1. Make sure to fill TPHC logs properly.
2. Mark the date on remaining portions of cheese blocks.
3. Raw eggs stored over an uncovered pitcher of coffee in the "Everst" 2-dr glass reach-in refrigerator - (corrected).
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: When tested, quat sanitizer was measured << 200 ppm.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Hand Drying Provision (corrected on site)
Observation: No paper towels on front hand sink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Handwashing Signage (repeated violation)
Observation: No handwashing sign on back hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Permit to Operate/Responsibilities of Permit Holder (repeated violation)
Observation: The 2015 health permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
|
11/18/2015 | Risk Factor | |
1. The facility operation hours are: 7:00 am - 4:00 pm.
2. TPHC information sheet was given to the CFM for veggie quiche and cheddar dill scones.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Ice scoop handle observed touching drinking ice.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Veggie quiche and cheddar dill scones were observed at 69F. The CFM said that these were prepared about 2 hours ago.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Signage
Observation: No hand washing sign on back hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Permit to Operate/Responsibilities of Permit Holder (corrected on site)
Observation: The 2015 health license is not available and is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
|
04/29/2015 | Routine | |
The owner emailed the NoVA-CFM card.
CO 1400847 approved. Please submit application with fee to:
800 S Walter Reed Dr. Arlington, VA 22204
- Equipment/Fixed, Spacing or Sealing (repeated violation)
Observation: Hand sink counter by coffee-maker is not sealed to the adjoining wall.
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
- Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
03/11/2015 | Follow-up | |
1. Sneeze guard is on order and not installed.
2. Dry storage shelves are not installed.
3. Clothes hooks are not provided for employee's personal items.
CO 1400847 is NOT approved.
Please email/fax me a copy of the NoVA-CFM card.
- Equipment/Fixed, Spacing or Sealing
Observation: Hand sink counter by coffee-maker is not sealed to the adjoining wall.
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
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
03/10/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Village Sweet, 5872 Washington Blvd, Arlington, VA 22205 »