The purpose of this visit is to check on the airgap repair and the leaking handsink adjacent to the three vat sink. The airgap has been created between the floor feain and the sanitize basin discharge pipe And a temporary repair, which has stopped the leak at the handsink has been completed. A more ubstantial repair is scheduled. No further follow up deemed necessary. Thank you.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level between the drain pipe of the sanitize basin of the three vat sink and the floor drain.
Correction: FolRestore the airgap of at least 1 inch air space. low up to be conducted within 10 days. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink adjacent to the three vat sink are leaking.
Correction: Repair this plumbing within 10 days. Follow up to be conducted within 10 business days. A plumbing system shall be maintained in good repair.
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03/04/2016 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. Thank you for following me through the inspection as it allows for me to clarify any questions that arise during the inspection. Employee Health policy in place. Letters of parasite destruction maintained on file at the facility.. .Facility uses Time as a public health control for whipped butter, cheddar cheese and whipped cream in individual containers and at the server station.. Thermolabel activated at heat sanitizing dishmachine. Quaternary ammonium measured at an acceptable level at the bar three vat sink and the wiping cloth buckets.
To do within 10 days:
1. Restore the airgap a the santiize basin of the three vat sink drain pipe and the floor drain.
2. Repair the leaking plumbing connections at the handsink adjacent to the three vat sink.
Thank you. If you have any questions, please call the health department at 703-246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drink stored at back food prep area above lettuce being cut for service.
Correction: Drink discarded. Food worker reminded by manager to cover drinks with lids and a straw and to store in a manner to reduce the chance of cross contamination. 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: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level between the drain pipe of the sanitize basin of the three vat sink and the floor drain.
Correction: FolRestore the airgap of at least 1 inch air space. low up to be conducted within 10 days. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink adjacent to the three vat sink are leaking.
Correction: Repair this plumbing within 10 days. Follow up to be conducted within 10 business days. A plumbing system shall be maintained in good repair.
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02/22/2016 | Routine | |
The purpose of this visit is a follow-up to complaint inspection in which the complainant alleged that dripping water was dripping into the customer seating area. EHS scheduled a follow-up to check on the status of the repair. The repair was completed on August 19th. Invoice reviewed by EHS during today's visit. No dripping from ceiling tiles observed today. Complaint is now closed.
- 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: , Obtain the photo identification card from ORS, interactive within 30 business days. Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed or emailed to the EHS. I have provided you with my email and fax information during today's visit. Please include the facility name and address on all correspondence. Failure to provide a copy of the photo identification card may result in further enforcement action.
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08/27/2015 | Follow-up | |
| No violation noted during this evaluation. | 07/22/2015 | Complaint | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed air drying and cleaning schedule.
- 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 coughing, sneezing, or after engaging in any activity that could contaminate the hands.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
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12/15/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Manager will provide invoice when the 2dr Traulsen unit on cook line is repaired or replaced. Manager will fax invoice by July 7, 2014.
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
Correction: Unauthorized child was removed from the kitchen at time of inspection.
- 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: 2dr Traulsen unit on cookline
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: outside of lids and outside of containers that store ingredients, piping under sinks, inside of reach-in cooler, inside of ice cream cooler that is not being used, inside of reach-in freezers and floors in the dry storage area.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food storage containers and lids were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- 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.
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06/20/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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11/08/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection.
EHS recommended manager document cooling temperatures for all foods that are prepped in advance.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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: cooked pasta and cooked rice inside of walk-in cooler, cooked roast inside of 2dr Traulsen upright unit
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.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: knives and food storage containers
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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10/17/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Manager will fax a copy of the invoice for the Traulsen unit that was unable to maintain temperature at time of inspection. EHS should receive fax by March 15, 2013.
Water heater: Bradford White D65T6253NA 625,000 BTU
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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: Traulsen unit on cookline
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.
- 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: under all prep tables throughout kitchen
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.
- Physical Facilities Good Repair
Observation: Observed that the lids and food storage containers are cracked, broken and are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/05/2013 | Routine | |
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