A ROUTINE INSPECTION was conducted today. Thank you for accompanying me during this visit as your participation allows me to assess areas and processes at your facility that may require further clarification.
NOTE: At this inspection further time was taken to discuss 1) Proper methods of re-heating , reheating versus hot holding and 3) Cross-Contamination with the Certified Manager.
QUESTIONS: Please call 703-246-2444
- 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. OBSERVED CONTAINER OF RAW CHICKEN STORED NEXT TO COOKED LASAGNA TO GO CONTAINERS IN THE FREEZER.
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. THE LASAGNA WAS MOVED TO ANOTHER UNIT. CROSS-CONTAMINATION WAS DISCUSSED WITH MANAGER.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED BLACK BEANS AT 65 F AND CHILLI AT 103 F IN THE QUALITE HOT HOLD UNIT
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. BOTH ITEMS WERE REHEATED TO 167 F ON THE STOVE TOP.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. OBSERVED THAT THE FRONT AND BACK DOOR OF THE FACILITY WAS OPEN AND THERE WAS NO SCREEN DOOR TO PROTECT THE OPENING.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. DISCUSSED WITH STAFF AND OWNER, THE DOORS WERE CLOSED.
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04/01/2016 | Routine | |
Follow up inspection to assess presence of Certified Food Manager (CFM) with valid card after previous two inspections that there was no CFM at the beginning of the inspection. Certified Food Manager was present and there was an additional person also certified at this facility. Manager has also arranged to send an additional staff member to take this exam in the next few weeks.
No violation noted during this evaluation. | 11/02/2015 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW BEEF AND RAW CHICKEN STORED ON SAME SHELF IN THE WALK IN REFRIGERATOR AND LIQUID FROM THE CHICKEN LEAKING OUT.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH STAFF AND OWNER. ITEMS WERE REARRANGED ON THE SHELVES TO AVOID CROSS CONTAMINATION BEFORE THE END OF THE INSPECTION.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. OBSERVED THAT NO STAFF MEMBER ON SITE HAD A VALID FOOD MANAGER CARD BUT FACILITY WAS PREPPING AND COOKING FOODS.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. OWNER WHO IS ALSO CERTIFIED FOOD MANAGER ARRIVED APPROXIMATELY 50 MINUTES AFTER START OF INSPECTION. HE HAS BEEN NOTIFIED THAT A FOLLOW UP WILL BE CONDCUETD AT A LATER DATE TO ASSESS PRESCENCE OF CFM AT FACILITY AND ADVISED TO HAVE ADDITIONAL STAFF MEMBERS TAKE THE EXAM AND GET CERTIFIED.
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09/25/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was done today. Thank you for accompanying me during this inspection as this allows clarification of areas or processes where your facility may require additional assessment.
NOTE: AT this inspection EHS spent additional time discussing with the owner that a Certified Food Manager (CFM) is required at all times the facility is prepping food and open to the public. It has been recommended to have an additional staff member who is certified. Also discussed increasing cleaning facility, and sanitizing all food and non food contact surfaces.
CERTIFIED FOOD MANAGER:QAISER AZIZI, CFM # 110947, EXPIRY DATE: 7-AUGUST-2018
Questions please call 703-246-2444
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. OBSERVED UTENSILS BEING USED WITHOUT SANITIZING AND NO SANITIZER SOLUTION SET UP IN 3 VAT SINK OR INDIVIDUAL BUCKETS AT THE FACILITY.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. DISCUSSED WITH OWNER TO TRAIN STAFF TO PREPARE AND USE SANITIZER SOLUTIONS. EHS WORKD WITH STAFF TO PREPARE A BLEACH SANITIZING SOLUTION OF 100PPM CONCENTRATION ON TEST STRIP. FACILITY HAS NO DISH MACHINE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW CHICKEN CONTAINERS STORED ON SAME SHELF AS COOKED LASAGNA AND STORED ABOVE COOKED LASAGNA IN THE VICTORY 1 DR FLAT TOP REFRGIGERATOR.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. DISCUSSED WITH OWNER ABOUT THE PUBLIC HEALTH REASONS TO PREVENT CROSS CONTAIMINATION. MANAGER REMOVED THE RAW CHICKEN TO ANOTHER AREA.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED DELI BEEF AT 50F, DELI TURKEY AT 49F AND MEAT SAUCE AT 49F IN THE 3 DR SUPERIOR PREP TOP REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.ITEMS WERE MOVED TO WALK IN REFRIGERATOR.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. OBSERVED NOBODY WITH VALID CFM CARD AT THE FACILITY
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. OWNER WITH VALID CFM CARD ARRIVED AROUND 30 MINUTES AFTER START OF INSPECTION. DISCUSSED WITH OWNER THAT IT IS RECOMMENDED TO HAVE ADDITIONAL STAFF ON PREMISES WITH CARD.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections AT THE 3 VAT SINK FAUCET piping are leaking.
