| No violation noted during this evaluation. | 12/11/2015 | Follow-up | |
- Package Integrity (repeated violation)
Observation: A plum sauce can dented on it's bottom seam, a pumpkin pie can that is leaking and an oyster sauce can with mouse droppings are not in good condition.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Reduced Oxygen Packaging, Criteria/HACCP Plan (repeated violation)
Observation: The food establishment packages time/temperature control for safety food (smoked meats) using a reduced oxygen packaging method and has not implemented an approved HACCP plan.
Correction: Cease reduced oxygen packaging, submit information specified under paragraphs 8-201.14(B) and (D) and 1-6 of this section of the code to our office for review and do not resume reduced oxygen packaging until the facility has obtained an approved HACCP from our office.
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12/03/2015 | Risk Factor | |
Dog Variance Inspection:
#1: Confirm
#2: Confirm
#3: Agree
No violation noted during this evaluation. | 10/06/2015 | Other | |
The grease interceptor is cleaned out once a week.
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored (rice scoop in standing water).
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Rice hot holding at the improper temperature of 126 F in the rice cooker. The rice was discarded. Melted butter by the grill found at 92 F
Correction: time as a public health written procedures were given to the facility to utilize.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Foods (cheese, hot dogs) inside the "Beverage Air" prep refrigerator cold holding at the improper temperature of 49 F. The unit was adjusted to a colder setting. If foods do not cool to 41 F within one hour relocate to the walk-in refrigerator. Cakes with frosting were observed stored at room temperture
Correction: keep refrigerated or obtain product assessments of these cakes to ensure they may be kept at room temperature and for how long.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Prepared foods (mac & cheese, chicken salad, etc) and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Reduced Oxygen Packaging, Criteria/HACCP Plan
Observation: The food establishment packages time/temperature control for safety food (raw meats) using a reduced oxygen packaging method and has not implemented an approved HACCP plan.
Correction: Submit to our office for approval a HACCP plan that contains the information specified under paragraphs 8-201.14 (B) and (D) and 1-6 of this section of the code.
- Equipment/Good Repair and Proper Adjustment
Observation: The "Beverage Air" prep refrigerator was found not holding foods at or below 41 F. The rice warmer is not maintaining foods at or above 135 F. The deli display case sliding door with tape is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. The grease interceptor is missing it's top cap.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/4 Hours
Observation: The slicer used with time/temperature control for safety food is not cleaned throughout the day at least every 4 hours.
Correction: If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The cutting board used as a counter-top under the slicer and rice warmer, the bottom shelves, and the rest-room exhaust fan covers are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Refuse/Covering Receptacles
Observation: Receptacles for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the hanging light fixtures in the deli, over the server station, the walk-in refrigerator and walk-in freezer are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Mouse droppings were observed in the deli on the floor by the grease interceptor and on the lower shelves. Fruit flies were observed at the bar.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material (spray bottles).
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
06/08/2015 | Routine | |
| No violation noted during this evaluation. | 12/23/2014 | Follow-up | |
* A follow up inspection will be conducted to ensure that a Certified Food Manager is on duty.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed humus, vegetable dip, and pork ribs cold holding at the improper temperatures of 45 F to 49 F. Foods were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (repeated violation)
Observation: The food establishment serves eggs to order and does not have a disclosure or reminder on menu.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: Observed a bag of ice in the handwash sink next to prep sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Hand Drying Provision
Observation: Observed no individual, disposable towels available in men's or women's restrooms.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Food Manager Certificate and Responsibility
Observation: No Certified Food Manager on duty. Obtain Northern Virginia certified food license. Follow up inspection on or after December 22, 2014.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
12/11/2014 | Risk Factor | |
- Package Integrity (corrected on site)
Observation: Severely dented can of water chestnuts observed on shelving in walk in. Can removed.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. No reminder asterisk on menu for eggs cooked "any way". Asterisk on menu next to consumer advisory statement is used for other purposes on menu.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Equipment and Utensils/Durability and Strength
Observation: The Oster microwave at the deli is(are) not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Temperature Measuring Devices
Observation: The thermometer in the Bev Air 2 door prep unit was broken.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Good Repair and Proper Adjustment
Observation: The hand sinks in the men's and women's restrooms were no longer tightly sealed to the adjoining walls.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Plumbing System/Maintained in Good Repair
Observation: A leak was observed under the deli 3 part sink.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Maintaining Refuse Areas and Enclosures
Observation: The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean. Accumulation of grease observed on ground in dumpster corral.
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Refuse/Receptacles
Observation: Receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue are not durable, cleanable, insect- and rodent-resistant, leakproof, and/or nonabsorbent. Two dumpsters used by establishment were missing lids.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent. Plastic bags and wet strength paper bags may be used to line receptacles for storage inside the food establishment, or within closed outside receptacles. All containers must be maintained in good repair and cleaned as necessary in order to storage garbage and refuse under sanitary conditions as well as to prevent the breeding of flies.
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No hand wash sign at bar hand sink. VDH signage provided.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Physical Facilities/Repairing
Observation: Cove base was missing in hallway next to grocery walk in.
Cove tile was missing next to the patio door.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
|
03/20/2014 | Routine | |
Upon inspection I spoke to the manager about the complaint. I gave the facility the Food Safety and Glove Use Posters in English and Spanish. We discussed not handling ready-to-eat foods (sandwiches, salads) with bare hands and to use suitable utensils, deli tissue, and/or gloves.
No violation noted during this evaluation. | 09/26/2013 | Complaint | |
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee did not clean their hands and/or exposed portions of their arms before gloves and engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands.
Correction: Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored. Knives and tongs were stored in dirty soapy water with sanitizer at room temperature.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Contamination/Miscellaneous Sources of (corrected on site)
Observation: Raw hamburgers and steak were stored over fish in "Bev Air" 2-dr prep refrigerator.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Cooling Methods (corrected on site)
Observation: Methods used for cooling maccaroni and cheese can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site) (repeated violation)
Observation: Sausage hot holding at the improper temperature of 92F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: The following foods were observed at improper cold holding temperature:
Tuna salad (46F) and Salami (54F) in deli display refrigerator - (relocated to WIC)
Correction: Sausage (47F) and Blue cheese (49F) in "Bev Air" 2-dr prep
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (corrected on site)
Observation: The deli display case refrigerator is in need of de-icing and cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The kitchen handwashing sink had beer bottles and utensils in basin, blocked by an open trash can and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair
Observation: Three (3)-compartment sink drainage system is not maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Critical: Controlling Pests (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Flies observed in kitchen and fruit flies were seen at the bar.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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08/15/2013 | Routine | |
**Dog Dining Variance**
The owner withdrew because an outdoor bar is used (#4)
**Variance Withdrawn**
No violation noted during this evaluation. | 04/09/2013 | Other | |
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