Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sambura (95F) in hot case.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Hotcase was at 85F. Turned the hotcase up and observed at 145F. Discussed TPHC. Manager will relocate the hotcase behind the counter and keep the hotcase to hothold properly. Potentially hazardous food should be kept at 135F and above. Manager said he will keep hot rather than do TPHC. Discarded.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: hotcase
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: handsink and 3-vat is not sealed to the wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following are in need of cleaning: accumulated food debris on equipments and wall.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/31/2016 | Routine | |
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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10/28/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: handsink in the kitchen needs caulking
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen being used to hold equipments.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Relocated.
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05/22/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Ensure that a Certified Food Manager is present during all operating hours. Per manager, the facility is currently operating as a bakery and only serves Sambusa and Coffee under the health department permit. Thank you. If you have any questions, please call the health department. I have provided you with my business card to contact me if you have any questions.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Sambusa 91F in a hot case which was on low temperature 93F.
Correction: The manager discarded the Sambusa and agreed to maintain Sambusa at 135F or above. The EHS described several options for the holding of Sambusa such as Time as a Public Health control or not holding at all and preparing the sambusa to order. The manager decided to maintain the Sambusa at 135f or above in the hot case. Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The current establishment has not posted the permit to operate in a conspicuous location.
Correction: EHS called Health Department since the current permit cannot be located and has ordered that a replacement permit be sent to the address on file on the application. Once this permit is received, post in a conspicuous location.No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: A certified food manager arrived during the inspection. Per manager, the employee present is currently studying for the CFM exam. There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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08/20/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection. A certified food manager must be present during all operating hours. Thank you for following me through the inspection as your participation allows me to answer any questions or clarify any issues during the inspection. Observed adequate strength of sanitizer in the sanitize basin of the three vat sink. Please remember to obtain and use a test kit for the sanitizer. The employee health policy was in place.
HANDOUTS: Manager requested additional Employee Health Forms and a copy of the Cross Contamination Prevention poster in Spanish language.
INFORMATION:
Information concerning the proper handling of Fats, Oils and Grease produced by food establishments. Further information concerning this will be in the current newsletter. Please share the information with your employees. Thank you.
FACILITY DATA:
Water heater: Rheem Ruud ES-50-12-G
Dish machine: n/a
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Injera bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discard piece of Injera bread that the foodworker touched with bare hands. Per manager, the bread is delicate and removing bread from grill plate is not safe when wearing plastic gloves, Based upon a discussion with the CFM a arge spatula would be the best way to remove the bread from the grill plate to avoid touching the bread with bare hands.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Cardboard lining shelves on the shelf next to the three vat sink. Also, the table near the three vat sink is observed with exposed particle board.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove the cardboard. Provide a table surface which is designed or constructed to be easily cleanable and non-absorbant within 90 days.
- 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 BLEACH test kit within 90 days.
- Equipment / Good Repair / Components / Gaskets
Observation: The drip pan is missing from the hood above the cookline.
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. Within 90 days replace the drip pan at the hood.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: Observed that the back door is open for ventilation.
Correction: Maintain door closed or provide a screen which is sufficient to prevent insects or rodents from entering the facility. The manager closed the door during inspection.
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02/07/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Thank you for your time. Keep the consumer advisory posted on the menu for the Kitfa and place the consumer advisory on the carryout menu which is in the process of bring printed.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Kitfa (raw beef) on the kiosk menu
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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08/02/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection. A certified food manager must be present during all operating hours. Today was the second time no certified food manager was present at the beginning of the inspection. Further enforcement action may be deemed necessary if this is repeated during the next inspection.
Important: It is essential that the hot case be adequate to hold the lentil filled pastries at 135f or above. Monitor the temperature of the internal contents of the pastries to ensure that the countertop hot case is capable of holding potentially hazardous foods, such as lentil or potato filled pastries at 135f or above.
Water heater: Rheem Ruud ES-50-12-G
Dish machine: n/a
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee did not wash hands after handling cash and before serving food to a customer.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Lentil filled pastry 89f in the countertop hot case
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Discarded
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Kitfo
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The unsealed wooden plywood covering the prep sink is absorbant and not easily cleanable.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove the board from the prep sink
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back is covered with a large lid covering the basin for the handwashing sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Two lights out under the hood 30 foot candles.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed windex hanging off a handle of a serving cart above single service cups
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mena Carry Out & Bakery, 6222 Rolling Road, Springfield, VA 22152 »