The purpose of this visit was to perform a risk factor assessment.
No violation noted during this evaluation. | 11/20/2015 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
Please discuss and have all your employees understand the information enclosed in the Employee Health Policy. Keep the Employee Decision Guide at the facility, where it can always be accessed, to answer any questions you or your staff might have about when to restrict or exclude employees with symptoms, diagnosis or exposure to foodborne illness.
- 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 handout.
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)
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Observed the interior and the prep top of the non-working Superior prep refrigerator had an accumulation of food residue
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor/wall juncture in the area of the 3-vat sink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at over 400ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 200-400ppm. Verify concentration using the appropriate test kit.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed medication in the walk in over salad dressing
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.REMOVED
|
04/24/2015 | Routine | |
The purpose of this follow up visit was to verify the cold holding capability of the True 3 door prep refrigerator. Presently the True 3 door prep refrigerator is holding PHF/TCS food at 41F or below.
ORS information given to different staff in attendance today.
No violation noted during this evaluation. | 10/02/2014 | Follow-up | |
The purpose of today’s visit 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.
A follow up inspection will be conducted on or about October 3, 2014 to assess the cold holding capability of the True 3 door prep refrigerator.
- 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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed shredded mozzarella at 45-47F, chicken at 54F on the True 3 door prep top, sausage at 47-48F, sliced turkey at 46F in the True 3 door 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.DISCARDED
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- 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:True 3 door prep refrigerator
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.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:In and on the prep top area of the non-working Superior prep refrigerator, gaskets of the True prep refrigerator and walk in
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment.
- Certified Food Manager/Certificate Process (repeated violation)
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.INFORMATION ON ORS LOCATION GIVEN
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the unisex employee restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the rear door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.Observed both the front and rear door open and flies in the food prep area.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the wall behind the prep table at the finished product line and floor/wall juncture are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
09/30/2014 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Operation
Observation: The 3Dr Superior refrigeration unit is broken and is unable to maintain cold food at or below 41°F
Correction: Repair above refrigerator. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Broken superior refrigerator, stainless steel in the screen storage area.
Correction: Clean all non food contact surfaces. Equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- 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) within 10 business days. Fax a copy of the photo identification card to the food safety section, attention: Edward Nantamu at (703) 653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Plumbing / Maintained in Good Repair
Observation: Plumbing: Handwashing sink faucet and bathroom toilet valve are leaking.
Correction: A plumbing system shall be maintained in good repair. Repair above items within ten days
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following areas are in need of cleaning: storage area for pizza screens, walk in refrigerator wall (splashed with ketchup), underneath 3 comparment sink.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
08/14/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Reston Vocelli Pizza, 12026 North Shore Drive, Reston, VA 20190 »