- Cooling Methods (corrected on site)
Observation: The cut melons on the counter in a plastic container stored on top of another container with ice were not cooling properly. The bottom container should be larger so that the container with the cut melons can be completely surround with ice to accomplish cooling within the time and temperature criteria (once sliced melons must reach 41 F within 4 hours).
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The top portion of the slicer, the can opener, inside the "Nourishment" refrigerator/freezer and the kitchen bathroom ceiling air duct are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The two part sink basin stoppers are not in maintained good repair. The steamer drain pipe does not extend all the way to the floor drain nor should it be on the floor. The Nourishment room hand washing sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: Two light bulbs in the Nourishment room ceiling and the light bulb in the Nourishment upright one door freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing
Observation: The walls around the new walk-in refrigerator and some base tiles in the kitchen are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (repeated violation)
Observation: Fruit fly pest harborage conditions were observed on the premises.
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions.
- Cleaning, Frequency and Restrictions
Observation: The kitchen walls are not cleaned as often as necessary to keep them clean (fruit fly droppings).
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/16/2016 | Routine | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Scrambled eggs hot holding at the improper temperature of 115 F in the steamtable
Correction: there was about a three inch air gap between the egg pan and the edge of the steamtable where steam was escaping the unit
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09/04/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/16/2015 | Risk Factor | |
The grease interceptor is cleaned quarterly.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Foods (milk containers, plated salads, shredded cheese, turkey, cut lettuce) in the walk-in refrigerator cold holding at the improper temperature of 46 F. The Maintenance Director adjusted the unit to a colder setting.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager when I arrived.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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12/05/2014 | Risk Factor | |
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the dispensing nozzles on the Minute Maid juice dispenser are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located at kitchen is not maintained so that it is accessible at all times for employee use. Hand sink was blocked by mobile cart.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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09/09/2014 | Risk Factor | |
1. Light bulb in Nourishment refrigerator is burnt out.
2. Warewashing machine is soiled with food debris and limescale. The PIC said that a new dish machine is on order.
3. Do not use "Traulsen" 2-dr refrigerator until repaired.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Containers of chocolate and strawberry shakes cold holding at the improper temperature 67F in Nourishment refrigerator (discarded). Yogurt (46F) and chef's salad (50F) in "Traulsen" 2-dr refrigerator were observed at improper cold holding temperature (the unti appears not working properly
Correction: foods were relocated inside the WIC).
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06/10/2014 | Risk Factor | |
- Cooling Methods, Food containers (corrected on site)
Observation: Food container of egg puree, tightly wrapped with plastic was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Warewashing Machine, Cleaning Frequency
Observation: The surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Plumbing System/Maintained in Good Repair
Observation: The piping under wash basin is leaking and the drain stopper does not close properly.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Covering Receptacles (corrected on site)
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors. The dumpster doors were observed open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Refuse/Maintaining Refuse Areas and Enclosures
Observation: The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean.
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Intensity/Lighting
Observation: Light bulb in Nourishment refrigerator is burnt out.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing
Observation: Floor and cove tiles in kitchen and 3-compartment sink area are in need of re-grouting.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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03/31/2014 | Routine | |
Wash hands frequently.
Maintain the refrigerators at 41 F or less.
Check the sanitizer concentration frequently.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Degreaser was attached to the sanitizer premix system at the 3 compartment sink (Eco lab changed the premix system hoses and set the sanitizer up properly).
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink in the nourishment prep area and the main kitchen were not maintained accessible to the employees at all times. [A cart was observed blocking the main kitchen hand sink. A trash can was observed blocking the nourishment prep area].
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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12/05/2013 | Risk Factor | |
* Temperatures to watch closely
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located in the Nourishment prep area is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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09/24/2013 | Risk Factor | |
Eggs to order allowed by facility using eggs pasteurized in the shell.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: PHF items in Traulsen 2 door uprt holding above 41oF, including packaged yogurt and packaged butter at 46oF. Items moved to walk in. Three plates of chef salad at 47oF. Items discarded.
Correction: PHF items shall be held at 41oF or less.
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06/18/2013 | Risk Factor | |
1. Provide a functional toilet paper dispenser in the employee rest-room.
2. Seal loose laminate shelving in the Nourishment prep area cupboard.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Foods in the walk-in refrigerator (cole slaw, shredded cheese, sliced turkety) cold holding at the improper temperature of 47oF [Repair called immediately].
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Clean equipment and/or utensils are not stored in a self-draining position that allows air drying [cups & pitchers].
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Boxes of single service items found stored on the floor in the storage room.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Plumbing System/Maintained in Good Repair
Observation: The 3-compartment sink is not maintained good repair [The middle basin drain pipe is missing, the left basin drain pipe leaks, the middle and left stoppers are not functioning properly]. The 2-compartment sink stoppers are not working properly. The wall hose connection drips water.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents [Air gaps observed under the doors that lead to the trash & recycling dumpsters].
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles inside the refrigerator portion of the Nourishment area refrigerator/freezer unit.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food (Nourishment prep area).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Intensity/Lighting
Observation: The light intensity is below 10 foot candles in the mop sink closet.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Physical Facilities/Repairing
Observation: Some floor tiles in the employee rest-room
Correction: some baseboard tiles and grout in-between some floor tiles in the kitchen
- Cleaning, Frequency and Restrictions
Observation: The floor in the dry goods storage room is not cleaned as often as necessary to keep it clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/08/2013 | Routine | |
1. Make sure to re-heat all the foods properly to at least 165F for 15 seconds.
2. Wash hands frequently.
3. Reorganize the equipment to make kitchen hand sink easily accessible.
4. Repair hole in the wall behind 2-part sink.
5. Seal warewashing machine's drain board to the adjoining wall.
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Sausage patties (71F) and boiled eggs (74F), from morning's breakfast were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Pork (98F) and Maccaroni and cheese (112F) were found at improper hot holding temperature.
Correction: (discarded) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Egg salad (54F) and Butter spread (51F) were observed at improper cold holding temperature in the "Traulsen" 2-dr refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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12/12/2012 | Risk Factor | |
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