This was a follow-up inspection after an NOV issued on February 19, 2016. All the violations have been corrected. The facility is in compliance.
No violation noted during this evaluation. | 03/18/2016 | Follow-up | |
An alleged Notice of Violations (aNOV) is issued for repeated cold holding violation. The letter will either be hand-delivered or sent via USPS Certified Mail next week.
Please ensure to correct these violations to avoid any further enforcement action. A follow-up inspection will be performed on or after March 21, 2016.
- Hair Restraints/Effectiveness (corrected on site)
Observation: Food employees are not wearing effective hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- Contamination/Miscellaneous Sources of (corrected on site)
Observation: Boxes of raw chicken and chicken wings observed stored over boxes of mozarella cheese in the walk-in refrigerator.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Crumbled feta (61F), sausage (63F), tomatoes (59F) and all other foods inside and top portion of the "Beverage Air" 1-dr pizza prep refrigerator were observed 60F and above. The cooler appears not working properly (all the foods were discarded). Spaghetti (57F), grated cheese (54F) and other foods inside the "True" 2-dr couter refrigerator (pizza) were also observed at imrpoper cold holding temperature. The foods were unwrapped and relocated into the walk-in refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The "Beverage Air" 1-dr pizza prep and "True" 2-dr counter refrigerator (pizza) are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Single-Serve and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of chicken wings and other foods.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing Signage
Observation: No hand washing sign at kitchen hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
|
02/19/2016 | Routine | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Chicken wings (48F) in the "True" 2-dr counter refrigerator
Correction: penne pasta (46F), sliced tomatoes (46F) and linguini (46F) in the walk were observed at improper cold holding temperature. Garlic-in-oil mixture was found at 71F on the pizza cooler (discarded).
- RTE, TCS, Date Marking/On-Premises Preparation (repeated violation)
Observation: Chicken wings, eggplant, different pastas, sliced meats and deli cheese and their remaining portions, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
|
10/06/2015 | Risk Factor | |
This was a follow-up inspection to check the repairs on walk-in refrigerator.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Salami (48F) and sliced ham (47F) and all other foods were observed at improper cold holding temperature in the "True" 2-dr prep refrigerator. The foods were discarded. The PIC was instructed to take the prep refrigerator off until repaired or replaced.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
|
06/17/2015 | Follow-up | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Spaghetti (46F), linguini (48), fettucini (47F) and half-n-half (47F) in the walk-in were observed at improper cold holding temperature. The cooler was observed at 50-52F. The thermostat was adjusted to 34F. Tomatoes (44F), chese (44F), lasagna (49F) and eggplant (49F) were also found at improper cold holding temperature in "True" 2-dr prep refrigerator. The refrigerator appears not working properly. The PIC was instructed to relocated all the foods into other working refrigerators.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The food-contact surface of frying baskets is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
|
06/16/2015 | Risk Factor | |
1. Make sure to reheat all parts of all the foods to 165F or above for at least 15 seconds. before placing on the steam table.
2. A dead American roach was observed behind the grease trap.
3. Bath room doors are not self-closing tightly - need minor adjustments.
4. Install a door-sweep under rear exit door.
5. Lid of "True" 2-dr prep refrigerator is not in good repair.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Some food containers were not received packaged together in a case or overwrap.
Correction: Food shall be protected from cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- RTE, TCS, Date Marking/On-Premises Preparation (repeated violation)
Observation: Chicken wings, soups, eggplant parmesan, etc. prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Single-Serve and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of different foods.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surface of the tongs and slicer blade assembly is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Intensity/Lighting
Observation: The light intensity is still below 50 foot candles in all parts of the kitchen besides adding more light bulbs.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Controlling Pests
Observation: Mouse droppings were observed behind the grease trap and by the "True" 2-dr counter pizza refrigerator.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
|
02/23/2015 | Routine | |
This was a follow-up inspection. The CFM is present.
No violation noted during this evaluation. | 11/03/2014 | Follow-up | |
1. Light intensity is less than 50 ft candle in the kitchen.
2. Paint on kitchen ceiling is chipping off.
3. Lid of "True" 2-dr prep refrigerator is in poor repair.
4. Wiping cloths are not stored in sanitizing solution.
5. Rear exit door is not self-closing and screen is not insect/rodent proof.
6. No chlorine sanitizer strips - (corrected).
7. The entire kitchen floor is in need of cleaning.
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Blue cheese (47F - relocated) in "Bev Air" 1-dr prep, tomatoes (47F - relocated), lasagna (49F - relocated) and prosciutto (46F - relocated) in "True" 2-dr prep and chicken wings (49F - relocated) in "True" 2-dr counter refrigerators and heavy cream (72F - discarded) were observed at improper cold holding temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The food-contact surface of tongs, knives and pizza cutter are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Ice machine plate is not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
10/01/2014 | Risk Factor | |
1. The PIC was advised to get at least 2 more staff members certified and get a Northern Virginia Certified Food Manager's License by Friday, June 13, 2014 and fax/email me copies of the same.
