Today’s inspection 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. Employee Health Policy in Place. Observed proper cooling method for chicken salad.
Consumer advisory: cooked to order egg, smoked salmon
parasite destruction: smoked salmon
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked sausage patties in upright 1 door cooler 44f-45f.
Correction: Per manager these items are kept out during rush at breakfast. EHS reminded manager to maintain the sausage patties and any other potentially hazardous foods inside a refrigerator or on an ice bath so tha the food holds at 41f or below. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed that employee items were on shelves designed for utensils and packaged dry goods.
Correction: Manager relocated employee items. Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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02/02/2016 | Routine | |
This is a risk factor assessment. Thank you for your time. If you have any questions, please feel free to call the health department.
No violation noted during this evaluation. | 08/05/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Sanitizer in three vat sink observed at acceptable level.
Important: Repair the broken hot water faucet handle at the front handsink within 10 days and fax or email a copy of the invoice to my attention within 10 days.
If you have any questions, please call the health department at 703-246-2444. Thank you.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. Per manager, a container of baked potatoes 63f were on a countertop and were prepared last night and left on countertop to cool.
Correction: Manager discarded potatoes. Information regarding cooling was provided to manager. Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water supply outlet of the sprayer hose and the flood rim level of the sprayer system for bagels is not observed.
Correction: Manage elevated the sprayer hose to allow for the end of the hose to hang above the flood rim level of the sprayer system for bagels. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back is blocked by utensil storage, preventing access by employees for easy handwashing.
Correction: Utensils were relocated allowing easy access to the back handsink. A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: The hot water faucet handle at the front three vat sink will not turn on the hot water.
Correction: Repair the faucet for hot water to allow the hot water to be turned on from the faucet handle within 10 days. A plumbing system shall be maintained in good repair.
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03/17/2015 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed an employee handle cut tomatoes with bare hands.
Correction: Do not handle ready-to-eat foods with bare hands. NOTE: Hands washed and gloves donned.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: Observed half-melted butter at 96 F on the counter next to grill.
Correction: Maintain hot PHF's at 135 F or above. NOTE: Container placed on grill.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Observed creamer at 60 F in container on ice bath. Also observed sliced turkey (57 F) and chicken salad (57 F) in the Beverage Air 2-door reach-in prep refrigerator.
Correction: Food items placed in the unit < 2 hours were relocated to a unit holding 41 F or below.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Observed the handwashing sink in the back blocked by buckets.
Correction: Maintain handwashing sinks accessible. NOTE: Buckets were moved.
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11/06/2014 | Risk Factor | |
Today’s inspection 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.
Consumer advisory: cooked to order egg, smoked salmon
parasite destruction: smoked salmon
*Please avoid repeated violations.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut tomato (46F), cream cheese (46F) on prep top
Correction: deli turke in 2dr prep cooler (46F)
- Wood, Use Limitation (repeated violation)
Observation: Wood or wood wicker is used in contact with food. Bagel proofing wood is not hard maple or closed-grained designed for food contact surface.
Correction: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning - floor, underneath shelving and outside of equipments.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/14/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomato (46F), cream cheese (44F) on prep top
Correction: ham (45F) in 2dr prep cooler. Temperature was elevated during breakfast rush hour. Confirmed cooler is able to hold temperature at 41F and below.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink: located in the kitchen by 3-vat. Soap dispenser is not working.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Requested to fix the dispenser.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed evidence of rodent activity.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items: Observed vitamins stored on dry storage area above utensils.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed jackets stored in such a way that they could contaminate utensils and food in the dry storage.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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11/01/2013 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in the kitchen.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Wood, Use Limitation
Observation: Wood or wood wicker is used in contact with food: plyboard wood used to proof bagels.
Correction: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the 3-vat being used to hold dishes and hand sink in front being used for prep.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the front hand sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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05/21/2013 | Routine | |
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