- Hair Restraint Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL STAFF WEAR AND USE PROPER HAIR RESTRAINTS AT ALL TIMES WHILE WORKING WITH FOOD.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL WORK STATIONS HAVE BUCKETS FOR THE WET TOWELS. IDEALLY ONE BUCKET WITH HOT, SOAPY WATER AND ONE BUCKET WITH COLD WATER (65F-75F) AND QUATERNARY AMMONIUM SANITIZER AT A CONCENTRATION OF 200-400PPM (per manufacturer's specifications). MANAGER SHALL ENSURE THE WATER IN THE BUCKETS IS CHANGED AT LEAST EVERY 2 HOURS.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the kitchen 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. DISCUSSED WITH MANAGER. MANAGER WILL PROVIDE THE PROTECTIVE SLEEVES AND COVER THE EXPOSED BULBS.
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02/08/2016 | Routine | |
Today I conducted a routine inspection and discussed with the certified food manager and owner the following:
1. Management shall reiterate the Employee Health Policy frequently with their staff.
2. Management shall be monitoring hand washing practices and glove usage for all staff members.
3. Manager will calibrate all digital thermometers weekly in an ice water bath at 32f to ensure accuracy.
4. Continue to clean and organize the facility.
5. Maximum number of seats in the dining area should not exceed 10 seats. Currently you have 17 seats (this includes the 3 stools at the window).
6. Labeling of any chemicals.
If you have any questions please don't hesitate to contact me at 703-246-2444. Please email me the repair invoice on the refrigeration units that were above temperature during today's visit within 3 business days. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employees failing to wash his or her hands before putting on clean single use gloves and engaging in food preparation.
Correction: ALL food employees shall wash 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 of foodborne illness. DISCUSSED WITH THE MANAGER PROPER HAND WASHING PROCEDURES AND WHEN TO WASH HANDS.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. DISCUSSED WITH THE MANAGER THAT ALL FOOD EMPLOYEES SHALL BE PROVIDED WITH HAIR RESTRAINTS WHILE WORKING WITH FOOD.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH THE MANAGER THAT ALL WET TOWELS SHALL BE STORED IN A BUCKET WITH SANITIZER BETWEEN USES.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: 1. Observed frozen "lox" being thawed at room temperature. The food was sitting on a table in the kitchen.
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. MANAGER MOVED FOOD INTO A REFRIGERATOR.
- Food Labels/Common Name/Ingredients/Manufacturer
Observation: Insufficient or no information is provided on the label of the following food item(s) packaged in the food establishment: 1. Black and white cookies, 2. Coffee cake, 3. Brownies.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means. DISCUSSED WITH THE MANAGER THAT THE FOOD SHALL BE PROPERLY LABELED. FOOD LABELS CAN BE TAKEN FROM ORIGINAL MANUFACTURER AND POSTED.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: 1. Lox.
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. DISCUSSED WITH THE OWNER PROVIDING THE ASTERICK (*) NEXT TO THE LOX FOOD ITEM TO LEAD THE CONSUMER TO THE CURRENT DISCLOSURE STATEMENT PROVIDED ON THE MENUS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold and/or hot holding equipment: 1. Ice Cream Freezer, 2. Sliding door freezer (for french fries and ice cream storage), 3. Master Bilt Freezer in the kitchen.
Correction: Cold and/or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. DISCUSSED WITH THE MANAGER THAT ALL UNITS SHALL BE EQUIPPED WITH WORKING, VISIBLE THERMOMETERS.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1. Victory 3-door reach-in refrigerator at the grill: 44f, 2. Beverage Air reach-in refrigerator at the shake station: 44f, 3. Saturn 2-door refrigerator in the kitchen: 43f.
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. DISCUSSED WITH THE OWNER THAT ALL REFRIGERATORS SHALL BE WORKING PROPERLY TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW. OWNER CALLED FOR SERVICE.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the kitchen 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. DISCUSSED WITH THE OWNER PROVIDING PROTECTIVE SHIELDING OVER THE EXPOSED LIGHT BULBS TO PREVENT PHYSICAL CONTAMINATION TO FOOD BEING PREPARED.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH THE OWNER PROPER STORAGE OF WET MOPS IN BETWEEN USES.
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09/01/2015 | Routine | |
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. There is a test for quaternary ammonia for the 3-Vat sink, but not for bleach used as surface disinfectant.
Correction: Obtain a BLEACH (Chlorine) test kit, for solutions in wiping towel buckets.
