- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: OBSERVED CONTAINER WITH COOKED CHICKEN AT 49 F AND 48 F AND CONTAINER WITH COOKED SHREDDED CHICKEN WRAPPED IN FOIL AT 46 F AND 45 F IN THE WALK IN REFRIGERATOR . THESE ITEMS HAD BEEN COOKED THE NIGHT BEFORE.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. MANAGER DISCARDED THE CHICKEN. DISCUSSED COOLING METHODS AND HANDOUT PROVIDED VIA EMAIL.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED THAT THE INSIDE OF THE ICE BIN HAS BLACK MOLD LIKE SUBSTANCE .
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH MANAGER WHO WILL CLEAN THE ICE BIN TODAY AND CONTINUE THE CLEANING CYCLE ON A REGULAR BASIS.
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11/12/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes at you facility that may require further assessment.
At this inspection a review of the menu was conducted and it was observed that the Consumer Advisory still needed a Disclosure statement . Manager has been given 40 days to add this statement and been advised that failure to do so may result in not being able to serve the cooked to order breakfast egg items by the Health Department . Manager and CFMs have also been advised to review the cleaning and sanitizing of utensils with staff.
Questions: Please call 703-246-2444
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED ONE CONTAINER OF BOWTIE PASTA AND 3 CONTAINERS OF PENNE PASTA KEPT IN THE WALK IN REFRIGERATOR WITH LIDS SECURED ON WITH THE CONAINERS OF PENNED PASTA PLACED ON TOP OF ONE ANOTHER .
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:OBSERVED THAT THE CONSUMER ADVISORY STATEMENT ON THE MENU FOR BREAKFAST EGG ITEMS THAT ARE COOKED TO ORDER DID NOT HAVE DISCLOSURE STATEMENT
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. CFM HAS BEEN GIVEN 40 DAYS TO INCLUDE THE DISCLOSURE STATEMENT (EXAMPLE PROVIED) AND SEND THE UPDATED MENU TO 703-653-9448 ATTN: A 2 INSPECTOR. THIS IS A REPEAT VIOLATION AND FAILURE TO DO SO MAY RESULT IN THE HEALTH DEPARTMENT REQUIRING FACILITY TO STOP SELLING UNDERCOOKED EGGS TO PUBLIC.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: OBSERVED STAFF RINSING DIRTY KNIFE IN PREP SINK AND USING WITHOUT SANITIZING IT.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH STAFF AND MANAGER. STAFF TOOK KNIFE TO 3 VAT SINK AND WASHED ,RINSED AND SANITIZED IT.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the SINK piping are leaking.THE PIPES UNDER THE HAND WASH SINK NEAR THE 3 VAT SINK ARE LEAKING.
Correction: A plumbing system shall be maintained in good repair. ASKED CFM TO REPAIR THE SINK IN 90 DAYS.
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05/20/2015 | Routine | |
- 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: OBSERVED SAUTE CHEF TOUCHING CUP CAKES WITH BARE HANDS
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. DISCUSSED WITH CFM, CUPCAKES WERE DISCARDED
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. FACILITY DOES NOT HAVE DISCLOSURE STATEMENT IN THE CONSUMER ADVISORY
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.FACILITY HAS BEEN ASKED TO INCLUDE THE DISCLOSURE STATEMENT TO THE CONSUMER REMINDER STATEMENT TO COMPLETE THE CONSUMER ADVISORY . FAX UPDATED MENU TO ME IN 60 DAYS AT 703-653-9448
- Grease Trap / Location for Access to Clean
Observation: The part of the grease trap located inside the facility needs to be cleaned as water seems to be seeping and flowing out of the drain lid onto the adjacent floor near the 3 vat sink
Correction: If used, a grease trap shall be regularly accessed for cleaning. MANAGER HAS 3 DAYS TO CLEAN THE TRAP AND FAX INVOICE TO 703-653-9448 ATTN: A1 INSPECTOR.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches.OBSERVED A LIVE COCKROACH BEHIND THE ROYAL CUP TEA MACHINE IN FRONT.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence DISCUSSED WITH MANAGER, FACILITY HAS BEEN ASKED TO CALL THEIR PEST CONTROL COMPANY TO TREAT FOR COCKROACHES AND KEEP AREA AND DRAINS CLEAN AND FREE FROM ACCUMULATION OF WATER AND DEBRIS/DIRT.
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10/24/2014 | Routine | |
Inspection conducted following complainant received that there are cockroaches, rats and mice in this facility. Complainant also alleged that the facility was dirty and needs to be inspected. On inspection I surveyed the front dining area, back kitchen, walk in refrigerator/freezer, dish machine area and rest-rooms. I could not observe any obvious evidence of cockroaches or rodents. Facility seems to be kept satisfactorily clean and well maintained. Sanitizer buckets with sanitizing solutions were kept in all areas. General manager informed me that Ecolab does regular pest control service every two weeks and as when needed. Pest control receipts were provided to EHS for review. Complaint could not be validated based on observations made during this visit.
