This visit was made to conduct a routine inspection.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. Eggs were improperly stored above cooked foods. The eggs were relocated during the inspection.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Canned goods were stored on the floor and produce is improperly stored on soda crates in the walk-in refrigerator.
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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10/05/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food(beef) stored over ready-to-eat food in the refrigeration 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.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
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05/13/2015 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Contaminated equipment/cross-contamination
2. Poor personal hygiene/hands as a vehicle of contamination
No violation noted during this evaluation. | 01/08/2015 | Training | |
1. No violation noted.
2. Food Protection Manager is knowledgeable on the employee health policies.
3. Discussed the key changes to the FPM on 2013 Food Code
No violation noted during this evaluation. | 08/12/2014 | Risk Factor | |
Lentil samosa fried at 2:00pm at 6:00pm if no all sold, discard.
Make a record when the foods are made/cooked with time as a public health control and can be held for 4 hour then discard.
Handed poster to the CFM for employee policy
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:handling injera bread with bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- 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. walk-in 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: hood panels.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Cleaned and sanitized utensils are dispensed with the lip-contact or food-contact surface exposed.
Correction: Cleaned and sanitized utensils shall be dispensed so that contamination of food- and lip-contact surfaces is prevented.
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04/11/2014 | Routine | |
- 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: Milk at 59F
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 (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less.One door unit at the coffee maker.
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.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Spoons and forks were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all 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.
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12/16/2013 | Routine | |
- 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. Collard greens were placed on the floor. The collard greens were relocated during the inspection.
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: 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: milk. The open milk was discarded, and the closed milk was relocated to a colder refrigerator.
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: the front reach-in refrigerator. Do not use the refrigerator unit until it has been repaired.
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Single-service items were observed reused for the storage of beef in the freezer..
Correction: Single-service items may not be reused.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the front handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/15/2013 | Routine | |
- 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 and freezer units. Raw meats were relocated during the inspection.
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Bottled water is improperly stored on the floor. Elevated during the inspection.
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Produce bus pan, large pot and coffee cups were improperly stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of dish detergent are not properly labeled. Discarded during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/14/2013 | Routine | |
This visit was made to conduct a pre-opening inspection.
*Lighting under the hood was 40-50fc. Recommend increasing light wattage.
Recommend issuance of AHD permit.
Ok for C/O.
No violation noted during this evaluation. | 04/24/2013 | Pre-Opening | |
This visit was made to conduct a pre-opening inspection. The following items require correction prior to opening:
1. Increase lighting to 50 foot candles minimum at meat grinder/band saw table, rear prep units, stove areas. increase lighting to 20 foot candles in walk-in cooler and at I door u/c/ cooler.
2. Meat and poultry that is packaged and offered for sale shall have a safe handling instructions label in addition to the required identity label.
3. Provide 4" legs for the cappuccino/expresso machine so it can be cleaned under.
Ice machine is not installed at this time.
Call 703.746.4868 for follow-up.
Note: This inspection was a collective inspection of the grocery, meat, and fast food departments. It took place between the hours of 1 pm and 2:45 pm. To prevent data entry duplication, this inspection has been entered under the above hours.
No violation noted during this evaluation. | 04/18/2013 | Pre-Opening | |
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