- Light Bulbs / Locations where Shielding is Required
Observation: Fluorescent Light tubes above kitchen food prep areas 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.
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01/28/2015 | Routine | |
Note to manager:
(1) Provide light bulb covers for the fixtures in the kitchen.
(2) Email a copy of the finalized menu to the Health Department within 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1DR BEVERAGE AIR PREP COOLER (1) MILK AT 45F
Correction: 3DR VICTORY PREP COOLER (2) SLCIED TOMATO 45F (3) ROAST BEEF 45F (4) ROAST TURKEY BREAST AT 47F (5) CHICKEN SALAD AT 53F (6) POTATO SALAD AT 50F.
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10/08/2014 | Risk Factor | |
Note to manager:
(1) Provide covers for the light fixtures in the kitchen.
(2) Email a copy of the service report for the 1DR Beverage Air Prep Cooler & 3DR Victory Prep Cooler to the Health Department within 10 days.
(3) Email a copy of the finalized menu to the Health Department.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1DR BEVERAGE AIR PREP COOLER (1) MILK AT 45F
Correction: 3DR VICTORY PREP COOLER (2) SLICED TOMATO AT 45F (3) ROAST BEEF AT 45F (4) ROAST TURKEY BREAST 47F (5) CHICKEN SALAD AT 53F (6) POTATO SALAD AT 50F.
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10/08/2014 | Risk Factor | |
- 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 KNIVES AND SPATULAS STORED BETWEEN PREP TOPS.
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. REMOVED KNIVES.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: TUNA SALAD IN 2DR BEVERAGE AIR DISPLAY COOLER #1 AT 46F OVERNIGHT.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARD
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED RAW SHELL EGGS AT ROOM TEMPERATURE AND BUTTER AT ROOM TEMPERATURE DURING PEAK TIME.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: OBSERVED DISCLOSURE STATEMENT MISSING (*ITEMS MAY BE RAW OR UNDERCOOKED) ON THE MENU FOR (1) EGGS IN BREAKFAST PLATTER (2) HOMEMADE CORNED BEEF HASH PLATTER. PUT AN ASTERISK BY (1) EGG DISHES UNDER ALL DAY BREAKFAST IF THEY ARE UNDERCOOKED AND (2) SIDE EGG UNDER SIDES AND EXTRAS.
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. PLEASE EMAIL A REVISED COPY OF THE MENU TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED CARDBOARD LINING THE SHELVING FOR CANNED FOOD.
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. REMOVE THE CARDBOARD.
- 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: 3DR VICTORY PREP COOLER AT 52F.
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. PLEASE ADJUST THE THERMOSTAT ON THE UNIT TO KEEP TEMPERATURE AT OR BELOW 41F.
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06/18/2014 | Routine | |
- 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)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--DID NOT OBSERVE A HANDWASHING SIGN AT BACK HANDSINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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11/18/2013 | Routine | |
The purpose of this visit was to respond to a complaint received on August 4, 2012. The complainant alleged eating in food prep area, dirty facilities, and overflowing trash cans in front of operating fan. Upon investigation, an employee was observed eating in the food prep area. However, facilities were not observed dirty and the trash cans were not overflowing.
Complaint is confirmed.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
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. SPOKE TO CFM REGARDING APPROPRIATE AREAS FOR EATING AND DRINKING.
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08/09/2012 | Complaint | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional temperatures taken:
True glass-door refrigerator in customer service area: 38F
Carrier glass-door refrigerator in customer service area: 40F
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-302.14 Observed no quaternary ammonia test strips. Obtain test strips.
Please fax to my attention within 10 days the parasite destruction information for the lox.
Within 90 days, please fax to my attention a copy of the menu with the complete consumer advisory.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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.
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)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): Lox/salmon.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced swiss cheese at 55F, sliced roast beef at 58F, and corned beef at 59, in Victory 3-door prep top-- PUT IN REFRIGERATOR THAT WAS HOLDING AT 41F OR BELOW
Correction: Milk at 46F- DISCARDED, Individual creamers at 46F in Beverage-air 1-door prep refrigerator - PUT IN A REFRIGERATOR THAT WAS HOLDING AT 41F OR BELOW. Milk at 45F in True glass door refrigerator in customer service area - MOVED TO REACH-IN REFRIGERATOR.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Observed no consumer advisory on the menu board for lox and eggs cooked to order. Observed no discolsure on printed menu for eggs and lox. Observed no asterisk for lox on printed menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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08/09/2012 | Risk Factor Assessment | |
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