Kitchen was observed clean and organized at a time food preparation was not occurring.
Please be aware that an odor was observed coming from the grease trap during draining of the three vat sink. Please consider having grease trap checked and pumped, if needed.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) in the kitchen 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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: Observed the current, valid Food Establishment Permit posted inside the kitchen, away from public view.
Correction: Please post permit where it can be viewed by customers.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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02/01/2016 | Routine | |
CFM had left for the day when inspection occurred
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Water temperature did not exceed 88 F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: Observed the facility dumpster missing one lid.
Correction: Please contact the waste removal service provider to obtain a replacement lid or receptacle.
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03/18/2015 | Routine | |
Today’s inspection was to conduct a risk factor assessment. 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.
EHS provided additional training and written instructions on:
-How to make sanitizer chemical vat.
**Please fax and provide a copy of NoVA CFM certification by August 25, 2014.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. Failure to provide a copy of the photo identification card will result in further enforcement action.
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08/11/2014 | Risk Factor | |
This was a complaint investigation. A complaint was received that there is food being stored in teachers' bathroom. Observed cans of foods were stored in this bathroom and manager relocated food.
- Food Storage / Prohibited Areas / Toilet Room (corrected on site)
Observation: Food storage in toilet rooms
Correction: Food may not be stored in toilet rooms.
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01/14/2014 | Complaint | |
- 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: nursery 1dr reach-in cooler.
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the employee restroom stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Floor / Wall / Ceiling / Cleanability
Observation: Restroom ceiling tiles are not easily cleanable.
Correction: Restroom ceiling tiles should be smooth and easiliy cleanable.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in the kitchen is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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01/14/2014 | Routine | |
This inspection was to perform follow-up to the cooler temperature as noted during risk factor assessment performed on September 20, 2013. Manager had lowered thermostat and cooler temperature was able to hold at or below 41F.
No violation noted during this evaluation. | 10/15/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk (46F), cooked corn (48F), cheddar cheese (48F), baked beans (47F) in 1dr reach-in cooler in kitchen. Refrigerator is not holding temperature at 41F and below.
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. Refrigerator was emptied out of potentially hazardous food and maintenance was requested.
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09/20/2013 | Risk Factor | |
This follow-up to routine inspection performed on April 19, 2013 was to confirm 1dr reach-in cooler is able to hold temperature at or below 41F and food stored in the cooler are also at or below 41F.
No violation noted during this evaluation. | 04/30/2013 | Follow-up | |
- Food Storage / Prohibited Areas / Toilet Room
Observation: Food and single serve utensils storage in toilet rooms
Correction: Food may not be stored in toilet rooms.
- 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: American cheese (49F), hot dog (49F) in 1dr reach-in cooler - emptied out.
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
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1dr reach-in cooler.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The stopper for 3-vat sanitizing sink is missing.
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Ceiling tiles in the bathroom should be easily cleanable.
Correction: Ceiling tiles in the bathroom should be nonabsorbent and easily cleanable.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in the kitchen is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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04/19/2013 | Routine | |
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