Williams-Sonoma #459, 11897 Market Street, Reston, VA 20190 - Carry Out Food Service Only inspection findings and violations

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Business Info

Restaurant: Williams-Sonoma #459
Address: 11897 Market Street, Reston, VA 20190
Type: Carry Out Food Service Only
Phone: 571 203-8815
Total inspections: 4
Last inspection: 09/30/2015
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Inspection findings

Inspection date

Type
A ROUTINE INSPECTION was conducted today. Thank you for accompanying me during this visit as your participation allows me to assess areas at your facility that may require further clarification.
NOTE: There was no food preparation at the time of this inspection. This facility only preps foods and holds cooking classes on certain days of the week ( usually weekends) and at all other times hands out items such as candies and pre-packaged pastries as samples . A Certified Manager is not required if no prepping or cooking is being conducted at the establishment but it is mandatory at other times when prepping and cooking is being performed unless you apply and are approved for a variance.
QUESTIONS: Please call 703-246-2444.
No violation noted during this evaluation.		09/30/2015Routine
  • Equip/Utensils/Linens/Single-Service/Elevation
    Observation: Observed cutting boards, utensil holders sitting directly on floor.
    Correction: Elevate all items off floor on approved shelving at least 6 inches.
  • Plumbing / Maintained in Good Repair (repeated violation)
    Observation: The sink basin at the front is slow to drain.
    Correction: EHS suggested that employees be aware not to drop food and spices into the sink basin . Repair the drain so that the sink drains quickly without risk of overflowing onto the floor. A plumbing system shall be maintained in good repair.
09/26/2014Routine
  • 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.
    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: 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: raw bacon with salami in same container in 1/1 cooler/freezer combo
    Correction: raw egg over milk in 1dr undercounter cooler.
  • Sanitizer Test Kit Required (repeated violation)
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a BLEACH test kit.
  • Plumbing / Maintained in Good Repair
    Observation: The sink basin at the kitchen is slow to drain.
    Correction: A plumbing system shall be maintained in good repair.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that following are in need of cleaning: floor.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
10/11/2013Routine
The purpose of this visit is to conduct a routine inspection.
EHS gave manager employee health policy and requested health department mail current permit directly to retail store.
EHS discussed cleaning procedures of the kitchen.
  • 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)
  • Sponges Not Used on Cleaned/Sanitized or In-Use Food-Contact Surface (corrected on site)
    Observation: Sponges are being used to wipe down the food-contact surfaces after the surfaces have been cleaned and sanitized. In the kitchen area and at the handsink in the front cooking area.
    Correction: Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the bleach chemical sanitizing solutions
    Correction: Obtain a BLEACH test kit.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
    Observation: The following equipment/utensils were observed soiled to sight and touch: tongs, knives, shredder, in the kitchen area
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • Equipment / Non-food Contact / Visibly Clean
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Hood filters, gaskets of Beverage Air unit in cooking area, handsink faucet at cooking area, clean piping underneath 3 compartment sink area.
    Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
  • Handwashing Sink / Accessible at All Times
    Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
08/07/2012Routine

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