This visit was made to conduct a routine inspection. Please note the following items:
1) Remind employees on how to properly store foods. Raw food shall not be stored above ready-to-eat foods.
2) Secure/seal hand sink to the wall. At time of inspection it was leaning away from the wall.
3) Good temperatures observed. Thank you!
- 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: raw beef stored above cooked rice in reach-in 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. (Item relocated by FPM)
- Physical Facilities Good Repair
Observation: Observed that the hand sink is not maintained in good repair. (hand sink is pulling away from the wall).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. (resecure the hand sink to the wall).
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08/26/2015 | Routine | |
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (soap container at hand sink was empty).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. 9new soap was provided).
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05/01/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Good cold and hot holding observed. Keep up the good work.
No violation noted during this evaluation. | 02/25/2015 | Risk Factor | |
This visit was made to conduct a complaint investigation. No evidence of any active pest activity. All glue traps were empty at this time. Facility receives pest control twice a month. they were last treated on Jan. 14th by Matar Group.
No violation noted during this evaluation. | 01/21/2015 | Complaint | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure hand sinks are properly stocked with soap and paper towels at all times.
2) Ensure staff know that when reheating foods they need to be reheated to 165F within 2 hours (for non-commercially processed items).
3) Good holding temperatures observed.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: tomato sauce/124
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Tomato sauce correctly reheated to 171F.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (corrected - paper towels provided).
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11/17/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Observed excellent handwashing by food employees and Food Protection Manager.
1. Make sure food employees understand a barrier (deli tissue, spatulas, tongs, or clean disposable gloves) are used to prevent bare hand contact (BHC) with ready-to-eat (RTE) foods.
--Repeat observations are subject to civil penalties.
Note: Observed soapy water in a sanitizer bucket in the back food preparation area. As per FPM, they use soapy water to wash down dirty spills on counter tops. Make sure food employees follow-up spill clean-up with an approved sanitizer at the proper concentration.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed at the beginning of the assessment handling the following ready-to-eat foods using their bare hands: cutting parsley for tabbouleh.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing with the Food Protection Manager and food employee the importance of preventing bare hand contact with ready-to-eat (RTE) foods. Food employee was finished cutting the parsley by the time I reached the back of the kitchen.
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08/11/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on May 5, 2014. Item 11-2-25 has been corrected since the previous evaluation.
No violation noted during this evaluation. | 05/21/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. There is no mop/utility sink at this facility as observed on the last routine food safety evaluation dated February 3, 2014. At least one mop/utility sink shall be provided for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. As per owner, bathroom remodel and addition of mop sink is scheduled to occur in the next few weeks. Contractor is arriving today to discuss improvements and will schedule time to make changes during not operating hours (Saturday evening/Sunday).
2. At the beginning of the assessment I observed the portioned containers of hummus, potato salad, tabbouleh, coleslaw, and pasta salad did not have proper labeling. During the assessment, a food employee labeled only the top containers of the mentioned food items. Foods packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors and preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food, and 6. nutrition labeling. Please make sure food employees properly label each portioned item for customer self service and not just the top few.
3. At the beginning of the assessment I observed dirty equipment and utensils stacked in the wash compartment of the 3-compartment sink. During the assessment the middle compartment was set up with soapy water to wash the dirty equipment stored in the designated wash compartment. Make sure food employees know the proper method for washing, rinsing, and sanitizing equipment in the 3-compartment sink. The first compartment is to be filled with soapy water, the middle compartment is to be designated for rinsing equipment, and the third compartment for proper sanitizing.
Note: Keep cold foods cold handout and certified food managers guidance handout provided.
--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. If a faxed copy is not received a follow-up evaluation will be conducted on or around May 19, 2014 to verify correction.Failure to provide a copy of the photo identification card may result in further enforcement action. Certified Food Manager guidance handout provided.
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05/05/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. Certified Food Manager/owner was very helpful and knowledgeable. The following item requires attention:
1. There is no mop/utility sink at this facility. At least one mop/utility sink shall be provided for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
--Repeat violations are subject to civil penalties.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils (water bottles and open cups of coffee on food prep tables).
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Corrected by discarding personal beverages.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: spinach pies and lemon meringue pies.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on February 1, 2014 they shall be date marked with a "use by" date not exceeding February 7, 2014. Corrected by discussing proper date marking with the Certified Food Manager and having product properly date marked.
- Mop Sink / Numbers and Capacities
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
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02/03/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The following item requires attention:
1. Do not use handsink for anything other than washing hands (rinsing wiping cloths or storing dirty dishes).
Repeat violations are subject to civil penalties.
The facility is not equipped with a mop sink. Current practice is to dump mop water down toilet.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing sink in the kitchen is being used for purposes other than washing hands (cloth towel stored in sink basin).
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by removing cloth towel from handwasing sink basin.
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11/04/2013 | Risk Factor Assessment | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The open drinking container was discarded,
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: the gravy was cooling for an hour and half.was held 100°F. Gravy was discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken kabobs. The chicken kabob were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- 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: to-go salad dressing, salad dressing, creamers. The to-go salad dressings were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: potato salad, humus and other foods in the reach-in refrigerator.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: eggs and hamburger on the paper menu. Correct in 10 days.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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 / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the prep cooler across from the 3 compartment sink. Do not use this unit until it is able to maintain PHFs at 41°F or below.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the 3 compartment sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the ice machine, the reach-in freezer and the cooking equipment.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Single service platters were observed stored unprotected on top of the refrigeration units..
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed numerous fruit flies and evidence of roaches in the food preparation area. Provide pest control to exterminate for insects.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped roaches were found in the control device and/or on the premises.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the cooking area is 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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07/31/2013 | Routine | |
- 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.(employees did not wash hands when putting on/changing 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.
- Critical: Reheat Commercially Processed Food to 135°F for Hot Hold (corrected on site)
Observation: The following ready-to-eat food taken from a commercially processed, hermetically sealed container, or food from an intact package from a food processing plant was not reheated to the proper temperature for hot holding:mashed potatoes/grits.
Correction: Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant shall be reheated for hot holding to a minimum temperature of 135°F to be maintained in hot hold at 135°F or above.
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04/17/2013 | Routine | |
- 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:eggs (on breakfast menu/menu board)
Correction: eggs, omlettes, hamburger, cheesburgers (on carry out/to go menu).
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label.(Raid located under handwashing sink)
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label.
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01/04/2013 | Risk Factor | |
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