Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS provided additional consultation, training, handouts, and/or written instructions on: Cooling
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. Food employee discarded gloves
- 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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11/12/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: CFM was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. CFM took beverage container out of the kitchen prep area
- 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: dented cans
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. CFM removed cans
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over green beans in 2dr preptop cooler left
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM placed raw beef on the lowest shelf
- 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: cooked chicken 46F and cooked pork 46F both in 2dr preptop cooler left
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 employee placed cooked chicken and pork in a different cooler to cool down
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located in the prep area by the walkin cooler is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the screen door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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04/06/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Thank you for correcting the violations during the inspection.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr Reach in refrigeration 44F
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. REPAIR REFRIGERATION UNIT TO REDUCE AMBIENT TEMPERATURE TO 41F OR BELOW.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Household Freezer stored by cookline.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- 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. Owner provided hand towels at the hand sink.
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09/16/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for correcting all violations at the time of the inspection.
- Responsibilities of Owner or Proprietor (corrected on site)
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 (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Noodles 47F in the Bev.Air (left refrigerator)
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. CFM DISCARDED NOODLES.
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06/27/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
NOTE: Employee Health Information Provided
NEEDED: Fax a copy of the hood cleaning receipt to ATTN: Shannon McKeon at 703-653-9448 by 4/12/14.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Observed an unlabeled bulk container of flour.
Correction: Label all containers of bulk ingredients.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: The following non-food contact surfaces are not easily cleanable by design: 1. Plastic shelving used to store cans of bamboo shoots and other canned good items by the hood. 2. milk crates used to elevate equipment by the hood.
Correction: Only use shelving that is commercial and intended for use in a food establishment to ensure the shelving is easily cleanable. NOTE: MILK CRATES AND PLASTIC SHELVING DISCARDED.
- Equipment / Fixed / Space / Seal
Observation: Observed the caulking peeling beneath the hood at the equipment/wall junctures.
Correction: Remove the peeling caulking and re-caulk equipment to the wall.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Observed the slicer covered with deposits of old food debris. When asked to take apart the slicer for cleaning and sanitization, it was clear that the person in charge of cleaning this equipment does not take the equipment apart, but rather cleans in place.
Correction: As needed, and every 4 hours when in use, take apart the slicer and wash, rinse and sanitize all food contact surfaces. NOTE: PIC demonstrated how to disassemble the slicer and provided training to the employee. The slicer was then washed, rinsed and sanitized. Ensure the employee knows how to clean and sanitize this piece of equipment in the future.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: Observed single service containers stored in boxes on the ground in the back storage area (near the garage door).
Correction: Elevate single service items 6" off of the floor. NOTE: CFM placed single service items on shelving in the storage area. Most of the items on the shelving do not need to be stored off of the floor, however single service items do. Rearrange the shelving so there is ample room for single service items, while not storing unnecessary items in the storage area which may serve as harborage for pests.
- Outer Openings, Protected / Screen Requirements
Observation: Observed the back screen door in need of a self-closing mechanism. Also observed the back screen door in need of weather stripping along the bottom to prevent the entrance of pests into the facility.
Correction: Provide a self-closing mechanism on the back screen door. Also provide weather stripping along the bottom of hte back screen door to prevent pests from entering the facility.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (corrected on site)
Observation: Observed a large tv and stand in the kitchen area.
Correction: Remove the TV stand from the premises.
- Ventilation Systems, Shall Be Clean
Observation: Observed the hood system with accumulations of grease and the maintenance sticker demonstrating that it has not been cleaned since February, 2013.
Correction: Have the hood system professionally cleaned and fax a copy of the receipt of cleaning to ATTN: Shannon McKeon at 703-653-9448. NOTE: PIC contacted the hood cleaning company during the inspection and scheduled a visit for tomorrow.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Observed a container of residential use pesticide on the chemical storage shelf.
Correction: Pesticides may only be applied by a licensed pesticide applicator. Do not spray for pests in your facility. NOTE: Pesticide was discarded.
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04/07/2014 | Pre-Opening | |
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