- Package Integrity (corrected on site)
Observation: Some dented and leaking cans found on the dry storage shelf.
Correction: (removed) - Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Cooling, Cooked Food (corrected on site)
Observation: Meat sauce, observed at 49-64Fin the "Tafco" walk-in refrigerator, was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Time Public Health Control/Time - Maximum up to 4 Hours/Discard (corrected on site)
Observation: The pizzas for which time only, rather than time in conjunction with temperature control, was/were not cooked, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food was/were removed from temperature control. The timer(s) is/are not properly turned on and used.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be cooked and served, served in ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sinks in warewashing area and pizza prep stations are not maintained so that it is accessible at all times for employee use.
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.
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.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
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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12/15/2015 | Risk Factor | |
1. High temp dish machine did not turn the thermo-label black. The PIC was instructed to use 3-compartment sink until the machine is serviced.
2. Make sure to date mark sliced cheeses and deli meats properly.
3. Post the health license conspicuously.
- Cleaning Procedure/Hands and Arms (corrected on site)
Observation: Food employees did not apply soap before washing hands.
Correction: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under section 5-202.12 and Subpart 6-301. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Cheese, stacked too much too high (48F), sliced tomatoes (47F) and pepperoni (45F) on top portion of the "Delfield" 2-door (left) pizza prep refrigerator were observed at improper cold holding temperature.
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.
- Time Public Health Control/Time - Maximum up to 4 Hours/Discard (corrected on site)
Observation: The pizzas for which time only, rather than time in conjunction with temperature control, was/were not cooked, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food was/were removed from temperature control. The timer(s) is/are not properly turned on and used.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be cooked and served, served in ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control.
- Handwashing Signage (repeated violation)
Observation: No hand washing sign on hand sink across from "Structural Concepts" display case refrigerator.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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09/22/2015 | Risk Factor | |
1. Wash hands frequently as and when required.
2. Use 4 hours Time as Public Health Control properly for pizzas.
3. Do not use milk crates for shelving.
- Hair Restraints/Effectiveness
Observation: Food employees are not wearing effective hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- Sanitizing Solutions, Testing Devices
Observation: A quat test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Delfield" 2-door (left & right) pizza prep refrigerators are in need of de-icing and cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Spatula and sanitizer bucket observed in hand sinks.
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.
- Handwashing Signage
Observation: No hand washing sign on hand sink across from "Structural Concepts" display case refrigerator.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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06/16/2015 | Routine | |
CO 1500215 approved. - : NO RESTRICTIONS : -
Please submit application with fee to:
800 S. Walter Reed Dr., Arlington, VA 22204
No violation noted during this evaluation. | 04/08/2015 | Pre-Opening | |
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