- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: Certified Food Protection Manager (FPM) was not in the store at the beginning of the inspection.
Correction: Certified food protection manager is required to present all the time of the operation.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections (faucet) of the mop sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at restroom handwashing lavatory used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
Handwash sign is provided.
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06/09/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed
Obtain a NoVa CFM card and fax or email to me within 10 days.
*Repeat violations are subject to civil penalty*.
Use resources provided to implement and employee health policy that allows employees to know reportable symptoms.
- 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.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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: (manager could not tell big 5, and employees did not know reportable symptoms)
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, Nontyphoidal Salmonella, E. coli, or Shigella)
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Walk-in door does not close all the way.
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.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. (Hose at mop sink is in sink basin)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 comp sink piping are leaking. There is also a leak where the hose for the chemical feeder is attached to the faucet.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. (No hand soap at men's bathroom)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (PIC provided soap)
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12/17/2014 | Routine | |
New poster for employee health policy handed to CFM
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: salad
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the @Physical structure@ is not maintained in good repair. Damaged ceiling tile overt he 2 cameras.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintenance Tools Stored in Orderly Manner (corrected on site) (repeated violation)
Observation: Maintenance tools are not being stored in an orderly manner.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
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06/04/2014 | Routine | |
A CFM is present today. A corrected civil penalty delivered today.
No violation noted during this evaluation. | 12/13/2013 | Other | |
Cicil penalty issued for $50.00. No certified food manager.
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- 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: No CFM 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: PIC Shall Exclude Food Employee with Vomiting or Diarrhea
Observation: NO CFM present.
Correction: CFM must be present
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the back is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: The hand sink is slow to drain at the prep area.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the mop sink area wall is heavily damaged and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintenance Tools Stored in Orderly Manner
Observation: Maintenance tools are not being stored in an orderly manner.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
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12/09/2013 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash his hands for 20 seconds. Employee was instructed on proper hand washing during the inspection.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinking container were improperly placed on top of the case of pizza sauce. The open drinking cup was discarded during the inspection.
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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: pizza. The pizza was discarded during the inspection.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Observed chicken wings defrosting at room temperature. The chicken wings were put in the walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Dressing Rooms and Lockers to be Used for Clothing Changes
Observation: Employees are not using the dressing rooms or lockers provided. Observed employee's shoes improperly placed on top of boxes of potato chips. The shoes were relocated during the inspection.
Correction: Instruct employees to use the designated dressing rooms to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Maintaining Premises Free of Litter
Observation: Observed an accumulation of litter on the premises.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed window cleaner stored on top of pizza boxes and snitizer improperly stored with chicken wing boxes. The chemicals were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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06/04/2013 | Routine | |
Ram Parkash Saini obtain his CFM permit and sent a faxed copy F-105661 7/3/17.
No violation noted during this evaluation. | 12/07/2012 | Other | |
- 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.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connection at the spray tower is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Recyclables / Outside Storage Prohibitions
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment on the ground.
Correction: Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem.
- Outer Openings, Protected
Observation: An exterior doors were blocked open. This may allow the entry of insects or rodents. The doors were closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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12/03/2012 | Routine | |
Restaurant representatives - add corrected or new information about Domino's Pizza #4340, 5418 Duke St, Alexandria, VA 22304 »