Please discontinue the storage of TCS foods in 3 door prep unit until functioning properly (41 F or below). Repair pipe from hand sink as spillage of raw sewage could result in immediate closure. Please send me a copy of invoice of unit repairs.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed several items improperly cold holding in 3/door cook's prep unit. Items were discarded/or relocated.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Observed the surfaces of the ice machine and can opener in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Cooking and Baking/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Observed microwave cavity and door in need of cleaning.
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
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11/23/2015 | Risk Factor | |
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the ice machine and can opener are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Cooking and Baking/Cleaning Frequency (repeated violation)
Observation: The food-contact surface of the 6 burner ranger is not cleaned at least every 24 hours.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in Subparagraph 4-602.11(D)(6). Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
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08/13/2015 | Risk Factor | |
Pest control efforts and frequency have been improved to 2 weeks. No rodent droppings/activity observed.
- Cooling Methods
Observation: Improper cooling methods observed for cooked items.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: Observed the nonfood-contact surfaces of gaskets, handles, and exterior of all refrigerators in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment/Cooking and Baking/Cleaning Frequency (corrected on site)
Observation: Observed microwave in need of cleaning.
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Handwashing Cleanser, Availability (corrected on site) (repeated violation)
Observation: Observed main kitchen's handwashing sink without soap. Front hand sink did not have soap.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Front hand sink did not have paper towels.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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03/27/2015 | Routine | |
6-501: Eliminate mouse harborage conditions
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Lentils, cooked cabbage and green beans were not cooled within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less
Correction: found at 55, 66, and 46 F from the previous day. These items were discarded.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The metal stem food thermometer is not clean.
Correction: Clean the metal stem food thermometer to sight and touch.
- Handwashing Cleanser, Availability (repeated violation)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (bread station).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees (bread station).
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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11/21/2014 | Risk Factor | |
Repair the clogged/leaking handwashing sink in the kitchen with in 24 hours.
Email or fax invoice when the handwashing sink has been serviced. If the invoice is not received a follow-up inspection will be conducted.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food (slicing enjera bread).
Correction: 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, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: The surface of the soda gun at the bar is not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sinks located in the kitchen and the enjera bread slicing area are not maintained so that it is accessible at all times for employee use. The kitchen sink faucet was observed covered (the sink drains slow). The sink in the enjera bread area is not used at all. Employees were instructed to use both sinks and the manager will repair the clogged/leaking sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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07/30/2014 | Risk Factor | |
There was no food product being held in the cook-line preparation unit during the time of inspection. Product was being held in all other refrigeration units. According to the manager, the cook-line preparation unit is scheduled to be repaired today. A new chlorine dishmachine had been installed and was observed working properly. An invoice was provided showing the installation date of the dishmachine. The light shield and light bulbs had been purchased and are also due to be installed. Contact health department when unit has been repaired.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: Gaskets to the cook-line refrigeration make unit observed in need of replacing. The seal to preparation sink was in need of repair. The cook-line make unit was observed in disrepair (no product was being held in the unit during the time of inspection).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: Light shield in the warewashing area observed missing.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting (repeated violation)
Observation: Light above the warewashing area observed out.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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03/10/2014 | Follow-up | |
According to manager, the product in the top section of the cook-line make unit had just been recently prepared, that product was relocated to the single door reach in refrigerator. The make unit at the cook-line is in need or servicing and/or replacing A recheck will be conducted. FDA Form 1-B was left with the person in charge.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw shell eggs stored above a container of diced tomatoes in the reach-in refrigerator unit.
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Container of cabbage cooked on 02/23/14 observed not cooled to proper temperature within the appropriate time period. Product still measured 58 degrees Fahrenheit after being in refrigeration overnight (product was discarded by the person in charge).
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Container of beef and container of cooked chicken observed cold holding at improper temperature (product was discarded by the person in charge).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Cooling, Heating, and Holding Capacities
Observation: The cook-line make unit observed cold holding above 41 degrees Fahrenheit.
Correction: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3. The ability of equipment to cool, heat, and maintain potentially hazardous (time/temperature control for safety) foods at Code-required temperatures is critical to food safety. Improper holding and cooking temperatures continue to be major contributing factors to foodborne illness. Therefore, it is very important to have adequate hot or cold holding equipment with enough capacity to meet the heating and cooling demands of the operation.
