Employees working with food must wear hair restraints (hat/visor/hair net).
Please train employees on when to wash their hands- after using the restroom, when beginning work, when changing tasks, when putting on clean gloves, etc.
Employees may drink from a cup with a lid and straw- no bottled drinks.
Date mark the marinara sauce with either the date it was prepared or the use-by date.
Hot water heater to be replaced today. I will conduct a follow-up when hot water heater is operational.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.( employee changed gloves but didn't wahs hands before putting on clean gloves)
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.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee drinks (bottles of water) on prep units.
Correction: Employees may drink from a cup with a lid and straw. Employee beverages may be kept on the bottom shelf under the cash register where they will not contaminate food or clean equipment/single-service items.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.(eggs and meat stored over olives and chees in pizza prep unit)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: marinara sauce.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer, cutting board, large mixer.
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: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater / boiler serving the food service establishment is no longer operable.( FPM had someone picking up and installing a new hot water heater before I arrived. I calculated hot water demand to make sure new water heater wold meet requirements. FPM is to call me when hot water heater is installed and operable)
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (peroxide and cleaners stored with/above clean dishes)
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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10/08/2015 | Routine | |
This visit was made to conduct a follow-up inspection to check the leaking pipe under the 3 compartment sink.
The pipe section has been replaced and is not leaking anymore. The 3 compartment sink is approved for use.
No violation noted during this evaluation. | 08/20/2015 | Follow-up | |
| No violation noted during this evaluation. | 08/19/2015 | Complaint | |
This visit was made to conduct a follow-up inspection.
The drain has been cleared for the 3 compartment sink and hand sink. There is still a leak in the plumbing under the 3 compartment sink.
Another follow-up inspection will be conducted tomorrow morning to make sure the leak is repaired.
The establishment is approved to open under the condition that the leak be repaired as soon as possible.
No violation noted during this evaluation. | 08/19/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Facility currently has lights not working in areas under the hood and in the walk-in refrigerator and lights not properly shielded. Please replace burnt out light fixtures and provide proper covers to prevent physical hazards in case lights shatter.
2. Any remodeling in kitchen must be pre-approved prior to completion. If food establishment makes changes to equipment, please contact Alexandria Health Department prior to construction.
3. Make sure personal food items are properly labeled and stored away from food and food contact surfaces to prevent cross contamination.
4. Observed dead roach under 3-compartment utensils sink. Make sure to use an approved pest management company and to routinely remove dead rodents and pests on a regularly scheduled basis.
5. Rest-rooms shall be provided with self closing doors.
--Repeat observations are subject to civil penalties.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employee wash her hands for less then 10 seconds and not use soap or paper towels.
Correction: Food employees shall properly wash their hands for a minimum of 10-15 seconds, use soap, and dry with a paper towel. Discussed how to properly wash hands with certified Food Protection Manager.
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in the 3-compartment utensil washing sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility. Discussed where to properly wash hands with the certified Food Protection Manager.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: deli meats in the walk-in refrigerator.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department. Corrected by discussing how and when to properly date mark ready-to-eat foods with certified Food Protection Manager.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises (paperwork, razors, keys, phones).
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walk-in refrigerator floors, walls, ceiling, condensor unit covers, and shelving are in need of cleaning (dust build-up and mold).
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. 1. Opern container of bleach stored on shelf next to condiments. 2. Dish soap stored on shelf above 3-compartmetn sink.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Corrected by moving the chemicals away and below food and food contact surfaces.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed mouthwash, chloroseptic, pain reliever, and cough syrup stored in such a way that they could contaminate 3-compartment sink and refrigerator cutting boards in the kitchen.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. Corrected by relocating personal belonging to another location.
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05/13/2015 | Routine | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on December 31, 2014. Plumbing for the hand sink has been repaired and significant cleaning has occurred.
No violation noted during this evaluation. | 01/13/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Plumbing for the hand sink is slow to drain and shall be repaired immediately.
2. Discussed with owners the need to properly clean food and food contact surfaces on a regularly scheduled basis.
A follow up evaluation will be conducted within a week to verify correction of plumbing and cleaning progress.
No violation noted during this evaluation. | 12/31/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Hand washing sink shall be stocked with soap and paper towels at all times to promote frequent hand washing by employees, Hand washing is the most important factor in preventing foodborne illness.
Prep top unit shall be repaired so that it maintains a temperature of 41 degrees or less. Until such time, food items shall be discarded after 4 hours, kept in the walk-in, or kept on ice below 41 degrees in the unit. A follow-up inspection will be conducted within 10 days to check this unit.
The person in charge does not have a Northern VA certified food manager card. This violation was also cited during the previous visit on 4/23/2014. A ticket was issued (F-15-04444) to Mahrez Dallai with a civil penalty of $100.00 for violating code chapter 2, code 11-2-25.
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee failed to wash hands when switching tasks and /or upon entering the kitchen from outside or another area)
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. (Employee washed hands upon request)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. (Employee reported that he washes hands on the 3 comp sink when prompted after discovering no soap and paper towels at the hand washing sink)
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open water bottles (screw cap) throughout the kitchen and establishment).
