- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored. Observed handle of ice scoop submerged in the ice.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The one door refrigerator #5 and the True sliding door refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. Refrigerators damaged on inside.
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.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surfaces of the inside of refrigerators are not kept free of an accumulation of dust, dirt, food residue, and/or other debris. The shelf over the prep sink is in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Observed single-service and/or single-use articles are improperly stored on the floor in the outside storage room.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Floors, Walls, and Ceilings/Cleanability (repeated violation)
Observation: The ceiling surfaces are not designed, constructed, and installed so that it is smooth and easily cleanable (acoustic ceiling tiles in food service areas).
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. Observed air gap under door.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food in the back food prep area and lights not turned on under the hood.
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
- Intensity/Lighting
Observation: The light intensity is below 10 foot candles in the storage room next to restrooms.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Physical Facilities/Repairing (repeated violation)
Observation: Observed floor tiles broken, cracked and damaged. Ceiling tiles damaged in hallway and men's restroom.
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.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors under and behind equipment are not cleaned as often as necessary to keep them clean. The floor drains are in need of cleaning.
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.
|
03/03/2016 | Routine | |
- Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Observed a bag of potato fries stored directly on uncovered butter.
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
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed butter, cooked plantains and hot dogs cold holding at the improper temperature of 46 F to 50 F. Food discarded
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.
|
09/14/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/10/2015 | Follow-up | |
A follow up inspection will be conducted in 10 (ten) days to ensure that a Northern Virginia Certified Food Manager is on duty and all refrigeration units are holding time/temperature for safety foods at proper temperatures.
- Cleaning Procedure/Hands and Arms (corrected on site)
Observation: Food employees are not cleaning their hands and exposed portions of their arms properly . Observed employees quickly rinsing their hands off and not turning faucets off with a paper towel to prevent contamination of their hands. Corrected by instruction.
Correction: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under section 5-202.12 and Subpart 6-301. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: (REPEAT) Container of raw shell eggs observed stored above ready to eat foods in the one door counter refrigerator on the cookline.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: (REPEAT) Food in contact with soiled equipment or utensils. Observed a container of pre-portioned sauce cups stored on top of a bag raw chicken.
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
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed foods cold holding at improper temperatures in the one door reach-in unit in the storage room (butter 45 F) and foods in the one door counter refigerator on the cookline (sausage 60 F, cheese 66 F, butter 55 F, sweet potatoes 55 F). Foods were discarded.
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.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the drink fountain dispensing 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
- Food Manager Certificate and Responsibility
Observation: (REPEAT) 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
|
05/28/2015 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of dry foods are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Food Storage/Preventing Contamination from the Premises
Observation: Observed bins of potatoes stored less than six inches from the floor.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Cooling Methods
Observation: Methods used for cooling the yucca can not be accomplished with the time and temperature criteria. The large containers used to cool the yucca do not facilitate heat transfer and cooling. The food should be cooled in an ice bath to rapidly cool the food before placing into small counter refrigerator.
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
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surfaces of the milk crates used for storage are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained. Recommend dunnage racks to store food, equipment and single service items in order to keep them above the floor and facilitate cleaning.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Equipment/Good Repair and Proper Adjustment
Observation: The door gaskets on the Superior 1 door refrigerator are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
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 large cutting board used to cut rotisserie chicken is 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.
- Floors, Walls, and Ceilings/Cleanability (repeated violation)
Observation: The acoustic ceiling tiles are not designed, constructed, and installed so that it is smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food.
Observed hood lights not tuned on in the kitchen.
Observed lights over True sliding door refrigerator not operating.
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
- Mechanical/Ventilation
Observation: Mechanical ventilation fan covers in rest-rooms need cleaning. Hood filters in the kitchen need cleaning.
Correction: If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity shall be provided. When mechanical ventilation is necessary, it must have adequate capacity to ensure that soiling of walls, ceilings, and other equipment is minimized
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Observed mice droppings in the men's rest room.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment. Remove items such as paint cans which are not used on a daily or regular basis.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers (spray bottles of cleaner) 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.
|
02/12/2015 | Routine | |
Northern VA Certified Food Manager observed on duty during the follow-up inspection. Two other employees have recently taken the Certified Food Manager Course and are awaiting the results.
No violation noted during this evaluation. | 10/03/2014 | Follow-up | |
Small container of shredded chicken in the 1-door counter top cook-line refrigerator measured 48 F. According to the manager the product had just been shredded within approximately 1 hour. Product must cool back to 41 F within 4 hours from start of preparation time. A container of yucca cooked today also measured 108 F. Manager stated that the product had been cooked about 15 minutes prior to start of inspection. Proper cooling procedures were discussed with the manager. Remember TCS product that is cooled must cool from 135 F to 70 F within 2 hours and from 70 F to 41 F within 4 hours. Utilize flat containers and ice baths during the cooling process. Provided test strips for measuring the sanitizer solution concentration. Interior surfaces of the refrigeration/freezer units observed in need of cleaning. Floor/wall surfaces in need of cleaning. Shelving above 3-compartment sink in need of cleaning. A Northern VA Certified Food Manager must be on duty during all hours of operation. Renew food manager information and a recheck will be conducted. Food manager information can be obtained from ORS Interactive - 6066 Leesburg Pike 200 B, Falls Church VA 22041 - (703) 533-7600. FDA Form 1-B left with the person in charge.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Container of raw shell eggs observed stored above ready to eat foods in the 1-door counter refrigerator at the cook-line.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Container of pre-portioned sauce cups observed stored directly on top of a plastic bag of raw chicken in the back reach in refrigerator (bottom of container was sanitized by the person in charge and relocated to avoid cross-contamination).
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
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Beverage machine dispensing nozzles observed in need of cleaning and sanitizing.
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
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager (managers certificate recently expired on 08/08/2014).
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
09/17/2014 | Risk Factor | |
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Yucca (89F) was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Sliced tomatoes (47F) in 2-dr prep unit (front) and blocks of butter (45-49F - moved into A) in "True" 1-dr upright refrigerator (storage room) were observed at improper cold holding temperature.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
|
12/19/2013 | Risk Factor | |
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Sliced tomatoes at 53 F.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
- Cutting Surfaces (repeated violation)
Observation: All the 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/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The area under the deep fryer oil basket needs cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sink located at the front counter is blocked by several trays.
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.
- Floors, Walls, and Ceilings/Cleanability
Observation: The ceiling tiles are not designed, constructed, and installed so that it is smooth and easily cleanable.
Correction: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable except for anti-slip floor coverings or applications that may be used for safety reasons and except as specified under section 6-201.14. Floors that are of smooth, durable construction and that are nonabsorbent are more easily cleaned. Requirements and restrictions regarding floor coverings, utility lines, and floor/wall junctures are intended to ensure that regular and effective cleaning is possible and that insect and rodent harborage is minimized.
- Physical Facilities/Repairing (repeated violation)
Observation: The floor/wall at the far end left of the hood is in poor repair.
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.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floor of the entire food prep needs cleaning.
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.
- Drying Mops (repeated violation)
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
|
03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Crisp & Juicy, 4540 Lee Hwy, Arlington, VA 22207 »