This visit was made to conduct a routine food safety evaluation and to conduct a training inspection with an employee of Northern Virginia Community College who is responsible for third party operations on campus.
The Person in Charge was very helpful during the visit and quick to take corrective actions. The following issues require attention:
1.Do not store any time/temperature control for safety foods in this refrigerator until is it serviced and operating properly. A follow up visit will be conducted in approximately 3 business days to confirm.
2. Please ensure that employees are washing their hands before engaging in food preparation and any time after possible contamination (i.e. wash hands when switching from one task to another
3. Discontinue the sushi operations until providing a HACCP plan for acidifying the sushi rice that is then approved by the Health Department. An example HACCP plan will be shared with the Person in Charge. Please contact us with any questions or if you need help developing the plan. You can e-mail me at eric.spring@vdh.virginia.gov or call me at (703) 746 4972.
The following issues require long term correction:
1. Ensure that the hot foods on the self serve line are time marked with the time that they need to be taken off the line, which is 4 hours after putting them out.
2. Please repair the handwashing sink so that it drains properly and the 3 compartment sink so that it holds water
3. Obtain the proper test kits for the quaternary ammonium and for bleach which is also available in the facility
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee put on gloves without first washing hands.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Instructed food employee to wash their hands and put on new gloves.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed a wet wiping cloth on the food prep counter.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Wiping cloth was placed in a container with sanitizer.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Observed cut tomatoes in the prep top unit that were cooling from ambient temperature were in a container covered tightly with plastic wrap. Observed deli sandwiches of cold cut meats and tuna and chicken salad that were recently prepped, were cooling in the self serve station.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Container of tomatoes was uncovered. After making the sandwiches please cool them down to 41°F by placing them in a closed refrigerator or only stacking them 1 layer high in the unit so that they can properly cool down. Person in Charge reduced the stacked sandwiches and spread them out. The unit was cold and functioning properly.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: roast beef sandwich, cut cabbage and lettuce in True 2 door behind prep area was measured at over 50°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Sandwiches, cabbage and lettuce were all discarded by Person in Charge. Do not store any time/temperature control for safety foods in this refrigerator until is it serviced and operating properly. A follow up visit will be conducted in approximately 3 business days to confirm.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: Chicken wings. Chicken nuggets, cheese sticks, rice bowl, breakfast sandwiches and pastas on self serve hot line.
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Person in Charge put stickers on units marking the time that these items need to be taken off the line. Please ensure that all foods are marked with the time that they need to be pulled and ensure that all food employees are aware of this procedure.
- HACCP Plans - When a HACCP Plan is Required-Shall have HACCP (corrected on site)
Observation: The establishment has started to prepare sushi and is acidifying their sushi rice without an approved HACCP plan.
Correction: Cease in engaging in sushi preparation until a properly prepared HACCP Plan is submitted and approved by the Health Department. Requirements for the HACCP plan were discussed with the Person in Charge and an example of a HACCP plan will be shared with the facility. When you are ready to resume operation of the sushi station please notify us so that we can ensure all requirements are being meet.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions being used. Currently a quaternary ammonium solution is being used.
Correction: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Some test strips for measuring the Quats were left with the Person in Charge until they can procur more.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. The 2 door True refrigerator in the back next to the dry storage area. Refrigerator is currently not being used to hold time/temperature control for safety foods.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed that the door handle to one of the True upright refrigerators near 3 compartment sink is loose.
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.
- Plumbing / Maintained in Good Repair
Observation: Observed that the handwashing sink in the prep area is slow to drain. Observed that the 3rd compartment of the 3 compartment sink has difficulty holding water and observed a cloth towel stuffed into the drain to hold water.
Correction: A plumbing system shall be maintained in good repair. Please have the 3 compartment sink repaired so that all compartments are able to hold water and please repair the handwashing sink.
- Physical Facilities Good Repair
Observation: Observed a missing floor tile in the back dry storage area.
