The cooking line hand sink was without hot water, (work order in place) all other sinks have hot water.
- Handwashing Cleanser, Availability (corrected on site) (repeated violation)
Observation: The cooking line hand sink is without soap, corrected.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/03/2015 | Risk Factor | |
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Pork at 125 F and tomato sauce at 120 F inside the steamed table.
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, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if 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.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. Call ORS Interactive at 703-533-7600 to obtain the certified food manager card.
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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08/18/2015 | Risk Factor | |
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Roast beef small packages at 46-45 F, chicken small packages at 47-51 F, raw chicken at 48 F, raw beef at 45 F, cooked onions at 46 F, cooked mushrooms at 48 F. All food were discarded.
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, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if 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.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The four drawers cooling unit under the flat grill is not capable to hold food at 41 F or below, discard all the food and call for service.
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.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The 3-part sink is moldy at the wall juncture.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at back room handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Cleaning, Frequency and Restrictions
Observation: All the floor corners and edges need cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/26/2015 | Routine | |
Relocate the eggs in the walk-in refrigerator so they won't possibly contaminate ready to eat foods.
Ensure roasts cool from 135 F to 70 F within 2 hours
- Hands and Arms/When to Wash (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food. The manager was given visual educational handouts regarding proper glove usage.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Mariana sauce hot holding at the improper temperature of 120 F in the back steamtable found on setting low. The sauce was reheated to 165 F and the steamtable was set to medium to maintain the product at 135 F or above.
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, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if 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.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Bags of turkey and pork in the top portion of the right sandwich prep refrigerator some stacked above the pan line are cold holding at the improper temperatures of 44-46 F. The manager was instructed not to place tcs foods in the top portion of the prep refrigerators unless they are already 41 F or below and not to stack tcs foods above the tops of their pans. Sliced cheese and bags of pastrami in the bottom drawer of the 4-drawer refrigerator under the grill were found improperly cold holding at 44 F. One drawer was found ajar
Correction: it was closed. The manager was instructed to have a visible thermometer in this unit and to ensure foods are at 41 F and below. Beef and turkey roasts right inside the walk-in refrigerator on a cooling rack were found improperly cold holding at 42-44 F. The manager was instructed to rearrange the walk-in refrigerator so that cooling foods/tcs foods are not right by the door.
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12/12/2014 | Risk Factor | |
1. Train the staff on hand washing and cooling of sliced cheeses and deli meats.
2. Do not over-fill food containers above the fill line.
3. Make sure to PROPERLY reheat meatballs and marinara, etc. before placing on the steamtable.
4. Monitor cooling temperatures of cooked foods, especially big pieces like turkey roasts.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning the gloves and engaging in food preparation touching and walking through swinging door.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sliced cheeses (55-57F) and grilled vegetables (58F) in 4-drawer refrigerator (under griddle) were observed at improper cold holding temperature. The foods were there from overnight.
Correction: (discarded) - 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, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if 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.
- Temperature Measuring Devices (corrected on site)
Observation: No thermometer in 2-door prep and 4-drawer refrigerator (under griddle).
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Good Repair and Proper Adjustment
Observation: 4-drawer refrigerator (under griddle) is not maintaining proper cold holding temperature.
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)
Observation: Both kitchen hand sinks were blocked and not accessible for employees to wash their hands.
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.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit is not posted in a location in the food establishment that is conspicuous to consumers. The CFM said that it will be posted after framing.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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08/06/2014 | Routine | |
1. A small gap observed under rear exit door.
2. Shared dumpster's lids were open.
3. Dining room furniture is on order and has not been installed yet.
4. Soda machine is not installed.
CO 1400412 approved. Please submit application with fee to:
800 S Walter Reed. Dr., Arlington, VA 22204
- : No Restriction : -
No violation noted during this evaluation. | 06/20/2014 | Pre-Opening | |
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