This visit was made to conduct a routine food inspection. Observed excellent handwashing, and labeling and dating of foods. Please note the following concerns:
1. Do not store food in the reach thru cooler unit at the serve line until it is able to maintain temperatures of 41F or less.
2. Food must be protected at all times from any possible source of contamination (for example: condensation dripping from coolers)
3. Ensure that employee items are stored in designated areas.
A follow up will be conducted within 10 days to ensure the Serve line cooler unit is able to maintain cold holding temperatures.
*Repeat violations are subject to civil penalties*
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The ham sandwich stored in the reach thru 2 door serving cooler is unsound or adulterated. Observed condensation from cooler unit dripping onto the food.
Correction: Ensure food is safe, unadulterated, and honestly presented. Sandwich discarded by PIC.
- Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Canned goods.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Items were moved to a sepearte area by PIC
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Copntainers are arranged so as not to allow for maximum heat transfer. Observed foods cooling from room temperature and hot service cooling in tightly covered pans.
Correction: Food containers in which food is being cooled 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. Instructed PIC on cooling methods.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 door Reach through cooler
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. Refrain from using this unit until it is serviced.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Bins were 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. Instructed manager to let equipment and utensils fully air dry before storage.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Observed Employee belongings not stored in designated areas.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. Items were moved by PIC.
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03/25/2016 | Routine | |
Person in Charge has now obtained a Northern Virginia Certified Food Protection Manager Card. A copy of the card was faxed to the office and is on file.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloths were observed on the food prep counter and under cutting boards.
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. A ruber mat that can be put through the dishwashing machine may be best for using under a cutting board.
- Manual Warewash Temp Meas Dev Provided and Readily Accessible (repeated violation)
Observation: There is no temperature measuring device available for measuring the temperatures of water used in the high temp warewashing machine.
Correction: In high temp warewashing operations, an irreversible thermolabel temperature measuring device shall be provided and readily accessible for frequently measuring the washing water temperatures.
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12/11/2015 | Follow-up | |
This visit was made to conduct a training and a routine food safety evaluation. The following issues require attention:
1. Person in Charge and the Chef did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. They both had certificates from food safety courses. A food 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 or e-mail a copy of the card to (703) 746 4919, eric.spring@vdh.virginia.gov
2. Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e. wash hands when switching from one task to another) including:
After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. They did have a valid 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.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before donning 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. Person in Charge washed their hands and put on new gloves.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloths were observed on the food prep counter and under cutting boards.
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. A ruber mat that can be put through the dishwashing machine may be best for using under a cutting board.
- Food Storage / Prohibited Areas/ Under Sewer Lines (corrected on site) (repeated violation)
Observation: Food in dry storage stored under sewer lines, including canned juices.
Correction: Food may not be stored under sewer lines that are not shielded to intercept potential drips. Food items were relocated.
- Manual Warewash Temp Meas Dev Provided and Readily Accessible
Observation: There is no temperature measuring device available for measuring the temperatures of water used in the high temp warewashing machine.
Correction: In high temp warewashing operations, an irreversible thermolabel temperature measuring device shall be provided and readily accessible for frequently measuring the washing water temperatures.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used in the sanitizing bucket had concentration of 0 ppm.
Correction: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. Solution was remade and had concentration of 200 ppm.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Person in Charge said that she had handwashing stickers and would put them in the bathrooms.
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12/08/2015 | Routine | |
This visit was made to conduct a follow-up inspection. The 2 door cooler has been serviced. There seems to be an air circulation problem. Top and front warmer than back and bottom. Unit may need to be set to a lower temperature setting. Ambient air was 43F. Keep checking and re-arrange product inside until unit can stay at 41F or less.
No violation noted during this evaluation. | 09/04/2015 | Other | |
Note: do not use sanitizer bucket with wiping cloth to catch water from a leak. Use a different bucket (not red or green).
Using a terry towel with quaternary ammonium sanitizer will result in quat binding. Use alternative type towel/cloth.
Do not use 2 door cooler(in front area by ice machine) to store any TCS foods until it has been repaired.
Provided new Employee Health agreements and Big 6 poster.
- 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 the Big 6 or the symptoms to report.
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, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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.(employee did not wash hands/change gloves after handling soiled dishware)
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.
- Hair Restraint Effectiveness (corrected on site)
Observation: Outside workers working in the food service area without proper hair restraints.(repair person for equipment)
Correction: Anyone who comes into the kitchen while food preparation is occurring shall follow proper personal hygiene and wear hair/beard restrains when open food is around. Only those person necessary to the operation shall be allowed into/through the kitchen.
