Today a ROUTINE INSPECTION of your facility was conducted . Thank you for accompanying me during this visit as your participation allows me to assess areas and processes at your facility that may require further clarification.
QUESTIONS: Please call 703-236-2444
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW BEEF AND RAW CHICKEN STORED ON THE SAME SHELF IN THE WALK IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH OWNER AND PROVIDED A CROSS CONTAMINTION HANDOUT IN ENGLISH AND KOREAN. ITEMS WERE REARRANGED BY STAFF.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. OBSERVED THAT THE EGGS COOKED TO ORDER AND GARDEN BURGER ON THE BOARD MENU HAVE THE CONSUMER REMINDER STATEMENT BUT THE DISCLOSURE STATEMENT IS MISSING.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. DISCUSSED WITH MANAGER TO ADD THE REMINDER STATEMENT, PROVIDED A SAMPLE CONSUMER ADVISORY. UPDATE THIS ON YOUR BOARD IN 5 DAYS. PROVIDE ME WITH EMAIL/PHONE CALL CONFIRMATION.
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03/25/2016 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: Discussed with the CFM that potentially hazardous foods are not to be placed outside and should always be at temperatures below 41F or above 135 F.
QUESTIONS: Please call 703-246-2444
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED STEAK IN THE 2 DR PREP REFRIGERATOR AT 63 F AND IN THE WALK IN REFRIGERATOR AT 64 F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. STEAK IN REFRIGERATORS WERE DISCARDED .
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10/01/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for your assistance in this visit as this helps to clarify your processes that may require further assessments.
NOTE: At this visit EHS discussed further with CFM the issues of bare hand contact with ready to eat foods, glove use and acceptable sanitizer concentrations. Please follow the guidelines of this inspection report and health department visit as repeat violations can lead to further enforcement actions.
Questions: Please call 703-246-2444
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: OBSERVED STAFF HANDLING CHEESE SLICES TO MAKE SANDWICH FOR CUSTOMER.
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.CHEESE WAS DISCARDED AND FRESH CHEESE WAS USED ON THE SANDWICH..
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored on the floor behind the grill.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items. DISCUSSED WITH MANAGER TO MOVE THE BUCKETS UP AWAY FROM THE FLOOR.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED A CONTAINER OF COOKED POTATOES STORED ON THE STORAGE SHELF OPPOSITE THE ICE MACHINE . POTATOES HAD BEEN COOKED APPROXIMATELY 3 HOURS AGO AND WERE AT 66F
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the CHLORINE SANITIZER solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of CHLORINE SANITIZER solution at 50-100 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH MANAGER TO ADJUST THE CONCENTRATION OF CHLORINE SANITIZER TO 100PPM WHEN MEASURES WITH CHLORINE TEST STRIP.
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03/31/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Due to a technical error, a hot holding violation could not be cited as out in the risk factor and violation table of this report. I have cited this item, along with the corrective action in this comment section of this report.
3-501(A) (1) Hot Holding of PHF/TCS Food
No violation noted during this evaluation. | 11/19/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection
to assess the cold holding capability of the Master Built Walk In Cooler. The walk-in cooler was holding potentially hazardous foods at 41F or below.
Please provide a copy of the Certified Food Managers Card to the Health Department by Feb. 28, 2014 via email or fax.
- 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.
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01/28/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced american cheese at 50F on the counter left of the True 2 door prep refrigerator - PUT IN REFRIGERATOR, sliced provolone at 50F on top of the prep containers at the top of the True 2 door prep refrigerator - PUT IN THE REFRIGERATOR, sliced turkey at 46-47F, sliced american cheese at 45F, onion soup at 46F - DISCARDED, raw chicken at 46F in the walk in - ITEMS NOT DISCARDED SURROUNDED BY BAGS OF ICE TO COOL THE ITEMS TO 41F OR BELOW
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.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature. PUT IN THE REFRIGERATOR
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient:onion soup - DISCARDED
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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:sliced turkey, sliced ham
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed grease laden cardboard and newspaper lining the right shelf of the cooktop - REMOVED
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk in
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of spices.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Certified Food Manager/Presence Required (corrected on site)
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.
- 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.
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01/24/2014 | Routine | |
The purpose of this visit was to assess the cold holding capacity of the True 2 door prep refrigerator. The True 2 door prep refrigerator is holding potentially hazardous food at 41F or below.
No violation noted during this evaluation. | 09/03/2013 | Follow-up | |
Today’s inspection was to conduct a Risk Factor 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.
A follow up to asses the cold holding capability of the True 2 door prep refrigerator will be conducted on or about August 28, 2013.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the True 2 door prep refrigerator is not holding potentially hazardous food at 41F or below. Discontinue use of this refrigerator until it is repaired/replaced.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced turkey at 49F, sliced ham at 51F on the True 2 door prep top, cream cheese at 51F in the True 2 door prep refrigerator - DISCARDED
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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:Sliced turkey, sliced ham both items sliced over 24hrs ago
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.
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08/26/2013 | Risk Factor | |
The purpose of this visit was to assess the cold holding capability of the True 2 door prep refrigerator. The True 2 door prep refrigerator is holding potentially hazardous food at 41F or below.
No violation noted during this evaluation. | 04/19/2013 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. 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.
A follow up will be conducted on or about April 19, 2013 to assess the cold holding capability of the True 2 door prep refrigerator.
Please fax to my attention, within 3 months, the take out menu with the complete consumer advisory present. Information on the consumer advisory given to the certified food manager.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State SBS-6565-NE which uses 65,000 BTUs to produced 67 GPH of 120F water at an 80F rise.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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: Observed an employee handling sub rolls with their bare hands - DISCARDED
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed rice at 68F in the rice cooker - DISCARDED
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced turkey (2) at 49F, 50F, cream cheese at 50F in the True 2 door prep refrigerator - DISCARDED
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.
- 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:Sliced turkey (2), cream cheese, sliced ham - SLICED HAM DATEDMARKED THE OTHER TWO ITEMS DISCARDED
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
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:Observed on the take out menu the disclosure is missing, and the asterisk for hamburger, cheeseburger and eggs are not shown
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.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit:True 2 door prep refrigerator
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2 door prep refrigerator
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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04/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Metro Cafe, 139 Spring St, Herndon, VA 20170 »