This visit was made to conduct a routine inspection. The following items require correction :
1. Review employee health policy with all employees. Make sure they are aware of their duty to report certain symptoms such as when they are ill with vomiting, diarrhea, sore throat with fever, and jaundice.
2. Train all employees on when they are supposed to change gloves and wash hands.
3. Train employees on the proper way to wash, rinse, and sanitize food equipment and utensils.
4. Have flow control valves installed on 3 compartment sink ASAP. Call 703-746-4910 when valves are installed so that we can conduct a follow up inspection
Repeat Violations are subject to civil penalty.
- Duties / Employees & Others Comply with Food Code (corrected on site)
Observation: Food protection manager is not monitoring employees handwashing, dishwashing, and food handling practices.
Correction: Food Protection manager is to train and monitor employees to make sure that they are washing hands when supposed to, washing rinsing and santizing utensils and equipment properly, and handling food in a safe manner.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because employee did not know symptoms to report.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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. (Employee observed changing tasks multiple times without removing gloves and washing hands.)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employees observed drinking from canned and bottled beverages.
Correction: Employees may drink from a cup with a lid and a straw.
- 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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Pizza Slices
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- 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. Ground Beef Stored over pepper mix.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: being used under cutting board, being used to wipe soiled utensils.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Lasagna
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Pizza Prep Table and knife
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system at the mop sink (Y splitter and hose with sprayer attached without proper backflow prevention device)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (Employee belonging stored on shelf with food and single service items)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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12/14/2015 | Routine | |
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connection (faucet) of food sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floor / Wall / Ceiling / Cleanability
Observation: The floor under 3 compartment sink is not constructed or installed smooth and easily cleanable.
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
- Mops in Air-dry Position (corrected on site)
Observation: Mops are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/01/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
The person in charge was very knowledgeable. Great job monitoring hand washing practices.
*repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open screw cap water bottles and soda on food prep counters in the kitchen.
Correction: The person in charge discarded the open bottles. Employee beverages shall be stored in a container with a cover and straw to prevent contamination of hands and surrounding food or food contact equipment with saliva.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed boxes raw chicken stored on the floor in the walk-in)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. (The PIC moved them onto a shelf right away. The establishment recieved a shipment today).
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12/04/2014 | Routine | |
1. Burnt lights under the hood.(corrected by replacing).
2. Water pressure is low for the 2 hand sinks.
3. Discussed the key changes to the 2013 Food Code.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Marinara sauce at 126F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Sauce was reheated to 199F
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Lasagna in the reach in unit made from 2 days ago.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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08/06/2014 | Risk Factor | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Maintenance Tools Stored in Orderly Manner (corrected on site)
Observation: Maintenance tools are not being stored in an orderly manner.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
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05/07/2014 | Routine | |
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment wash basin need to be secured.
Correction: A plumbing system shall be maintained in good repair.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms. Near the reach-in freezer
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
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02/05/2014 | Routine | |
The walk-in refrigeration unit has been repaired.
No violation noted during this evaluation. | 10/23/2013 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: lunch meat, chicken, and sliced cheese. The CFM called technician to have the walk-in refrigerator repair during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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10/23/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. Manager was very helpful and knowledgeable.
The following items require attention:
1. Make sure all Potentially Hazardous Foods (PHFs) are maintained at 41F or below in top inserts of refrigeration. Instruct employees to not overstock inserts in prep refrigerators across from cookline in order to prevent PHFs from entering the danger zone (41-135F) for any amount of time.
2. Have the Quaternary ammonium dispenser repaired and make sure employees know how to correctly make sanitizer manually until repairs have been conducted.
3. Instruct employees to store wiping cloth towels in chemical sanitizer solution between use.
Repeat violations shall be subject to civil penalties.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. Observed food worker/pizza prep wearing a watch and rings while making pizza dough.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing. Corrected by removing watch and one ring.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: wet cloths on counters not stored in sanitizing solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Corrected by making a Quat sanitizing solution (Quat 350 ppm, tested with Quat test strip).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked, portioned pasta at 55-61F in top insert of 3-door refrigerator across from cookline.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Make sure to not overstock PHFs in top inserts of refrigeration units to help maintain 41F or below. Corrected by discarding portioned pasta.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Quat 0 ppm in the sanitizer compartment of the 3-compartment sink. Quat dispenser broken and food worker used soap instead of sanitizer.
Correction: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. Corrected by draining soap water and making sanitizer solution Quat 350 ppm, checked with Quat test strip.
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07/23/2013 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Outer Openings, Protected
Observation: An exterior door is not closed and is blocked open. This may allow the entry of insects or rodents. The rear door was closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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03/12/2013 | Routine | |
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