Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the food thermometer in ice water to 32f at least once a week to ensure accuracy when using to take food temperatures.
3. Management should remove all aluminum foil and card board from surfaces daily.
4. Management prepares and uses food within a 24 hour period of time. If food is kept longer than 24 hours under refrigeration it should be date marked with a "use by date."
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: 1. Inside the True 2DR UPR freezer. Observed large containers of broth uncovered.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT EMPLOYEES TO COVER FOODS WHILE IN STORAGE.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored underneath cutting boards.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE RUBBER MATS TO PREVENT THE CUTTING BOARDS FROM SLIDING WHILE IN USE. CLOTHS ARE FOR WIPING UP FOOD SPILLS AND SHALL BE STORED IN BUCKETS CONTAINING BLEACH WATER.
- 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. Exteriors of equipment such as refrigerators and freezers including doors and door handles, 2. Interiors of refrigerators and freezers including shelves, walls, floors and door gaskets, 3. All fans, 4. All shelving units for storage of equipment, food, single service items, etc., 5. All piping and drains.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN MORE THOROUGHLY ALL SURFACES THAT ARE SEEN AND TOUCHED. CLEAN USING HOT, SOAPY WATER FIRST AND THEN BLEACH WATER AT A CONCENTRATION OF 50-200PPM. CLEAN FREQUENTLY TO REMOVE DEBRIS, DUST AND RESIDUE.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Observed fruit flies (drain flies) in the establishment.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. DISCUSSED WITH MANAGER. MANAGER SHALL CONTINUE TO USE THE LICENSED PEST CONTROL COMPANY FOR ROUTINE SERVICES IN ADDITION TO CLEANING MORE FREQUENTLY TO ELIMINATE HARBORAGE OF THE DRAIN FLIES.
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12/08/2015 | Routine | |
Observed facility generally clean and organized. Thank you for separating meats and vegetables into separate refrigeration units to prevent cross contamination.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed employee rinse hands in water without using soap to wash hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Food Storage / Prohibited Areas / Other Sources
Observation: A visibly dusty fan was observed blowing air towards food storage and preparation areas.
Correction: Food may not be stored where it may become contaminated. Clean fan.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: lower shelving.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, and spoons were not stored with the handles up.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. Employee inverted utensils.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor and ceiling are 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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06/25/2015 | Routine | |
The purpose of this visit was to perform a risk factor assessment.
No violation noted during this evaluation. | 11/13/2014 | Risk Factor | |
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food items were found subject to contamination after during storage due to the condition as described:Air from the fan with a build up of grime and debris is blowing on food on the cook top
Correction: Clean the fans regularly to prevent contamination of food and food contact surfaces.
- Cutting Boards / Resurface / Discard
Observation: The cutting boar along the Randell 2 drawer prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Gaskets of the Randell 2 door prep refrigerator
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots - OBSERVED POTS WASHED AND RINSED HOWEVER NOT SANITIZED
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.POTS WASHED, RINSED AND SANITIZED
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The only handwashing facility adjacent to the prep sink 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. MOVED THE RICE COOKER
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests.Observed drain flies above the handwashing sink area
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under the mop sink, adjacent to the prep sink, under the 3-vat sink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site) (repeated violation)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.REMOVED FROM PREP AREA
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05/29/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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11/04/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email the invoice , for pest control, within 30 days.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: Rheem ES50-15-G208
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food.Observed glass drink bottle stored on ice used for drinks - REMOVED BOTTLE, DISCARDED ICE
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
- 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 tongs stored on the mop sink faucet
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor. Observed jar of peppers and soup stored on 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked pork at 117F on the prep table - REHEATED TO 167F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed bean sprouts at 45F - DISCUSSED WITH OWNER THE BEAN SPROUTS WHEN DELIVERED TO THE FACILITY NEED TO BE RECEIVED AT 41F OR BELOW
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Gaskets of the True 2 door refrigerator, the 2 drawer prep refrigerator and the 2 door freezer
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.Observed drain flies over the 3-vat sink on the shelving and wall
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture and the floor at the base of the equipment in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed Pepto Bismol stored with cabbage - REMOVED FROM FOOD PREP AREA
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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05/15/2013 | Routine | |
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