A RISK FACTOR inspection was conducted today. Thank you for accompanying me during this visit as your participation allows me to assess areas where your facility that require further clarification.
NOTE: At this inspection the EHS observed that manager was keeping logs of food and equipment temperatures in the cook line and walk in as well as reach in units. Employee Health Policy has been revised with all staff and documentation of this training was provided for review. In addition staff were observed washing their hands on a regular basis.
** Recaulk and clean the 4 VAT sink/wall junction at the back as noted in your previous inspection to avoid this being noted as a repeat violation at future inspections.***
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 12/22/2015 | Risk Factor | |
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. OBSERVED FACILITY USED QUARTERNARY AMMONIUM SANITIZER BUT DOES NOT POSSESS QUAT TEST STRIP.
Correction: Obtain a QUATERNARY AMMONIA test kit. EHS HAS PROVIDED THE MANAGER WITH A FEW TEST STRIPS.MANAGER TO ORDER TEST STRIPS IN THE NEXT 10 DAYS.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the SHELF AND NEAR THE GRILL are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. OBSERVED SEVERAL WHITE CUTTING BOARDS STORED ON SHELF NEAR THE 3 VAT AND IN USE ALONG THE PRE AREA WERE HEAVILY SCORED AND DISCOLORED.
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. MANAGER HAS BEEN ASKED TO REPLACE OR RESYRFACE THE CUTTING BOARD.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED BLACK MOLD LIKE SEDIMENTS INSIDE THE ICE BINS
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. MANAGER WAS REMINDED ICE IS FOOD AND HAS AGREED TO CLEAN AND SANITIZE THE MACHINE ON A REGULAR BASIS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED BLACK DEBRIS AND SEDIMENTS ALONG THE CAULKING AND WALL OF THE 3 VAT SINK.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.MANAGER HAS BEEN ASKED TO CLEAN THE AREA AND CLEAN AND RECAULK THE SINK/WALL JUNCTION.
- Refuse / Area / Clean (corrected on site)
Observation: Trash and litter were observed adjacent to the outside of the facility. OBSERVED SEVERAL COLLAPSED CARDBOARD BOXES, SMALL PLASTIC FOOD SAMPLING CUPS AND REMANANTS OF PRODUCE DISPOSED OUTSIDE THE BACK DOOR OF THE FACILITY
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. MANAGER HAS BEEN INSTRUCTED ON THE CORRECT METHOD OF TRASH, GARBAGE AND RECYCLE DISPOSAL. MANAGER AND STAFF CLEANED THE AREA DURING INSPECTION AND PLACED ALL ITEMS IN THE TRASH AND RECYCLE DUMPSTER NEARBY.
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05/15/2015 | 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. | 08/13/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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 supplied information was located and the certifed food manager instructed to train the employees and have signed copies of the Health Policy onsite.
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)
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed towels utilized under cutting boards
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Plumbing / Maintained in Good Repair
Observation: The sink basin in the women's restroom is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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01/16/2014 | 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.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the Continental 2 door prep refrigerator was unable to hold potentially hazardous food (PHF) at 41F or below.
Have this unit repaired/replaced and fax me the invoice by August 13, 2013.
Time as a Public Health Control will be utilized until the unit is repaired/replaced and capable of holding PHF at 41F or below.
4-204.112(a) Observed the FWE hot box at the carry out order line thermometer does not work. Repair the thermometer or put a working thermometer inside of the unit.
It has been a pleasure to serv
e you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Diced tomatoes at 44F on the Continental 2 door prep top
Correction: diced tomatoes at 44F, shredded cheddar cheese at 44F, sour cream at 46F in the Continental 2 door prep top - ALL PHF REMOVED FROM THE CONTINENTAL 2 DOOR PREP REFRIGERATOR,
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08/06/2013 | 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.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: A.O. Smith BTH-120-100 which uses 120,000 BTUs to produce 131.8 GPH of 120F water at an 80F rise
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:Observed brown rice at 108F at the service line - DISCARDED
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:Continental flat top prep refrigerator (fax), Delfield flat top prep refrigerator
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- Cutting Boards / Resurface / Discard
Observation: The individual cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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01/16/2013 | Routine | |
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