On 3/24 a scanned copy of the NOVA CPFM card was emailed to Kendra Washington at AHD. A onsite follow up inspection will not be conducted.
No violation noted during this evaluation. | 03/24/2016 | Follow-up | |
This visit was made to conduct a follow up inspection. At the Time the Certified Manager (ServSafe) was not on site at the time of the inspection. An additional follow up inspection will be conducted in 2 days to ensure the NOVA CPFM card has been obtained and to discuss the CPFM requirements with the manager on duty.
- 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.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. at 6066 Leesburg Pike Unit 200-B, Falls Church Va. within 10 business days. A copy of the Northern Virginia CFM card can be emailed to Kendra.Washington@vdh.virginia.gov. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/22/2016 | Follow-up | |
This visit was made to conduct a routine food inspection. Observed great handwashing practices by all staff, and manager was very knowledgeable and made great use of the Food safety information binder resources. An updated big 6 poster will be provided,
Please note:
The PIC had a current ServSafe certification at the time of inspection, however they did not have a Northern Virginia Certified Food Protection Manager card at the time of the inspection.
Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.
*Repeat violations are subject to civil penalties*
- 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.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. at 6066 Leesburg Pike Unit 200-B, Falls Church Va. within 10 business days. A copy of the Northern Virginia CFM card can be emailed to Kendra.Washington@vdh.virginia.gov. Failure to provide a copy of the photo identification card may result in further enforcement action.
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02/25/2016 | Routine | |
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: No FPM was on duty at the beginning of the inspection. A FPM must be on duty all hours of operation.
Correction:
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash her hands for 20 seconds. The EHS instructed employee on proper hands washing.
Correction:
- 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. Employee failed to wash her hands before putting on gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, 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)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (kitchen) Open drinking cups were discarded during the inspection.
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 item
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths at the front counter. Wiping cloths should be stored in stanizer between use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Plumbing / Maintained in Good Repair
Observation: The floor drain at the 3 compartment sink is backing water on to the floor. Repair immediately.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.No paper towels provided in the rest room. FPM provided paper towels during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site) (repeated violation)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. (employees' purse)
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed fruit flies in the kitchen . Provide pest control to eliminate pest.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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07/22/2015 | Routine | |
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's jacket and purse were removed from on top of the bottled soft drinks during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Toilet Room Doors Kept Closed
Observation: Observed that toilet room door is being kept open.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
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01/08/2015 | Routine | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash her hands for 20 seconds or turn off the faucet with a paper towel. EHS trained employee on proper hand washing.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Boxed sodas were improperly stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken salad, bologna. The chicken salad, bologna.were discarded during the inspection
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the rear prep area is being used as a dump station. The employee removed trash and other debris from the hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: The toilet room is not provided with a self-closing door. Repair in 30 days.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed that the area where employeesbottled water and lunches were located did not protect food, equipment, linens, and/or single-service items from contamination. Employees item were relocated or discarded.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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06/03/2014 | Routine | |
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: at the front hand sink. Items were moved during the inspection.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Toilet Tissue, Availability
Observation: Observed that toilet tissue was not provided at each toilet.
Correction: Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
- 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. The broken/ unsed oven is improperly stored in the employee rest-room. Remove the oven in 10 days.
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.
- Toilet Room Doors Kept Closed
Observation: Observed that toilet room doors are being kept open.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
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12/02/2013 | Routine | |
This is a construction visit. The following were observed:
1. Mechanical and electrical panels were blocked. Corrected.
2. Restroom is being used as dry storage.
3. Provide splash guard at the front counter hand sink.
*Establishment sinks/water connections:
1. 3 compartment sink 16x16x14
2. 1 hand sprayer
3. 3 hand sinks
4. 1 mop sink
No violation noted during this evaluation. | 07/05/2013 | Pre-Opening | |
This visit was conducted to complete a risk factor based food safety evaluation.
1. You must ensure that potentially hazardous food is kept at 41
°F
or below. Do not use the under counter refrigerator until is has been repaired and can maintain temperatures correctly.
2. The CFM was quick to address the cold holding issues on site,
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Ham at 46°F, Beef at 47°F, Ham at 51°F, Turkey at 46°F Chicken at 47°.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Following a discussion with the CFM it was determined that these foods had only just been removed from the walk-in to the defective refrigerator - Returned to walk-in) Do not use the refrigerator until repaired.
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06/04/2013 | Risk Factor Assessment | |
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