Be sure to separate personal items from restaurant items
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Raw ground turkey stored with salad mix and cucumber).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Observed in numerous locations)
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
01/20/2016 | Routine | |
Fruit flies are still present in back room. Continue to wipe down surfaces and decrease food.
No violation noted during this evaluation. | 10/06/2015 | Follow-up | |
Facility is spraying bug spray in facility. Please use pest control operator to apply pesticides. Do not store pesticides with food or clean equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in both the LEFT and RIGHT prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed salmon and ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
09/09/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in both the LEFT and RIGHT prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed salmon and ham in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices - Ambient Air and Water (repeated violation)
Observation: The prep coolers do not have a thermometer.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Glass slad bowl observed washed and rinsed but not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Corrected to 100ppm.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
08/24/2015 | Routine | |
Please continue to remove unnecessary items. Facility is storing items for future renovations-no room.
No violation noted during this evaluation. | 02/12/2015 | Risk Factor | |
all items have been corrected. thank you.
Observed service report for cooler.
Discussed menu and consumer advisory.
No violation noted during this evaluation. | 09/26/2014 | Follow-up | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (vegetables put into blender for smoothies)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Fly strip is hung over food prep table and juicer.
Correction: Protect food from cross contamination. Relocate fly strip.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in prep cooler (3 top cooler) are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (dual or degrees Fl) is not provided in prep cooler (3 top).
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
09/18/2014 | Routine | |
| No violation noted during this evaluation. | 04/28/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw chicken over raw egg)
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Bag of carrots was observed not protected from standing water on bottom shelf of cooler (in back room) because it was not properly wrapped in packages, covered containers, or wrapped.
Correction: Prevent possible contamination by storing food in packages, covered containers, or wrappings.
|
12/02/2013 | Risk Factor | |
Initial inspection
please email updated menu for file.
Facility has implements "bring your own container"- these must be wash/rinsed/sanitized by facility before being reused.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. DEMONSTRATION FOR CORRECTION. PROVIDE ADDITIONAL TRAINING.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the prep cooler is not easily readable.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. (test strips are are for pools and is not for proper range)
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
07/31/2013 | Routine | |
Handsink was installed at prep line (125F). Rear sink is converted to mop sink w/ mop rack.
Approved for health permit and health clearance on occupancy permit upon addressing concerns:
1. adjust right prep cooler to hold foods 41 or colder
2. Provide chlorine test strips to use with chlorine sanitizer
3. seal/paint raw wood
4. provide shopping center contact for dumpster
Note juice filter ordered/specs available.
No violation noted during this evaluation. | 07/10/2013 | Pre-Opening | |
EXISTING VENTILATION HOOD (captive air) and HWH GE 50 gallon 4500/3380. If either are found insufficient then they must be upgraded.
Seal/paint all raw unfinished wood.
Close holes in FRP in wall around 3 basins sink.
dumpster area must be cleaned/no debris on ground
toaster oven on shelf above waffle iron/prep cooler-please verify ok with fire marshal
secure shelf above 3 basin sink
No violation noted during this evaluation. | 07/05/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Fresh & Organic, 20693 Ashburn Rd #130, Ashburn, VA 20147 »