- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled . OBSERVED THAT THE PERSON IN CHARGE WAS UNAWARE OF THE TYPES OF SANITIZERS , TEST STRIPS NEEDED AND COLD AND HOT TEMPERATURES FOR EQUIPMENT AND POTENTIALLY HAZARDOUS FOODS.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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." OBSERVED THAT THERE WAS NO EMPLOYEE HEALTH POLICY IN PLACE FOR THE STAFF WHO ARE NEW.
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)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: OBSERVEVD SQUUEZE BOTTLES WITH MOCHA AND CHOCOLATE AS PER PIC THAT WAS NOT EASILY IDENTIFIABLE
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. DISCUSSED WITH PERSON IN CHARGE WHO LABELED THE BOTTLES.
- 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 CLOTHS ON THE SURFACE OF THE PREP 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.DISCUSSED WITH STAFF, WIPING CLOTHS REMOVED TO SANITZER BUCKET.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the BACK PREP AREA AND SHELF STORAGE AREA are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. DISCUSSED WITH OWNER WHO WILL ORDER NEW BOARDS WITHIN 30 DAYS.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.PERSON IN CHARGE WAS UNAWARE OF BASIC FOOD SAFETY PRACTICES AND FOOD HOLDING TEMPERATURES.
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. STAFF WITH VALID CARD ARRIVED APPROXIMATELY ONE HOUR AFTER START OF INSPECTION. THIS IS A REPEAT VIOLATION AND A FOLLOW UP WILL BE CONDUCTED TO ASSESS COMPLIANCE .
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. OBSERVED FRONT DOOR OPEN WITHOUT A SCREEN DOOR TO PROTECT FROM ENTRY OF INSECTS, RODENTS OR OTHER VECTORS.SMALL FLYING INSECTS OBSERVED IN FRONT AND BACK NEAR MOP SINK
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. DISCUSSED WITH OWNER AND MANAGER THAT FRONT DOOR IS TO BE CLOSED AT ALL TIMES.
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08/24/2015 | Routine | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment: OBSERVED NO THERMOMETERS IN THE 2 DR FLAT TOP REFRIGERATORS AND THE TRUE 1 DR GLASS FRONT REFRIGERATOR.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. ASKED MANAGER TO PROVIDE THERMOMETER IN UNITS.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.FACILITY IS USING BLEACH AS SANITIZER BUT HAS NO CHLORINE TEST STRIPS.
Correction: Obtain a BLEACH test kit. EHS PROVIDED MANAGER WITH A FEW TEST STRIPS AND INFORMATION ON COLOR RANGE TO MEASURE CONCENTRATION OF BLEACH.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The green cutting board on prep area at the smoothie side and the red cutting board stored on the shelf opposite the 3 VAT sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. ASKED MANAGER TO OBTAIN NEW CUTTING BOARDS.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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. 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. CERTIFIED FOOD MANAGER WITH SERVE SAFE CARD ARRIVED APPROXIMATELY 15 MINUTES AFTER THE START OF THE INSPECTION.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.MANAGER PROVIDED SERVE SAFE CARD AND HAS NO ORS CARD.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 658-9448. Failure to provide a copy of the photo identification card will result in further enforcement action. MANAGER HAS INFORMATION ON PROCESS OF OBTAINING CFM CARD FROM ORS INTERACTIVE.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Front door is kept open for ventilation/ other reasons and this opening is not protected by a screen or other effective means. OBSERVED FLIES ENTERING THE FACILITY THROUGH THE OPEN FRONT DOOR.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. ASKED MANAGER TO KEEP THE FRONT AND OTHER DOORS/OPENING CLOSED AT ALL TIMES UNLESS SCREENS ARE INSTALLED TO PROTECT AGAINST VECTORS AND INSECTS. STAFF CLOSED THE FRONT DOOR.
- Window & Doors Screened if Kept Open for Ventilation
Correction:
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07/21/2014 | Routine | |
- 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
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: OBSERVED NO THERMOMETER IN THE TRUE 2 DR UNDERMOUNT REFRIGERATOR AND THE TRUE 1 DR GLASS FRONT REACH IN REFRIGERATOR (FRONT)
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the smoothie prep area and stored on the shelf are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Utensil / Handle to Consumer & Employee to Prevent Contamination
Observation: Unwrapped spoons were not stored in the container box with the handles up.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.OBSERVED PLASTIC CONTAINERS OF BLEACH AND CLEANING SOLUTIONS WITHOUT LABELS
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.CORRECTED: CFM MARKED THE CONTAINERS.
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08/06/2013 | Routine | |
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