- Equipment/Good Repair and Proper Adjustment
Observation: Gaskets to the cook-line refrigeration make unit observed in need of replacing. The seal to preparation sink was in need of repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized
Observation: Chlorine sanitizer in the warewashing machine observed measuring at concentration of 0 ppm. The manager is to use the 3-compartment sink to properly sanitize dishes and utensils until the dishmachine is repaired and/or serviced.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Light Bulbs, Protective Shielding
Observation: Light shield in the warewashing area observed missing.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting
Observation: Light above the warewashing area observed out.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
Observation: Vent filters above the cook-line observed in need of cleaning.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
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02/24/2014 | Routine | |
1. The facility has 5-6 employees trained and passed food safety training but none of them got NoVA CFM-License. The owner promised to have at least 2 employees get their CFM card by Friday (10/11) and others by Monday (10/14). Please fax/email copies of these cards to my attention as soon as you get them.
2. Bar dish machine is not in good repair but the facility has another warewashing machine and 3-compartment sink which are used to wash, rinse and sanitize the bar utensils and glassware, etc.
3. The rinse and sanitizer solution connections were not correct on the main warewashing machine - (corrected during inspection).
4. The faucet at 3-compartment sink is slightly leaking.
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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10/10/2013 | Other | |
1. The facility has 5-6 employees trained and passed food safety training but none of them got NoVA CFM-License. The owner promised to have at least 2 employees get their CFM card by Friday (10/11) and others by Monday (10/14). Please fax/email copies of these cards to my attention as soon as you get them.
2. Bar dish machine is not in good repair but the facility has another warewashing machine and 3-compartment sink which are used to wash, rinse and sanitize the bar utensils and glassware, etc.
3. The rinse and sanitizer solution connections were not correct on the main warewashing machine - (corrected during inspection).
4. The faucet at 3-compartment sink is slightly leaking.
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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10/10/2013 | Follow-up | |
1. Some floor tiles are missing by back exit door and wall by kitchen hand sink is in need of cleaning/painting.
2. Deep fryer and stoves are in need of cleaning.
3. Wiping towels are not held in sanitizer buckets.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site) (repeated violation)
Observation: Employees observed contacting ready-to-eat (RTE) food (Enjera breads) with their bare hands when packing customer's left over food.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Contamination/Miscellaneous Sources of (corrected on site) (repeated violation)
Observation: Raw chicken was stored over vegetables in outside walk-in refrigerator.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The "Panasonic" microwave and "Black & Decker" toaster ovens are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. Bar warewashing is not dispensing any chlorine sanitizer. Use 3-compartment sink or main dishwashing machine.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing station at the bar is being used as a dump station. An employee was observed dumping left over drinks in the sink.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Cleanser, Availability (corrected on site) (repeated violation)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at bar handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels are provided at kitchen and bar hand washing sinks.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Critical: Controlling Pests (Critical) (repeated violation)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. House flies and ants observed in the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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09/03/2013 | Follow-up | |
1. Wash hands frequently.
2. Avoid bare hand contact with ready-to-eat foods.
3. Some floor tiles are missing by back exit door.
4. Area around water heater and warewashing machine is in need of cleaning.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employees observed contacting ready-to-eat (RTE) food (Enjera breads) with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Contamination/Miscellaneous Sources of (corrected on site)
Observation: Box of raw eggs observed stored on ready-to-eat foods in "True" 2-door prep refrigerator and raw chicken found over raw beef in outside walk-in refrigerator.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Critical: Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food/Disposition (corrected on site)
Observation: A plastic bag with moldy growth on butter was found in the outside walk-in refrigerator.
Correction: (discarded) - A food that is unsafe, adulterated, or not honestly presented as specified under section 3-101.11 shall be discarded or reconditioned according to an approved procedure.
- Nonfood-Contact Surfaces/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the Aluminum foil used as shelf-liner and towels under cutting boards is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment and Utensils/Durability and Strength
Observation: The "Panasonic" microwave and "Black & Decker" toaster ovens are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Critical: Food-Contact Surfaces/Cleanability (corrected on site)
Observation: The food-contact surface of the cracked rubber spatulas is not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A chlorine test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the kitchen hand sink faucets, kitchen shelves, deep fryer, microwave oven and "Victory" 1-door freezer (in outside shed) is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (repeated violation)
Observation: The food-contact surface of panini presser, potato slicer and can-opener holder is not clean to sight and touch. Clean and sanitized utensils were stored in a soild and dirty container.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. Bar warewashing is not dispensing any chlorine sanitizer.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: Kitchen hand washing sink had utensils in the basin.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair
Observation: Water observed leaking under kitchen handwashing sink.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at bar handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Hand Drying Provision
Observation: No paper towels at bar hand washing sink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Critical: Controlling Pests (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. House flies and ants observed in the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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07/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Enjera Restaurant, 549 S. 23rd St, Arlington, VA 22202 »