This was a routine inspection. One critical violation was observed and this was corrected during the inspection. The concentration of the chlorine sanitizer at the 3-compartment sink was checked and noted to be 50 ppm, acceptable.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:beef & veggie soup, bean soup, chicken noodle soup, pulled cooked chicken.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.( these items were properly date marked during this inspection.)
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03/31/2016 | Routine | |
- 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:reach-in cooler and walk-in cooler. Observed containers of raw meat and chicken stored above cooked food and vegetables.
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. (Food containers rearranged during the inspection to prevent cross contamination)
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: fried breaded chicken breast
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.(chicken was discarded during the inspection)
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the chlorine sanitizer solution was measured at greater than 200 ppm at the 3-compartment sink. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of 50-100ppm chlorine sanitizer solution at the 3-compartment sink. Verify concentration using the appropriate test kit(chlorine test kit). Train employees to test the solution each time one is prepared.
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10/30/2015 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Two dented food cans were found among canned foods on a shelving and not separated to be returned or to be discarded.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. (Removed from the shelving to be discarded)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: beef/chicken batter mixes
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (containers labeled accordingly).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows:Bags of bread and bagels were found stored next to the from area hand washing sink where they a subjected to splashing.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. You may remove the food from this area or install a splash guard to protect the food from contamination caused by splashing soiled water during hand washing.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Two containers of half & half at customer self service station.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Half &n half containers were discarded)
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the coffee station at the front serving area.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (Filters placed in a plastic bag during the inspection).
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. (Sinage given to CFM during the inspection)
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor drain under the 3-compartment sink is in need of cleaning.
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. Cleaning chemicals were found stored next to food and coffee filters in a cabinet under front hand sink counter .
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (Food and single service items were removed form this cabinet)
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06/09/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed processes for written procedures for using time as a public health control. Time as a public health control is used for the following items: scrapple, egg rolls, fried chicken wings, fried fish and fried chicken patties.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): scrapple, egg rolls, fried chicken wings and fried chicken patties
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Written documentation was produced at time of inspection.
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10/06/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Manager stated new prep cooler will be installed today.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced roast beef, chicken salad inside of prep cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Sliced roast beef and chicken salad were relocated to cool down properly.
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06/16/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection. All violations were corrected.
No violation noted during this evaluation. | 10/29/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
Manager will use time as a public health control for scrapple, egg rolls, fried chicken wings, fried fish and fried chicken patties. Manager has signed documentation that these are the items that will be under time as a public health control.
Manager will repair Superior 2dr prep cooler that is not holding temperature properly.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken wings, egg rolls, fish, chicken patties on steam table
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: coleslaw, raw beef, raw chicken inside of prep cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
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10/18/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed storage of food on floor in walk-in cooler and storage of utensils in between use.
- 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: raw chicken stored with ready to eat lettuce inside of National reach-in display
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw ground beef, raw steak inside of prep unit
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Raw ground beef and raw steak was relocated to cool during inspection.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: meatballs inside of walk-in cooler prepared 4/25/13.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the three compartment sink with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Three compartment sink was set up properly during inspection.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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05/02/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Gunston Deli & Store, 7025 Newington Rd, Lorton, VA 22079 »