This visit was made to conduct a routine inspection. Great holding temperatures and hand washing observed.
No violation noted during this evaluation. | 09/11/2015 | Routine | |
This visit was made to conduct a follow-up. Mr. Molina has renewed his FPM card, new card expires on 4/20/20.
- Certified Food Manager: Certificate Process (repeated violation)
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 (manager present at beginning of inspection has an expired 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.
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04/27/2015 | Follow-up | |
This visit was made to conduct a follow-up. Manager has emailed and stated that food handler Jose has an appointment to take the Food Protection managers exam on 4/20. The follow-up has been extended.
- Certified Food Manager: Certificate Process (repeated violation)
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 (manager present at beginning of inspection has an expired 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.
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04/14/2015 | Follow-up | |
- 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 (manager present at beginning of inspection has an expired 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: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: manager did not know procedure for excluding employee diagnosed with one of the BIG 5 illnesses). Process tree discussed
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, Nontyphoidal Salmonella, E. coli, or Shigella)
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03/09/2015 | Routine | |
- 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 (foods prepared in the morning and placed in walk in to cool are tightly covered in plastic wrap before reaching 41F or less)
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.
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12/03/2014 | Routine | |
This visit was made to conduct a follow-up. Dishmachine has been repaired since last inspection.
- Sanitizer test strips for 3 compartment sink have been obtained. Thermolabels or high temp. registering thermometer is on order for the dishmachine.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions or dishwasher temperature (using quat at 3 comp. sink, using a high temp. machine)
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. Thermolabels or high temp. registering thermometer required for high temp. dish machine
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09/12/2014 | Follow-up | |
- 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: manager did not know all of the reportable symptoms. Employee health information reviewed with facility.
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, E. coli, or Shigella)
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands (employee wearing multiple bracelets and watch)
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop kept on top of ice machine (cleaned and stored in a clean and dry place)
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.
- Condiments Protected from Contamination (corrected on site)
Observation: The condiments are not stored or dispensed in a manner to prevent contamination (open bowls of condiments exposed on serving line)
Correction: Condiments shall be protected from contamination by: 1) being kept in dispensers that are designed to provide protection, 2) food displays provided with proper utensils, 3.)original containers designed for dispensing, or 4) individual packages or portions.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions or dishwasher temperature (using quat at 3 comp. sink, using a high temp. machine)
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. Thermolabels or high temp. registering thermometer required for high temp. dish machine
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: trays, plates, utensils (thermolabel was not triggered when run through the machine). Discontinue use of machine. Sanitize basin of 3 compartment sink must be used to sanitize all items until machine is repaired.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Cleaned and sanitized utensils are dispensed with the lip-contact or food-contact surface exposed (utensil on the serving line are exposed)
Correction: Cleaned and sanitized utensils shall be dispensed so that contamination of food- and lip-contact surfaces is prevented.
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09/08/2014 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Poor personal hygiene/hands as a vehicle of contamination
2. Contaminated equipment
3. Improper holding temperatures
Call 703-746-4868 when dishmachine is repaired for a follow-up.
No violation noted during this evaluation. | 04/14/2014 | Training | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands (after handling dirty dishes, employee did not change gloves and wash hands before beginning food prep) corrected upon observation
Correction: ALL food employees shall be washing 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 foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen (cup had straw but no lid)
Correction: Food employees may drink only from a covered container using a straw.
- 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 (quat at 3 compartment sink) some strips provided.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cups, plates, utensils (thermal label did not turn completely black after being run through machine multiple times. Conveyer belt for machine is not working properly)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Utensils provided for consumer self-service are presented so that the lip-contact or food-contact surfaces are touched by the consumers/employees (utensils were presented handle down)
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
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04/09/2014 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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 did not know all BIG 5 illnesses or all reportable symptoms. Employee health material provided, review with all staff
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, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands (dishwasher did not wash hands between handling dirty and clean dishware)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: not pre-chilling cut greens, sliced tomatoes, cut melons before placing on buffet line
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.
- Kitchenware and Tableware - Preventing Contamination
Observation: Utensils provided for consumer self-service are presented so that the lip-contact or food-contact surfaces are touched by the consumers/employees (lip/food-contact surface of utensils exposed to children at serving line)
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
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01/09/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items require attention:
1. Expectation is for all food employees to know reportable symptoms and big 5 illnesses. Employee Health Poster provided.
2. Make sure booster is turned on when equipment and utensils are being washed in the mechanical dishmachine. Hot water does not reach the minimum temperature of 180F without the booster turned on.
3. Store chemicals away from food and food contact surfaces to prevent contamination.
Repeat violations are subject to civil penalties.
Adequate cooling, cold holding, and hot holding temperatures at the time 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: Certified Food Manager (CFM) could not provide all reportable symptoms or all of the big 5 illnesses.
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, E. coli, or Shigella)
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180ºF. Booster was not turned on, meter registering rinse hgih temperature of 130F.
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F. Corrected by turning on the booster and allowing the water ro rise (tested with thermolable, temperature paper turned black).
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed Windex bottles stored on dishmachine's drainboard and hanging on a shelf next to peanut butter and jelly containers.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Correct by relocating chemical bottles to their designated chemical storage/mop room.
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10/08/2013 | Routine | |
Note: any foods not at proper temperature due to buffet being turned off must be discarded.
No violation noted during this evaluation. | 02/06/2013 | Risk Factor | |
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