Do not store foods above their container fill lines in the top portions of the prep refrigerators.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods (Shell eggs stored above produce in the walk-in refrigerator).
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Foods in the salad prep refrigerator (sliced tomatoes, cut lettuce, cheeses and tunasalad) cold holding at the improper temperatures of 49-59 F
Correction: these foods were relocated to another refrigerator.
- Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of pizza for slices for lunch
Correction: written procedures were left with the facility, pizza should be time marked to be used/discarded within four hours from the time it is removed from the oven.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surfaces of the cardboard to line a shelf and create a wall between the shelving unit and the two door counter refrigerator are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Temperature Measuring Devices, Food/Accuracy
Observation: The thermometer inside the sandwich prep refrigerator and pizza prep refrigerator are not accurate.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2ºF in the intended range of use. The small margin of error specified for thermometer accuracy is due to the lack of a large safety margin in the temperature requirements themselves. The accuracy specified for a particular food temperature measuring device is applicable to its entire range of use, that is, from refrigeration through cooking temperatures if the device is intended for such use.
- Temperature Measuring Devices
Observation: The 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.
- Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: The sanitizing solutions in the three part sink and in the wiping cloth bucket are too strong
Correction: above 400 ppm of quaternary, maintain between 150-400 ppm.
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03/08/2016 | Routine | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Bags of pasta cold holding at the improper temperature of 47-51 F above the pan line of the pasta prep refrigerator. These bags were relocated. Garlic and oil found on the counters at 66 F & 75 F. These items were discarded. The manager was instructed to keep at 41 F or below or provide "Time as a Public Health Control" for approval to our office to keep this product above 41 F.
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 5ºC (41ºF) or less. 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.
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11/17/2014 | Risk Factor | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An employee was eating lunch in the kitchen.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Spaghetti, portioned in small plastic bags not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located at cookline has a bucket of water in basin and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the cookline is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
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07/17/2014 | Risk Factor | |
| No violation noted during this evaluation. | 03/24/2014 | Other | |
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored (a couple of knives observed stored in-between prep refrigerators and counters).
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
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Foods (sliced tomatoes, shredded cheeses, lasagna) inside the salad prep refrigerator were cold holding at the improper temperatures of 47-50 F. The unit was adjusted to a lower temperature. The food temperatures will be monitored and if the products do not reach 41 F within 30 minutes, they will be relocated to another refrigerator. Garlic in oil found on the counter at the pizza prep refrigerator and by the pizza oven on the counter at 73 F
Correction: they were placed inside the pizza prep refrigerator. Diced ham was found at 51 F in the top portion of the pizza prep refrigerator
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: A cloth used under a cutting board, aluminium foil on a shelf, and tape on a dough utensil are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- 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. The manager was instructed that during all hours of operation a person with the Northern Virginia certified food manager picture ID card must be present on-site. Email/fax me a copy of this card within three days.
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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03/19/2014 | Routine | |
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing station at the pizza prep area is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
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12/23/2013 | Follow-up | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: PHF items in walk in were not holding at 41 F or less, including, lasagna at 45 F, cooked pasta at 45 F, deli meats at 46 F, and deli cheese at 45 F. Items moved to prep units.
Correction: All PHF items cold holding must be held at 41 F or less.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The hand washing sink nearest to the stove was observed with food debris in basin.
Correction: Hand washing sinks must be made available for hand washing at all times and not used for other purposes.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia Certified Food Manager.
Correction: Establishment must be under the control of a Northern Virginia Certified Food Manager at all times establishment is in operation.
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11/19/2013 | Risk Factor | |
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: A knife on the magnetic knife rack is 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.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. Manager on duty has ServSafe certificate, with expiration date of 10/16/13. ORS Interactive information provided.
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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07/09/2013 | Risk Factor | |
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employees observed contacting ready-to-eat (RTE) food with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Ramekin is used as a scoop for salt. Container of food is stored directly on top of another container of food, uncovered.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Food Storage/Preventing Contamination from the Premises (corrected on site)
Observation: Boxes of food observed on floor in walk-in.
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: The following observed improperly cold holding:
- garlic and oil mixture on counter, 60F
- lasagna and pasta are 45F in walk-in.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
- Critical: Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition (corrected on site)
Observation: The lasagna exceeds the temperature and time combination, does not bear a date or day, and/or is inappropriately marked with a date or day that exceeds the temperature and time combination.
Correction: A food specified in paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination of paragraph 3-501.17(A), except time that the product is frozen
- Nonfood-Contact Surfaces/Nonabsorbent (corrected on site)
Observation: Paper observed lining shelves in Masterbilt three door prep.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Single-Serve and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of single-use containers for other food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the rear kitchen area is not maintained so that it is accessible at all times for employee use (salad spinner lid was stored on hand sink).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at rear hand sink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Dressing Areas and Lockers/Designation
Observation: Lockers or other suitable facilities are not provided for the orderly storage of employees' clothing and other possessions.
Correction: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Street clothing and personal belongings can contaminate food, food equipment, and food-contact surfaces. Proper storage facilities are required for articles such as purses, coats, shoes, and personal medications.
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02/12/2013 | Routine | |
- Critical: Hands and Arms/When to Wash
Observation: Food employees 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.
- Critical: Reheating for Hot Holding
Observation: The sauce that is cooked, cooled, and reheated for hot holding was not reheated so all parts of the food reached a temperature of at least 74ºC (165ºF) for 15 seconds. When sauce was tested after reheating and placed in hot holding unit some parts were 148-152 F.
Correction: Potentially Hazardous Food (Time/Temperature Control For Safety Food) that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74ºC (165ºF) for 15 seconds. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. If food is held at improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
- Critical: Potentially Hazardous Food, Cold Holding
Observation: Various foods in the walk-in unit were observed cold holding at the improper temperature of 47 F.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surface of the drink crates used as shelving (chemical storage) are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
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08/31/2011 | Routine | |
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