The purpose of this visit is to conduct a risk factor assessment. Employee Health policy in place. Sanitizer in sanitizing dishmachine observed within acceptable limits. Information on handwashing/glove use and extra food safety information, including Active Managerial Control newsletters provided to manager during inspection. *Remind employees to wash hands and place on clean gloves when handling ready to eat food, such as salad ingredients. Thank you. If you have any questions, please call the health department.
- 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: A carrot being shredded for use in a salad.
Correction: Manager reminded employee to wash hands, place on clean gloves and then shred a new carrot.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. Carrot Discarded.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the new 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: steak, beef undercooked
Correction: Manager added the consumer advisory via typed slips of paper to the menu during inspection. 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.
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12/11/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Chemical sanitizing dishmachine dispensed chlorine sanitizer on final rinse at an acceptable range. Thank you. If you have any questions, please feel free to call the health department at 703-246-2444
No violation noted during this evaluation. | 05/29/2015 | Routine | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
*Please get your walk-in cooler thermostat readjusted to slightly lower.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
No violation noted during this evaluation. | 12/12/2014 | Risk Factor | |
This is follow-up inspection to routine inspection performed on May 12, 2014.
EHS observed manager had swapped out chlorine chemical and dish machine is now at chlorine sanitizer concentration of 100ppm.
EHS observed walk-in cooler is at 42F and foods in it are at 43F. Manager will talk to technician to see if he can lower the thermostat couple degrees lower.
No violation noted during this evaluation. | 05/22/2014 | Follow-up | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
On or about May 20, 2014, EHS will perform a follow-up to inspect:
-walk-in cooler is holding temperature at 41F or below
-dish machine chlorine.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk-in cooler. This inspection was not performed during hours of operation. Cooler should have been at or below 41F.
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. Maintenance is requested.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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 less than 50 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.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling for bathrooms are not smooth and easily cleanable.
Correction: Change ceiling tiles to smooth and cleanable tiles.
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05/12/2014 | Routine | |
| No violation noted during this evaluation. | 08/30/2013 | Follow-up | |
- Virginia Indoor Clean Air Act (corrected on site)
Observation: Smoking area is not structurally separate from the non-smoking area. Customers are smoking in old kitchen area which is not structurally separated from non-smoking area (i.e. half door). This facility is currently smoke free restaurant.
Correction: Provide a structural separation between the smoking area and the non-smoking area of the restaurant. Consult local building official for requirements. Please submit Plan Review approval to obtain smoke in designated area.
- Responsibilities of Owner or Proprietor
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- 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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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 10 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.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink: kitchen handsink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests: observed 7 live roaches at various locations in the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Roach infestitation.
Correction: Manager changed pest control company today and called for pest control.
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08/29/2013 | Routine | |
This inspection was to follow-up on outstanding risk factor violations that were sited during routine inspection performed on January 31, 2013. Following violations are confirmed all in compliance now.
- Dish machine is not sanitizing at correct chlorine sanitizing solution concentration
- 2dr Delfield prep cooler is not holding temperature at or below 41F and food in it was observing colding holding correctly.
- Employee Health Policy is now in place.
No violation noted during this evaluation. | 03/07/2013 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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: 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: cooked rice, marinara sauce, chicken soup in walk-in cooler.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden table in kitchen that is not easily cleanable. Ducktape on chest freezer lid.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr prep cooler.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Manager did not have sanitizing chemical to set up three compartment sink. Manager purchased chlorine chemical and EHS provided training on how to set up three compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Light Bulbs / Locations where Shielding is Required
Observation: Three light bulb(s) in the equipment storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the backdoor.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist: excess and broken equipments in storage rooms.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: three spray bottles of cleaners.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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01/31/2013 | Routine | |
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