- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw burger patties were stored above deli meats inside the 2-door Blue air cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. ( raw burger patties relocated to the bottom shelving)
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: Deli meats.
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.
- 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:Deli meats
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.
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crates were found used for shelving at the back work area.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2-door cooler
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of the refrigeration and .freezer units
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- 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 under the prep table in the back work area is in need of cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the back work area was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (cart removed front the front of the hand sink for easy access to the sink)
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the washing utensils. A wire scrub was found in this sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.(scrub removed)
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs throughout the back work room where the 3-vat sink and some refrigerators and prep tables are located are not shielded. The ceiling light fixture bulbs on the ceiling are not protected.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the back area handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (towels provided during the inspection)
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage areas. Most of the ceiling light bulbs are burned out.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace all burned out light bulbs to provide proper light in these areas.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Some of the ceiling light fixture bulbs are burned-out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out bulbs.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Broom and dust pan were found stored next to cooking oil.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.( cleaning tools relocated)
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cooking equipment and other stationary equipment 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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06/09/2015 | Routine | |
The steam table was not being used in the operation of the previous owner. The steam table will be used extensively in the new operation. Wash, rinse and sanitize the pans that are in the top of the steam table, before using them.
The Health Department has been notified that settlement on a change of ownership will occur on January 31, 2014. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in October 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: A.O. Smith BT 80 112
- 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: 1) Black & Decker toaster oven
Correction: 2) Zojirushi rice cooker.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There is not soap at the front handsink.
Correction: Provide soap at all handsinks. Employees must be able to wash their hands whenever necessary.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Paper towels are not in a dispenser in the men's restroom.
Correction: Provide a dispenser for the paper towels in the men's restroom.
- Cleaning Frequency for Physical Facilities
Observation: It was observed that the wall above the 3 vat sink is in need of cleaning. There is food debris on the wall.
Correction: Clean the wall. Clean regularly.
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01/31/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Louie's New York Deli, 7908-E Kincannon Pl, Lorton, VA 22079 »