Today’s inspection was to conduct a routine 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.
*Please glue back on the soap dispenser at handsink in the kitchen.
*Please increase the quaternary ammonium dispenser. It is dispensing at lower limit.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: overfilled garden cream cheese (47F), plain cream cheese (44F) on prep top of 2dr Randell prep cooler - left. Lox (44F) at customer self serve.
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 will keep the prep top closed when there is a lull between rush hours. Laid down the lox in the customer self serve cooler to enable cooler to keep lox at proper cold holding temperature (it was previously stored standing up).
- Physical Facilities Good Repair
Observation: Observed that following are not maintained in good repair: handsink soap dispenser to be installed on the wall (observed operational), missing base mold at walk-in cooler, cracked base mold tile, dip on the floor drain (possible trip hazard).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning: accmulation of food debris behind equipment and on shelves.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/16/2016 | Routine | |
Today’s inspection was to conduct a routine 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.
*Please keep prep top closed during non-rush hours.
**Please fax and provide a copy of NoVA CFM certification by April 2, 2015.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2dr Randell prep cooler- right, walk-in freezer.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- 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).
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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03/19/2015 | Routine | |
| No violation noted during this evaluation. | 11/26/2014 | Complaint | |
The purpose of this visit is a risk factor assessment. It is important to staff a Certified Food Manager during all operating hours. Once your employees complete and pass an approved CFM exam (information sheet provided), please fax or email a copy of the photo identification CFM card to my attention at the health department. I have provided you with my business card which contains my fax and email address.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager arrived approximately 1 hour after the beginning of the inspection. 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The back handsink is blocked by boxes and a speed rack, preventing access by employees for easy handwashing.
Correction: Manager removed the items blocking the back handsink. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front is being used to store stirring spoons.
Correction: The person in charge was alerted and the foodworker removed the spoons and took back to the three vat sink for washing, rinsing and sanitizing. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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08/14/2014 | Risk Factor | |
This is a follow-up to check on the repair of the back handsink plumbing. The plumbing below the back handsink has been repaired and is no longer leaking. Thank you.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crates(s) found used for the following purpose(s): Used in back to elevate business equipment, utensils and supplies in the back storage areas and side area near office.
Correction: Remove the soda crates within 90 days and obtain approved storage for items stored on the premesis of this facility as milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Approved storage includes ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
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02/19/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. The general manager followed the EHS through the inspection as the EHS was busy at the serve/prep line. Handouts provided included a handwashing sign. In addition, a disussion concerning the proper storage, handling and disposal of Fats, Oils and Greast was conducted with both the General Manager and the Certified Food Manager. Thank you.
OBSERVATIONS DURING TODAY'S VISIT:
1. Proper handwashing demonstrated by three employees during inspection
2. Employee health policy in place
4. Significant organization of equipment and cleaning under shelves/equipment has been completed since last routine inspection. Thank you.
5. Sanitizer in the wiping cloth bucket and the three vat sink measured at an acceptable level during inspection. Facility has test kit.
ITEMS NEEDED:
1. Repair the leaking back handsink and fax a work order to my attention or contact EHS for a follow-up inspection to verify the repair, within 10 days. If you fax documents, please ensure to include the name and address of this facility and address the fax to Attn: Area E-4 inspector at fax number 703-385-9568 within each time frame listed above.
2, Remove soda crates used for storage and replace with ANSI or equivalent approved storage racks within 90 days.
FACILITY DATA:
Water heater: Bradford White JetGlas MI75S6BN, which uses 76,000 BTU to produce 84 GPH of 120 F water at 80F rise
Grease trap: Cleaned located in floor and serves three compartment sink. Invoices maintained on site and were reviewed during today's visit.
Dishmachine: N/A, observed quat sanitize basin of three compartment sink observed at 200 ppm
Pest control: monthly. No evidence of pest infestation during today's visit.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Observed spray bottles, per manager, containing water, unlabeled on a food prep table.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. Manager labeled bottle as "Water."
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crates(s) found used for the following purpose(s): Used in back to elevate business equipment, utensils and supplies in the back storage areas and side area near office.
