A ROUTINE INSPECTION of the facility was conducted today. Thank you for your participation in this inspection.
No critical violations observed. Facility observed clean and sanitary.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 03/18/2016 | Routine | |
A Routine inspection of your facility was done today. Thank you for accompanying me during this inspection and answering my questions.
Note: At this inspection further discussion with the CFM was conducted on Employee Health .
Questions: Please call 703-246-2444
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: The sink basin at the back is slow to drain.
Correction: A plumbing system shall be maintained in good repair. CFM REPAIRED IT DURING THE INSPECTION AND THE SINK IS DRAINING WELL.
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03/26/2015 | Routine | |
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Spoons, beverage thermometer in standing room temperature water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.Observed boxes of pretzel, chips, cookies stored on crates
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Interior and gaskets of the Beverage Air 2 door prep refrigerator
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:GE reach in freezer
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2013. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2014 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card.
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01/16/2014 | Routine | |
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: supplied by the YMCA builidng, CFM does not know model information
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: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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. CFM HAD EMPLOYEE HEALTH POLICY PROVIDED AT JULY 24, 2012 INSPECTION, HOWEVER NOT SIGNED
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed spoons in standing water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination
Observation: Pretzels, trail mix, chips stored on soda crates.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed half and half at 49F at the customer service area - DISCARDED
Correction: 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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:GE reach in freezer, Cuisnart toaster, Sharp microwave - SHARP MICROWAVE USED FOR EMPLOYEE USE ONLY LABELED AS SUCH
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level drain is not observed as a result of plastic cups being inserted connecting the the water supply outlet and drain.DISCARDED
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor around the Beverage Air 2 door flat top prep refrigerator, counter top behind the coffee grinder are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/07/2013 | Routine | |
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