- Food Labels/Labeling (repeated violation)
Observation: Food packaged in the establishment (brownies and rice crispies) is not labeled as specified in law.
Correction: Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the cabinets are not corrosion-resistant, nonabsorbent, and/or smooth. Cabinets damaged and worn away to chip board.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surfaces of the equipment (cabinets, speed racks and shelving) not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: Observed floors under and behind equipment 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.
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01/26/2016 | Routine | |
| No violation noted during this evaluation. | 02/10/2015 | Follow-up | |
A follow up inspection will be conducted to ensure that the Priority violations have been corrected. The follow up inspection will be conducted in 10 (ten) days from today on or after February 5, 2015.
- Hands and Arms/When to Wash (corrected on site) (repeated violation)
Observation: A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment after returning to work. Corrected by instruction.
Correction: Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Observed food stored on the floor in the walk-n cooler.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Contamination/Miscellaneous Sources of
Observation: Open containers of food are not protected from chip board which is flaking off from damaged counter over open prep refrigerator. Repair counter so that pieces of chip board do not fall into food.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed various foods in the middle open sandwich unit cold holding at improper temperatures (salmon 62 F, cut tomatoes 51 F, tuna salad 46 F, various cream cheeses (45 to 50 F). Foods were discarded.
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.
- Food Labels/Labeling (repeated violation)
Observation: Food packaged in the establishment is not labeled as specified in law. Observed self serve packaged brownies and rice treats not labeled
Correction: Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surfaces of the milk crates used for storage are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Equipment/Fixed, Spacing or Sealing (repeated violation)
Observation: The kitchen prep sink and kitchen handwash sink needs to be resealed to the wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surfaces of the inside of the reach-in refrigeration units and the shelving in the walk-in cooler are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Observed single-service and/or single-use articles stored on the floor in the storage room.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing station at the front food prep area is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Physical Facilities/Repairing (repeated violation)
Observation: Observed the tile grout worn away in several places (food and debris build up between tiles).
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.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: Observed the floors and walls in the walk-in cooler in need of cleaning. Observed floors and walls under and behind equipment in need of cleaning.
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.
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01/26/2015 | Routine | |
Follow-up from previous CFM Conference. CFM was present during time of inspection.
No violation noted during this evaluation. | 03/11/2014 | Follow-up | |
Post 2014 Health License. Quat sanitizer checked using the provided test strips. The preparation unit is in need of repair. Unit must maintain temperature at 41 degrees Fahrenheit or below.
- Food Storage Containers, Identified with Common Name of Food
Observation: Several dry ingredient containers in need of labeling.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Boxes of food product observed stored on the floor in the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Container(s) of deli turkey, ham, and roast beef at the preparation station observed cold holding at improper temperature. (product was discarded by the person in charge, according to manager the new product will be used within four hours).
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/Cooling, Heating, and Holding Capacities
Observation: The preparation make unit observed not achieving proper cold holding temperature of 41 degrees Fahrenheit of less.
Correction: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3. The ability of equipment to cool, heat, and maintain potentially hazardous (time/temperature control for safety) foods at Code-required temperatures is critical to food safety. Improper holding and cooking temperatures continue to be major contributing factors to foodborne illness. Therefore, it is very important to have adequate hot or cold holding equipment with enough capacity to meet the heating and cooling demands of the operation.
- Equipment/Fixed, Spacing or Sealing
Observation: Kitchen preparation sink needs to be resealed to the wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: Surfaces underneath the hot holding units observed in need of cleaning. Water well to the soup hot holding unit in need of cleaning. Interior of the back 2-door reach in refrigerator in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Physical Facilities/Repairing
Observation: Floor/tile grout around in the bagel making area observed not maintained in good repair.
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.
- Cleaning, Frequency and Restrictions
Observation: Floor surfaces in the back kitchen area and under the hot water kettle observed in need of cleaning.
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.
- Drying Mops (corrected on site)
Observation: After use, the mop was observed being stored in the walk-in refrigerator.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working spray container of bleach not properly labeled.
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: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager (repeat).
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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01/27/2014 | Routine | |
1. Walk-in freezer light bulb is burnt out.
2. Light bulb in "Victory" 2-door refrigerator is not shielded.
- 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.
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils (knives and spatulas) are improperly stored on and in between various refrigerator units.
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
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Food Preparation/Protection From Environmental Sources
Observation: Unpackaged food (bagles and breads) is not protected from environmental sources of contamination during preparation.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. Food preparation activities may expose food to an environment that may lead to the food's contamination. Just as food must be protected during storage, it must also be protected during preparation. Sources of environmental contamination may include splash from cleaning operations, drips from overhead air conditioning vents, or air from an uncontrolled atmosphere such as may be encountered when preparing food in a building that is not constructed according to Food Code requirements.
- Food Labels/Labeling (repeated violation)
Observation: Rice cake and Brownies packaged in the establishment are not labeled as specified in law.
Correction: Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101 – Food Labeling, and 9 CFR 317 Labeling, marking devices, and containers. The identity of a food in terms of origin and composition is important for instance when a food may be implicated in a foodborne illness and for nutritional information requirements. Ingredient information is needed by consumers who have allergies to certain food or ingredients.
- Temperature Measuring Devices
Observation: The sandwich prep, counter, salad prep and open display case refrigerators are not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the sandwich prep refrigerators is in need of de-icing and cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency (corrected on site)
Observation: Surfaces of the fountain soda nozzles are 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 potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The front handwashing sink had a wiping towel in the basin.
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.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The front handwashing sink is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Critical: Controlling Pests (Critical) (repeated violation)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Fruit flies observed throughout the establishment.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. 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
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
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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01/09/2013 | Routine | |
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