- Critical: 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: Egg sandwich on paper and display menu are offered to order.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. WITH-IN 10 DAYS FAX A COPY OF REQUIRED MENU CHANGE. INCLUDE YOUR FACILITY NAME, INSPECTOR NAME TO 703-653-9448, PLEASE.
- Certified Food Manager/Certificate Process (repeated violation)
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: 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 to the food safety section at (703) 653-9448 with-in 10 days. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/03/2016 | Routine | |
| No violation noted during this evaluation. | 08/03/2015 | Risk Factor | |
- 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: UNITS 3 & 4 have no theremometer.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- 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: 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 to the food safety section at (703) 653-9448.
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02/19/2015 | Routine | |
Conducted inspection with Matthew J. Rogers, Prometric 1817741, EXP 29-JUL-2019.
Dish Washing Machine passed Thermolabel test.
No violation noted during this evaluation. | 10/15/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Dishmachine turned thermolabel black. Chlorine sanitizer concentration wiping cloth bucket: 200 ppm.
No violation noted during this evaluation. | 06/24/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Thank you for your time. Do not use the heat sanitizing dishmachine until a repair is completed and the unit is able to sanitize utensils. A follow-up to check on the repair of the dishmachine will be conducted within 10 business days.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discarded
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:The utensils being sanitized in the heat sanitizing dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The three vat sink was assembled and the utensils were removed from the dishmachine and sanitized in 50ppm chlorine during inspection
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. A follow-up will be conducted within 10 days to check on the repair of the heat sanitizing dishmachine. If you choose to replace the dishmachine, contact the health department prior to replacement to obtain approval. You may call the health department at 703-246-2444 and ask for Area B-3 EHS. Also address any invoices for the repair of the unit to fax 703-385-9568 (attn: Area B-3 EHS) if a professional repair is completed and an invoice is obtained.
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12/09/2013 | Risk Factor | |
The purpose of this visit is a follow-up to check on the repair of the heat sanitizing dish machine. The manager was able to repair the heat sanitizing dishmachne just after the report was printed. The unit was thermolabel activated and the unit is now capable of sanitizing the utensils. Thank you.
No violation noted during this evaluation. | 12/09/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
In Prep Top above Elite 1DR Prep Cooler in Kitchen: sliced tomato at 44F, sliced ham at 42F
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. CORRECTIVE ACTION: ITEMS WERE MOVED TO AlTERNATE COOLER.
- Equipment / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F:
1. Elite 1DR prep cooler (back) (contained no phfs, but phfs were removed from prep top to alternate cold storage.)
2. True 2DR flat top cooler (back) (contained no phfs)
3. True 2DR display cooler (front) (contained no phfs)
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.
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06/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pastry Xpo, 8190 Strawberry Lane 6, Falls Church, VA 22042 »