Thank you for correcting all violations noted on previous inspection.
No violation noted during this evaluation. | 02/08/2016 | Risk Factor | |
**Please add missing metal Protector Trays under Sewage Lines in basement above all food items including bread and dry storage single service utensils and equipment. **
**Observed flies in kitchen area, 3vat sink area, and in basement. Please fax or email copy of Pest Control Service Invoice to Health Department for this month by 8/7/15.
EHS provided additional copies of Handwashing signage and Employee Health Policy forms.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE HANDLE RAW MEAT WITH BLUE GLOVES (USED FOR RAW FOOD ITEMS), REMOVE GLOVES, AND REMOVE COOKED FOOD ITEMS FROM FRYER WITHOUT WASHING HANDS.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS BEFORE PUTTING ON NEW GLOVES.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED COFFEE CREAMER BOTTLE STORED IN ICE MACHINE ON TOP OF ICE USED FOR DRINKS.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. CFM REMOVED BOTTLE FROM ICE. CFM DISCUSSED WITH FOOD EMPLOYEES.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOP AT MAIN ICE MACHINE AND IN DRIVE THRU ICE BOX WITH SCOOP HANDLE TOUCHING ICE.
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. EHS EXPLAINED PROPER PROCEDURES, CFM REMOVED ICE SCOOPS FROM ICE, CFM DISCUSSED WITH FOOD EMPLOYEES.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED CONTAINERS OF ICED TEA STORED ON FLOOR OF KITCHEN AND IN WIC.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. CFM PLACED ON MOBILE RACKS.
- 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 44F, LIQUID EGGS 46F, PACKAGED CHEESE 46F - WIC #2
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. TEMPERATURE ADJUSTED AND OBSERVED AT 38F. YOGURT DISCARDED, LIQUID EGGS OBSERVED AT 41F BY END OF INSPECTION.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): STICKERS NOT PLACED AT SANDWHICH OPEN PREP COOLER FOR FOOD ITEMS USING TIME. CFM REMINDED FOOD EMPLOYEE TWICE BEFORE CORRECTION.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. FOOD EMPLOYEE PLACED TIME STICKERS PER FOOD ITEM.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the @3VAT SINK with a concentration of >200ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. PLEASE OBSERVE MANUFACTURER'S USE DIRECTIONS - ADD WATER IF NEEDED, OTHERWISE CALL FOR REPAIR.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level AT MOP SINK is not observed. OBSERVED HOSE PIPING AT MOP SINK TOUCHING BASE OF MOP SINK BASIN, NO AIR GAP.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. CFM CUT PIPES TO ABOVE FLOOD RIM LEVEL.
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07/30/2015 | Routine | |
Please attain a Certified Food Manager's Card and fax or email copy to Health Department by 2/9/15.
HANDWASHING REMINDER
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. NO SOAP WAS OBSERVED AT ANY OF THE 3 HANDSINKS IN KITCHEN.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CFM REFILLED SOAP DISPENSERS.
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01/30/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
EHS provided manager with information for receiving a CFM photo ID card and hand washing handouts.
Note to Managers:
-Recommend pest control service for the drain flies
-Repair the leaks and remove the standing water observe today.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employee throwing away there water bottle with disposal gloves and then returns back to the sandwich prep station preparing a sandwich with the same 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.---The food employee discarded the gloves, wash their hands and put on a new pair of gloves. The sandwich that was being prep was discarded.
- 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: bottom container of slice tomatoes was store on top a open container of slice tomatoes, open box of ice cream cones was underneath a sewage line
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.---The bottom container of slice tomatoes was discarded and the open box of ice cream cones was moved away from the sewage line.
- Equipment / Good Repair / Components / Gaskets
Observation: The door on the Beverage air 1dr cooler needs repair.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Ice Tea Dispensers & Consumer Self-Serve Utensils Cleaned Every 24 Hours
Observation: Surfaces of the soda dispensers 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) shall be cleaned at least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: ice cream cone holder and exterior surface at the ice cream dispenser
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand washing sink piping and the right side 3-vat faucet are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.---Paper towels was provided
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor drain underneath the 3-vat sink needs a floor drain grate and the drywall underneath the handwashing sink near the flat top grill is missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects. Drain flies on the ceiling located in the men's restroom.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed standing water near the 3-vat sink area, in the basement underneath the multiplex soda equipment and near the walk-in coolers.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/14/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
dish machine: n/a
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item were found subject to contamination after receipt and during storage due to the condition as described: The ice defrosting in the Delfield 1dr cooler was dripping on the open packaged of slice white cheese.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.---Discarded
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded cheese 48F, shredded cheese salad 46F
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. ---shredded cheese discarded and the shredded cheese salad 46F was move to a unit that is 41F and below.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Ice chutes at the soda fountain machines needs cleaning.
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair (corrected on site)
Observation: Observed that the ceiling near the 3-vat sink leaking.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.---Service technician was onsite before the visit and repair the leaking ceiling during the inspection.
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04/15/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for correcting all violations.
- 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. MANAGER POSTED A HANDWASHING SIGN AT THE HANDSINK BY THE THREE COMPARTMENT SINK.
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09/13/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
If you have any questions please contact me at 703-246-8447.
Thank you.
Water heater: A.O. Smith
Model: BTH-120-100
BTU: 120000
gph: 136.72
Dishmachine: n/a
If you have any questions please contact me at 703-246-8447.
Thank you.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at center cooking area was measured at a temperature less than 100°F. Handsink water at 97F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- 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. MANAGER FOUND A SIGN AND POSTED AT HANDSINK.
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03/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #5033, 7600 Little River Turnpike, Annandale, VA 22003 »