This was a routine inspection. The facility as a whole was observed to be visibly cleaned. However, the certified food manager has been advised to adjust the ambient temperature of the prep cooler or repair or replace the unit. The cooler must be able to maintain potentially hazardous food at 41-F or less at all times.
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- 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: Egg salad, tuna salad, chicken salad, and sliced tomatoes.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(relocated to the freezer for rapid cooler).
- Equipment / Good Repair / Operation (repeated violation)
Observation: The SUPERIOR 2-door faltr top prep cooler is unable to maintain cold food at or below 41°F:
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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02/09/2016 | Routine | |
| No violation noted during this evaluation. | 07/10/2015 | Routine | |
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connection at the 3-vat sink faucet piping are leaking.
Correction: A plumbing system shall be maintained in good repair. Repair this leak as soon as possible.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling tile above the hot water heater is missing
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing tile to prevent contamination of food and food contact surfaces by dust and debris.
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02/18/2015 | Follow-up | |
- 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:tuna salad, chicken salad, egg salad, and cheese sauce.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(relocated)
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Sandwich prep table.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: The hand sink was filled with pots and pans and not accessible for hand washing.
Correction: Do not use the hand washing sink to store anything or utensils . The sink should be ready for hand washing at all times.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the prep area was being used for the storage of utensils to air dry
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.(utensils removed)
- Plumbing / Maintained in Good Repair
Observation: Plumbing connection at the 3-vat sink faucet piping are leaking.
Correction: A plumbing system shall be maintained in good repair. Repair this leak as soon as possible.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tile above the hot water heater is missing
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing tile to prevent contamination of food and food contact surfaces by dust and debris.
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01/15/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. No critcal violations observed. Thank you.
No violation noted during this evaluation. | 11/14/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink being used to hold a closed container of cooked cut potatoes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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10/15/2013 | Routine | |
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: Jetglass (unable to read data plate, behind dry storage racks)
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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. Sanitizer solution tested at 50ppm chlorine and cloths were added to the bucket during inspection
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Based upon conversation with cfm hamburgers and eggs may be served cooked to order.
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. During inspection, a consumer advisory was added to both kiosk menus.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored customer self service area with the handles up.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- Floor , Wall & Ceiling / Design
Observation: Some of the ceiling tiles located in the food prep areas are absorbent and not easily cleaned.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms. As the ceiling tiles become stained or unuseable, gradually replace with the non absorbant type of ceiling tiles
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12/05/2012 | Routine | |
Restaurant representatives - add corrected or new information about J & S Bakery, 6850 Versar Center, #251, Springfield, VA 22151 »