- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An employee was eating in an area where contamination of exposed food or clean equipment may occur.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink blocked by a foot cart and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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10/16/2015 | Risk Factor | |
1. Do not re-use manufacturer's plastic containers.
2. Clean the ceiling tiles in the main kitchen.
3. Hood filters are in need of cleaning.
4. Use hair nets or caps while working in the kitchen.
5. Make sure to properly label the re-packaged red-velvet cake.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sliced ham (53F), sliced cheese (52F) and all other foods were observed at 50F and above in "Superior" 1-door refrigerator. Foods were relocated into the walk-in and CFM was advised to keep an on the cooler.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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06/03/2015 | Risk Factor | |
1. Wash hands frequently.
2. Gaskets of "Superior" 1-dr prep refrigerator are not maintained in good repair.
- RTE, TCS, Date Marking/Commercially Processed Food
Observation: Sliced cheeses and cooked gyro meat prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: Rice cooker, salad spinners and several plastic containers are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
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02/23/2015 | Routine | |
- Critical: Contamination from Hands/Preventing Contamination by Employees
Observation: Food employee contacting exposed RTE food with bare hands. Corrected through education.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Pasta hot holding at the improper temperature of 98 F above the steamtable
Correction: was placed inside the steamtable. Home fries on the back of the grill at 119 F were placed back onto the grill.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sliced cheese in the top portion of the three door prep refrigerator cold holding at the improper temperature of 53 F (left out?) was inside the refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Home fries and lasagna prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
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10/21/2014 | Risk Factor | |
All cold foods observed 41 F and below.
No violation noted during this evaluation. | 06/30/2014 | Follow-up | |
A follow up inspection will be conducted on or after June 30, 2014 to ensure proper cold and hot holding temperatures.
- Critical: Cleaning Procedure/Hands and Arms/Order (corrected on site)
Observation: Food employees did not use proper cleaning procedures to clean their hands and exposed portions of their arms by using a paper towel to manually operate faucet on the handwashing sink. Corrected by instruction.
Correction: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water
- Package Integrity
Observation: Observed dented can of food not segregated from other stock. Corrected by instruction.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site) (repeated violation)
Observation: Chicken (100-120 F) and meatballs (113 to 120 F) hot holding at improper temperatures. Food was reheated.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Various foods cold holding at improper temperatures in the walk-in cooler and one door prep unit. Walk-in cooler ambient air temperature 52 F. Foods were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the tea urn dispenser and soda nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
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06/20/2014 | Risk Factor | |
1. Wash hands frequently.
2. Do not use beverage crates to store cases of drinks.
3. Make sure to check walk-in and prep refrigerators' temperatures every morning.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Hands and Arms/Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in warewashing sink.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Grilled onions(98-127F
Correction: reheated) and Grilled chicken breasts (84-120F
- Critical: Time/Temperature Control for Safety Food, Cold Holding
Observation: The following foods were observed at improper cold holding temperature:
1. Corned beef hash (54F) and home fries (54F) in walk-in ref. - (discarded)
Correction: the walk-in thermostat was set to 45F which was lowered to 38F during this inspection.
2. Sliced cheese (45F) in 1-dr prep refrigerator - all the foods were relocated.
3. Half-n-half packs (63F) on ice by coffee pots - (discarded).
- Equipment and Utensils/Durability and Strength
Observation: Rice cookers, salad spinners and several plastic containers are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: One (1)-dr counter freezer is in need of defrosting and cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Plumbing System/Maintained in Good Repair
Observation: Backflow prevention device on 1-part food prep sink observed taped.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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02/18/2014 | Routine | |
1. Please make sure to properly date sliced cheeses, deli meats and re-packaged cakes if not sold in 24 hours.
2. Properly label re-packaged cakes.
3. Wash hands frequently.
No violation noted during this evaluation. | 10/10/2013 | Risk Factor | |
1. Ensure foods completely cool and maintain 41oF or below in the 1-door prep refrigerator.
2. Keep cheese refrigerated or completely surrounded by ice to maintain at 41oF or below by the grill.
3. Adjust walk-in refrigerator and 1-door prep refrigerator to colder settings to maintain foods 41oF or below.
4. Take frequent temperatures with your food thermometer to ensure proper cooling and cold holding food temperatures.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sliced and shredded cheese by the grill cold holding at the improper temperature of 67ºF. Foods in the walk-in refrigerator (chicken broth, turkey burger, cole slaw, rice) cold holding at the improper temperatures of 45-47ºF.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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06/26/2013 | Risk Factor | |
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: The undated, unlabeled moldy cheesecakes, found in "Turbo air" 1-dr refrigerator are not safe, unadulterated, and/or honestly presented.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Food in contact with soiled equipment or utensils. Spoon handles observed laying on egg, chicken and tuna salads.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- In-Use Utensils, Between-Use Storage
Observation: Rice scoops are improperly stored in standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Steak (112F0, Home fries (104F) and Grilled chicken (118F) were observed at improper hot holding temperature.
Correction: (reheated) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: The following foods were observed at improper cold holding temperature:
1. Blue cheese (52F) in "True" 2-sliding glass doors "Mystic" refrigerator.
2. Chicken noodle soup (48F) and Tomato sauce (48) in the "Brown" walk-in refrigerator.
3. Shredder cheddar (49F), Tomato sauce (46F), Sliced cheese (53F) and Cream cheese (59F) in "Superior" 1-dr prep refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: RTE, PHF(TCS), Date Marking/Commercially Processed Food
Observation: Sliced cheeses, deli meats and re-packaged valvet and carrot cakes, prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Food Labels/Labeling
Observation: Re-packaged valvet and carrot cakes in "Turbo air" 1-dr refrigerator are not properly labeled.
Correction: Label information shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement
- Equipment and Utensils/Durability and Strength
Observation: Rice cookers, salad spinners and several plastic containers are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the 1-dr counter freezer is not kept free of an accumulation of dust, dirt, food residue, and/or other debris. The freezer needs de-icing and cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Critical: Licenses for Food Establishments
Observation: The food establishment does not have a 2013 license.
Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable. A valid license shall be posted in every food establishment in a conspicuous place.
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01/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Century Cafe, 2450 Crystal Dr #r-008, Arlington, VA 22202 »