- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operational..OBSERVED THE JACKSON DISH MACHINE IN KITCHEN WAS NOT WORKING
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. REPAIR THE UNIT IN 30 DAYS AND PROVIDE FAX OF REPAIR INVOICE TO 703-653-9448
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07/21/2015 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." AT THE TIME OF INSPECTION DIRECTOR WAS UNABLE TO PROVIDE ME WITH DOCUMENTATION THAT EMPLOYEE HEALTH POLICY HAD BEEN REVIEWED WITH STAFF WHO HAVE CONTACT WITH FOOD.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.OBSERVED COOK WORKIN IN KITCHEN WITHOUT HAIR NET OR CAP.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.DISCUSSED WITH DIRECTOR TO PROVIDE HAIR NET OR CAP TO COOK
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operational..OBSERVED THE JACKSON DISH MACHINE IN KITCHEN WAS NOT WORKING
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. REPAIR THE UNIT IN 30 DAYS AND PROVIDE FAX OF REPAIR INVOICE TO 703-653-9448
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location. OBSERVED THAT HEALTH DEPARTMENT PERMIT WAS NOT POSTED AT PROMINENT LOCATION.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. DIRECTOR POSTED PERMIT AT OFFICE AREA IN VIEW OF PUBLIC.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. OBSERVED THAT FACILITY WAS OPERATING WITHOUT A CERTIFIED FOOD MANAGER.
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. FACILITY HAS BEEN GIVEN TILL JULY 22 TO HAVE A CERTIFIED FOOD MANAGER ON SITE. DUE TO CRITICAL NATURE OF THIS VIOLATION AND THE FACT THAT THE FACILITY IS SERVING CHILDREN A FOLLOW UP INSPECTION WILL BE CONDUCTED TO VERIFY COMPLIANCE.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUAT SANITIZER solution was measured at >400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.OBSERVED CONCENTRATION OF QUAT SANITIZER WAS >400 PPM WHEN MEASURED WITH A QUAT TEST STRIP KIT.
Correction: Maintain the concentration of QUAT SANITIZER solution at 150-200 ppm AS STATED ON YOUR INSTRUCTION SHEET POSTED OVER THE 3 VAT SINK. Verify concentration using the appropriate test kit. DILUTED THE SANITIZER WITH COLD WATER, CONCENTRATION MEASURED AT 200PPM.
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07/15/2015 | Routine | |
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.
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.
No violation noted during this evaluation. | 08/12/2014 | Risk Factor | |
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Shelving above the food prep surfaces
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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03/19/2014 | Routine | |
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.
Please fax to my attention, by October 14, 2013, an additional certified food manager id.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
5-402.11 Observed a direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, equipment of utensils are placed.
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: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
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.
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09/13/2013 | 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.
At the January 12, 2012 inspection the facility did not have a signed Employee Health Policy for every food handler. Information on starting an Employee Health Policy was left with the certified food manager. At today's inspection an Employee Health Policy is not in place, please email to my attention, within 10 days, the signed Employee Health Policies for the staff.
Please email, within 5 days, the invoice for the repair of the dishmachine.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem Ruud G57-114
Dishmachine: Hobart LX 18, heat
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: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."SEE COMMENTS
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:Chili, cottage cheese - DATEMARKED
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:Emerson microwave - CFM STATED THAT IT IS USED BY STAFF ONLY AND WOULD LABEL AS SUCH
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kindercare Learning Center #1542, 1802 Old Reston Ave, Reston, VA 20190 »