- 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-vat sink 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Inner surfaces of ice bins (ice machine) had mold accumulation.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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03/11/2016 | Routine | |
Please fax or email the invoice for fixing the 3DR prep refrigerator to my attention within 48 hours. (Note: Per the owner the technician is coming today to fix the refrigerator.) They are using ice bath for PHFs during rush hours and will discard the leftovers on ice.
Please fax or email CFM card and/or certificate for Mr. Sayyad within 30 days. Meanwhile he has 2 other CFMs and at least 1 CFM will be present at all times.
- 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: half & half (customer service) 59F. Sliced cheese american and cheddar cheese 52F & 50F--walk-in refrigerator. (note the cheese was outside in use during breakfast). Diced tomatoes 54F on ice at prep top cookline
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: Put both items inside the refrigerator.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 sanitizer sink with a concentration of less than 150 ppm total quaternary ammonium compound. Note: The CFM mixed regular water while dispensing the automated solution this resulted in incorrect concentration.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Note: Dispensed new solution through the dispenser directly and it was at 300 ppm. Note discussed if he wants he can have the company adjust to dispense at 200 ppm.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: milk tube espresso machine had dried milk and 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. Note: Clean both.
- Certified Food Manager/Certificate Process (corrected on site)
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. The CFM present did not know his card expired 1/2015. Another CFM arrived during inspection the owner/CFM was knowledgable.
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). 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. Note: Please fax or email copy of CFM card within 30 days. Meanwhile make sure the other CFM is presend during all times.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front/near cash register is being used to dump pancake mix.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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09/14/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. PIC advised no PHF RTE held >24 hours. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE TO HEALTH DEPARTMENT WITHIN 10 DAYS AS DETAILED ABOVE.
ADDITIONAL VIOLATION:
6-301.11 Handwashing cleanser, Availability. Observation: No handwashing cleanser in dispenser for handsink at front service counter. No handwashing cleanser available on the premises to refill the dispenser. Correction: Facility in process of closing for the week towards the end of the inspection. Handwashing sink in kitchen to be used for remainder of day, and an adequate supply of handwashing cleanser to be provided prior to commencing food service operations on Monday.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tuna salad/ chicken salad/ tzatziki/sliced tomato in prep cooler: 61/60/65/67 degrees F.
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: All PHF foods in prep cooler determined to be out of temperature >4 hours and were voluntarily disposed.
- 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: no thermometer in 1 dr UC cooler.
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.
- 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: Prep cooler.
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. NOTE: Provide copy of service invoice for prep cooler to Health Department within 10 days.
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11/07/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer concentration 3 vat sink: 250 ppm. Chlorine sanitizer concentration in wiping cloth bucket: (initial/final): >200 ppm/150 ppm.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the chlroine solution 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 50-200 ppm. Verify concentration using the appropriate test kit.
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05/01/2014 | Routine | |
The purpose of this visit was to respond to a complaint received by the Health Department on October 31, 2013. The complainant alleged the presence of roaches and flies in the food facility, dirty dumpster area and reuse of customers disposal cups. The owner has pest control and no presence of pests noted in the facility, the dumpster area and grease interceptor area are clean and discussed with the person in charge the policy on customer cups reuse. It was stated if a customer requests more soda in their already used cup, the facility will refill their cup at the drink machine. No disposable cups are kept and reused for different customers.
The complaint is not confirmed.
No violation noted during this evaluation. | 11/01/2013 | Complaint | |
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.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-302.14 Observed no chlorine test kit. Obtain a chlorine test kit and used it to test the sanitizer.
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 salsa at 46F, shredded cheddar cheese at 44F on the True 3 door prep top
Correction: half and half at 44F in the True flat top prep refrigerator - PUT IN WALK IN REFRIGERATION TO COOL
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11/01/2013 | 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.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem Ruud EGL-120-36-G (2) which use 36KW to produce 360 GPH of 120F water at an 80F rise.
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)
Observation: The following food items was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced swiss cheese at 53F, sliced american cheese at 54F in an ice bath adjacent to the cooktop - PUT IN REFRIGERATION 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
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05/23/2013 | Routine | |
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