Correction: Remove the soda crates within 90 days and obtain approved storage for items stored on the premesis of this facility as milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Approved storage includes ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the back handsink adjacent from the walk in freezer, are leaking.
Correction: A plumbing system shall be maintained in good repair. Repair the leak and either fax a copy of the invoice for the repair or contact EHS for a follow-up inspection within 10 days. I have provided you with my business card which contains my contact information if you need to call me within 10 days for the follow-up inspection.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
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. Manager closed lid during inspection
- 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 the back handsink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. The handwashing sign was placed at the back handsink during inspection
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Manager repositioned wet mops to allow for proper air drying during inspection.
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02/10/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor inspection.
Please do the following:
4-501.11A Repair the 6 drawer prep cooler (55f)units by today and fax completed work order to my attention within 24 hours. Do not use this unit to store potentially hazardous foods (PHF) until a repair is complete and the unit is capable of holding PHF at 41f or below. Fax copy of invoice for repair to ATTN: Area E-4 inspector, from Einstein Bagels at fax # 703-385-9568 within 24 hours. Thank you.
Notes:
Pest control: monthly. No evidence of pest infestation during today's visit.
HANDWASHING REMINDER
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed a foodworker wash hands at handsink with only a less than 5 second soap and rinse, without scrubbing hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. Employee moved bowl of noodles from prep area to back area to consume food. Do not store open food or drinks or consume open food or drinks in areas where the food or drink may contaminate customer food, food contact surfaces or utensils.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: smoked salmon 45f (top portion of prep cooler), potato salad in individual containers 50f (inside drawer)
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. The smoked salmon was moved back to the walk in refrigerator since salmon was placed at the prep less than 2 hours prior. The potato salad in individual containers were discarded since these items were placed and held overnight inside the drawer. Instructions provided to the manager that if any potentially hazardous foods in the 6 drawer prep were stored inside the unit for four or more hours AND the temperature has risen above 41f, to discard foods. Because this prep cooler is critical to the operation, a temporary alternate method of using icebath/water pans for small quantities of foods was utilized until the unit can be repaired. However, the unit must be repaired today or the second prep cooler may be utilized to hold the foods.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of zero ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Wiping cloth buckets were reassembled with quaternary ammonium and each tested at 200ppm.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed two spoons in the handsink with hot running water. Conversation with a foodworker revealed that the spoons were dirty and being cleaned.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. EHS provided training on proper procedure to clean and sanitize utensils once they become contaminated. The two spoons were taken back to the three vat sink and washed, rinsed and sanitized in 200ppm quaternary ammonium.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front to wash utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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08/02/2013 | Risk Factor | |
- 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)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink .
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed cream cheese, 47f, hummus 47f, liquid pasteurized egg in single serve container in the three door prep cooler
Correction: Observed chicken salad 52f, tuna salad 51f, cut tomato 52f, cheddar cheese 55f, colby jack cheese 53f in the 6 drawer prep cooler.
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crate(s) found used for the following purpose(s): shelving to elevate equipment opposite wall of walk in refrigerators
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was a thermometer in the two prep cooler, but the thermometer was placed in the back part of the unit and could not be easily observed.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The three door prep cooler 51f-52f
Correction: the the six drawer prep cooler 55f
- 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: interior of prep refrigerators, gaskets on walk in units, junctures of sinks/wall area (has accumulation of crumbs, mold), non-food contact surfaces of icemachine has black mold and dust on surfaces.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the back handsink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in several locatons in the back kitcen area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door at the bottom
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Maintenance Tools Stored in Orderly Manner
Observation: Maintenance tools are not being stored in an orderly manner. Observed tools piled on shelving and directly on floor near the office. Elevate all equipment on approved shelving at least six inches off floor. Hang ladders,
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed several boxes marked with 2012, accordian files, signs tucked between prep tables and equipment and stored directly on floor.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor/wall/cove base junctures have an accumulation of black grime and crumbs and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. A spray bottle of bleach was not labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. The employee labeled the bottle in red permanent marker with bleach.
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01/31/2013 | Routine | |
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