- Food-Contact Surfaces/Cleanability
Observation: The food-contact surfaces of the steak meat cold unit container lids are no longer free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Cutting Surfaces
Observation: The surfaces of the wooden cutting board are no longer effectively cleaned and sanitized.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surface of the shelves were the fries are stored to thaw, the shelves where bread is stored in the front prep area, the trashcan handles, the cart cup holder and the counter under the grill are not cleaned at a frequency necessary to preclude the accumulation of soil residues. Oily brushes were discarded.
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.
- Light Bulbs, Protective Shielding
Observation: The light bulbs over the toaster are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions were observed on the premises. A live German cockroach was observed under the prep refrigerator. Mouse droppings were observed on the floors and some shelves. Some fruit flies were also observed in the facility.
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions.
- Cleaning, Frequency and Restrictions
Observation: The floors are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/04/2016 | Routine | |
Adjust the "True" upright one door refrigerator to keep foods at or below 41 F.
- Cooling Methods, Food containers (corrected on site) (repeated violation)
Observation: Food containers of sliced tomatoes were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. Observed sliced tomatoes in covered, plastic containers stacked on top of one another at 47 F.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Controlling Pests (repeated violation)
Observation: A dead immature German cockroach was observed on the floor.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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10/21/2014 | Follow-up | |
- Wiping Cloths, Use Limitation (repeated violation)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Cooling Methods, Food containers (repeated violation)
Observation: Food containers of cut lettuce were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. Observed cut lettuce in covered, six inch deep containers and stack on top of one another at 41 F.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sliced cheese and turkey cold holding at the improper temperatures of 47-49 F in the upright one door "True" refrigerator. Corrected through education and relocating to another 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.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The prep refrigerator cutting board is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink located at the front counter is not maintained so that it is accessible at all times for employee use (no cold water).
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.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: There is no hot water at the prep sink.
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.
- Physical Facilities/Repairing (repeated violation)
Observation: Some ceiling tiles in the kitchen are pourous.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Mouse droppings were observed on the floor by the transformer and file cabinet. A live roach was observed on the kitchen wall by the coats.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Poisonous or Toxic Materials/Restrictions/Presence and Use
Observation: Hot Shot" ant & roach spray found in the food establishment. Please remove from the facility. Only licensed pest control applicators are allowed to apply commercial pesticides in retail food establishments.
Correction: Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the food establishment. This section does not apply to packaged poisonous or toxic materials that are for retail sale. The presence in the establishment of poisonous or toxic materials that are not required for the maintenance and operation of the establishment represents an unnecessary risk to both employees and consumers. Preserving food safety depends in part on the appropriate and proper storage and use of poisonous or toxic materials that are necessary to the maintenance and operation of a food establishment. Even those that are necessary can pose a hazard if they are used in a manner that contradicts the intended use of the material as described by the manufacturer on the material's label. If additional poisonous or toxic materials are present, there is an unwarranted increased potential for contamination due to improper storage (e.g., overhead spillage that could result in the contamination of food, food-contact surfaces, or food equipment) or inappropriate application.
- Critical: Food Manager Certificate and Responsibility (corrected on site) (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager. There must be one duty during all hours of operation.
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09/19/2014 | Follow-up | |
- Critical: Hands and Arms/When to Wash (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food. The facility was educated about proper hand washing procedures.
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.
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Cooling Methods, Food containers
Observation: Food containers of sliced tomatoes were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. Do not cover and stack containers of food that are above 41 F.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sliced cheeses, shredded cheese, cut lettuce, and sliced tomatoes in the "True" prep refrigerator were cold holding at the improper temperatures of 48-59 F. The shredded cheese was discarded. The cut lettuce and sliced tomatoes were placed in containers and surrounded by ice. The sliced cheese was relocated to the back two door refrigerator. Sliced ham and sliced cheeses cold holding at the improper temperatures of 46-49 F inside the "True" one door upright refrigerator. Relocate and/or adjust/repair the unit to hold these foods 41 F and below.
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.
