Please monitor Yogurt Machine and ensure that yogurt in interior of machine is cold holding at 41F or below. If temperature does not fall to 41F, please discontinue use of yogurt machine and call for repair. Please send copy of Service Invoice to Health Department if repaired.
HANDWASHING REMINDER:
PLEASE REMEMBER TO NEVER TOUCH READY TO EAT FOODS WITH BARE HANDS. ALWAYS USE GLOVES OR UTENSILS TO PLACE FOOD ON PLATE.
*Food Employees must wash hands:
BEFORE: food preparation, putting on gloves, working with clean equipment utensils, unwrapped single service or single-use items
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE GO OUTSIDE THROUGH BACK KITCHEN DOOR AND RETURN TO KITCHEN WITHOUT WASHING HANDS. OBSERVED FOOD EMPLOYEE HANDLE TRASH AND RETURNED TO KITCHEN WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES WASHED HANDS.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEE WASH HANDS IN PREP SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS IN HANDSINK.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERSVED RAW SHELL EGGS STORED ON TOP SHELF DIRECTLY SITTING ON TOP OF CONTAINERS OF RTE FOOD ITEMS IN WIC.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. EGGS PLACED ON LOWER SHELVING UNIT.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED LIQUID YOGURT IN YOGURT MACHINE AT 54F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM IS TO MONITOR TEMPERATURE OF YOGURT INSIDE YOGURT MACHINE. IF FOOD ITEM DOES NOT GO DOWN TO 41F OR BELOW, CFM WILL DISCARD YOGURT AND MACHINE WILL NOT BE USED UNTIL REPAIRED.
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02/01/2016 | Risk Factor | |
NOTE: Observed front handwashing sink by server area measured at highest temperature 77F, 3Vat Sink 77F, and Prep Sink at 76F. Per PIC, Repair and Maintenance for Water Heater is scheduled for today.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: MILK 44F - 2DR FLAT TOP (JUICE)
Correction: TUNA SALAD 44F - 2DR PREP TOP
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. NO QUAT TEST STRIPS AVAILABLE FOR 3VAT SINK SANITIZER SOLUTION.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR FLAT TOP (JUICE) 50F, WIC 45F
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. CFM ADJUSTED TEMPERATURE. OBSERVED BOTH UNITS AT 41F BEFORE INSPECTION CONCLUSION.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2DR FLAT TOP (JUICE)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean CUTTING BOARDS were stored in an manner that exposed the item(s) to contamination. OBSERVED CLEAN CUTTING BOARDS STORED UNDERNEATH 3VAT SINK AND PREP SINK EXPOSED TO SPLASH.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. EQUIPMENT WILL BE RE-WASHED AND MOVED TO NEW LOCATION.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the @WALLS BEHIND COOKLINE is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/24/2015 | Routine | |
Please remember to create sanitizing buckets at the start of every morning for wet towel storage to sanitize counter-tops and espresso machine stirrer.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: GROUND BEEF, KIMCHI PIZZA MIX
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. FOOD EMPLOYEE DISCARDED FOOD ITEMS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: PACKAGED HAM IN CONTAINER.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- 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: metal countertop. OBSERVED SLICED BREAD PIECES (NON RTE) ON SURFACE OF METAL COUNTERTOP THAT HAS NOT BEEN SANITIZED. PIC ONLY USING TOWELS WET WITH WATER.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER FOOD HANDLING PROCEDURES. PIC CREATED SANITIZING BUCKET FOR TOWELS TO CLEAN COUNTERTOPS.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the Front handsink by juice station is blocked, preventing access by employees for easy handwashing. OBSERVED BUCKET WITH UTENSILS IN SINK BASIN.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ITEMS REMOVED FROM SINK.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. NO HANDSOAP LOCATED AT BACK SINK BY WIC.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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01/21/2015 | Risk Factor | |
NOTE: Ceiling tile above WIC observed removed and is in process of being repaired. Light fixture by area being repaired in need of shielding.
**Please remember that blenders and espresso/coffee equipment must be washed, rinsed, and sanitized every 4 hours.
PLEASE FAX OR EMAIL INVOICE FOR REPAIR OF TURBO AIR 2DR FLAT TOP COOLER TO HEALTH DEPARTMENT BY 8/18/14.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. OBSERVED 3VAT SINK SET UP IN THE FOLLOWING ORDER: 1)CLEAN WATER, 2)SOAP AND WATER, 3)SOAP, WATER, AND QUAT SANITIZER TABLETS. CFM UNAWARE OF INCORRECT PROCEDURES BEING PRACTICED IN KITCHEN.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: OBSERVED DENTED CAN OF MIXED FRUIT WITH DRY STORAGE GOODS. WHEN DISCUSSED, CFM UNAWARE OF HEALTH RISKS ASSOCIATED.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM REMOVED CAN FROM DRY STORAGE TO BE DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk 47F - Turbo Air 2DR Flat Top
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. MILK MOVED TO TURBO AIR 2DR GLASS UPRIGHT COOLER.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: ham, turkey, hot dogs, sliced cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. CFM DATEMARKED FOOD ITEMS THAT WILL BE USED PAST TODAY.
