- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Containers of bulk sugar are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- RTE, TCS, Date Marking/Commercially Processed Food (corrected on site) (repeated violation)
Observation: Remaining unsliced portions of deli meats, prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Corrected by instruction.
Correction: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface(s) of the scratched up old table in kitchen and the inverted soda crates used as shelving is(are) 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.
- Kitchenware and Tableware/Preventing Contamination
Observation: Single use forks were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store tableware with food or lip-contact surface facing downward to prevent contamination prior to use.
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03/04/2016 | Routine | |
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Poisonous or Toxic Materials/Restrictions/Presence and Use (corrected on site)
Observation: Raid Fumigator bug fogging device is not required for the operation and maintenance of the food establishment. Removed.
Correction: Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the food establishment. This section does not apply to packaged poisonous or toxic materials that are for retail sale. The presence in the establishment of poisonous or toxic materials that are not required for the maintenance and operation of the establishment represents an unnecessary risk to both employees and consumers. Preserving food safety depends in part on the appropriate and proper storage and use of poisonous or toxic materials that are necessary to the maintenance and operation of a food establishment. Even those that are necessary can pose a hazard if they are used in a manner that contradicts the intended use of the material as described by the manufacturer on the material's label. If additional poisonous or toxic materials are present, there is an unwarranted increased potential for contamination due to improper storage (e.g., overhead spillage that could result in the contamination of food, food-contact surfaces, or food equipment) or inappropriate application.
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11/05/2015 | Risk Factor | |
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surfaces of the slicer blade guard are not clean to sight and touch.
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.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the kitchen was observed with food debris in basin. Corrected by instruction.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/13/2015 | Risk Factor | |
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Food is not protected from cross contamination from equipment and utensils. Bottle of 3 in 1 oil was observed stored on shelving with spices.
Correction: Food shall be protected from cross contamination by cleaning equipment and utensils as specified under paragraph 4-602.11(A) and sanitizing as specified under section 4-703.11
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of bulk sugar, etc., are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored. Scoop stored in room temperature standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. Cases of drinks stored on the floor.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Contamination/Miscellaneous Sources of (corrected on site)
Observation: Shell eggs observed being stored above lettuce in Superior 2 door uprt refrigerator.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Diced chicken was stored on shelf beside grill, observed at 58 F. Removed from service.
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.
- RTE, TCS, Date Marking/Commercially Processed Food (corrected on site)
Observation: Remaining portions of roast beef and deli turkey, prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Corrected by instruction.
Correction: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Equipment and Utensils/Durability and Strength
Observation: The Presto rice cooker, the Aroma rice cooker, and the Gold Star microwave is(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.
- Equipment/Good Repair and Proper Adjustment
Observation: The chest freezer was in need of defrosting.
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.
- Physical Facilities/Repairing
Observation: Some cove base was delaminating from walls.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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03/12/2015 | Routine | |
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Eggs improperly stored on top of a box of lettuce was corrected by relocating them off and behind the box.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Utensils improperly stored in standing water and in-between the prep refrigerators.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Individually packaged cream cheeses and butters were cold holding at the improper temperature of 51 F double panned in the top portion of the "Superior" two door smoothie prep refrigerator. They were relocated inside the bottom portion of the unit.
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, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Clean food containers are not stored in a self-draining position that allows air drying. They were found stacked on top of one another while still wet. Bowls were also observed not inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
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11/17/2014 | Routine | |
C.O. 1400403 approved. Post license conspicuously to the public. Approved to operate. First routine inspection in about 30 days. High priority. Fast Food Facility. No Restrictions.
Salmon for Nova Lox is previously frozen by Kirkland.
- Physical Facilities/Repairing (repeated violation)
Observation: The wall under the three compartment is not yet properly sealed
Correction: cove base is not sealed flush with their adjoining walls.
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10/08/2014 | Follow-up | |
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The three compartment sink faucet is not in maintained good repair.
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.
- Outer Openings, Protected (corrected on site)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents (Front door found propped open).
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities/Repairing (repeated violation)
Observation: The walls under/behind the three compartment sink, ice machine, and by the back door are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises (fruit flies).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. 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.
- Plan Submission and Approval/When Plans Are Required (repeated violation)
Observation: Properly prepared plans and specifications were not submitted for review and approval before the remodeling or a change of type of a food establishment or food operation.
Correction: A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before the remodeling of a food establishment or a change of type of food establishment or food operation as specified under paragraph 8-302.14(C) if the regulatory authority determines that plans and specifications are necessary to ensure compliance with this Code.
- Critical: Licenses for Food Establishments
Observation: The food establishment does not have a valid license. The establishment reopened without a health license. The facility was closed with assistance by the Sheriff's office.
Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable.
- 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 (expired card).
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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10/07/2014 | Follow-up | |
Received menu. Food Suppliers: Cardinal Bakery, Triple S. Food Inc., Regency Coffee & Supply Inc., Uncle Ralph's, and Chantilly Donuts
- Critical: Parasite Destruction
Observation: Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction (Nox for bagels).
Correction: Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20ºC (-4ºF) or below for a minimum of 168 hours (7 days) in a freezer
- Equipment/Fixed, Spacing or Sealing
Observation: The counter front is not easily movable was not installed to allow cleaning of the equipment and areas underneath and around it.
Correction: Counter-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The left side of the stove is not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Critical: Backflow Prevention Device, When Required
Observation: The plumbing system is not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at the coffee and espresso machines.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (A) Providing an air gap at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch)
- Plumbing System/Maintained in Good Repair
Observation: The three compartment sink faucet is not in maintained good repair.
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.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the pendant fixtures are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- 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 (front counter).
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.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food (some light bulbs out in the kitchen).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: The walls under/behind the three compartment sink, ice machine, and new front/side counter are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Plan Submission and Approval/When Plans Are Required
Observation: Properly prepared plans and specifications were not submitted for review and approval before the remodeling or a change of type of a food establishment or food operation.
Correction: A permit applicant or permit holder shall submit to the regulatory authority properly prepared plans and specifications for review and approval before the remodeling of a food establishment or a change of type of food establishment or food operation as specified under paragraph 8-302.14(C) if the regulatory authority determines that plans and specifications are necessary to ensure compliance with this Code.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager (expired card).
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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10/02/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Fresh Chop Chop, 2611 Jefferson Davis Hwy Ste 4, Arlington, VA 22202 »