The purpose of this visit is to conduct a routine inspection.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature.
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. MANAGER PLACED THE EGGS IN A REFRIGERATION UNIT DURING THE BREAKFAST TIME.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2DR TRUE REFRIGERATOR, 2DR TRUE REFRIGERATOR.
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. MANAGER PLACED THERMOMETERS IN THE REFRIGERATION UNIT.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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. The hand washing sink by the coffee machine needs a hand washing sign.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS provided hand washing sign to post at hand sink.
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03/07/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Discussed active managerial control with the managers.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the cookline is 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. MANAGER REMOVED POTS, PANS, COOLING RACK AND OTHER ITEMS FROM THE PATH OF THE HAND SINK.
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09/02/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided information on active manager control.
Provided additional hand washing signs.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Black Beans (122F) in the hot holding station.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. MANAGER REHEATED BLACK BEANS THEN RETURNED TO THE HOT HOLDING STATION.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED WOOD USED IN THE 2DR PREP UNIT BY THE COOKLINE. OBSERVED WOODEN BOARD USED AS A PREPARATION TABLE.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. EHS SUGGESTED USING LARGER CONTAINERS TO FILL IN THE GAP IN THE REFRIGERATION UNIT AND USING A LARGE CUTTING BOARD TO REPLACE THE WOODEN BOARD. MANAGER WILL REMOVE THE WOOD FROM BOTH PLACES.
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02/25/2015 | Routine | |
Cooling method information is provided to the operator. Do NOT cool directly from stove to walk-in cooler. There are specific times it must be met.
It is noted that the facility is now offering retail sale. The labels on these packaging must include the ingredients within the package.
As a reminder, cheese used for pupusa must be discarded within 4 hours.
The next inspection will be in approximately 6 months.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Beef Soup at 86F (6Hr).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Beef Soup was reheated to 205F with be hot held for rest of the day.
- Critical: Consumer Advisory, Disclosure Provided
Observation: Consumer Advisory disclosure is missing on the menu for Kitfo.
Correction: Revise the menu with Consumer Advisory disclosure. Suggested wording is given to the food operator.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen being stacked high with utensils and other cooking items. Handsink was not accessible for handwash.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Keep handwashing sink accessible all times. Items were removed from handsink.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed personal care medicine was stored above prep area.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. Items were moved to designated area.
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12/12/2014 | Risk Factor | |
After cutting tomatoes at room temperature, it is recommended to place them inside the prep refrigerator or inside the walkin refrigerator to cool quickly to 41F or less. The prep top should not be used for cooling - it is designed to maintain a temperature, not reduce it. Handsinks must be kept clear and clean and be easily accessible. A new employee had been informed about the establishment's employee health policy as evidenced by a signed form. The next inspection will be in approximately six months.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facilites located at the cookline and the dishwash area were 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.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink - both restrooms.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required
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.
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05/16/2014 | Routine | |
This was a risk factor assessment. The operator is doing many things right. The 3 vat sink was set up correctly - test kit was used to verify the correct concentration of sanitizer chemical. Date marking was in place. Glove use was apparent. New employee had been given information regarding the employee health policy - signed agreement was presented.
The next inspection will be in approximately six months.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands prior to putting on clean single-use gloves.
Correction: Food employees must wash their hands at any time new gloves are put on.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: There were no paper towels at the back handsink.
Correction: Provide paper towels at all handsinks.
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11/21/2013 | Risk Factor | |
The purpose of this inspection was to conduct a routine inspection.
Please email a copy of the revised menu to the health department as soon as possible. The unused, unnecessary grease trap should be removed from the premises. It only becomes something else that requires regular cleaning.
The three compartment sink is to be used from left to right to minimize contamination of clean dishes, etc. from the adjacent handsink. The use of chlorine (bleach) as a sanitizer was also discussed with the operator.
Implement date marking as was discussed.
Please fax copies of the Employee Health Agreement form to the health department within 7 days.
The next inspection will be in approximately six months.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
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: beef and lamb stews were observed in containers without markings.
Correction: Mark the "throw away date" on prepared items which may be used beyond 24 hours.
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05/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Manna Bistro & Bakery, 14215x Centreville Square, Centreville, VA 20121 »