This visit was made to conduct a routine inspection.
No changes from last year.
2016 permit sticker to be mailed when we get them in.
No violation noted during this evaluation. | 01/21/2016 | Routine | |
- Condiments Protected from Contamination
Observation: Condiments for self service are not protected.
Correction: Providee eitherlids for containers or a sneezeguard to protect from contamination.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Hand sink basin filled with plastic lids.
Correction: Make sure hand sink is accessible at all times.
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07/30/2015 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Hands may not be washed in the 3-compartment sink. All hands must be washed in the designated hand sink. Make sure employees know when to wash their hands after they have become contaminated.
2. Time/Temperature Control for Safety Foods must be held hot at 135 degrees F at all times.
Note: 2015 permit sticker issued.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing / When to wash hands
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 handle raw chicken and raw fish and not wash her hands before continueing to prepare ready to eat foods.
Correction: ALL food employees shall be washing 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 foodborne illness. Corrected by discussing with owner when to wash hands and had food employee wash her hands.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3-compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink. Corrected by discussing where to properly wash hands.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: diced chicken (79°F), chicken breast (77°F), sausage patty (77°F), rice (114°F), beef (84°F). As per food employee food was prepared within the last 20 minutes, unit was not turned on.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by turning on the unit and reheating the foods to above 165°F.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing sink is blocked, preventing access by employees for easy handwashing (utensils stored in basin).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected by removing utensils from hand sink.
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01/23/2015 | Risk Factor | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
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09/08/2014 | Routine | |
2014 "red" permit sticker issued. Sticker should be posted on back, top left side.
- Light Bulbs / Locations where Shielding is Required
Observation: Overhead light (closest to steam table) missing shield.
Correction: Overhead covers/shields are required on lights in food prep areas.
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04/29/2014 | Routine | |
This visit was made to conduct a routine inspection.
2014 Permit Sticker issued.
No violation noted during this evaluation. | 12/20/2013 | Routine | |
This visit was made to conduct a routine inspection.
No changes to menu or commissary.
No violation noted during this evaluation. | 08/01/2013 | Routine | |
No violations observed.
Issued 2013 permit sticker.
No violation noted during this evaluation. | 02/04/2013 | Routine | |
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