The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
Please fax/email a copy of the service report for the Superior one door upright cooler by March 28, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employee mopping floors then entering food prep area to prepare food without washing hands.
Correction: DISCUSS WITH MANAGER. MANAGER TRAINED FOOD EMPLOYEE. 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)
Observation: Open drinking containers and food employee's food stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: MANAGER DISCARDED ITEMS. MANAGER TRAINED FOOD EMPLOYEES TO USE LIDS AND A STRAW FOR THEIR DRINKS. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: superior two door prep cooler -- raw beef stacked next to tomatoes, raw eggs over plaintain.
Correction: DISCUSSED WITH MANAGER. MANAGER ORGANIZED COOLER TO PREVENT CROSS CONTAMINATION. CROSS CONTAMINATION CHART WAS DISTRIBUTED. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: superior 1 dr upright cooler -- fish (48'F), chicken (50'F).
Correction: FOOD ITEMS DISCARDED. MANAGER WILL NOT USE COOLER UNTIL IT IS SERVICED. MANAGER WILL FAX/EMAIL THE INVOICE FOR THE COOLER. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Observed food employee washing then rinsing food contact surfaces but not sanitizing.
Correction: EHS TRAINED FOOD EMPLOYEE TO WASH RINSE AND SANITIZE. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials stored above linens.
Correction: FOOD EMPLOYEE ORGANIZED TOXIC MATERIALS TO THE LOWEST LEVEL. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution was measured at 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: EHS TRAINED FOOD EMPLOYEE ON HOW TO MAKE SANITIZER AND TEST IT. Maintain the concentration of chlorine sanitizer solution at 50-100ppm. Verify concentration using the appropriate test kit.
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03/24/2016 | Risk Factor | |
This was a routine inspection. Correct all remaining violations that could not be corrected as soon as possible. After re[pairs on the
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sour cream =44F, Guacamole=48F, Raw shrimp = 53F, and Salsa =48F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.( All replaced and relocated during the inspection)
- 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: 2-door prep refrigerator located on the cookline.
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.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of the storage of other food items. Sour cream empty containers were use for storing beans, sauces and other foods.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. (Sour cream containers were replaced)
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Bottom of the upright freezer, and bottom of the beverage cooler located in the dining 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.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Thed men's and women's toilet room doors are not provided with a working self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (corrected on site)
Observation: Dead insects/roaches were found on a glue board on the premises.
Correction: Remove dead insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Mops and brooms stored next to food supplies.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.Broken ware washing machine that is no longer intended to be use, and unused pots, pans, and other items were noted on premises.
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.
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09/30/2015 | Routine | |
- 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 meat was found stored above ready-to-eat sauce in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Raw meat relocated away from above the sauce during the inspection).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Refrigerated, ready-to-eat, potentially hazardous food that were prepared on site were not used or discarded within 24 hours of preparation and was not observed to be date marked:
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.(Each food container was date marked accordingly during the inspection)
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04/27/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed reviewing employee health policy at least once a month.
EHS provided thermometer for walk-in cooler.
Manager will fax invoice for repair of prep cooler to EHS by September 2, 2015
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Open drinking container was discarded at time of inspection.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: inside of walk-in cooler and prep cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. All food was covered at time of inspection.
- 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: cooked spinach, shrimp inside of prep 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. Spinach and shrimp was discarded at time of inspection.
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08/21/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) provided information on obtaining certified manager card. EHS discussed datemarking, proper hand washing methods and when to properly use gloves after hand washing or handling clean equipment.
EHS provided information on safe cooking temperatures, datemarking, setting up the three compartment, sink used for hand washing, and glove use. EHS provided training on how to set up the three compartment sink to wash, rinse and sanitize the equipment and utensils properly.
EHS discussed cleaning procedures and frequency of cleaning and reheating procedures.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Duties / Train Employees in Food Safety
Observation: Employees and Managers are not properly trained in identifying symptoms and foodborne illness as it relates to reporting if foodborne illness is diagnosed.
Correction: The Person in Charge or certified food manager shall train all his/her employees in foodborne illness and policies.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: True 2dr prep ref, walk-in cooler and Arctic Air upright refrigerator
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. All foods were covered at time of inspection.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked pork, cooked ground beef, cooked barbacoa, cooked pinto beans, cooked black beans inside of walk-in cooler, Arctic Air upright ref and True 2dr prep cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. All foods were datemarked at time of inspection.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside of Arctic Air upright refrigerator, containers that are used for storage of clean equipment, walls and floors throughout the facility
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink in the kitchen is being used to store equipment and utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room doors are not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observe cellphones stored on prep tables. Observed that lockers and personal storage facilities are not provided to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items. Cellphones were relocated during inspection.
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03/28/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided employee health information. Manager will conduct training and will provide documentation of training by January 6, 2013.
EHS discussed the consumer advisory will be needed in the future for brunch items.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
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
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,before and after putting on gloves, or after engaging in any activity that could contaminate the hands.
