Today I conducted a Risk Factor Inspection. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:1. Portioned, cooked pasta.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. DISCUSSED WITH MANAGER. MANAGER WILL TRAIN STAFF AGAIN ON USING THE DAY DOTS.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the bar hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE SOAP.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the ladies restroom hand sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSESD WITH MANAGER. MANAGER SHALL PROVIDE HAND WASHING SIGNAGE.
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10/21/2015 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection to assess the cold holding capabilities of the following units: True 2 dr upright cooler, Bev Air 2 dr prep cooler, Continental 4 drawer prep cooler. All units are currently maintaining cold holding temperature of 41F or below. Establishment is currently recording equipment and food temperatures three times a day. Please continue to monitor cold holding temperatures as a means to promote public health.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED BLACK MOLD/DEBRIS ON INTERIOR ICE TRAY OF ICE MACHINE.
Correction: PLEASE WASH, RINSE, AND SANITIZE INTERIOR SURFACES OF ICE MACHINE WEEKLY TO AVOID MOLD ACCUMULATION. 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.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: PLEASE PROVIDE SCREEN FOR BACK DOOR PRIOR TO OPENING IT FOR VENTILATION. Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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06/02/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. Please have the following units serviced within 5 days (6/2/15):
1. Continental 4 drawer prep cooler
2. Bev Air 2 door prep cooler
3. True 2 door upright cooler.
Do not use these units for food storage until service has been received. All potentially hazardous foods in units have been discarded. The exterior walk-in cooler is being used for cold holding until other units can be service. Please provide service invoices for all 3 units by 6/2/15. Certified Food Manager requested to use Time As A Public Health Control (TPHC) for butter being held at ambient air temperature. TPHC document provided. Also provided temperature logs. Strongly advised taking mulitple unit and food temperatures daily (upon opening, during busiest hour of service, before closing) as a means to demonstrate Active Managerial Control (AMC).
- 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 3 PIZZA CUTTERS BEING STORED IN ROOM TEMPERATURE WATER ON PREP COUNTER.
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. PIZZA CUTTERS PLACED IN HOT WATER (GREATER THAN 135F) ON GRILL.
- 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: IN CONTINENTAL 4 DRAWER PREP COOLER- MARINARA SAUCE, COOKED MEAT BALLS, DELI HAM (57F, 44F, 48F). IN BEV AIR 2 DR PREP COOLER- DELI HAM, DELI TURKEY (47F, 49F), IN TRUE 2 DR UPRIGHT COOLER- MEAT SAUCE, BROCCOLI, CHICKEN WINGS (49F, 46F, 49F).
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. ALL ITEMS DISCARDED.
- 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: CONTINENTAL 4 DRAWER PREP COOLER (47F), BEV AIR 2 DR PREP COOLER (50F), TRUE 2 DR UPRIGHT OCOLER (43F)
Correction: PLEASE REPAIR COOLERS WITHIN 48 HOURS. DO NOT USE UNITS FOR FOOD STORAGE UNTIL REPAIRS HAVE BEEN RECEIVED. 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED BLACK MOLD/DEBRIS ON INTERIOR ICE TRAY OF ICE MACHINE.
Correction: PLEASE WASH, RINSE, AND SANITIZE INTERIOR SURFACES OF ICE MACHINE WEEKLY TO AVOID MOLD ACCUMULATION. 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the PREP LINE being used TO STORE 2 BOTTLES OF GLASS CLEANER.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. GLASS CLEANER REMOVED FROM HAND SINKS.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: PLEASE PROVIDE SCREEN FOR BACK DOOR PRIOR TO OPENING IT FOR VENTILATION. Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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05/28/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. If you have any questions, please call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 12/12/2014 | Risk Factor | |
The purpose of this visit was for a routine inspection. Food preparation is to be conducted indoors, in the kitchen. Remember to maintain soap and towels at every hand washing sink. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: During today's visit it was noted that several employees had not completed employee health policy forms. A complete employee health policy is required to be in place at the food establishment. Food employees reviewed and signed forms before end of inspection. EHS asked questions and discussed foodborne illnesses and symptoms after employees had signed forms.
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)
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Observed that lettuce is being handled outdoors behind kitchen exit where it is exposed to environmental sources of contamination during preparation.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. DISCUSSED WITH PERSON IN CHARGE. REMINDED ESTABLISHMENT TO PROTECT FOOD FROM ENVIRONMENTAL SOURCES OF CONTAMINATION AT ALL TIMES DURING PREPARATION.
- 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 items: butter. :
Correction: 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. DISCUSSED TPHC WITH PIC. LABEL FOR BUTTER CREATED AND PROVIDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: Observed that not all refrigerators had thermometers to monitor temperature.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observed that the interior of the ice machine is in need of cleaning.
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at all hand washing sinks. CFM provided soap.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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06/27/2014 | Routine | |
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.
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.
- Hand Drying Provision / Individual, Disposable Towels
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.
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12/13/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. 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.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AO Smith BTC-365A-920
Dishmachine: AutoChlor A5
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.
- Temp Meas Devices for Ambient Air Location (corrected on site) (repeated violation)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: Beverage-Air 2DR prep refrigerator.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit. THERMOMETER WAS MOVED TO THE WARMEST PART OF THE REFRIGERATOR.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: Beverage-Air 2DR prep refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Dishware was not observed sanitized due to improper operation of the dishmachine. Dishmachine was operating properly by the end of the inspection.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Dishes were being run through the dishmachine. Use of the dishmachine was discontinued until it was repaired.
Correction: Equipment food-contact surfaces and utensils are not adequately sanitized after cleaning due to improper function of the warewashing machine. THE WAREWASHING MACHINE WAS ADJUSTED TO 50 PPM.
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02/01/2013 | Routine | |
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