- 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: Turbo Air 2DR Flat Top 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Turbo Air 2DR Flat Top cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 3Vat sink with a concentration of less than 100 ppm total quaternary ammonium compound. OBSERVED SOAP MIXED WITH QUAT TABLETS IN WATER IN SANITIZING SOLUTION IN 3VAT SINK. QUAT SANITIZER OBSERVED AT LOW LEVELS.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM CORRECTLY SET UP 3VAT SINK WITH PROPER SANITIZER SOLUTION LEVELS OBSERVED.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the handsink at kitchen entrance is blocked, preventing access by employees for easy handwashing. OBSERVED BUCKET AND UTENSILS IN HANDWASHING SINK.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CFM REMOVED ITEMS FROM SINK BASIN.
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08/06/2014 | Routine | |
The purpose of this visit is to conduct a complaint inspection. The manager on duty was aware of the complaint and stated that the women's rest room will be repaired tomorrow. A sign was placed inside the women's rest room to indicate there was a problem with the toilet, however it was not completely closed down. The manager removed the sign on the interior of the rest room and placed a sign on the outside door of the women's rest room to permanently close it until further repairs have been made. The customers may use the other rest room which is in working condition. The complaint is confirmed.
No violation noted during this evaluation. | 03/28/2014 | Complaint | |
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed dough mixer located by the proofer and steamer on coffee unit are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. PIC PREPARED SANITIZER BUCKET WITH WIPING CLOTH FOR CLEANING AFTER EVERY USE.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the kitchen door is blocked, preventing access by employees for easy handwashing. Observed food preparation utensils in handwashing sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CFM REMOVED UTENSILS FROM HANDWASHING SINK.
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01/30/2014 | Risk Factor | |
The purpose of this visit is to conduct a risk factor assessment.
All violations were corrected during the inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken Sandwich 63F
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. MANAGER REMOVED FROM COOLER AND DISCARDED.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. MANAGER POSTED SIGNS AT THE HANDSINKS.
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08/26/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Water Heater: Rheem Rhuud
Model: G75-75-1
BTU: 70,000
Dishmachine: n/a
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. CFM DISCARDED BEVERAGE.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: Containers of sugar, bottles of water.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. CFM LABELED CONTAINERS OF FOOD.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop handle on ice.
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. CFM REMOVED SCOOP FROM ICE.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Cans of food, bag of onions observed to be stored on the floor in the kitchen. Observed raw shelled eggs stored on the floor in the walk in cooler.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: OBSERVED DELI MEATS AND PACKAGES OF OPEN CHEESE WITHOUT DATES.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. CFM LABELED DELI MEATS AND CHEESE.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Using a chlorine test kit to measure a quaternary ammonia sanitizer.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED HANDWASHING SIGN TO CFM TO PLACE AT HANDSINK BY THE WALK IN COOLER.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the light fixture in the kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/12/2013 | Routine | |
4-501.11A Equipment in Good Repair
(CORRECTED DURING INSPECTION) Observed the following units unable to operate below 41F:
1) Kolpak Walkin Cooler (48F)
Refrigeration units shall operate at a temperature of 41F or below at all times.
BE AWARE THAT REPEAT CRITICAL DEFICIENCIES WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN.
- 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 to be used by the person-in-charge to develop a complete 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 "The Big Five Foodborne Illnesses Information Sheet" handout)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed no handwashing in between glove changes by foodservice employees engaged in multiple foodhandling tasks.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked Chicken (DPC--44F),
2) Ham (KWC--45F, 46F),
3) Cheese (KWC--47F),
4) Milk (KWC--45F)
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. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: (CORRECTED DURING INSPECTION) The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:
1) Deli meats and cheeses,
2) Prepared foods (i.e., salads, etc)
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: (CORRECTED DURING INSPECTION) The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):
1) Products on display were improperly labeled with the wrong times.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing sink is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/23/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Shilla Bakery, 7039 Little River Turnpike, Annandale, VA 22003 »