Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the digital food thermometer at least once a week in an ice water bath to 32f or boiling water to 212f to ensure accuracy when taking food temperatures. The thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should renew all certified food manager's cards before they expire. See hand out provided. In addition management should have other staff members certified to eliminate the possibility of being closed if a manager with the required licensure is not present during all hours of operation.
4. Management should train staff to set up the 3-vat sink each morning and change the water at least every 2hours. Wash (hot, soapy water), Rinse (hot, clean water) and Sanitize (75f water and Quaternary Ammonium at a concentration of 150-400ppm).
A follow up inspection will be conducted on or around Wednesday, 12/30/2015 to ensure compliance. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation after leaving their work station to make a phone call. Food employees failed to wash their hands before putting on clean gloves.
Correction: 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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN HAND WASHING PRACTICES WITH STAFF TO INCLUDE WHERE, WHEN AND HOW TO WASH THE HANDS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. Randell 3DR Flat Top Refrigerator@pizza prep station, 2. True Sliding Door Refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE NEW AMBIENT AIR THERMOMETERS INSIDE THE REFRIGERATORS TO ENSURE THEY ARE WORKING TO KEEP FOODS AT 41F OR BELOW. LOCATE THE THERMOMETERS IN THE WARMEST AREA OF THE UNITS (NEAR THE FRONT SO THEY ARE VISIBLE AT ALL TIMES).
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 at the 3-vat sink with a concentration of less than 150ppm of total quaternary ammonium.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. DISCUSSED WITH MANAGER. MANAGER SHALL CALL FOR SERVICE ON THE DISPENSING UNITS. IN THE MEANTIME SET UP THE 3-VAT SINK AS DISCUSSED AND POUR IN THE CORRECT AMOUNT OF QUATERNARY AMMONIUM TO ACHIEVE A CONCENTRATION OF 150-400PPM. USE THE TEST STRIPS PROVIDED.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. The 3-vat sink area including all 3 basins, 2. Kitchen hand sink, 3. Shelving units for storage of clean equipment above and next to the 3-vat sink, 4. Employee restroom.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL BE INSTRUCTING STAFF TO CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH DAILY TO REMOVE DEBRIS, DUST AND GRIME.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment. DISCUSSED WITH MANAGER. OTHER STAFF MEMBERS HAVE TAKEN THE EXAM BUT HAVE NOT RECEIVED THEIR TEST RESULTS. A CERTIFIED FOOD MANAGER WITH THE FOOD HANDLER'S LICENSE SHALL BE PRESENT DURING ALL HOURS OF OPERATION OR THE FACILITY WILL BE CLOSED.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to the mop sink faucet. The hose extended below the flood rim level of the 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. DISCUSSED WITH MANAGER. THE MANAGER SHALL TRAIN STAFF TO HANG THE HOSE ABOVE THE FLOOD LEVEL RIM OF THE MOP SINK BASIN AT ALL TIMES.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex employee restroom
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE A COVER FOR THE EXISTING TRASH CAN IN THE EMPLOYEE RESTROOM.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door. DISCUSSED WITH MANAGER. MANAGER SHALL REPLACE THE EXISTING DOOR HINGE WITH A NEW ONE SO THE RESTROOM DOOR IS SELF CLOSING.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed fruit flies in the establishment.
Correction: Eliminate harborage conditions to control and prevent the presence of pests on the premises. DISCUSSED WITH MANAGER. MANAGER SHALL CONTINUE TO CLEAN DRAINS, CLEAN FACILITY AND CONTACT THE PEST CONTROL COMPANY FOR MORE FREQUENT SERVICES.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen walls are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH MANAGER. MANAGER SHALL BE INSTRUCTING STAFF TO CLEAN AND SANITIZE THE PHYSICAL FACILITIES AS OFTEN AS NEEDED TO REMOVE FOOD DEBRIS.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF ON HOW TO CLEAN AND SANITIZE THE MOP HEAD AFTER USE AND POSITION THE MOP TO ALLOW AIR DRYING.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Observed several spray bottles of toxic materials not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO LABEL ALL SPRAY BOTTLES OF CHEMICALS.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed spray bottles of chemicals stored on shelves with clean equipment and on shelves above work stations where food is prepped.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO STORE ALL SPRAY BOTTLES OF CHEMICALS AT THE MOP SINK ON THE WALL RACK.
|
12/21/2015 | Routine | |
Discussed the following with the Certified Food Manager:
(1) Check that the temperature is at 41F or below for the Randell 3dr pizza prep cooler prior to placing food in the top, or do not turn off the top part of the unit overnight.
(2) Replace missing recycling bin lid.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. OBSERVED HOT WATER AT 105F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. PLEASE FAX A COPY OF YOUR CFM CARD TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BACK DOOR.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the WALLS IN THE LAUNDRY ROOM ARE not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/27/2014 | Routine | |
- 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. 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: 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: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment.
|
11/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Domino's Pizza #4348, 1106 Broad St W, Falls Church, VA 22046 »