| No violation noted during this evaluation. | 12/17/2015 | Risk Factor | |
If sliced cheese will beheld for more than 24 hours it must be date marked properly.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee contacting exposed RTE food (cheese) with bare hands. Corrected by instruction.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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09/17/2015 | Risk Factor | |
The urinal in the men's rest room needs to be cleaned.
- In-Use Utensils, Between-Use Storage (repeated violation)
Observation: Observed ice scoop handle stored in ice. Observed utensils in room temperature standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Observed meatballs (113 F), Marinara sauce (77-99 F) and Alfredo sauce (122 F) hot holding at improper temperatures in the small steam unit food warmer. Foods were reheated to 165 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed minestrone soup (48 F), Marsala sauce (52 F), and onion soup (46 F) cold holding at improper temperatures in he two door prep unit. Food was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Ready-to-Eat,Time/Temperature Control for Safety Food, Disposition
Observation: Observed foods in the refrigerator which had exceeded the time for storage of prepared foods.
Foods were discarded.
Correction: A food specified in paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination of paragraph 3-501.17(A), except time that the product is frozen
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The two door prep unit next to oven is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (not maintaining an ambient air temperature of 41 F and below. The door gaskets on some of the refrigerator doors are damaged and in need of replacement.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the soda gun at the bar are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Physical Facilities/Repairing
Observation: The toilet seat (loose) in the men's rest room is not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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04/13/2015 | Routine | |
All violations have been corrected from previous inspection on 12-8-2014.
Significant compliance observed.
No violation noted during this evaluation. | 12/24/2014 | Follow-up | |
It is unlawful to operate a food service establishment with no Northern Virginia Certified Food Manager on duty.
Establishment has been placed under enforcement. A Notice of Violation will be hand delivered to the establishment.
A follow up inspection will be conducted in 10 (ten) days. Inspection will be conducted on or after December 18, 2014.
All repeated violations must be corrected.
- Cooling, Cooked Food (corrected on site)
Observation: Observed tomato sauce cooked 12/5/2014 and 12/6/2014, meat sauce and lemon sauce cooked 12/7/2014 were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from (135ºF) to (41ºF) or less. Foods were discarded
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of the slicer are not clean to sight and touch (slicer was not properly cleaned the day before).
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Observed soda gun nozzle and tea dispenser with build up of soil and/or mold accumulation.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink in the kitchen was observed used as a dumping sink (ice in basin).
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink located in the kitchen is blocked by a table.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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12/08/2014 | Risk Factor | |
- Shellstock, Maintaining Identification (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label. Corrected by instruction.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Meat sauce, prepared previous day, observed in Bev Air 3 door uprt at 53 F, was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Removed.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk 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. No reminder asterisk on main menu or carry-out menu for Caesar dressing made with raw eggs.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact equipment surface(s) of the slicer blade assembly is(are) not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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09/12/2014 | Risk Factor | |
The plastic container used to store bread is in poor condition. Replace with a food grade container. Discontinue use of trash bags for bread storage.
- Shellstock, Maintaining Identification (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container was sold or served is not recorded on the tag or label. Corrected by instruction.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Shellstock, Maintaining Identification (corrected on site) (repeated violation)
Observation: Inadequate record keeping system of Shellstock tags. Corrected by instruction.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
- In-Use Utensils, Between-Use Storage (repeated violation)
Observation: Observed handle of ice scoop submerged in the ice.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises
Observation: Raw chicken stored over ready to eat food in the sandwich prep unit.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Cooling Methods, Food containers
Observation: Food container of marinara sauce was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Foods in the top portion of the salad prep cooler were observed cold holding at improper temperatures (Caesar dressing 55 F, mozzarella cheese 52 F, cut tomatoes 50 F). Food was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sink, Installation (repeated violation)
Observation: The handwashing sink in the kitchen does not have hot water (faucet broken).
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. ASTM Standards for testing the efficacy of handwashing formulations specify a water temperature of 40°C +/- 2°C (100 to 108°F). An inadequate flow or temperature of water may lead to poor handwashing practices by food employees. A mixing valve or combination faucet is needed to provide properly tempered water for handwashing.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the kitchen is blocked by a table.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Physical Facilities/Repairing (repeated violation)
Observation: Observed a hole in the ceiling above the three compartment sink.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: Working containers (spray bottles) used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/28/2014 | Routine | |
1. Start recording the date of when the shellfish container/bag is emptied on its tag.
2. Elevate cases of drinks off the floor unto approved shelving with minimum six inch legs or casters.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored [ice scoop handle found laying in the ice of the ice machine.]
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Contamination/Miscellaneous Sources of
Observation: Tray of garlic bread and a bag of carrots were not protected from contamination from raw shell eggs being stored on the shelving above them in the upright 3-door refrigerator.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Cooling Methods
Observation: Methods used for cooling marinara and alfredo sauces in the upright three door refrigerator can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Cooling Methods, Food containers
Observation: Food containers of marinara and alfredo sauces were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Sliced cheese stacked above the pan line in the top portion of the sandwich prep refrigerator cold holding at the improper temperature of 54 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The door gaskets of the sandwich prep refrigerator are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces
Observation: The surfaces of the the cutting boards on the pizza and salad prep refrigerators are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Handwashing Sink, Installation
Observation: Water from the handwashing sink at the bar was measured at a temperature less than 100°F.
Correction: Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the kitchen over the three compartment sink are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Hand Drying Provision (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Physical Facilities/Repairing
Observation: There is a hole in the kitchen ceiling over the three compartment sink.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material [spray bottles.]
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ruffino's Spaghetti House, 4763 Lee Hwy, Arlington, VA 22207 »