Observed facility generally clean and well organized.
Manager on duty provided evidence that she had successfully completed an accredited food safety training program. Please obtain a Certified Food Managers photo identification card from ORS Interactive (Handout provided), and send a copy to the health department no later than 20 January 2016.
EHS provided additional training on testing sanitizing solutions and manual dishwashing in the three vat sink. EHS also taught CFM how to verify proper functioning of the chemical dishwashing machine.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed damaged door gasket on the chicken wing freezer.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace gasket.
- 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Observed a outdoor refuse container used by the facility is missing a lid.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Contact refuse service provider to obtain a refuse container with lid.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling above the fryer and wing station is in need of cleaning. Grease and dust have accumulated on the ceiling.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/05/2016 | Routine | |
The purpose of this visit was to preform a routine inspection. Thank you for accompanying the EHS during the inspection and answering questions.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: Multiple pipes leading to the floor drain beneath the three vat sink do not have an adequate air gap.
Correction: All pipes leading to the drain must have an air gap of no less than one inch from the flood rim level of the floor drain. Adjust pipes as needed to obtain proper air gap.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the common employee bathroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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02/12/2015 | Routine | |
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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06/03/2014 | Routine | |
| No violation noted during this evaluation. | 11/07/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands: before putting on gloves to do food prep.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: Second water heater previously approved by the Health Department is not in operation. Current new water heater (Bradford White, MI75S-6EN12, 76,000BTU) does not have the capacity to meet the hourly peak hot water demands of the food establishment. The current peak hot water demand si 118GPH of 120F water at a 80F rise.
Correction: Within 30 days, the permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of @gph of ##F water at a ##F rise@, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed improper disposal of sewage (i.e. mop water, water used to clean refuse containers): employees were dumping mop water in the back instead of using mop sink.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the co-ed employee restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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06/13/2013 | Routine | |
The purpose of this visit was to conduct a complaint investigation. The customer complained that multiple pieces of hair was found in the their pasta and they also observed rodent droppings.
EHS discussed with manager the process of preparing the pasta. The pasta noodles and sauce is frozen and are thawed one day before use. The pasta dish is cooked per order. All staff were observed with hair restraints at time of inspection.
The facility has a pest control operator and service is conducted once a month. The last service was received on July 17, 2012 and no activity was observed during the time of service. EHS also did not observe any rodent or pest activity.
Complaint not confirmed.
- 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
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08/09/2012 | Complaint | |
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