Note: The facility maintains daily cold holding and hot holding logs.
Recommendations:
1) Write receiving temperature on the invoice.
2) Keep stirring items on cold bar at regular intervals to make sure the temperature is 41F throughout. (Example, cooked chicken)
3) Pre-chill all TCS (Temperature control safety) foods to 41F before putting on prep top or cold well. Do not overfill containers to maintain cold holding temperatures.
4) Put yogurt and milk close to the air vent in the open display refrigerator.
Note: Time reflects inspection time only.
No violation noted during this evaluation. | 03/22/2016 | Routine | |
The purpose of this inspection is to conduct a standardization training exercise.
No violation noted during this evaluation. | 09/03/2015 | Training | |
REMINDERS AND RECOMMENDATION:
1) Please make sure you have a consumer advisory for burgers and steak if you plan to serve it cooked under 155F. Note: Per discussion it is always fully cooked.
2) Recommend writing down receiving temperatures for potentially hazardous foods (PHFs) on the invoice.
3) The facility takes ambient temperature for each refrigerator, recommend checking 1 or to PHFs inside the refrigerator and log it.
4) Monitor cooling and hot holding temperatures.
5) Pre-chill all PHFs to 41F or below before putting on ice (example, cut tomatoes and cut melons).
Note: None of the items stays on ice or hot plate for more than 3 hours.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after removing gloves between breaking raw eggs and touching bread with new pair of gloves. Note: The employee was good at changing gloves but failed to wash hands.
Correction: ALL food employees shall wash 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 of foodborne illness. Note: Discussed an option of have having double gloves (loose glove for raw eggs) which can be removed without touching it.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Noodles 127F--HH cabinet, potatoes 129F and sausage 130F--action stn.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: Reheat the noodles.Per the employee he rinsed the noodles with water and tossed it with oil, but it was cooked this morning. Potatoes and sausage pulled out for cooling.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: diced ham 46F --on ice action stn. cut cantaloupe 46F--on ice buffet
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Note: Put inside a refrigerator for cooling. Removed some cantaloupe from top and put inside the refrigerator.
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04/29/2015 | Routine | |
Fax the required repair documents of unit #7, with-in 10 days, to our office, at phone # 703-653 9448 (PLEASE PUT INSPECTOR NAME, YOUR NAME AND YOUR FOOD ESTABLISHMENT NAME, ON FAX. THANK YOU.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device (BFPD) on the water supply system. No BFPD on Royal Cup Coffee maker / filter unit & Steamer / water filter unit.
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 bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.FAX OR EMAIL WITH-IN 10 DAYS. A NOTIFICATION OF INSTALLATION (RECEIPT OR CONFIRMATION FROM CFM) OF BFP DEVICES AS REQUIRED AND NOTIFY INSPECTOR OF COMPLIANCE TO OUR OFFICE. FAX # 703-653-9448 INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE. NOTE: ALL WATER FILTER SYSTEMS NEED BFP DEVICES, EVEN FILTERS ON WATER LINES GOING TO COFFEE MAKERS.
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11/19/2014 | Routine | |
WORKERS MUST BE TRAINED AND HAVE AN EMPLOYEE ILLNESS REPORTING AGREEMENT (FORM #2) SIGNED BY EACH PERSON, AND PLEASE REMEMBER TO REFER TO THE PROVIDED EMPLOYEE ILLNESS DECISION GUIDE, TO DETERMINE IF A WORKER CAN COME TO WORK WHEN AN ILLNESS IS REPORTED.
Fax a list of employee names who have had the training
or Fax copies of the required form #2 to our office, at phone # 703-385-9568 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR RESTAURANT AND YOUR NAME" please.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Egg salad 49F & Cut tomatoes 49F @ #3- Cut melon,44F @ #4A.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Discarded Egg salad.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Egges cooked to order.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Since menus are made dailey, CFM, will correct 1-24-2014 and on. See handout provided.
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01/23/2014 | Routine | |
WORKERS MUST BE TRAINED AND HAVE A EMPLOYEE ILLNESS REPORTING AGREEMENT (FORM #2) SIGNED BY EACH PERSON, AND PLEASE REMEMBER TO REFER TO THE PROVIDED EMPLOYEE ILLNESS DECISION GUIDE, TO DETERMINE IF A WORKER CAN COME TO WORK WHEN AN ILLNESS IS REPORTED.
Fax a list of employee names who have had the training and signed the required form #2, to our office, at phone # 703-385-9568 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR FACILITY AND YOUR NAME" please.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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11/07/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax to my attention, within 10 days, the invoice for the repair of the True refrigerator.
RECOMMENDATION:
Obtain a chlorine test kit.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: PVI 460 N 225A-E which uses 310,000 BTU's to produce 460 GPH of 120F water at an 80F rise
Dishmachine: Jackson Tempstar, thermal label
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils - DISCARDED
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced tomatoes at 43F on the True 2 door prep refrigerator
Correction: yoghurt at 44F, cooked sausage at 46F, diced ham at 44F, sliced eggs at 44F in the True refrigerator - MOVED THE ITEMS TO REFRIGERATOR CAPABLE OF COOLING TO 41F OR LESS
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:True 2 glass door sliding display case, QBD glass counter refrigerator
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:True refrigerator
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the True 2 door prep refrigerator and individual cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the prep top under the slicer contained food debris.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/11/2013 | Routine | |
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