Today I conducted a follow up inspection to ensure substantial compliance.
At this time it has been requested that the work invoice for the refrigeration units and spray hose at the 3-vat sink be emailed to my attention within 5 BUSINESS DAYS. In the interim NO TCS FOODS shall be stored in those particular refrigeration units until they are capable of holding foods at 41f or below. In addition all staff with a Serv Safe certificate shall obtain the required photo identification card within 10 BUSINESS DAYS and email copies of the photo cards to my attention.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
1. True 2DR flat top cooler @breakfast bar station: 49f.
2. True 2DR flat top cooler in kitchen for storage of prepped foods: 44f.
3. True 2DR flat top cooler in kitchen for storage of salad dressings and condiments: 50f.
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. DISCUSSED WITH MANAGER. MANAGER WILL MONITOR UNITS AND CHECK TEMPERATURES OF FOODS STORED INSIDE THESE UNITS TO ENSURE THEY COME BACK TO 41F OR BELOW. MANAGER WILL CALL FOR SERVICE AS NEEDED. DO NOT USE THESE UNITS FOR STORAGE OF ANY TCS FOODS.
- 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). Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHOULD ENSURE ALL STAFF THAT POSSESS THE SERV SAFE CERTIFICATE OBTAIN THE REQUIRED PHOTO ID CARD FROM ORS INTERACTIVE WITHIN 10 BUSINESS DAYS.
- Critical: Backflow Prevention, Air Gap / When Required (repeated violation)
Observation: Observed the pre-wash spray hose extending below the flood rim level of the sink basin at the 3-vat sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap. DISCUSSED WITH MANAGER. MANAGER WILL RAISE THE SPRAY ARM TO PROVIDE THE AIR GAP.
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11/02/2015 | Follow-up | |
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Reiterate the Employee Health Policy, hand washing and glove usage frequently with all staff members.
2. Calibrate all food thermometers at least once a week in an ice water bath at 32f to ensure accuracy when taking temperatures of foods.
A follow up inspection will be conducted within 10 business days. On or around Monday, 11/2/2015 I will follow up to ensure substantial compliance. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employees wearing gloves but not washing hands before putting the gloves on.
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 AND STAFF. MANAGER SHALL PROVIDE MORE TRAINING FOR STAFF ON PROPER HAND WASHING PRACTICES.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: 1. Cut, washed cucumbers.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCUSSED WITH MANAGER AND STAFF. MANAGER SHALL PROVIDE MORE TRAINING FOR STAFF ON PROPER HAND WASHING AND USAGE OF GLOVES.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO SET UP THEIR STATIONS DAILY WITH A BLEACH BUCKET AT 50-200PPM FOR STORAGE OF WET TOWELS.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: 1. Hard boiled eggs found at 69f after 3 hours. The hard boiled eggs are stored inside the True 2DR flat top cooler in the kitchen.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF ON PROPER COOLING TEMPERATURES AND METHODS. MANAGER SHALL DISCARD FOOD.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1. Covering containers of cooked foods like hard boiled eggs.
2. Foods stored in deep containers and covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:
1. True 2DR flat top cooler @breakfast bar station.
2. True 1DR flat top freezer @fryers.
3. True 2DR flat top cooler located next to fryers.
4. True 2DR flat top cooler located next to the sandwich station.
5. True 2DR flat top cooler in the kitchen (storage of prepped foods).
6. True 2DR flat top cooler in the kitchen (storage of salad dressings and condiments).
7. True 2DR flat top cooler in the kitchen (storage of deli meats).
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. DISCUSSED WITH MANAGER. MANAGER WILL PURCHASE NEW THERMOMETERS THAT REGISTER AMBIENT AIR TEMPERATURES. MANAGER SHALL TRAIN STAFF TO CHECK ALL REFRIGERATORS AND FREEZERS DAILY AND ENSURE THE THERMOMETERS ARE LOCATED IN THE UNITS IN THE FRONT OF THE UNIT WHERE EASILY SEEN.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
1. True 2DR flat top cooler @breakfast bar station: 49f.
2. True 2DR flat top cooler in kitchen for storage of prepped foods: 44f.
3. True 2DR flat top cooler in kitchen for storage of salad dressings and condiments: 50f.
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. DISCUSSED WITH MANAGER. MANAGER WILL MONITOR UNITS AND CHECK TEMPERATURES OF FOODS STORED INSIDE THESE UNITS TO ENSURE THEY COME BACK TO 41F OR BELOW. MANAGER WILL CALL FOR SERVICE AS NEEDED. DO NOT USE THESE UNITS FOR STORAGE OF ANY TCS FOODS.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: Observed the hot water from the hand sinks and 3-vat sinks at 70f.
