Today's inspection was a follow-up for a FFC for no CFM. Substantial Compliance observed, however ensure additional personnel is certified in the even that both managers are absent. Establishment does not have a current 2016 health license. Acquire health license immediately, and post in view of customers.
No violation noted during this evaluation. | 01/21/2016 | Follow-up | |
Today's inspection was a follow-up for an NOAV issued for no CFM. Substantial compliance is not observed, therefore a Fact-Finding conference will be scheduled and held. Details will be brought in a letter. Please provide a plan of action for ensuring the establishment is under the control of a CFM during ALL hours of operation.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: Caulking at kitchen hand sink and gaskets at the bottom of 2/dr "Bev Air" upright are 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.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The faucet at the mop sink and the pipe on the kitchen hand sink observed leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: Light shielding missing throughout kitchen.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Food Manager Certificate and Responsibility (repeated violation)
Observation: Establishment was not under the immediate control of a Northern Virginia Certified Food Manager. Corrected.
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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12/07/2015 | Follow-up | |
Due to the pattern of violations, an NOAV Notice of Alleged Violation will be issued. Follow-up inspection will be conducted on or after 30 days. 5 Dec 15. Please ensure a CFM is on duty at ALL times during operation. Recommended certifying additional personnel in the time given.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: Caulking at kitchen hand sink and gaskets at the bottom of 2/dr "Bev Air" upright are 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.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (corrected on site)
Observation: The nonfood-contact surfaces of the baker's carts, and under ovens are not free of soil and residues.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the ice machine are in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The faucet at the mop sink and the pipe on the kitchen hand sink observed leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: Light shielding missing throughout kitchen.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Cleanser, Availability (corrected on site) (repeated violation)
Observation: Mainline hand washing sink did not have soap available. Corrected.
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.
- Food Manager Certificate and Responsibility (repeated violation)
Observation: Establishment was not under the immediate control of a Northern Virginia Certified Food Manager. Corrected.
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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11/05/2015 | Routine | |
According to the manage, renovations are scheduled soon. Submit proper paperwork and plans to the health department prior to renovations. Correct observations. Northern VA Food Manager observed on duty during time of follow-up inspection.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The spray nozzle to the 3-compartment sink was observed in need of repair. The splashguards to the handsinks were observed in need of repair. The bottom of the 2-door Bev Air refrigerator gasket was observed damaged.
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.
- Cutting Surfaces (repeated violation)
Observation: The cutting boards at the preparation area were observed heavily scratched and scoured.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The faucet to the mop sink was observed leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: Several light shields observed missing throughout the kitchen.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing (repeated violation)
Observation: Ceiling tiles were observed missing in front of the walk-in freezer.
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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11/20/2014 | Follow-up | |
A Northern VA Food Manager must be on duty during all hours of operation. A recheck will be conducted on or about 11/20/2014. Food manager information can be obtained at ORS Interactive 6066 Leesburg Pike 200 B, Falls Church VA 22041 703-533-7600
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The spray nozzle to the 3-compartment sink was observed in need of repair. The splashguards to the handsinks were observed in need of repair. The bottom of the 2-door Bev Air refrigerator gasket was observed damaged.
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.
- Cutting Surfaces
Observation: The cutting boards at the preparation area were observed heavily scratched and scoured.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Plumbing System/Maintained in Good Repair
Observation: The faucet to the mop sink was observed leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: Several light shields observed missing throughout the kitchen.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Cleanser, Availability (corrected on site)
Observation: Soap was not properly provided at the front handsink.
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.
- Physical Facilities/Repairing (repeated violation)
Observation: Ceiling tiles were observed missing in front of the walk-in freezer.
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.
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: There was no Northern VA Certified food manager on duty during the time of inspection.
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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11/13/2014 | Routine | |
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The compressor covers are missing on both two door Beverage Air uprights.
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 at front service area is used for purposes other than handwashing.
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.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the bagel/donut display are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing (repeated violation)
Observation: Ceiling tiles are missing at walk-in freezer.
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.
- Poisonous or Toxic Materials/Restrictions/Presence and Use (corrected on site) (repeated violation)
Observation: Raid ant and roach spray is not required for the operation and maintenance of the food establishment.
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.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager
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11/14/2013 | Routine | |
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