- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over vegetables in walk-in cooler
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. Relocated
- 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: cooked sausage (45F), cooked gyro (45F) in walk-in cooler. cut tomato (44F), stuffed grape leaves (44F) in 2dr True salad prep 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. Thermostat for both refrigerators were lowered, foods were cooled back down to 41F and below. Emptied out the 2dr True salad prep cooler and maintenance is requested.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: cooked to serve egg and eggs benedict on the menu
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.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Milk crate(s) and soda crates found used for the following purpose(s): to hold up walk-in cooler shelving
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 3-vat faucet
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: 2dr salad 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.
- Floor / Wall / Ceiling / Cleanability
Observation: Wall in the kitchen is not smooth and easily cleanable.
Correction: Finish the wall to be smooth, nonabsorbent, and easily cleanable.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that following are not maintained in good repair: cracked wall, coving, cracked floor.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/15/2016 | 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 fax and provide a copy of dishmachine maintenance invoice by July 31, 2015.
*Please remember to set timer on pizza sold by slice.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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): Timer on pizza sold by slice was not set and observed pepperoni at 130F and cheese pizza at 129F.
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. Timer set.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution 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 dishmachine with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to less than 200 ppm total chlorine when tested using the appropriate test kit. Manual sanitizing made at 3-vat. Observed chlorine at less than 200 ppm.
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07/17/2015 | Risk Factor | |
Today’s inspection was to conduct a routine 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.
EHS provided additional training and written instructions on:
-Datemarking
-Time as Public Health Control
*Please avoid repeated violations.
**Please refinish or replace cutting boards at deli slicer, 3dr prep cooler and pizza prep cooler by February 21, 2015. Please provide picture showing replacement.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter: wet wiping cloth container was at high bleach concentration of over 200ppm.
Correction: 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. Wet wiping sanitizing solution was remade and corrected to 100ppm.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cheese pizza (124F) in pizza hot case. Sliced gyro meat (114F) in container on stove.
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. Discussed with manager and owner to monitor pizza hot case thermometer and assure hotcase is at higher temperature or to perform Time as Public Control (written material provided). Observed time pizza was made and will be used up before 4 hours. Rest of gyro meat was sliced, reheated, and place in hot well.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: minestrone soup, cooked spagetti, tuna salad in 3dr reach-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. Dated. Discussed with manager to clarify with the staff weekday stamp whether it is day made or day discarded and explained 7 days including day made.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: rusted shelves, cardboard lining top of prep cooler, and duct tape on sliding door to dessert cooler.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition: under deli slicer, at 3dr prep cooler, and 3dr pizza prep cooler.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Ceiling in dry storage and bathroom are absorbent. Wall in the kitchen is not smooth.
Correction: Replace ceiling tiles and wall with smooth and washable material.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that following are maintained in good repair: cracked tiles, no handles on pizza prep, shaky 3-vat faucet.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/21/2015 | Routine | |
- 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: pesto 47f, pizza sauce 45f, tomato puree 45f.
Correction: Based upon time and temperature, the manager emptied the pizza prep cooler of TCS foods and relocated back to the walk in refrigerator. Some food items, such as pizza sauce were placed into a bus tub of ice/water to hold temporarily. Potentially hazardous foods (time/temperature control for safety food (TCS)) 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: 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked meatballs in the walk in refrigerator.
Correction: A foodworker was directed to properly date the meatballs. The foodworker dated the meatballs. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- 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 containers of shredded mozzerella cheese: bulk porportions of sliced mozzerella cheese, bulk porportioned sliced deli ham, deli turkey in the walk in refrigerator.
Correction: A foodworker was directed to properly datemark the above food items. The foodworker dated the above food items. 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.
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09/05/2014 | Risk Factor | |
The purpose of this visit is a complaint inspection for the following alleged complaint: Complainant allegedly ate at this establishment about 4:00pm. on May 5, 2013. Complainant ate steak and cheese, french fries, and cole slaw. Complainant started to feel sick on the way home within 20 minutes and allegedly had symptoms of severe diarrhea and has not felt well since. Observed proper handwashing by the chef and one other foodworker during inspection. Sanitizer in the dishmachine measured 100ppm chlorine. Supplier is an approved supplier. Invoices maintained on site. Employee health policy in place. Chef aware of minimum cook temperatures. No violations noted during inspection. This complaint cannot be confirmed at this time and is closed.
No violation noted during this evaluation. | 05/12/2014 | Complaint | |
The purpose of this visit is to investigate a complaint received by our office and assigned to EHS on March 24, 2014. The complainant indicated that an employee was allegedly observed eating along the cookline and then later entered the cookline and and allegedly reached into the pizza prep cooler to get cheese without first washing hands. The manager was aware of the complaint and claimed to have spoken with the employees about the alleged complaint issues. Manager indicated that he has reminded employees that they are not to eat food at the cookline and that he has designated seating for employees for when they eat food. The manager also shared that he reminds employees to wash hands when entering the kitchen to prepare food. During today's visit I did not observe any employees eating or drinking in the kitchen areas. I did observed three employees working along the cookline wash hands in between tasks during this inspection. The complaint cannot be confirmed at this time and is closed.
No violation noted during this evaluation. | 03/26/2014 | Complaint | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: In a pan of 80f water along the cookline.
Correction: Manager removed the utensils and replace with clean utensils and agreed to change out the utensils every 4 hours. 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: The true three door prep cooler, the pizza prep cooler, the Victory upright cooler, and the display cooler
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the pizza prep cooler, sandwich cooler, server station are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets, interior of the two door freezer along the cookline, Victory upright refrigerator.
Correction: A foodworker cleaned the units after the restaurant was no longer busy during the inspection. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Several clean containers just washed were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) over the cookline are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles within 90 days.
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03/26/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Thank you for your time. If you have any questions, please feel free to call me.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
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: Eggs
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. The management corrected the menu's during inspection
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the front being used fill a pitcher of water.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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11/20/2013 | Risk Factor | |
- 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)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: olive oil at cookline
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: 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.
- 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: Gyro meat sliced in a quarter pan in on counter beside grill 78f.
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. Gyro meat reheated to 165f on grill then placed in pan which was immersed in hot water steam well for hot holding.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front being used to rinse off utensils prior to being taken back to dishmachine.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed a hole in wall near handsink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/10/2013 | Routine | |
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