The purpose of today's visit was to conduct a risk factor assessment inspection. Observed great cold holding temperatures.
No violation noted during this evaluation. | 11/02/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS provided manager with and discussed handouts on cooling.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:------tongs and spatulas being stored in still/stagnant room temperature water.
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. ALL UTENSILS MOVED TO WAREWASHING AREA TO BE CLEANED AND SANITIZED AND NEW CLEAN UTENSILS & CONTAINER PLACED IN PREVIOUS LOCATION.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Cooked marinara sauce at 54F after cooling over 10 hours in Walkin Cooler,
2) Bag of cooked chicken wings at 44-49F after cooling over 10 hours in Walkin Cooler, observed moved to True 2DR prep cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-----marinara sauce at steam table at 127F.
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. OBSERVED REHEATED TO ABOVE 165F.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink in the front near the coffee bar is being used to store utensils for coffee service.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ALL UTENSILS MOVED TO WAREWASHING AREA.
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05/21/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Review the date marking procedures.
Date mark food that is ready to eat and held more than 24 hours.
Date marking information was provided.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The establishment has not posted the permit to operate in a conspicuous location. OBSERVED THE PERMIT ON THE WALL BEHIND THE COFFEE STATION.
Correction: PLACE PERMIT IN A PLACE VISIBLE TO THE PUBLIC. No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
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09/05/2014 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Cans of Artichoke hearts.
Correction: EHS requested that the Artichoke hearts be removed from dry storage and either discarded or returned to vendor for credit. Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Wooden scraper at the front used to scrape the dough is stored in 68f-70f water at the front counter.
Correction: Manager removed wooden scraper and will use a metal scraper and place on a clean, dry surface and change every 4 hours. 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.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Gyro, feta cheese crumble from bulk bag, penne pasta, bag inside the walk in refrigerator.
Correction: Manager dated the above foods based on day of opening or preparation after training by EHS on proper datemarking. Handout on datemarking provided to manager. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: A pan of individually porportioned lasagna dated 5/9.
Correction: Person in Charge discarded the lasagna. Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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. The CFM arrived approximately 30 minutes after 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front near the coffee bar is being used to hold utensils used for coffee service.
Correction: Carafe inside handsink was removed and manager reminded that the handsink is for handwashing only. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the front handwashing sink used by food employees.
Correction: Handswashing sign provided during inspection by EHS to manager. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective ethods are not being used to control pests as several drain or fruit flies observed back near the mop sink.
Correction: Obtain a pest control inspection and treatment for fruit or drain flies and fax report to my attention within 10 business days. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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06/02/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
It is highly suggested that the dishmachine that is not in use be removed from the premises.
Information on how to obtain a Northern Virginia Food Manager's Card was provided today. Please contact me if you have any questions. Thank you.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- 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.
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.
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12/04/2013 | Risk Factor | |
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location. Permits are located behind espresso machine, not visible to customers.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Manager on duty has an expired card and has taken the exam again but has not received the certificate yet.
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.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Manager on duty explained that dishmachine is not used at all.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. Remove the dishmachine if it is not used.
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06/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Stone Hot Cafe, 3903s Fair Ridge Drive, Fairfax, VA 22033 »