- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: diced tomatoes x2 46F and 51F, feta cheese 46F, fresh mozzarella 44F--open display refrigerator top (salad station)
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. Note: Put all items inside the refrigerator. Do not overfill containers, do not put items before 10:20 am. Facility opens for business at 11 am.
- 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 observed to be date marked for more than 7 days: split pea soup dated 1/12 with expiration date 1/22 and sausage in walk-in refrigerator dated 1/12 with expiration date 1/20.
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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the handsink (warewash area) piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the cove molding and the floor area near mop sink is not maintained in good repair. Water accumulated in cracks.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Please fix the floor within 30 days and send pictures to the EHS.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Observed water holding on the floor and cracks near mop sink area, which could be breeding fruit flies. Observed 4-5 fruit flies during inspection.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. Note: The facility gets monthly pest control service. Reviewed report dated 12/28/2015. January 2016 report was not available.
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01/14/2016 | Routine | |
Note: Please fax or email a picture and/or invoice for fixing the floor tiles and cove molding near the mopsink/warewash area. This is a repeat violation. (within 30 days)
REMINDERS:
1) Please get a CFM card as soon as possible. Send a picture of the CFM card by email. (within 2 weeks)
2) **Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
Note: The facility maintains temperature logs for cold holding and refrigerator ambient temperatures.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door of the True 2DR panini refrigerator is damaged: It is difficult to close the door completely because the door is lose.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 wet wiping bucket with a concentration of less than 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Note: New solution was at 300 ppm.
- Certified Food Manager/Certificate Process (repeated violation)
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink piping are leaking. (@warewash area)
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tile and cove molding under the handwashing sink in warewash area is not maintained in good repair. It is also holding water because of poor drainage.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/03/2015 | Routine | |
Note: The CFM mentioned that she misplaced her CFM card and will get a new one.
CONSUMER ADVISORY: Observed that steak kabob on the menu board may be cooked to order per the manager. The consumer advisory reminder statement is present however the reminder with the asterisk and foot note is missing for this item. Discussed with manager and she agreed that they will not serve it medium rare (always cooked to 155F or above for 15 seconds.) If this changes then the menus will have to be updated for correct consumer advisory.
RECOMMENDATIONS:
1) Pre-chill all the potentially hazardous foods to 41F or below before putting in open salad display refg.
2) Per discussion the manager is monitoring holding, receiving, reheating, cooking temperatures. Please log the temperatures. Also, recommend monitoring cook temperatures.
3) Monitor and remind employees about hand washing and datemarking.
NEW DISH MACHINE: The manager mentioned that they will have new dish machine sometime this week. Please send specification sheet for the dish washing machine within 10 days so the EHS can stamp and return it to the manager and also update the information on file. In future please submit specification sheets to the Health Department prior to purchase of equipment. (for example, water heater and dishmachine)
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit:
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: 5DR salad prep refrigerator front, Beverage Center 1DR display near pizza oven, True 3DR prep refg. Pasta stn, True 4 drawer panini prep refg. Also, the right door for True 2DR flat top refrigerator at panini station is damanaged and does not close properly.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Note: The manager was at the catering kitchen.
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. Discussed with the CFM that one manager with the card and knowledge has to be present all times to keep an eye employees and processes.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Physical Facilities Good Repair
Observation: Observed that the floor and cove molding near the mop sink and under dish machine area is not maintained in good repair. Cracks and not draining properly, holding water.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/07/2015 | Routine | |
The purpose of this visit was to conduct a routine evaluation. Quaternary ammonium sanitizer 3 vat sink/ wiping cloth bucket: 250/250 ppm. Chlorine sanitizer final rinse dishmachine: 100 ppm.
No violation noted during this evaluation. | 09/19/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer in wiping cloth bucket initial/final: 0/300 ppm. NOTE: PLEASE REMEMBER TO NOTIFY THE HEALTH DEPARTMENT WHEN SANITIZING CAPABILITY OF DISHMACHINE IS FULLY RESTORED.
- Equipment / Good Repair / Operation
Observation: Dishmachine does not have sanitizer.
Correction: Continue to use 3 vat sink (which was set up at the start of the inspection) for sanitizing of all equipment and utensils until sanitizer is provided for dishmachine. NOTE: PIC was aware of dishmachine deficiency and had ordered sanitizer. 3 vat sink was in use at the start of the inspection, and will continued to be used until dishmachine is restored to fully functional condition. Discussed importance of mantaining adequate supplies of dishmachine sanitizer at the facility.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 bucket at the cookline with a concentration of <150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: PIC had wiping cloth solution replaced with quatenary ammonium sanitizer = 300 ppm.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink at the warewashing area are leaking.
Correction: A plumbing system shall be maintained in good repair.
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04/08/2014 | Routine | |
The purpose of this follow up visit was to assess the cold holding capability of the True 2 drawer/1 door prep refrigerator. The refrigerator has been repaired and presently is capable of maintaining potentially hazardous food at 41F or below.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: Observed caramelized onions at 77F in the True 2 drawer/1 door - DISCARDED. The caramelized onions cooling for 5 hours in the True 2 drawer/1 door prep refrigerator were at 77F after 5 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.
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10/07/2013 | Follow-up | |
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.
Additional food temperatures:
Alfredo sauce - True 3 door prep top: 39F
Chicken nuggets, pasta - True 3 door prep refrigerator: 33F, 41F
Bruschetta (diced tomatoes) - True 2 door flat top prep refrigerator: 38F
Tzatziki, caramelized onions, sliced turkey - True 4 drawer prep top: 40F, 39F, 41F
Cooked portobellos - True 4 drawer prep refrigerator: 36F
Marinara, pasta - walk in: 41F, 41F
Within 2 weeks please fax to my attention the signed Employee Health Policy. Additionally fax to my attention within 5 days the invoice for the repair of the True 2 drawer/1 door refrigerator.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the True 2 drawer/1 door prep refrigerator was not capable of maintaining the temperature of potentially hazardous food (PHF) at 41F or below. Do not use this refrigerator to hold PHF until it is repaired.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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."SEE COMMENTS
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed tiramisu at 59F, cannoli at 63F, stuffed grape leaves at 43F in the Eurocryo display case, crumbled feta at 61F, meatballs at 53F, turkey sausage at 60F in the True 2 drawer/1door refrigerator - ALL ITEMS DISCARDED EXCEPT FOR THE GRAPE LEAVES WHICH WERE PUT IN THE WALK IN TO COOL
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.
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10/04/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. 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.
Additional food temperatures:
Cooked portobello - True 4 drawer: 38F
Vegetable soup, raw chicken - walk in: 38F, 38F
Recommendation:
Prepare small diameter raw chicken shawarma skewer, completely cook the meat by the end of lunch service and hot holding the remaing meat in the steam table.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Bradford White 80T 250 3NA which uses 250,000 BTUs to produce 256 GPH of 120F water at an 80F rise
Dishmachine: ES 2000, chemical
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed shredded mozzarella at 46F in the True 2 drawer/1 door prep refrigerator, stuffed grape leaves at 44F in the Eurocryor display case - PLACED IN THE WALK IN TO COOL
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a metal stemmed probe food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizing Solution Test Kit Accurate & Used
Observation: Observed the quaternary ammonia test strips were discolored and not accurately displaying the correct concentration of the sanitizing solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using an accurate test kit or other device.
- Cutting Boards / Resurface / Discard
Observation: The individual cutting boards in front of the panini machines as well as the cutting board on the True 4 drawer prep refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.Three bottles of Raid - DISCARDED
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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04/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cafesano, 11130-M South Lakes Drive, Reston, VA 20191 »