- Food Storage / Prohibited Areas/ Under Sewer Lines (repeated violation)
Observation: Food storage under sewer lines.(food stored downstairs is under sewer/water lines)
Correction: Food may not be stored under sewer lines that are not shielded to intercept potential drips.
- 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: cut tomatoes, milk, salad plate (tomatoes and salad plate were prepped this am and were within 4 hours, milk was in cooler that was not operating properly and was moved to another unit -milk was 47F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Sanitizer Test Kit Required
Observation: There is not any irreversable temperature measuring device for the hot water sanitizing dishmachine.
Correction: An irreversable temperature measuring device must be used to test the hot water sanitizing dishmachine. Keep a log of when the machine is tested.
- Critical: Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (handsink closest to warewash sinks-soap dispenser broken)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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08/31/2015 | Routine | |
- 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: milk (in satelite kitchen) discarded
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the satelite kitchen (2nd floor) is being used as a dump station (ice dumped in sink at time)
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (bathrooms downstairs, signs provided)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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06/01/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment.
Note: Leak located on the wash side of the mechanical dish machine has been placed on a work order and waiting for repairs.
Note: Mechanical dish machine is a high temperature dish machine and has not been converted to use chemicals for sanitization. This machine is equipped to use chemical sanitization as a back up in case the booster heater malfunctions.
Note: Food establishment uses a veggie wash for produce.
No violation noted during this evaluation. | 02/25/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
Please consider purchasing a blue board for the raw seafood that you prepared instead of using the red board for all raw animal products.
Note: dish machine was converted to chemical sanitization instead of hot water.
*Repeat violations are subject to civil penalty*
- Food Storage / Prohibited Areas/ Under Sewer Lines (corrected on site)
Observation: Food storage under sewer lines. (Observed dry storage racks under sewer lines in the downstairs dry storage area).
Correction: Food may not be stored under sewer lines that are not shielded to intercept potential drips. (Shelves were moved from underneath sewer).
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10/01/2014 | Routine | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
No violation noted during this evaluation. | 06/28/2014 | Training | |
This visit was made to conduct a risk assessment.. Please note the following information:
1) High temp dish machine was not operating properly. Once unit is repaired/working properly please contact me to do a follow-up inspection to confirm.
2) A few employees were observed wearing jewelry on their wrists and fingers. Please remind employees that the only jewelry allowed is a plain wedding band. No watches, bracelets or other rings may be worn during food preparation and service.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees have set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted when the machine has been repaired.
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04/09/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The PIC was very knowledgeable and helpful. The following items require attention:
1) The PIC reported that they occasionally offer undercooked steak (cooked to customer specification). Since they are serving a highly susceptible population, all meat must be fully cooked to the appropriate cooking temperature (145 degrees F for beef steak).
2) Make sure to change wiping cloth sanitizer solution frequently enough to maintain a concentration of 200 PPM.
I gave the PIC 2 hand washing signs for the employee bathrooms located in the basement used by the food service staff.
Repeat violations are subject to civil penalty.
No violation noted during this evaluation. | 12/18/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. Food worker and Certified Food Manager were knowledgeable pertaining to Employee Health. The following item requires attention:
1. Food employees may have beverages in the kitchen as long as they are covered and consumed through a straw and stored in a way to prevent contamination to food, equipment, utensils, linens, and single service items.
Repeat violations are subject to civil penalties.
- 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. Open bottle of water stored on kitchen prep table.
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 bottle of water.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the basement dry storage 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. Certified Food Manager indicated there is a work order in place for clear plastic tubing for light bulbs.
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10/01/2013 | Routine | |
- Physical Facilities Good Repair
Observation: Pipe leaking in emergency storage area in the basement.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/21/2013 | Routine | |
This is made to conduct a training/standardization.
NO violation noted.
No violation noted during this evaluation. | 03/05/2013 | Training | |
Dining room service will be stopped until further notice (72 hours after last). (facility decision).
Will be using single service items and having room service.
Only 1 employee sick this morning, was sent home.
They will be doing an in-service training today covering Norovirus, hand washing and employee health.
Good hand washing observed.
Employees will use carts to take food up to floors, they will dish items and nursing staff will serve/deliver food to rooms.
Facility has switched to their chlorine based sanitizer.
No violation noted during this evaluation. | 02/18/2013 | Other | |
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