Twist Cafe & Deli, 5820 Seminary Road A, Falls Church, VA 22041 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Twist Cafe & Deli
Address: 5820 Seminary Road A, Falls Church, VA 22041
Type: Fast Food Restaurant
Phone: 703 998-2542
Total inspections: 5
Last inspection: 09/18/2015

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer 3 vat sink: 75 ppm. Provided copy of date marking fact sheet to PIC. NOTE: PLEASE RMEMEBER TO PROVIDE COPY OF SERVICE INVOICE FOR 1 DR COUNTERTOP COOLER TO HEALTH DEPT. WITHIN 10 DAYS. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk/1/2 and 1/2 in 1 dr countertop cooler. 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. NOTE: Food determined to be out of temperature <2 hours and was relocated to another cooler. 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: Kenmore countertop cooler. 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. NOTE: Provide service invoice for cooler to health Dept. within 10 days.	09/18/2015	Routine
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration 3 vat sink: 50 ppm. Provided copy of datemarking fact sheet and CFM fact sheet to PIC. NOTE: PLEASE REMEMBER TO SEND PEST CONTROL SERVICE INVOICE AND COPIES OF FOOD DELIVERY INVOICES/RECEIPTS TO HEALTH DEPT. 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). NOTE: Provide copy of CFM photo ID to Health Dept. within 10 days.	06/22/2015	Risk Factor
The purpose of this visit is a follow-up to ensure that the lights in the food prep area are s50 feet candles and the lights at the handsink and dishwashing sink is a minimum of 20 foot candles. The food prep area has 50 foot candles. The sink area has 50 foot candles. The facility if not in compliance. Thank you. No violation noted during this evaluation.	01/08/2015	Follow-up
The purpose of this visit is to conduct a first routine inspection. Manager still needs to increase the foot candles of lighting at the handsink and three vat sink as these areas have 10 foot candles of lighting 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: egg salad 45f, tuna salad, 43, macaroni salad 43f observed in the display cooler #2 which had an ambient air temperature of 41f. Correction: The manager adjusted down the temperature of the display cooler #2 to 39f during inspection. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. It helps to achieve a maintenance temperature of 41F or below if the unit ambient air temperature is set below 41F, as we discussed during today's visit. 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: Bulk american cheese, bulk deli corned beef, bulk deli turkey in the display case #2 Correction: Manager dated the above foods during today's visit. 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. Critical: Certified Food Manager/Presence Required (corrected on site) Observation: There is no Certified Food Manager present at the beginning of the inspection. Correction: The certified food manager arrived approximately 20 minutes after the beginning of the inspection. EHS provided an information leaflet to aid the manager in allowing other employees to become certified food managers. 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. Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) Observation: Observed that hand soap was not provided at each handwashing sink. Correction: The manager placed soap at the handsink. Once soap was placed in the handsink, proper handwashing was observed. Provide hand soap at each hand sink to allow employees to properly wash their hands. Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles Observation: Observed that inadequate lighting of 10 foot candles was provided in the dishwashing sink and the handsink Correction: within 30 days, Increase the lighting to provide a minimum of 20 foot candles in these areas. Lighting Intensity/ Food Prep Area / 50 foot candles Observation: Observed that inadequate lighting of 30 footcandles is provided in the food preparation areas near the prep cooler. Correction: within 30 days, Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.	12/08/2014	Routine
PREOPERATIONAL FINAL INSPECTION 1. Lighting over the three-compartment sink is only 2 food candles. Code requires 20 foot candles illumination. 2. Lighting over the hand washing sink is only 2 foot candles. Code requires 20 foot candles. 3. Lighting over the sandwich preparation station is only 30 foot candles. Code requires 50 foot candles. Owner stated that the above listed items are being corrected and will be completed within five (5) days. Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department. No violation noted during this evaluation.	08/22/2014	Pre-Opening

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