- Before the inspection a work order was placed for the walk in freezer.
- Seal the kitchen handwashing sink back to the wall.
Typed copy will be mailed.
- Equipment/Good Repair and Proper Adjustment
Observation: The gaskets in the 4 drawer prep refrigerator are maintained in poor repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Single service and clean equipment were observed stored on the grease trap.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (1) In locker rooms
- Handwashing Cleanser, Availability
Observation: The handwashing sink in the men/s toilet room is not supplied with handwashing soap.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/06/2016 | Routine | |
**It is unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager.
Post the 2015 health license.
There is a storage room in the basement.
- Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of almond milk. Written procedure given to the person in charge.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Containers were observed in the handwashing sink basins.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Refuse/Covering Receptacles
Observation: Receptacles for refuse, and recyclables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Refuse/Frequency/Removal
Observation: Refuse, recyclables, and/or returnables are not removed at a frequency that minimizes objectionable odors and/or attraction/harborage of insects and rodents.
Correction: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Refuse, recyclables, and returnable items, such as beverage cans and bottles, usually contain a residue of the original contents. Spillage from these containers soils receptacles and storage areas and becomes an attractant from insects, rodents, and other pests. The handling of these materials entails some of the same problems and solutions as the handling of garbage and refuse. Problems are minimized when all of these materials are removed from the premises at a reasonable frequency.
- Poisonous or Toxic Materials/Restrictions/Presence and Use (corrected on site)
Observation: Ecosmart" fly spray was observed on the chemical shelf. Discarded.
Correction: Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the food establishment. This section does not apply to packaged poisonous or toxic materials that are for retail sale. The presence in the establishment of poisonous or toxic materials that are not required for the maintenance and operation of the establishment represents an unnecessary risk to both employees and consumers. Preserving food safety depends in part on the appropriate and proper storage and use of poisonous or toxic materials that are necessary to the maintenance and operation of a food establishment. Even those that are necessary can pose a hazard if they are used in a manner that contradicts the intended use of the material as described by the manufacturer on the material's label. If additional poisonous or toxic materials are present, there is an unwarranted increased potential for contamination due to improper storage (e.g., overhead spillage that could result in the contamination of food, food-contact surfaces, or food equipment) or inappropriate application.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2015 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a limited/full Northern Virginia certified food manager. Corrected by instruction.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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01/09/2015 | Routine | |
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not stored in a sanitizing solution. The sanitizing solution in the wiping container was measured at less than 200 ppm.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
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01/07/2014 | Routine | |
- Critical: Licenses for Food Establishments
Observation: The food establishment does not have their license posted conspicuously to the public.
Correction: A valid license shall be posted in every food establishment in a conspicuous place.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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02/12/2013 | Routine | |
1. C.O. #1201012 Approved by the PHD. The location will still need get a Health License. To do that they will need to submit $40 and a completed application to 800 S. Walter Reed Drive. Once acquired, please post the permit so that it is visible to the public.
2. There were still several boxes on te floor as the location was being stocked during the inspection.
3. The location has lockers in the G2 basement level. They are currently #15 and #16 but those are under a pipe so the resturant may try to change to a set of lockers that are not under a pipe.
4. A ceiling tile was still pushed back in the kitchen.
5. There is no outside seating and none is permitted.
6. There is no hood so the locense will read "No Grilling or Frying"
7. The cutting board will be secured to the 4-drawer refrigerator.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Fixed, Spacing or Sealing
Observation: The table in the corner for the 'coolatta' area was still not sealed to the wall during the inspection.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment/Good Repair and Proper Adjustment
Observation: On of the doors of a small over was observed to be damaged. The location is planning to repair this soon.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink in the back area was observed with a cup and a stopper in the basin.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Physical Facilities/Repairing
Observation: A gap was observed in the tiles near the main door.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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01/08/2013 | Follow-up | |
1. Pre-opening inspection, CO NOT approved. The location is still working on the final construction and this inspection was conducted as a courtesy.
2. In the front of the location, the high seating has been moved to the Wilson Blvd. side and banquet seating has been added to the parking lot side. About 10 seats were observed during inspection, there will be 2 or three more. No outside seating is currently permitted or formally planned. Two toilets are provided at this location.
3. Ice machine has an indirect drain.
4. All handwashing signs need a handwashing sign (including bathroom sinks), soap, and a way to dry hands.
5. The mop sink needs to be accessible by the mop buckets when the location is in operation. It is currently blocked by a shelving unit. Please also install mop hooks.
6. The outside corners of the kitchen walls have only been temporarily sealed.
7. The tilers were working out front during this inspection.
8. Reminder, Handwashing sinks are to be used for handwashing only.
9. The walk-in cooler and walk-in freezer are operating at <41F and the majority of the work is done in the kitchen. The PHD is OK loading in small goods and food into the WIC, but this is contingent on the other departments similarly approving thins move.
- Temperature Measuring Devices
Observation: The walk-in freezer is not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Drainboards
Observation: There were insufficient drainboards during inspection. More are on order and will be installed shortly.
Correction: Drainboards, utensils racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitization. Drainboards or equivalent equipment are necessary to separate soiled and cleaned items from each other and from the food preparation area in order to preclude contamination of cleaned items and of food. Drainboards allow for the control of water running off equipment and utensils that have been washed and also allow the operator to properly store washed equipment and utensils while they air-dry.
- Equipment/Fixed, Spacing or Sealing
Observation: A gap was observed between the register counter and the coffee counter.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
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01/04/2013 | Pre-Opening | |
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