This visit was made in order to conduct a routine food inspection. The following items require correction:
Note:
1. A certified food protection manager must be on site at all times during the food facility's operation.
2. Time/temperature control for safety foods must be held cold at 41°F or below. Time/temperature control for safety foods that have been temperature abused for over 2 hours must be discarded
3. Please ensure that hot water sanitizing temperatures are recorded, and records maintained monthly.
*Repeat Violations are subject to civil penalties*
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: No certified food manager present at time of the inspection.
Correction: Food manager must be present during operating hours. Manager was present at the end of the inspection.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after changing gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Discussed with manager correct procedures for changing gloves.
- Jewelry Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Egg white and spinach sandwiches held at 59F, Egg and cheese sandwiches held at 58F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Foods were discarded by staff.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Single service utensils were found, displayed and stored with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Towels were provided by manager on duty.
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02/05/2016 | Routine | |
Do not use 2 door cooler for any foods that require temperature control.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut melon, cut lettuce, shredded cabbage, ham & cheese croissants.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(items were discarded)
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02/06/2015 | Routine | |
Sandwich prep unit repaired to 40F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cut melons @ 47F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. flip top sandwich unit not holding potentially hazardous foods at 41F. or below. Do not use until repaired and verified by AHD.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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03/05/2014 | Follow-up | |
Using ice inside part of the unit. However, sliced fruit @ 47F and refrigerated drawers not holding food at proper cold hold temperature. Unit has not been repaired. Will reinspect March 4, 2014. If unit cannot be repaired, it must be replaced.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cut melons @ 47F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. flip top sandwich unit not holding potentially hazardous foods at 41F. or below. Do not use until repaired and verified by AHD.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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02/26/2014 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: gave form for health policy. Wall chart present.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: cut melons @ 47F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. flip top sandwich unit not holding potentially hazardous foods at 41F. or below. Do not use until repaired and verified by AHD.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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02/24/2014 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. Manager has Serv-Safe certificate
Correction: must obtain Northern Virginia CFM card within 10 days.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Manager did not know all Big 5 illnesses or all reportable symptoms. Employee Health material provided
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing station at the front bar is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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08/26/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. You must ensure that the refrigerated sandwich preparation counter can maintain potentially hazardous food at 41
°F
or below before it is used.
2. The dish machine was failing to achieve the correct temperature for sanitizing. Ensure that you use the three compartment sink until it is repaired.
3. The management team were quick to correct issues raised.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Bagels and pastry items were observed uncovered in the service area.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Sandwiches, milk, cut lettuce and tomatoes were all observed to be above 70°F in the counter preparation unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (All PHF Discarded)
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (corrected on site) (repeated violation)
Observation: On testing, the dish machine failed to achieve the minimum required temperature.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F. (3 compartment sink implemented)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the line area is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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02/15/2013 | Routine | |
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