No violation noted during this evaluation. | 05/02/2014 | Complaint | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:OBSERVED SCOOP FOR BREAKFAST ITEMS STORED IN STANDING WATER
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.CFM REMOVED THE WATER AND PLACED THE SCOOP IN DRY CONTAINER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED GRILLED CHICKEN BREAST X 3 USED TO MAKE HOT CHICKEN PARIZI AT 51F, 49F AND 48F IN THE DELFIELD 2 DRAWER PREP REFRIGERATOR UNDER STOVE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CFM DISCARDED THE CHICKEN.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in the 1DR glass front reach in refrigerator was not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. ASKED MANAGER TO PROVIDE SHIELDING FOR THE LIGHT.
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04/04/2014 | Routine | |
Site visit made following complaint received on facility. Complainant ate here on April 1st, at approximately 1:30 p.m and became ill at about 5:00 p.m on April 2nd. with Vomiting, shaky legs, feeling of being cold and rapid breathing. Husband developed symptoms at about 6 hours delay from wife, but he suffered with diarrhea. They did not get confirmation from a health official. Husband had chicken bacon sandwich. Complainant had mushroom and cheese pastry. During my inspection I checked the cooking temperatures of the chicken mushroom and egg puff and temperatures of the grilled chicken that was used to make Hot chicken parizi which is among list of items complainant ate. Cooking temperatures were above 165F, however cold holding temperatures of the chicken breast in the 2 Drawer prep refrigerator were above 41F. The chicken breasts stored in the walk in was measured at 38F Though this complaint could not be verified nspection findings such as the cold holding of chicken can be potential risk factors in causing food borne illness. Discussed with CFM on importance of cold holding potentially hazardous foods.
No violation noted during this evaluation. | 04/04/2014 | Complaint | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED FETA CHEESE AT 44F, PESTO PASTA AT 47F IN THE DELFIELD 1DR GLASS FRONT REFRIGERATOR AND DELI HAM AT 60F IN THE DELFIELD 2DR SANDWICH PREP REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.CORRECTED: DISCUSSED WITH CFM WHO DISCARDED ALL ITEMS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back near the ice machine is blocked by a large cart containing food items preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED: DISCUSSED WITH CFM TO REMOVE THE ITEM FROM THE AREA
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12/13/2013 | Risk Factor | |
Site visit made, spoke to manager Abdelhakim and Habeeb. No employee has called in sick in the last few weeks. Employee Health Policy forms are on file. Shrimp salad is at 39F and is stored in the walk in refrigerator and small quantities moved to the front end display unit as required. Management has decided to change the way shrimp salad is stored , hereafter it will be stored and served in small individual cups sealed with wrap versus in the large container from which salad is taken with scoop for serving . Complainant has been called and notified of inspection details.
No violation noted during this evaluation. | 07/10/2013 | Complaint | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. OBSERVED EMPLOYEE DRINKING FROM CONTAINER WITHOUT A STRAW.
Correction: Food employees may drink only from a covered container using a straw. CORRECTED: DISCUSSED WITH CFM .
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.OBSERVED EMPLOYEE DRINK CUP NEXT TO THE HOT WELL AND STOVE AREA.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. CORRECTED: DISCUSSED WITH CFM ON WHERE EMPLOYEES CAN EAT OR DRINK.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED SLMON SALAD AT 46F, NICOISE SALAD AT 47F AND COOKED MUSHROOMS AT 48F IN THE DELFIELD GLASS FRONT 1 DR UPRIGHT REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.CORRECTED: CFM REMOVED ITEMS TO TEH WALK IN REFRIGERATOR.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:OBSERVED DELFIELD GLASS DOOR DISPLAY REFRIGERATOR AT 57F WHEN MEASURED WITH A THERMOMETER.
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. Manager on duty could not provide documentation of having completed food manager training. Manager with valid CFM card arrived approximately 30 minutes after start of 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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the storage and back area near the walk in refrigerator are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (corrected on site)
Observation: Adequate Methods are not being used to control pests.OBSERVED A LIVE COCKROACH ON THE FLOOR NEXT TO THE DISH MACHINE.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.CORRECTED: DISCUSSED WITH CFM, FACILITY HAS PROFESSIONAL PEST CONTROL AND TECHNICIAN WILL BE CALLED TO SITE FOR EXTERMINATION . LAST SERVICE WAS MAY ,2013
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the sanitizer solution was measured at greater than 200ppm at the dish machine using a chlorine test strip. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine sanitizer solution at 50-100 ppm. Verify concentration using the appropriate test kit.
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06/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about La Madeleine French Bakery And Cafe, 1833 Fountain Dr, Reston, VA 20190 »