Submit a pictures and specifications for the proposed ventless hood.
Do not use the commercial flattop without a hood.
*Paint was observed peeling around the mop sink.
Conditions of the license: No Grilling or Frying. 15 seats only.
- Contamination/Miscellaneous Sources of (corrected on site)
Observation: Cartons of raw shell eggs for sell were observed stored over prepackaged ready to eat foods in the display refrigerator.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Equipment and Utensils/Durability and Strength
Observation: The "Magic chef" refrigerator, "Kenmore" refrigerator/freezer, and the small griddle are for household use only.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Single-Serve and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-use articles (steak meat was observed in a tuna salad container) are reused.
Correction: Single-service and single-use articles may not be reused. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food. A few light bulbs were observed burnt out in the prep area. The lighting was 35 foot candles.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Permit to Operate/Responsibilities of Permit Holder (corrected on site)
Observation: The permit holder is not complying with the conditions of the license. The license states "No grilling or frying". The CFM discontinued the use of the flat top grill.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall comply with the provisions of this Code including the conditions of a granted variance as specified under section 8-103.12, and approved plans as specified under section 8-201.12..
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07/08/2015 | Routine | |
The Sanyo under counter reach in unit has been replaced with a new unit.
No violation noted during this evaluation. | 07/17/2014 | Follow-up | |
Do not store milk or TCS product in the Sanyo reach-in unit unless it is properly cold holding at 41 F or below. Manager will need to obtain the Northern VA Food Manager Certificate from ORS Interactive, 6066 Leesburg Pike 200 B, Falls Church VA 22041. A Northern VA Certified Food manager must be present during all hours of operation.
- Hands and Arms/Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the warewashing sink.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Container of milk in the small Sanyo reach-in unit observed at improper cold holding temperature (48 F). Product was relocated to the True reach-in refrigerator.
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.
- Sanitizing Solutions, Testing Devices
Observation: Test kits to accurately measure the concentration of the quaternary ammonium and chlorine sanitizing solutions were 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
- Kitchenware and Tableware/Preventing Contamination (corrected on site)
Observation: Single-service utensils observed displayed with the lip-contact surface upward.
Correction: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of the food- and lip-contact surfaces is prevented. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager (manager has a Prometric Food Manager certificate and was not present during the start of the inspection). Manager arrived during time of the inspection, but will need to obtain the 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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07/03/2014 | Routine | |
According to CFM, egg menu items for breakfast are only available fully cooked.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the inverted soda crates used as shelving 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.
- Outer Openings, Protected (corrected on site)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Door open at time of inspection.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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07/11/2013 | Routine | |
| No violation noted during this evaluation. | 06/07/2013 | Follow-up | |
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: Exposed wood throughout kitchen:
- front counter
- center table
- back counter and cabinets (above and below).
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.
- Refuse/Toilet Room Receptacle, Covered
Observation: There is no covered receptacle in the toilet room used by females.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the following are not shielded, coated, or otherwise shatter-resistant:
- above front counter, kitchen sky lights, Beverage Air self-service upright, True 2dr. sliding upright.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Toilet Rooms, Enclosed
Observation: The toilet room is not completely enclosed and/or provided with a tight-fitting and/or self-closing door.
Correction: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food.
- kitchen
- Bev. Air upright
- four door upright
- Bev. Air self service upright.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment.
- beer keg reach-in
- red bull refrigerator.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Food Manager Certificate and Responsibility
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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04/16/2013 | Pre-Opening | |
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