The Purpose of this visit was to conduct a routine inspection.
NOTE:
- Discussed the facility's unique date marking process with the PIC.
- Active Managerial Control information was discussed.
- Discussed a possible variance and PIC will contact Health Department if facility decided to have dog friendly dining outdoor.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Roasted Chicken in Display warmer.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. DISCUSSED WITH THE PERCON-IN-CHARGE. DISCARDED THE FOOD ITEM.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Roasted Chicken, Souvlaki, Gyro (118F, 98F, 122F)
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. FOOD ITEMS WERE PLACED BACK IN TO OVEN TO RE-HEAT UP TO TEMPERATURE.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. THE HAND WASHING SINK WAS MADE AVAILABLE TO WASH HANDS TO EMPLOYEES.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that toxic materials (cleaning sprays) and sanitizer bucket (at the prep table) were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All toxic materials/cleaning sprays shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. TOXIC MATERIALS WERE STORED SEPERATE FROM FOOD AREA. THE SANITIZING BUCKET WAS STORED BELOW THE PREP TABLER AND OFF THE FLOOR.
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10/20/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
NOTE:
- Active Managerial Control (AMC) information handout was provided to the manager. The AMC information was discussed.
- Monitor the ambient air temperature for the Tru 2-DR Undercounter cooler to maintain 41F or below at all time.
- Satisfactory datemarking board at the back prep area was observed.
- 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: Pasta salad (45F) at the Turbo Air 2-DR prep Undercounter cooler.
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. Food items was discarded.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at prep area handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided.
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04/15/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine risk assessment. Quaternary ammonia sanitizer in 3 vat sink: 300 ppm.
No violation noted during this evaluation. | 11/18/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. The following good retail practices were discussed during the inspection: 1) Thermometer on exterior lower unit FWE hot hold cabinet (end of cookline) is not accurate, place thermometer inside the unit. 2) Replace top latch on FWE hot hold cabinet so closes easily and securely 3) Refinish/replace rusted shelving in walk-in cooler.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked quartered potatoes in bottom compartment of FWE hot hold cabinet (2x): 103/101 degrees F.
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. Potatoes determined to be out of temperature less than 2 hours and were served within an additional 1/2 hour.
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01/24/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer solution concentration in 3 vat sink 200 ppm
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: rice with vegetables in True 3 dr cooler back room.
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. NOTE: PIC added label to rice container.
- Food Contact Surface/Durable/Nonabsorbent (corrected on site)
Observation: The food-contact surfaces of the following equipment and/or utensils are not durable/nonabsorbent: cardboard used to line walk-in cooler shelves.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Some single service items stored on floor of rear storage area.
Correction: Store all single service items a minimum of six (6") inches off of the floor.
- 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. 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.
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08/09/2013 | Routine | |
| No violation noted during this evaluation. | 05/13/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Hot water heater: Tankless RINNAI R75LSi. Pest control Service every 2 weeks, 1/24/13 invoice on file. Wiping cloths stored in quartenary ammonia solution of 200 ppm. Grease extractors cleaned every 2 weeks per PIC and had no visible grease at the time of inspection. Hood serviced every 3 mo. per PIC.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken and cooked potatoes in Henny Penny hot hold cabinet (RP)./cooked chicken in other hot hold cabinet (CL) NOTE: PIC relocated food items to oven.
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed that clean singole service plates were stored in an manner that exposed the item(s) to contamination - newly delivered single service plates stored next to newly delivered cleaning chemicals -both in original packaging.
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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean untensils were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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02/01/2013 | 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.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: Tankless Rinnai R75LSi
Dishmachine: N/A
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)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed RTE spinach rice under raw steak, and raw chicken next to RTE sauces.
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. RAW STEAK WAS STORED UNDER SPINACH RICE AND RAW CHICKEN WAS SEPARATED FROM THE RTE SAUCES TO PREVENT CROSS CONTAMINATION.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Soy oil stored on the floor and/or food stored less than 6 inches off the floor.
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. SOY OIL WAS STORED ON SHELVING OFF THE FLOOR.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: soup, tuna, lasagna, etc. Note: Spoke to the person in charge about datemarking refrigerated RTE PHF.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Beverage Air flat-top freezer, and freezer across the True 2DR upright refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. THERMOMETERS WERE PROVIDED.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located across the 2-drawer 2-door refrigerator is blocked by a trash bin 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. THE TRASH BIN BLOCKING THE HANDWASHING SINK WAS REMOVED TO MAKE THE HANDWASHING SINK EASILY ACCESSIBLE.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (corrected on site)
Observation: Observed that old dishware which is not used and unnecessary to the operation or maintenance of the establishment is being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. DISHWARE IN THE DRY STORAGE AREA WAS REMOVED.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed toxics stored to next to shortening in the dry storage area.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. SHORTENING WAS SEPARATED FROM THE TOXICS.
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12/06/2012 | Routine | |
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