The purpose of today's visit was to perform a routine inspection.
Please email me within 5 days the invoice for the repair of the Edesa 2 door prep refrigerator.
Discussed with CFM the complete consumer advisory if eggs are to be served for breakfast any style, left written information.
- 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: Cut onions, sliced tomatoes
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.DISCARDED
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw shell eggs stored over mozzarella in the True flat top prep refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. RELOCATED EGGS, FOUND A PROPER FOOD STORAGE CHART WHICH HAD BEEN GIVEN TO THE FACILITY AT AN EARLIER INSPECTION
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Raw ground beef stored in the handsink
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. PUT UNDER RUNNING WATER AT THE 3-VAT SINK
- 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 cut feta at 45F on the Continental prep top,sausage at 43F on the Edesa prep top, hardboiled egg shell removed at 43F in the Edesa prep refrigerator
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.MOVED TO THE MAXX REFRIGERATOR TO COOL TO 41F
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Tuna salad, hard boiled egg shell removed
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.ITEMS DATEMARKED
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (repeated violation)
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F.Edesa prep refrigerator read 1F, Continental 3 door prep refrigerator 48F
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Edesa 2 door prep refrigerator 46F
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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located adjacent to the 3-vat sink was blocked for use by thawing ground beef in the sink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) above the 3-vat sink and the floor mixer are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under the 3-vat sink, floor/wall juncture at the back of the kitchen in the mixer area, grease trap and, ice machine 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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03/18/2016 | Routine | |
The purpose of this visit was to assess the cold holding capability of the Continental 3 door prep refrigerator and the Maxx Cold refrigerator . Presently they are capable of maintaining PHF/TCS food at 41F or below.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: 1. Continental 3-door reach-in refrigerator at the sandwich prep. line, 2. Edesa 2-door reach-in refrigerator at the pizza prep. line, 3. True reach-in refrigerator next to the pizza oven.
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. DISCUSSED WITH THE MANAGER THAT ALL REFRIGERATION UNITS SHALL BE PROVIDED WITH A THERMOMETER THAT ACCURATELY MEASURES THE AMBIENT AIR TEMPERATURE INSIDE THE UNIT TO ENSURE IT IS HOLDING FOODS AT 41F OR BELOW.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following were in need of cleaning: 1. Floors, 2. Walls, 3. Cove molding.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH THE MANAGER INCREASING CLEANING FREQUENCIES.
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08/20/2015 | Follow-up | |
Today I conducted a routine inspection at the above named establishment. During my inspection I discussed several items with the manager as general reminders:
1. Equipment that is not being used shall be removed from the kitchen to prevent harborage of insects.
2. General cleanliness needs to be addressed to remove food debris and soil. Clean all surfaces of equipment including exteriors of units such as doors and door handles, inside units including floors and shelves.
A follow-up inspection will be conducted on or around Wednesday, 8/19/2015 to ensure refrigeration units are capable of functioning at 41f or below. If you have any questions or concerns please don't hesitate to contact me at 703-246-2444.
- 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. Observed the manager not wash his hands before putting on gloves.
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. DISCUSSED WITH THE MANAGER THAT HE SHALL BE WASHING HIS HANDS AT THE HAND SINK USING WARM WATER AND SOAP PRIOR TO PUTTING ON GLOVES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Raw chicken inside the Continental 3-door reach-in refrigerator at the sandwich prep. line: 45f, 2. Sliced turkey inside the Continental 3-door reach-in refrigerator at the sandwich prep. line: 50f, 3. Whipped butter packets inside the Maxx 2-door upright refrigerator: 45f.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED WITH THE MANAGER THAT ALL COLD FOODS SHALL BE HELD AT 41F OR BELOW AT ALL TIMES TO PREVENT BACTERIAL GROWTH.
- 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: 1. Hamburgers, 2. Eggs.
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. DISCUSSED WITH THE MANAGER THAT THE FOOD ITEMS SUCH AS HAMBURGERS AND EGGS SHALL BE IDENTIFIED WITH AN ASTERICK (*) NEXT TO THE FOOD ITEM AND A STATEMENT THAT SAYS "COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED FOODS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS." MANAGER SHALL PROVIDE STICKERS ON ALL HIS TAKE OUT MENUS TO INDICATE THESE FOODS MAY BE SOLD UNDERCOOKED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: 1. Continental 3-door reach-in refrigerator at the sandwich prep. line, 2. Edesa 2-door reach-in refrigerator at the pizza prep. line, 3. True reach-in refrigerator next to the pizza oven.
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. DISCUSSED WITH THE MANAGER THAT ALL REFRIGERATION UNITS SHALL BE PROVIDED WITH A THERMOMETER THAT ACCURATELY MEASURES THE AMBIENT AIR TEMPERATURE INSIDE THE UNIT TO ENSURE IT IS HOLDING FOODS AT 41F OR BELOW.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device. Observed no food thermometer at the establishment.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. DISCUSSED WITH THE MANAGER THAT HE SHALL OBTAIN A FOOD THERMOMETER THAT IS CALIBRATED USING AN ICE WATER BATH AT 32F AND USE IT TO CHECK THE TEMPERATURES OF HIS HOT AND COLD FOODS.
- 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: 1. Continental 3-door reach-in refrigerator at the pizza prep. station: 48f.
