This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Thank you. The following issues require attention:
1. Please have the handsink repaired so that it is not leaking
2. Ensure that all students and instructors are aware of the Big 6 Foodborne Illnesses and their symptoms. An employee health policy poster was provided to the instructor. Please review with all students working in the kitchen.
Note: Please fax a copy of the Person in Charge who has the Northern Virginia Food Protection Manager's card to (703) 746 4919 or e-mail it to eric.spring@vdh.virginia.gov
*Repeat Observations are Subject to Civil Penalty
- 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 instructors and students were not able to correctly identify the Big 6 foodborne illnesses and their symptoms.
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)
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Two Varimixer stand mixers
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Person in Charge to notify instructor and students of the class that left mixers not properly cleaned.
- Plumbing / Maintained in Good Repair
Observation: The handsink next to the three compartment sink is not able to be shut off completely and water drips from the faucet.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that there is no handwashing sign at the handsink next to the three compartment sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Handwashing sticker provided to Chef.
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12/16/2015 | Routine | |
- 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: scoops buried in flour, not handle-up.
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.
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06/01/2015 | Routine | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: flour scoops do not have handle above the flour.
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.
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01/06/2015 | Routine | |
This visit was made to conduct a routine inspection. Classes have not started in this kitchen, so no food preparation and little food was present. Please address the following:
1) Provide missing test strips for your 3-compartment sink.
2) Repair refrigeration unit that is not currently working properly prior to using it.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: Delfield 2-door AM. (No food was being held in the unit at this time).
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit prior to putting in in service. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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08/12/2014 | Routine | |
This visit was made to conduct a pre-opening inspection. Please correct the following:
1) Install hand wash signs/present but not installed)
Recommend issuance of AHD permit
Ok for C/O
*Correct items prior to opening
No violation noted during this evaluation. | 06/20/2014 | Pre-Opening | |
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