- Food Manager Certificate and Responsibility (repeated violation)
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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10/18/2015 | Risk Factor | |
Courthouse Frmrs Mkt.
Health permit not available.
No CFM card.
All meats frozen on ice in coolers. All other products on ice at 41 F or less.
No violation noted during this evaluation. | 10/10/2015 | Routine | |
1. All the foods were pre-packaged on ice (41F or less, checked by IR thermometer) and some observed frozen in the coolers except the eggs.
2. Please provide and use chemically-treated hand wipes.
- Food Manager Certificate and Responsibility
Observation: There is no Northern Virginia Certified Food Manager on duty.
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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07/26/2015 | Routine | |
- 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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07/25/2015 | Routine | |
All the shell eggs were sold out at the time of the inspection.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Turkey pot pie at 48 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 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.
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10/18/2014 | Routine | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding, Eggs (corrected on site) (repeated violation)
Observation: Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45ºF or less. Containers of raw shell eggs were observed on the table.
Correction: Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7ºC (45ºF) or less.
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08/31/2014 | Routine | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding, Eggs
Observation: Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45ºF or less, out the refrigerated truck by 8:00 AM, discard all not sold eggs by 12:00 PM.
Correction: Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7ºC (45ºF) or less.
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08/16/2014 | Routine | |
Pre-packaged meats, chicken and eggs (Columbia Pike Farmer's Market).
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2014 health permit is not posted in a location in the food establishment that is conspicuous to consumers. Only reduced copy of the permit was provided.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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06/01/2014 | Routine | |
Prepackaged meats, prepackaged prepared foods, and eggs on ice and in coolers.
- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit is not posted in a location at the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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05/31/2014 | Routine | |
Courthouse Farmers Market.
All meat is stored in the coolers.
Prepackaged meats and egg.
No violation noted during this evaluation. | 09/21/2013 | Routine | |
| No violation noted during this evaluation. | 06/09/2013 | Routine | |
Courthouse Farmers Market
License was posted
Eggs in cooler
Reminder: Renew your health license by 6/30/13
Cold packs in store eggs with coolers.
Eggs and prepacked meats.
No violation noted during this evaluation. | 06/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Smith Meadows Meats, Columbia Pike/Courthouse Farmer's Market Frm's Mkt, Arlington, VA »