Chlorine sanitizer solution in the wiping cloth buckets and the 3-compartment sink basin checked for proper concentration using the provided test strips (50 - 100 ppm).
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: Exterior of the bulk dry storage bins observed in need of cleaning. Interior surfaces of the chest freezer observed in need of defrosting and cleaning.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment/Cooking and Baking/Cleaning Frequency
Observation: Interior surfaces and grates in the oven observed in need of cleaning.
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: Handsink in the back kitchen area observed slow to drain.
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.
- Refuse/Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: Some areas of the parking lot pavement observed in need of repair.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent scattering of the garbage and refuse.
- Intensity/Lighting (repeated violation)
Observation: Some of the lights in the kitchen were observed out and in need of replacing.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Controlling Pests (repeated violation)
Observation: Mouse droppings observed on the floor in the back storage area and in need of cleaning.
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 routinely inspecting the premises for evidence of pests.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: Floor surface under and behind the cook-line observed in need of cleaning. Piping behind the cook-line observed in need of cleaning.
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.
- Permit to Operate/Responsibilities of Permit Holder
Observation: Current 2016 health license not observed posted.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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01/19/2016 | Routine | |
Floor surface under/around equipment observed in need of cleaning. Interior of the fryer cabinet observed in need of cleaning. The women's rest-room toilet basin was observed not properly functioning and in need of repair. Some mouse droppings observed on the ledge behind the front preparation table.
- Hands and Arms/Where to Wash (corrected on site)
Observation: Employee observed improperly washing his/her hands at the 3-compartment sink.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Disposable paper towels observed not properly provided at the back kitchen handsink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Handwashing Signage (repeated violation)
Observation: Handwash sign observed not properly posted at the front handsink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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09/15/2015 | Risk Factor | |
Floors, walls, and equipment throughout the facility in need of cleaning. Items not needed for use in the establishment observed in need of removal. Several mice droppings observed in the storage rooms of the facility. Chest freezer in need of defrosting. Soiled wet dish cloth observed improperly stored on the paper bag of flour at the preparation area.
- Additives (corrected on site)
Observation: Containers of food coloring observed out of date and in need of discarding (expired 2014).
Correction: Product was discarded by the person in charge.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Container of cream cheese observed cold holding at improper temperature in the back glass sliding door refrigerator 43 F - 45 F. Product was relocated by the person in charge.
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.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Several ready-to-eat food products in the refrigeration unit prepared and held for more than 24 hours observed not properly date labeled.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: Several items and utensils observed in need of cleaning and sanitizing (knives, pots, pans, prep tables, drain boards, lids, mixer, etc.).
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 Signage (repeated violation)
Observation: Handwash sign observed not posted at the front handsink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Cleaning of Plumbing Fixtures
Observation: Handsinks observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Container of liquid soap at the handsink observed stored with no label and/or the common name.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2015 Health License was observed not posted.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: There was no Northern VA certified food manager on duty during the start of 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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05/08/2015 | Risk Factor | |
Remove items that are not needed in the establishment. Clean, organize, and discard unnecessary items in the back storage/furnace room.
- Equipment/Good Repair and Proper Adjustment
Observation: The gasket to the two-door reach in freezer was observed in need of cleaning.
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 (corrected on site)
Observation: Several soiled plates and utensils observed stored as clean on the equipment storage shelving (equipment will be washed, rinsed, and sanitized by the person in charge).
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.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
Observation: Storage shelving throughout the facility observed in need of cleaning. Chest freezer observed in need of defrosting. Interior of the fryers cabinets observed in need of cleaning.
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.
- Refuse/Areas, Enclosures, and Receptacles, Good Repair
Observation: Several areas of pavement in the parking lot observed in need of repair.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent scattering of the garbage and refuse.
- Hand Drying Provision (corrected on site)
Observation: Disposable paper towels observed not properly provided at the front handsink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Intensity/Lighting (repeated violation)
Observation: Some lights in the kitchen hood system and the kitchen ceiling observed in need of replacement.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing (repeated violation)
Observation: Floor/wall coving observed damaged in the kitchen/warewashing area. The hole in the wall behind the large mixer was observed in need of repair.
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: Mouse droppings observed throughout the facility, behind the cook-line, and on the dry storage shelving. Several live roaches observed on the exterior surface of the hot water heater.
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.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: Floor/wall surfaces throughout the facility observed in need of cleaning (ex. warewashing area, cook-line area, dry storage room, rest-rooms).
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.
- Licenses for Food Establishments (corrected on site)
Observation: The food establishment health license has expired (an employee was able to visit the health department to renew the license during the time of inspection).
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.
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01/20/2015 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: The bag of flour and beans with mouse droppings were not safe and/or unadulterated so they were discarded.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Stored food is not protected from contamination (A bag of flour is stored on the floor and a shelf with food is not six inches above the floor).
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Equipment/Good Repair and Proper Adjustment
Observation: The three door glass refrigerator condenser is frozen over and not keeping foods at 41 F or below. The chest freezer handle is missing.
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, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The shelving and kitchen ventilation hood are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The 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.
- Plumbing System/Maintained in Good Repair
Observation: The kitchen hand washing sink was found not draining properly and the three compartment sink are missing three properly fitting stoppers.
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.
- Exterior Walls and Roofs, Protective Barrier
Observation: The perimeter walls and/or roof of the food establishment do not effectively protect the establishment from the weather and/or the entry of insects, rodents, and/or other animals (There is exterior siding damage on the east side of the building. There is a tire on the roof. There is ceiling damage in the dining area from a roof leak?).
Correction: Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Walls and roofs provide a barrier to protect the interior and foods from the weather, windblown dirt and debris, and flying insects.
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles inside the "Superior" two door freezer.
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
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food (kitchen).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: The wall and floor junctures throughout the facility and the dining room ceiling are not maintained in good repair.
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 (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Mouse droppings were observed on the floors and shelves of the front counter, kitchen, and storage rooms.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. 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.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The walls and 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.
- Critical: Pesticides/Restricted Use Pesticides, Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 (Raid ant & roach spray). The can was discarded.
Correction: Restricted use pesticides specified under paragraph 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
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03/28/2014 | Routine | |
- Food Storage/Preventing Contamination from the Premises
Observation: A large bag of onions was stored on the floor.
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation
Observation: Several ready to eat containers prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surface of the hood filters are not cleaned at a frequency necessary to preclude the accumulation of soil residues. The inside of all cooling units need cleaning.The deep fryer none food contact surface and all the none food contact surfaces of all cooking equipment need cleaning.
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.
- Plumbing System/Maintained in Good Repair
Observation: The 3-part sink drain pipes are in poor 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.
- Outer Openings, Protected
Observation: The back door has a gap on the right side.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Cleaning, Frequency and Restrictions
Observation: The entire floor of the facility and all the walls need cleaning.
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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09/26/2013 | Routine | |
- Critical: Cooling, Cooked Food
Observation: Fried fish was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Critical: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness
Observation: The chlorine chemical sanitizer was 0.0 ppm. at the 3-part sink.
Correction: A chlorine chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at exposure times specified under paragraph 4-703.11(C) shall meet the criteria specified under section 7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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12/06/2012 | Risk Factor | |
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