2. The PIC also said that facility opens at 5 pm during weekdays (M-F) and 11:00 am on Saturday and Sunday.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. A small plastic container with raw chicken and wrapped with plastic stored with cooked linguini and penne pasta in "True" 2-dr counter refrigerator across from the stoved. Raw eggs stored in contact with sliced ham, salami and prosciutto on top portion of "True" 2-dr prep refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surface of several tongs is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Cooking and Baking/Cleaning Frequency (corrected on site)
Observation: The cavity and/or door seal of the microwave oven is(are) not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure..
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The person in charge lost their CFM card but she was knowledgeable in food safety.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
06/03/2014 | Risk Factor | |
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Several ready to eat food containers prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Refuse/Cleaning Receptacles
Observation: The outside trash container is overflowed and top of the grease barrel is dirty.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed through an approved sanitary sewage system. All containers must be maintained in good repair and cleaned as necessary in order to storage garbage and refuse under sanitary conditions as well as to prevent the breeding of flies.Proper equipment and supplies must be made available to accomplish thorough and proper cleaning of garbage storage areas and receptacles so that unsanitary conditions can be eliminated.
- Physical Facilities/Repairing
Observation: Damaged or missing floor tiles on the steps leading to the outside.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
|
02/11/2014 | Routine | |
Fax a copy of your CFM card within 7 days.
Do not store potentially hazardous food in the 3 door prep refrigerator if it is not maintaining a temperature of 41 F or below.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Meatballs(53ºF), tomatoes(53ºF), sausage(51ºF), and pepproni(52ºF) cold holding at improper temperatures in the True 3 door prep refrigerator. The food was relocated.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the kitchen is not maintained so that it is accessible at all times for employee use. A pot was observed in the basin of the handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The person in charge lost their CFM card but she was knowledgeable in food safety.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
10/07/2013 | Risk Factor | |
1. Do not use regular plastic or trash bags for food storage.
2. The CFM forgot CFM-card home.
3. Do not store pizza boxes on floor.
4. Repair or replace leaking faucets of 3-compartment and bar hand sinks.
5. Turn thermostats low for all the refrigerators to enable to keep foods at 41F or below.
6. Make sure to cool cooked foods properly before covering.
- Critical: Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Critical: Cleaning Procedure/Hands and Arms (corrected on site)
Observation: Food employees are not cleaning their hands and exposed portions of their arms by washing for at least 20 seconds.
Correction: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under section 5-202.12 and Subpart 6-301. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Box of raw eggs stored over produce and boxes of raw chicken over uncovered meat sauce in the walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: The following foods were observed at improper cold holding temperature:
1. Shredded cheese (48F - on counter), Lasagna (45F), Ziti (53F) and Eggplant parmesan (45F) in "True" 3-dr pizza prep refrigerator.
2. Ham (41-47F - stacked too high) and Steak (45F) in "True" 2-dr prep refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
|
06/14/2013 | Risk Factor | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Noodles (47) and Lasagna (46F) were observed at improper cold holding temperature in the walk-in refrigerator. The thermostat was re-adjusted.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
|
01/31/2013 | Follow-up | |
Some tiles are missing on stair steps.
A follow-up visit will be made on or after 01/21/2013 to check on refrigeration units and walk-in cooler's cleanliness.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination
Observation: Food is not in packages, covered containers, or wrappings. Several foods observed not properly covered in "True" 3-dr prep and "True" 2-dr counter refrigerators.
Correction: Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: The following foods were observed at improper cold holding temperature:
1. Pepperoni (47F), Sausage (44F), Ham (44F), Eggplant permesan (50F) and Beef lasagna (51F) in "True" 3-dr prep refrigerator.
2. Ziti (45F) and Spaghetti (45F) in "Bev Air" 1-dr prep refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Characteristics/Multiuse/Safe (corrected on site)
Observation: The food-contact surface of the trash bags used to store breads is not safe.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Multiuse equipment is subject to deterioration because of its nature, i.e., intended use over an extended period of time. Certain materials allow harmful chemicals to be transferred to the food being prepared which could lead to foodborne illness. In addition, some materials can affect the taste of the food being prepared. Surfaces that are unable to be routinely cleaned and sanitized because of the materials used could harbor foodborne pathogens.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The "True" 3-dr prep, "Bev Air" 1-dr prep and "True" 2-dr counter refrigerators are not keeping foods at proper cold holding temperature (41F or below) and warewashing machine (not used) are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the wire shelving in kitchen (dusty), wire carts (rusty and dusty) and walk-in refrigerator shelves (moldy) is not kept free of an accumulation of dust, dirt, food residue, and/or other debris. The door and walls of walk-in refrigerator also observed moldy. Mold observed on lids being used to cover pizza dough trays.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. Employee observed just washing dishes and utensils but not rinsing and sanitizing properly. Three (3)-compartment sink was not setup.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Pizza boxes observed stored on the floor.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (1) In locker rooms
- Plumbing System/Maintained in Good Repair
Observation: The faucets of bar and kitchen handsinks and 3-compartment sink are leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Toilet Rooms, Enclosed
Observation: The toilet rooms are not completely enclosed and/or provided with a tight-fitting and/or self-closing door.
Correction: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing 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.
- Outer Openings, Protected (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Back exit door not self-closing tightly and gap observed.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
|
01/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about La Bettola Italiano, 558 S 23rd St, Arlington, VA 22202 »