- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shell eggs and raw beef stored over ready-to-eat foods in 3-door upright cooler.
Correction: Store raw animal foods below and/or separate from ready-to-eat foods.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard liners on shelves in storage area.
Correction: Do not use cardboard liners on shelves. Recommend sheet pans or trays as needed.
- Nonfood Contact Surfaces
Observation: Plastic bottle racks being used for storage platforms.
Correction: Use approved shelving units, dunnage racks, and/or carts for storage.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Hand Drying Provision (corrected on site)
Observation: No paper towels customer restroom.
Correction: Provide paper towels in customer restroom.t
- Critical: Toxics - Identifying Toxic Containers*
Observation: Pump-spray container of clean product not labeled.
Correction: Label containers of toxic products.
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12/31/2014 | Routine | |
Discussed Critical Items, Proper Food Storage, and Sanitizer Test Kit Suppliers handouts with PIC. Posted 3-vat sink use signage. Provided handwashing signage.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container and partially eaten food on prep table by slicer.
Correction: Employees may drink from covered beverage container stored separately from food items and clean food equipment to prevent contamination. Use a designated area, i.e. small dining room table in storage area, separate from food items and clean equipment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored above prepared foods in the 3-door upright cooler.
Correction: Store raw animal food,s such as meat, seafood, poultry, and raw shell eggs, separate and/or below ready to eat foods, and raw fruit and vegetables.
- Thawing (corrected on site)
Observation: Improper methods used to thaw sliced meat.
Correction: Thaw potentially hazardous foods in a cooler at 41°F, or completely submerged under cold running and draining water (70°F or below).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw beef at improper cold holding temperature (52 degrees).
Correction: Relocate food to a refrigeration unit or an iced pans capable of maintaining food at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit provided for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizer test kit so that employees can monitor the concentration of the sanitizing solutions.
- Warewashing Equipment, Clean Solutions (corrected on site)
Observation: The in-use wash water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin and refill with fresh water and soap as required for effective clean of equipment and utensils.
- Kitchenware and Tableware
Observation: Single-service cups not furnished in original wrapper intact or from and approved dispenser.
Correction: Dispense single-service cups in original intact wrapper or from an approved dispenser
- Handwashing Signage/Handwashing Facilities
Observation: No signs or posters are posted in the restrooms that notify food employees to wash their hands.
Correction: Provide signs or posters in the restrooms that notify food employees to wash their hands.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the restrooms. Measured 12-15 foot-candles.
Correction: Provide at least 20 foot candles of light in the restrooms. Recommend screw-in florescent lamps equivalent to a 100 watt bulb.
- Physical Facilities in Good Repair
Observation: Dead ceiling lamps in light fixtures at cooking line / service area.
Correction: Replace dead lamps.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Pump-spray container of blue cleaning product not labeled.i
Correction: Label containers of toxic products with common name.
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12/13/2013 | Routine | |
All other alleged violations were corrected. FDA B-1 Form in Korean was provided to CFM.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the food preparation and 3 comp sink area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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09/28/2011 | Follow-up | |
The proper cooling process was demonstrated to CFM and food employee. The proper handling of ready to eat food was discussed with the PIC. Information in Spanish (FDA Form B1 was provided to the CFM.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Hand Drying Provision (repeated violation)
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the 3 compartment sink and food prep (slicer machine) areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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09/21/2011 | Follow-up | |
All alleged violaitons and corrective actions were discussed with the CFM. Information and the FDA form 1B Conditional Employee or Food Employee Reporting Agreement was explained and provided to the CFM to develop and implement an employee health policy, in additon to the consumer advisory section of the food regulations. It was recommended to monitor/record the refrigerator units temperatures.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin (raw unpasteurized shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: dry pasta and rice.
Correction: Store food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ham, cheese and raw eggs cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) pasta, popatoes in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the unpasteurized shell eggs that may be served raw and/or undercooked
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.
- Cooling, Heating, and Holding Capacities
Observation: The reach in prep cooler not holding proper temperature.
Correction: Provide additional refrigerator or repair the refrigerator necessary to maintain food items at 41 degrees Fahrenheit. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the reach in cooler is not in good repair and/ or not accurate in the range of use.
Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: no sanitzer use after rinsing food contact equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Toilet Rooms - Enclosed
Observation: Toilet room door was kept open.
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the 3 compartment sink and food prep (slicer machine) areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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09/20/2011 | Routine | |
Restaurant representatives - add corrected or new information about Gunston Deli Ii, 9207 Enterprise Ct #f, Manassas Park, VA 20111 »