I observed excellent handwashing!
Note: Please communicate to employees that they can use the employee health poster to answer our questions.
No Violations observed.
No violation noted during this evaluation. | 11/19/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food handlers did not wash for a full 20 seconds and did not use paper to turn off water asfter washing hands (proper method demonstrated)
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.
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05/12/2015 | Risk Factor | |
This visit was made in conjunction to a complaint received. Discussed with certified Food Protection Manager and food employees when to wash and how to wash their hands to prevent foodborne illnesses.
- 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. Observed food employee handle money and then put on gloves without washing her hands prior to asking me what I would like to order.
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. Discussed with certified Food Protection Manager and food employees the importance of washing hands after handling money and before donning clean gloves.
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01/06/2015 | Complaint | |
This visit was made to conduct a routine food safety evaluation.
1. Expectation is for all food employees to know reportable symptoms and big 5 illnesses. Employee Health Poster provided.
--Repeat observations are subject to civil penalties.
- 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: food employee did not know reportable symptoms or the big 5.
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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10/29/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require immediate attention:
1) There must be a certified food manager present during all hours of operation. Obtain a Northern VA CFM card and fax/email to me within 10 days at 703-746-4919/ lydia.zweimiller@vdh.virginia.gov. A ticket was issued in the amount of $50.00 (#F-14-04438).
2) Employee drinks shall be in a cup with a lid and straw, and shall be stored away from food/food prep areas.
*Repeat violations are subject to civil penalty*
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment.
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.
- 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. (Observed open cup of coffee on prep table in back)
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 items. (PIC discarded)
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: meatballs at 110 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. (Meatballs were reheated to 165 degrees F)
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04/22/2014 | Risk Factor | |
Complaint received Oct 29, 2013 regarding roaches around door, tables and drink dispenser of the facility. Visited the facility and witnessed no roach activity. Viewed receipt from same day from Dodson Pest Control and company used spray, liquid gel and glue paper. Asked manager to re-spray in 2 weeks for any further roach activity. Called complainant and left message on answering machine regarding specifics of complaint investigation.
No violation noted during this evaluation. | 10/29/2013 | Complaint | |
- 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. (Employees did not wash hands before putting on gloves to make sandwiches after working in the back or on the register.)
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.
- 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: Sliced ham and turkey in reach-in across from line. Unit was adjusted to a colder setting. Food was not out of temperature for more than 2 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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 a few live roaches in back, particularly near mop sink.)
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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10/28/2013 | Routine | |
- Outer Openings, Protected (corrected on site)
Observation: An exterior door was observed to be open. This may allow the entry of insects and rodents.
Correction: Windows in the establishment must be tight-fitting and remain closed. If windows are left open for ventilation, they must have mesh screens as specified under 6-202.15 to prevent the entry of insects and rodents. .
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05/09/2013 | Routine | |
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