- Eating, Drinking, or Using Tobacco/Food Contamination Prevention
Observation: An open drink container was found in the kitchen.
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
- Sponges, Use Limitation
Observation: Sponges are being used to clean food contact surfaces.
Correction: Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. Sponges are difficult, if not impossible, to clean once they have been in contact with food particles and contaminants that are found in the use environment. Because of their construction, sponges provide harborage for any number and variety of microbiological organisms, many of which may be pathogenic. Therefore, sponges are to be used only where they will not contaminate cleaned and sanitized or in-use, food-contact surfaces such as for cleaning equipment and utensils before rinsing and sanitizing.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The cooling unit freezer/cooler combination is not commercial.
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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03/29/2016 | Routine | |
A 3-part sink was installed and a dishwashing machine it has the NFS sticker on it, unable to determine if the machine sanitize or not. OK to warewashing , 3-part sink provided. A new copy of the Health License will be issued with the new restriction written on it.
- Food Manager Certificate and Responsibility
Observation: No certified food manager on duty at the time of the inspection.
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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09/24/2015 | Risk Factor | |
- Equipment and Utensils/Durability and Strength
Observation: The refrigerator/freezer combination cooling unit is 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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03/25/2015 | Routine | |
The PIC said that the establishment is awaiting on "variance" from the State of Virginia to install a warewashing machine. Once approved, a new kitchen counter and dish machine will be installed.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Grated mozarella (57F) and lettuce (49F) were observed at improper cold holding temperature.
Correction: (removed) - 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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09/15/2014 | Risk Factor | |
- Equipment/Fixed, Spacing or Sealing
Observation: The kitchen counter top is not sealed to the adjoining wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Refuse/Toilet Room Receptacle, Covered (corrected on site)
Observation: There is no covered receptacle in the toilet room used by females( lower lever women's toilet room).
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Permit to Operate/Responsibilities of Permit Holder (corrected on site)
Observation: The permit holder is not complying with the provisions of this Code and/or approved plans. The conditions of the license are "no cooking or warewashing". The CFM cleans a knife and cutting board in the one compartment sink. The establishment will discontinue washing the cutting board and knife in the establishment.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall comply with the provisions of this Code including the conditions of a granted variance as specified under section 8-103.12, and approved plans as specified under section 8-201.12..
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04/28/2014 | Routine | |
| No violation noted during this evaluation. | 09/04/2013 | Risk Factor | |
Lunch was delivered at 11:00 AM
Lunch is provided by Good Food Co.
Single service items are used. No warewashing is being preformed in the kitchen.
No violation noted during this evaluation. | 03/13/2013 | Routine | |
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