The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Provided a food thermometer to take food temperature.
- Provided a cooking temperature guidelines (Magnet). Strongly advised the manager to train employees on cooking temperature. The food staffs were not able to determine the cooking temperature for raw animal items.
- Monitor the refrigerator temperature periodically to prevent any cold hold violation.
- Strongly advised to have more than one CFM on site.
- Provided date marking guidelines to the Manager.
- Active Managerial Control was discussed.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Preparing sandwish at the sandwish station.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. FOOD ITEM WAS DISCARDED. DISCUSSED WITH THE MANAGER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Ham (48F), Salami (48F), Sauted Mushroom (48F)
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 MOVED TO FREEZER TO MAINTAIN 41F OR BELOW.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Sliced Ham in Sandwish Unit
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. FOOD ITEMS WERE DATE MARKED. DISCUSSED WITH THE MANAGER
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Lasagna in Walk-in Unit
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. FOOD ITEM WAS DATE MARKED. DISCUSSED WITH THE MANAGER.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. THE CFM ARRIVED DURING INSPECTION.
- 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. Failure to provide a copy of the photo identification card may result in further enforcement action. PROVIDE A COPY OF CFM PHOTO ID TO THE HEALTH DEPARTMENT WITH IN 14 DAYS.
|
12/21/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Thank you for your time. Employee health policy in place. Observed two employees wash hands during today's visit. The thermolabel activated on the heat sanitizing dish machine. Thank you.
NOTES:
1. When you are cooling foods such as your spaghetti sauce or marinara sauce, either because you have leftovers or because you are making a big batch of food to use for the next day, the food must be cooled correctly. Simply leaving the food on the counter for a couple of hours or placing the batch of hot food directly in the refrigerator is not correct. Foods such as spaghetti and marinara must be cooled quickly to prevent toxin growth. The sauces can initially be cooled on the counter, but once it reaches 135F, the cooling clock begins! Then foods must be cooled form 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours, for a total of 6 hours. I have provided you with a handout to use to train employees to cool foods. This handout gives examples of foods and lists the most practical method of cooling.
2. I recommend that you revise the sheet for the use of time as a public health control for the pizzas and calzones and other foods. During our discussion, we decided it was best to add columns to log additonal times/food items as they are prepared and placed under time as a public health control.
*Please avoid repeat violations to avoid further enforcement.
Thank you. If you have any questions, please call the health department at 703-246-2444.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) such as stock pots approximately 18 inches deep with marinara and pasta sauce. This facility has a cooling paddle but it was not being used for the pasta sauce.
Correction: Manager and foodworkers were provided with an explanation of cooling methods for the marinara and spaghetti sauces. In addition, alternative cooling methods were discussed with the managr for other foods. Handout on cooling provided. The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager assembled a solution and placed cloths inside the wiping cloth solution. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooling marinara and pasta sauces in deep stock pots aproximately 198 inches deep without monitoring temperature.
Correction: EHS covered many alternatives for varying foods, including the pasta and marinara sauces for better Active Managerial Control of these foods. EHS provided a handout for the cooling methods. Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: garlic in oil 62f on countertop
Correction: butter on countertop 59f, penne pasta 45f (overfill from fill line at three door prep cooler #3.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIAtest kit within 90 days.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution inside the wiping cloth bucket 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 wiping cloth bucket at 0 ppm total quaternary ammonium compound as wiping cloth solution was not assembled. .
Correction: Manager assembled the solution to within acceptable limits. 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.
|
06/17/2015 | Routine | |
| No violation noted during this evaluation. | 09/03/2014 | Follow-up | |
- Critical: 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.
