This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit and the employees did a very good job answering the employee health questions. The following issues require attention:
1. Ensure that Time/temperature control for safety foods are held cold at 41°F or below. Please monitor the temperature of the Walk in Refrigerator to ensure that it is maintaining temperatures.
2. Please obtain the test strips to measure the concentration of the sanitizing solution used in the 3 compartment sink. The concentration of quaternary ammonium should be between 150- 400 ppm.
*Repeat Observations are Subject to Civil Penalty
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: raw chicken in the Walk in was measured between 44-45°F at beginning of the visit. Person in Charge stated that they had just received a delivery of sodas and that the delivery person left door of the walk in open.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in Charge adjusted Walk in temperature down. Temperature in the Walk in Refrigerator went down to 37°F during the visit and temperature of chicken also went down. Please ensure that the door to the walk in is kept closed.
- Sanitizer Test Kit Required
Observation: Observed that there is no test kit located in the facility for monitoring the concentration of the quaternary ammonium used to sanitize.
Correction: A quaternary ammonium test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed that the concentration of sanitizer in the 3 compartment sink was not sufficient to sanitize food contact equipment.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. Person in Charge corrected the solution so that concentration of quaternary ammonium was adequate.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the employees's unisex restroom. .
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair
Observation: Observed that the coving around the walk in refrigerator is in need of repair. The coving along the wall and floor is coming off of the walk in refrigerator.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling of the Walk in Refrigerator is in need of cleaning. Observed a build up of debris.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/14/2016 | Routine | |
This visit was made to conduct a follow-up inspection. Latch for walk in refri. has been repaired but door must still be fully closed and is not closing automatically. Highly recommend an air curtain and a latch that is self closing. Ambient temp. for walk in refri. was 41.6F- 42.2F.
No violation noted during this evaluation. | 07/14/2015 | Follow-up | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plastic tubs (chlorine corrected from 10 ppm to 50 ppm)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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07/13/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: food handlers did not wash with soap a full 20 seconds or use paper towel to turn off faucet after washing hands (demonstration given)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap in womens bathroom)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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03/12/2015 | Routine | |
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing (washing at 3 compartment sink)
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: Certified Food Manager was not at the facility at beginning of inspection (a warning has been issued to facility)
Correction: There must be a certified food manager at all times of operation.
- 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 stored on top shelf over ready to eat foods in walk in
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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (cole slaw being cooled in walk in with lid thightly closed) lids opened
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Food Labels / Labeled According to Law
Observation: Food packaged in the establishment is not labeled in accordance with Law (cole slaw and salad must be labeled)
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- 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: bowls (sanitize basin was not set up at beginning of inspection and bowls were just being rinsed. Was corrected)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the front and back of kitchen is blocked, preventing access by employees for easy handwashing (trays and sani bucket in handsink)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (corrected on site)
Observation: Dry mouse droppings were found on the premises (droppings were immediately cleaned by manager)
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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11/07/2014 | Routine | |
This visit was made to conduct a follow-up. The walk in refrigerator has been repaired and ambient temperature was 42.4. The broken latch for the walk in cooler is on order and will be repaired this week. The faucet in the bathroom has also been repaired.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door latch of the following unit(s) are (missing, damaged): walk in cooler (door not closing completely)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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07/24/2014 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employees did not wash for 20 sec. and did not use paper towel to turn off faucet) training provided during inspection
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food (wearing watch)
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: raw chicken wings (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (walk in refrigerator).
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The door latch of the following unit(s) are (missing, damaged): walk in cooler (door not closing completely)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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: sanitize basin of 3 compartment sink was not set up during inspection
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: The sink basin at the 3 compartment sink and handsink in back is slow to drain (overflowing onto kicthen floor) facility closed all food preparation was halted
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: handsink in bahroom is not maintained in good repair (faucet is leaking and water is being shut on and off through valves)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/23/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw.
-Food containers in which food is being cooled shall be:
1) arranged in the equipment to provide maximum heat transfer through the container walls, and
2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food
.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Drinking consumed in a manner that may contaminate food, food contact surfaces or utensils (no straw provided for employee drinks)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (cut lettuce that was recently prepped was tighly covered in plastic container)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
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03/31/2014 | Routine | |
| No violation noted during this evaluation. | 01/27/2014 | Complaint | |
This visit was made to conduct a standardization inspection. The following risk factor/ public health intervention violations were observed:
-Poor personal hygiene--hands as a vehicle of contamination
- Contaminated equipment
-Improper holding temperature-- Time & temp. relationship
No violation noted during this evaluation. | 12/02/2013 | Training | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM did not know all BIG 5 foodborne illnesse or all reportable symptoms. Employee Health material provided to facility.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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 stored over fries in walk in refrigerator
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.
- Critical: Backflow Prevention, Device / When Required (corrected on site)
Observation: Observed the lack of an approved backflow prevention device on the water supply system (spray hose attached to hose places constant pressure on backflow preventer
Correction: hose removed during inspection)
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09/12/2013 | Routine | |
- 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: open bag of sugar uncovered.
Correction: Foods shall remain covered at all times.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: premade salads without date marking.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Cleaning Frequency for Physical Facilities
Observation: Mop sing is excessively dirty.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/06/2013 | Routine | |
Inspection conducted due to foodborne illness complaint regarding 15 pieces of chicken wings ordered on Jan. 1, 2013 causing vomiting and diarrhea. On the day in question, 679 pieces of boned wings sold and 321 boneless wings sold. Also, 777 combo wings with fries sold same day totaling 1797 pieces of chicken. 156 orders total with 90 of those being delivered. Average delivery time was 22 minutes. All foods being held in the establishment as well as refrigeration units were at the proper temperature. Chicken was being cooked to the proper temperature at the time of the inspection. No procedural violations.
No violation noted during this evaluation. | 01/08/2013 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4910. Failure to provide a copy of the photo identification card may result in further enforcement action.
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01/08/2013 | Risk Factor | |
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