The purpose of this visit was to conduct a risk-factor assessment which turned into a routine inspection.
NOTE:
- Date marking instruction was provided.
- Send a copy of service receipt for True 2-DR prep refrigerator at front service area (FSA).
- Advised the manager to train employees on taking temperature and proper sanitation. Strongly advised to monitor employees.
- Get a food thermometer to take food thermometer.
- 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: Ice from Ice machine
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. ICE WAS DISPOSED FROM THE ICE MACHINE.
- 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:
Cooked Rice, Grape Leaves, Cooked Greens (43, 43, 43) Hummus, Yellow Lentils, Raw Lamb/Raw Beef (43, 43, 43/43) in walk-in. Mozzarella Cheese, Cooked Vegetable (52F, 55F).
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 MOVED TO FREEZER. DISCUSSED THE COLD HOLDING TEMPERATURE REQUIREMENT.
- 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: Cooked RIce, Stuffed Grape Leaves, Cooked Vegetables, Hummus, Yellow Lentils in the walk-in refrigerator.
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. DISCUSSED WITH THE MANAGER. DATES WERE MARKED DURING INSPECTION.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device that is used in the kitchen was not accurate. During calibration, the thermometer indicated about 10F inaccurate.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. CALIBRATE THERMOMETER FREQUENTLY. GET A THERMOMETER THAT INDICATES CORRECT TEMPERATURE.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 1-DR Prep (FSA) (57F).
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. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD ITEMS IN THIS UNIT UNTIL IT IS FIXED. PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 14 DAYS. USE THE OTHER UNIT AT FRONT SERVICE.
- 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 dishwasher with a concentration of less than 50 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 MANAGER PROVIDED CHLORINE SOLUTION AT BETWEEN 50-100 PPM.
- 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. Observed the Quatenery Ammonia was in process of repair. The Dishwasher was not dispensing chlorine solution at between 50-100 ppm.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. THE MANAGER REPLACED THE SANITIZER DISPENSER AT THE DISMACHINE AND PROVIDED CHLORINE SANITIZER BETWEEN 50-100 PPM.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-vat sink piping are leaking. THE SANITIZER BASIN DOES NOT HOLD WATER.
Correction: A plumbing system shall be maintained in good repair. REPAIR THE UNIT AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 14 DAYS.
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03/29/2016 | Routine | |
The Purpose of this visit was to conduct a routine inspection.
NOTE:
- Observed the walk-in unit in the kitchen and hand washing sink at the prep area in service order. Provide service receipt to the Health Department with in 30 days.
- Observed the Hobart walk-in unit (Bakery) being used for food prep which is also out of service (53F). Advised to use Prep units that are holding 41F or below to store food until the walk-in units repaired.
- Per discussion, the door which divides the front service area and lounge remains closed at the hour of operations.
- Active Managerial Control was discussed with the PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Raw Chicken and Raw ground beef over Stuffed grape leaves and Baba Ganuj in 2-Drawer/1DR Prep unit in Cookline.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. FOOD ITEMS WERE RE-LOCATED. DISCUSSED WITH THE PIC.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:. Falfal (89F) in display at the front service area
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. DISCUSSED IWITH THE PIC. e THE PIC WILL PLACE FOOD ITEM UNDER TIME ASS PUBLIC HEALTH CONTROL (THPC) UNTIL THE FACILITY COMES WITH OTHER SOLUTION TO MAINTAIN HOT HOLD. TPHC PROCEDURE WAS SIGNED DURING INSPECTION. FOOD ITEM WAS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
House made Pizza sauce, Kefta (Ground Beef Mix) 50F, 44F in the True 1-DR Prep.
Mozzarella Cheese in containers, Butter Mix, Sliced Tomatoes (50F, 50F, 48F)
Mozzarella Cheese in Package (4 Boxes), Hummus (49F, 49F)
Kafir Cheese (2 Containers), Feta Cheese (1 Container) (47F, 47F)
Unsalted butter Solids (1 box) (52F) in Hobart walk-in
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 VOLUNTERILY.
