A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation allows me to assess processes at ypur facility that may require further clarification.
NOTE: Discussed with manager that Employee Health Policy needs to be revised on a regular basis and recommend keeping documentation of attendance.
QUESTIONS: Please call 703-246-2444
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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." ON DISCUSSION WITH MANAGER IT WAS DISCOVERED THAT THE EMPLOYEE HEALTH POLICY NEEDS TO BE REVIWEED WITH STAFF ESPECIALLY NEW STAFF AND DOCUMENTATION OF ATTENDANCE AND /OR AGREEMENT FORMS OBTAINED.
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) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED SCOOPS BEING STORED IN STANDING WATER AT 108F NEAR THE COFFEE MACHINE.
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. DISCUSSED WITH MANAGER, UTENSILS ARE NOW BEING STORED IN DRY CONTAINER WITHOUT WATER.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED BLACK MOLD LIKE SUBSTANCE AND PINKISH SEDIMENTS ON THE INSIDE SURFACE OF THE ICE BIN .
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. DISCUSSED WITH CFM TO CLEAN THE ICE BIN ON A MORE REGULAR BASIS. MANAGER AND STAFF TO CLEAN ICE BIN TODAY.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED THE INSIDE AND OUTSIDE FILTERS OF THE ICE BIN HAD ACCUMULATIONS OF GRIME, DIRT, DUST AND OTHER DEBRIS..
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER TO CLEAN AND/OR REPLACE THE FILTERS
- Physical Facilities Good Repair
Observation: Observed that the CAULKING AT THE 3 VAT is not maintained in good repair. OBSERVED CIRT AND BLACK MOLD LIKE SUBSTANCE ALONG THE ENTIRE CAULKING OF THE 3 VAT SINK.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. CLEAN AND RECAULK THE 3 VAT SINK IN 30 DAYS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALL AND FLOOR TILES ABOVE, AT AND BELOW THE 3 VAT SINK is in need of cleaning. THE AREA HAD MULTIPLE BLACK AREAS AND WAS IN DISREPAIR.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. CLEAN , REPAIR, SANITIZE, AND/OR REPAINT THE ENTIRE AREA.
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09/24/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED CHEDDAR AT 47F, CINNAMON BUTTER AT 48F AND HUMMUS AT 44F IN THE DELFIELD 2 DR PREP REFRIGERATOR (TOP) AND SAUSAGE PATTIES AT 52F IN THE BOTTOM OF THE DELFIELD. ALSO OBSERVED HAM AT 45F, SLICED TURKEY AT 47F AND CHICKEN SALAD AT 44F IN THE DELFIELD 4 DRAWER PREP UNIT (TOP) AND POTATO SALAD at 44 F AND CUT FRUITS at 45 F IN THE DELFIELD 4 DRAWER PREP UNIT (BOTTOM)
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.MANAGER PLACED ITEMS IN THE TOP UNDER BINS OF ICE AND HAS MOVED ALL ITEMS FROM THE BOTTOM COMPARTMENT OF BOTH REFRIGERATORS INTO THE WALK IN .FAX INVOICE OF NEW EQUIPMENT/REPAIR OF CURRENT EQUIPMENT TO 703-653-9448 ATTN: A 1 INSPECTOR. IN 10 DAYS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Inside of ice bins and equipment are not being cleaned as required.OBSERVED PINK BLACK SEDIMENTS ALONG THE INSIDE OF THE ICE BINS
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. DISCUSSED WITH MANAGER WHO WILL CLEAN THE BINS IMMEDIATELY AND ENSURE THAT IT IS CLEANED AT REGULAR INTERVALS.
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10/24/2014 | Risk Factor | |
- Responsibilities of Owner or Proprietor (corrected on site) (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy: MANAGER PRINTED AND POSTED A NO SMOKING SIGN IN THE GENERAL DINING AREA DURING THE INSPECTION.
- 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 SCOOP IN CONTAINER WITH FOOD CONTACT SURFACE FACING UP AND TOUCHING THE ADJACENT SIDE WALL.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the container with their handles above the top of 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. MANAGER REMOVED THE SCOOP AND PLACED IT IN CONTAINER TO BE WASHED, RINSED AND SANITIZED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED DELI TURKEY AT 46F, CHICKEN SALAD AT 51F AND TUNA SALAD AT 50F IN THE 4 DRAWER PREP REFRIGERATOR (TOP) AND CUT MELONS AT 46F , HONEY SMOKED SALMON AT 49F AND POTATO SALAD AT 46F IN THE 4 DRAWER PREP REFRIGERATOR (BOTTOM)
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.MANAGER DISCARDED ALL THE ITEMS. CALL TECHNICIAN TO SERVICE EQUIPMENT AND NOTIFY ME ONCE REPAIR IS COMPLETED AND REFRAIN FROM USING 4 DRAWER DELFIELD TILL IT HAS BEEN REPAIRED.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall 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 the food safety section at (703) 643-9448 ATTN: INSPECTOR A1 REGION. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back kitchen area adjacent to the office being used by staff to rinse out a knife
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. MANAGER INSTRUCTED THE STAFF TO USE SINK ONLY FOR HANDWASHING AND THE KNIFE WAS RETURNED TO 3 VAT SINK.
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04/14/2014 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:OBSERVED RAW SALMON STORED ON THE SAME SHELF AS DICED TOMATO, DICED CUCUMBERS AND GREENS. ALSO OBSERVED COOKED FOOD STORED OVER PRODUCE.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.CORRECTED: DISCUSSED WITH CFM WHO REARRANGED THE ITEMS.
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11/25/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED DELI SLICES AT 50F, HAM AT 52F, SHREDDED CHEESE AT 60, POTATO SALAD AT 51 IN THE DELFIELD 4 DRAWERE PREP REFRIGERATOR AND SWISS CHEESE AT 48F, CREAM CHEESE WITH CHIVES AT 49F, COOKED MUSHROOMS AT 47F AND CREAM CHEESE WITH GARLIC AT 49F IN THE DELFIELD 2 DR PREP REFRIGERATOR.
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. CORRECTED: CFM REMOVED ALL ITEMS TO WALK IN REFRIGERATOR. DISCUSSED WITH CFM ON KEEPING THE PREP REFRIGERATORS CLOSED .
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink near the 3 VAT sink are leaking . Faucet at the hand sink near the office is leaking and not in good repair.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.OBSERVED NO HAND WASHING SIGNS AT BOTH THE HAND SINKS IN THE KITCHEN.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTED: HAND WASHING SIGNS WERE PROVIDED TO THE CFM.
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05/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Einstein Brothers Bagel #1485, 1825 Fountain Dr, Reston, VA 20190 »