The purpose of this visit was to conduct a risk factor inspection in conjunction with a complaint investigation. Thank you for accompanying me through the inspection.
Please fax or email a copy of the photo ID CFM card from ORS Interactive Inc.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed food employee handling dirty dishes in three compartment sink, then using the same gloves to handle clean dishes from dishwasher.
Correction: DISCUSSED WITH MANAGER, MANAGER DISCUSSED WITH FOOD EMPLOOYEE, FOOD EMPLOYEE CHANGED THEIR GLOVES. 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.
- Certified Food Manager/Certificate Process (corrected on site)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam. CFM was not able to present 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). 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.
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12/17/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes where your facility may require further assessment.
NOTE: At this inspection the following was discussed with CFM, 1) Employee health policy guidelines and its review with staff on a regular basis 2) Cold holding of potentially hazardous foods and ensuring that the refrigeration equipment are in good working order. 3) Cooling methods.
QUESTIONS: Call 703-246-2444
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. OBSERVED COOKED SAUSAGE AT 60 F AND COOKED CHICKEN AT 65 F IN DEEP PLASTIC TUBS WITH TIGHT SECURE LIDS IN THE WALK IN REFRIGERATOR. ITEMS MADE APPROXIAMTELY 7 HOURS AGO.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.DISCUSSED WIHT MANAGER PROPER COOLING PROCESSES. ITEMS WERE TRANSFERRED TO SHALLOW PANS AND MOVED TO FREEZERS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED COOKED SAUSAGE AND COOKED CHICKEN COOLING FOR PAST 6 HOURS IN DEEP PLASTIC BINS WITH TIGHTLY SECURE LIDS.
Correction: 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:OBSERVED RAW CHICKEN AT 47F, RAW SHRIMP AT 46F, CARAMALIZED ONIONS AT 46F AND BOLONAISE SAUCE AT 50F.UNIT WAS HOLDING AT 47F AS ONE OF THE DRAWER DOORS WAS BROKEN AND COULD NOT BE SECURED SHUT.
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. THE BOLONAISE SAUCE WAS DISCARDED AND ALL OTHER ITEMS MOVED INTO THE WALK IN REFRIGERATORS.
- 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: OBSERVED THAT ONE DRAWER OF THE 4 DRAWER PASTA STATION REFRIGERATOR IS BROKEN AND CANNOT BE CLOSED AND THUS THE UNIT IS AT 47F AND ALL POTENTIALLY HAZARDOUS FOODS IN IT ARE AT 45F OR ABOVE.
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. UNIT TO BE REPAIRED WITHIN 10 DAYS. PROVIDE EMAIL CONFIRMATION OF REPAIR. DO NOT USE THE UNIT TO STORE POTETNIALLY HAZARDOUS FOOD TILL IT HAS BEEN REPAIRED AND IS ABLE TO HOLD FOODS AT 41F OR BELOW.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED THAT THERE WERE NO PAPER TOWELS AT TWO OF THE HAND WASH SINKS NEAR THE CAKE MIXER STATION
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH MANAGER THAT EACH HAND WASH SINK HAS TO BE EQUIPPED WITH A PAPER TOWEL.
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06/29/2015 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email me the invoice for the repair of the pasta #4 prep top within 5 days and the updated menu containing the complete consumer advisory.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed Delfield 6 drawer prep top, pasta station #4 prep top not holding PHF/TCS food at 41F or below. Do not use these portions of the prep refrigerators until they are capable of maintaining PHF/TCS food at 41F or below. DELFIELD 6 DRAWER PREP TOP TURNED ON, BELOW 36F
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cream sauce at 51F, chicken at 54F, cooked eggplant at 46F, sliced hamat 47F on the pizza 6 drawer prep top
Correction: tomato sauce at 51F, caramelized onions at 47F, vegetable broth at 47F, tomato pesto at 48F
- Critical: Consumer Advisory, Reminder Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:beef filet
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of sanitizer are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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12/22/2014 | Risk Factor | |
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Carbonara - salmon and classic, chicken alfredo
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quatenary ammonia solution was measured at 500ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 150-400ppm. Verify concentration using the appropriate test kit.
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06/11/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email to me by December 16, 2013 the signed Employee Health Policies.
Discussed and the person in charge found the information given to the certified food manager on the complete consumer advisory at the May 28, 2013 inspection. By January 6, 2014 please email me a updated menu containing the complete, both the disclosure and reminder statements, consumer advisory.
