The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
*Note: Time on report reflects inspection time only.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed drinking containers with no lid/straw stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: MANAGER DISCUSSED WITH FOOD EMPLOYEE. FOOD EMPLOYEE REMOVED DRINK. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: walk-in cooler -- raw pork and raw steak over lettuce
Correction: MANAGER ORGANIZED COOLER
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03/23/2016 | Routine | |
This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. The critical violations found were corrected during the inspection.
Food contact surfaces were observed to be very cleaned visibly. The facility as a whole was observed top be visibly cleaned. The low temperature chemical sanitizing ware washing machine was checked and observed to be operating properly. the concentration of chlorine was noted to be within 50-1000 ppm.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.Toxic c
Correction: leaning chemicals in unmarked spray bottles were not labeled to identify contents.
- Critical: Restricted Use Pesticides, 40 CFR Criteria
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Three spray bottles of non commercial insecticides intended for home use only were noted in the facility.
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used. (insecticides were discarded during the inspection)
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09/24/2015 | Risk Factor | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
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.
- 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: Chocolate milk, half & half, and whole milk in the dairy display case.
Correction: 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.(milk replaced and ambient temperature setting lowered to below 36-F)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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 ware washing machine and in sanitizing solutions for soaking wet wiping towels with a concentration of zero 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.( Wet wiping towel solutions were corrected during the inspection with chlorine concentration of 100 ppm)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized at the ware washing machine due to improper operation of the machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Sanitize all until that have already been cleaned at the ware washing machine, at the 3-compartment sink before use.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing ware washing machine, equipment, food-contact surfaces, and utensils are therefore not adequately sanitized after cleaning.
Correction: Immediately discontinue use of the dishmachine. Repair the dischmachine so that food contact surfaces are exposed to sanitizer for the required amount of time per the data plate. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food contact surfaces. Fax the service report for the repairs on the machine after the repairs or adjustment have been completed.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the wait station was being used for washing cloth wiping towels .
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.Spray bottles containing cleaning chemicals were not properly labeled to identify contents.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that toxic cleaning supplies were not properly stored to prevent the contamination of drinking water bottles.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (Drinking water bottles relocated)
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06/17/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation. | 09/18/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed using the freezer as an option for cooling food down rapidly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): pizza prep unit
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of bleach are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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06/11/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided cross contamination with proper cooking temperature information for training of staff.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in restocking of clean dishes after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: gyro
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
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11/13/2013 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection. Complaint received at the Health Department on 2/20/13. Complainant states that there is no running water at the establishment and that dishes are being washed with bottled water. Complainant stated that the bathrooms were closed. During complaint investigation CFM stated that a water main break occurred on 2/20/13 causing the establishment to be without running water. The CFM voluntarily closed the establishment on 2/20/13. Restrooms were marked as closed and dishes and equipment were washed in the three compartment sink using boiled water. Hands were washed using boiled water. CFM stated that upon his arrival to the establishment this morning at 9:00AM the water had been restored. The establishment had running water during today's investigation. Handsinks were 123F and the three compartment sink was 120F. The dish machine was operating properly and sanitizing at 50ppm chlorine.
No violation noted during this evaluation. | 02/21/2013 | Complaint | |
Today's visit was to conduct a routine inspection as well as a complaint investigation. Thank you for accompanying me through the inspection.
Water Heater: Jetglas BM80T1993N 199,999BTU
Dish machine: Engergy Mizer AH-2, Chlorine sanitize. Strip tested: 50ppm
Consumer Advisory is needed for your House Dressing. Manually correct on your menu to show that this item contains raw shell egg.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.--OBSERVED FOOD EMPLOYEE HANDLE RAW CHICKEN WITH GLOVED HAND, REMOVE GLOVE, THEN BEGIN TO PLACE NEW GLOVES ON WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.--EHS ASKED FOOD EMPLOYEE TO WASH HANDS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.--OBSERVED WET WIPING CLOTH ON PREP SURFACE.
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.--CFM REMOVED WET WIPING CLOTH AND PLACED IN SANITIZER SOLUTION.
- 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. Observed three pans of cooked potatoes stacked on top of each other cooling overnight in the walk-in cooler at 45F.
Correction: 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.--CFM DISCARDED AND COOLING PROCEDURES DISCUSSED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED THREE PANS OFCOOKED POTATOES IN SAUCE EACH COVERED AND STACKED ON TOP OF EACH OTHER AT 45F STORED IN THE WIC OVERNIGHT.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: HOUSE DRESSING IS MADE WITH RAW SHELL EGG.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.--CFM WILL MARK THE HOUSE DRESSING WITH A CONSUMER ADVISORY.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: CLEAR PLASTIC PREP CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. --CFM UNSTACKED CONTAINERS AND ALLOWED THEM TO AIR DRY.
- 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 item.--OBSERVED CHEMICAL SPRAY BOTTLES HANGING ON CLEAN EQUIPMENT DRYING RACK.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.--CFM REMOVED SPAY BOTTLES AND PLACED ON BOTTOM OF DRYING RACK.
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02/21/2013 | Routine | |
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