The purpose of this visit was to perform a routine inspection.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Rice pudding
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.DATEMARKED
- Food Temp Meas Device, Calibrated (corrected on site) (repeated violation)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed food thermometer at 60F in ice against a calibrated thermometer in ice at 32F
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. CALIBRATED
|
03/28/2016 | Routine | |
The purpose of today's inspection is to conduct a risk based inspection.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A: Observed True 3dr prep refrigerator and Delfield 2dr prep refrigerator unable to hold PHF/TCS food at 41F or below. Do not use the interior of the prep refrigerators to hold any PHF/TCS foods. The prep tops will be used to hold small amounts of PHF/TCS foods on Time as a Public Health Control.
Information on cooling methods and active managerial control was given to the CFM in English and Spanish.
Please email the invoices for the repair of the True 3dr prep refrigerator and Delfield 2dr prep refrigerator by Monday, September 21, 2015.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced ham 44F, diced chicken 43F, Feta cheese 50F, Mozzarella cheese 45F - 2dr prep refrigerator -pizza
Correction: Tazitzki sauce 53F, Feta cheese 46F, sliced tomatoes 50F, sliced ham 49F, chicken salad 49F, sliced cheese 48F - True 3dr prep
|
09/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed marinara at 117-130F in the steam table, cheese pizza at 114F in the Hatco hot holding display case
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.REHEATED THE MARINARA TO AT LEAST 165F FOR 15 SECONDS, CFM DOCUMENTED TPHC ON THE OUTSIDE OF THE HATCO
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced tomatoes at 45F, cubed feta at 43F, tzatziki at 47 on the True 3 door prep top
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD PUT INTO THE WALK IN TO COOL TO 41F OR BELOW, ADVISED THE CFM TO USE STAINLESS PANS ON THE PREP TOP AND NOT TO OVERFILL THE PREP PANS TO ASSIST IN THE RETENTION OF THE FOOD AT 41F OR BELOW
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed cardboard boxes utilized to store pizza screens which exhibited grease stains
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.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use. Observed thermometers at 10F, 38F against a calibrated thermometer in ice and water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. CALIBRATED THE THERMOMETERS
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at the handsink adjacent to the glass door display case and the women's restroom handsink was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
|
04/07/2015 | Routine | |
Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this inspection and answering my questions>
NOTE: At this viist further discussion with the CFM was conducted on Calibration of food thermometer and Employee Health Policy. Staff and CFM were given a small training on reportable diseases and their symptoms.
CFM has five days to fax invoice of plumbing work on the drain of the 3 VAT sink which currently overflow when faucets are turned on for a longer time.Fax to 703-653-9448 ATTN : A 1 inspector.
Please call 703-246-2444 with any questions.
- Cutting Boards / Resurface / Discard
Observation: The TWO RED cutting boards along the PREP AREA 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. ASKED CFM TO DISCARD AND REPLACE THE BOARDS OR RESURFACE THEM.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at the restrooms and the kitchen sinks was measured at a temperature less than 100°F. OBSERVE WATER TEMPERATURE AT 64F IN THE RESTROOMS AND 68F IN THE TWO KITCHEN SINKS.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. SPOKE TO CFM WHO ADJUSTED THE WATER HEATER AND WATER TEMPERATURE IN THE RESTROOMS MEASURED AT 110F AND KITCHEN 108F.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections and drain under the 3 VAT sink is slow to drain and water backs up and flows out when pipe is turned on for a longer time .
Correction: A plumbing system shall be maintained in good repair. ASKED CFM TO REPAIR AND FAX INVOICE TO 703-653-9448 ATTN: A 1 IN 5 DAYS.
