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.
Food prep staff has received training on Employee Health Policy guidelines, documentation of training is available at the HR Office. Facility is using Time as a Public Health Control for Pizza, documentation is available for Sushi rice.
QUESTIONS: Please call 703-246-2444
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW CHICKEN BEING STORED OVER RAW FISH AND RAW BEEF IN THE WALK IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH PERSON IN CHARGE WHO REARRANGED THE ITEMS IN CORRECT ORDER , CROSS CONTAIMINATION HAND OUT AVAILABLE ON UNIT.
- 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 GENERAL TSAO VEGETABLE AT 45 F, BRUSSELS SPROUTS AT 45 F AND COOKED ARTICHOKE AT 44 F IN THE BARKER 8 DR GLASS CASE.
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 THERMOSTAT OF THE UNIT WAS BROUGHT DOWN AND ALL ITEMS MEASURED AT 40-41 F IN APPROXIMATELY 20 MINUTES.
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03/03/2016 | Routine | |
- 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 COOKED DICED CHICKEN AT 50F, PASTA AT 46F, QUINOA SALAD AT 47F AND TURKEY AT 48F IN THE PROTEIN WALK IN 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. TECHNICIAN ON SITE , DEFROST IN THE UNIT WAS FIXED AND ABLE TO BRING DOWN FOODS TEMPERATURES BEFORE THE END OF THE INSPECTION .
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present at start even though cleaning, food service and food preparation is being performed.
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 MANAGER , A CERTIFIED FOOD MANAGER NEEDS TO BE PRESENT AT ALL TIMES . FAILURE TO DO SO MAY RESULT IN CLOSURE OF THE FACILITY.
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09/02/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. EHS discussed proper backflow prevention for black hose attached to faucet located near 3-vat sink. Please provide EHS with a photo indicating that the black hose attached to faucet has been removed within 5 business days. Also, please provide copy of plumbing service invoice for leaking pipes under 3-vat sink, running dipper well, and dish machine within 5 business days. Photo of hose along with service invoices for 3-vat sink, dipper well, and dish machine can be e-mailed or faxed to EHS. Thank you for assisting me with the inspection today. Your time and attention was greatly appreciated.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as followS: RICE SCOOP IN NON-RUNNING, ROOM TEMPERATURE WATER DUE TO IMPROPERLY FUNCTIONING DIPPER WELL.
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. PER DISCUSSION WITH PERSON IN CHARGE, DIPPER WELL WILL BE SERVICED TO ENSURE ADEQUATE FLOW OF RUNNING WATER.
- 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. OBSERVED WET WIPING CLOTHS STORED ON PREP TOP AREAS, DISHWASHER AREA, PREP TOP COUNTERS.
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 CLOTHS WERE PLACED IN WET WIPING BUCKETS BEWEEN USES.
- Food on Display Protected From Contamination (repeated violation)
Observation: The food on display is not protected from contamination. OBSERVED SELF-SERVICE BEEF SHAWARMA SANDWICH DISPLAY PROVIDED WITHOUT SNEEZE GUARD.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. PER DISCUSSION WITH PERSON IN CHARGE, A SNEEZE GUARD OR PLASTIC DOME WILL BE PROVIDED FOR SELF-SERVICE BEEF SHAWARMA DISPLAY.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1. Brown rice at hot bar (83F)
2. Jasmine rice at hot bar (100F).
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. ITEMS WERE DISCARDED BY THE PERSON IN CHARGE
- 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:
1. Grilled onions (47F), double panned in prep top
2. Garlic in oil (67) at prep table.
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. ITEMS WERE DISCARDED BY PERSON IN CHARGE.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly : HOT WATER SANITIZING DISH MACHINE. DISH MACHINE IS LEAKING EXCESSIVE AMOUNTS OF WATER DURING EACH WASH CYCLE.
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. PER DISCUSSION WITH PERSON IN CHARGE, DISH MACHINE IS TO BE SERVICED TO PREVENT WATER LEAKAGE.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE METAL PANS, METAL BOWLS, UTENSILS IN DISH STORAGE AREA.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. PER DISCUSSION WITH PERSON IN CHARGE, METAL PANS, METAL BOWLS, AND UTENSILS ARE TO BE RE-WASHED, RINSED, AND SANITIZED.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. OBSERVED BLACK HOSE CONNECTED TO FAUCET LOCATED NEAR 3-VAT SINK THAT LACKED A PROPER AIR GAP/BACK FLOW PREVENTION.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. PER DISCUSSION WITH PERSON IN CHARGE, BLACK HOSE IS TO BE REMOVED AFTER USE.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-VAT SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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01/09/2015 | 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 Barker 8 door display case by August 8, 2014.
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 the Barker 8 door display case was unable to hold PHF/TCS food at 41F or below. Please stock only amount of product that can be sold within 4 hours until it has been repaired and is capable of holding PHF/TCS food at 41F or below.
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 asian tofu salad at 44F, southwestern beef salad at 45F on the salad bar
Correction: curry chicken at 48F, lasagna at 45F, 45F, cooked beets at 46F in the Barker 8 door display case
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08/01/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint inspection. A complaint was received by the Health Department on March 25, 2014. The complainant alleged seeing a cockroach in the cheese at the salad bar. Investigated the hot bar, salad bar areas no roaches noted. The person in charge provided a pest control invoice and stated that post the complaint the frequency of pest control has been increased.
The complaint is not confirmed.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge 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: Email to me within 10 days the photo ID card from ORS Interactive.
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03/28/2014 | 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:Observed knives stored on the front handle of the stove brushed by employees clothing - REMOVED
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.
- Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination - pico de gallo, guacamole, jalapeno not stored under sneeze guard at hot bar
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- 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:Garlic and oil at 72F - DISCARDED, sliced cheddar cheese at 44F on the sandwich prep area, shredded mozzarella in the pizza prep refrigerator - PUT IN THE WALK IN TO COOL
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: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation: The following food item for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:pizza
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- 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: Knives were observed washed under water and put in the knife rack - ALL KNIVES REMOVED AND WASHED, RINSED AND SANITIZED
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed the water at one of the prep sinks is back up in the waste water line. DO NOT USE THIS SINK UNTIL THE WATER IS ABLE TO FLOW FREELY OUT THE WASTE WATER LINE
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
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01/07/2014 | Routine | |
Within 2 weeks please email me an action plan that has been implemented to cool foods to 41F within 6 hours and to maintain the temperature of the potentially hazardous food (PHF) at 41F or below. The action plan should include corrective action if the proper cooling or cold holding temperatures are not achieved. Additionally, please include a weeks temperature log of PHF stored in the walk in.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:4 pans of rice were stacked on top of each other and at 62F after 4hrs of cooling
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) (repeated violation)
Observation: Observed the following food items were cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked sweet potatoes at 45-46F, cooked chicken breast at 43F, cooked roast beef at 43-44F, curry beef at 43F, cooked quinoa at 43F -ALL ITEMS PUT IN THE BLAST CHILLER
Correction: Potentially hazardous foods shall be held cold at a temperature of 41F or below.
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08/26/2013 | Follow-up | |
A follow up will be conducted on or about August 26, 2013 to assess the cold holding of PHF in the walk in.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: Observed the following food items at improper cold holding temperatures utilizing a calibrated food temperature measuring device: cooked chicken at 44F, cooked turkey at 44F, cooked beef at 44F, tuna salad at 44F, black beans at 44F, potato salad at 45F, salmon at 45F, rice at 46-47F, tomato sauce at 44F
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 (repeated violation)
Observation: Observed the walk in (prepared foods) unable to maintain the temperature of the potentially hazardous food (PHF) at 41F or below.
Correction: Reduce the temperature of the walk in.
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08/20/2013 | Follow-up | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.Observed bread stored above the floor approximately 2 inches at the sandwich station
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:wild salmon
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed kamut salad put at the salad bar at 46F after cooling 2.5 hrs, vegan chicken at 59F immediately after prepping in the Barker display case
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) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed tofu at the salad bar 46F, egg salad at 46F, rice at 45F, orzo pasta at 46F, meatloaf at 44F in the Barker display - PUT IN THE BLAST CHILLER, macaroni salad at 47F, curry chicken at 49F, orzo salad at 48F,chicken noodle at 46F - ALL ITEMS DISCARDED
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
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:walk in prepared foods
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.
- Refuse / Drain Plug
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor beneath the sandwich station, the walls adjacent to the prep sink are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/19/2013 | Routine | |
FINAL CONSTRUCTION AND EQUIPMENT INSPECTION AFTER RENOVATIONS
SCOPE OF WORK:
Renovations of the deli and the surround areas including new deli equipment, new floor and new ceiling finishes.
INSPECTION:
*Construction renovations and deli equipment installations have been inspected and approved by the Fairfax County Health Department contingent on the correction of the following items:
1. Install a sneeze guard (food protectors) the self serve rice holding units.
2. Install an indirect waste water drain line from the existing food preparation sink.
No violation noted during this evaluation. | 04/15/2013 | Other | |
The purpose of today’s visit was to conduct a Risk Factor Assessment in conjunction with the investigation of a foodborne illness complaint received on April 10, 2013.
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 the salad bars, the Barker 4 door and the meat/poultry walk in were unable to maintain the temperature of the potentially hazardous food at 41F or below. Please have these units readjusted/repaired immediately. Please fax me the invoices for the readjustment/repair of the refrigeration units within 5 days.
Additional food temperatures:
Sliced cheddar cheese - Delfield 2 door prep refrigerator: 37F
Cooked chicken, tomato sauce - Delfield 3 door pizza prep top: 41F, 41F
Cooked sausage - Delfield 3 door prep refrigerator: 39F
Shredded cheddar (door), smoked mozzarella, tofu (back of the walk in) - walk in: 45F, 43F, 40F
Seafood gumbo - seafood walk in: 36F
Mashed potatoes - Alto Shaam: 157F
- 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 rustic tomato salad at 48F, fresh salmon pasta salad at 47F, southwestern beef salad at 47F, alfalfa sprouts at 50-53F, quinoa, chickpea and corn salad at 50F- salad bars
Correction: tuna salad at 45F, egg salad at 48F, meatloaf at 47F - Barker 4 glass sliding door refrigerator
- 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.
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04/10/2013 | Risk Factor | |
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 fax to my attention, within 10 days, the spec sheet for the newly installed dishwasher.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State SBF- 100-199NET which uses 199990 BTUs to produce 180 GPH of 140F water at a 100F rise
Dishmachine: Hobart CLe, thermal label
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed meatballs at 113F, 114F at the deli area - DISCUSSED WITH THE CFM TO REHEAT THE MEATBALLS TO 165F
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.
- 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 cooked turkey at 43F in the CRMA display case
Correction: cooked mushrooms at 45F, vegan "chicken" at 45F on the Delfield prep top - PUT IN THE BLAST CHILLER TO COOL TO 41F
- Critical: Time as a Public Health Control/ Written Procedures Available
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 items: the food items at the hot bar need a start time as well as a discard time documented
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.
- 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:CRMA display case
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Delfield 3 door flat top prep refrigerator
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container door inside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
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02/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Whole Foods Market Store #2, 11660 Plaza America Dr, Reston, VA 22091 »