- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food are improperly stored on the floor in the dry storage area, in the walk-in refrigerator and freezer. Foods were removed from the dry storage 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: reach-in freezer. Replace the broken gasket.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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03/23/2016 | Routine | |
This visit was made to conduct a follow-up inspection.
The 3 door prep top unit had been repaired and is functioning to maintain a temperature of 39 degrees F. It is approved for use.
*Repeat violations are subject to civil penalty*
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed food items on the floor in the freezer).
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.
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08/11/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
A follow-up inspection will be conducted to check the 3 door prep top. PIC reported that it will not be used tomorrow or Monday, and that they are closed over the weekend. Items that need to be out for service can be kept in ice.\
*Repeat violations are subject to civil penalty*
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed food items on the floor in the freezer).
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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed cooked sausage cooling in pizza prep refrigerator tightly wrapped with plastic wrap.)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (Sausage was uncovered and moved to the walk-in)
- 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: all food items in the 3 door prep top unit including tuna salad, chicken salad, egg salad, colelsaw, sliced tom, deli meats, raw ground beef, raw steak.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (All items were discarded)
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08/06/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Employee beverages shall be stored in a container with a cover and straw, and stored away from food in a designated area.
Make sure to cool items, specifically chicken, all the way down to 41 degrees F or below before putting them out on the salad bar.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed open beverage in the pizza prep top ina container in the prep top.
Correction: Employee beverages shall be in a container with a cover and a straw, and stored to prevent contamination of food items. (PIC discarded the beverage.)
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed items on the floor in the walk-in fridge and freezer)
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.
- 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: gyro meat on line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Gyro meat will be used or discarded within4 hours).
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Single use utensils on salad bar line 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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04/02/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
Utilize the poster provided to help train employees on proper glove use and hand washing.
Excellent improvement in temperature control at the salad bar.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open paper cup of tea and screw cap water bottle throughout the kitchen on food prep surfaces.
Correction: Employee beverages shall be stored in a covered container with a straw. (Person in charge disposed of the cup and bottle).
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (One employee did not change gloves when switching from handling raw meat to reaching into a drawer full of utensils. The other did not change gloves when switching from handling raw steak to bread)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. (employees washed hands and changed gloves upon request)
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed container of dough on floor in the walk-in).
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.
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12/05/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation
1) All food shall be kept at least 6 " off the floor.
2) Raw animal products shall be stored separately from/below ready to eat foods.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- 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 raw steak and beef patties over cooked potatoes and lettuce in the 3 door prep top unit)
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. (PIC moved raw animal products to bottom)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (Sugar and rice are not covered in dry storage area)
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed several food items on the floor in the walk-in fridge and freezer)
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. (PIC moved items into shelves)
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Observed imitation crab meat thawing on counter)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. (PIC moved to refrigerator unit)
- Physical Facilities Good Repair
Observation: Observed that the lights in the hood vent are not working is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. (reapir lights to provide 50 ft candles)
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07/23/2014 | Routine | |
I received an e-mailed copy of the Northern VA CFM card for the person in charge. Hard copy in file.
No violation noted during this evaluation. | 03/25/2014 | Other | |
This visit was made to conduct a routine food safety evaluation. The following items require immediate attention:
1) Obtain a Northern VA Certified Food Manager Card within 10 days and fax/email to me at 703-746-4919/ lydia.zweimiller@vdh.virginia.gov
2) Monitor food temperatures more carefully.
-Hot foods should be held at or above 135 degrees F, and cold foods at or below 41 degrees F.
-Cooked foods should cool from 135 to 70 degrees within 2 hours, and to 41 degrees in another 4 hours (6 hours total). Spread food out and cool uncovered in walk-in fridge or freezer until it reaches 41 degrees. Then, cover and date if not being used within 24 hours.
-Food items prepared from ambient temperature (tuna and chicken salad) should be cooled to 41 degrees F within 4 hours. The walk-in freezer can be used to cool foods quickly (i.e. chicken for salad bar)
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- 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. (Norther VA CFM card is expired. PIC has Serve Safe certification, but not a new Northern VA 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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Raw steak over cooked onions and pancake batter in 3 door prep top)
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. (PIC moved steak to bottom)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Food on floor in walk-in freezer)
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.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: (cooked potatoes in walk-in (58°F))
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (PIC discarded)
- 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: (cooked chicken placed on salad bar before being cooled to 41. Also, tuna salad and chicken salad made from room temp not cooled to 41 before placed on salad bar.)
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. (PIC moved to freezer to cool.)
- 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: (chicken fajita on steam table (115), and chicken breast on grill (105)).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Fajita will be used within four hours or discarded. Chicken on grill was reheated to 165°F).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: (Rice in walk-in made yesterday, not using until tomorrow)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
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03/06/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1) Cool foods uncovered in the walk-in cooler until completely cooled to 41 degrees, then cover. It also helps to spread food items out in smaller containers or shallow pans to facilitate heat transfer.
2) Cool foods completely to 41 degrees before placing on serving line for cold hold.
3) label food items in working containers (bins, bottles, etc.) with common name of the item.
4) On your new menu, include a consumer advisory for the hamburgers that you offer undercooked, as well as the egg sandwiches which are already properly marked. You can have one statement/reminder for the entire menu, and mark each individual item that applies with an asterisk/star.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: water and oil in squirt bottles above grill.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: salad bar items including cut tomatoes, cut melon, cooked chicken, cooked egg. Items will be used or discarded within 4 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.(observered containers of red potatoes in walk-in cooling in containers with tight fitting lid and plastic wrap.).
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: beef hamburgers offered undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Single use utensils were observed stored uncovered. (boxes of plasticware observed uncovered on bottom shelf in dry storage room)
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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11/05/2013 | Routine | |
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: croutons unprotected at the salad bar.
Correction: Foods shall remain covered at all times.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: food on the floor in the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- 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: bologna @ 45F, ham @ 44F. (moved to another refrigeration unit)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: egg sandwiches without disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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.
- 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. 3 door True under counter not holding foods @ 41F or below. Unit @ 44F.
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.
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07/11/2013 | Routine | |
- 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: bread stuffing at 117F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures:lettuce at 57F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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. salad bar
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.
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02/26/2013 | Routine | |
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