- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:OBSERVED SEVERAL CONTAINERS OF TOMATO SAUCE PREPARED AT THE FACILITY THAT WERE NOT DATE MARKED.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.DISCUSSED WITH MANAGER THAT ANY ITEM NOT CONSUMED WITHIN 24 HOURS NEEDS DATE MARKING.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of food.OBSERVED A LARGE NUMBER OF CONTAINERS WHICH HELD MARGARINE BEING REUSED FOR STORING ITEMS SUCH AS APPLE SAUCE , TOMATO SAUCE ETC.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. DISCUSSED WITH MANAGER THAT ABSOLUTELY NO MANUFACTURER CONTAINERS CAN BE REUSED AT THE FACILITY AND ALL THESE CONTAINERS NEED TO BE DISCARDED IMMEDIATELY.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the BOTTOM OF THE BACK DOOR, OBSERVED WEATHER STRIPPING WAS TORN AND IN DISREPAIR RESULTING IN LARGE GAPS AT THE BOTTOM WHICH COULD ALLOW FOR ENTRY OF VECTORS AND RODENTS INTO THE FACILITY.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. DIRECTOR HAS BEEN ASKED TO REPAIR AND CLOSE ALL GAPS WITHIN 30 DAYS.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED THAT THERE WAS NO SOAP AT THE HAND WASH SINK IN THE KITCHEN.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.DISCUSSED WITH MANAGER TO PROVIDE SOAP AT HAND WASH SINK.
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09/04/2015 | Routine | |
| No violation noted during this evaluation. | 11/06/2014 | Risk Factor | |
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the door to the exterior.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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05/09/2014 | 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.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation. | 11/15/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. 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.
Please fax to my attention, within 30 days, the certified food manager id.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem Glas EGS4585-G which uses 45KW to produce 185 GPH of 140F water.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device:Pasta,pea and hot dog casserole at 124F, 125F, 127F - REHEATING TO 165F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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04/17/2013 | Routine | |
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