Visited site to verify compliance and follow-up on Certified Food Manager present at establishment during open hours with valid Northern Virginia Certified Food Manager's Card. Observed CFM with current Northern Virginia Card during visit. In Compliance with Section 1 43.1-3-3(a) on Routine Inspection 10/7/15.
Also observed Pest Control Company invoice for past inspection.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. OBSERVED CFM ON DUTY WITH NO CURRENT NORTHERN VIRGINIA CERTIFIED FOOD MANAGER CARD. CFM CURRENTLY HAS DC CFM CARD EXPIRED 8/31/15. CFM HAS TAKEN TEST FOR NORTHERN VIRGINIA BUT DOES NOT HAVE PROOF OF TEST.
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. PER SUPERVISOR APPROVAL, FACILITY WILL REMAIN OPEN FOR DAY AS CFM IS KNOWLEDGEABLE ABOUT FOOD SAFETY. CFM WILL ATTAIN CFM CARD BY 6/13/15.
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10/13/2015 | Follow-up | |
PLEASE REMEMBER THAT A CERTIFIED FOOD MANAGER (WITH NORTHERN VIRGINIA CFM CARD) MUST BE PRESENT DURING ALL TIMES OF OPERATION OR RISK CLOSURE.
*Please attain a current CFM Card from ORS Interactive and provide proof of test or certificate. EHS will be conducting a Follow-up inspection by 10/13/15 to verify compliance.
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present in the establishment. OBSERVED CFM ON DUTY WITH NO CURRENT NORTHERN VIRGINIA CERTIFIED FOOD MANAGER CARD. CFM CURRENTLY HAS DC CFM CARD EXPIRED 8/31/15. CFM HAS TAKEN TEST FOR NORTHERN VIRGINIA BUT DOES NOT HAVE PROOF OF TEST.
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. PER SUPERVISOR APPROVAL, FACILITY WILL REMAIN OPEN FOR DAY AS CFM IS KNOWLEDGEABLE ABOUT FOOD SAFETY. CFM WILL ATTAIN CFM CARD BY 6/13/15.
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10/07/2015 | Routine | |
DISCUSSED MONITORING REHEATING TEMPERATURES WITH MANAGER.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed foodservice employees not washing their hands in between glove changes when conducting multiple foodhandling tasks.
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. DISCUSSED WITH MANAGER.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1) Meatballs (109-116F)
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. PRODUCTS WERE REHEATED TO PROPER TEMPERATURES.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the back handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/21/2014 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crate(s) found used for the following purpose(s):
1) Shelving (remove)
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Burned out lights in the back food prep area,
2) Walls in the back food prep area (repaint),
3) Cove molding along floor/wall juncture around the walkin cooler,
4) Ventilation fan in the women's bathroom.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/09/2013 | Pre-Opening | |
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