The purpose of this visit was to conduct a risk-factor assessment in response to food borne illness complaint.
NOTE:
- Employee health policy is in place.
- Advised the manager to clean the ice dispenser nozzle routinely.
- Advised to keep the bagel logs (wood) dry and clean.
- Discussed the active managerial control with the manager.
No violation noted during this evaluation. | 01/14/2016 | Risk Factor | |
The purpose of this visit was to conduct a standardization training evaluation.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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 PIC. REQUIRED THE PIC TO KEEP THE WET TOWEL IN THE SANITIZER BUCKET.
- 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: Yogurt Mix Drink (44F) at Superior 1-DR prep. Sausage (45F) at Beverage-Air 1DR prep.
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. FOOD ITEM FROM SUPERIOR 1-DR PREP WAS DISCARDED. THE SAUSAGE WAS MOVED TO A UNIT THAT WAS HOLDING 41F OR BELOW.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs At Beverage-Air 1DR prep Unit by the grill at 50F.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. FOOD ITEM WAS MOVED TO AN UNIT THAT WAS HOLDING 41F or BELOW.
- 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:Beverage-Air 1DR By the grill (50F) and Superior 1-DR prep (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. DO NOT STORE ANY TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD ITEMS IN THOSE UNIT UNTIL THEY ARE REPAIRED OR READJUSTED. PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH In 7 DAYS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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. DISCUSSED WITH THE PIC.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Bagel Logs by the oven. The Burlap needed to be changed.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH THE PIC.
- Light Bulbs / Locations where Shielding is Required (corrected on site)
Observation: Light bulb(s) in the back prep table ceiling 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 PIC.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept prop open. opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. DISCUSSED WITH THE PIC.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the floors and wall is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH THE PIC.
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11/06/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
- 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: Non-Fat Yogurt in Superior 1-Dr prep cooler (51F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food item was discarded.
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07/02/2015 | Risk Factor | |
NOTE:
- Send a copy of parasite destruction letter and updated catering menu at (703)653 9448 (Fax).
- Send a copy of service receipt for plumbing (3-Vat sink drain).
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
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): Smoked 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: Bacon (soft) (50F), Sausage (52F), Cooked Asparagus (52F), and Tomato Paste (47F) at the 1DR Prep by Grill.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items that were obove 41F were discarded.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
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: Nova Lox* (salmon) on the catering
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. Send a copy of updated catering menu to HD.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Knife at prep top
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Knife was cleaned and sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bottom shelf of bagel prep table with baskets.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The hose was disattached from the faucet.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Handwashing sink in the back was blocked with equipments.
Correction: Handwashing sink must be easily accessible to employees to wash hands. Equipments were removed and made it available to wash hands.
- Plumbing / Maintained in Good Repair
Observation: The 3-vat sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair. Send service receipt to HD.
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01/13/2015 | Routine | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a routine risk evaluation. A complaint of bare hand contact with ready to eat foods, and failure to wash hands after touching bare body parts. Complaint could not be confirmed.
No violation noted during this evaluation. | 01/06/2014 | Complaint | |
The purpose of this visit was to investigate a complaint in conjunction with a routine risk evaluation. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 300/200 ppm. NOTE: Please remember to provide revised copy of store printed menu and copy of farm raised letter for lox to Health Department within 10 days, and provide copy of revised corporate menu prior to resuming use.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before donning clean gloves.
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. NOTE: Discussed with PIC.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored on shelving.
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.
- 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).
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 tomatoes/lox/sliced roast beef in 3 dr prep cooler (49/45/52), and 2% milk in carafe at coffee station.
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. NOTE: PIC relocated foods in prep cooler to walk-in cooler and disposed of milk in carafe..
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement: eggs/ lox spread, lox cream cheese. Footnote reminder statement on store printed menu (black and white) is satisfactory, but no disclosure asterisk linking eggs to reminder statement. No consumery advisory (disclosure or reminder) on menu provided by corporate office (color). Posted menu over front counter also had no asterisk for items with undercooked eggs.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. NOTE: PIC advised very few customers request eggs to be undercooked, so that option will be discontinued. Corporate menu will not be used until satisfactory consumer advisory is added. PIC will provide copy of coroporate menu with satisfactory consumer advisory prior to resuming use of these menus. PIC will provide copy of store printed menu with eggs served undercooked statement removed, and with disclosure asterisk by all food items containing lox within 10 days.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): shelving in freezer.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the rear wall of kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC restored access to sink.
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01/06/2014 | Routine | |
The purpose of this visit was to conduct a risk evaluation. Hot water heater:Bradford White M17585CN10. PIC provided EHP plan, but had not yet obtained signed employee reporting agreements. PIC will explain agreement and EHP 46 details, and have all employees sign agreement within 48 hours. PIC will obtain parasite destruction information from food vendor and FAX to EHS (Rick Kurtz FAX # 703-278-8157/email Rick.Kurtz@FAIRFAXCOUNTY.GOV) within 48 hours. Parasite destrucition fact sheet,, EHP #45 & 46 in Spanish, and handwashing signs provided to PIC. EHS discussed public health significance of insuring all employees are fully and regularly trained in proper handwashing/glove use.
- 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." No signed illness reporting agreements in file. Note: Provided 2 EHP employee forms in Spanish.
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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after touching nose with hand. Note: PIC instructed employee to wash hands and don gloves..
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.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form with no documentation that fish had undergone required parasite destruction procedures or that parasite destruction was not required.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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 cheese in prep unit top next to grill. Note: cheese relocated to walk-in.
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the rear prep area is blocked, preventing access by employees for easy handwashing. Note: Handwashing access restored during inspection.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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01/10/2013 | Risk Factor | |
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