The purpose of this visit was to conduct a risk factor assessment.
Please email me a copy of your certified food manager's photo id by January 11, 2016. ORS information left with PIC.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employee handling raw proteins with gloved hands. Changed gloves but did not wash hands before put on new gloves
Correction: ALL food employees shall wash 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 of foodborne illness.DISCUSSED THE IMPORTANCE OF HANDWASHING AND WHEN TO WASH HANDS WITH THE PIC. EMPLOYEE WASHED HANDS AND PUT ON NEW GLOVES
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employees were observed handling the following ready-to-eat foods using their bare hands:Buns, lemon
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. DISCUSSED WITH PIC THE NECESSITY TO PROVIDE A BARRIER BETWEEN READY TO EAT FOODS AND BARE HANDS. DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed buttermilk at 55F on the Delfield flat top, quinoa in the Norlake 2 door prep refrigerator at 45F, sliced cheddar cheese at 48F, block cheddar cheese at 45F in the True refrigerator
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.BUTTERMILK AND QUINOA PUT IN WALK IN TO COOL TO 41F OR BELOW, FOOD IN THE TRUE REFRIGERATOR REARRANGED TO ALLOW AIR TO FLOW ALL SHELVES IN THE REFRIGERATOR
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
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12/10/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection and answering my questions as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At this visit the following topics were discussed further with the CFM 1) Employee Health Policy guidelines and the regular review of the guidelines with staff 2) Cold holding all TCS foods at 41F or below and regularly checking equipment to ensure its proper functioning.
QUESTIONS: Please call 703-246-2444
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED VEGGIE BURGERS AT 46F, RAW CHICKEN AT 51F,RAW BEEF AT 53F AND RAW BEEF BURGER AT 44F IN THE LOWBOY 4 DRAWER REFRIGERATOR. UNIT IS AT 49F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL ITEMS MOVED TO THE WALK IN REFRIGERATOR .
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: OBSERVED THAT THE LOWBOY 4 DRAWER UNIT WAS AT 49F AND UNABLE TO RETAIN THE TEMPERATURE OF THE FOOD INSIDE AT 41F OR BELOW.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly MANAGER HAS BEEN ASKED TO REPAIR UNIT IN 10 DAYS AND FAX INVOICE TO 703-653-9448 ATTN A 2 INSPECTOR. DO NOT USE UNIT TILL REPAIRED.
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06/12/2015 | Routine | |
The purpose of this visit was to verify the presence of two new, functioning prep refrigerators. Presently the facility has two new functioning prep refrigerators.The PHF/TCS food on/in these prep refrigerators will now utilize temperatures in accordance with time to control bacterial growth.
No violation noted during this evaluation. | 08/26/2014 | Follow-up | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
The facility is going to use Time as a Public Health control (TPHCD) for all PHF/TCS taken out of the walk in and put on the cookline until August 18, 2014.
A follow up inspection will be conducted on or about August 18, 2014 to assess the cold holding capability of the Delfield 2 door prep refrigerators (2).
This is the second time that these prep refrigerators are not working properly and unable to hold PHF/TCS at 41F or below. Please ensure that they are working properly at the follow up inspection and for the future. If they are not working at the follow up inspection enforcement action may be taken.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-204.112(B) Observed both Delfield prep refrigerators, at the cookline, did not have thermometers present. Daily ensure that thermometers are present and are working correctly.
4-501.11(A) Observed the two Delfield prep refrigerators, at the cookline, were unable to hold PHF/TCS food at 41F or below. TPHC is going to be used for these prep refrigerators until August 18, 2014.
Have these refrigerators repaired/replaced and capable of holding PHF/TCS food at 41F or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed sliced tomatoes at 51F in the Delfield 2 door prep refrigerator
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed shredded cheddar cheese at 55F, shredded soy cheese at 57F, crumbled feta cheese at 59F, goat cheese at 63F on the Delfield prep top left, shredded cheddar cheese at 50F, sliced gruyere at 57F in the Delfield prep refrigerator left
Correction: alfalfa sprouts at 66F, tomato, bean and corn salsa at 62F, sliced mozzarella at 62F on the Delfield 2 door prep top right, hardboiled (shell removed) egg at 56F
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.CHLORINE TABLETS WERE ADDED TO THE DISHMACHINE
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: ice scoops
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quatenary ammonium solution was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonium solution at 150-400ppm. Verify concentration using the appropriate test kit.
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08/11/2014 | Risk Factor | |
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:Hamburgers - TIME RECORDED
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the bar dishmachine with a concentration of 10ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Sanitizing Solution Test Kit Accurate & Used
Observation: Observed the operator had a test kit for the sanitize solution, however it did not test the acceptable concentrations for the sanitizer.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: wall and caulking behind the dish machine drain board
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: glasses - ALL DISHES, GLASSES WILL BE WASHED IN THE KITCHEN DISH MACHINE
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located opposite the dish machine contained a lexan container and an apron, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs over the 3-vat sink and the prep table/dry food storage location are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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01/22/2014 | Routine | |
The purpose of this visit was to assess the cold holding capability of the Delfield 2 door prep refrigerators (2) and the Everest 4 drawer prep refrigerator. All 3 of the refrigerators have been repaired and are capable of maintaining the temperature of potentially hazardous food at 41F or below.
