- Certified Food Manager: Certificate Process (repeated violation)
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 FPM card.
Correction: Obtain a Northern Virginia FPM 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 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/11/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit and eager and quick to make corrections. Thank you. The following issues require attention:
1. Please ensure that food employees are washing their hands often and anytime after possible contamination. Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e wash hands when switching from one task to another) including:
- After handling soiled equipment or utensils
- During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- When switching between working with raw food and working with ready to eat food
- Before donning gloves to initiate a task that involves working with food
- After engaging in other activities that contaminate the hands.
2. Please ensure that prep top units to the pizza prep and salad/sandwich make tables are kept closed as much as possible to maintain temperatures of Time/temperature Control for Safety Foods (TCS foods) at 41°F or below.
3. Time/ temperature control for safety foods (TCS foods) like cut tomatoes, prepared from ambient temperature must be cooled from 70°F to 41°F within 4 hours. To facilitate cooling foods from ambient temperature please place food in a shallow pan or container and leave uncovered until temperature has reached 41°F. This will allow air to circulate and cool the food. Food is to be cooled from ambient temp to 41°F or below in 4 hours. After reaching 41°F the food should be covered.
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee fail to wash their hands before donning new gloves.
Correction: All food employees shall be washing 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 foodborne illness. Spoke with food employee and she washed her hands and then put on new gloves.
- Cooling Methods (corrected on site)
Observation: Cut tomatoes cooling from ambient temperature were observed in the walk in refrigerator in a tightly closed plastic container and that was very tightly packed with tomatoes. Tomatoes were at 45°F after approximately 1 hour.
Correction: To facilitate cooling foods from ambient temperature please place food in a shallow pan or container and leave uncovered until temperature has reached 41°F. This will allow air to circulate and cool the food. Food is to be cooled from ambient temp to 41°F or below in 4 hours. After reaching 41°F the food should be covered. Person in Charge placed the cut tomatoes in a larger shallower container and left uncovered.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Chopped commercially prepared chicken stored in undercounter unit at sandwich prep line was at 47°F. As per Person in Charge, chicken had not been used that day yet and had been stored in that unit overnight.
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 discarded the chicken.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: In discussion with Person in Charge it was determined that food prep counters at pizza make line are only cleaned once per day.
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. Spoke with Person in Charge about cleaning frequency and she cleaned the cutting board and food prep board and made a bucket of sanitizer solution to use with wiping cloths.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: No sanitizing solution was available at the 3 compartment sink at the beginning of the inspection. The solution had run out. As per Person in Charge, they were using a spray bottle of sanitizer to mix with water in the sanitizing vat of the 3 compartment sink.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Person in Charge replaced with a new bottle of sanitizing solution.
- Cleaning Frequency for Physical Facilities
Observation: Observed that certain areas of the kitchen and dry storage racks are in need of cleaning. Observed build up of debris on floor behind sandwich prep top and on cans in dry storage racks.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/03/2015 | Routine | |
| No violation noted during this evaluation. | 04/10/2015 | Risk Factor | |
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. (Sugar scoops stored with handle in product).
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- 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: prep cooler had numerous foods on bottom shelf that were uncovered while not being used (ham, cheese, etc).
Correction: Foods shall remain covered at all times.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front cook area is being used for purposes other than washing hands (dressing and food debris observed in sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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09/30/2014 | Risk Factor | |
Refrigeration unit @ 40F and has been repaired. Tomatoes inside unit @ 41F.
No violation noted during this evaluation. | 03/20/2014 | Follow-up | |
Reinspect for repairs to the sandwich prep unit.
- 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: sliced tomatoes @ 57F, feta cheese @ 56F. 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. Flip top unit not working properly and not holding foods at 41F or below.
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. Do not use unit and repair immediately.
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03/18/2014 | Routine | |
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: salt and sugar.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: a plate was improperly used as a scoop in the shredded mozzarella cheese in the walk-in refrigerator.
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.
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: sliced tomatoes. Tomatoes sliced on 9/17/13 were 47°F. Tomatoes were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment:
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Screens were found stored on the floor. The screens were moved to the 3 compartment sink.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Paint was improperly stored with single service items.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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09/18/2013 | Routine | |
- Critical: Employee Health Policy Requirements (repeated violation)
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: The manager did not know the BIg 5 Food borne illnesses.
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)
- Cooling Methods
Observation: Tomatoes and hot cooked onions were placed into large deep containers and covered for storage.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Cut tomatoes were observed on the line at 46°F, in addition the walk-in cooler was not operating correcting resulting in BBQ chicken at 46°F, chicken at 47°F, Saute Onions at 45°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Discarded / relocated)
- 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: Tuna dated 2/28 actually prepared on 3/4, tomatoes dated 3/6 actually prepared 3/7.
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@.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: On testing the three compartment sink, levels were found to be 0ppm. This was due to the sanitizer bottle being empty.
Correction: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. (Sanitizer bottle replaced)
- Physical Facilities Good Repair
Observation: The walk-in cooler was not working correctly.
Correction: Repair the walk-in cooler.
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03/07/2013 | Routine | |
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