The purpose of this visit was to conduct a risk factor assessment. Ensure a CFM is available at all times during operation. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. CFM arrived during 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.
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12/08/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. 2DR prep refrigerator (left) is not being used during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 02/23/2015 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection.
Observed that the facility is clean and is monitoring for cockroach and mice activity. Observed few mice droppings near dry storage area. Recommend monitoring and increasing the pest control service frequency until the problem is resolved. Keep the areas clean.
During inspection, manager notified that McCall 2DR prep refrigerator is not in use and is not working at present.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: McCall 2DR prep refrigerator left
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.
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11/25/2014 | Follow-up | |
A follow-up inspection will be conducted on or about 11/24/2014 to verify compliance on violations noted above and to make sure the facility is pest free and clean.
Do not use the McCall 2DR prep refrigerator until it is capable of holding potentially hazardous foods at 41F or below.
Per the manager they get pest control service every week. Invoices/work orders for the past 3 service will be reviewed during follow-up inspection.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered flour container
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: pizza sauce 60F--prep table. Pepperoni--49F 2DR 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. Note: Put both items in walk-in refrigerator.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: McCall 2DR prep refrigerator left
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.
- 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.
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage areas.Observed at less than 10 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.
- 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. Replace the bulbs above the prep refrigerators, it is less than 20 foot candles.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed 2 live cockroaches and 1 dead cockroach near hand washing sink and dead mouse and mice dropping in the dry storage area. small opening observed outside the walk-in freezer.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped mouce was found on the premises under the dry storage rack.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the refrigerator door and hand washing sinks in the kitchen 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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11/14/2014 | Routine | |
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Main door 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.
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09/24/2013 | Routine | |
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