The Pure Pasty, 128c Church Nw, Vienna, VA 22180 - Carry Out Food Service Only inspection findings and violations

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Business Info

Restaurant: The Pure Pasty
Address: 128c Church Nw, Vienna, VA 22180
Type: Carry Out Food Service Only
Phone: 703 255-7147
Total inspections: 6
Last inspection: 08/19/2015
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a routine inspection.
NOTE:
Observed the employees were practicing good sanitizer use, gloving, and hand washing.
No violation noted during this evaluation.		08/19/2015Routine
The purpose of this visit was to conduct a Risk-Factor assessment (RFA).
NOTE:
- Send a fax/email a copy of certified Food Manager's card with in 7 days to HD. Contact information was provided.
- Post a valid permit at the food establishment.
- Use shallow pans to cool food items (Pasties mix). While cooling monitor time and temperature.
- Cooling guidelines was provided to the person-in-charge.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Yooper pasties, Diced potatoes, Beef pasties mix (47F, 47F, 45F).
    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. Food items were discarded.
  • Permit to Operate Required, Must be Posted, Must be Valid
    Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. Updated permit was not posted at the food establishment at the time of the inspection.
    Correction: To obtain a current Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Post the valid permit at the food establishment with in 2 days.
  • 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. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448 with in 7 days.
02/26/2015Risk Factor
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium snaitizer in 3 vat sink: 300 ppm.
No violation noted during this evaluation.		09/11/2014Routine
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer in wiping cloth bucket: 200 ppm.
No violation noted during this evaluation.		04/04/2014Risk Factor
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonia sanitizer in 3 vat sink was 200 ppm. NOTE: Temperature 1 foot above 12 gallon pans on 3 countertop burners (all three in use at time of inspection) was the same as the ambient room temperature. No excessive heat, steam, condensation, vapors, obnoxious odors, smoke or fumes were observed during the inspection.
  • Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
    Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: 2 Eurodib countertop burners.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. NOTE: Since last inspection, 1 Eurodib countertop burner was replaced with a Burton ProChef commercial countertop burner. PIC advised she will replace remaining Eurodib burners with certified equipment.
10/31/2013Routine
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer in 3 vat sink: 250 ppm. The following good retail practices were discussed during the inspection: 1) Two Eurodib countertop electric burners are designated for household use only (not approved for commercial use) and do not have a hood system that is required over cooking units. 2) Exterior digital temperature display on M3 1 dr upright cooler is not accurate
  • (4)-(16) (repeated violation)
    Observation: y
    Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated. NOTE: Discussed with PIC.
  • Handwashing Sink / Accessible at All Times (corrected on site)
    Observation: The handwashing facility located at the pasty prep area was not asccessable at the start of the inspection - sink faucet was connected to tube supplying vegetable peeler - preventing access by employees for easy handwashing. NOTE: vegetable peeler was disconnected during the inspection.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
04/22/2013Risk Factor

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