Caffe Amouri, 107 Church St Ne, Vienna, VA 22180 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Caffe Amouri
Address: 107 Church St Ne, Vienna, VA 22180
Type: Fast Food Restaurant
Phone: 703 938-1623
Total inspections: 6
Last inspection: 01/12/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation.		01/12/2016Routine
The purpose of this visit was to conduct a risk factor assessment.
NOTE:
- Unable to get the ambient air temperature of the undercounter coolers at the service area due to the number of times the employees had to keep the cooler doors open and closed. The operator agreed to send cooler temperature log after the breakfast is over at the end of the day via e-mail.
  • 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: Turkey sandwich in the True 1-DR UC Sandwich cooler.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food item was discarded.
07/07/2015Risk Factor
The establishment was observed to be clean and well maintained even with limited space. Wonderful job at time log for Time as Public Health Control (TPHC).
  • 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 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: Cheese at the 1DR undercounter cooler.
    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. Cheese packs were date marked.
01/15/2015Routine
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer 3 vat sink/ wiping cloth bucket: 100/75 oom.
No violation noted during this evaluation.		04/07/2014Routine
The purpose of this inspection was to conduct a risk factor assessment. Chlorine sanitizer in 3 vat sink: 75 ppm
No violation noted during this evaluation.		11/07/2013Risk Factor
The purpose of this visit was to conduct a routine risk evalution. Hot water heater: AO Smith Cyclone Xi BTH 120 100. Chlorine sanitizer solution concentration in 3 vat sink 100 ppm . PIC had written EHP, but had not yet obtained signed employee reporting agreements. PIC will explain agreement and EHP details prior to having employees sign the employee reporting agreements Copies of signed agreements will be provided to the Health Department within 14 days. NOTE: PLEASE REMEMBER TO PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WTHIN 14 DAYS. AS REQUIRED ABOVE.
  • 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. PIC had a written employee health policy (EHP) in the red folder, but had not obtained signed employee reporting agreements. NOTE: PIC will train all employees in EHP requirements, and provide copies of employee reporting agreements to Health Department within 14 days.
    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)
04/23/2013Routine

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