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)
Observation: The following food item(s) were measured at improper temperatures: 2 door prep top food items were all above 41 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Food items will be discarded after 4 hours until unit is repaired. Raw chicken will be kept in the walk-in unit).
- 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: 2 door prep top across from cook line next to prep table.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood contact surface of the cooking equipment, refrigerators, shelves, counters, and exhaust hood had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (Soap was provided)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (A roll of paper towels was provided)
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, walls, and ceilings in the establishment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/11/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require immediate attention:
1) Obtain a northern VA CFM card and fax/e-mail to me within 10 days at 703-746-4919/ lydia.zweimiller@vdh.virginia.gov
2) Employees shall wash hands when contaminated, when switching tasks, before putting on new gloves to begin a task, and after using the bathroom. Keep hand sink stocked with soap and paper towels at all times.
3) Dishes shall we washed, rinsed, and sanitized in the 3 compartment sink using chlorine sanitizer solution at 50-100 ppm. Then, they should be air dries before putting away. Use all 3 compartments of the sink for each task from left to right: Wash. Rinse, Sanitize. Dishes must be fully submerged in sanitizer solution for at least 30 seconds.
4) Store raw foods under ready to eat or cooked foods.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY OF $50 OR MORE*
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employees did not wash hands upon entering kitchen and when switching tasks from cleaning to preparing food)
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.
- 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. (Open screw cap bottle of water on food prep counter)
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (Observed raw ground beef and chicken stored above onions and condiments in 2 door prep top in kitchen)
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (PIC moved raw meats)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (Containers of wing sauce from last night not covered on counter under food prep table in main cooking area).
Correction: Foods shall remain covered at all times.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. (Gave PIC a few test strips until he can obtain some for himself)
- Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Deli slicer and stand mixer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the internal and external surfaces of refrigerators, external surfaces of cooking equipment, counters and shelves had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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: cutting boards, utensils, etc. (Observed employee washing dishes with soap and sponge and rinsing, but not sanitizing before drying. The three compartment sink was not set up properly for washing, rinsing, and sanitizing).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC set up 3 comp sink with chlorine sanitizer solution of 75 ppm with assistance)
- Outer Openings, Protected (repeated violation)
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents.
Correction: All exterior doors must be solid and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. (No paper towels provided at only hand sink for kitchen)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (PIC provided paper towels)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No soap and paper towels at the only hand sink provided for the kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided soap and paper towels)
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, walls, and ceiling throughout the facility are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container. (Observed burn spray on shelf next to open single serve containers)
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces. (PIC moved burn spray to first said kit)
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04/23/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The PIC was very helpful.
The following items require attention:
1) The hand sink must be stocked with soap and paper towels at all times. Hands must be washed when switching tasks, when hands become soiled, and before putting on new gloves.
2) Raw meat products shall be stored separate from/below ready to eat/cooked foods.
3) All food products shall be stored at least 6" off of the floor, and shall be covered to prevent contamination.
4) Food contact equipment like the deli slicer and stand mixer shall be cleaned after every use (not using continuously) by washing, rinsing and sanitizing.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(Employee did not wash hands before putting on new gloves when changing gloves after handling raw meat and before handling ready to eat foods)
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. (Employee washed hands upon request)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (Observed raw beef above ready to eat sauces and raw chicken next to olives in prep top unit).
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (PIC moved raw animal items below ready to eat items)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Food items in reach-in and buckets of sauce on shelf under food prep table uncovered)
Correction: Foods shall remain covered at all times. (PIC covered containers with lids or plastic wrap)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed open box of raw chicken on floor in walk-in)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. (PIC moved chicken onto shelf)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed container of cooked pasta in walk-in cooling with lid tightly fitted)
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. (PIC opened lid and left ajar for pasta to cool, and agreed to covere once cooled to 41 degrees F)
- Equipment / Food-Contact / Design / Ease Clean
Observation: The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: (Bowl of stand mixer is scratched and chipping on the inside on bottom and sides.)
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools. (PIC agreed to replace the bowl or whoe stand mixer)
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (I gave PIC two stem thermometers)
- 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.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. (I gave PIC several Cl test strips to use until he can obtain his own)
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: (Deli slicer and stand mixer)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. (Both pieces were cleaned upon my request).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. (No soap and paper towels at handwashing sink)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.(PIC provided soap and napkins to use until he can buy some paper towels)
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01/03/2014 | Routine | |
- Outer Openings, Protected (corrected on site)
Observation: An exterior door was observed to be open. This may allow the entry of insects and rodents.
Correction: Windows in the establishment must be tight-fitting and remain closed. If windows are left open for ventilation, they must have mesh screens as specified under 6-202.15 to prevent the entry of insects and rodents. .
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Several lights out in the hood system.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair
Observation: 3 stoppers missing at the 3 compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/10/2013 | Routine | |
- Certified Food Manager: Certificate Process (corrected on site)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/17/2013 | Risk Factor Assessment | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4910. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: butter uncovered above prep area. (discarded)
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/17/2012 | Routine | |
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