- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: The raw wood under the front kitchen handsink was observed in need of painting. The wood shelving underneath the back area microwave oven is not smooth, nonabsorbent, and easily cleanable.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Shelving and surfaces around the cook-line equipment observed in need of cleaning. The chest freezer was observed in need of defrosting.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and 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.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Small plastic bowl observed improperly stored in the front kitchen handsink basin.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The condenser unit in the walk-in refrigerator was observed not properly draining. The back kitchen handsink was observed slow to drain.
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.
- Hand Drying Provision (corrected on site)
Observation: Disposable paper towels observed not properly provided at the back kitchen handsink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Cleaning, Frequency and Restrictions
Observation: Floor surface underneath and around the cook-line equipment was observed in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/16/2016 | Routine | |
Floor surface underneath and around the cook-line observed in need of cleaning. The plumbing connections underneath the handsink near the warewashing area were observed leaking and in need of repair. The rusted shelving in the walk-in refrigerator was observed in need of painting. Condensate drain line in the walk-in refrigerator observed not properly draining.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The surfaces of the mechanical slicer were observed in need of cleaning and sanitizing.
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.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: A bowl was observed improperly stored in the handsink next to the 3-compartment sink.
Correction: The handwashing facility identified above is to be used for washing hands only.
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11/19/2015 | Risk Factor | |
The condensate drain line in the walk-in refrigerator was observed not properly draining. A refrigeration technician was observed servicing the 3-door preparation unit upon arrival at the facility. The manager had discarded the TCS food product in the unit that had been at improper cold holding temperature. The refrigeration technician stated that an evaporator coil will be ordered and replaced in the unit. The refrigeration unit was charged by the technician and the ambient air temperature was observed at <41 F prior to the end of inspection.
- Hands and Arms/When to Wash (corrected on site) (repeated violation)
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.
- Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Employee observed cutting raw chicken and preparing food product on the cook-line cutting board without properly washing, rinsing, and sanitizing the cutting board after use.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Tongs along the cook-line observed in need of cleaning and sanitizing.
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.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Beverage cups observed improperly being stored in the front handsink.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Hand Drying Provision (corrected on site)
Observation: Disposable paper towels were observed not provided at the front handsink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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07/09/2015 | Risk Factor | |
- 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. The three compartment sink was not set-up properly to wash, rinse, sanitize in that order.
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.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located in the kitchen is not maintained so that it is accessible at all times for employee use (It is not being used, a block of cheese was found improperly thawing in it's basin, faucet turned to it's side, and very slow to drain). There is no hot water at the men's 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.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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11/14/2014 | Risk Factor | |
The cook-line preparation unit has been repaired. An repair invoice was provided. The unit was observed cold holding at <41 F. A part is still on order for the leak in the walk-in refrigerator.
No violation noted during this evaluation. | 06/26/2014 | Other | |
The cook-line preparation unit is still in the process of repair. Manager states that if the unit is unable to be repaired then the unit will be replaced. There was no food product being held in the unit during the time of inspection. Food product was being held in the walk-in refrigerator and some product was being held in the bar cooler. A recheck will be conducted in approximately two weeks.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The cook-line preparation unit was observed not maintaining proper cold holding temperature of 41 degrees Fahrenheit or below. The gaskets to the cook-line preparation unit were also observed in need of repair.
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.
- Liquid Wastes and Rainwater/Nonsewage (repeated violation)
Observation: Condensate drainage observed dripping in a pan in the walk-in refrigerator.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Liquid food wastes and rainwater can provide a source of bacterial contamination and support populations of pests. Proper storage and disposal of wastes and drainage of rainwater eliminate these conditions.
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06/12/2014 | Follow-up | |
The manager will cold hold TCS food product in the other refrigeration unit(s) until the cook-line preparation unit has been repaired. Refrigeration units must cold hold product at 41 degrees Fahrenheit or below. The manager states the repair technician has been contacted to repair the unit and the condensate leak in the walk-in refrigerator. NOV issued
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Chicken soup, cheese, and potatoes in the cook-line preparation unit observed cold holding at the improper temperature (product was discarded by person in charge).
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 (repeated violation)
Observation: The cook-line preparation unit was observed not maintaining proper cold holding temperature of 41 degrees Fahrenheit or below. The gaskets to the cook-line preparation unit were also observed in need of repair.
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.
- Liquid Wastes and Rainwater/Nonsewage (repeated violation)
Observation: Condensate drainage observed dripping in a pan in the walk-in refrigerator.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Liquid food wastes and rainwater can provide a source of bacterial contamination and support populations of pests. Proper storage and disposal of wastes and drainage of rainwater eliminate these conditions.
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06/03/2014 | Follow-up | |
When menus are reprinted remember to place an asterisk along with the proper consumer advisory statement on any animal food items that may be served raw and/or undercooked. Correct above observations. The manager has contacted a technician to service the cook-line preparation unit. A follow-up inspection will be conducted.
- 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.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Container of cooked rice and a container of cucumber sauce both located in the cook-line preparation unit observed cold holding at improper temperature (product discarded by the person in charge).
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 cook-line preparation unit was observed not maintaining proper cold holding temperature of 41 degrees Fahrenheit or below. The gaskets to the cook-line preparation unit were also observed in need of repair.
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.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Three large rocks observed stored in the handsink basin next to the 3-compartment sink (rocks were removed by the person in charge).
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.
- Plumbing System/Maintained in Good Repair
Observation: (REPEAT) The handsink in the back was observed slow to drain.
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.
- Liquid Wastes and Rainwater/Nonsewage
Observation: Condensate drainage observed dripping in a pan in the walk-in refrigerator.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Liquid food wastes and rainwater can provide a source of bacterial contamination and support populations of pests. Proper storage and disposal of wastes and drainage of rainwater eliminate these conditions.
- Light Bulbs, Protective Shielding
Observation: Protective light shield in the kitchen ceiling observed missing.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
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05/20/2014 | Routine | |
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. Cases of drinks stored on the floor behind front counter.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (repeated violation)
Observation: Sliced and packaged deli cheese, 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, potentially hazardous food (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 potentially hazardous food (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
- Equipment and Utensils/Durability and Strength
Observation: The Oster blender is not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Critical: Food-Contact Surfaces/Cleanability
Observation: The food-contact surface of the wooden cutting board is not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment/Good Repair and Proper Adjustment
Observation: The walk in compressor was observed leaking into a hotel pan.
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.
- Plumbing System/Maintained in Good Repair
Observation: The back hand sink is slow to drain.
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.
- Floors, Walls, and Ceilings/Cleanability
Observation: The ceiling tiles over the front cook line are not designed, constructed, and installed so that it is smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No hand washing signage at front counter 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.
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04/03/2013 | Routine | |
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