The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please fax/email a copy of the pest control service invoice by January 6, 2016.
Please fax/email a copy of the service invoice for the Two Door Reach-in Unit by January 6, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- 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 provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: EHS WENT OVER FOLDER WITH MANAGER
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee performing multiple task such as handling soiled dishes then putting on gloves to handle food items.
Correction: INFORMED MANAGER THAT FOOD EMPLOYEE NEED TO WASH HANDS WHEN HANDLING SOILED DISHES THEN HANDLING FOOD ITEMS. MANAGER TRAINED FOOD EMPLOYEE. ALL food employees shall wash 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 of foodborne illness.
- Hair Restraint Effectiveness
Observation: Observed employees observed working in the front serving drinks without proper hair restraints.
Correction: MANAGER INFORMED EMPLOYEE TO WEAR HAIRNET. 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw animal food stored over ready-to-eat food in the refrigeration unit
Correction: raw meat over soda cans in walk-in cooler
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2 Dr Reach-in Cooler -- chickpeas (50'F), cooked beef (50'F), cooked lentils (50'F), and cooked pasta (46'F)
Correction: ITEMS WERE DISCARDED. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Two Dr Reach-in Cooler --- cooked beef, cooked lentils, cooked pasta
Correction: Two Door Upright McCall Cooler -- cooked meat, cooked wheat
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: Obserrved no thermometer in Two Dr Reach-in Cooler unit. Observed no thermometer to take temperatures of food items.
Correction: MANAGER ADDED A THERMOMETER INTO THE TWO DOOR PREP TOP FREEZER/COOLER UNIT. EHS DISTRIBUTED THERMOMETER TO TAKE TEMPERATURES OF FOOD. MANAGER WILL PURCHASE A THERMOMETER TO TAKE TEMPERATURES OF FOOD. In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Two Dr Reach-in Cooler
Correction: ALL FOOD ITEMS IN THE UNIT WAS REMOVED. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board and knife
Correction: SANITIZER SINK WAS NOT SET UP. EHS TRAINED FOOD EMPLOYEE ON HOW TO SET UP SANITIZER AND TEST IT. FOOD EMPLOYEE WASH, RINSE, AND SANITIZE CUTTING BOARD AND KNIFE. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests.
Correction: INFORMED MANAGER THE NEED TO ROUTINELY INSPECT THE PREMISES. MANAGER NOTED THAT HE WILL CONTACT PEST CONTROL. Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (corrected on site)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises -- big wood stored in the corner of kitchen, coffee grinder that they are not using.
Correction: MANAGER DISCARDED WOOD AND REMOVED COFFEE GRINDER. Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored -- not hung to air dry
Correction: MANAGER NOTED THAT HE WILL PURCHASE A MOP HANGER. FOR THE MEANTIME, MOP WILL BE STORED ON TOP OF MOP BUCKETS. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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12/29/2015 | Routine | |
Restaurant representatives - add corrected or new information about Dama Restaurant And Pastry, 6669 Little River Tp, Annandale, VA 22003 »