Today a RISK FACTOR inspection of your facility was conducted. Thank you for accompanying me during this inspection and answering my questions.
NOTE: At this inspection EHS observed staff and owners were washing hands between tasks, wearing gloves and able to answer questions and aware of Employee Health guidelines.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 08/28/2015 | Risk Factor | |
A ROUTINE INSPECTION was conducted today. Thank you for accompanying me during this inspection and answering my questions.
NOTE: During this inspection further time was taken to discuss Employee Health Guidelines with the owner. Also discussed continuing to date mark all potentially hazardous food cooked and not sold in 24 hours.
Questions: Please call 703-246-2444
No violation noted during this evaluation. | 03/17/2015 | Routine | |
Today a site visit was conducted at this facility as a training inspection for the purposes of Standardization.
No violation noted during this evaluation. | 09/04/2014 | Training | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: bulk containers of opened deli turkey, deli ham, deli corned beef, salami, and sliced from bulk, individually wrapped on site portions of american cheese, all stored in the walk in refrigerator.
Correction: Manager dated the deli meats and cheeses based upon the day of opening. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
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05/19/2014 | Risk Factor | |
The purpose of this visit was to respond to a complaint received by the Health Department. The complainant alleged one of the food workers exhibited scabs on face and chest. Upon investigation no signs of scabbing were exhibited and the facility had an Employee Health Policy in place.
The complaint is not confirmed.
No violation noted during this evaluation. | 08/13/2013 | Complaint | |
The purpose of this visit is a risk factor assessment. Thank you for your time. EHS provided training on datemarking. Chlorine sanitizer tested at 100ppm chlorine, facility has test kit. Per manager eggs fully cooked, nor raw shell egg in ceasar salad (comm. proc), steak sandwich fully cooked. Thank you.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Barbeque chicken, italian sausage,coleslaw in the walk in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: american cheese bulk and sliced in the walk in refrigerator, deli chicken bulk and sliced, deli turkey bulk and sliced in the display case at front.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front being used to store a sanitizer bucket.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Sanitizer bucket removed from handsink and placed on counter next to handsink.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the front handwashing sink as the soap dispenser was not filled.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. A bottle of handsoap placed at front handsink duirng inspection.
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06/20/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided employee health information and handwashing in Korean and Spanish.
- Responsibilities of Owner or Proprietor
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: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and putting on gloves, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- 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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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12/12/2012 | Routine | |
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