A Routine inspection of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes at your facility that may require further assessment.
Discussed cold holding temperatures and employee Health policy guidelines with the CFM . Star glass hot holding case was not in use at time of inspection. .
Questions: Please call 703-246-2444
No violation noted during this evaluation. | 03/17/2016 | Routine | |
A RISK FACTOR inspection was conducted today. Thank you for accompanying me during this inspection as your participation allows me to assess areas at your facility that may require further clarification.
NOTE: Discussed Employee Health with CFM who is aware of the guidelines and policy. Although this is a risk factor inspection the following good retail practices have been discussed with manager and CFM: 1) Remove equipment (slow cookers) that are not NSF/ANSI stamped and are for household use only and replace with commercial equipment. 2) Replace broken tiles in storage room 3)Replace cutting boards as they are heavily scored 4) Do not use over the counter pest control measures at a commercial establishment 5) Miscellaneous contamination of food-Clean AC vents over the prep table.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 09/25/2015 | Risk Factor | |
A Routine inspection of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes at your facility that may require further assessment.
Discussed cold holding temperatures and employee Health policy guidelines with the CFM .
Questions: Please call 703-246-2444
- Physical Facilities Good Repair
Observation: Observed that the physical facility is not maintained in good repair. OBSERVED SEVERAL FLOOR TILES IN THE MOP CLOSET AREA ADJACENT TO THE 3 VAT SINK WERE MISSING AND WOOD SUBFLOORING EXPOSED.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. ASKED MANAGER TO REPLACE THE FLOOR TILES.
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04/17/2015 | 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 email me the invoice for the repair of the True prep refrigerator within 10 days.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the True prep refrigerator unable to maintain the temperature of PHF/TCS food at 41F or below. Please have the refrigerator repaired/replaced within 10 days and email me the invoice. Do not put any PHF/TCS food in the refrigerator until it is able to hold PHF/TCS at 41F or below. Observed sandwiches containing PHF/TCS food in the QBD. The ambient air temperature of the QBD was at 45F, thus the sandwiches which contained PHF/TCS food would not cool to 41F or below with 4 hours. Do not use the QBD refrigerator to cool or hold PHF/TCS food. Additionally noted that the drain plug in the 3-vat sink was unable to hold water in the sanitize basin. Please replace the drain plug with a properly fitting plug.
6-501.11 Observed several floor tiles adjacent to the 3-vat sink and in the service area are missing and wood subflooring is exposed. Replace the floor tiles.
3-307.11 Observed ice, for self service, in a container on a counter without any overheat protection. REMOVED
4-502.11(C) Observed the thermometer in the Star hot holding case was not working correctly, it read 130F when the unit was holding at 155F. Replace the thermometer with a properly working thermometer.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours
Observation: The following food item prepared from refrigerated food prep at ambient air temperature is not being adequately cooled to 41°F or less within 4 hours:Observed chicken salad at 46F in the True 2 door refrigerator for 7 hours
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed barbecue at 123F, 125F in the Star glass hot holding case
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced turkey at 45F in the True prep 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.MOVED TO TRUE 2 DOOR REFRIGERATOR
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09/29/2014 | Risk Factor | |
The purpose of this visit was to respond to a complaint received by the Health Department on April 30, 2014. The complainant alleged the presence of rodents and roaches in the facility. Investigated the cookline, service area and dry storage area. No evidence of rodent or roaches was present.
The complaint is not confirmed.
No violation noted during this evaluation. | 05/05/2014 | Complaint | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed hot dogs at 131F, 131F in the Star hot holding case
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCARDED
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:toaster, microwave
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.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.OBSERVED TRASH ON THE GROUND AROUND THE DUMPSTERS
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. INCREASE FREQUENCY OF PICK UP TO ALLEVIATE THE TRASH STORED AROUND THE DUMPSTERS
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05/05/2014 | 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.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation. | 10/15/2013 | 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) (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.
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: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed ham and cheese sandwich at 55F in the QBD glass door prep refrigerator - DISCARDED
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- 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: QBD glass door prep refrigerator - DISCUSSED WITH PIC STORING PHF IN A REFRIGERATION UNIT CAPABLE OF COOLING AND MAINTAINING THE TEMPERATURE AT 41F OR BELOW
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.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed the operator's thermometer read 28F against when in ice and water - CALIBRATED
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored at the customer service area with the handles up.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- 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:Sharp microwave, Oster toaster
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.
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06/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Reston National Golf Course, 11875 Sunrise Valley Dr, Reston, VA 20191 »