The purpose of this visit was to conduct a risk factor assessment. Discussed requirements for butter under time as a public health control during today's visit. Good hot-holding, cold-holding, and cooking temperatures were observed. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Observed some employees are still in need of completing employee health policy training. Manager provided Spanish copies to employees and documented training before the end of the inspection.
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)
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11/10/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Ensure half and half for customer coffee is maintained on ice to stay at 41F or below. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands at the three vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Discussed with person in charge.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat cheese using their bare hands:
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. CHEESE WAS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: half and half at 73F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Half and half was discarded.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in the walk-in freezer is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in freezer: 0 foot candles.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities
Observation: Observed that area under the 3-vat sink and ice machine is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/16/2015 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection.
Reviewed pest control service invoice dated 2/25/2014. Recommend pest control service done at least once a year. Do not spray on your own.
Note: The owner will fax a copy of CFM card by email or fax by 4:30 pm Wednesday, 3/12/14.
No violation noted during this evaluation. | 03/11/2014 | Follow-up | |
A follow-up inspection will be conducted on or about March 3, 2014 to verify compliance on violations marked on this report.
Please fix following items within 10 days, before follow-up inspection:
1) Printed menu needs footnote for consumer advisory, sample provided. This violation was marked during last inspection.
2) Call pest control services and provide the invoice for review during follow-up inspection.
3) CFM card for the CFM.
4) Fix the 3-vat sink faucet.
5) Clean the kitchen and storage area, remove all mice dropping and unnecessary equipment.
6) Provide food thermometer.
REMINDERS:
1) Do not overfill containers on prep top and pre-chill potentially hazardous foods (PHFs) to 41F or below before putting on prep top.
2) Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
3) Mark home fries with time everyday and discard leftover after 4 hours.
Facility Data:
Hood: Every 6 months, did not observe any stickers or evidence of last cleaning. Filters cleaned every 2 months.
Grease Trap: Every 2 weeks.
Pest Control: Per owner it was done 4 months ago, no records provided.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Also, they are using sanitizing sink as wash sink, which is not connected to the grease trap. Note: Trained employees and manager on using 3-vat sink correctly and using test strips.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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." New employee was not trained for employee health policy. Note: Trained during inspection and signed the agreement.
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)
- 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. The manager put wiping cloth in sanitizer bucket.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed sliced cheese in a metal pan adjacent to grill without ice 56F. Sliced provolone 48F, sliced turkey 44F, sausage patties 44F--2DR prep top. Note: Put all items inside the refrigerator.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: mozzarella cheese, American cheese--prep refrigerator and walk-in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed home fries was not marked with time upon arrival. The employee marked it 10-15 minutes after the EHS arrived.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: Footnote missing in printed menu, corrected on menu board.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Aluminum foil used for lining on shelf under prep table.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Certified Food Manager/Certificate Process (repeated violation)
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.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Plumbing / Maintained in Good Repair
Observation: Faucet for cold water at 3-vat sink is damaged.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the dry wall under hand sink in women restroom is damaged and missing, floor tile under sanitizing sink is damaged, also ceiling/wall cover missing above the walk-in refrigerator and walk-in freezer.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: Observed mice dropping in storage area behind the wall in right corner of the kitchen and behind the dry storage rack. Also, observed bread and cracker on floor where they do not store any food. Per the owner they got last pest control service 4 months ago but could not provide records.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed lot of items on the floor, clean the unused area and remove unwanted equipment, utensil, card board, paper bags etc.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Ice machine and 1DR flat top refrigerator.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed spray can for roaches and baits for mouse labeled for household use. Note: The manager/owner discarded.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine/bleach solution was measured at more than 200 ppm in wet wiping bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach/chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit.
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02/21/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: 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. The manager took the spray cans for pesticide outside the facility and failed to wash hands before resuming work.
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: 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 areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed the employee drinking coffee in kitchen.
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 or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed boiled potatoes @ 90F in a 4-inch deep container covered in walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Observed sliced tomatoes 44F, sliced turkey 48F, sliced cheese 50F--prep top. Note: Put all items inside the refrigerator.
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.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item: Per discussion with the employee they are using time as public health control 4 hours for home fries during breakfast. Provided written procedure form during inspection and discussed with the manager to label the item everyday and discard after 4 hours.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu and menu board without proper disclosure: Observed the foot note is missing on both.
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.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. Observed scotch tape near the blade of meat slicer. It prevents proper cleaning for the food contact surface.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The manager had no clue what the test strips were and were not using it. Note: Training provided during inspection.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal pans 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.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a letter of successful completion of a Certified Food Manager (CFM) exam but does not possess the certificate. Note: Spoke with the providor and they mentioned that the certificate was mailed this week.
Correction: Please fax the certificate to my attention within 10 days to the EHS.
- Critical: Toilets and Urinals / Numbers and Capacities by Law
Observation: There are not an adequate number of toilets required by the Virginia Uniform Statewide Building Code. Observed that the men's room is out of order and unable to use it because the flush tank is not operating.
Correction: At least one toilet and not fewer than the toilets required by Law shall be provided. If authorized by Law and urinals are substituted for toilets, the substitution shall be done as specified in Law.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. Observed main door was kept open for ventilation.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed unused 1DR refrigerator.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed several spray cans of Raid for ants and roaches and a gallon for home defense for roaches. Note: The manager put it in her car to take it home.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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09/17/2013 | Routine | |
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