- 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: Hobart Walk-in refrigerator (53F) in bakery which is used for food prep while kithen walk-in is in repair.
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 REFRIGETAOR AND PROVIDE A COPY OF SERVICE RECEIPT TO THE HEALTH DPEARTMENT WITH IN 7 DAYS.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The 3-vat sink piping near the dran has plastic hung with it which is black (moldlike) to sight.
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. CLEAN THE AREA.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (corrected on site)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. PROVIDE A COVERED FEMININE NAPKIN REFURE CONTAINER IN LADIES ROOM STALLS.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at kitchen handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap was provided at the kitchen sink.
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10/19/2015 | Routine | |
The purpose of this inspection was to conduct a risk factor inspection. Observed that the facility is under major construction. The food prep area in the back (Cookline) was not in use. Only front service area oven was used for catering service (to go food). The cook line must not be in use at the hours of construction. Use barrier at the kitchen door to prevent any contamination from the construction area. Clean and sanitize the cook line and all of the utensils before using for any purpose.
NOTE:
- Active Managerial Control (AMC) information was provided to the operator.
- DO NOT store the knives in between the wall gap above prep top.
- Send sanitizer solution service receipt to Health Department with in 3 days.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Cheese containers at the True 1-Dr prep & Walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Cheese containers were date marked.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration more than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of higher than 400 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Service the sanitizer solution mixer and provide the copy of service receipt to Health Department with in 7 days. Temporary solution was discussed with the operator.
- Critical: Certified Food Manager/Presence Required (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. 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. Advised the operator to have more than one CFM in the establishment.
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04/16/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 100 ppm. Quaternary ammonia sanitizer 3 vat sink: 400 ppm. No smoking observed during inspection, but hookah equipment and supplies are on-site, and a permit fron the Town of Vienna is posted for operation of a hookah bar at this location. Installation of handsink in front service/prep area is strongly recommended. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF INVOICE FOR HANDSINK IN KITCHEN TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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.
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.
- 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: Baba ghanoush/ sliced tomato on counter of 2 drawer 1 dr prep cooler CL: 43/50.
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: Foods determined to be out of temperature less than 2 hours and were relocated to a cooler.
- 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. NOTE: CFM with required credentials arrived during the inspection.
- Handwashing Sink/Accessible at All Times
Observation: Handsink in kitchen in process of replacement, and not functional at the time of inspection.
Correction: Complete installation of new handsink as soon as possible. Continue to use handsink in nearby bathroom. NOTE: PIC advised installation scheduled for completion by 11/28. Provide invoice to Health Department for new sink when sink is fully installed and functional.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the front prep area is 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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11/26/2014 | Routine | |
The purpose of this visit was to conduct a routine risk assessment. Quaternary ammonium sanitizer in 3 vat sink = 400 ppm. Quaternary ammonia sanitizer final rinse dishmachine = 300 ppm. No smoking in progress at the time of inspection, but hookah equipment and supplies are on-site, and a permit from the Town of Vienna is posted for operation of a hookah bar at this location. Additional Health Department inspections related to addition of hookah service may be required.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: Most coolers and freezer did not have functional thermometers.
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. NOTE: Provide easily readable thermometers, that are accurate to within 2 degrees F, in all coolers and freezers.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grease and debris: grease extractors in hood over cookline.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of grease and debris.
- Critical: Handwashing Sinks / Numbers By Law
Observation: There is not an adequate number of handwashing sinks lavatories on site. (See 5-204.11A) Handwashing sink in kitchen is not funcitonal due to clogged drainage.
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided. NOTE: Provide service invoice for repair of handwashing sink to Health Department within 10 days.
- Plumbing / Maintained in Good Repair
Observation: Kitchen handsink drainage is clogged and sink is not currently functional.
Correction: A plumbing system shall be maintained in good repair. NOTE: Provide wervice invoice for sink to Health Deparmtent within 10 days.
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04/09/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection. All surfaces mentioned in previous report have been replaced with smooth, durable, easily cleanable surfaces. Also, area behind 3 vat sink has been covered with smooth, durable, easily cleanable surface.
