Today a RISK FACTOR inspection of your facility was conducted. Thank you for accompanying me during this inspection and answering my questions as your participation allows me to assess processes at your facility that may require further clarification.
NOTE: At this inspection it was determined by conversation with Certified Food Manager that no items are served at the facility that are undercooked/cooked to order, including eggs or meats. Inspector has told the CFM that then there is no requirement for a Consumer Advisory requirement on the menu or menu board. All staff are aware of Employee health policy guidelines and were observed washing hands and wearing gloves.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 10/07/2015 | Risk Factor | |
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:OBSERVED THAT EGGS COOKED TO ORDER ON BREAKFAST MENU WERE NOT IDENTIFIED WITH AN ASTERIX AND THE CONSUMER DISCLOSURE PART OF THE CONSUMER ADVISORY WAS MISSING.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.PROVIDED CFM WITH A SAMPLE CONSUMER ADVISORY. FACILITY HAS 30 DAYS TO ASTERIX THE UNDERCOOKED ITEMS ON THE MENU BOARD AND COMPLETE THE CONSUMER ADVISORY STATEMENT.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The cavity, door seal and inside surfces of the Convection 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. ASKED MANAGER TO ENSURE THE OVEN IS CLEANED WHETHER IT IS IN USE OR NOT.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean SPOONS, FORKS AND KNIVES were observed stored with the food-contact surface facing upward ON THE COUNTER BEHIND THE CASH REGISTER.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.STAFF REARRANGED THE SINGLE SERVICE ITEMS WITH THE FOOD CONTACT SURFACE AWAY FROM DIRECT CONTACT WITH BARE HANDS.
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05/04/2015 | Routine | |
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The cavity, doors and inside of the NV VU ovens was observed soiled with food remanants, grease and other debris.
Correction: The interiors of all 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. DISCUSSED WITH CFM, STAFF WILL CLEAN THE OVEN TODAY. MANAGER TO ENSURE OVENS ARE CLEANED ON A REGULAR BASIS.
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11/20/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. OBSERVED FOOD EMPLOYEE EATING A PACKET OF CHIPS IN THE FOOD PREP AREA.
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. UPON INSTRUCTIONS THE CHIPS PACKET WAS DISCARDED.
- 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:OBSERVED CHICKEN AND RAW SHELL EGGS ON SAME SHELF AS PRODUCE SUCH AS GREENS AND POTATOES AND CREAMER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM ASKED STAFF TO ARRANGE THE FOOD ITEMS TO AVOID CROSS CONTAMINATION.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.OBSERVED RAW BREAD DOUGH IN BAGS ON THE FLOOR OF THE WALK IN FREEZER AND BOXES OF FOOD ON FLOOR OF WALK IN REFRIGERATOR.
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.ASKED CFM TO STORE FOOD 6 INCHES ABOVE FLOOR.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food items was not reheated for hot holding to a sufficient temperature and/or time: OBSERVED CHILLI AT 90F, MARINARA SAUCE AT 93F AND CHICKEN SOUP AT 100F IN THE HOT HOLD WELLS AS CHEF HAD PLACED THESE FOODS STRAIGHT FROM REFRIGERATOR INTO HOT HOLD WELLS WITHOUT REHEATING THEM TO 165F
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. MANAGER REMOVED THE ITEMS AND ASKED CHEF TO REHEAT THEM . ITEMS WERE REHEATED TO 165F IN THE OVEN.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED DICED TOMATOES AT 51F, COOKED CHICKEN AT 53F AND SHREDDED CHEESE AT 55F IN THE 3 DR PREP REFRIGERATOR (LEFT)
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.ALL ITEMS WERE REMOVED FROM THE UNIT TO THE WALK IN REFRIGERATOR. A NEW PREP REFRIGERATOR WAS BROUGHT FROM THE STORE ROOM DOWNSTAIRS AND CONNECTED FOR SERVICE.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3 DR PREP UNIT (LEFT) HOLDING AT 53F AND FOOD ITEMS HOLDING AT ABOVE 50F
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.THE UNIT WAS TAKEN OUT OF SERVICE AND NEW UNIT BROUGHT IN FROM STORAGE BELOW.
- 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. (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. CERTIFIED MANAGER ARRIVED APPROXIMATELY 20 MINUTES AFTER THE START OF THE INSPECTION.
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06/12/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor inspection.
Please contact me if you have any questions. Thank you.
NOTES: TPHC used on pizza at lunch, time recorded on chart.
*Time reflects inspection only.
No violation noted during this evaluation. | 12/20/2013 | Risk Factor | |
- 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.
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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. CORRECTED: CFM DIRECTED EMPLOYEE TO COVER CONTAINER AND USE STRAW.
- 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 FOOD ITEMS SUCH AS PLASTIC BAGS OF BREADS AND CARTONS ON THE FLOOR IN THE BALLY WALK IN REFRIGERATOR.
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.CORRECTED: DISCUSSED WITH CFM WHO ARRANGED TO MOVE ITEMS TO SHELVES.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED CHEESE PIZZA AT 71F AND PEPPERONI PIZZA AT 72F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CORRECTED: CFM DISCARDED THE ITEMS. CFM WILL USE TIME AS A MEANS OF PUBLIC HEALTH CONTROL HEREAFTER.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: The cover of the dumpster located outside the establishment is in disrepair and not a tight fit.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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05/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Santini's New York Style Deli, 11804 Baron Cameron Ave, Reston, VA 20191 »