|
11/21/2014 | Routine | |
- Hair Restraint Effectiveness (corrected on site) (repeated violation)
Observation: All 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. ASKED STAFF TO WEAR CAPS, VISORS OR HAIR NETS.SOME STAFF HAVE CAPS AND WORE THEM.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:OBSERVED RAW CHICKEN AND RAW BEEF ON SAME SHELF IN THE TRUE 2 DR UPRIGHT REFRIGERATOR AS COOKED PEELED EGGS, READY TO EAT SALAD, MILK AND COOKED LASAGNA.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.DISCUSSED WITH CFM WHO MOVED THE RAW CHICKEN AND RAW BEEF ITEMS TO DIFFERENT SHELVES TO AVOID CROSS CONTAMINATION.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW GROUND BEEF, LEAN BEEF SLICES AND RAW CHICKEN ON SAME SHELF IN THE TRUE 2DR UPRIGHT REFRIGERATOR AND RAW CHICKEN AND RAW BEEF STORED ON TOP OF EACH OTHER IN THE BOTTOM SHELF OF THE WALK IN REFRIGERATOR
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). MANAGER REMOVED THE ITEMS AND ARRANGED THEM CORRECTLY TO AVOID POSSIBLE CROSS CONTAMINATION. PROVIDED ILLUSTRATED PAMPHLET TO SHOW CORRECT ARRANGEMENT OF FOOD .
- Equipment / Good Repair / Components / Gaskets
Observation: The lid of the 2 DR prep pizza refrigerator is damaged and needs to be repaired or replaced:
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. ASKED MANAGER TO REPAIR THE LID OF THE 2 DR PREP REFRIGERATOR
|
05/28/2014 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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" and provided print outs of the policy in Spanish and Arabic.
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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED BOTTLES OF WATER FOR EMPLOYEES,SOME WITH CAPS NOT COMPLETELY SECURE IN THE FOOD PREP AREAS.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CORRECTED: DISCUSSED WITH CFM TO INSTRUCT EMPLOYEES ON THE BEVERAGE CONTAINERS THEY CAN USE.
- 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:OBSERVED CONTAINER OF COOKED LASAGNA STORED BETWEEN CONTAINERS OF RAW BEEF AND RAW HAMBURGER PATTIES.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CORRECTED: DISCUSSED WITH CFM WHO STORED THE ITEMS CORRECTLY.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED UNCOVERED CONTAINERS OF CHORIZO, FETA CHEESE AND BACON BITS STORED IN THE 2 DR PIZZA PREP STATION REFRIGERATOR
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: INSTRUCTED THE EMPLOYEE AT THE STATION WHO COVERED THE ITEMS.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: OBSERVED UNMARKED SQUEEZE BOTTLES THAT CONTAINED OIL
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.CORRECTED: DISCUSSED WITH CFM WHO LABELED THE CONTAINERS.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: OBSERVED PREP TABLE USED TO PREPARE AND PACKAGE SALADS IS LOCATED ADJACENT TO THE HAND WASH SINK IN THE KITCHEN AND NOT PROTECTED WITH A SPLASH GUARD. INSTALL SPLASH GUARD AT THAT SINK.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.OBSERVED BOXES OF PITA ROLLS STORED ON THE FLOOR OF THE WALK IN FREEZER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.CORRECTED: DISCUSSED WITH CFM TO REMOVE THE ITEMS TO A SHELF 6 INCHES OFF THE FLOOR.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 compartment sink with a concentration of approximately10 ppm total chlorine when tested with a chlorine test strip.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.CORRECTED: EHS WORKED WITH MANAGER TO PREPARE A SOLUTION WHICH HAD A CONCENTRATION OF 100PPM WHEN TESTED WITH A BLEACH TEST STRIP.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored at the self service counter with the handles up.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. CORRECTED: DISCUSSED WITH CFM TO STORE THE ITEMS WITH THE HANDLES FACING OUTWARD.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
|
11/15/2013 | Routine | |
FINAL INSPECTION AFTER CHANGE OF OWNER, CHANGE OF SOME EQUIPMENT AND LIMITED RENOVATIONS
SCOPE OF WORK:
1. New equipment as listed on plans' equipment schedule: New hood system and some new equipment.
2. Repairs of kitchen floor and kitchen walls.
3. New floor tiles at dining room.
INSPECTION:
*The self-serve soda dispensing machine is being fitted with "push buttons."
*Approval for a Health Department permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 10/28/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Deli Italiano, 9911 Georgetown Pike, Great Falls, VA 22066 »