- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw whole shell eggs were improperly stored above iced coffee in the reach-in refrigerator. The eggs were relocated to the bottom shelf during the inspection.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: the steamed skim milk and the steamed whole milk. The milk was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- 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 (for eggs), sausage and sliced cheese at the make table refrigerator. The food items were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stalls.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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09/30/2015 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (prep area) Open drinking cups were discarded during the inspection
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 item
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Whole shell eggs are improperly stored above Iced coffee and iced tea. The eggs were relocated during the inspection.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: mozzarella cheese. The cheese was discarded during the inspection.
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
Observation: The handwashing station at the rear hand sink is being used for purposes other than washing hands. Stainless steel pans are improperly stored in the rear hand sink. The pans were removed during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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06/01/2015 | 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: the whole milk at the coffee counter was 53°F. The milk was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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01/14/2015 | Risk Factor | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. poor personal hygiene/hands as a vehicle of contamination
2. improper holding temperatures/time-temperature relationships
3. Consumer Advisory
4. Demonstration of knowledge
5. Contaminated equipment/cross-contamination
6. Employee health
Please call me at 703-746-4910 to discuss the inspection.
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
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08/29/2014 | Training | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking containers were improperly stored in the food prep area.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper storage of wet wiping cloths. Wiping cloths most be stored in sanitizer after each use. Wiping cloth were properly stored during the inspection.
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.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: smoked salmon.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected in the dry stoage area (hallway). The filters were covered during the inspection.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The toilet room is not provided with a self-closing door.
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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02/25/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction
- Potentially hazardous foods prepared from ambient temperature must be cooled from 70F to 41F within 4 hours
- Repair/lower temperature for flip top unit to adjust for periods of heavy use. Fax invoice after repair to office (703) 746-4919 within 10 days
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: cut greens, sliced tomatoes (prepared 1 hour ago)
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective 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: flip top prep unit
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.
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08/27/2013 | Routine | |
This visit was conducted to complete a risk factor based food safety evaluation.
1. Ensure that cracked raw shell eggs are not stored above ready to eat items in the sandwich preparation cooler.
2. Hot and cold holding temperatures were observed to be correct at the time of the evaluation, and the CFM had good knowledge on employee health issues.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw shell egg was observed stored over cut tomatoes in the sandwich preparation unit.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Moved)
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02/19/2013 | Risk Factor | |
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