This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. Please note the following issues which require attention:
1. Implement an Employee Health Policy that requires all employees to know the big 6 foodborne illnesses and all reportable symptoms. Employee Health material was provided to facility and its requirements explained. The expectation is for all food employees to know the Big 6 foodborne illnesses and the reportable symptoms. Please review with all staff.
2. Please ensure that Time/temperature control for safety foods (TCS) held hot for service are at least 135°F or above. If the temperature drops below that the foods must be reheated to 165°F.
*Repeat Observations are Subject to Civil Penalty
- 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 a foodworker was unable to correctly identify the big foodborne illnesses and their symptoms.
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, Salmonella, E. coli, or Shigella)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures:tomato soup put in cambro for hot holding was measured between 125-130°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Tomato soup was reheated on the stove top to 167°F.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Concentration of the sanitizing solution used in the sanitizing bucket,quaternary ammonium, was measured above 400 ppm.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Solution was remade and concentration was 200 ppm. Concentrations of Quaternary ammonium should be between 150-400 ppm.
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03/23/2016 | Risk Factor | |
Please obtain a NOVA FPM card from ORS interactive within 10 days. Fax copy of card (with facility name noted) to 703.746.4919.
Please ensure that employees are trained when they are required to wash their hands.
- 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.
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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (employees began work with first washing their hands)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
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07/29/2015 | Routine | |
No violations observed.
No violation noted during this evaluation. | 03/27/2015 | Routine | |
Fax copy of card to 703-746-4919.
- 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.
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.
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11/12/2014 | Routine | |
no violations
No violation noted during this evaluation. | 06/30/2014 | Risk Factor | |
No violations
No violation noted during this evaluation. | 03/11/2014 | Risk Factor | |
No violations.
No violation noted during this evaluation. | 11/12/2013 | Risk Factor Assessment | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food is improperly stored on a soda crate in the walk-in refrigerator.
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.
- Light Bulbs, Protective Shielding on Heat Lamps
Observation: Observed that a proper protective shield is not provided for the light bulbs in the rest-room.
Correction: Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the rear handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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. Chalk paint was improperly stored on the shelf with food items. The chemicals were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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07/11/2013 | Routine | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee failed to wash her hands before putting on gloves. Corrected with instruction from EHS.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking container was removed from the make table refrigerator during the inspection.
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.
- 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: porter cheddar. An ice bath was used to cool cheese.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Separation of Toxics by Spacing or Partitioning (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. Cleaning chemical and baby wipes are improperly stored on top of the make table refrigerator. Goop is improperly stored on the storage shelf with food items. Cleaners were relocated during the inspection.
Correction: 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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03/11/2013 | Risk Factor | |
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