This visit was made to conduct a risk based assessment. The Person in Charge was very helpful throughout the visit. Thank you. The following issue requires attention:
1. Please ensure that all wet wiping cloths are stored in a bucket with designated chemical sanitizing solution.
*Repeat Observations are Subject to Civil Penalty
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Observed wet wiping cloth on counter not in chemical sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Person in Charge removed wiping cloth from the counter.
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08/28/2015 | Routine | |
One beverage display refrigerator is not in use, repair service was arranged.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloth was kept on prep table.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/30/2015 | Routine | |
This is a follow-up inspection for the display case. Todays, inspection the unit is at 42F. Potentially hazardous foods can now be stored in the unit.
No violation noted during this evaluation. | 08/08/2014 | Follow-up | |
1.The establishment must record all sandwiches and salad temperatures when receiving.
2. Call the refrigerator repairs for the display case.
3. Provide another thermometer inside the True upright unit ( If the exterior thermometer can't be repaired).
4.. Write or stick a date marker on the salads and sandwiches.
5. Handed a hand wash signages to the FPM
6. Discussed the key changes on 2013 Food Code to the FPM.
7. Do not use the display case for potentially hazardous foods until its repaired and temperature is at 41F or below.
8. Handed the Big 5 poster to the FPM.
9. Follow-up for the display case.
FAX: 703-212-8801
Email: rhodaworku@aol.com
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures:All sandwiches such as Turkey, Ham, and Tuna at 51F, Chicken topper for salad, Pasta salad, Couscous salad at 51F, Artichoke and Broccoli pies at 51F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All these food items were discarded during inspection.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Pasta and Couscous salad, Green salad with chicken, Artichoke pies are not dated inside the display case.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. These items were not discarded..
- Handwashing Signage at Handwashing Facilities Required (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. This is for the shared rest room for clients and employees
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Handed the signages to the FPM and installed today.
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08/05/2014 | Risk Factor | |
- Food Storage / Prohibited Areas / Mechanical Room
Observation: Food storage in mechanical rooms.
Correction: Food may not be stored in mechanical rooms.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: egg sandwich at 47F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F:
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment:
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. display case
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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01/31/2014 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The open drinking cup was discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
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07/26/2013 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4910. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area designated for employee's drink is not located to protect food, equipment, linens, and/or single-service items from contamination. Employee's drink is improperly placed on prep table with items that will be served to customers. Employees purse and scarf are improperly placed on top of soft drinks in the rear storage area. Items were relocated during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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01/14/2013 | Routine | |
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