Correction: A plumbing system shall be maintained in good repair. OWNER HAS BEEN ASKED TO REPAIR THE LEAK IN 10 DAYS. EMAIL PROOF OF REPAIR TO ME AT CONTACT PROVIDED.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS, TILES AND WALL BEHIND THE PIZZA OVEN ARE in need of cleaning.OBSERVED ACCUMULATION OF FOOD DEBRIS, DIRT AND OTHER SEDIMENTS ON THE SURFACES.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.ASKED OWNER TO CLEAN THE AREA AND KEEP A REGULAR SCHEDULE OF CLEANING OF THE FACILITY.
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02/26/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: OBSERVED CONTAINERS OF LASAGNA IN THE VICTORY 1 DR FLAT TOP REFRIGERATOR WITH NO DATE MARKING.
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. DISCUSSED WITH THE CFM THE PUBLIC HEALTH REASONS FOR DATE MARKING AND THE FACT THAT FREEZING STOPS THE DATE CLOCK. STAFF TO DATE MARK LASAGNA MADE 48 HOURS AGO.
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10/07/2014 | Risk Factor | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: OBSERVED CONTAINER OF TUNA SALAD IN THE SUPERIOR 3 DR PREP UNIT ( RIGHT) AND CONTAINERS OF COOKED NOODLES IN THE WALK IN REFRIGERATOR WITH NO DATE MARKING.
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. STAFF MARKED DATE ON THE CONTAINERS. DISCUSSED WITH CFM THE IMPORTANCE OF DATE MARKING PREPARED FOOD.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. EHS PROVIDED MANAGER WITH A FOOD THERMOMETER AND WORKED WITH MANAGER TO CALIBRATE IT IN A GLASS OF ICE.
- 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: Obtain a BLEACH test kit. EHS HAS PROVIDED MANAGER WITH A SMALL AMOUNT OF TEST STRIPS AND COLOR CHART.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED TWO SQUEEZE BOTTLES OF HOT SHOT COCKROACH BAIT UNDER THE CASH REGSITER
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. CFM REMOVED THE ITEMS OUT OF THE PREMISES.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Bleach solution in the bucket was measured at >200 ppm using a bleach test strip. 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 Bleach solution is maintained @ 50-100ppm. Verify concentration using the appropriate test kit. EHS AND MANAGER ADJUSTED THE SOLUTION OF BLEACH AND OBTAINED A CONCENTRATION OF ~100 PPM WHEN TESTED WITH TEST STRIP.
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03/31/2014 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.OBSERVED OPEN CAN OF ENERGY DRINK AND HALF USEDNWATER BOTTLES IN THE WALK IN REFRIGERATOR STORED OVER FOOD ITEMS.
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 items. CORRECTED: DISCUSSED WITH MANAGER WHO REMOVED THE ITEMS FROM THE AREA.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW HAMBURGER PATTIES STORED OVER CHEESE , CONTAINER OF MUSTARD AND DICED TOMATOES
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.CORRECTED: DISCUSSED WITH MANAGER WHO REMOVED THE ITEMS FROM THE AREA.
- 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: OBSERVED CONTAINERS OF COOKED LASAGNA , COOKED MEAT BALLS,COOKED CHICKEN IN THE TWO SLIDING GLASS DOOR FREEZER AND COOKED LASAGNA IN THE VICTORY 1 DR FLAT TOP REFRIGERATOR THAT WERE NOT DATE MARKED.
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.CORRECTED: DISCUSSED WITH CFM TO DATE MARK THE ITEMS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizing bucket was 0-10 ppm with a when tested with bleach test strip kit.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.CORRECTED: MANAGER DISCARDED THE SOLUTION AND MADE A NEW SOLUTION OF SANITIZER SOLUTION THAT WAS MEASURED AT 1PPROXIMATELY 100PPM USING A BLEACH TEST STRIP KIT.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CORRECTED: CFM ARRIVED APPROXIMATELY 30 MINUTES AFTER THE INSPECTION.
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11/18/2013 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:OBSERVED CONTAINERS OF SALT AND SUGAR BELOW A PREP TABLE THAT NEED TO BE LABELED.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.CORRECTED: DISCUSSED WITH CFM WHO LABELED THE ITEMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED PIZA SAUCE AT 49F,ITALIAN DRESSING ( 2) AT 50 F AND 52 F IN THE SUPERIOR 3 DR REFRIGERATOR (RIGHT)
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.CORRECTED: CFM REMOVED THE ITEMS TO THE WALK IN REFRIGERATOR.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: OBSERVED NO THERMOMETERS IN THE VICTORY AND SUPERIOR 3 DR REFRIGERATOR.
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.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the Superior 2 DR upright freezer .
Correction: Increase the lighting by replacing the bulb to provide a minimum of 20 foot candles ..
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor tiles under the 3 VAT sink and next to the walk in refrigerator are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.OBSERVED CONTAINER OF ORTHO HOME DEFENSE AND HOT SHOT BAIT ON SHELF NEXT TO WALK IN REFRIGERATOR.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.CORRECTED: CFM DISCARDED THE ITEMS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution was measured at > 200ppm using a test strip. 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 at 50-100 ppm. Verify concentration using the appropriate test kit. CORRECTED: EHS WORKED WITH CFM TO ADJUST THE CONCENTRATION TO 100PPM.
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06/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Spice Town, 150 Elden Street #180, Herndon, VA 20170 »