The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed coffee mugs with no lid.
Correction: DISCUSSED WITH FOOD EMPLOYEE. FOOD EMPLOYEE WILL COVER COFEE CUPS AND USE A STRAW. 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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bagel, bacon, and cheese.
Correction: FOOD ITEMS DISCARDED. DISCUSSED WITH FOOD EMPLOYEE. EHS EXPLAIN THE REASON WHY, FOOD EMPLOYEE WORE GLOVES. Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
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03/23/2016 | Risk Factor | |
This was a routine inspection. Food contact surfaces were noted to be visibly cleaned. However, the certified food manager was advised to lower the ambient temperature inside the prep cooler on the cookline for proper cold holding of potentially hazardous foods.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Fried rice, French fries
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. .(fries were discarded during the inspection and the rice was relocated to a cooler)
- 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: ham = 46F, turkey=45F, sausage patty =44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Both items were rrel.ocated and replaced)
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda/Milk crate(s) found used for storing food supplies off the floor. The crates were serving as racks to elevate supplies off the floor.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. Replace the soda/milk creates with approved racks or shelving.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Carry-out single service food containers were observed stored unprotected at the dry storage area. The boxes were stored directly on the floor..
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.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the customer self - serving station.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the men's room handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.(paper towels provider during the inspection).
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09/23/2015 | Routine | |
- 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:ham, pork bulgogi, grilled chicken stripes.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(relocated to a freezer for rapid cooling to 41-F and below)
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crates found used as racks to elevate supplies off the floor in the dry storage areas.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not tight fitting. The women's restroom door does not close tightly.
Correction: Make repairs or adjustments to the toilet room door so that it is self-closing and tight-fitting.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Roach spray bottles were noted in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.(Discarded)
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05/18/2015 | Routine | |
The purpose of today's inspection was to perform a risk factor assessment.
- 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: French fries on counter near fryer (78 F)
Correction: Potentially hazardous foods (time/temperature conrol 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. Fries were partially cooked 1.5 hours prior and relocated to a freezer for proper cooling. Proper temperature control for storage was discussed with CFM.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. NOTE: pesticides were removed from facility.
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12/09/2014 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. It was a pleasure working with you today. Employee health policy in place. Sanitizer observed at an acceptable level. Manager has test kit. Observed proper datemarking. Consumer advisory in place. Thank you.
Handout provided in Korean language to manager on proper cooling methods. EHS also provided demonstration of proper handwashing today.
MAINTENANCE:
*Water Heater: Rheem G50-60N which uses 60,000 BTU
*Dish Machine: N/A
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Foodworker rinsed hands and did not use soap and time to scrub hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the sanitize basin of the three vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Employee instructed to wash hands in handsink only. Employee washed hands in the handsink using proper technique.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Placing a pan of cooked hash browns on the countertop after cooling 1 hour prior to cool to 70f within a total of 2 hours.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Newspaper and cardboard being used to line shelves which store single service items, pans, boxed, and containerized foods/spices.
Correction: Non-food contact surfaces shall be constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Non Food / Design / Easy Clean
Observation: Sodacrate(s) found used to elevate single service items such as food containers, drink containers, utensils, equipment in the back hallway storage are.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Single Service for Customer Self-Service / Wrapped, Dispensed (repeated violation)
Observation: Unwrapped single-service items were provided at the consumer self-service counter. The coffee stir sticks on the countertop are unwrapped and EHS observed customers pick up several sticks with bare hands and then place the unused sticks back into the box.
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. Provide a wrapped coffee stir stick or obtain an approved dispenser to dispense the coffee stir stick.
- Cleaning Frequency for Physical Facilities
Observation: The areas under the soda crates, along the cove base/wall junctures, the mop sink, and behind refrigerators, and freezer have an accumulation of grime and food debris.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the above areas within 90 days.
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04/02/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Observed many foods datemarked with the exception of one bulk, opened package of provolone cheese in one refrigerator. Datemarking was not cited as a violation during today's visit because the manager was date marking all other foods which require such and also corrected the date marking on the provolone cheese during this visit.
Remember to wash hands prior to gloving and never touch ready to eat foods with bare hands so that the risk of transmitting a foodborne illness is decreased.
Chlorine in the wiping cloth bucket tested at 100ppm.
Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Prior to placing on gloves, a foodworker failed to wash hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Lettuce in the process of prepping for day's service
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discard lettuce
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08/12/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. It was a pleasure working with you today. Thank you.
MAINTENANCE:
*Water Heater: Rheem G50-60N which uses 60,000 BTU
*Dish Machine: N/A
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site) (repeated violation)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs (ambient air in room 64f
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- 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 wiping cloth bucket at zero ppm as the bucket was not assembled.
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.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored knives 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.
- Single Service for Customer Self-Service / Wrapped, Dispensed
Observation: Unwrapped single-service items were provided at the consumer self-service counter.
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
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02/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jenny's Deli, 7664-B Fullerton Road, Springfield, VA 22153 »