The purpose of this visit was to conduct a risk-factor assessment.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the 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. 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. PROVIDE A CFM PHOTO ID WITH IN 7 DAYS TO HEALTH DEPARTMENT.
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03/23/2016 | Routine | |
The purpose of this visit was to conduct a follow-up inspection.
NOTE:
- Observed the 4-DR pizza prep at 36F.
- The water temperature at 3-vat sink (at 116F) and Hand sink (at 120F) at the back were observed in compliance.
- Strongly advised the operator to have another employee to get a CFM certification.
- Provide a service receipt for the hand washing sink at pizza prep area.
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.
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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the 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. 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. Discussed with the Person-in-charge (PIC). Provide CFM Card within 7 days.
- Plumbing / Maintained in Good Repair
Observation: The hand washing sink at the pizza prep was leaking. The operator had turned off the water (hot and cold).
Correction: A plumbing system shall be maintained in good repair. Repair the hand washing sink and provide a copy of service receipt to the Health Department with in 7 days.
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10/14/2015 | Follow-up | |
The purpose of this visit was to conduct a Risk-factor assessment.
NOTE:
- Strongly advised the PIC to have more than one CFM.
- DO NOT turn off the water heater. Water temperature at the hand washing sink is 100F and 3-Vat sink is 110F. Monitor the water temperature.
- Train employees on food Safety. If any help needed, contact the Health Department (Environmental Health Specialist)
- Have all the employee read and sign the employee Health Policy. Provide Copies of signed employee health policy to Health Department with in 7 days.
- Provide service receipt for water heater and Victory 4-Dr Pizza prep with in 7 days.
- Use ice to maintain food temperate at 41F in the pizza prep. Provided option for Time as a Public Health Control for pizza prep.
- Discussed Active Managerial Control and Risk Control Plan with PIC.
- Follow-up inspection will be within 14 days.
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissible through food, such as E. coli, Salmonella Typhi, Shigella, Hepatitis A, and Norovirus. DISCUSSED WITH PIC. PIC WILL HAVE EMPLOYEES READ AND SIGN THE EMPLOYEE HEALTH POLICY.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink in the kitchen areas especially while preparing food for customers. DISCUSSED WITH THE PIC.
- 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: Feta Cheese, Chicken Strios, Sliced Tomatoes 50, 50, 51
Quartered Ham, Pepperoni, Mozzarella Cheese, Chicken Wings 47, 46, 48, 48
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. FOOD ITEMS WERE DISCARDED. DISCUSSED WITH THE PIC.
- 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: Victory 4-DR Pizza Prep (50F)
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. REPAIR THE PIZZA PREP AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 7 DAYS.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. DISCUSSED WITH THE PIC. THE PIC CALLED MAINTAINANCE COMPANY TO REPAIR THE WATER HEATER.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Tomato scoop at 3-vat sink. The employee rinsed with no soap and did not sanitize the scoop before storing.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. DISCUSSED WITH THE PIC.
- 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. DISCUSSED WITH THE PIC.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the 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. 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. Discussed with the Person-in-charge (PIC). Provide CFM Card within 7 days.
- Critical: Water / Capacity / Quantity and Availability
Observation: Observed the water heater was turned off.
Correction: The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. THE PIC TURNED ON THE WATER HEATER, BUT WATER TEMPERATURE WAS AT 76F. PIC CALLED THE MAINTENANCE COMPANY FOR REPAIR. PROVIDE A SERVICE RECEIPT FOR WATER HEATER WITH IN 7 DAYS.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at prep area (76F) and near 3-vat sink (76) were easured 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. DISCUSSED WITH PIC.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH PIC. PIC MADE HAND WASHING AVAILABLE.
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09/30/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment.
NOTE:
- Provide a copy of renewed CFM ID to HD within 7 days.
- Observed that water heater was not providing hot water to the facility (3-vat sink - 89F, Handwashing sinks - 89F). It is very important to fix water to provide hot water (3-vat sink - 110F and Handwashing sink - 100F) at all time. Fix the water heater within 7 days and send a copy of service receipt to HD.
- 3-Vat sink sign is provided.
