Please attain a current Northern Virginia Certified Food Manager's card and send copy to Health Department by 12/14/15.
Please attain a Farm Raised & Pellet Fed Letter from Fish Supplier stating that nova lox has been Farm Raised and Pellet fed in order to be served raw and free of parasites. Please send copy of letter to Health Department by 12/14/15.
*NOTE: Observed Grease Trap Lid with cut insert with visible opening to interior of unit. Please contact Grease Trap Maintenance and ensure that a tight fitting lid is provided and in good repair. Per CFM, no problems with grease trap or odor has been noted.
Discussed Active Managerial Control (AMC) with CFM. Observed very good examples of AMC during inspection including: Recipe cards, Allergy Cross-Contact control methods and prevention, Sanitizer buckets changed every 2 hours, and HACCP Plan for Salmon. Thank you.
**It is suggested by EHS that Corrective Action measures be added to HACCP Plan for Salmon and other food items.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). SALMON (NOVA LOX)
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: NOVA LOX SALMON 43F - WIC, TUNA SALAD 43 F - RANDELL PREP TOP (L)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOVA LOX PACKAGES UNSTACKED FOR PROPER COLD HOLDING. TUNA SALAD MOVED INSIDE PREP UNIT COOLER.
- Certified Food Manager/Certificate Process (repeated violation)
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. CFM CURRENTLY HAS A MARYLAND CFM CARD, HOWEVER HAS PROVIDED A SERV SAFE CERTIFICATE.
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. PLEASE ATTAIN A NORTHERN VIRGINIA CERTIFIED MANAGER CARD.
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12/04/2015 | Routine | |
Be aware that REPEAT critical deficiencies may lead to Enforcement Action to be taken.
- 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 (44F), Salsa (44), Asparagus (46) (at right prep top) Salmon locks (45F), Turkey (45F), Sliced tomatoes (45F) at Left prep top, and Smoked Salmon (44F) at KolPak walk in cooler
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. ITEMS WERE PLACED TO MAINTAIN 41F OR BELOW.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the walls are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/05/2014 | Routine | |
- 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)
- Food Storage / Preventing Contamination
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.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method:
1) Observed cooked chicken and raw salmon thawing at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- 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: 1) Tomatoes (KWC--47F), 2) Salsa (KWC--47F), Hot Dog (KWC--47F), Cheese (KWC--47F), Cooked Asparagus (RPC#1--46-48F), Salsa (RPC#1--44-46F)
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. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- 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:
1) Randell prep cooler,
2) Beverage Air reachin cooler
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
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1) Kolpak walkin cooler (45F)
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. FAX/EMAIL AND COPY OF THE REPAIR INVOICE TO THE HEALTH DEPARTMENT UPON RECEIPT.
- 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) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: Observed that the handsink in the back food prep area has been turned completely off.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. HANDSINK NEEDS TO BE REPAIRED AND MAINTAINED IN GOOD REPAIR. PLEASE FAX/EMAIL THE REPAIR INVOICE UPON RECEIPT.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed the following to be in disrepair:
1) Three compartment sink (leaking),
2) Mop sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Sink / Refuse Container Required
Observation: There is no refuse container at the area immediately adjacent to the hand sinks.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
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06/18/2014 | Routine | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
1) Observed knives being stored in between tables
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: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed gloves being used to handle raw food (smoked salmon) and then handle RTE sandwiches without being changed.
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. GLOVES WERE CHANGED.
- 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: 1) Cooked Chicken (BWC--44F), Hot Dogs (BWC--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. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:
1) Beverage Air reachin cooler
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 / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Walkin units,
2) Walkin freezer,
3) Beverage Air 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.
- 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 three compartment sink with a concentration of 100 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. SANITIZER WAS REPLACED WITH CHLORINE SANITIZER.
- 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) Gaskets on the reachin and walkin units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: Dishes being sanitized in the three compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. SANITIZER WAS REPLACED WITH CHLORINE SANITIZER.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Prep sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Walls,
2) Ceiling tiles,
3) Floor tiles,
4) Caulking along sinks,
5) Cove molding along floor/wall junctures around mop sink
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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.
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
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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10/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Einstein Brothers Bagels #2681, 9490 Main St, Fairfax, VA 22031 »