Today I conducted a routine inspection. During my inspection the following was discussed with the general manager who is also a certified food manager:
1. Continue to discuss hand washing, glove usage and Employee Health Policies during your daily huddles.
2. Implement a cooling log for any hot foods and train employees on how to document times and temperatures of hot foods being cooled.
3. Add another line check during the day to check refrigeration and food temperatures.
4. Monitor the Traulsen 2-DR Refrigerator that contains dessert items and dips since it was on a defrost cycle during my inspection.
Please email me a copy of the letters provided from your seafood suppliers discussing how the seafood is treated for parasite destruction since some seafood is currently ordered undercooked and identified on the menu with the asterick (*) and Consumer Advisory. Email me within 5 business days. If you have any further questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employees failing to wash their hands after changing tasks and putting on new, clean, single use gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH THE MANAGER THAT ALL EMPLOYEES SHALL PROPERLY WASH HANDS AT HAND SINKS BEFORE PUTTING ON CLEAN GLOVES.
- 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: 1. Slices of bread being packaged for take out orders.
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. DISCUSSED WITH THE MANAGER AND HE HAD THE EMPLOYEE GO WASH HANDS AND PUT ON CLEAN, SINGLE USE GLOVES.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale that is undercooked was not frozen to ensure parasite destruction: 1. Halibut, 2. Salmon.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. DISCUSSED WITH THE MANAGER THAT ANY SEAFOOD SERVED UNDERCOOKED (except for certain species of tuna) AND IDENTIFIED ON THE MENU WITH THE CONSUMER ADVISORY SHALL BE PROPERLY FROZEN TO DESTROY ANY PARASITES. MANAGER WILL OBTAIN PROPER INFORMATION FOR THE FILE TO CONTINUE TO ALLOW UNDERCOOKING.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated units were not properly located in the warmest part of the unit: 1. 2-Drawer refrigerator @pasta, 2. Delfield 3-door refrigerator.
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. DISCUSSED WITH THE MANAGER THE LOCATION OF ALL THERMOMETERS INSIDE REFRIGERATION UNITS. HE PROVIDED NEW THERMOMETERS.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that certain areas of the kitchen floors are not maintained in good repair. Grout has deteriorated and will easily hold standing water.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. DISCUSSED WITH THE MANAGER AND FLOORS ARE SET FOR REPAIR NEXT WEEK.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FRP paneling located in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH THE MANAGER AND THE PANELING IS BEING REPLACED NEXT WEEK.
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09/14/2015 | Routine | |
Ice scoops stored in the ice are OK, but the handle which is touched by bare hands must not contact the ice.
All refrigeration units should have thermometers for frequent temperature monitoring
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Delfield 3-Door Upright Cooler (Back Area) and two 2-Door (Glass) Bar Coolers.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed ice scoop in ice in large ice machine in back of kitchen with the handle in the ice
Correction: see comment.
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02/06/2015 | Routine | |
The purpose of this visit was to conduct a follow-up inspection to verify proper working order of the 3DRW refrigerator. Unit was still not observed to be working. Technician had begun work on unit and was in the process of ordering new parts. Facility has agreed to discontinue using drawers until repair but will continue using top portion of refrigerator with ice for TCS foods. A follow-up will be conducted to verify proper working order of the unit.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken 45F, salmon 46F, mahi at 48F, in 3DRW refrigerator by fryers
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. ALL TCS FOODS MOVED TO ANOTHER UNIT TO COLD HOLD AT 41F OR BELOW.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DRW refrigerator by fryers observed holding at 45F during today's visit.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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08/06/2014 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection to verify proper working order of the
3DRW refrigerator by the fryers. During today's visit, unit was observed to be in good working order. All ambient temperatures and food temperatures were observed to be in compliance as noted above. Unit is approved for continued use. If you have any questions, please feel free to call (703) 246-2444. Thank you.
No violation noted during this evaluation. | 08/01/2014 | Other | |
The purpose of this visit was to conduct a routine inspection. Bare hand contact with ready-to-eat foods was discussed during today's visit.
Additional violation noted: 4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DRW refrigerator by fryers.
Corrective Action: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
A follow-up will be conducted on or about 7/10/14 to verify proper working order of 3DRW refrigerator by fryers. Pest control reports were reviewed. Facility has received pest management services the day prior to the inspection. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- 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: chicken sandwich with avocado.
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. SANDWICH WAS DISCARDED AND GLOVES WERE DONNED BEFORE MAKING NEW SANDWICH.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Jambalaya sauce, pesto, raw chicken, shrimp, salmon, in 3DRW refrigerator by fryers at 49F, 48F, 45F, 46F, and 48F.
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. JAMBALAYA SAUCE DISCARDED. ALL OTHER FOODS MOVED TO 3DRW2DR PASTA REFRIGERATOR TO COOL TO 41F OR BELOW.