Correction: Hot water from the water heater shall be capable of delivering hot water at a minimum of 100f to service the hand sinks and 110f to service the 3-vat sinks. Repair the water heater as needed to ensure hot water is provided for proper hand washing and manual warewashing. DISCUSSED WITH MANAGER. MANAGER HAS CALLED FOR SERVICE AND TECHNICIANS CAME ON FRIDAY AND WILL COME AGAIN TODAY. FOLLOW UP TO OCCUR WITHIN 10 BUSINESS DAYS TO ENSURE COMPLIANCE.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose extending below the flood rim level of the sink basin at the 3-vat sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap. DISCUSSED WITH MANAGER. MANAGER WILL RAISE THE SPRAY ARM TO PROVIDE THE AIR GAP.
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10/19/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Monitor the cooler's ambient temperature. Service the coolers and send a copy of the service receipt to Health Department with in 2 days.
- Observed the cold holding temperatures were elevated. Monitor the food temperature between lunch time and before closing the establishment to see if the food items have reached 41F or below,
- Observed the condensation (water steam) on the food covers in the coolers. Monitor the cooling practices. While cooling leave the lid prop open and cover the food after food items cooled.
- Provided cooling log, guideline, and information.
- Provided datemarking information.
- Provided Employee Health Policy information to the PIC in spanish per request. The PIC had all the employees on duty sign.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Utensils by the stove were dipped in warm water (112F).
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. The PIC had employees to remove the utensils.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
- Pasta Salad (46F), Boiled eggs (48F) at the True 2-DR UC Left
- Butter milk dressing from True 2DR UC Dressing cooler)
- Cooked rice (46), Tomato base sauce (46F) at the True 1DR UR (Front)
- Cooked Chick Peas (51F) at True 2DR UC by the stove
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 were discarded. Discussed with the PIC.
- 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: Tomato base sauce, Pasta, Pasta Salad, Vegetable soup (True 1DR UR Front), True 2DR UC Back)
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 items were date marked.
- 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: Sliced Provolone Cheese, Shredded jack & Mix cheese in the package (True 2DR UC cooler L/R Back prep)
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. Food items were date marked.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Update the menu and send a copy to the Health Department with-in 14 days.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2DR UC (Dressings) at 54F, True 2DR UC #2 Left at 47F, and True 2DR UC #6 by the stove at 54.
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. Service the coolers and send a copy of the service receipt to the Health Department with in 2 days. Do not store any Potential Hazardous Food (PHF) in those cooler until it is fixed.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back prep area 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. Discussed with the PIC and have the hand sink available for employees.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Chlorine sanitizer solution was measured above 200 ppm at the wiping cloth bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of Chlorine solution between 50-100. Verify concentration using the appropriate test kit. Discussed with the PIC. Advised the PIC to use 3-vat sink to get sanitizer solution. Strongly advised not to pour chlorine into the small wiping buckets.
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05/29/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Submit new copy of menu with complete consumer advisory within 90 days. If you have any questions, please call (703) 246-2444. Thank you for your time today.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: Undercooked foods are provided on the menu, without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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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12/15/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Adjust True 2DR flat top refrigerator #1 to maintain 41F or below. Submit invoice for repair of unit within 5 days. Invoice should indicate final holding temperature.
Disclosure is missing on the menu for items as noted above. Add disclosure to menu for complete consumer advisory within 90 days.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoops were not observed with handles above food in flour and sugar.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sour cream, tuna, in True 2DR flat top refrigerator #1 at 44, and 47.
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. ITEMS WERE MOVED TO ANOTHER UNIT TO COLD HOLD AT 41 OR BELOW.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, without proper disclosure: Eggs any style, 1/3 lb burger.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 2DR refrigerator, True 2DR flat top refrigerator #1, True 2DR flat top refrigerator - front.
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2DR flat top refrigerator #1.
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. USE OF THIS UNIT FOR TCS FOOD ITEMS WAS DISCONTINUED DURING TODAY'S INSPECTION.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers of mozzarella were observed reused for the storage of chicken.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. DISCUSSED REUSE WITH CFM.
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06/11/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. 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.
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.
No violation noted during this evaluation. | 12/30/2013 | Risk Factor | |
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.
Additional Equipment Temperature:
Beverage Air 2DR refrigerator - 41F
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: SUF 100-250
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.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting board to prevent sliding.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes at 56F, cheddar cheese at 46F in True 3DR prep refrigerator - removed from refrigerator and refrigerator was adjusted
Correction: chicken salad at 49F in True 2DR flat top refrigerator - Moved to another refrigerator to cold hold at 41F or below.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 2DR flat top (left) and (right)
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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 3DR prep refrigerator
Correction: True 2DR upright refrigerator - Middle
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01/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sophia's Cafe, 7930 Jones Branch Rd, Mclean, VA 22102 »