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. DISCUSSED WITH THE MANAGER THAT ALL REFRIGERATION UNITS SHALL BE CAPABLE OF HOLDING FOODS AT 41F OR BELOW. FOLLOW-UP WILL OCCUR ON OR AROUND 8/19/2015 TO ENSURE REPAIR HAS BEEN MADE.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: 1. Meat slicer, 2. Can opener, 3. Dough mixer.
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 MANAGER THAT THE EQUIPMENT AND UTENSILS USED FOR PREPARATION OF FOOD SHALL BE CLEANED AND SANITIZED AFTER EACH USE OR AT LEAST EVERY 4 HOURS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen next to the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH THE MANAGER THAT THE KITCHEN HAND SINK SHALL BE ACCESSIBLE SO HE NEEDS TO REMOVE THE CLUTTER FOUND IN THE BASIN OF THE SINK.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following were in need of cleaning: 1. Floors, 2. Walls, 3. Cove molding.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH THE MANAGER INCREASING CLEANING FREQUENCIES.
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08/17/2015 | Routine | |
The purpose of this visit was to respond to a complaint received by the Health Department March 20, 2015. The complainant allegedly received a cockroach in their pizza crust. Upon investigation of the cookline, 3-vat sink area, prep area, no roaches noted. Discussed with the CFM to increase the cleaning frequency of the facility. According to the CFM pest treatment was received two weeks prior and would be repeated in another week. Please fax/email the pest control treatment invoice.
The complaint is not confirmed.
No violation noted during this evaluation. | 03/24/2015 | Complaint | |
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw shell eggs stored with peppers, celery in the Maxxcold refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. FOOD MOVED TO THE CORRECT SHELF, A PROPER STORAGE CHART WAS ON THE REFRIGERATOR DISCUSSED WITH THE CFM ON PROPER STORAGE OF RAW AND READY TO EAT FOODS
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02/18/2015 | Risk Factor | |
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.
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: 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Rice pudding, hummus
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following units are not accurate in °F: Continental 3 door prep refrigerator, Edesa 2 door prep refrigerator
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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, and/or other debris:Gaskets of the Edesa 2 door prep refrigerator, interior of the Continental 3 door prep refrigerator and MaxxCold 2 door refrigerator
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Plumbing / Maintained in Good Repair
Observation: Observed the hot water at the handsink adjacent to the cookline is not working.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Observed the back door is kept open for ventilation and opening is not protected by a screen or other effective means and flies are present in the cooking area.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.BACK DOOR CLOSED
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture along the wall at the 3-vat sink, floor under all refrigerators/freezers, floor/wall juncture in the cook area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.REMOVED FROM FACILITY
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09/25/2014 | Routine | |
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.
Please email me, within 5 days, the invoice for the repair of the Continental 3 door prep refrigerator.
Discussed and gave the CFM in English and Spanish fact sheets on cooling methodology's, handwashing, hot and cold holding temperatures, safe cooking temperatures. In addition food storage charts were given to the CFM in Arabic and Spanish.
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 Continental 3 door prep refrigerator was not capable of maintaining the temperature of TCS/PHF at 41F or below. Do not use this refrigerator until it is repaired and capable of maintaining the temperature of TCS/PHF at 41F or below.
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food items are received at inadequate temperatures:Ham, salami at 55F
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. DISCARDED, DISCUSSED WITH CFM WHEN FOOD IS RECEIVED EITHER PURCHASED OR DELIVERED BY A VENDOR IT MUST REMAIN AT 41F OR BELOW
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw hamburger above ready to eat pickles, peppers in the Continental 3 door prep refrigerator, raw eggs above cooked chicken wings
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. GAVE THE CFM FOOD STORAGE CHART
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed pizza sauce at 80F in a steam well
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. REHEATED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed tzatziki at 48F on the Continental 3 door prep refrigerator
Correction: sliced salami at 47F, sliced corned beef at 47F, raw hamburger at 43-44F, chicken wings at 44-45F in the True flat top prep refrigerator
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05/14/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Continental Prep Cooler,
2) Maxx Cold Reachin Cooler,
3) Edesa Prep Cooler,
4) True Reachin Freezer
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Burned out lights in the back food prep/dishwashing area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/17/2014 | Follow-up | |
Approval for a Health Department Permit Operate is denied at this time. Review the cited items above. All items must be corrected as recommended at the time of the next pre-opening inspection. Call the Health Department at 703-246-2444 in order to arrange follow inspection.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1) Seal/paint wooden backing on shelving in the back and seal to the wall.
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 / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Continental Prep Cooler,
2) Maxx Cold Reachin Cooler,
3) Edesa Prep Cooler,
4) True Reachin Freezer
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Shelving,
2) Exterior of the grease trap,
3) Gaskets and interiors of the reachin units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:
1) Hamilton Beach blender (remove),
2) Sunbeam microwave (remove),
3) Cuisinart food processor (remove)
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- 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. 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.
- Plumbing / Maintained in Good Repair
Observation: Observed the back handsink to be in disrepair (no hot water)
Correction: Replace the faucet to provide both hot and cold water.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Seal gaps along wall seams in the front food prep area in front of pizza oven,
2) Remove glue residue from the walls in the front food prep area in front of the pizza oven,
3) Walls around the mop sink,
4) Floor tiles around the floor drain in the mop closet,
5) Burned out lights in the back food prep/dishwashing area,
6) Walls in the dishwashing area (repaint).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment along the grill line,
2) Walls in the front food prep area,
3) Walls in the dishwashing area
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/04/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Monaco Deli & Pizzeria, 10123 Colvin Run C, Great Falls, VA 22066 »