This visit was made to conduct a routine inspection. The following items require correction:
1. A food protection manager MUST be present at all times the facility is in operation. A civil penalty of $100 was issued for the violation of section 11-2-24. Get other empployees certified so when all managers have to be at meetings, there is still someone certified present. Fax copy of card(s) to me within 10 days.
2. Please do a training on employee health and handwashing. If you would like the health department to conduct the training, please let me know.
3. All food contact surfaces must have a 3 step cleaning process. You cannot sanitize a soiled surface. Surfaces must be washed, rinsed and sanitized.
4. Foods where time as a public health control is used may not be cooled after the 4 hours, they must be discarded.
Repeat violations shall be subject to civil penalty.
- Critical: Certified Food Manager: Presence Required
Observation: There was no Food Protection Manager present.
Correction: A food protection manager MUST be present at all times the facility is in operation. Within 10 days more people must get their FPM card. Fax copy of card(s) to 703-746-4919.
- 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: employees did not know the reportable symptoms or the Big 6 illnesses.
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, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employees did not wash their hands for 20 seconds.
Correction: Please instruct employees to wash their hands with soap and warm water for a minimum of 20 seconds. They are to then turn the water off with the papaer towel.
- Fruits and Vegetables Washed before Used (corrected on site)
Observation: Fruits are not washed before being offered for sale or service.(tomatoes were not washed before being sliced for sandwiches)
Correction: Raw fruits shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in a ready-to-eat form.
- Critical: Reheat Commercially Processed Food to 135°F for Hot Hold (corrected on site)
Observation: The following ready-to-eat food taken from a commercially processed, hermetically sealed container, or food from an intact package from a food processing plant was not reheated to the proper temperature: turkey roasts (only put in oven for 20 minutes- temperatures 88F and 102F)
Correction: Ready to eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135F when being reheated. (oven was turned back on and roasts reheated longer- employees instructed to check roasts with food thermometer to make sure they reach 135F)
- 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: sliced turkey, sliced ham, sliced beef, fried chicken (all were out on counter at room temperature too long- employees were trying to make sandwiches)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (If employees are going to make sandwiches, have them take out a small amount of food at a time so if they get busy the food doesn't sit out at room temperature).
- 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 may be being cooled and put in deli case when the food is removed from temperature control:
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
- Critical: Food-Contact Surfaces Cleaned between Raw Fruits & Vegetables & PHF(TCS) (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw fruits and vegetables and PHF(TCS) foods. (also, employees were only sanitizing surfaces and you cannot sanitize a soiled surface)
Correction: Equipment food-contact surfaces and utensils shall be cleaned between uses with raw fruits and vegetables and with potentially hazardous foods (time/temperature control for safe food). Cleaning involves a 3 step process- washing, rinsing and sanitizing.
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10/14/2015 | Routine | |
No violations observed.
No violation noted during this evaluation. | 03/18/2015 | Routine | |
Make repair before next routine inspection.
- Plumbing / Maintained in Good Repair
Observation: The faucet at the 3 compartment sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the soap dispenser at the front hand sink and the detergent dispenser at the 3 compartment sink are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/29/2014 | Routine | |
no violations
No violation noted during this evaluation. | 02/04/2014 | Risk Factor | |
No violations noted. Keep up the great job!
No violation noted during this evaluation. | 07/24/2013 | Risk Factor Assessment | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to lather hands/arms with soap and scrub for at least 20 seconds. Corrected after instruction during the inspection.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. Corrected during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Several food were stored on the walk-in refrigerator and freezer floors.
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.
- 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: beef chili, chicken noodle soup, lobster bisque, roast beef hoagie. Out of temperature foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: under counter reach-in 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 / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the slicer, the display case, the microwave oven and the prep table.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Refuse Container Required
Observation: There is no refuse container at the area immediately adjacent to the hand sinks.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. Corrected during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/08/2013 | Routine | |
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