This visit was made to conduct a routine food inspection. The following items require long term correction:
- A certified food protection manager was not present at the time of the visit. A certified food protection manager must be present at all times the facility is operating.
- Employees must wash hands when entering the prep area, returning from the rest-room, and between changing gloves.
- Raw foods (ground beef) may not be stored over ready to eat foods(grilled chicken). Foods must be stored with RTE above raw, and raw arranged so that foods with higher cooking temperatures are above those with a lower minimum cook temperature.
- When utensils,or food contact surfaces are used for the preparation of Time/Temperature controlled food for safety, they must be fully washed rinsed and sanitized at least every 4 hours.
- When fish is served raw or undercooked either a parasite destruction letter or a letter from the supplier must be provided to ensure that the fish was farm raised and pellet fed.
A copy of the parasite destruction letter for the salmon and a letter determining the species of tuna, an a copy of a food protection manager card can be emailed to Kendra.Washington@vdh.virginia.gov
A civil penalty (F-16-04701) has been issued in the amount of $100.00 for violation of 11-2-24.
*Repeat violations are subject to civil penalties*
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands. Employees observed not washing hands when returning to the prep area, and not washing hands after changing gloves.
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 and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Discussed handwashing procedures with PIC.
- Critical: Certified Food Manager: Presence Required
Observation: A Northern Virginia Food Safety Manager was not present during the inspection.
Correction: A certified food safety manager must be present during all times the food establishment is in operation.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed several employee beverages in water bottles, gatorade bottles in the food preparation area.
Correction: In food preparation areas, employee beverage must be in a cup with a lid and a straw. Discussed proper employee beverage containers with manager on duty.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Hamburger patties stored in cold drawer above cooked chicken
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Discussed properly storing items with PIC, and a follow up will be scheduled to ensure food is stored properly
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Ahi Tuna, Salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: Bleu Cheese Stored on prep line at 50F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Cheese was discarded by staff.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for Milkshake blender is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation. Determined that blender was not fully washed rinsed and sanitized every 4 hours as needed after discussion with the PIC.
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. Discussed requirements with PIC
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system. No backflow device attached to the water supply for the ice machine.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the cook line is being used for purposes other than washing hands. Observed employees washing ice cream scoops in hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Ice cream scoop was moved to 3 compartment sink to be washed.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at womens restroom handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were replaced by PIC
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Observed purse stored on prep table and not in designated area.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Physical Facilities Good Repair
Observation: Cold holding drawers not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/24/2016 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Ensure all working containers of chemicals are labeled at all times.
2) Replace ceiling tiles over ice machine
3) Remind employees to hand mops to air dry when they are done using them.
- Floor / Wall / Ceiling / Cleanability
Observation: The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable. (ceiling tiles are missing at the hvac unit by the ice machine are missing due to previous leak)
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable. (Ceiling tiles to be installed now that leak is fixed).
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles in front of the 3-compartment sink and the storage rack closest to the hand sink in the back kitchen are not maintained in good repair. (tiles are cracked)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. (FPM corrected).
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Sanitizer spray bottles not labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (FPM corrected).
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08/10/2015 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Do not store raw animal foods above ready-to-eat foods.
2) Ensure that you have test strips on hand to check your sanitizing solution.
Good holding temperatures and foods safety knowledge shown by PIC walking with me. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored above peppers and milk in the reach-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (PIC relocated items).
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment: 1 door low boy cooler and prep cooler on the front cook line.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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. (Provided PIC with hanging refrigeration thermometers).
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use. (mops stored in mop bucket while still wet).
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. (PIC hung mops on mop rack).
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (sanitizer solution and degreaser spray bottles were not labeled).
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (PIC corrected).
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02/02/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Observed excellent hand washing procedures through out the risk factor assessment.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- 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 an open container on the shelf adjacent to the prep table in the back kitchen.
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. Corrected by discarding the beverage.
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09/05/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on May 7, 2014.
Section 20 - 3-501.16(A)(2) has been corrected since the previous inspection.
No violation noted during this evaluation. | 05/19/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. Certified Food Managers and food employees were very helpful and knowledgeable.
1. Expectation is for food employees to know reportable symptoms and Big 5. Employee Health Policy poster provided.
2. Make sure the Continental prep refrigerator at the cookline is cold holding Time/Temperature Control for Safety foods at 4
1°F
or less. A follow up evaluation will be conducted on or around May 21, 2014 to verify correction.
--Repeat violations 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: Certified Food Manager (CFM) and food employees did not know the 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, E. coli, or Shigella)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item was measured at improper temperatures: hot dogs were 46°F in the Continental prep refrigerator. Observed significant ice build-up in unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Remove items from unit and defrost to remove ice-build. If removing ice doesn't allow unit to properly operate at 41°F or less a repair person needs to be called for maintenance. Do not store Time/Temperature Control for Safety foods in this unit until properly cold holding at 41°F or less. A follow-up evaluation will be conducted within 10 days to verify correction.
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05/07/2014 | Risk Factor | |
This visit was made to conduct a routine evaluation. This food facility uses time as a public health control for sliced tomatoes. The following items require attention:
1. Make sure raw animal food items are stored below and away from ready-to-eat foods to prevent cross contamination.
2. Working containers of poisonous and toxic materials need to be properly labeled with a common name to prevent misuse of the material.
Repeat violations are subject to civil penalties.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw shelled eggs stored on shelf above cut green leaf in the True single door refrigerator at the cookline.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by moving the raw eggs to the bottom shelf away from the green leaf.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed cracked floor tiles near the food prep sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name (spray bottle containing quaternary ammonia not labeled with the common name).
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Correct by properly labelling spray bottle.
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01/13/2014 | Routine | |
This visit was made to conduct a risk-based inspection. The following items require correction:
1. Obtain your NOVA CFM card from ORS within 10days. Fax copy of card to 703-746-4868.
2. Implement an employee health policy-the expectation is that all employees will know the reportable symptoms and Big 5 illnesses and the CFM will know how to handle sick employees. (employee health poster provided)
3. Obtain a parasite destruction letter for the ahi tuna from your supplier. Maintain copy on file for future inspections.
Repeat violations shall be subject to civil penalty.
- 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 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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 all the reportable symptoms or Big 5 illnesses.
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: Handwashing / When to wash hands (corrected on site) (repeated violation)
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.(employee did not wash hands before putting on clean gloves)
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: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: ahi tuna.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
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09/13/2013 | Risk Factor Assessment | |
- 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. (Cook handled raw beef (ground beef), then handled cooked fries- did not change gloves, wash hands).
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the cook line is being used to clean equipment and utensils. (Handwashing sink of cook line being used to rinse milkshake cup).
Correction: A hand washing sink may not be used for purposes other than hand washing.
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05/10/2013 | Risk Factor Assessment | |
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: tuna.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the 1 door cooler is being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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12/13/2012 | Risk Factor Assessment | |
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