- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of soda gun nozzles are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. No hand soap was available at back wait station hand sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. Hand washing signage was not available at men's or women's restroom hand sinks, the back wait station hand sink, and the hand sink by the ware washing machine.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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06/17/2015 | Risk Factor | |
- Contamination/Miscellaneous Sources of
Observation: Drinking ice at bar is not protected from contamination from hose of soda gun.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Equipment/Good Repair and Proper Adjustment
Observation: The caulking at the 2 part prep sink was observed with accumulation of mold.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surfaces of knives stored as ready to use in knife racks are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Plumbing System/Repaired According to Law (Critical)
Observation: The hot water supply is not functional at mop sink.
The mop sink faucet is leaking at backflow prevention device.
The floor drain near kitchen prep area was not draining properly.
Correction: A plumbing system shall be repaired according to law. Improper repair or maintenance of any portion of the plumbing system may result in potential health hazards such as cross connections, backflow, or leakage. These conditions may result in the contamination of food, equipment, utensils, linens, or single-service or single-use articles.
- Handwashing Cleanser, Availability (corrected on site) (repeated violation)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. No hand soap available at pizza prep hand sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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02/25/2015 | Routine | |
Floor drain covers in need of securing. Interior of the fryer cabinets in need of cleaning. One cutting board at the pizza station was observed cracked. Some fruit flies observed in the back kitchen area. Ensure that a Northern VA Certified Food Manager is on duty at all hours of operation.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee at the cook-line observed placing toppings on food product with his/her bare hand.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Vegetable dicer observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Bar soda dispensing nozzle observed in need of cleaning and sanitizing.
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 time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Disposable paper towels observed not properly provided at the wait station handsink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager (manager arrived approximately ten minutes after the start of inspection).
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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10/30/2014 | Risk Factor | |
1. Replace cracked/damaged food containers.
2. Do not fully cover or stack cooling foods.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention
Observation: The dishwasher is drinking from an uncovered container.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Cream and chicken pieces cold holding at the improper temperature of 46 F in the 3 drawer refrigerator. Items were relocated. Chicken and salami pieces cold holding at the improper temperatures of 44-46 F in the salad prep refrigerator. Items were relocated. Whipped cream in the upright 2-door refrigerator at 44 F. Adjust units to maintain foods at 41 F or below throughout the day.
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.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning at the kitchen dishmachine for a period of time
Correction: manager found that the breaker had been tripped for the booster heater, it was turned back on.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located at the server station by the cook-line is not maintained so that it is accessible at all times for employee use (no running water).
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 Cleanser, Availability (corrected on site) (repeated violation)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (dining room server station).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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06/27/2014 | Risk Factor | |
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored. 1. Utensils were observed in a turned off dipping well. 2. Scoop handles observed in contact with food in the prep refrigerators.
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
- Equipment/Fixed, Spacing or Sealing
Observation: Seal the handsink in the warewashing area back to the adjoining wall. The handsink faucet in the "to-go" area is not sealed to the counter top.
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, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Prep unit tops and dish racks are improperly stored on the floor.
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)
Observation: The handwashing sink in the pasta/salad area is used for purposes other than handwashing. Utensils observed in the sink basin.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Plumbing System/Maintained in Good Repair
Observation: The following plumbing systems are not in maintained in good repair
Correction: 1. The wash basin stopper is broken. 2. The cold water faucet knob is missing on the 2 compartment sink. 3. The pre-spray hose is leaking.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (cookline handsink and pizza area handsink).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees (toilet rooms and the cookline handsink)
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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02/19/2014 | Routine | |
Ensure that all refrigeration units are equipped with inside thermometers and are frequently monitored.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employees observed contacting ready-to-eat (RTE) food with their bare hands (placing garnishes on plates with bare hands). Corrected by instruction.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: The following foods were observed cold holding at improper temperatures:
1.Mozzarella 51 F and goat cheese 50 F in the pizza prep unit.
2. mushrooms 54 F, salsa 50 F, dressing 51 F, cut tomatoes 52 F, avocado salsa 59 F, corn salsa 54 in the pasta line refrigerator
3. cream sauces 54-55 F, crab mix 54 F, cooked chicken 52 F in the 3 drawer refrigerator next to stove. All foods were placed on ice and/or returned to walk-in cooler (38 F).
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: Observed pans and utensils stored as clean were not clean to sight and touch. Items returned to dish wash area.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency (corrected on site)
Observation: Surfaces of the drink fountain 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
- Hand Drying Provision (corrected on site)
Observation: Handwashing sinks at drink service stations are not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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10/08/2013 | Risk Factor | |
- Critical: Potentially Hazardous Food, Cold Holding
Observation: (CORRECTED DURING INSPECTION): Observed foods in the 3 drawer refrigerator right of the stove cold holding at improper temperatures (butter 54 F, pasta cream sauce 54 F, picatta sauce 54 F, crawfish 51 F, cream 52 F). Foods were moved to the walk-in.
Observed foods in the top portion of the pizza prep unit cold holding at improper temperatures (Thai peanut sauce 51 F, guacamole 50 F, corn salsa 47 F, pepperoni 50 F, corn salsa 47 F, ham 49 F, copped pork 51 F). Foods were covered with prep unit top. Foods inside unit bottom were observed at 39 F and below.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The chopper/food processor and the grater are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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06/25/2013 | Risk Factor | |
Dog Dining Variance
1) Agree
2) Agree
3) Sign will be provided when the application is faxed with the owner/CEO signature.
4) Agree
5) The GM does not pre-set tables outside
6) The GM will use "to-go" containers for dogs
7) Agree
8) Agree. The GM agrees dogs will not be allowed on laps.
9) Agree
10) The GM cleans the outdoor area with sanitizer
11) Agree
12) Agree
13) The GM will speak with the insurance company. Incident log given to the GM.
14) Agree
- Do not start dog dining until you obtain your variances.
*Waiting for owner signature and sample sign.
No violation noted during this evaluation. | 05/24/2013 | Other | |
- Jewelry Prohibition
Observation: An employee was wearing jewelry on their hand while preparing food.
Correction: Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration [QA should be 200 ppm].
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Individual packets of butter bagged with slices of bread for carryout found under no temperature control
Correction: packets of butter also stored above ice for servers found at 48oF.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical)
Observation: Several cutting boards are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food [Do not stack containers when wet].
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Plumbing System/Maintained in Good Repair
Observation: The 3-part sink and 2-part sink left faucet fixtures are missing their hot water handles, 2-part sink right basin stopper is not working, leak under 3-part sink right basin drain pipe, there are plastic ties on the prewash sprayer, and leak under Starbuck's server station ice bin.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the closet to the left of the walk-in refrigerator are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises [Live German cockroach was observed with some droppings on the ceiling of the electrical room
Correction: seal up cracks/crevices].
- Drying Mops (repeated violation)
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
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.
- Critical: Licenses for Food Establishments
Observation: The food establishment does not have a valid license [Obtain 2013 within 10 days
Correction: fill out application and pay $40 fee to 800 S. Walter Reed Dr. M-F 8 a.m.- 5p.m.].
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01/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about California Pizza Kitchen, 1201 S Hayes St Ste F, Arlington, VA 22202 »