The potentially hazardous food in and on both Delfield 2 door refrigerators, Everest 4 drawer prep refrigerator is now using temperature to control bacterial growth.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Observed sliced ham at 45F, goat cheese at 45F, shredded cheddar cheese at 47F on the Delfield prep top - PUT IN WALK IN TO COOL TO 41F
Correction: Potentially hazardous foods shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
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09/04/2013 | Follow-up | |
The purpose of this visit was a follow up to assess the cold holding capability of the walk in, Delfield 2 door prep refrigerators (2) and the Everest 4 drawer prep refrigerator.
The facility is going to use Time as a Public Health control for all potentially hazardous food taken out of the walk in and put on the cookline until September 4, 2013.
A follow up inspection will be conducted on or about September 4, 2013 to assess the cold holding capability of the Delfield 2 door prep refrigerators (2) and the Everest 4 drawer prep refrigerator.
Additionally, Time as a Public Health control was written for the pre-seared burgers.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 43F, veggie burgers at 43F, veggie burger mix at 43-44F in the walk in - DISCUSSED WITH THE CFM TO INVESTIGATE REARRANGING THE PHF PRODUCTS AWAY FROM THE DOOR, feta cheese at 62F, crumbled blue cheese at 66 on the Delfield prep top - DISCARDED, sliced tomatoes at 56F on the Delfield prep top - DISCARDED, veggie burger at 52F in the Delfield 2 door prep refrigerator - DISCARDED, sliced horseradish cheddar cheese at 51F in the Everest 4 drawer prep refrigerator - DISCARDED
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Delfield 2 door prep refrigerator(s), Delfield prep refrigerator, Everest 4 drawer prep refrigerator
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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08/21/2013 | Follow-up | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
A follow up to assess the ability of the walk in, Delfield prep refrigerators (2), Everest 4 drawer prep refrigerator to hold the
temperature of potentially hazardous food at 41F or below will be conducted on or about August 21, 2013.
Additional food temperatures:
Ranch dressing (reference) - True flat top
: 41F
In addition to the following violations documen
ted above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the walk in, Delfield prep refrigerators (2), Everest prep drawers are unable to maintain the
temperature of potentially hazardous food at 41F or below. Additionally the door to the walk in is not latching allowing cold air to escape and warm air to enter. The door to the walk in freezer was opened into the walk in refrigerator to aid in reducing the temperature of the walk in.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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.OBSERVED EMPLOYEE HANDLE RAW CHICKEN, CHANGE GLOVES BUT NOT WASH HANDS BEFORE GLOVE CHANGE
Correction: ALL food employees shall wash 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 of foodborne illness.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed hamburger at 107F in the CVAP - DISCUSSED WITH THE CFM PRECOOKED HAMBURGERS SHOULD BE COOLED TO 70F WITHIN 2HOURS AND 41F WITHIN 4 ADDITIONAL HOURS.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed buttermilk at 45F at the onion rings prep area - PUT CONTAINER IN ICE UP TO THE LEVEL OF THE PRODUCT, shredded cheddar cheese at 45F, crumbled feta at 45F on the Delfield prep top - PUT CONTAINER IN ICE, sliced american cheese at 47F, shredded cheddar cheese at 43F - PUT IN THE WALK IN, bean, corn and cut tomato salsa at 50F on the Delfield prep top - DISCARDED, bean, corn and cut tomato salsa at 50F in the Delfield prep refrigerator - DISCARDED, sliced american cheese at 51F, raw hamburger at 45F, raw chicken at 45F in the Everest 4 drawer prep refrigerator - SLICED CHEESE DISCARDED, RAW MEAT PUT IN THE WALK IN, sour cream at 44F, veggie burger at 45F, buttermilk at 44F, butter at 44F in the walk in - OPENED THE DOOR TO THE WALK IN FREEZER TO REDUCE THE TEMPERATURE OF THE POTENTIALLY HAZARDOUS FOOD IN THE WALK IN,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Burger on restaurant week menu
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution dispensed at the 3-vat sink with a concentration of 50ppm total quaternary ammonium compound.DETACHED QUATERNARY AMMONIA FROM DISPENSING APPARATUS AND DISPENSED MANUALLY
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible at the handsink adjacent to the hot holding area across from the cookline
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible.
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08/20/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Lochnivar HSX54-120 which uses 54 KW to produce 270 GPH of 120F water at an 80F rise
Dishmachine: Ecolab ES 2000, Jackson - chemical
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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.Observed employee change gloves after handling raw hamburger, but not wash hands between glove changes. DISCUSSED WITH THE CFM AND EMPLOYEE THE NECESSITY TO WASH HANDS BETWEEN GLOVES CHANGES WHEN HANDLING RAW MEATS
Correction: ALL food employees shall wash 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 of foodborne illness.
- Food Storage / Preventing Contamination
Observation: Observed containers of pickles and boxes of food on the floor and stored less than 6 inches off the floor of the walk in/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.
- 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:Delfield flat top cookline, Delfield 6 drawer under cookline, Delfield flat top server's 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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the Delfield 2 door prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs over the 3-vat sink are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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03/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Counter, 11922 Democracy Dr, Reston, VA 20190 »