- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. NOTE: Observed an employee washing gloved hands in handwashing sink.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Kelvinator 1 dr UR freezer.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide service invoice for freezer to Health Dept. within 10 days.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer and can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: PIC had both utensils washed, rinsed, and sanitized during the inspection.
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10/06/2015 | Routine | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pizza pans.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Rear door open at time of inspection.
Correction: All exterior openings that are kept open for ventilation must be screened to prevent pest access.
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03/09/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Discontinue the use of the True 2dr flat top cooler until it is capable of maintaining product temperatures at an internal food temperature of 41 degrees or less.
* Monitor cold-holding temperatures utilizing a calibrated metal stem food thermometer to ensure an internal food temperature of 41 degrees or less.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Please fax or email documentation verifying corrective action to the True 2DR flat top cooler prior to 5-23-2014.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Marinaira Sauce(63) in True 2DR Flat Top Cooler.
Correction: Marinaira relocated at time of inspection. 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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2DR Flat Top Cooler(55)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Observed the sanitizing solution in the 3-compartment sink with a concentration of 0 ppm total chlorine.
Correction: Certified food manager adjusted the chlorine sanitizer concentration to 100ppm at the time of inspection. 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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the customer unisex restroom stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- 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 kitchen hand-sink used by food employees.
Correction: Sign provided at the time of inspection. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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05/14/2014 | Routine | |
The purpose of today’s visit was to conduct a routine inspection.
Hot water heater: Rheem Ruud Advantage Plus HE-45-100 produced 144GPH of 120F water at an 80F rise.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:-----majority of cold holding units.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are torn: True 1DR cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:-----gaskets on True 2DR prep cooler and Beverage Air 3DR prep cooler.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
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08/02/2013 | Routine | |
The purpose of today’s visit was to conduct a risk factor assessment inspection in conjunction with the investigation of a foodborne illness complaint received on February 1, 2013.
Please fax a service report for the Beverage Air 2DR flat top cooler within 10 calendar days. Please fax confirmation of the Employee Health training within 30 calendar days.
EHS provided cooling log/sign in English and Spanish and Food for Thought newsletter titled "How Cold Is It?" along with an equipment monitoring log.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (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:------cooked chicken in the Beverage Air 2DR prep cooler over 2 hours at 72F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Pizza sauce in single serving containers at 43F.
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. MOVED TO WALKIN COOLER.
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02/06/2013 | Risk Factor | |
The purpose of this visit was to assess the capability of the walk in refrigerator to maintain potentially hazardous food (PHF) at 41F or below. The walk in is presently maintaining PHF at 41F or below.
No violation noted during this evaluation. | 12/18/2012 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
A follow up to assess the capability of the walk in to hold potentially hazardous food at 41F or below will be conducted on or about December 18, 2012.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem Ruud Advantage Plus HE-45-100 produced 144GPH of 120F water at an 80F rise.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts. GAVE THE CFM HANDOUTS IN ENGLISH, ARABIC, AND SPANISH
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed shredded mozzarella cheese at 51F after 4 hours in the Beverage Air 3 door prep refrigerator - MOVED TO FREEZER TO COOL
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed feta cheese at 48F, shredded mozzarella cheese at 47F, mozzarella cheese at 48F - TECHNICIAN TURNED TEMPERATURE OF WALK IN DOWN
Correction: lasagna at 46F in the Superior 2 door prep refrigerator - PUT IN FREEZER TO COOL
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked:burger -GAVE THE CFM DISCLOSURE AND REMINDER TO POST ON THE MENU BOARD, WHEN THE TAKE OUT MENUS ARE REPRINTED ADVISED THE CFM TO HAVE THE DISCLOSURE AND REMINDER PRINTED ON THE TAKE OUT MENUS
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Superior 2 door prep 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.
- Temp Meas Devices/Food & Mech. Warewasher/ Scaled in Range of Use
Observation: The food temperature probe (is improperly scaled, not in the intended range of use for measuring hot/cold food temperatures).Observed the lowest temperature on the thermometer was 50F
Correction: Food temperature measuring devices shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk in
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the Superior 2 door prep refrigerator is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Gaskets on the prep refrigerators, interior of Artic Air and True glass door freezer
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
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12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Stone Hot Pizza, 3829 South George Mason Dr., Falls Church, VA 22041 »