- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored (cup with no handle in the crouton container).
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Cooling, Cooked Food (corrected on site)
Observation: Containers of different types of pasta were found in the walk-in refrigerator in plastic covered containers, greater than four inches of product stacked on top of another were not going to cool within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less
Correction: they were placed in ice baths.
- Cooling Methods, Food containers (corrected on site)
Observation: Food containers of pasta in the walk-in refrigerator and in the top portion of the pasta prep refrigerator were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Foods (pork, shrimp) in the upright "Bev Air" two door refrigerator cold holding at the improper temperatures of 44-47 F
Correction: relocated to another refrigerator. Foods (tofu, cream) in the cold pan unit at the wok station improperly cold holding at 47-52 F
- Temperature Measuring Devices
Observation: The one door salad prep refrigerator is not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Temperature Measuring Devices, Manual and Mechanical Warewashing
Observation: A temperature measuring device or an irreversible registering temperature indicator is not provided and readily accessible for frequently measuring the washing and sanitizing temperatures of the dish machine.
Correction: In warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Water temperature is critical to sanitization in warewashing operations. This is particularly true if the sanitizing being used is hot water. The effectiveness of cleaners and chemical sanitizers is also determined by the temperature of the water used. A temperature measuring device is essential to monitor manual warewashing and ensure sanitization.
- Equipment/Fixed, Spacing or Sealing
Observation: The dish spray counter-top is no longer sealed/caulked to it's adjoining wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment/Good Repair and Proper Adjustment
Observation: The wok station cold pan unit, the "Bev Air" upright two door refrigerator and the "Randell" two door salad prep refrigerator are not maintaining foods at or below 41 F.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surfaces of the Alto-Sham heated drawer unit, under the TurboChef oven, the shelves in the cook-line and the two drawer refrigerator door gasket frame area are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The food-contact surfaces of the cutting boards (black mold) and inside the ice machine (pink mold) are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Plumbing System/Maintained in Good Repair
Observation: The stoppers for the three part sink have not been maintained in good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: The light bulb in the "Bev Air" upright two door refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing
Observation: The grout in-between some kitchen floor and base tiles are not maintained in good repair. There are also some tiny holes in the walls.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors and walls in the kitchen areas are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2016 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
- Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
- Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager
Correction: must have someone on duty during all hours of operation with the Northern Virginia Certified Food Manager Card.
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03/04/2016 | Routine | |
Today's inspection was a follow-up due to an NOV issued for no CFM. Substantial compliance observed.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The food-contact surfaces of several plates stored as clean and the cutting boards on mainline are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (repeated violation)
Observation: Surfaces of the soda machine nozzle and ice chute are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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07/10/2015 | Follow-up | |
Do not store any TCS foods in Beverage Air 2 door unit until temperature is 41 F or below. Due to the pattern of violations, an NOV will be issued. A Northern VA Certified Food Manager must be on duty at all times. Contact ORS interactive 6066 Leesburg Pike 200 B, Falls Church, VA 22041. A follow-up inspection will be conducted on or after 08 July 2015.
- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Cooling, Cooked Food (corrected on site)
Observation: Pork and beef was not cooled within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.Items were 60 F and were made yesterday. Items were discarded.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The food-contact surfaces of several plates stored as clean and the cutting boards on mainline are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (repeated violation)
Observation: Surfaces of the soda machine nozzle and ice chute are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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06/08/2015 | Risk Factor | |
Northern VA Food Manager observed on duty during the time of follow-up inspection. Some core observations still in need of correcting. High temperature dishmachine checked using a thermolabel.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: Gasket to the left side garnish preparation refrigerator observed in need of repair/replacement. The splashguards to the back kitchen handsink observed in need of repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Warewashing Machine, Cleaning Frequency (repeated violation)
Observation: The interior and exterior surfaces of the mechanical warewashing machine observed in need of cleaning.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: Water filtration system near the service sink area observed leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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10/09/2014 | Follow-up | |
Provide proper test strips for the vegetable wash. Recommend developing an effective daily cleaning schedule. Correct observations. A recheck will be conducted in approximately 2-3 weeks. Northern VA Food Manager Certificates/Classes can be obtained at ORS Interactive - 6066 Leesburg Pike 200 B, Falls Church, VA 22041. A Northern VA Certified Food Manager must be on duty during all hours of operation.
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Container of cheese on the hot holding line observed at improper temperature (124 F). Product was reheated by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: Gasket to the left side garnish preparation refrigerator observed in need of repair/replacement. The splashguards to the back kitchen handsink observed in need of repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces
Observation: Surfaces of several cutting boards observed heavily scratched and scoured.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Warewashing Machine, Cleaning Frequency
Observation: The interior and exterior surfaces of the mechanical warewashing machine observed in need of cleaning.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Interior of the refrigeration units observed in need of cleaning. Storage cabinets/shelving observed in need of cleaning.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Surfaces of the cutting boards in need of cleaning and sanitizing. Several bowls at the soup station observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Interior of the ice machine observed in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Clean bowls/plates near the soup station area observed not properly stored covered or inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Plumbing System/Maintained in Good Repair
Observation: Water filtration system near the service sink area observed leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests (corrected on site)
Observation: Dead roach observed under the 3-compartment sink (placed in trash by the person in charge).
Correction: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests. Dead rodents, birds, and insects must be removed promptly from the facilities to ensure clean and sanitary facilities and to preclude exacerbating the situation by allowing carcasses to attract other pests.
- Cleaning, Frequency and Restrictions
Observation: Floor surfaces underneath all equipment throughout the front and back of the kitchen observed in need of cleaning. Floor/wall surfaces in the warewashing area in need of cleaning. Ceiling tiles in the kitchen in need of cleaning.
Correction: Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed such as after closing. Primary cleaning should be done at times when foods are in protected storage and when food is not being served or prepared.
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager (upon arrival there was no certified food manager on duty). The manager that arrived approximately 15 minutes after the start of inspection still needs to transfer his/her ServSafe certificate to a Northern VA certified food manager card.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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09/19/2014 | Routine | |
On 02/21/2014 @ 12:17 p.m. a customer had Thai curry soup with a side cucumber and tomato salad. Around 8 p.m. they became ill with stomach cramps and diarrhea. They contacted the stored and spoke to a manager who told them it might have been the broth.
No violation noted during this evaluation. | 03/05/2014 | Complaint | |
Obtain your Limited Certified Food Manager Card. ORS Interactive Lnc. 6066 Leesburg Pike 200 B, Falls Church, VA 703-533-7600
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces of the interior of the ice machine are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink near the front counter is used for purposes other than handwashing. Ice was observed in the sink basin.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The manage completed and passed an approved food safety course but has not obtained their Northern Virginia certified food mangers card. Corrected by instruction.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager
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12/12/2013 | Risk Factor | |
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily. The sanitizer solution was observed at 100 PPM or less.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Fixed, Spacing or Sealing
Observation: The kitchen handwashing sink and dish table are not sealed to the sealed to adjoining equipment or walls since and are exposed to spillage or seepage.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Plumbing System/Maintained in Good Repair
Observation: The following plumbing systems are not maintained in good repair. 1. The cookline handwashing sink piping is leaking. 2. The women's toilet room handwashing sink is leaking. 3. The spray hose faucet is leaking 4. The hot water knob on the prep sink does not turn the water off.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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04/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Noodles & Company, 2011 Crystal Dr, Arlington, VA 22202 »