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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Uncovered food containers were found in the 3-door prep refrigerator on the cookline where the food is subject to contamination.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. (Food containers were covered during the inspection)
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The meatballs in sauce cooked potentially hazardous food item is not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Meatballs in sauce, cooling for 12 hours in a reach-in refrigerator on the cookline was observed at 50°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Divide sauces and other cooked foods into small portions for properly cooling times. (meatball sauce discarded)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were observed cold holding at improper temperatures at the sub station refrigerator on the cookline using a calibrated food temperature measuring device:raw steak =47-F, chicken tenders =50-F, ham = 49-F,chicken Parmesan = 50-F, mozzarella cheese sticks = 50-F.
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 relocated from this unit during the inspection)
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
|
08/21/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/02/2014 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the reach-in True freezer unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: granular sugar, powdered sugar, salt.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Baskets of bread were noted on the floor in the back work area.
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.(Elevated)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:a vaariety of pizzas sat on serving counter withy no visble temperature control(temp range 67-70-F)
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. (Discarded)
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): A variety of pizzas on the serving counter. Time when the pizzas were placed on the counter was not available.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.(New log to document time was provided by the certified food manager)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the Quaternary Ammonium Compound (QAC) chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA COMPOUND test kit.
- Warewash Equipment / Cleaning Frequency (corrected on site)
Observation: The surfaces of the dish washing machine were not clean. debris accumulation was noted on the top of the machine.
Correction: Clean the entire dish washing machine more often to prevent dirt build-up.(cleaned).
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: white plastic panel inside the iced machine, bottom storage compartment inside reach-in freezer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils were not observed sanitized at the ware washing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
|
03/20/2014 | Routine | |
The purpose of this visit is to conduct a follow up inspection. The previous violations have all been corrected. The new procedure to cook steaks or hamburger patties on the grill is to use tongs to place the raw product on the grill, then prepare sandwiches using gloves. This procedure eliminates any cross contamination between raw beef products and ready to eat food.
- Critical: Air Gap Design Standard, Not Less than 1' (repeated violation)
Observation: An air gap between the water supply outlet of the spray hose at the three compartment sink and the flood rim level is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
|
06/14/2013 | Follow-up | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint inspection. The manager is aware of the complaint and confirmed it. He also requested suggestions to improve food handling technique and prevent cross contamination. The suggestion was to use tongs to handle raw meat to place it on the grill and use fresh gloves to handle ready to eat foods such as bread to prevent cross contamination between raw beef and ready to eat food. The owner will implement the suggestion and a follow up inspection will be conducted within 10 days. All other critical violations from the inspection report will need to be corrected within this time frame. Complaint is confirmed.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. Observed food employee using gloves to place raw food on the grill then handle ready to eat bread to prepare sandwiches.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. THE OWNER REQUESTED THE EMPLOYEE CHANGE GLOVES IN BETWEEN HANDLING RAW MEAT AND READY TO EAT FOODS OR USE TONGS TO REACH RAW FOODS TO PLACE ON GRILL.
|
05/30/2013 | Complaint | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint inspection.
The owner was provided with an employee health policy and hand washing signs.
CFM will implement suggestions made during the inspection to prevent cross contamination.
Water Heater: Bradford White
Model: 80T-199-37
BTU: 199,999
GPH: 168
Dishmachine: Jackson 20013, turned thermo label black on first run.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: Sauce containers, salad dressings, oil bottles, and vinegar containers by the salad prep unit,
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. Observed food employee using gloves to place raw food on the grill then handle ready to eat bread to prepare sandwich.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. THE OWNER REQUESTED THE EMPLOYEE CHANGE GLOVES IN BETWEEN RAW AND READY TO EAT FOODS OR USE TONGS TO REACH RAW FOODS TO PLACE ON GRILL.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient:
WIC: Lasagna, marinara, minestrome soup, ham deli meat,
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. THE CERTIFIED FOOD MANAGER DATE LABELED ALL FOOD.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet of the spray hose at the three compartment sink and the flood rim level is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- 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. PROVIDED A HAND WASHING SIGN FOR THE BACK KITCHEN SINKS.
|
05/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tony's New York Style Pizza, 13087 Fair Lakes Shopping, Fairfax, VA 22033 »