Additional temperatures:
Perlick 2 door flat top - bar: 41F
RPI display case - bar: 40F
3-vat: 118F
Handwashing: 60F, 110F, 115F
Additional food temperatures:
Feta cheese - Delfield prep refrigerator salad/panini: 41F
Cut tomatoes (cooling 1 1/2hr) - Delfield prep refrigerator salad/panini: 43F
Tomato sauce - Delfield 4 drawer flat top prep refrigerator: 36F
Buffalo mozzarella, cooked eggplant - Delfield 4 drawer flat top prep refrigerator: 36F, 35F
Ciprani sauce (pasteurized egg) - RPI: 44F
Milk - Perlick: 41F
Panna cotta - RPI display case: 39F
Heavy cream, chicken, shredded mozzarella - walk in: 41F, 40F, 41F
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Bruschetta at 43F in the Randell 4 drawer prep refrigerator - PUT IN THE WALK IN TO COOL, garlic in oil at 56F, vegetable stock at 57F at the pasta line - BOTH ITEMS DISCARDED, cream at 45F on the Delfield 4 drawer prep top - PUT IN THE WALK IN TO COOL, ciprani sauce at 44F in the RPI open display case - PUT IN THE 6 DRAWER PIZZA PREP REFRIGERATOR
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.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:filet of beef, carpaccio, antipasta di carni
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing bar warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Glasses - WASH, RINSE AND SANITIZE AT THE MAIN KITCHEN DISH MACHINE
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink adjacent to the panini prep refrigerator was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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12/02/2013 | Risk Factor | |
The purpose of this visit was to respond to a complaint received by the Health Department on July 29, 2013. The complainant alleged a sewage backup had occurred. Vapiano's was closed
No violation noted during this evaluation. | 07/29/2013 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email or fax to my attention, by June 4, 2013, the invoice for the recalibration of the sanitizer at the bar dishmachine.
Please email or fax to my attention within 4 months the menu with the complete consumer advisory. Information on the consumer advisory given to the person in charge.
Additional temperatures:
RPI glass door display refrigerator: 38F
Handwashing sink: 72-84F, 102F
Women's restroom handsink: 100F
Additional food temperatures:
Feta cheese, cooked beets - Delfield 4 drawer prep refrigerator salad/panini: 42F, 40F
Sliced tomatoes, sliced ham - Delfield 4 drawer panini: 42F, 42F
Bolognese, raw shrimp - Delfield 4 drawer flat top prep: 39F, 41F
Cooked eggplant, raw chicken - Delfield 4 drawer flat top prep: 39F, 36F
Ham, heavy cream, cooked tomatoes - walk in: 41F, 40F, 41F
Milk - bar refrigerator: 39F
Cheesecake - RPI: 40F
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State SUF 100 150 NE100 (2)
Dishmachine: Ecolab ES 2000, Ecolab Omega 5E (bar), chlorine
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed knives stored under a panini press and cake server stored between glass door refrigerator and 2 door prep refrigerator
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed diced tomatoes, black olives and onions at 52F, 52F - Delfield 6 drawer pizza prep top
Correction: tomato sauce at 44F on the Delfield 2 door pasta prep top, bolognese at 48F - Delfield 2 drawer pasta prep drawers
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.A disclosure statement is not posted on the menu for filetto di manzoe rucola, carpaccio, antipasti di carni, extras - filet of beef - GAVE PIC INFORMATION ON THE COMPLETE CONSUMER ADVISORY
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:All the prep refrigerators, except the Delfield 4 drawer salad/panini prep refrigerator, did not exhibit the presence of thermometers
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 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 bleach and quaternary ammonia test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing bar warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed person in charge's thermometer was 12 degrees below 32F in ice and water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking at the 3-vat sink
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Pitcher - SANITIZED IN THE MAIN DISH WASHER
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at the end of the cookline adjacent to the panini 2 door prep refrigerator was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink adjacent to the water heaters being used to store dirty dishes, handsink adjacent to the office used to store santizer bottle
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.Observed the chemical storage room and storage room filled with boxes of unused items
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture behind the prep tables is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed spray bottle without a label, according to the PIC, contained sanitizer
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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05/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Vapiano, 1871 Explorer St., Reston, VA 20190 »