| No violation noted during this evaluation. | 10/30/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation allows me to clarify processes where your facility may require further assessment.
NOTE: At this inspection further time was taken to discuss with manager the topics of Hand washing, bare hand contact with ready to eat foods and glove use. Also reviewed the Employee Health Policy documents on file and went over the guidelines with staff.
Questions: Call 703-246-2444.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED ACCUMULATIONS OF FOOD RESIDUES AND MISCELLANEOUS DEBRIS ON THE DOUGH MAKER.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.DISCUSSED WITH THE CFM TO CLEAN THE EQUIPMENT AND ITS COMPONENTS PARTS ON A MORE FREQUENT BASIS.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, rust and/or other debris: OBSSERVED THE LOWER SHELF OF THE TABLE NEXT TO THE DOUGH MAKER WAS RUSTED AND CHIPPED.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of rust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.MANAGER HAS BEEN ASKED TO RESURFACE OR REPLACE THE TABLE.
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04/21/2015 | Routine | |
| No violation noted during this evaluation. | 11/07/2014 | Risk Factor | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no smoking signs or international signs in non-smoking area.
Correction: Post no smoking signs or international no smoking signs in non-smoking area. These can be found online at ww.vdh.virginia.gov/breatheasy.
- 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 CONTAINER OF RAW MARINATED CHICKEN ON SHELF OVER RAW BEEF AND RAW CHICKEN AND RAW BEEF PANS ON SAME SHELF IN COVERED CONTAINERS.
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 CFM AND PROVIDED ILLUSTRATED HANDOUT ON CORRECT ARRANGEMENT TO PREVENT CROSS CONTAMINATION. MANAGER AND STAFF CORRECTED THIS ITEM AT TIME OF INSPECTION.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED THE INSIDE OF THE ICE MACHINE HAD VISIBLE DIRT, GRIME AND SEDIMENTS.
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.STAFF STARTED THE PROCESS OF CLEANING AND SANITIZING THE ICE MACHINE DURING THE INSPECTION.
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05/14/2014 | Routine | |
| No violation noted during this evaluation. | 12/27/2013 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:OBSERVED SMALL CONTAINERS OF SALT, YEAST, FLOUR ETC. NEAR THE GRINDER THAT WERE NOT LABELED
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.CORRECTED: CFM LABELED ALL CONTAINERS .
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05/16/2013 | Routine | |
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