- 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Most times putting on new gloves food service workers did not wash 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. The EHS discussed with the CFM the importance of proper handwashing and when handwashing is required.
- 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 3 compartment sink & wet wash cloth bucket with a concentration of 0.0 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. CORRECTED. ORAL & WRITTEN INFO. PROVIDED
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12/07/2015 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop in ice maker.
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. CORRECTED BY MGR. BY REMOVINGING. ORAL & WRITTEN INFO. PROVIDED
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Chicken made ~ 2pm yesterday in @ #2 - 43F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. CORRECTED BY MGR. BY DISCARDING. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- 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: Prov. Cheese 46F, tomatoes 47F, butter 46F (top) @ #1
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Moved all PHF below and removed double tub bottoms, for new items put in from other ref. unit.
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06/11/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: Observe empty raw shelled eggs crates used to store bacon.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.---Discarded
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: The hand sink next to the three compartment sink is blocked, due to storage.
Correction: Please remove the items blocking the path to the hand washing sink.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.---Discarded
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12/03/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
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.
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.
FOLLOW-UP NEEDED:
* Email a picture of the properly-installed backflow prevention device on the ice machine to my email by August 8, 2014.
* Email a picture of the properly-installed grease trap servicing the wash and rinse pipes and the three-compartment sink to my email by August 25, 2014.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Observed the gaskets torn on the Superior 2-door reach-in prep refrigerator and the Hobart 2-door upright refrigerator.
Correction: Replace the gaskets. NOTE: The has placed gaskets on order. The receipt was available for review.
- Critical: Plumbing System / Design, Construct, & Install / Per Law (repeated violation)
Observation: This establishment does not have a grease trap.
Correction: Install a grease trap to service the wash and rinse basins of the three-compartment sink within 30 days. Submit a picture of the properly installed grease trap to the Health Department via email before August 25, 2014.
- Critical: Backflow Prevention, Device / When Required (repeated violation)
Observation: Observed the lack of an approved backflow prevention device on the ice machine.
Correction: Attach a backflow prevention device to the water line on the ice machine. NOTE: CFM has ordered a backflow prevention device for installation. Submit a picture of a properly installed backflow prevention device to the Health Department before August 8, 2014.
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07/25/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed cardboard lining many shelves throughout the facility.
Correction: Cardboard is not easily cleanable. Remove the cardboard.
- Equipment / Non Food / Design / Easy Clean
Observation: Observed soda crates used to elevate single service items. Also observed utensil containers that are designed with many holes and therefore not cleanable.
Correction: Do not use containers that are not easily cleanable to store food or utensils, or to elevate single service items off of the floor. Replace these items wiht proper racks or smooth, cleanable storage containers.
- Equipment / Non Food / Design / Easy Clean
Observation: Observed an absorbent wood board next to the sandwich prep station.
Correction: Remove the absorbent wood board or paint it so that it is easily cleanable.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the gaskets torn on the Superior 2-door reach-in prep refrigerator and the Hobart 2-door upright refrigerator.
Correction: Replace the gaskets.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: This establishment does not have a grease trap.
Correction: Install a grease trap to service the wash and rinse basins of the three-compartment sink.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the ice machine.
Correction: Attach a backflow prevention device to the water line on the ice machine.
- Physical Facilities Good Repair
Observation: The following aspects of the physical facility are in poor repair:
1. The peeling wallpaper by the front handsink
2. The peeling paint on the wall above the three-compartment sink
3. The peeling coving on the ground beneath the three-compartment sink.
Correction: 1. Remove the wall paper and paint the walls or repair this section of the wall paper so that it is flush with the wall.
2. Sand, patch and re-paint the wall above the three-compartment sink
3. Replace or reattach the coving under the three-compartment sink.
- Cleaning Frequency for Physical Facilities
Observation: Observed the walls throughout the facility with an accumulation of food debris and in need of cleaning.
Correction: Clean the walls throughout the establishment.
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07/18/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Woodburn Cafe, 3299 Woodburn Road , #130, Annandale, VA 22003 »