Correction: Repair the physical facilities. Poor repair and maintenance makes it difficult to easily clean the facility.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed a cockroach during the visit in the back by the 3 refrigerators.
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. Person in Charge explained that the pest management control company is coming every week. Please get the invoice records from the pest management company and these will be looked at during the follow up visit.
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03/16/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit and exhibited good managerial control. Thank you. The following issues require attention:
1. Food items on the hot self service line were measured at temperatures below 135°F necessary for hot holding. Through discussion with Person in Charge it was learned that they are using time as a public health control for items on their hot self service line, however they do not have a written procedure on hand. Time as Public Health Control was discussed with the Person in Charge and will be used for all items on self service line and written document was provided to Person in Charge.
2.Observed several employee's beverages on food prep areas in the kitchen. Please remind all food employees that beverages may be consumed in kitchen as long as they are covered and consumed through a straw.
3. Observed that there were no handwashing signs in the bathrooms used by food employees that are also used by all students. Provided stickers to the Person in Charge to display in the bathrooms.
4. Provided employee health poster on the Big 6 Foodborne Illnesses. Please review these symptoms and illnesses with all food employees.
Note: The day of this visit was the first day of fall classes at the community college and the food establishment was in the process of gearing up for large influx of students. Several refrigerator units had been turned on that morning and were not at a temperature of 41°F or below. No Time/Temperature Control for Safety Foods (TCS foods) were being held in these units. Please do not use these units to hold TCS foods until you can verify that they are functioning properly and maintaining a temperature of 41°F or below.
*Repeat Observations are Subject to Civil Penalty
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed several employee beverages stored on food prep tables and counters in the back without a cover and without a straw.
Correction: Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw. Discussed proper method for employees to have beverages with Person in Charge and with employees and they changed their container for their drinks.
- Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): pizza, chicken tenders, chicken wings, quesadilla and chicken sandwich.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Discussed using Time as a public health control procedure with the Person in Charge and provided document to him. Document is on file.
- 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: 4 door refrigerator unit in back prep area
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. Discussed with Person in Charge and he will provide a working thermometer for this unit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Observed that Chlorine sanitizing solution used was not at an acceptable concentration in the sanitizing bucket. No measurable chlorine detected using test strips.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. Food employee corrected by making a new bucket with chlorine solution and concentration measured at 50ppm.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: A variety of clean utensils were observed stored with the food-contact surface facing upward on a shelf adjacent to the 3 compartment sink.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. Discussed proper storage of utensils with the Person in Charge and with food employees.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Handwashing sign or poster is missing from the womens and mens lavatories outside the cafe that are used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Handwashing reminder stickers were provided to the Person in Charge. He will discuss with college officials before placing in the restrooms.
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08/24/2015 | Routine | |
Provide written procedures for the use of time as a public health control.
The procedures must include the following steps or practices:
a. Food must be marked with the time within which it must be cooked, served or discarded.
b. The food is served or discarded within four hours from the time when the food is removed from temperature control
c. Food in unmarked containers or packages, or for which the time expires is discarded
d. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cut tomato (58°F), sausage (62°F) in prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
unit temperature was adjusted.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): pizza, sandwich, pizza sauce.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
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04/21/2015 | Routine | |
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas (replace burnt out bulbs in dry storage area)
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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12/12/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
All food contact equipment and utensils shall be washed rinsed and sanitized. The quaternary ammonia sanitizer solution shall be at a concentration indicated by the manufacturer (usually 200-400ppm), and dishes must be submersed fully for 1 minute before being air dried.
