-The staff completed food manager programs and exams through Prometric.
*Obtain Northern Virginia CFM cards for your staff from
- Shellstock, Maintaining Identification (corrected on site)
Observation: A bag of mussels is missing the shellstock tag. The invoice for the shellstock was provided. Maintain the shellstock tags for 90 days.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The slicer and the potato peeler are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sinks in the warewashing area and bar area are not accessible at all times.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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09/28/2015 | Risk Factor | |
Wash hands frequently and before wearing gloves.
Do not store utensils in standing water.
Stove cooling foods (mash potatoes) on a flat pan in the walk in cooler.
Email service invoice for the warewashing machine.
Do not touch ready to eat foods with your bare hands.
- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee was observed contacting their hair and not washing their hands afterwards.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee was observed contacting ready to eat foods with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: The high temperature warewashing machine is not turning the thermal label black indicating sanitization at 160 F. The 3 compartment sink was setup and in use.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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05/21/2015 | Risk Factor | |
* A follow-up inspection was conducted substantial compliance was observed.
Correct all listed violations before the next inspection.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Bare hand contact was observed with vegetables.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Nonfood-Contact Surfaces (repeated violation)
Observation: The nonfood-contact surfaces of the milk carts used as shelves are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The bell top backflow prevention device is missing and the 3 compartment stopper pipes are not maintained in good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Handwashing Cleanser, Availability (corrected on site)
Observation: No handwashing soap at the kitchen hand sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: No certified food manager on duty.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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03/16/2015 | Follow-up | |
Vacuum packaged fish was observed in the freezer: ensure that the FISH is frozen before, during, and after PACKAGING. A FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method beyond those parameters.
The bar dish machine is still not in use.
- Critical: Hands and Arms/When to Wash
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: The cartons of heavy cream with sell by dates of May 30 and June 2 are not safe, unadulterated, and/or honestly presented. Discard these cartons.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (repeated violation)
Observation: Raw animal foods are not separated from each other during storage, preparation, holding, and/or display (Eggs over seafood in the kitchen walk-in refrigerator).
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Salad in the wall salad unit cold holding at the improper temperature of 51 F. Discard the lettuce
Correction: don't use unit until repaired. Ribs and cheese balls improperly cold holding at 51-52 F inside the one door prep refrigerator. The unit was adjusted to the cold setting. Heavy cream/butter in the Maximum refrigerator improperly cold holding at 44-47 F. Relocated these foods.
- Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of butter and French fries. I left the facility with a written procedure and instructed them to time mark and use/discard those items by 9 p.m.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Nonfood-Contact Surfaces
Observation: The milk crates and dish machine racks used as shelving are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean. Use approved shelving with minimum six inch legs or castors.
- Temperature Measuring Devices
Observation: Refrigerators and freezers as noted on page 1 of the report are not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Good Repair and Proper Adjustment
Observation: The one door prep refrigerator, the Maximum one door refrigerator, and the wall mounted salad refrigerator are not maintaining foods at 41 F and below. A fryer is missing it's door.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. High temperature dish machine is not properly sanitizing dishes. It did not turn a thermolabel on a plate black (160 F). Discontinue the dish machine for sanitizing
Correction: sanitize in the three compartment sink unit the machine is repaired.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food containers and glasses at the bar were observed stacked while still wet.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located in the cook-line is not maintained so that it is accessible at all times for employee use (cart of rolls/biscuits stored in front).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair
Observation: The two compartment sink cold/right handle is not in maintained good repair
Correction: the faucet is slightly running/dripping. The dish machine pre-rinse spray hose tubing is exposed.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Mechanical/Ventilation
Observation: Mechanical ventilation of sufficient capacity is not provided to keep the women's rest-room of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and/or fumes.
Correction: If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity shall be provided. When mechanical ventilation is necessary, it must have adequate capacity to ensure that soiling of walls, ceilings, and other equipment is minimized
- Physical Facilities/Repairing
Observation: A few base board tiles by the mop sink are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The downstairs walk-in refrigerator ceiling and condenser fans are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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06/09/2014 | Routine | |
No bare hand contact with ready to eat foods.
The establishment vacuum seals raw meats and raw vegetables only.
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Employees were eating and drinking in an area where contamination of exposed food or clean equipment may occur.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employees observed contacting ready-to-eat (RTE) food[Vegetables and cilantro] with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Contamination/Preventing Contamination When Tasting (corrected on site)
Observation: An employee was observed reusing a spoon to taste tomato sauce that is to be sold or served.
Correction: A food employee may not to use a utensil more than once to taste food that is to be sold or served.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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10/09/2013 | Risk Factor | |
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Raw eggs stored on top of ready to eat food inside the walk-in cooling unit.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Pasta was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
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06/05/2013 | Risk Factor | |
| No violation noted during this evaluation. | 05/01/2013 | Other | |
1. Location has a blast chiller that is used for mostly ice cream, but it was broken during inspection.
2. The bar dish machine is not working and the location has plans to get rid of it.
3. The pipe on the three part sink is in poor repair. The base board by the mop sink was in poor repair. The door toa fryer was in poor repair.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. The only sign is behind and not easily visable to the public.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw eggs observed over stock in the upstairs walk in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Reduced Oxygen Packaging, Criteria/HACCP Plan
Observation: The food establishment packages potentially hazardous food using a reduced oxygen packaging method without an approved HACCP plan.
Correction: A food establishment that packages potentially hazardous food (time/temperature control for safety food) using a reduced oxygen packaging method shall have a HACCP plan that contains the information specified under paragraph 8-201.14(D) and that: (1) Identifies the food to be packaged
- Nonfood-Contact Surfaces (repeated violation)
Observation: The nonfood-contact surface of the dish machine racks used as shelving is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid was missing from two handwashing sinks during inspection.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Intensity/Lighting
Observation: The light in the upstairs walk in and in the garage storage locker is too low.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Controlling Pests
Observation: Evidence of mice was observed in the common dumpster room provided by the landlord for the use of the retail tenants.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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01/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Green Pig Bistro, 1025 N. Fillmore St Ste D, Arlington, VA 22201 »