Today’s visit was to conduct a risk factor assessment inspection.
Pizza slices are no longer being sold (time as public control is now not applicable).
EHS provided additional consultation, training, handouts, and/or written instructions on: food storage (no overfill), dented cans, employee drinks
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over cooked food in 2dr preptop cooler left #2
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM placed raw beef on the lowest shelf
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken 47F @ room temp
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM placed chicken back in walkin cooler
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: provolone and american cheese, stuffed grape leaves
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM labeled prep date
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03/16/2016 | Risk Factor | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Please send me a copy of the invoice for the dish machine by September 18.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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.
Correction: Food employees may drink only from a covered container using a straw. Food employee removed drinking container
- 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: lettuce
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. Lettuce was rewashed and employee put on gloves to resume cutting lettuce
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw beef in norlake 1dr upright cooler
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM rearranged raw chicken to the bottom shelf
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: hummus, lentil soup, eggplant
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. EHS discussed and reminded CFM about date-marking prepped items
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Sanitizer basin was setup at 3-vat sink
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09/14/2015 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw chicken over cooked pasta in norlake advantedge upright 1dr cooler, 2) raw chicken over raw beef in walkin
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM rearranged all chicken to the lowest shelf in the coolers
- 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: 1) gyro 78F at room temperature, 2) sliced tomatoes 50F, provolone cheese 52F, tuna salad 56F in 2dr preptop cooler sandwich
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. gyro was reheated up to 165F and up and sliced tomatoes, provolone cheese, tuna salad were all placed in 2dr preptop cooler salad to cool down
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1dr glass cooler redbull
Correction: Cold 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.
- 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: 2dr preptop cooler sandwich 45F
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. CFM and food employees switched out all potentially hazardous foods to 2dr preptop cooler salad. Dressing and salad were placed in 2dr preptop cooler sandwich
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: Chlorine test strips were observed damage during inspection
Correction: Obtain new chlorine test strips. EHS provided chlorine test strips until new test strips are received.
- 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: pizza slicer
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. food employee grabbed new pizza sliced to use
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink by kitchen door being used to wash pizza slicer
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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03/12/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: cooling log, sign and methods in English and Spanish, prevent cross contamination in English and Spanish, hand washing sign
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed raw chicken being stored above cooked pasta in AdvantEdge 1DR upright cooler,
2) Observed raw hamburger being stored above tuna salad in Beverage Air 2DR prep cooler left,
3) Observed raw shell eggs being stored above lettuce in Walkin Cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:------cooking oil.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-----------cooked chicken wings cooling in large deep plastic container covered with plastic lid in Walkin Cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:-------garlic in oil at 77F observed sitting out at room temperature.
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. DISCARDED.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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11/06/2014 | Routine | |
The purpose of this visit is to conduct a first risk factor assessment.
IMPORTANT:
1. Begin the Time as a Public Health system for the pizzas held at server station at ambient room air, as discussed during today's visit.
2. Obtain your Northern Virginia Certified Food Manager photo ID card and email a copy to me within 10 days. Please ensure that you identify the name and address of this facility in the email.
Also note, during the inspection the ES-2000 chemical sanitizing dishmachine was not being used because the facility is out of chlorine sanitizer. The three vat sink was already assembled with adequate strength of quaternary ammonium prior to EHS arrival. No utensils were being washed at the dishmachine. However, because I did not have the opportunity to test the dishmachine, I will return once you obtain the sanitizer to test the dishmachine after this weekend. Thank you. Please call the health department if you have any questions.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Pizza, per manager stored for up to 2 hours at service station which was observed without being marked with a discard time.
Correction: EHS discussed the parameters of using Time as a Public Health Control. Manager became aware that the pizza can be stored for up to 4 hours from reaching a temperature of 135f after being taken from oven. Manager marked the pizza currently at the service station as they had just been placed out. Manager discussed a more permanent method of using a wipe and write board to record discard times. If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be emailed to me at the health department within 10 days. I have provided you with my business card which shows my email.
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06/13/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report dated 03-31-14 have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 04/03/2014 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION
1. The self-serve soda dispensing machine has short levers that may lead to patron saliva contamination on soda contact surfaces. Replace with push buttons or longer levers.
2. The hot holding unit (steam tables) has not been installed for testing. A new electric outlet for it has not been installed.
3. A certified food manager picture I. D. has not been obtained.
* The Health Department Red Folder with employees health form has been provided to the manager. Forms shall be completed and manager send them to the Health Department within thirty (30) days.
*Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 03/31/2014 | Pre-Opening | |
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