This visit was made to follow up to the routine food safety evaluation conducted on March 10 2016. The following issue still requires attention:
1. The Person in Charge has a certificate from a food safety course but does not have the Northern Virginia Food Protection Manager's card. The Person in Charge at the time of the last visit did obtain his Food Protection Manager card but was not present at the time of this visit. Someone holding this card must be present at the facility during all operating times.
Please fax a copy of the Northern Virginia Food Manager's card to (703) 746 4919 within 10 business days or a follow up visit will be conducted at that time to verify. Thanks
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit but did have a certificate from a food safety course.
Correction: 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 or you may fax a copy of the card to (703) 746 4919
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: Person in Charge had a certificate from a food safety course but did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit.
Correction: 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. Please fax a copy to (703) 746 4919
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: Observed that the cutting boards on the cookline and on prep top units were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Please Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed that the plumbing connections under the eye washing station near the cookline was leaking onto the floor.
Correction: A plumbing system shall be maintained in good repair. Please have this connection repaired.
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03/25/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Person in Charge had a food safety certificate but not the northern Virginia card. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify or fax a copy of the card to (703) 746 4919
2. Please ensure that all Time/temperature control for safety foods (TCS foods) are held cold at 41°F or below. Ensure that the door to the Walk in Refrigerator is kept closed and that the unit is turned on
3. Please repair the leaking connection under the eye washing station.
Note:
- Please review proper cooking temperatures and the process for cooling TCS foods with all food workers. A poster on proper cooking temperatures in Spanish was provided to the Person in Charge.
*Repeat Observations are subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge had a certificate from a food safety course but did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit.
Correction: 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. Please fax a copy to (703) 746 4919
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed a bag of raw chicken stored over bags of macaroni and cheese and green vegetables in the meat Walk in Refrigerator in the back.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units below or separated from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Person in Charge relocated the raw chicken to be below the other ready to eat foods.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed wet wiping cloths underneath the cutting boards on the cookline.
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. Cloths were removed from the under the cutting boards.Please find an alternative way to keep cutting boards from slipping.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Observed containers of tomatoes cooling from ambient temperature in the walk in refrigerator in a deep container and covered with plastic wrap.
Correction: Time/ temperature control for safety foods prepared from ambient temperature must be cooled from 70°F to 41°F within 4 hours. To facilitate cooling foods from ambient temperature food shall shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. After reaching 41°F the food should be covered.Food containers in which food is being cooled . Tomatoes were transferred to a shallower pan and were left uncovered to cool.
- 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: Cooked chicken wings were observed at 68°F in the 4 drawer unit on the cookline. Cooked chicken wings and breasts and ribs were observed in the Walk in Refrigerator across from prep line above 41°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. The container of chicken wings were discarded by the Person in Charge. The other items were uncovered to allow them to cool down. Temperature of the Walk in went down to 38°F during visit As per the Person in Charge , one employee may have left the door to the walk in open or turned off temperature while placing deliveries in the walk in. Please ensure that the door to the Walk in Refigerator is closed as much as possible and that it is not turned off while storing time/temperature control for safety foods.
- Cutting Boards / Resurface / Discard
Observation: Observed that the cutting boards on the cookline and on prep top units were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Please Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the drinks station in the back is being used for purposes other than washing hands. Observed sanitizing bucket in the sink
Correction: A handwashing sink may not be used for purposes other than hand washing. Sanitizing bucket was removed from the sink.
- Plumbing / Maintained in Good Repair
Observation: Observed that the plumbing connections under the eye washing station near the cookline was leaking onto the floor.
Correction: A plumbing system shall be maintained in good repair. Please have this connection repaired.
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03/10/2016 | Routine | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: Executive chef has successfully completed a serve safe course but has not obtained a certified Food Protection Manager (FPM) from ORS Interactive.
Correction: Obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM 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. Corrected when a FPM arrived during assessment.
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07/09/2015 | Risk Factor | |
This visit was a follow-up inspection.
Dishmachine at the bar was tested during inspection, and working properly. Dishmachine was maintained by professional service on 3/18/15.
Dishwashing area in kitchen was cleaned.
- Warewash Machines/Temp Meas Devices/Required for W,R,S (repeated violation)
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is broken.
Correction: A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank and as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.
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03/23/2015 | Follow-up | |
Stop using bar dishmachine before it repaired, and use kitchen dishmachine to wash-rince-sanitize bar utensils and glassware. Maintenance service was contacted during inspection.
Reduced Oxygen Packaged (ROP) fish shall be removed from the reduced oxygen environment before thawing under refrigeration.
- Warewash Machines/Temp Meas Devices/Required for W,R,S
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is broken.
Correction: A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank and as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
Sanitizer concentration too low (not detected) at dishmachine at bar.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
All glassware and utensils shall be washed in kitchen dishmachine before this dishmachine is fixed.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floor under dishmachine is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/18/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
To keep items cold in the cold well that is currently broken, keep on ice to top level of food container, or discard items after 4 hours until it is repaired.
When cooling cooked items, cool on a sheet tray in the walk-in uncovered until cooled to 41 degrees F. Then, package, cover, or wrap.
Great job with wrapped straws, tongs for fruit, and the dish machine at the bar! Keep up the great work.
*Repeat violations are subject to civil penalty*
- 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: cooked onions and coleslaw on ice in 4 drawer prep top unit (cold well not funtioning).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (onions and coleslaw will be used or discarded within 4 hours, and PIC agreed to keep on more ise, or discarded after 4 hours).
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08/21/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The person in charge was very helpful and knowledgeable.