- Fix the prep-top cover. Both prep-top covers were not fixed in place.
- Final reading of water temperature at the 3-vat sink was 92F after turning water heater up.
- 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: Sliced ham (48F) at the pizza prep (Victory 4DR)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food item was moved to freezer to cool rapidly.
- 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: Open bags of meat items (sausages, chicken tender) at the walk-in cooler and Victory 4DR.
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. Products were date marked.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. The current certified food manager's certificate has expired on March 27, 2014. A Valid CFM card holder was not present at the time of 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. MUST provide a copy of valid/renewed CFM photo ID with in 7 days to HD.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water at the all handwashing sink were measured at a temperature less than 100°F. It was observed at 89F/92F (initial/Final).
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. Provide water at the handwashing sinks at a temperature of 100F all time.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the 3-vat sink was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. The hand washing sink was made available for employees to wash hands.
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02/02/2015 | Risk Factor | |
The purpose of this inspection was to conduct a routine risk evaluation. Chlorine sanitizer in wiping cloth bucket = 200 ppm. Replacement of water heater in progress at the time of the inspection. Due to the nature of the facility, no wash, rinse, sanitizing activities of equipment and utensils required until later today, after installation of new water heater is scheduled to be completed. NOTE: Provide copy of invoice for installation of new hot water heater to Health Department within 24 hours. Owner advised new hot water heater must have a recovery rate and other specifications approved by the Health Department for this facility. Facility is not authorized to reopen after today's close unless the new water is installed and fully functional as detailed below. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR INSTALLATION OF NEW HOT WATER HEATER, WITH SPECIFICATION SHEET FOR THE NEW HOT WATER HEATER, TO THE HEALTH DEPARTMENT WITHIN 24 HOURS. PROVIDE COPY OF CFM PHOTO ID TO HEALTH DEPARTMENT WITHIN 10 DAYS. OWNER FULLY UNDERSTANDS THAT FACILITY WILL NOT REOPEN AFTER TODAY'S CLOSE UNLESS THE NEW HOT WATER HEATER IS FULLY FUNCTIONAL, HOT WATER OF REQUIRED TEMPERATURE IS PROVIDED TO ALL SINKS, AND THAT THE NEW WATER HEATER HAS THE REQUIRED RECOVERY RATE AND OTHER SPECIFICATIONS AS APPROVED BY THE HEALTH DEPARTMENT FOR THIS FACILITY.
- 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 and over side of handwahing sink.
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. NOTE: Wiping cloths were relocated to wiping cloth bucket with sanitizing solution of proper strength.
- 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: cooked steak in 4 dr prep cooler. (51 degrees F) Steak in prep cooler container that too small, so one end of steak projected above container rim.
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. NOTE: Discussed with PIC, who had steak, which was determined to be out of temperature < 2 hours, relocated to larger container.
- Equipment / Good Repair / Operation
Observation: Hot water heater found to have minor gas leak, and was not functional at the time of the inspection.
Correction: Hot water heater determined not to be repairable. Replacement of water heater was in progress at the time of the inspection. Both plumber and facility owner were advised new water heater must have a recovery rate and other specifications as required by the Health Department for this facility. Service invoice for new water heater must be provided to Health Department within 24 hours with copy of specification sheet for the new water heater.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. NOTE: Provide copy of valid CFM photo ID to Health Department within 10 days.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: All handwashing sinks had 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. NOTE: See comments below regarding hot water heater. Provide verfication of hot water heater replacement and hot water temperature measure at handsink to Health Department within 24 hours.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink next to 4 dr prep cooler with food debris in the drain screen..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Discussed with PIC.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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04/01/2014 | 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: Cooked chicken/cooked chicken wings/sausage/sliced pepperoni/sliced tomato/sliced ham/grated cheese/sliced cooked steak/sliced turkey breast in 4 dr victory cooler. NOTE: PIC voluntarily disposed of food detailed above and all other potentially hazardous food in the prep cooler after determining it had been out of temperature greater than four hours
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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Victory 4 dr prep cooler. NOTE: PIC to provide invoice for prep cooler service.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener. NOTE: PIC washed/rinsed/sanatized can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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04/19/2013 | Routine | |
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