This visit was made to conduct a routine food inspection. The following issues need to be addressed:
1. Ensure employees are washing hands properly, and washing between changing tasks,and after handling raw foods.
2. When working with ready to eat foods (salads, drink garnishes), employees must use gloves, tongs or utensils. Bare hand contact with ready to eat foods are not permitted.
3. Review employee health policies with all food preparation and food handling employees, and ensure they are familiar with the required reportable illnesses and symptoms.
4. The facility must have a certified food protection manager at all times, please have two employees obtain northern food protection manager card from ORS interactive within 10 days. A follow up inspection is scheduled to ensure cards have been obtained. A copy of the cards can be scanned and emailed to kendra.washington@vdh.virginia.gov
*Repeat violations are subject to civil penalties*
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam (servsafe), but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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: Employees not familiar with required illnesses to report, and information was not easily accessible.
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)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Loading dirty dishes then unloading clean dishes, changing ghloves.
Correction: ALL food employees shall be washing 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 foodborne illness. Directed employee to wash hands, and discussed handwashing methods with PIC.
- Jewelry Prohibition (repeated violation)
Observation: Observed several employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed several employee beverages in food prep areas with no lid.
Correction: Employee beverages consumed in food prep areas must have a lid and a straw. Drinks were discarded by PIC.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Instructed PIC to label tags with last date sold.
- 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: Quail eggs stored over milk, cream
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). Eggs were moved by PIC.
- 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 stored under hot hold unit, utensils stored in room temperature water.
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. Utensils were moved by PIC.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Wet cloths used to stabilize cutting boards
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Wet wiping cloths may not be used to stabilize cutting boards. Discussed using alternate material that could be washed rinsed and sanitized including shelf liner or rubber mats to stabilize cutting boards in place of cloths.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: Employee used gloves with raw meat and then handled oils at another prep station.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Bottle of oil was washed by PIC.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Foods cooling in walk in, and prep line coolers observed to be cooling in tightly sealed containers.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Foods uncovered by PIC
- Linen / No Direct Food Contact / Cleaning Frequency (corrected on site)
Observation: Observed linens stored on top of lettuce in salad prep table.
Correction: If not covered with a lid, food may be covered by single use disposable covers. Cheesecloth was used to cover the lettuce.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cook line is being used for purposes other than washing hands.
Correction: A handwashing sink may not be used for purposes other than hand washing. Dishes removed by PIC.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. Soap not provided at cook line hand sink
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at doughroom handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Sign was posted by PIC.
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03/11/2016 | Routine | |
This visit was made to conduct a training inspection and a routine food safety evaluation. The Person in Charge was very helpful during the inspection. The following issues require attention:
1. Please ensure that all food employees are washing their hands often and before putting on new gloves. A handwashing training will be organized with the Person in Charge to take place for all food employees.
2. Ensure that there is no bare hand contact with ready to eat foods. Please provide an alterative method for preparing cut fruit for bar drinks.
3. Please ensure that all tags from shellstock remain attached to the container in which the shellstock are received until the container is empty
- Duties / Monitor Employee Handwashing
Observation: Observed numerous food employees fail to wash their hands before donning new gloves.
Correction: The Person in Charge shall ensure that employees are effectively cleaning their hands by routinely monitoring the employee's handwashing. Discussed with Person in Charge and will organize a handwashing training for all staff.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed various food workers fail to wash their hands before putting on clean gloves.
Correction: All food employees shall be washing 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 foodborne illness. Spoke to food workers and they washed their hands. A training on handwashing will also be conducted with all food workers and Person in Charge.
- Jewelry Prohibition
Observation: Observed a number of food employees wearing jewelry and watched on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed various food workers eating in the kitchen.
Correction: Food workers can eat in designated areas only, away from food preparation areas. Hands must be washed after eating and before engaging in any food preparation. Discussed with food workers and they washed their hands and moved outside the kitchen to eat.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Spoke to Person in Charge about recording date and they will start to do this.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cutting lemons at the bar and cutting meatballs at pizza prep station.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Spoke to Person in Charge and food employees and they washed their hands and used gloves.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw chicken being stored above eggplant in the undercounter unit at the cookline
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. Person in Charge relocated chicken to be below eggplant
- Food Storage Containers, Identified with Common Name of Food
Observation: Observed a number of bulk food storage containers with flours and grains that are unlabeled.
Correction: All food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Wiping Cloths / Use Limitation /Dry
Observation: Observed wiping cloth underneath cutting board at food prep line.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. please find an alternative type of material to place underneath cutting boards to prevent from slipping.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: meatballs on pizza prep line were at 47°F and filled above line on container on top of prep unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Number of meatballs were reduced in the container and placed in bottom of unit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: No concentration of the chlorine solution used to sanitize dishware was measured at the dishwashing machine at the bar.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Machine was primed with solution and run again and solution was at proper concentration for sanitizing.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Observed glasses on top of dishwashing machine at bar not inverted to air dry. .
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- 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 all handwashing sinks 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. A few handwashing stickers were provided to the Person in Charge. He also stated that he will be ordering additional stickers.
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11/30/2015 | Routine | |
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