Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate any digital food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking temperatures of refrigerated foods received from their licensed food vendor.
3. Management should encourage more staff members to obtain the Limited Certified Food Manager's license before the next inspection. See hand out provided.
4. Management should provide food scoops for all foods dispensed from bulk-like containers in storage.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed a food employee using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. Kelvinator chest freezer, 2. Yogurt topping bar refrigerator.
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. DISCUSSED WITH MANAGER. MANAGER SHALL RE-INSTALL A NEW THERMOMETER INSIDE THE FREEZER.
- 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 to ensure the concentration is always maintained between 200-400ppm as specified on the manufacturer's label. DISCUSSED WITH MANAGER. MANAGER SHALL OBTAIN A NEW QUATERNARY AMMONIUM TEST KIT FROM THE SUPPLIERS OF THE CHEMICAL AND TRAIN STAFF TO USE IT.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Fan covers inside the walk-in refrigerator, 2. Exterior of the Kelvinator chest freezer, 3. Exterior of the Cadco counter top convection type oven.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH TO REMOVE VISIBLE SOIL.
- 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. DISCUSSED WITH MANAGER. MANAGER WILL HAVE OTHER EMPLOYEES CERTIFIED BEFORE THE NEXT INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the kitchen handsink being used for storage of a white bucket filled with water. Also observed that hand sink with food debris in the basin.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON THE PROPER USES FOR THE HAND SINKS.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the following in need of cleaning: 1. Kitchen walls at the yogurt machines, 2. Kitchen walls at the 1-vat and 3-vat sinks, 3. Kitchen floors under the rubber mats.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH MANAGER. MANAGER SHALL CLEAN THE KITCHEN WALLS AND FLOORS AS OFTEN AS NEEDED TO REMOVE VISIBLE FOOD RESIDUE.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO SANITIZE THE MOP HEAD AFTER USE AND POSITION THE MOP TO ALLOW AIR DRYING.
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12/30/2015 | Routine | |
Explained permitting requirements.
- Falls Church City/Permit/Present/Posted/Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued b the Health Department.
Correction: To obtain the 2015 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make a payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2015 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department, including immediate closure. CFM called Health Department during inspection to renew permit.
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01/16/2015 | Routine | |
- 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: Whipped cream, cheesecake bites.
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. Whipped cream was discarded and cheesecake bites were placed in the WIC to correct the cold holding temperature. Both items were replaced in the yogurt toppings bar.
- 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: yogurt toppings bar.
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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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01/08/2014 | Routine | |
| No violation noted during this evaluation. | 08/28/2013 | Routine | |
This visit was conducted to do a Pre opening inspection.
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 obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval
No violation noted during this evaluation. | 06/14/2013 | Pre-Opening | |
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