The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
**The time to type the report is not reflected within the time of the 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)
Observation: Manager do not have an employee health policy in place. 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: EHS DISTRIBUTED FOLDER WITH EMPLOYEE HEALTH POLICY. EHS DISCUSSED WITH MANAGER THE IMPORTANCE OF HAVING AN EMPLOYEE HEALTH POLICY IN PLACE.
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 or her hands before engaging in food preparation, after handling garbage with gloves then changing gloves to prepare food without washing hands.
Correction: DISCUSSED WITH MANAGER TO TRAIN EMPLOYEES TO WASH HANDS OFTEN. FOOD EMPLOYEE WASHED HANDS. 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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: DISCUSSED WITH MANAGER, MANAGER REMOVED CUPS. 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.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: one door upright cooler -- raw burger and cake
Correction: MANAGER INFORMED FOOD EMPLOYEE TO WRAP FOOD ITEMS BEFORE PLACING IN FREEZER TO PREVENT CONTAMINATION. ITEMS WERE COVERED. Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: walk-in cooler -- cooked pasta, cooked rice
Correction: DISCUSSED WITH MANAGER THE IMPORTANCE OF DATE MARKING IF ITEMS ARE NOT USED OR DISCARDED WITHIN 24 HOURS OF PREPARATION. MANAGER DATEMARKED FOOD ITEMS. 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.
- Critical: Food Contact Surface / Safe Construction Materials (corrected on site)
Observation: Containers storing lemon juice and water is not food grade.
Correction: MANAGER DISCARDED CONTAINERS. EHS INFORMED MANAGER TO USE FOOD GRADE CONTAINERS TO STORE FOOD ITEMS. Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walls, stovetop, behind coolers, floors.
Correction: DISCUSSED WITH MANAGER. MANAGER NOTED THAT THEY WILL INCREASE THE FREQUENCY OF CLEANING. DURING THE INSPECTION, FOOD EMPLOYEE BEGAN THE CLEANING PROCESS. 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.
- Refuse Container / Removal Frequency to Prevent Odors and Harborage Conditions (corrected on site)
Observation: Refuse containers are stored full causing an attractant to pests.
Correction: EHS SUGGESTED TO MANAGER TO INCREASE FREQUENCY OF TAKING OUT REFUSE, OVER FLOW OF REFUSE IS AN ATTRACTANT TO PESTS. MANAGER REMOVED REFUSE. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract and harbor insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the physical structure is not maintained in good repair -- ceiling tiles are missing, burned out lights
Correction: MANAGER NOTED THAT THE PHYSICAL STRUCTURES ARE BEING REPAIRED. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed mice droppings. Methods are not being used to control pests.
Correction: DISCUSSED WITH MANAGER TO ELIMINATE CLUTTER AND UNUSE ITEMS TO PREVENT HARBORAGE CONDITIONS. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: MANAGER PLACED MOP IN AIR DRY POSITION. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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02/09/2016 | Routine | |
Approval for a Health Department Permit Operate is denied at this time. Review the cited items above. All items must be corrected as recommended at the time of the next pre-opening inspection.
- Equipment / Non Food / Design / Easy Clean
Observation: Bread/soda crate(s) found used for the following purpose(s):
1) Shelving (remove)
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.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Shelving in the front,
2) Interior shelving of the walkin cooler (rusted),
3) Interior of the Beverage Air reachin freezer,
4) Grease trap (rusted)
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.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The permit holder has removed the water heater previously approved by the Health Department. The new water heater (State GSX50BRT-400 which uses 40, 000 BTU's to produce 43 GPH at an 80F rise) does not have the capacity to meet the hourly peak hot water demands of the food establishment.
Correction: The permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of 60gph of 120F water at a 80F rise@, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- Outer Openings, Protected / Screen Requirements
Observation: Observed back door not self-closing
Correction: tight-fitting.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Walls throughout facility,
2) Ceiling tiles (missing),
3) Burned out lights
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Litter
Observation: Observed an accumulation of litter outside the back door.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Ceiling tiles,
3) Floor/wall junctures underneath and behind equipment and shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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12/18/2015 | Follow-up | |
Restaurant representatives - add corrected or new information about Manos Pizza, 6653-G Little River Turnpike, Annandale, VA 22003 »