This visit was made to conduct a routine food inspection. A big 6 poster and food safety information pack was provided. Please Note:
Please review the Big 6 and employee health requirements and materials with staff.
A Nova CPFM must be present at all times that the facility is in operation.
*Repeat violations are subject to civil penalties*
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: At the start of the inspection, there was no certified food manager present at the time of inspection.
Correction: During all times an establishment is operating a NOVA certified food protection manager must be present. Manager arrived at the end of the inspection.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employees were partially familiar with the required reportable symptoms and diseases. Manager unavailible to discuss employee health restriction.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Observed scoops used for smoothie topping stored with handle in contact with food.
Correction: Scoops must be stored with the handle out of the foods, in order to prevent potential bare hand contact. Scoop was moved by pic.
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03/23/2016 | Routine | |
The facility had met hot water demand. Make sure there is someone with a NOVA FPM card present at all times the facility is in operation.
Approved for permit
OK to issue Health Dept. permit
Change of ownership is approved
No violation noted during this evaluation. | 02/01/2016 | Pre-Opening | |
- Critical: Certified Food Manager: Presence Required
Observation: There was no certified Food Protection Manager (FPM) on the premises as the time holding a valid Northern Virginia Certified Food Protection Manager card at time of the inspection.
Correction: Obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observation (CORRECTED DURING INSPECTION): Employee drinking from an open container in the food prep area that may contaminate food, food contact surfaces or utensils. (service area)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item.
- 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 was 44°F in the prep cooler. Ensure milk is placed in a cooler after each use.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/11/2016 | Routine | |
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