Observed facility clean and organized. Remember that a CFM must be present at all times of operations.
Please send copy of CFM identification card to EHS no later than 28 March 2016.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: Permit posted expired in 2015.
Correction: Post 2016 permit in public view.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: No CFM was present at start of inspection. CFM left to have lunch.
Correction: A CFM must be present at all times of food operations. CFM arrived within 15 minutes.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has completed a food training course, but has lost his CFM Identification card.
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 or emailed to the EHS or food safety section at (703) 653-9448. Send CFM card copy no later than 3/28/16.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: A pizza cutter was stored in the rear handwashing sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Pizza cutter was removed.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: No handwashing sign observed at handsink by pizza prep refrigerator.
Correction: Sign reminding employees to wash hands is required at all handsinks. EHS provided sign.
- 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. Two sprayers with liquid contents observed without label.
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. Bottles were labeled.
|
03/18/2016 | Routine | |
Facility was observed clean and organized. Thank you for accompanying the EHS during the inspection.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Slicer was removed for cleaning.
- Equipment / Non-food Contact / Visibly Clean
Observation: Lower shelves of prep tables were in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed no handwashing reminder sign at handsinks at prep line restroom.
Correction: EHS provided handwash reminder signs. CFM will post.
- Toilet Tissue, Availability
Observation: Observed that toilet tissue was not provided at each toilet.
Correction: Provide toilet tissue at each toilet.
|
11/20/2015 | Routine | |
Please send confirmation that pizza prep refrigerator is capable of maintaining foods at 41 F or colder to the EHS before returning foods to the refrigerator. Send copy of confirmation (service invoice) to EHS no later than 10 February 2015.
Inspector's note: Viva Foods is the name of the permit holding company. This establishment trades as Vocelli's Pizza.
- 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: Chicken (51 and 53 F), feta (57 F), tomato slices (56 and 50 F), chicken thighs (49 F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM STATED THESE FOODS WERE REMOVED FROM PIZZA PREP REFRIGERATOR AND PLACED IN WALK IN REFRIGERATOR TO ALLOW CLEANING OF PIZZA PREP REFRIGERATOR. FOODS WERE NOT MOVED IMMEDIATELY TO WALK-IN
|
01/29/2015 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation.
Environmental health specialist (EHS) discussed employee health policy and manager stated that there had been no sick employees in the past two weeks.
Manager stated that the lettuce for the salads are bagged. The tomatoes and green peppers are washed before use. All pizzas are cooked in the oven at 500 degrees.
EHS was not able to confirm complaint.
No violation noted during this evaluation. | 08/28/2014 | Complaint | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Food employee washed hands at time of inspection.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: italian sandwich
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Italian sandwich was discarded at time of inspection.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: 3dr prep cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pizza sauce at room temperature
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. Pizza sauce was discarded at time of inspection.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the handle on the walk-in freezer is broken and missing.
Correction: Repair or replace the door handle. Poor repair and maintenance compromises the functionality of the physical facilities.
|
08/20/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed the need to replace the gaskets on the 4dr prep cooler and providing test strips to test concentration of sanitizer at 3vat sink.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: inside of 4dr prep cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. All food was covered at time of inspection.
- 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: pizza sauce sitting on prep table holding at 56 degrees, meatballs inside of 4dr ref holding at 51 degrees
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. Pizza sauce was relocated to cool down properly and meatballs were discarded at time of inspection.
- 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 3vat sink with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. The sanitizer was replaced in the three vat sink at time of inspection.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: 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.
|
04/07/2014 | Risk Factor | |
The Health Department has been notified that settlement on a change of ownership will occur on January 31, 2014. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Rheem ES50-6-G
- Physical Facilities Good Repair
Observation: Holes observed in the wall above the 3 vat sink where a shelf had been previously mounted.
Correction: Patch the holes above the 3 vat sink. Walls must be smooth and easily cleanable.
|
01/23/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
There is no hot water at the restroom handsink or the mop sink. There is a dedicated 10 gallon water heater for those fixtures. There must be adequate, consistent hot water at both fixtures. The small water heater may continue to be used as long as it provides continuous hot water as necessary.
- Critical: Plumbing / Maintained in Good Repair
Observation: There is not hot water at the restroom handsink or the mop sink.
Correction: There is a separate water heater serving these two plumbing fixtures. Repair or replace the small water heater or tie the handsink and mop sink into the main water heater serving the rest of the facility.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Paper towels are not in dispensers. Dispensers do not work properly.
Correction: Paper towels must be in a dispenser. Repair or replace the broken dispenser.
|
01/13/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Viva Pizza, 9000-J Lorton Station Blvd, Lorton, VA 22079 »