- Temperature Measuring Devices, Ambient Air and Water
Observation: The ambient air or water temperature measuring device scaled only in Fahrenheit is not accurate inside the prep refrigerator.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 3ºF in the intended range of use. A temperature measuring device used to measure the air temperature in a refrigeration unit is not required to be as accurate as a food thermometer because the unit's temperature fluctuates with repeated opening and closing of the door and because accuracy in measuring internal food temperatures is of more significance. If Fahrenheit thermometers are used, the 3ºF requirement applies because of the calibrated intervals of Fahrenheit thermometers.
- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The "True" prep refrigerator and "True" one door upright refrigerator are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (not keeping foods 41 F and below).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The prep refrigerator cutting board and the cutting board at the three compartment sink are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located at the front counter is not maintained so that it is accessible at all times for employee use (no cold water).
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.
- Plumbing System/Maintained in Good Repair
Observation: There is no hot water at the prep sink.
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.
- Physical Facilities/Repairing (repeated violation)
Observation: Missing some wall tiles. Some ceiling tiles in the kitchen are pourous.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Mouse droppings were observed on the floor by the transformer and file cabinet. Roach droppings were observed inside the front counter cabinetry.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager. There must be one duty during all hours of operation.
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09/09/2014 | Routine | |
- 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.
- Critical: Reheating for Hot Holding, Commercially Processed (corrected on site)
Observation: Chili found at 114 F was not heated to a sufficient temperature for hot holding. Reheated to 165 F.
Correction: Ready-to-eat food taken from a commercially processed, hermetically sealed container, or from an intact package from a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 57ºC (135ºF) for hot holding. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in kitchen is not maintained so that it is accessible at all times for employee use. Hand wash station had a sharpening stone in basin.
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.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager
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12/02/2013 | Risk Factor | |
- Critical: Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
- Jewelry Prohibition
Observation: Employees are wearing jewelry on their arms and hands while preparing food.
Correction: Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
- Equipment/Good Repair and Proper Adjustment
Observation: The prep refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design [standing water on the bottom shelf of the unit.]
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces of the soda fountain nozzles and inside the ice machine 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 potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Plumbing System/Maintained in Good Repair
Observation: The spray hose at the 3-compartment sink and the hot water at the prep sink are not maintained in good repair.
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.
- Physical Facilities/Repairing
Observation: Missing wall tiles under the computer screen along the front counter.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises [mouse droppings observed along the edges of the floor
Correction: roach droppings were observed on the wall at the mop rack and in the front counter cabinetry interior door hinges.]
- Cleaning, Frequency and Restrictions
Observation: The floors and walls are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pesticides/Restricted Use Pesticides, Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 [Home ortho pesticide found in establishment
Correction: only licensed pest control applicators are allowed to apply pesticides in the establishment.]
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03/13/2013 | Routine | |
C.O. approved.
No violation noted during this evaluation. | 01/04/2013 | Follow-up | |
C.O. not approved.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: No hot water at back kitchen handsink.
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.
- Intensity/Lighting (repeated violation)
Observation: Inadequate light above 3 comp. sink.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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01/03/2013 | Follow-up | |
C.O. not approved.
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention
Observation: An open beverage container and/or a closed 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
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination
Observation: Raw eggs on top of ready to eat food in 2 door reachin.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Ham at 67F in cold holding unit.
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.
- Temperature Measuring Devices
Observation: The cold holding unit and prep refrigerator not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Handwashing Sink/Using/Operation and Maintenance
Observation: Kitchen handsink not operating.
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.
- Intensity/Lighting
Observation: Inadequate light above three comp. sink.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Storage/Other Personal Care Items
Observation: Mouthwash stored with food.
Correction: Employees shall store their personal care items in lockers or other suitable facilities, except as specified under sections 7-207.12 and 7-208.11. Employee personal care items may serve as a source of contamination and may contaminate food, food equipment, and food-contact surfaces if they are not properly labeled and stored.
- Critical: Licenses for Food Establishments
Observation: The food establishment does not have a valid 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.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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12/10/2012 | Routine | |
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