No violation noted during this evaluation. | 10/23/2013 | Risk Factor | |
A training session was provided in equipment and facility surfaces that are/are not acceptable for a commercial food service establishment. Discussed that all floor, wall, and ceiling surfaces must be smooth, durable, easily cleanable and nonabsorbent. Discussed the significant charachteristics that materials used for utensils and food-contact surfaces of equipment must possess: safe, durable, sufficient in weight and thickness to withstand repeated warewashing, finished to have a smooth/easily cleanable surface, and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Discussed importance of obtaining only equipment and utensils that have an NSF or equivalent certification and seal.
Discussed various areas of the facility that require equipment/facility improvements. PIC agreed to install a new counter surface/shelving (with NSF or equivalent certification and seal) next to the 2 door prep cooler, and for returning wall surfaces around the newly installed soda dispenser to smooth, durable, easily cleanable and non-absorbent surfaces. PIC also agreed to provide a table for the soda dispenser that has an NSF or equivalent certification and seal. PIC understood that drink dispenser must be carefully protected during this process to prevent contamination of dispenser/dispensed liquids. Documentation verifying the above installations/repairs will be fax'd to the Health Department within 30 days.
Prior to the next inspection or within 6 months, PIC will obtain a wooden table top with NSF or equivalent certification/seal to replace pine boards currently in use next to the front bread oven.
PIC will also plan to provide a hand washing station in the front prep area of the facility as soon as possible, and within one year unless prevented by unforeseen circumstances that delay the installation.
No violation noted during this evaluation. | 02/26/2013 | Training | |
The purpose of this visit was to conduct a risk factor inspection. Recommend that an additional had sink station be installed in the front prep area. A soda dispenser has been installed since the previous visit on a counter surface that is not durable/easily cleanable. Walls surrounding the soda dispenser are not non-absorbent / easily cleanable surfaces. Plan submission and subsequent inspections may be required for the soda dispenser. PIC to provide invoice for new counter surface next to the two door prep unit. Boards next to bread oven specified for replacement at previous inspection have not been replaced. PIC advised that hard maple boards of proper width could not be located. Boards are not used for cutting, and had no obvious damage to the surface. Boards are to be replaced with a hard maple or other acceptable surface prior to the next inspection.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: counter immidiately next to two door prep unit has damage surface that can no be properly cleaned and sanitized and may contaminate food with particles of damage counter surface.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: boards next to bread oven used as a drying surface surface for shawarma wraps and dough.
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
Observation: Observed that paper towels were not provided in dispenser to allow access without recontaminating hands.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution in the sanitizer bucket was measured at 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-100 ppm. Verify concentration using the appropriate test kit.
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02/25/2013 | Risk Factor | |
The purpose of this visit is a routine inspection. Please do the following:
1. Repair the handsink and fax a copy of the invoice to my attention within 10 business days.
2. A suggestion is to add one additional handsink at the front service area, since food prep takes place in this area as well as in the kitchen,
Thank you. If you have any questions, please call 703-246-8442
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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: Observed raw chicken, raw shell eggs, raw beef holding over fresh lemons, and other produce in the 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. A food storage sign was provided to the cfm during inspection
- Food Contact Surface/Durable/Nonabsorbent
Observation: Food contact surfaces of equipment and utensils are not durable: The unsealed pine cutting boards used as a drying surface for the shawarma wraps and dough.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant. Wooden cutting boards shall be made of Hard maple.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped forks were not stored at customer self service area with the handles up.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- 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.
- Plumbing / Maintained in Good Repair
Observation: Faucet handle at the three vat sink is leaking and the hot water mix is turned off.
Correction: A plumbing system shall be maintained in good repair. Repair the leak to ensure that the hot water can be turned on by employees using the faucet handle with in 10 business days. Fax a copy of the report, with the name of your facility on the fax to fax number 703-385-9568 within 10 business days.
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12/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Wooden Bakery, 303 Mill Street Ne, Vienna, VA 22180 »