This visit was made to conduct a routine food inspection. The following issues require correction:
1. Please ensure that a food protection manager is located on site at all times the facility is in operation.
2. Implement an Employee Health Policy that requires all employees to know the BIG 6 food borne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Assignment of a Person in Charge (corrected on site)
Observation: Certified food protection manager not present at beginning of inspection.
Correction: Ensure that a certified food protection manager is onsite at the food facility at all times. (CFPM arrived during inspection)
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Manager onsite was not familiar with the required reportable diseases and symptoms, and did not have an employee health plan in place.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Floor , Wall & Ceiling / Design
Observation: The wall located in the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Toilet Rooms, Enclosed / Self-Closing Door
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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02/03/2016 | Routine | |
This visit was made to conduct a routine inspection.
*Note - Your permit for 2015 has not been paid yet. Please pay it ASAP. Call 703-746-4910 if you wish to pay via credit card.
No violation noted during this evaluation. | 02/04/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. All equipment and utensils shall be properly washed, rinsed, and sanitized at the approved commissary.
2. There is no mop/utility sink at this facility. At least one mop/utility sink shall be provided for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
- Equipment / Fixed / Space / Seal
Observation: Rest-room handsink is no longer attached to adjacent wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Wash Procedure is Effective & Appropriate to Equipment/Utensil
Observation: As per person in charge, cupcake display plates are washed and rinsed in the hand sink at the front counter. This facility is not equipped with a 3-compartment warewashing sink.
Correction: Equipment food contact surfaces and utensils shall be effectively washed, rinsed and sanitized in a designated 3-compartment warewashing sink. All equipment from this food facility must be transported to the permitted commissary (Chadwicks) and washed, rinsed, and sanitized in their approved warewashing equipment.
- Mop Sink / Numbers and Capacities
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
- Floor , Wall & Ceiling / Design
Observation: 1. The ceiling located in the hallway leading to the back exit door is constructed of bare wood and shall be constructed to provide a smooth, durable and easily cleanable surface.
2. The ceiling located in the hallway leading to the back exit door is dripping water and pooling on the floor near stairs.
3. The floor sealant in worn down and exposing bare wood in the back prep room.
Correction: 1. Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture.
2. Repair ceiling to prevent dripping.
3. Repair flooring to provide a smooth, durable, easily cleanable, and non-absorbent surface.
- Mechanical Ventilation Required
Observation: There is no ventilation in the rest-room. It appears the ceiling fan has been converted into a light fixture.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment along with efficiently removing obnoxious odors and toxic fumes.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Hot shot roach/ant killer and RAID flying insect killer are not being used in accordance with law or the manufacturer's use directions.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Corrected by removing the above mentioned pesticides off the food premises.
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01/23/2014 | Routine | |
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employee did not know the Big 5 illnesses or reportable symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
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01/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lavender Moon Cupcake Company, 116 S. Royal St, Alexandria, VA 22314 »