This visit was made to follow up on a routine food safety evaluation conducted on August 13, 2015. The Person in Charge at the time of this visit has a valid Northern Virginia Certified Food Protection Manager card, He also informed me that the establishment will work on getting more employees trained and certified. Thank you.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (repeated violation)
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: Thermometer in refrigerator display unit for tofu
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. Person in Charge to provide a functioning thermometer
- Maintenance Tool Storage Cannot Contaminate (repeated violation)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Observed circular saw stored under prep table in produce prep room
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
- Mops in Air-dry Position (repeated violation)
Observation: Mops and brooms are not hung up to air dry. Observed mops in back room with mop sink were on stored in mop bucket and along wall and not hung up to allow to dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/19/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful throughout the visit and was very responsive and quick to make corrections. Thank you. The following issues require attention.
1. No one in the establishment held a Northern Virginia Food Protection Manager certificate at the time of inspection. The food establishment shall be under the immediate control of a person holding a Northern Virginia Food Protection Manager certificate at all times. Please obtain a Northern Virginia Food Protection Manager certificate from ORS Interactive within 10 days of this visit. A follow up visit will be conducted.
2. Please ensure that all handwashing sinks are used only for handwashing and no items are stored in them. Observed items in one hand sink.
3. Observed food to be returned for credit or disposed of not separated properly from food to be sold. Please provide a separate area for food to be returned to be stored and kept away from food for sale.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge did not have Northern Virginia Certified Food Protection Manager card at time of visit. Employee had expired card and is in process of getting renewed.
Correction: Food establishment shall be under control of someone holding a Northern Virginia Certified Food Protection Manager card at all operating times. Cards should be obtained from ORS Interactive Inc. Obtain card within 10 business days. A follow up visit will be conducted to confirm.
- 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 he was not unsure of who to restrict and for how long the person should be restricted from the food establishment.
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)
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: Thermometer in refrigerator display unit for tofu
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. Person in Charge to provide a functioning thermometer
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the produce prep room is being used for purposes other than washing hands. Observed bolts in the sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Bolts removed from the sink by Person in Charge.
- Plumbing / Maintained in Good Repair
Observation: The floor drain in the dairy walk in refrigerator unit is clogged and not draining properly.
Correction: A plumbing system shall be maintained in good repair. Person in Charge to repair.
- Segregation and Location of Distressed Merchandise (corrected on site)
Observation: Products for credit, redemption, or return are not being stored in a separate designated area. Observed milk products for credit were not properly separated from milk to be sold in the walk in dairy cooler in the back.
Correction: Segregate products for credit, redemption, or return (damaged, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items. Person in Charge to separate the milk to be returned from milk to be sold.
- Maintenance Tool Storage Cannot Contaminate
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Observed circular saw stored under prep table in produce prep room
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry. Observed mops in back room with mop sink were on stored in mop bucket and along wall and not hung up to allow to dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/13/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Obtain a Northern VA certified food manager card and fax or e-mail to me within 10 days at 703-746-4919 or lydia.zweimiller@vdh.virginia.gov.
Utilize the employee health resources provided to implement an employee health policy that requires managers to know the big 5 illnesses, and employees to know reportable symptoms.
A Food Safety Resource Binder was given during this visit.
*Repeat violations are subject to civil penalty*
- 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: 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: (PIC could not tell the big 5 illnesses. They did not have a poster ot written agreement)
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, E. coli, or Shigella)
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: (Cut honeydew melon)
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the produce prep counter 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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the basement food storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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08/01/2014 | Routine | |
This visit was made to confirm all items on the first pre-opening were corrected.
-Refrigeration units were all on and working properly.
No violation noted during this evaluation. | 06/26/2014 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following items need to be corrected:
1) Clean ceiling in produce prep
2) Seal/cover gaps in wall in produce prep
3) Provide 50fc of light in produce prep (10-15fc)
4) Provide baseboards where missing throught
5) Provide light shields for lights in dry storage area
6) Provide drip tray under wastewater/sewer line in basement area
7) Repaint/repair wall in janitor closet
Recommend issuance of AHD permit
Ok for C/O
Note- not all refrigeration units were on and working. a follow-up will be done prior to open date to ensure all are working.
No violation noted during this evaluation. | 04/30/2014 | Pre-Opening | |
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