This visit was made to conduct a follow-up.
- Under counter unit has been repaired and ambient temperature was at 40.6-41.2
No violation noted during this evaluation. | 03/08/2016 | Follow-up | |
This visit was made to conduct a risk assessment. The following must be corrected within 10 days:
* Repair undercounter units so that ambient temperature is at 41F or below. DO NOT USE unit for food storage until repaired.
The following items need long term correction:
- All Food employees must be trained on the employee health policy.
- Keep all foods at 41F or below when cold holding. Foods that have been temperature abused must be discarded
note: Allergens policy was reviewed with manager, new allergens poster given to facility. Please review this information with all employees
Clean up kit list was provided to manager. He was advised to have the clean up kit ready, this will be revisited during the next inspection.
--- Good handwashing technique observed.
**Repeat violations shall be subject to civil penalty
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's emplyee health policy (EHP) is not compliant with the Food Code because: new employee was not aware of the existing employee health policy (new BIG 6 poster reviewed with facility)
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, Salmonella, E. coli, or Shigella)
- 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: steak, sliced tomatoes cold cuts, seafood mix (items were removed from walk in around 8:30-9:30am. Covers were placed on the containers to keep foods on the line cool. Foods removed from UC unit and placed in walk in tocool down.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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03/01/2016 | Risk Factor | |
This visit was made to conduct a follow-up. Manager has emailed me her FPM card, copy is on file.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing at the handsink is leaking (hot water being turned off at valve due to leaky faucet). Hot water at handsink is not being used properly
Correction: A plumbing system shall be maintained in good repair.
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03/09/2015 | Follow-up | |
- Critical: Certified Food Manager: Presence Required
Observation: Person on duty did not have Food Protection Manager with her and will fax or email a copy of the card within the next 10 days. A warning has been issued and a ticket will be issued if this item is not corrected.
Correction: There must be a certified Food Protection Manager (FPM) at the facility at all times of operation.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: person in charge was not aware of the employee health policy and did not know the BIG 5 or reportable symptoms. Employee health poster was reviewed with her.
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)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Food handler did not wash for a full 20 seconds and did not use paper towel to turn off facuet (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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken noodle soup (reheated to above 165F in microwave)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Plumbing / Maintained in Good Repair
Observation: Plumbing at the handsink is leaking (hot water being turned off at valve due to leaky faucet). Hot water at handsink is not being used properly
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap at sink in back area near prep table)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (sink at front counter, sign provided)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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03/03/2015 | Routine | |
This visit was made to conduct a follow-up inspection. Manager has obtained his Serv-Safe certificate and is going to obtain his Northern VA. CFM Card this week. Please fax a copy of the new card to the main office (703) 746-4919
ServSafe - Samir H. Chandiwala
Exp: 9/15/19
No violation noted during this evaluation. | 10/06/2014 | Follow-up | |
This visit was made to conduct a follow-up. Spoke with owner who stated that manager of store has passed the exam for the CFM card but they are waiting on the certificate/card. Follow-up extended.
- 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 (CFM arrived minutes asfter the inspection began and employee that was present had Serv. Safe certificate. Must obtain Northern Va. CFM card within 10 days and fax to main office)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
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09/19/2014 | Follow-up | |
- 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 (CFM arrived minutes asfter the inspection began and employee that was present had Serv. Safe certificate. Must obtain Northern Va. CFM card within 10 days and fax to main office)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employees did not wash for a ful 20 sec. or use paper towel to turn off faucet)
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap at handsink near prep area)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink near prep station)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/04/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- 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: employees did not know the BIG 5 illnesses or all reportable symptoms. Employee health poster and process tree was reviewed during inspection. Review this information with all new staff
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, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employees did not use paper towel to turn off faucet)
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.
- 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: cut tomatoes, lettuce, chicken patty (cold holding unit on the line was turned on late
Correction: items were removed from walk in cooler)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the prep area is blocked, preventing access by employees for easy handwashing (blocked by a step)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the prep area is being used to rinse foods. (rinsing tomatoes in handwashing sink)
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (soap was watered down at handsink in prep area)
Correction: corrected
- Physical Facilities Good Repair
Observation: Observed that the hand sink in prep area is not maintained in good repair (leak in sink
Correction: hot water turned off)
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03/10/2014 | Routine | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in freezer)
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.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at handwashing sink in the ladies rest-room..
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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09/24/2013 | Routine | |
Sandwich prep unit now repaired. Temperature inside the unit @ 33F and food inside the unit (tuna salad) @ 37F. All violations corrected.
No violation noted during this evaluation. | 03/15/2013 | Follow-up | |
Note - do not turn sandwich prep unit off at night.
- 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: turkey, roast beef, tuna, chicken breasts, pepperoni.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Most items moved to another refrigeration unit. Pepperoni discarded.
- 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. sandwich prep unit not holding foods at proper cold hold temperature.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. 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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03/14/2013 | Routine | |
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