Martin Leppert Sipes Vfw Post #9274, 7118 Shreve Rd, Falls Church, VA 22043 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Martin Leppert Sipes VFW Post #9274
Address: 7118 Shreve Rd, Falls Church, VA 22043
Type: Full Service Restaurant
Phone: 703 251-9274
Total inspections: 6
Last inspection: 03/15/2016
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Inspection findings

Inspection date

Type
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink daily to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium tablets at a concentration of 200-400ppm. Change the water at the 3-vat sink and wet towel buckets (used to wipe down all surfaces) at least once every 2 hours or more often as needed.
4. Management should ensure everything they see and touch is cleaned and sanitized daily.
5. Management should use all other chemicals for cleaning the restrooms only.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
  • 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: 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: 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: 1. Opened packages of hot dogs, 2. Opened packages of deli meats, 3. Opened packages of cheese.
    Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. DISCUSSED WITH THE MANAGER AND MANAGER DISCARDED THE FOODS. SEE HAND OUT PROVIDED FOR MORE INFORMATION.
  • Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
    Observation: The certified food manager could not provide a food temperature measuring device.
    Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. DISCUSSED WITH THE MANAGER. PROVIDED MANAGER WITH A NEW FOOD THERMOMETER.
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a QUATERNARY AMMONIUM test kit for the tablets used at the 3-vat sink. DISCUSSED WITH THE MANAGER. CURRENTLY THEY HAVE TEST KITS FOR BLEACH BUT NOT THE TABLETS WHICH ARE A QUATERNARY AMMONIUM SANITIZER. PROVIDE THE TEST KIT FOR THE QUATERNARY AMMONIUM TO ENSURE THE CONCENTRATION IS EFFECTIVE BETWEEN 200-400PPM.
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Observed the interior of the ice machine unclean.
    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 MANAGER AND MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE AS OFTEN AS NEEDED.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Exteriors of equipment including but not limited to refrigerators, freezers, ovens, ranges
    Correction: 2. Sinks and drain boards
  • Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
    Observation: Observed that hand soap was not provided at the kitchen hand sink.
    Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH THE MANAGER AND MANAGER PROVIDED MORE SOAP IN THE DISPENSOR.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at the kitchen hand sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH THE MANAGER AND SHE PROVIDED PAPER TOWELS.
  • Handwashing Signage at Handwashing Facilities Required (corrected on site)
    Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided in the men's restroom hand sink.
    Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH THE MANAGER AND PROVIDED HER WITH A SIGN.
03/15/2016Routine
Today I conducted a routine inspection and discussed the following with a manager:
1. Management shall monitor hand washing practices and usage of disposable gloves by all staff members.
2. Management shall calibrate the metal stemmed food thermometer at least once a week in an ice water bath at 32f to ensure accuracy. The food thermometer shall be used to take temperatures of cold food, re-heated foods, cooling foods, etc.
3. Management shall ensure opened packages of commercially processed foods like deli meats, cheeses, sauces, dressings, etc. are labeled with the "use by" date that does not exceed 7 days including the day the package was originally opened.
4. Management shall ensure all chemicals are properly stored on shelves separate from clean equipment, utensils, food, etc.
5. Management has stated all menu items are fully cooked to internal temperatures of 145f, 155f and 165f. No foods are undercooked. Once the menu is complete please email me a copy of the menu for the file.
6. Management shall always instruct kitchen staff on proper storage of raw animal foods whether refrigerated or frozen.
7. Kitchen staff shall use the chlorine test kit to measure the concentration of bleach water used at the sanitize basin of the 3-vat sink and wet wiping cloth buckets. Maintain 50-200ppm at all times.
8. Reiterate the Employee Health Policy frequently.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation.		09/30/2015Routine
Plumbing is under repair.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    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)
05/16/2014Routine
This visit was requested by the Post Commander, Richard Corder, to conduct an evaluation of the existing kitchen to determine whether there are any needed changes/upgrades to meet the current code requirements.
INSPECTION
1. Provide a hand washing sink with soap and paper towel dispensers at the bar.
2. Provide indirect waste water drain lines/air-gaps between all compartments of three-compartment sink and the main sewer line.
3. Provide a hand washing sink with soap and paper towel dispensers at the kitchen and 3-compartment sink area.
4. Provide storage for clean utensils at both the bar and the kitchen 3-compartment sink areas.
5. Caulk all crevices and spaces between kitchen walls and the kitchen floor corners.
6. Calk the exhaust hood system to wall.
7. Provide lighting (light bulbs) under the hood.
8. Provide light shields all bulbs under the hood and elsewhere at the kitchen.
9. Clean and refinish surfaces under the kitchen food preparation table. The surfaces shall be made smooth, nonabsorbent and washable.
10. Remove broken equipment, including microwave oven and the old ice maker.
11. Repair damaged wall by the walk-in refrigerator.
12. Provide a self-close device on the exterior back door.
13. Provide a self-close device on the ladies' hall way rest room door.
14. Provide adequate lighting of at least 20 foot candles at all rest rooms.
15. Provide water stoppers/plugs for both the kitchen and the bar three-compartment sinks.
16. Provide a certified food manager.
17. Water heating equipment is undersized. In the future if replaced, it shall be upgraded to one with a recovery rate of at least 60 gallons per hour of 120 f degrees water at 80 F degrees rise.
No violation noted during this evaluation.		01/06/2014Other
The purpose of today's visit was to conduct a risk factor assessment. Thank you for your assistance in this process.
No food preparation of food service was in progress during this inspection.
No violation noted during this evaluation.		12/31/2013Risk Factor
The purpose of this inspection was to perform a routine inspection
No violation noted during this evaluation.		06/18/2013Routine

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