Provide tongs for fruit at the bar to prevent bare hand contact with ready to eat food, and covered or single-dispensed straws to prevent bare hand contact with food contact-surface.
Lydia Zweimiller 703-746-4822, lydia.zweimiller@vdh.virginia.gov
*Repeat violations are subject to civil penalty*
- Critical: No Bare Hand Contact with RTE Foods (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: (No utensils provided for fruit at bar. Conversation with person in charge revealed that bartenders do use bare hands to handle fruit for drinks.)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean single use straws were observed stored with the food-contact surface facing upward. (Straws are offerred at the bar uncovered)
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. Single use utensils may also be stored in a dispenser allowing for one utensil at a time to be dispensed.
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05/07/2014 | Routine | |
This visit was made to conduct a pre-opening inspection. The establishment closed yesterday, 1/13/2013, after an electrical fire behind their fryer. The fire suppression system did not deploy, but a fire extinguisher was used to put out the fire. All food on the cook line surrounding the location of the fire was discarded, and the entire cook line was cleaned of debris and fire suppression material from the extinguisher. Electricity was not lost at any time, and all units were functioning to maintain a temp of 41 degrees F or below. The Fire Marshall representative was also there, and he approved them to open. Employees were still cleaning some of the walls throughout the restaurant as they took this opportunity to clean all of the walls and floors. I instructed the PIC to wash, rinse, and sanitize any food contact surfaces including the counters on the cook line before re-opening. The establishment was approved to operate.
No violation noted during this evaluation. | 01/14/2014 | Other | |
This visit was made to conduct a routine food safety evaluation. The PIC was very knowledgeable. Excellent improvement on violations noted during last inspection was observed.
Ensure that employees change gloves when necessary (when switching tasks and when soiled/damaged.)
There shall be no bare hand contact with ready to eat foods. Employees shall wear gloves or use an appropriate utensil such as tongs, scoop, deli paper, etc. to handle ready to eat foods.
Repeat violations are subject to civil penalties.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: (Conversation with PIC revealed that bartender touches cut fruit to be placed on drinks with bare hands. PIC reported that TGI Friday's corporate policy allows bartenders ONLY to touch fruit with bare hands.)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (PIC agreed to have bartender handle fruit with a utensil.)
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (Employee did not change gloves and wash hands after touching raw beef and before handling clean plates.)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. (Employee washed hands and changed gloves when asked by PIC)
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01/09/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. I observed good hand washing and glove use during this inspection. However, the following items require attention:
1) Monitor cooling methods to ensure that foods are cooled from 135 degrees F to 70 within 2 hours, and from 70 to 41 within an additional 4 hours (6 hours total).
2) Install an audible or visual alarm system on the dishwashing machine at the bar to indicate when chemicals are low.
3) Keep all employee items in a separate, designated area away from food and food contact surfaces/equipment.
4) Do not overfill pans in a unit subject to heat from cooking equipment as this will raise the temperature of the cold items.
You also may want to use different towels for your sanitizer buckets as the terry cloth absorbs the sanitizer, lowering the concentration available for sanitization.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: breadcrumb scoop stored with handle in food, and kitchen utensils stored in container of water below 135 degrees F (room temperature)..
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Portioning cooked pasta into plastic bags while hot, and sealing before placing in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- 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: Raw beef steaks @ 55-65 in drawer unit. (steaks were discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. (Dishwasher at bar is not equipped)
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Glassware and utensils at bar. (Chlorine concentration too low (0ppm) at dish machine at bar)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Glassware at bar found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (Paper towel dispenser not working in men's bathroom)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (Cell phone stored next to cleaned and sanitized glassware at bar area in kitchen)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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09/16/2013 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were measured at improper temperatures: onions @ 57F. (reheated)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
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05/10/2013 | Risk Factor Assessment | |
One person claimed becoming ill on Tuesday 3/12, 3 hours after consuming a salmon meal @ 7:00 p.m. Investigated the complaint with manager on duty. Salmon comes in frozen, individually kryovac 23 pieces per case. Product goes from the walk-in freezer to the walk-in refrigerator to the line drawer unit. Product has a 3 day shelf life. All refrigeration temperatures of various locations of the salmon were recorded with salmon in the draw unit @ 41F, salmon in the walk-in @ 33F and salmon in the freezer @ 0F. 27 salmon meals were served on the day in question, Mar. 12, 2013. Test salmon waw cooked to an internal temperature @ 166F for 6 to 7 minutes. No employees reported ill around the date in question. No temperature abuse and no cross contamination noted. Will notify complainant via phone.
No violation noted during this evaluation. | 03/15/2013 | Complaint | |
- 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. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4910. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements
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: manager could not locate the employee health policies. Gave new form.
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)
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01/07/2013 | Risk Factor | |
Inspection conducted due to possible foodborne illness. Total spinach dips sold on day in question, Jan 2, 2013 were 9. Dip consists of 1 bag of spinach, one bag of prepackaged base and 5 cups of parmasan cheese. Prepackaged base comes in frozen and thawed in walk-in. Ingredients are mixed and placed in walk-in in small pans then portioned individually (3 scoops per individual order) and 9 to 10 individual packages per container and placed in drawer units. All refrigeration units and walk-in freezer were at proper cold hold temperatures and all foods held at proper temperature. No procedural violations.
No violation noted during this evaluation. | 01/07/2013 | Complaint | |
Establishment closed during renovations. Dining area and bar counter top being renovated. Will call when renovations have been completed.
No violation noted during this evaluation. | 12/05/2012 | Routine | |
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