND PLACED ON LOWER SHELF.
- 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:
Walk in cooler:
1. Mexican Chicken
2. Deli meats
3. Rice
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. CERTIFIED FOOD MANAGER LABELED THE FOOD CONTAINERS WITH THE DATE OF THE FIRST PRODUCT MADE.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the
1. Ceiling Tiles
2. Floor behind the equipment in the kitchen and 3 compartment sink
are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Big Bite, 7125 Columbia Pike, Annandale, VA 22003 »