The purpose of this visit was to conduct a routine inspection. No Certified Food Manager present at the time of inspection. Strongly advised the manager to have multiple CFM.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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. DISCUSSED WITH THE PERSON-IN-CHARGE (PIC). THE CFM ARRIVED DURING INSPECTION.
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01/27/2016 | Routine | |
The purpose of this inspection was to conduct a complaint inspection. This inspection focused on ice for drinks being served. There was one ice machine at the facility and one ice container.The smoothie mixtures were in good condition. There was no evidence of broken metal or any type of physical contamination during inspection.
No violation noted during this evaluation. | 01/26/2015 | Complaint | |
NOTE:
- Use sanitizer solution (Bleach Water) from the 3-vat sink to make sanitizer bucket (wiping cloths).
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the is less than 1 inch. The pipe is connected to faucet.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. Cut the pipe at the mop sink to maintain air gap 1 inch above the flood level rim.
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01/26/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer solution 3 vat sink/wiping cloth bucket: 200/150 ppm.
- 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. NOTE: CFM arrived prior to the end of the inspeciton. Discussed with CFM.
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04/04/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection. Water Heater: State PCE502OLSH
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored on top of ice machine.
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.
- 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: Juice dispensers near outlet nozzles.
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.
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01/08/2013 | Routine | |
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.
At the time of this inspection it was observed that the walk-in refrigerator was not functioning. The walk-in was not in use at this time. The person in charge stated that an appointment with a technician has been made to look into the walk-in refrigerator situation.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
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: 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)
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located in the following unit is not accurate in °F: True 1-door reach-in refrigerator.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
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12/13/2012 | Routine | |
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