- 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 FPM card.
Correction: Obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food (chicken) store over ready-to-eat food in the refrigeration unit. The chicken was relocated to the bottom shelf during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
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03/22/2016 | Routine | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: No FPM was on duty at the begininspection of the inspection.
Correction: At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above lunch meat (reach-in) and eggs were improperly stored above produce in the (walk-in). The raw animal products were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: potatoes, roast beef, raw beef, shredded chicken, and cheese. Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: small make table refrigeration unit. Replace or repair the unit.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. Corrected during the inspection.
Correction: The wiping cloth buckets used for storage of wet towels shall be maintained at a chemical concentration of a t least 50-100ppm of chlorine.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the rear prep area is being used for purposes other than washing hands. The sanitizer bucket was improperly stored in the hand sink. The sanitizer bucket was relocated during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the rear handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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08/07/2015 | Routine | |
Provide stoppers for the 3 compartment sink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken and beef were improperly stored ready to eat lunch meats in the white reach-in refrigerator. The raw meats were relocated to the bottom shelf during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
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 breast cooked on 4/8/15 was not date marked. The chicken was date marked during the inspection
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed that the area where employee's bottled water is not located to protect food, equipment, linens, and/or single-service items from contamination. The bottled water was discarded during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Critical: Separation of Toxics by Spacing or Partitioning (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. The smoothie mix is improperly stored with cleaners. The smoothie mix was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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04/09/2015 | Routine | |
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. No paper towels are provided at the rear hand sink. Paper towels were provided at the during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/31/2014 | Routine | |
- 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. The employee failed to wash her hands between touching raw chicken and washed produce. Employee properly washed her hands after being instructed.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above lunch meat in the rear white refrigerator. The raw chicken was the relocated during inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
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08/04/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. Onions are improperly stored on top raw chicken in the walk-in refrigerator. The onions were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: The toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. 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.
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04/08/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Eggs and produce were improperly stored above produce in the walk-in refrigerator. The eggs and chicken were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: The rice cooker was improperly placed adjacent to the front hand sink. The rice cooker was relocated to he rear prep area.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Several foods were improperly stored on the walk-in refrigerator floor. Foods were elevated during the inspection.
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.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food. Lunch meats are improperly defrosting at room temperature. The lunch meats were relocated to the walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service containers were found stored on the floor in the dry storage area. The single service items were elevated during the inspection..
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.
- Plumbing / Maintained in Good Repair
Observation: No hot water is provided at the front hand sink. All hand sink in this establishment should have hot water front hand washing. Correct in 10 days.
Correction: A plumbing system shall be maintained in good repair.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The ladies toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. 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 / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. No paper towels were provided at the rear hand washing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/11/2013 | Routine | |
This visit was made to conduct a routine inspection. Please correct the above items prior to your next inspection.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: paper bags being used to line dry storage shelfs.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Physical Facilities Good Repair
Observation: Observed that the wall behind one of the upright freezers is not maintained in good repair. (Part of dry wall is missing).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/07/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. Hand washing on the line was poor. You must ensure that food handlers wash their hands in between gloves changes, especially when the are changing from handling raw animal foods to ready to eat foods.
2. You must ensure that your three compartment sink is set up correctly. The first vat must be used for hot soapy water, the second for rinse water and the last for your bleach solution.
3. You must ensure that soap is easily accessible at the hand washing sink. This is the second time that soap has not been available due to the placement of the extinguisher.
4. The manager had a good level of knowledge regarding employee health,
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Hand washing was not observed by food handlers working on the line. Raw steak and eggs were handled then clean plates with no hand washing in between. In addition, team members did not wash their hands before starting food preparation.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw burger patties were observed stored on a container of cooked chicken, in addition bread was observed stored directly in contact with raw shell eggs.
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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: On requesting the three compartment sink to be set up, bleach was combined with soap in a single vat. You must ensure that each compartment is used correctly, the first must be hot soapy water, the second clean rinse water, and the last one your bleach. You must ensure that you use the correct strength of bleach. On testing today, levels were in excess of 200ppm.
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.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Due to the placement of the fire extinguisher, the hand soap in the line area was not accessible.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Either move the extinguisher, or use a pump action dispenser at this sink.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions.
Correction: Utilize only bleach that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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04/03/2013 | Routine | |
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