- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED MULITPLE FOOD SERVICE WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS
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. TRAINING PROVIDED AND THEN CFM INSTRUCTED WORKERS ON PROPER PROCEDURES AND HAD WORKERS FOLLOW THE CORRECT PROCEDURES.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Unblocked.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. Roll of paper towels sitting on counter.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. AS DISCUSSED, ROLL OF PAPER TOWELS MUST BE IN A HOLDER, TO NOT BE TOUCHED OR BE LIKELY TO FALL ON FLOOR BETWEEN USES (OR) YOU CAN SIMPLY USE, A STACKABLE PILE OF PAPER NAPKINS (STORED AS FAR AWAY FROM SINK AS PRACTICAL).
- Falls Church City Code/CFM Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: 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 my attention at (703) 653-9448.
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09/30/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW 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. CORRECTED. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING and MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED. RECOMMEND USE OF UTENSILS AS MUCH AS POSSIBLE.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoops stored in ice making machines.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Removed. ORAL & WRIITEN INFO. PROVIDED
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food storage containers (styrofoam) in a location where it is subject to splash, dust or other contamination as follows: Containers touching (only) handwash sink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Install splash guard on right side of sink. ORAL & WRITTEN INFO. PROVIDED
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. Roll of paper towels sitting on sink.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. ROLL OF PAPER TOWELS MUST BE IN A HOLDER TO NOT BE TOUCHED OR FALL ON FLOOR BETWEEN USES OR A STACKABLE PILE OF PAPER NAPKINS CAN BE USED (STORED AWAY FROM SINK).
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05/21/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed no handwashing in between glove changes by foodservice employees engaged in multiple foodhandling tasks.
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 AND STAFF.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. DISCUSSED WITH MANAGER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1) Observed cardboard lining shelving (remove),
2) Observed wooden shelving throughout facility (paint)
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Observed aluminum foil lining shelving (remove)
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Good Repair / Operation (repeated violation)
Observation: Observed the following to be in disrepair:
1) Food conatiners (cracked, chipped),
2) Shelving throughout facility
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. SET UP THE THREE COMPARTMENT SINK TO SANITIZE UNTIL DISHMACHINE CAN BE REPAIRED.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Shelving,
2) Exterior of equipment along the grill line
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink was measured at a temperature less than 100°F. Observed 65F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Walls,
2) Floor tiles,
3) Ceiling tiles
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Ceiling tiles,
3) Floor/wall junctures underenath and behind equipment and shelving
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/10/2014 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed no handwashing by foodservice employees in between glove changes.
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
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: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: Observed shrimp cakes not properly labeled with time.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. MANAGER LABELED PRODUCT WITH THE CORRECT TIME.
- Wood, Use Limitation
Observation: Observed wooden utensils being used.
Correction: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks. WOODEN UTENSILS NEED TO BE REPLACED.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1) Observed wooden shelving throughout the facility.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. WOODEN SHELVING NEEDS TO BE REPAINTED OR REMOVED.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Shelving underneath prep tables (rusted)
Correction: The above mentioned items shall be maintained in good repair.
- 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) Shelving,
2) Exterior of equipment
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Walls,
2) Ceiling tiles
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Floor/wall junctures underneath and behind equipment and shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/05/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Facility Data Sheet
Hot water heater: Bradford White D75T-160-3N which uses 160,000 BTU's to produce 188 GPH of 120F water at an 80F rise.
Dishmachine: ADS ET-AF chemical dishmachine which uses 51 GPH
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice scoops lying in the ice bins.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Tomato Soup cooling overnight in the reachin cooler observed at 44-46, 46-49°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. PRODUCT WAS REHEATED.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Tomato Soup cooling overnight in stockpots in the reachin cooler observed at 44-46, 46-49°F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Tomato soup
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Food Contact Surface/Durable/Nonabsorbent
Observation: The food-contact surfaces of the following equipment and/or utensils are not durable:
1) Wooden spoons
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1) Wooden shelving
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Aluminum foil lining shelving
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Everest reachin cooler
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Observed single service items being stored on the floor.
Correction: Single service items shall be stored at least 6 inches off the floor.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Handsink (slow draining),
2) Mop sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Light Bulbs / Locations where Shielding is Required
Observation: Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the food prep area.
Correction: Provide end caps to completely enclose the light bulb.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Walls,
2) Ceiling tiles
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Ceiling tiles,
3) Floor/wall junctures underneath and behind equipment and shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/10/2013 | Routine | |
This is an enforcement follow up to a training conducted earlier. During the follow up, good cold holding temperatures were observed in all cold holding units. The employees were using time as a public health control properly on food items on the service line. The manager was knowledgeable of proper cold holding temperatures and proper procedures for using time as a public health control. This inspection finds that you are in compliance with the requirements outlined in the previous enforcement actions. No further enforcement action is required. The food establishment shall return to normal inspection frequency.
No violation noted during this evaluation. | 05/16/2013 | Follow-up | |
This was a presentation of a training module for proper temperature control. There were 7 foodservice employees present. It was discussed how to keep food at the proper temperatures and how to use time as a public health control. The presentation was conducted in both English and Spanish. Handouts were provided to the manager on proper temperature control and using time as a public health control in both English, Spanish and Vietnamese.
No violation noted during this evaluation. | 02/20/2013 | Training | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Bean Sprouts (TRDC#1--45F), Rice Noodles (TRDC#1--72-73F, 57-59F), Shrimp Pockets (TRDC#1--62-67F, 59-68F), Bean Sprouts (TRDC#2--43-44F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
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02/08/2013 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (repeated violation)
Observation: Observed a food employee wash hands with gloves on and continue to handle food items. After speaking with the food employee concerning glove removal for handwashing, the food employee removed gloves and began to don new gloves without washing hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shrimp (x2) 75F, 70F. bean sprouts 53F - all out of refrigeration units.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
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01/03/2013 | Follow-up | |
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