- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: half n half and whole milk were not held at the required temperature. The foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove broken unused refrigeration units.
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.
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08/21/2015 | Routine | |
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the chemical dispensing system are leaking. Repair the leaking plumbing in 3 days.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Repair the soap dispenser at the front hand sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/25/2015 | Routine | |
This evaluation was conducted in response to a food complaint. At the time of the inspection, employees were found to be well, and all team members questioned had a good understanding of the employee health policy.
Food and equipment temperatures taken were noted to be correct.
No violation noted during this evaluation. | 09/19/2014 | Risk Factor | |
Repair or remove all broken refrigeration units.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the front under counter refrigerator, the Delfield refrigerator, and the Silver King refrigerator. Repair or replace the refrigeration units in 10 days.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the front handwashing sink. The soap dispenser has come off the wall replace the soap dispenser. Soap provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the rear handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Physical Facilities Good Repair
Observation: The front soap dispenser is not maintained in good repair. The EcoLab detergent and sanitizer dispenser is not working properly and is leaking water. Repair in 10 days.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/08/2014 | Routine | |
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: the cooked chicken breast. The container of covered chicken breast was uncovered and placed on a sheet tray to rapidly cool.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Traulsen refrigerators.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: the coffee creamer dispensers were not sanitized. The 3 compartment sinks were utilized to wash, rinse and sanitized the dispensers.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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02/04/2014 | Routine | |
This visit was made to conduct a routine inspection.
- Critical: Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination. (several pastries stored on counter and not behind sneeze guard).
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins are not being cleaned as required (interior of ice bin was observed soiled).
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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07/23/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. Ensure that you carry your CFM card with you whilst managing the facility. Please fax a copy of your card to our offices within the next ten business days.
2. The floor covering was in poor repair and no longer easy to clean in a number of areas. Repair the covering to leave a smooth and washable finish.
3. The manager was knowledgeable with regard to employee health issues.
- 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 703.746.4910. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Physical Facilities Good Repair
Observation: The floor covering in the coffee bar and opposite the self service displays in the service area are 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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01/15/2013 | Routine | |
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