This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful throughout the visit. Thank you. The following issues require attention:
1. Tuna and chicken salads made in the establishment are kept for more than 24 hours. Please label and date all ready to eat Time/temperature Control for Safety foods (TCS foods) kept in the refrigerator if not used within 24 hours of preparation with a date to be consumed by not more than 7 total days after preparation.
2. At the beginning of the visit no one in the establishment held a valid Northern Virginia Certified Food Protection Manager card. Please ensure that someone in the establishment at all times holds this card.
3. There are numerous boxes of single use items stored on the ground in the back of the store. Please store all of these items at least 6 inches off the ground to allow for cleaning.
4. Please ensure that an approved sanitizing agent is available at all times in the establishment.
5. Please store single use utensils and clean containers inverted so that the food contact surface is protected from contamination.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: Person in Charge at the beginning of the inspection had a certificate of food safety from Prometric but did not hold a Northern Virginia Certified Food Protection Manager card.
Correction: Manager holding the Northern Virginia FPM card arrived on site during the inspection. Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Additional food handlers are to obtain the card from ORS Interactive soon.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: tuna salad and chicken salad in containers in the Satun Refrigerator unit
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on "August 24" they shall be date marked with a "use by" date not exceeding "August 30". Discussed proper date marking of these food items with Person in Charge. He will add label and date mark.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: No chlorine or other sanitizing chemical available at the time of inspection.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. Person in Charge procurred bleach during the inspection and will use to sanitize.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean food containers on racks adjacent to 3 compartment sink were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Observed numerous boxes of single service items (cups and coffee filters) and juices and sodas stored on the ground in the back of the store.
Correction: Single service and single use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination and at least 6 inches above the floor. Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks and skids that are designed as specified under 4-204.122. Discussed proper storage of these items with Person in Charge and he will acquire additional pallets or racks to store items on.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station adjacent to the 3 compartment sink is being used for purposes other than handwashing. Observed various sink drains in the sink and cloth hanging over the faucet.
Correction: A handwashing sink may not be used for purposes other than hand washing. Items were removed by the Person in Charge.
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08/24/2015 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Ensure hand sinks are fully stocked with soap and paper towels at all times.
2) Hand sinks shall only be used for hand washing. Do not store any items in your hand sinks.
3) Good holding temperatures observed.
- 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 shell eggs stored above ready to eat foods and beverages in 2 door reach-in cooler.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station beside the 3-compartment sink is being used for purposes other than washing hands. (holding milk jugs).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (soap dispenser empty at sink next to 3-compartment sink).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Mops in Air-dry Position (corrected on site)
Observation: Mops and brooms are not hung up to air 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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03/27/2015 | Routine | |
1. No violation noted.
2. Observed a new conveyor toaster in the kitchen. The owner stated that they only used it for lunch for 2 hours.
3. Discussed the Food Safety Information 2013 Food Code tot he owner.
4. Provide a photo ID for Food Protection Manager, take your certificate to ORS.
No violation noted during this evaluation. | 08/19/2014 | Risk Factor | |
*Clear the counter in front of the paper towel dispenser.
*Handed the PIC a poster for the employee health policies.
* WARNING: A Certified Food manager must be in the establishment from opening and closing of the facility.
*Provide a photo ID from ORS
*Handed ORS information to PIC
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 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 has no knowledge of the policies
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)
- Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea
Observation: The PIC has no knowledge of the employee health policies
Correction: Handed the information to the PIC
- Equipment / Good Repair / Components / Gaskets (corrected on site)
Observation: Missing plug/stopper for the 3 compartment sink
Correction: Provide all 3 to use the sink properly
- Toilet Tissue, Availability (corrected on site)
Observation: Observed that toilet tissue was not provided at each toilet.
Correction: Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
- Dressing Areas and Lockers Designated & Required for Employee Clothing Changes
Observation: Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
Correction: Provide separate dressing rooms for employees who routinely change their clothes at work to prevent contamination of food, food equipment, and food contact surfaces.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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03/26/2014 | Routine | |
- 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.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Bananas and white chocolate are improperly stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken salad and tuna salad.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 9/27/13 they shall be date marked with a "use by" date not exceeding 10/3/13.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service items were found stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Outer Openings, Protected (Screen Requirements)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. The door was closed during the inspection.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the rear handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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09/27/2013 | Routine | |
This visit was made to conduct a pre-opening inspection. The following items shall be corrected within 10 days:
1. Cut off ends of drain lines for 3 comp. sink so they are at or above the rim of the floor sink.
2. Install backflow prevention device for the espresso machine AFTER all water filters and shut-offs.
3. I will re-calculate hot water because a pre-rinse sprayer has been installed and a prep sink has been removed. Will need to sign a deficiency letter.
Approved for permit.
Recommend issuance of Health Department permit. OK for c/o.
No violation noted during this evaluation. | 08/12/2013 | Pre-Opening | |
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