*Repeat violations are subject to civil penalty*
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. (Observed employee drinking from screw cap water bottle)
Correction: Food employees may drink only from a covered container using a straw. (water bottle was dicarded during inspection)
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: deli slicer had dried food debris around blade and on base.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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: food contact equipment and utensils. (Observed that employee was not submersing cleaned dishes into a sanitizer solution at the 3 comp sink, only washing, rinsing, and setting out to dry)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (3 comp sink set up was discussed with PIC and employees. Sanitizer tablets and test strips were present. PIC agreed to enforce proper sanitization of dishes)
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08/22/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
To keep items in salad bar cooler, try using metal pans that are deeper, and keep covered as much as possible.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Items on salad bar including cut tomatoes (50°F), tuna salad (48°F), and chicken salad (50°F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items were discarded)
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean single-service utensils were observed stored with the food-contact surface facing upward and touching handles of other utensils.
Correction: Clean equipment and utensils shall be stored with all utensils facing same way, or with handles facing up (inverted)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink in kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Person in charge provided paper towels)
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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03/06/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Provide soap at handsink (corrected)
- Provide ice scoop at ice machine and for ice provided at coffee bar for smoothies
- Review Employee Health material with all staff
note: Time as a Public Health Control is being used for chicken breast and shredded chicken.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM did not know all BIG 5 illnesses or reportable symptoms' Employee HEalth material provided and discussed.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (corrected)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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09/03/2013 | Routine | |
The following were corrected:
1. A right hand side drain board for the 3 compartment sink is now provided.
2. The soda concentrate dispensers at the ware wash area was taken out.
3. Heat lamps are provided.
No violation noted during this evaluation. | 08/19/2013 | Pre-Opening | |
This is a pre-opening second follow-up. The following needs corrections:
1. Missing drainboard at the right hand side of the 3 compartment sink.
* The CFM stated that they will attach a stainless steel stationary table/counter next the wall, by next week.
2. Missing 2 light shields over the front counter.
*The CFM stated it is on order.
3. The dry storage ceiling tiles were painted but, still perforated.
*The CFM stated that renovation is on the plan at the end of this month and plan will be submitted..
* Submit plan of layout to the health department before construction.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 07/05/2013 | Pre-Opening | |
This is a pre-opening follow-up from June 17, 2013. The following needs corrections:
1. Provide 50 ft candle lights under the hood. Todays reading is 22 ft. candle lights.
2. The 3 compartment sink caulking is deteriorating.
3. Provide 36 inches working spaces between equipment's.
4. The 3 compartment sink underpipe is leaking.
5. The 3 compartment sink needs 2 drain boards.
6. Frozen yogurt machine needs 4 inch legs.
7. Missing light shields over the front counter
8. Dry storage ceiling tiles are not smooth and cleanable.
9. Missing food display guard for the donuts.
10. Dining room cushion is damaged.
11. The 3 compartment sink left side fixture is still leaking.
12. Unnecessary items stored in the establishment: a) Soda carbonation cart at the ware wash area b). Tilting vat at room 139 c). Far left refrigerator.
*These violations needs to be corrected to be permitted by the Alexandria Health Department .
*Keep sandwiches cold at 41F or below.
*Do not store fresh eggs on room temperatures.
*Relocate the 3 door unit refrigerator unit.
*Follow-up Friday, July 5th at 2:00pm
No violation noted during this evaluation. | 07/01/2013 | Pre-Opening | |
The CFM would like to use Time as a Public Health Control" for the following:
1. Chicken sandwich
2. Turkey Sandwich
3. Tuna Sandwich
*Make a log of the date, time , and temperatures everyday.
*Place a sticker with pull out time and date on the sandwich wrapper.
*Only good for 4 hours.
No violation noted during this evaluation. | 07/01/2013 | Pre-Opening | |
This is a pre-opening inspection. The following need corrections:
1. Soiled air floor registers/vents.
2. Damaged baseboard covings.
3. Missing refrigerator.
4. No plumbing.
5. Floor soiled.
6. Ice machine in room 139 is elevated on bare wood.
7. Shelving units are sealed in room # 140
*Follow-up in 2 weeks July 1st. at 2:00pm
No violation noted during this evaluation. | 06/17/2013 | Pre-Opening | |
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