Please ensure to repair leaking pipes, hot water handle and replace cutting boards.
Today, a follow-up inspection was conducted for the NOV issued on April 28, 2015. Substantial compliance observed.
- Food-Contact Surfaces/Cleanability (corrected on site) (repeated violation)
Observation: The food-contact surface(s) of the cracked plastic food containers is not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Cutting Surfaces (repeated violation)
Observation: The surfaces of the yellow, red and white cutting boards are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions (corrected on site) (repeated violation)
Observation: Cleaned bags of laundered linens are stored on the floor by rear exit door.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (1) In locker rooms
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: Hot water handle on prep sink is not working. Piping under 3-compartment sink leaks.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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06/02/2015 | Follow-up | |
The CFM was on the way out when inspector walked in and decided to stay for inspection. Later, another Certified Food Manager came in towards the end of inspection.
- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Thawing (corrected on site)
Observation: Frozen vaccum-packaged grilled salmon observed being thawed improperly under conveyer oven.
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Cooling Methods (corrected on site)
Observation: Methods used for cooling grilled vegetables can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: The following foods were observed at improper cold holding temperature:
1. Feta cheese (51F), sausage (50F), chicken (50F) and pepperoni (56F) in "Delfield" 1-door pizza prep refrigerator
2. Grilled chicken (60F), tandoori chicken (44F), feta cheese (47F) and salsa (47F) in "Delfield" 3-door salad prep refrigerator
3. Chia yogurt (45F) in "Silver King" sliding glass door refrigerator
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. All the foods were either discarded, relocated into the walk-in and/or put on ice.
- Food-Contact Surfaces/Cleanability (corrected on site)
Observation: The food-contact surface of the cracked plastic food containers is not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: (discarded) - Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment/Good Repair and Proper Adjustment
Observation: The following equipment are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design:
1. Low-temp warewashing machine
2. Chemicals dispensing mechanism needs recalibration
3. "Delfield" 1-dr pizza prep refrigerator
4. "Delfield" 3-dr sandwich prep refrigerator
5. "Silver King" sliding glass door refrigerator
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces (repeated violation)
Observation: The surfaces of the yellow, red and white cutting boards are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the fountain soda nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions (corrected on site)
Observation: Clean and sanitized tongs were found stored in a dirty container.
Correction: Discontinue storage of clean equipment and utensils under sources of possible contamination or in other areas subject to contamination.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions (corrected on site)
Observation: Cleaned bags of laundered linens are stored on the floor by rear exit door.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored: (1) In locker rooms
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The front handwashing station is being used to clean equipment and utensils.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Plumbing System/Maintained in Good Repair
Observation: Hot water handle on prep sink is not working. Piping under 3-compartment sink leaks.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Cleaning, Frequency and Restrictions
Observation: The floor and wall junctures under dry storage shelving are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Poisonous or Toxic Materials/Common Name/Working Containers (repeated violation)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Food Manager Certificate and Responsibility (corrected on site) (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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04/28/2015 | Routine | |
The manager stated that a part is on order for the dishmachine. The 3-compartment sink will be utilized for proper sanitizing until the machine has been repaired. The lights above the preparation line had been repaired and the right salad preparation refrigerator had been serviced.
- Physical Facilities/Repairing (repeated violation)
Observation: Some areas of the ceiling along the front line observed in need of repair/painting.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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06/06/2014 | Follow-up | |
A new dishmachine washing rack is needed. Correct above observations. Transfer food manager's certificate at ORS. Ensure that the right side preparation unit is cold holding at 41 degrees Fahrenheit or below. A service order will be submitted for the dishmachine. Properly wash, rinse, and sanitize dishes/equipment in the 3-compartment sink until the machine has been repaired. A follow-up will be conducted.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Employee observed eating at the food preparation line.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Container of blue cheese crumbles in the right food preparation unit observed cold holding at improper temperature (product was discarded by the person in charge).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized
Observation: Chlorine sanitizer in the dishmachine observed at improper concentration (0 ppm).
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The trash can was observed blocking the back area handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food (manager has a work order in).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: Some areas of the ceiling along the front line observed in need of repair/painting.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working spray containers used for storing chemical materials observed not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager (person in charge needs to transfer the Prometric manager certificate to ORS).
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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05/27/2014 | Routine | |
1. Wash hands frequently.
2. Do not use warewashing machine until properly supplied with required chemicals. Set-up 3-compartment sink with wash, rinse and sanitize.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Food in contact with soiled equipment or utensils. Ice scoop laying on ice and other scoop handles observed touching ready-to-eat foods on prep refrigerators.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Cutting Surfaces
Observation: The surfaces of the cutting board by pizza oven are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Surfaces of the fountain soda nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Critical: Sanitized/Hot Water and Chemical/Methods
Observation: After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution. No detergent and sanitizer was connected to the dishwashing machine.
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
- Hand Drying Provision (corrected on site)
Observation: Handwashing sink next to "Delfield" 2-door freezer is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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05/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cosi #164, 3503 N Fairfax Dr #200, Arlington, VA 22201 »