This visit was made to conduct a routine inspection. The following items require correction:
1. A food protection manager MUST be present at all times the facility is in operation. Please get additional employee(s) certified and within 10 days fax a copy of the card(s) to 703-746-4919.
2. Implement an employee health policy. All employees must know the Big 6 illnesses and the reportable symptoms. Employees may not work when they are sick.
3. Dedicate one of the sinks at the front area as a handwashing sink. It is to be used for handwashing only.
4. All equipment and utensils that come into contact with milk MUST be washed, rinsed, and sanitized every 4 hours.
5. Either use paper towel to clean steamer/frother, or cloth used to clean it must be kept in a sanitizer solution.
Repeat violations shall be subject to civil penalty.
Provided binder with employee health information and gave a Big 6 poster.
- Critical: Certified Food Manager: Presence Required
Observation: There was no food protestion manager present.
Correction: A food protection manager must be present at all times the facility is in operation. Please get additional employees certified and fax the copies of the cards to 703-746-4919.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know the reportable symptoms or the Big 6 illnesses AND the employees told me that if they can't get someone to cover their shift they come to work sick.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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.( food employees did not wash their hands after changiing tasks (going into a different part of the kitchen and then returning to work).
Correction: ALL food employees shall be washing 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 foodborne illness.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop not being stored with the handle above the 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloth used to wipe the steamer/frother not being kept in a sanitizing solution between uses and it is not being changes often enough.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for milk carafe's is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation.(employees iindicated that the carafe's for milk are only being cleaned at the end of the day)
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pitchers, utensils (they were just rinsed).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Location and Placement / Food Area
Observation: There is no handwashing sink at the 3 compartment sink, preventing routine handwashing by food workers.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front service line is being used for purposes other than washing hands.( rinsing equipment, rinsing towels, dumping beverages, etc.)
Correction: A handwashing sink may not be used for purposes other than hand washing. There are two sinks at the service line. Please designate one for handwashing only.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Mechanical Ventilation Required
Observation: The ventilation fans in both restrooms are not working.
Correction: Repair or replace the ventilation fans in both restrooms.
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10/15/2015 | Routine | |
- 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: coffee was not properly covered at the front counter. The coffee was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Single service items (coffee) were observed stored uncovered. Coffee filter was discarded during the inspection.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the rear storage area is blocked, preventing access by employees for easy handwashing. The rear hand sink was blocked with boxes and a basket. Items were removed from the sink during the inspection.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the coffee storage area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/20/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employees did not know all BIG 5 foodborne illnesses or all reportable symptoms. Employee Health material provided
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions ( no test kit for quaternary ammonium)
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (both bathroom handsinks
Correction: signs provided)
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10/21/2013 | Routine | |
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