- Cooling, Cooked Food
Observation: Mix vegetables and tofu were not cooled properly, 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.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The hood filters need cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition (corrected on site)
Observation: The bathroom vents are dusty.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
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03/08/2016 | Routine | |
Today's inspection was a follow-up for the absence of a Northern Virginia Certified Food Manager. Substantial compliance observed. Please ensure a Northern Virginia CFM is on duty at all times during operation. Thank you!
- Permit to Operate/Responsibilities of Permit Holder (repeated violation)
Observation: Health license is not posted in a location conspicuous to customers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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11/02/2015 | Follow-up | |
Due to the pattern of violations, an NOAV, Notice of Alleged Violation will be issued. Please ensure a Certified Food Manager is on duty at all times during operation. Follow-up inspection will be on or after 30 days 30 October 2015.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: Observed chopper, and several knives stored as clean are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (repeated violation)
Observation: Can opener, soda nozzles and ice chute in need of cleaning.
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
- Permit to Operate/Responsibilities of Permit Holder
Observation: Health license is not posted in a location conspicuous to customers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
- Food Manager Certificate and Responsibility (repeated violation)
Observation: The establishment is not under the immediate control of a Northern Virginia Certified Food Manager.
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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09/30/2015 | Risk Factor | |
Please fax a copy of updated Northern VA Certified Food Managers Card.
- Cooling Methods (corrected on site)
Observation: Improper cooling methods observed for hummus on mainline and cooked vegetables in walk-in.
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 and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Can opener, soda nozzles, and ice chute in need of cleaning.
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
- Food Manager Certificate and Responsibility
Observation: No CFM available. CFM's card expired as of 11/02/2014.
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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03/25/2015 | Routine | |
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the quaternary ammonium sanitizing solution was observed not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Cutting utensil(s) on the knife magnet observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Chemical spray bottle observed not properly labeled.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/16/2014 | Routine | |
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Steak hot holding at the improper temperature of 94-114F on steamtable (discarded). Grilled chicken was found at 127F in "Halo Heat/Alto-Sham" hot holding unit (reheated).
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 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: Feta cheese (46F), Tomatoes (44F), Spicy hummus (45F) and Eggplant (44F) were observed at improper cold holding temperature on cold well. Thermostat was set at 50F.
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.
Thermostat was lowered to 35F and foods moved into walk-in for cooling.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing station on front line is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a certified food manager. The PIC presented a Prometric certificate (#000-07-2621, issued on 04/20/09).
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager
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11/07/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An employee was eating, drinking, and/or using tobacco in an area where contamination of exposed food or clean equipment may occur.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Case of shell eggs with broken eggs in container observed stored above tubs of tomatoes.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Wiping Cloths, Use Limitation (repeated violation)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Wiping Cloths, Use Limitation
Observation: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses are not stored off the floor and/or in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Correction: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- Thawing (corrected on site)
Observation: Frozen foods observed thawing in standing water.
Correction: Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Containers of cooked vegetables, observed on counter at 82oF, 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. Discarded.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the milk crate used for shelving is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing station at the along line is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Plumbing System/Maintained in Good Repair
Observation: A leak was observed under 3 part sink.
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.
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08/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Medi, 4037 Campbell Ave, Arlington, VA 22206 »