The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Train employees to fill items in cold wells below the fill line to ensure items are maintained at 41F or below
2.Have multiple Certified Food Managers working during a shift to ensure that a CFM is always present in establishment during all hours of preparation. Also, make copies of CFM cards to keep on file in establishment for easy reference.
Please send the following to the Health Department within 5 days:
Copy of service invoice for dishmachine
- Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination: IN PASTRY DISPLAY CASE- APPLE CINNAMON CUPCAKES, BROWNIES, STRAWBERRY CHOCOLATE CAKE, CHOCLATE SILK PIE.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. ALL ITEMS WERE COVERED WITH PLASTIC WRAP.
- Juice Packaged Labeled if Not Treated/Pasteurized
Observation: OBSERVED UNTREATED FRESHLY SQUEEZED ORANGE JUICE BEING PACKAGED AND SOLD IN FACILITY WITHOUT A PROPER WARNING LABEL.
Correction: PLEASE INCLUDE A STATEMENET ON UNTREATED JUICE WHICH STATES THAT JUICE HAS NOT BEEN PASTURIZED AND MAY CONTAIN HARMFUL BACTERIA THAT COULD CAUSE SICKNESS IN THE ELDERLY AND CHILDREN.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: IN HOT WELLS- TOMATO BISQUE (118F).
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. TOMATO BISQUE REHEATED TO 184F.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: IN PASTRY DISPLAY- SPINACH AND CHEESE CROISSANT, HAM AND CHEESE CROISSANT.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. ITEMS LABLED WITH A DISCARD TIME OF 12:00PM.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED A FINAL CHLORINE SANITIZING RINSE CONCENTRATION OF 0-10PPM.
Correction: PLEASE HAVE DISHMACHINE SERVICED WITHIN 5 DAYS. PLEASE DISCONTINUE USE OF DISHMACHINE FOR SANTIZING UNTIL SERVICE HAS BEEN RECEIVED. Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the HANDSINK NEAR PREP LINE piping are leaking.
Correction: PLEASE REPAIR PLUMBING FOR HANDSINK NEAR COOKLINE WITHIN 30 DAYS. A plumbing system shall be maintained in good repair.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink)
Observation: Observed that handwashing aids and devices have been installed at the food preparation sink LOCATED NEAR COOKLINE.
Correction: Remove the handwashing aids and devices. Food preparation sinks shall not be used for handwashing.
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03/07/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following are repeat violations that have been observed for the second time:
1. Improper cold holding.
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Regularly use food temperature logs provided to ensure all items are cold held at 41F or below,
2. Train employees using "How to Prevent Cross Contamination" document provided (English, Spanish)
3. Have multiple Certified Food Managers (CFMs) available in the event that one cannot be present during a shift.
Please send a copy of food temperature logs to the Health Department via fax, e-mail, or text message within 7 days.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: SLICES OF BREAD.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. PROVIDED TRAINING ON PROPER GLOVE USE. EMPLOYEE PUT ON GLOVES TO MAKE ADDITIONAL SANDWICHES.
- 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: IN WALK-IN COOLER- RAW SALMON AND PORK BEING STORED ABOVE DELI MEAT. RAW SHELL EGGS BEING STORED ABOVED TOMATOS AND CANTALOUPE.
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. ITEMS PLACED IN STORAGE PROPER ORDER IN WALK-IN COOLER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN TRUE 2 DR PREP COOLER- CUT CANTALOUPE (42F), CUT TOMATO (48F). PASTRY DISPLAY- HAM AND CHEESE CROISSANTS (72F, 73F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): PASTRY DISPLAY- HAM AND CHEESE CROISSANTS.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. ITEMS DISCARDED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the PREP LINE being used TO CLEAN TOWELS AND STORE SANITIZER BUCKETS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS REMOVED FROM HAND SINK
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08/10/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Suggested taking out small amounts of butter at a time to lessen amount discarded after 4 hours at ambient air temperature. Also suggested discarding equipment that is not currently being used to lessen the potential for harborage conditions and to make more room for better cleaning. Time as a Public Health Control document provided for butter on prep table.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. RAW SHELL EGGS STORED OVER READY TO EAT QUICHE IN TRUE 2 DR COOLER.
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. RAW SHELL EGGS MOVED TO SEPARATE SHELF.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BAGS OF FLOUR, SESAME SEEDS BEING STORED ON FLOOR IN BASEMENT STORAGE AREAS.
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. BAGS PLACED ON SHELVING IN BASEMENT 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: BUTTER ON PREP TOP (74F).
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. 4 HOUR TIME AS A PUBLIC HEALTH TO BE USED FOR BUTTER, TIME STAMPED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: BALLY WALK-IN COOLER.
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. PROVIDED THERMOMETER FOR UNIT.
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02/23/2015 | Routine | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--TRUE 2DR UC RI COOLER
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.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.--OBSERVED FRONT LARGE WINDOW OPEN UPON ARRIVAL.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.--ENVIRONMENTAL HEALTH SPECIALIST(EHS) RECOMMEND CERTIFIED FOOD MANAGER(CFM) PLACE A FAN NEAR THE WINDOW TO PREVENT FLIES FROM FLYING INTO THE ESTABLISHMENT. AIR CONDITIONING IS DOWN, WORK ORDER FOR REPAIRS HAS BEEN PLACED. CFM CLOSED WINDOW.
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07/16/2014 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--HANDSINK AT FRONT NEEDS HANDWASHING SIGN.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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12/17/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*The folding windows at the front part of the establishment have been fitted with screens and are no longer openable. The screens must on permanently in place if the windows are ever opened.
*Shields have been installed under the plumbing sewer lines located at the ceiling of the lower level.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 10/02/2013 | Follow-up | |
PREOPERATIONAL FINAL INSPECTION
1. The front openable windows do not meet code requirements. You can either make the windows not openable or install permanent window screens.
2. Exhaust hood system has not been caulked to wall.
3. Lighting at the sandwich making station is only 20 foot candles. You need at least 50 foot candles. CORRECTED.
4. Lighting at the front counter hand washing sink is only 5 foot candles. You need at least 20 foot candles. CORRECTED.
5. Paper towel dispenser has not been installed at the front area hand washing sink.
6. Lighting at the rest room is approximately 5 foot candles. You need at least 20 foot candles. CORRECTED.
7.A self-close device has not been installed on rest room door.
8. A covered trash receptacle has not been provided at rest room.
9. Paper towel dispenser has not been installed at the restroom hand washing sink.
10. Storage for clean utensils has not been provided.
11. Paper towel dispenser has not been installed at the kitchen hand washing sink.
12. A self-close device has not been installed at the basement back exit door.
13. Basement back exit door has a large opening at the lower end that has not been sealed.
14. A mop rack has not been installed.
15. A self-close device has not been installed on employees' restroom door.
16. A backflow preventer has not been in stalled at the mop sink hose bibb.
17. Shielding has not been installed under sewer pipes located on the basement ceiling.
18. Space between the walk-in refrigerator and the walk-in freezer has not been sealed.
19. Plumbing holes on the basement ceiling have not been caulked.
20. The left side of walk-in refrigerator has a space that has not been sealed to wall.
21. Certified Food Manger card has not been provided.
*Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 09/30/2013 | Pre-Opening | |
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