- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. Cases of drinks were stored on the floor.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Outer Openings, Protected (corrected on site) (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Front door open.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
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10/29/2015 | Routine | |
- Warewashing/Rinsing Procedures
Observation: The facility is using only 2 out of the 3 compartment sinks to wash/rinse and sanitize utensils.
Correction: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by use of a distinct, separate water rinse after washing and before sanitizing if using: (1) A 3-compartment sink, (2) Alternative manual warewashing equipment equivalent to a 3-compartment sink as specified in paragraph 4-301.12(C), or (3) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment. It is important to rinse off detergents, abrasive, and food debris after the wash step to avoid diluting or inactivating the sanitizer.
- Outer Openings, Protected
Observation: The front door was opened.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment, the ice machine and the steamed table.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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11/12/2014 | Routine | |
1. Wash hands frequently.
2. Do not re-use manufacturer's containers.
3. Lots of foods observed on the floor of walk-in freezer.
4. Walk-in freezer is in need of defrosting and cleaning.
Please fax me copies of the invoice/work order at: (703) 228-7401.
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish. (corrected by instructions).
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Sliced cheese (52F), Cream cheese (49F), Sliced tomatoes (52F) and Sausage patties (52F) were observed at improper cold holding temperature in "Delfield" 2-dr prep refrigerator. The cooler was observed at 50F and appears not able to maintain proper cold holding temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. Foods were moved into walk-in refrigerator.
- Critical: Potentially Hazardous Food, Cold Holding, Eggs (corrected on site)
Observation: Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45ºF or less. Eggs were observed at ambient temperature in the kitchen.
Correction: Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 7ºC (45ºF) or less.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink is blocked by a dolly, bags of rice and table with slicer on and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Critical: Poisonous or Toxic Materials/Separation/Storage (corrected on site)
Observation: Poisonous or toxic materials are stored above food, equipment, utensils, linens or single-service and single-use articles. Clobetasol Propionate Cream, Celestone-G & Econazole Nitrate Cream were stored above bottles of wine and other foods in Pinnacle display case refrigerator.
Correction: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.
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12/20/2013 | Risk Factor Assessment | |
A new grease trap was installed.
The plumbing pipes to all sinks were unclogged.
The plumbing system is draining properly.
The placard was removed and the Deli was reopened.
3 stoppers were purchased for the 3 compartment sink.
- Intensity/Lighting
Observation: A few light bulbs burnt out over the 3 compartment sink.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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01/31/2013 | Follow-up | |
The Deli was immediately closed during the inspection.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw shell eggs observed over cheese in the prep refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Food Storage/Preventing Contamination from the Premises (corrected on site)
Observation: Stored food is not protected from contamination.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment
Observation: The following equipment are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. Grease trap top is extremely rusted. 2. No stoppers for the 3 compartment sink.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink is not maintained so that it is accessible at all times for employee use. table and dolly observed blocking the handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair
Observation: The grease trap is not maintained in good repair. Water was observed leaking out of the top of the grease trap onto the floor.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Critical: Food Manager Certificate and Responsibility (corrected on site) (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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01/30/2013 | Routine | |
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