This was a Risk factor assessment inspection. the inspection focused on critical violations and their corrective action. The certified food manager arrived during the inspection. The manager was advised to have several certified food person so that one is always available on premises during operation.
The manager was also advised to fix the upright freezer which is presently operating as a refrigerators. the ambient temperature of the freezer was observed to bed 38F, and the foods were.e 31F to 34F. The manager was also advised to email or fax the repair report to our office after the repairs have been competed
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the back work area was blocked, preventing access by employees for easy handwashing. A large floor mounted mixing machine was located in front of the sink blocking the path and preventing easy access to the sink for hand washing
Correction: A hand washing sink shall be maintained so that it is accessble at all times for employee use. ( The mixing machine was moved away from the hand sink's path for easy access)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back work area was being used to store cleaning tools and other items.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.( cleaning sponges removed and discarded during the inspection) Do not use hand washing sinks to store anything or to wash ant anything. The sink should only be used for hand washing.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemical spray bottles ( multipurpose and glass cleaner) were found stored next to food contact utensils.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.( chemical spray bottles were relocated).
|
12/17/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Open drinking containers containing coffee stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (cups discarded)
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2015 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2015 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The hand washing sink located near the 3-compartment sink is bot working and as such not accessible for use.
Correction: Provide a hand washing sink that is accessible for use by employees in the back work area.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The hand washing sink located next to the 3-compartment sink is not working.
Correction: Repair this sink immediately. After repairs have been completed, fax the service report to our office to verify compliance.
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use. Wet mops were observed stored in the mop sink not hung to properly air dry.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. You may hang the wet mops or store them up-side-down to air dry.
|
02/13/2015 | Follow-up | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers containing coffee stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (cups discarded)
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2015 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2015 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Handwashing Sink / Accessible at All Times
Observation: The hand washing sink located near the 3-compartment sink is bot working and as such not accessible for use.
Correction: Provide a hand washing sink that is accessible for use by employees in the back work area.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The hand washing sink located next to the 3-compartment sink is not working.
Correction: Repair this sink immediately. After repairs have been completed, fax the service report to our office to verify compliance.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use. Wet mops were observed stored in the mop sink not hung to properly air dry.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. You may hang the wet mops or store them up-side-down to air dry.
|
02/05/2015 | Routine | |
This risk assessment was done as a response to a customer complaint that the facility was using expired food products. All items in the dry storage, walkin cooler, freezer, and prep reach in cooler have been checked and dates verified.
- 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: pan of sausage in Randell 3Dr prep unit
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. MANAGER EXPLAINED THAT IT WAS PREPARED ON MONDAY, TEMP WAS 39F, ADVISED MANAGER TO PUT DATE AND MANAGER DATE MARKED THE PAN
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near 3 compartment sink was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Pan was removed from the sink
|
10/03/2014 | Risk Factor | |
The purpose of this visit was to investigate a complaint. The complainant alleged that employee was eating and did not wash hands before preparing customer,s food. Discussed with manager the complaint and manager explained that employees are not allowed to eat while serving customers and that they do not use gloves to prepare the food before cooking/baking it in the oven. Employees do not touch ready to eat food with bear hands.
Unable to confirm complaint. FACILITY PERMIT IS HOWEVER BEING SUSPENDED FOR NO CFM- REPEAT VIOLATION
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment. THIS IS THE FOURTH TIME IN A ROLL A HEALTH INSPECTOR HAS BEEN TO THIS FACILITY AND THERE IS NO CFM.
- Critical: Fairfax County Code/Closure Order for No CFM or No Permit/Due Process
Observation: The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment shall remain closed until there is a Certified Food Manager on premises.
Correction: Please notify me when a Certified Food Manager is present at the establishment. You may not operate until the Health Department reinstates the permit to operate. A follow-up inspection will be conducted within ten (10) days to verify the presence of a Certified Food Manager.
|
05/01/2014 | Complaint | |
Complaint alleged that employee did wash hands after he handled customer's credit card and before employee made customer's pizza. Manager has been advised to retrain employees to hand washing as much as required. Unable to verify complaint
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.The manager on duty said was in training and did not have a CFM card. This is a repeat violation- see previous inspections
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment.Manager was called while still in facility. MILDRED A. EDWARDS BITTNER, F-105912, EXP: 01/27/2017
|
03/18/2014 | Complaint | |
- 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." MANAGER ON DUTY IS IN TRAINING AND CAN NOT LOCATE THE EMPLOYEE HEALTH FILE
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)
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment.Manager was called in from another store and arrived while still in the facility: MILDRED A EDWARDS BITTNER
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: The handwashing at the 3 compartment sink is broken.
Correction: Repair hand sink. A plumbing system shall be maintained in good repair. Sink was repaired while still in the facility
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink near the 3 compartment sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Requester manager to provide paper towels at hand sink and complied.
|
03/18/2014 | Routine | |
Purpose of this visit was to conduct a routine inspection. Thank you for your time and cooperation.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment. CFM was called and arrived in the facility while EHS was still conducting an inspection. Manager has been notified that this was a repeat violation and advised to take necessary steps to avoid a reoccurrence. Enforcement action will be initiated if cited third time in same calendar year.
|
09/20/2013 | Routine | |
The purpose of this visit was to conduct a risk assessment inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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)
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment. The District Manager was called and came in the restaurant while inspection was still beng conducted.
|
06/21/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Little Caesar's 1978-1, 7293 Commerce Street, Springfield, VA 22150 »