Capital Cuisine Caterers, 1031 Sterling Rd 104, Herndon, VA 20170 - Caterer inspection findings and violations

Business Info

Restaurant: Capital Cuisine Caterers
Address: 1031 Sterling Rd 104, Herndon, VA 20170
Type: Caterer
Phone: 703 981-5646
Total inspections: 8
Last inspection: 10/13/2015

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a routine inspection. Employee health policy records were reviewed during today's visit. Filters observed clean. Grease trap serviced every six months. Thank you for your time today. If you have any questions, please call (703) 246-2444. No violation noted during this evaluation.	10/13/2015	Routine
The purpose of today's visit is to conduct a routine inspection. Note: New grill purchased. Please move the grill under the hood system. Use the hood system every time the grill is used. Facility Data: Pest Control: Monthly. Grease Trap: Yearly, last cleaned 11/2013. Provided hand out with information on Grease trap. Hood System: yearly, no sticker observed. Recommend getting the hood system cleaned at least once a year. Equipment / Fixed / Space / Seal Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Hand washing sink and the 3-vat sink needs new caulking, it is cracked and coming off. 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, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.	06/17/2014	Routine
The purpose of today's visit is to conduct a follow-up inspection. All violations from previous inspections have been corrected. No violation noted during this evaluation.	11/18/2013	Follow-up
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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Note: The owner could not find the signed EH policy agreement. 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: Plumbing / Maintained in Good Repair Observation: The 3-vat sink basin does not drain properly. It overflows from the cup where the air gap is. Note: Per the owner the plumber is coming on Monday. Correction: A plumbing system shall be maintained in good repair. Fix the plumbing situation within 10 days. Critical: Controlling Pests / Methods to Use When Pests Are Found Observation: Observed fruit flies in the facility. Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.	11/08/2013	Routine
The purpose of today's visit is to conduct routine inspection. Facility Data: Water Heater: Bradford White M-11-80-18-35 Pest Control: None. No pest Activity noted. Recommend getting pest control services at least once a year. Cooking done using oven. Salmon bought from Costco. 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: Food Protection from Contamination / Separate Raw from RTE (corrected on site) Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Shrimp and beef stored above produce. Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Shelves and floors in walk-in refrigerator is rusted. Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Modifications to FDA Food Code/Section 4-205.10, Equipment Certification Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: 1DR upright freezer, kitchen aid, food processor. Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. 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. Observed spray cans for Raid. Note: Take the spray cans out of facility. 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.	06/24/2013	Routine
FINAL INSPECTION AFTER CHANGE OF OWNER - AND - CHANGE FROM ONLY BAKERY TO A RESTAURANT Items listed on inspection report dated 05-14-13 have been corrected. We thank you. THE GALVANIZED AND PAINTED HOOD DO NOT MEET CODE REQUIREMENTS ON FOOD CONTACT SURFACES OF EQUIPMENT. THEREFORE, THERE SHALL BE NO OPEN COOKING UNDER THIS EXISTING HOOD. COOKING MAY BE DONE USING OVENS ONLY. *Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department. No violation noted during this evaluation.	05/15/2013	Follow-up
FINAL INSPECTION AFTER CHANGE OF OWNER AND CHANGE FROM A BAKERY TO A RESTAURANT - FOLLOW UP 1. The plumbing waste water drain lines from the a ll compartments of the three-compartment sink and the grease interceptor have not been air-gapped or indirectly connected. The Health Department hand out diagram on "Acceptable Grease Trap Installation Methods," has been provided to the applicant during this inspection. 2. A mop sink and a mop rack have not been reinstalled. Plumbing connections exist at the site on which a mop sink once was located. 3. The galvanized inner surfaces of the exhaust hood system has been merely y painted with rust preventive paint, "Rust-Oleum." The inner surfaces of the hood are "food contact" surfaces and thus the galvanized hood and painted galvanized hood will not meet the requirements of Section 4-101.15 of Chapter 43.1: Food and Food Handling Code. As was recommended on the previous inspection report, the hood should either replaced or stainless steel lining be installed at all inner surfaces considered as food contact,2 4. A menu with an approved consumer advisory has not been provided. CORRECTED. All other items listed on inspection report dated 02-05-13 have been corrected. We thank you. Owner shall correct the above listed items and schedule for a final follow-up Health Department inspection. No violation noted during this evaluation.	05/14/2013	Follow-up
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER 1. The ceiling finishes at kitchen, rest room and dry goods storage are not smooth and washable. Replace the ceiling tiles with smooth, nonabsorbent and washable types. 2. A mop sink is not available. Install a mop sink and a mop rack. 3. Some shelves of walk-in refrigerator are corroded. Clean corrosion or replace the shelves. 4. The menu needs consumer advisory notation for eggs and smoked salmon. 5. Plumbing connections under the three-compartment sink does not meet code or Health Department requirements. Indirect connections are needed on waste water drain lines between the sink and the grease interceptor, and a direct waste water drain line is needed between the grease interceptor and the main sewer line. A schematic diagram regarding the acceptable plumbing connections has been provided to the owner. 6. The galvanized exhaust hood system does not meet code requirements. You may either replace the hood or install stainless steel lining inside the hood. 7. One upright reach-in refrigerator is a home standard. Replace it with a commercial/NSF type. *Not approved for a Health Department Permit. Owner shall correct the above listed items and schedule for a final follow up Health Department inspection. No violation noted during this evaluation.	02/05/2013	Pre-Opening

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