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07/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up to verify proper working order of the 3DR upright refrigerator. During today's visit, the unit was observed holding below 41F. Unit is approved for continued use. Thank you for your time today.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are damaged. 2DRW refrigerator for pasta.
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the tiling by the drain in the dish machine area, and the tiling by the drain in the prep area is in disrepair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/17/2014 | Follow-up | |
- 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: Cheese, milk, tomatoes in 3DR upright cooler, at 44F, 45F, and 45F.
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. MOVED TO WALK-IN REFRIGERATOR TO COLD-HOLD AT 41F OR BELOW.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR upright refrigerator was observed at 47F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. USE OF UNIT FOR STORAGE OF POTENTIALLY HAZARDOUS FOOD WAS DISCONTINUED.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged. 2DRW refrigerator for pasta.
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.
- Physical Facilities Good Repair
Observation: Observed that the tiling by the drain in the dish machine area, and the tiling by the drain in the prep area is in disrepair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/15/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection to confirm corrective actions for the pest violation
noted on 7/15/13. 6-501.111(D) - Controlling Pests by Eliminating Harborage Conditions
Pest management has visited and treated the establishment twice in the past 48 hours. According to the manager, pest management will visit a third time tonight. Routine visits to occur weekly have been scheduled. Holes in the wall were observed sealed and gaps throughout the establishment were sealed with caulking. No pest activity was noted during today's visit.
If you have any questions or concerns, please feel free to call me at 703-246-2444. Thank you for your time today.
No violation noted during this evaluation. | 07/17/2013 | Follow-up | |
The purpose of this visit was to conduct an investigation based on a complaint received on 7/12/13.
The complainant stated they had observed roaches at the establishment.
Upon inspection of the facilities, several adult roaches were observed near the pizza cook station. Certified food manager stated that pest management will arrive tonight and treat establishment.
The complaint is confirmed. A follow-up will be conducted on or about 7/17/13 to verify correction of violation.
If you have any questions or concerns, please feel free to call me at 703-246-2444. Thank you for your time today.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Several adult roaches were observed near the pizza oven area. Food debris and standing water were observed throughout the establishment.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate food debris and wet floor conditions to control and prevent the presence of pests on the premises.
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07/15/2013 | Complaint | |
This is a follow-up to confirm that repairs have been made as requested to have the thermolabel test verified for the dish machine. Violation corrected. Thank you.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. THE DISH MACHINE WAS FOUND TO BE IN PROPER WORKING ORDER. STAFF INDICATED THAT THE INSIDE HAD BEEN CLEANED WHICH RESULTED IN THE THERMOLABEL TURNING BLACK AFTERWARD. THERMOLABEL TEST WAS VERIFIED. DISH MACHINE WAS APPROVED FOR CONTINUED USE.
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04/23/2013 | Follow-up | |
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:
Milk, sliced tomatoes (x3) in Delfield 3DR refrigerator. COLD HOLDING at 38F, 45F, 46F, 43F
Chicken in Traulsen 1DR upright refrigerator. COLD HOLDING. 37F
During today's inspection, the establishment was being serviced for a refrigeration leak. Main refrigerant was cut off from the establishment for approximately 45 minutes. Once the refrigerant was connected to the units again, units dropped down to 41F or below and functioned properly.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Bradford White D80L4503NA
Dishmachine: Hobart C44AW
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.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding. Wiping cloths were removed and rubber mats were provided.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Wiping cloths were placed in sanitizer buckets.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes x3 in Delfield 3DR refrigerator at 45F, 46F, 43F. MOVED TO WALK-IN. Sliced tomatoes, diced tomatoes, shrimp, ham, cheese, guacamole with tomatillo, at 55, 49, 50, 52, 50, 56 in 2DR/3DR refrigerator. ALL (except for tomatoes which had been placed on line one hour ago) MOVED TO WALK-IN or DISCARDED. Cooked pasta x3 at 46, 45, 49 in 2DRW refrigerator by stove. MOVED TO WALK-IN. Chicken x2, salami, at 51, 49, 50 in pizza station refrigerator. Eggs in Traulsen 2DR refrigerator at 46F. MOVED TO WALK-IN. Note: See comments for additional information for cold-holding violations.
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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR/3DR refrigerator, 2DRW refrigerator (by stove). REFRIGERANT WAS CONNECTED TO UNITS AGAIN AND UNITS WERE OBSERVED TO HOLD AT 38F AND 41F RESPECTIVELY.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the 2DR3DRW 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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishware, glassware. Items needing to be washed were placed on hold, pending the repair of the dish machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. DISH MACHINE USE WAS DISCONTINUED. TECHNICIAN WAS CONTACTED.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Soap was provided.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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04/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about California Pizza Kitchen, 7939-L Tyson Corner Center, Mclean, VA 22102 »