This visit was made to conduct a routine food inspection. Observed excellent handwashing practices by both management and staff. Provided Big 6 poster and decision tree to management.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed scoop stored in brwon sugar cinnamon mix with handle in contact with food.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (Scoop was removed by PIC)
|
02/19/2016 | Routine | |
This visit was made to conduct a risk assessment. No violations were noted at time of inspection.
--- Great handwashing technique observed.
No violation noted during this evaluation. | 07/14/2015 | Risk Factor | |
This visit was made to conduct a follow-up. The dishmachine has been repaired and chlorine is being dispensed at 100 ppm.
- Food Storage / Exposed to Splash, Dust, etc. (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: store leak in walk in cooler.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
|
03/27/2015 | Follow-up | |
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: store leak in walk in cooler.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (remove degreaser from above draning board)
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (chlorine at 200 ppm)
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces (keep chorine at 50-100 ppm)
|
03/23/2015 | Routine | |
This visit was made to conduct a follow-up. The machine has since been repaired and the chlorine dispensed was 50 ppm.
- Alarm for dishmachine has been ordered and will be installed this week.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level (no alarm for dishmachine)
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
|
09/25/2014 | Follow-up | |
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level (no alarm for dishmachine)
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: spatulas, tongs (10 ppm chlorine in dishmachine)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
|
09/22/2014 | Routine | |
This visit was made to conduct a follow-up. Dishmachine was not dispensing sanitizer during the last inspection but has since been repaired. Chlorine reading today was 100 ppm. Manager has reviewed handwashing procedure and employee health with all staff and training will continue to be provided periodically.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
|
04/03/2014 | Follow-up | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all BIG 5 illnesses or all reportable symptoms. New employee health poster provided, review with all staff
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (observed an employee not turning off faucet with paper towel)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- 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: cups, trays, plates, utensils (use sanitize basin of 3 compartment sink until machine is repaired).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (mop sink)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
|
03/31/2014 | Routine | |
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment (Person in Charge did not have Northern Virginia CFM card during inspection).
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Person in Charge did not know BIG 5 foodborne illnesses or reportable symptoms. Employee Health material provided.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. (no visual or audible alarm)
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
|
09/30/2013 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: top of the dishmachine is dirty.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
03/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pizza Hut #23494, 1049 W. Glebe Rd, Alexandria, VA 22305 »