Cenan's Bakery/Cafe, 122 Branch Rd Se, Vienna, VA 22180 - Carry Out Food Service Only inspection findings and violations

Business Info

Restaurant: Cenan's Bakery/Cafe
Address: 122 Branch Rd Se, Vienna, VA 22180
Type: Carry Out Food Service Only
Phone: 703 242-0070
Total inspections: 7
Last inspection: 08/13/2015

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a routine inspection. NOTE: - Advised the PIC to monitor food temperature in the walk-in refrigerator. Calibrated thermometers on site. - Train employees to use date marking appropriately. Provided a datemarking guidelines hand out to the PIC. - Clean the ice machine. 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: Feta cheese (44F), Red Lentil (44F), Quinoa (43F), Saute Vegetables (44F), Tuna Salad (43F), Cenan's salad (44F) in walk-in refrigerator. Food items were in the unit for more than 12 hours. 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. Food items were discarded voluntarily. Discussed with PIC. Advised the PIC to monitor food temperature. Critical: Controlling Pests / Methods to Use When Pests Are Found Observation: Methods are not being used to control pests. Observed house flies and drain flies in the premises. 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. Provide a pest control service receipt to the Health department with in 7 days.	08/13/2015	Routine
The purpose of this visit was to conduct a Risk-Factor Assessment (RFA). NOTE: - 3-Vat sign (Wash-Rinse-Sanitize) sign was provided to the operator. - New handwashig sign was provided to the operator to replace the old one. - Do not fill above the fill line at the Beverage-Air 2DR cooler. - Observed that absorbent material (cardboard boxes) on the walk-in floor. Do not use the absorbent materials on the walk-in floor. Discussed the solution with the operator. Observed that the Virginia Department of Agriculture (VDAC) inspects the bakery, grocery part of the facility along with self serve cooler with food (True 3-Dr silding Door) 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) in the Glenco Star cooler Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Milk was moved to walk-in cooler. The thermostat of the Glenco Star cooler was adjusted.	02/25/2015	Risk Factor
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer in 3 vat sink: 100 ppm. 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: Sliced roast beef/sliced turkey/sliced ham/chicken salad in prep cooler: 44/44/44/43 degrees F. Cheese tortellini soup in walk-in cooler. 49 degrees F. 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. NOTE: Foods in prep cooler determine tot be out of temperature <1 hour. These foods were placed in ice and lowered to acceptable temperature during inspection. Tortellini soup was disposed. Equipment / Good Repair / Operation (corrected on site) Observation: The following refrigeration unit was not operating properly and was unable to maintain cold food at or below 41°F: prep 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. NOTE: Prep cooler had gbeen serviced earlier in day, and had not yet reached sufficiently low ambient temperature at start of inspection. Satisfactory temperature had been obtained by the end fo the inspection.	08/25/2014	Routine
Investigated complaint of insect activity observed within the facility. No insects observed at the time of the inspection, and no evidence of insect infestation was observed. PIC provided invoices from a licensed pest control operator verifying monthly service. Complaint could not be confirmed. No violation noted during this evaluation.	04/11/2014	Complaint
The purpose of this visit was to conduct a risk factor inspection. Chlorine sanitizer concentration 3 vat sink: 150 ppm. The following good retail practices were discussed during the inspection 1) mold on top plate of ice machine (not in contact with food. 2) cardboard used to line floor of walk-in cooler. Critical: No Bare Hand Contact with RTE Foods Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: strawberries. 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.	03/13/2014	Risk Factor
The purpose of this visit was to conduct a routine inspection. 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: split pea soup/cooked bulgar wheat/ sliced tomatoes/sliced cooked chicken in walk-in cooler: 51/46/47/45 degrees F Correction: gallon whole milk/half and half in 2 dr undercounter cooler: 45/44 degrees F.	11/08/2013	Routine
The purpose of this visit was to conduct a risk evaluation. Chlorine sanitizer in 3 vat sink: 100 ppm. The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Failure to comply may result in further enforcement action. NOTE: PLEASE REMEMBER TO SUBMIT SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WITHIN 14 DAYS. Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC 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)	06/04/2013	Risk Factor

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