Facility found to be clean and well organized.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Single-use spoons were found displayed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
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04/30/2015 | Routine | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
No violation noted during this evaluation. | 09/29/2014 | Training | |
No violations.
No violation noted during this evaluation. | 03/25/2014 | Risk Factor | |
Inspection regarding a water main break in the area. Facility has water.
No violation noted during this evaluation. | 01/27/2014 | Other | |
This visit was made to follow up with the establishment after there was a water main break nearby. The establishment was open, but did not have water. The manager agreed to close until water is restored. I made sure that they locked the door and posted a sign before I left.
No violation noted during this evaluation. | 01/24/2014 | Other | |
Complaint regarding bare hand contact with donut. Manager was aware that this happened and stated it won't happen again. Complainant notified by phone. lFile
No violation noted during this evaluation. | 12/18/2013 | Complaint | |
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered sugar in the following location where the food is subject to contamination: in the dry storage area.
Correction: Foods shall remain covered at all times.
- Equipment / Good Repair / Components / Gaskets
Observation: The shake machine is damaged and leaking water.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the preparation area is 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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09/30/2013 | Routine | |
- 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.
- 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. Employee's open coffee cups were improperly place on the prep table. Beveragae containers were 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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Several cases of food are improperly soda on soda crates in 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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution. Employee corrected violation with instruction from EHS during the inspection.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single sevice items were found stored on top of soda crates.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Physical Facilities Good Repair
Observation: Observed that the floor 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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03/25/2013 | Routine | |
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