- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The permit to operate is not posted in conspicuous location.
Correction: Post the permit in a location that is clearly visible to the public.
- Critical: Certified Food Manager: Presence Required
Observation: There was no food protestion manager present.
Correction: A food protection manager MUST be present at all times the facility is operating.
($250 civil penalty 04363 issued) Repeat violation
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloth stored on top of table.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Equipment / Good Repair / Operation
Observation: The ice machine not operating properly, water dripping onto ice- ice is also melting.
Correction: Repair the unit(s) immediately. Fax invoice to 703-746-4919 when unit is repaired.
Do not use ice until machine has been repaired.
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05/01/2015 | Routine | |
This visit was made to issue a civil penalty and go over Friday's inspection with the manager. There must be a FPM (food protection manager) present at all times the facility is in operation. A civil penalty of $100.00 is being issued for a violation of 11-11-24 FPM presence required-no FPM present during inspection.
Civil penalty 04356 for $100.00 issued.
No violation noted during this evaluation. | 10/14/2014 | Other | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. poor personal hygiene/hands as a vehicle of contamination
2. contaminated equipment
3. employee health
4. demonstration of knowledge
A FPM was not present during the inspection
A FPM must be present at all times the facility is in operation. A civil penalty will be issued/delivered Tuesday Oct. 14.
Gave binder to employee and went over contents.
No violation noted during this evaluation. | 10/10/2014 | Training | |
- 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: gave form in 2 languages.
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee not washing hands with soap and not drying on paper towel.
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Soap dispenser clogged on front line.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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04/04/2014 | Risk Factor | |
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food (muffins and dough nuts) in the following location where the food is subject to contamination: on the speed rack. The pastry were covered during inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The milk in the walk-in refrigerator was improperly stored on top of the milk crate.
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: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. The sanitizer concentration was corrected during the inspection.
Correction: The wiping cloth buckets used for storage of wet towels shall be maintained at a chemical concentration of a t least 50-100ppm of chlorine, 12.5-22ppm of iodine, or 200ppm of quaternary ammonium compound.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The sanitizer concentration was corrected during the inspection.
Correction: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections/ the faucet at the 3 compartment sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the light fixture in the walk-in freezer is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/09/2013 | Routine | |
Gave CFM Employee Health Policy.
- Physical Facilities Good Repair (repeated violation)
Observation: Hot/cold water faucets reversed at front line handsink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/02/2013 | Follow-up | |
- 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: manager could not locate health policy forms. Gave new forms in english and spanish.
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)
- Physical Facilities Good Repair
Observation: Hot/cold water faucets reversed at front line handsink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/25/2013 | Routine | |
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