The purpose of this visit is to conduct a routine inspection. Employee Health Policy in place. Sanitizer observed within acceptable limits. Facility observed with a neat and orderly condition. Observed several foodworkers handwashing using proper technique. Thank you.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: several bottles of cooking oil stored alonthe cookline and the pizza prep area observed without a label.
Correction: A foodworker was directed by the manager to label the bottles of cooking oil with the substance inside. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
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02/08/2016 | 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.
The sanitizer dispenser is currently not adjusted to dispense sanitizer at an acceptable level, but the manager has scheduled an adjustment and is currently manually adjusting the sanitizer to adequate strength. The facility has a test kit and demonstrated use duirng inspection today. EHS observed that the pizza sauce is properly marked with 11:am to 3:00pm for Time as a public health control and the foodworker responsible for the pizza sauce is aware of how to use TPHC. Time as a public health control is used for garlic oil mixture and pizza sauce at this facility.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
No violation noted during this evaluation. | 07/24/2015 | Risk Factor | |
| No violation noted during this evaluation. | 01/22/2015 | Complaint | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2dr prep cooler-right, 2dr prep cooler-middle and 2dr table top prep cooler-pizza dough
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.
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01/22/2015 | 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.
EHS provided additional training and written instructions on:
-dented cans. Do not accept dented cans at receipt and return back to sender. If dented while placing on shelf, open and use right away. If found on shelf dented, do not use.
*Obtain working equipment thermometer for walk-in cooler
*Obtain quaternary ammonium sanitizer test kit
*There is no information on pizza sauce in file, therefore, continue to label time on the pizza sauce container and left over sauce after 4 hours must be discarded. Submit lab data to Health Department for approval.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: cans of tomato sauce
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Cans were pulled out.
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08/25/2014 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw egg wash (63F), oil and garlic mix (72F).
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. Manager discarded both.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
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02/05/2014 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: mozzarella cheese (46F), sliced tomato (47F), feta cheese (46F) on prep top of 2dr prep cooler -middle.
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. Food items were swapped out.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): pizza sauce on counter (10min)
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Time stamp was placed.
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08/22/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 07/30/2013 | Pre-Opening | |
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