This visit was made to conduct a follow up to the risk factor assessment conducted on November 2, 2015. The following corrective actions have been taken:
- The Person in Charge has a valid Northern Virginia Certified Food Protection Manager card. Thank you for getting this card.
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Observed uncovered food in the undercounter unit on the prep line.
Correction: Foods shall remain covered at all times.
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11/16/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. The Person in Charge was very helpful during the visit. Thank you. The following issues require attention:
1. Please ensure that food employees are washing their hands with soap before engaging in food preparation and any time after possible contamination including the following times:
- After handling soiled equipment or utensils
- During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- When switching between working with raw food and working with ready to eat food
- Before donning gloves to initiate a task that involves working with food
- After engaging in any other activities that contaminate the hands
2. Please obtain a Northern Virginia Certified Food Protection Manager card. Every establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times . Instructions on how to obtain the card were provided to the Person in Charge. A follow up visit will be conducted in approximately 10 days to confirm that someone holds this card during operating hours.
Note: An updated employee health policy poster was provided to the Person in Charge. Please review the policy with all food workers and ensure that they understand it.
*Repeat Observations Are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: There was no certified Food Protection Manager (FPM) on the premises as the time of the risk factor assessment.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. As per Person in Charge, the company has already arranged for certain staff to take this exam sometime next week. A follow up visit will be conducted to verify.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed food employees fail to wash their hands between changing tasks from cooking and cooling noodles to cutting tomatoes, from handling dirty dishes to changing to handling clean dishes and also not washing their hands before donning a new pair of gloves.
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. Spoke to Person in Charge and she instructed food employees to change gloves and wash hands when changing tasks and when putting on new gloves.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Observed uncovered food in the undercounter unit on the prep line.
Correction: Foods shall remain covered at all times.
- 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. No sign was provided in the men's lavatories used by the food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. A handwashing sticker was provided to the Person in Charge.
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11/02/2015 | Risk Factor | |
Discussed handwashing requirements and procedure with employee and person-in charge.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths placed on the prep table between use.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: top of dishmachine, inside of ice machine cover.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at dishwashing area handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/02/2015 | Routine | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
No violation noted during this evaluation. | 09/15/2014 | Training | |
This visit was made to conduct a routine food safety evaluation.
Monitor cooling methods for noodles to ensure that they cool to 41 degrees F in ice water bath before being placed in containers, covered, and stacked.
*Repeat violations are subject to civil penalty*
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Cooked noodles are not cooled in ice bath to 41 degrees before being placed in walk-in in covered containers that are stacked. (Observed covered stacked containers of noodles at 48-50 degrees F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (Containers of noodles were uncovered in walk-in so thay can cool to 41 degrees F)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked chicken in right 2 door prep top, bean sprouts in left 2 door prep top.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items will be used or discarded within 4 hours)
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08/27/2014 | Routine | |
This visit was made to conduct a training (standardization) inspection. The follwing risk factors and public health interventions were observed:
- Improper holding temperatures - time/temperature relationships
- Poor personal hygiene - hands as a vehicle of contamination
- Employee health
No violation noted during this evaluation. | 05/14/2014 | Training | |
The District Manager, Mark Werner, e-mailed me a copy of the Northern VA CFM for the Beauregard Noodles and Co. Lindsay Imon, 110636, exp. 11/9/2016 and Matthew Werner, 110623, exp. 12/29/2017.
No violation noted during this evaluation. | 01/21/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The PIC was very helpful and knowledgeable. The following items require attention:
1) Obtain Northern VA CFM card and fax a copy to me within 10 days at 703-746-4919 Attn: Lydia Zweimiller or lydia.zweimiller@vdh.virginia.gov.
2) Employees shall wash hands when switching tasks, before putting on new gloves, after using the bathroom, and when they become otherwise contaminated.
3) Make sure that pasta is cooled fully to 41 degrees F in ice bath before covering with lid and placing in walk-in. If it still needs to cool in the walk-in, leave the container uncovered and not stacked to promote rapid cooling.
Repeat violations are subject to civil penalties.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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 employee sweeping with gloves, then removed gloves, handled raw chicken, and then put on new gloves, but did not wash hands).
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. (employee washed hands upon request.)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: (observed wet towels improperly stored on counter, not in container of sanitizer solution)
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.(Towels were discarded and replaced with towels in sani buckets)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed roduce including lettuce on floor in walk-in)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. (PIC moved all food items in walk-in onto a shelf)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed containers of pasta in walk-in cooler with tightly fitted lids that were not cooled all the way (48, 50 after 5 hours.)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.(Lids were removed from containers, and PIC agreed to replace lids once they are cooled completely to 41 degrees F).
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cooking line is blocked, preventing access by employees for easy handwashing. (Hand sink was blocked by dirty pans).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved pans)
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01/13/2014 | Routine | |
Certified Food Manager was very helpful and knowledgeable during the inspection.
The following item requires attention:
1. Expectation is for all food workers to know reportable symptoms and the big 5 illnesses. Employee Health Poster provided.
Repeat violations are subject to civil penalties.
- 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: food employee did not know reportable symptoms or big 5 illnesses.
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)
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands was not provided at the handsink located in the men's restroom.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Corrected by providing a handwashing sign.
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09/26/2013 | Routine | |
no violations
No violation noted during this evaluation. | 05/20/2013 | Risk Factor Assessment | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4910. Failure to provide a copy of the photo identification card may result in further enforcement action. Manager will fax CFM photo ID to AHD within 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: cooked chicken held at room temperature @ 101F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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01/15/2013 | Risk Factor | |
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