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)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: walk-in cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: black beans on steam table
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. Black beans were reheated on stove at time of inspection.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: pinto beans inside of upright refrigerator, ground beef and salsa inside of walk-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the three vat sink is being used to store clean equipment.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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12/27/2013 | Risk Factor | |
It is recommended that all of the small containers, plates, pans be looked at in the back kitchen to determine which ones are really needed in the food operation. Space is limited. Unnecessary equipment takes up valuable space.
Fax or email a copy of the receipt for the purchase of the stoppers to the Health Department within 3 business days.
Fax or email a picture of the completed installation of the handsink, paper towel dispenser, soap dispenser and handwashing sign to the Health Department within 3 business days.
Fax or email a copy of the service receipt for the repair to the walkin refrigerator to the Health Department within 3 business days.
**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.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in April 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: A.O. Smith BTR 120 118
- Equipment / Good Repair / Operation
Observation: The walkin refrigerator is not maintaining 41F ambient air temperature.
Correction: Service the walkin refrigerator. All refrigerators must maintain 41F or less ambient air temperature.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: There are not stoppers for each sink at the 3 vat sink.
Correction: Provide a stopper at each sink of the 3 vat sink. Each sink must be able to hold water.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: A general cleaning is required in the back kitchen area.
Correction: Clean and organize the back kitchen area. Remove clutter and unnecessary small wares.
- Critical: Handwashing Sinks / Numbers By Law
Observation: A handsink was removed from the front work area. It is required that there be a handsink in that work area.
Correction: Re-install the handsink in the front work area. Install paper towels and soap as well.
- Refuse / Containers / Design (repeated violation)
Observation: There is not a cover on the refuse container in the men's restroom.
Correction: Provide a covered trash can in the men's restroom.
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09/27/2013 | Pre-Opening | |
The menu and equipment needs are changing with the change of operator. Unused equipment must be removed. Any additional equipment being brought in must be approved by the health department. Submit a cut sheet (specification sheet) indicating the equipment is NSF certified, before installation. All equipment must be in place at the time of the next pre-opening inspection.
Provide a menu associated with the new location at the time of the next pre-opening inspection.
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Miscellaneous Sources of Contamination / Other Sources
Observation: The dry storage closet and the walkin refrigerator are accessible from a hallway leading to the restrooms. Each is in its own room with an entry door. The areas are easily accessible to the general public.
Correction: Provide locks on the entry doors to the dry storage area and the walkin refrigerator to prevent unauthorized access to the areas.
- Equipment / Non Food / Design / Easy Clean
Observation: 1) It was observed that aluminum foil was used to cover some surfaces of prep tables and cook surfaces.
2) The bottom shelf of the prep table opposite the 3 vat sink is rusted.
3) The inside of the chest freezer is rusted.
Correction: 1) Remove the aluminum foil. Surfaces must be smooth and easily cleanable.
2) Remove the rust and paint the bottom shelf of the prep table.
3) Remove the rust and re-paint the inside of the chest freezer.
- Equipment / Good Repair / Components / Gaskets
Observation: There are not stoppers for the each sink of the 3 vat sink.
Correction: Provide a stopper for each sink of the 3 vat sink. Each sink must be able to hold water.
- Cutting Boards / Resurface / Discard
Observation: The cutting board at the prep refrigerator is cut and scored and no longer easily cleanable.
Correction: Re-surface or replace the cutting board. The surface must be smooth and easily cleanable.
- Critical: Plumbing / Maintained in Good Repair
Observation: 1) The cold water is turned off at the wall at the cookline handsink. When turned on, the flow can not be shut off at the handsink handle.
2) The prep sink is non-functional. The water is turned off and there is no cold water faucet handle.
Correction: 1) Repair the cookline handsink to provide hot and cold water.
2) The prep sink must be completely functional - hot and cold water and leak free.
- Refuse / Containers / Design
Observation: There is not a cover on the trash can in the men's restroom.
Correction: Provide covered trash cans in both restrooms.
- Light Bulbs / Locations where Shielding is Required
Observation: Cover on flourescent fixture above chest freezer is damaged.
Correction: Replace cover or provide individual light shields(tubes) and end caps on the bulbs in the fixture.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Lights are out in the light fixture above the dishwasher.
Correction: Replace the bulbs or repair the fixture above the dishwasher.
- Physical Facilities Good Repair
Observation: The following was observed in need of repair:
1) wall to left of prep table opposite the tandoor oven
2) wall behind the prep tables opposite the 3 vat sink.
3) cove molding is attached to wall with duct tape in corner opposite the tandoor oven.
Correction: 1&2) Both walls are slightly damaged. Make the surfaces smooth and repaint the walls.
3) Cove molding may not be attached with duct tape. Re-attach molding with proper adhesive.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Unused, unnecessary equipment must be removed from the facility. It was observed that a non-working ice maker and a tandoor oven were two items which need to be removed if they are not used in the operation.
Correction: Remove unused, unnecessary equipment from the premises.
- Cleaning Frequency for Physical Facilities
Observation: The following was observed in need of cleaning:
1) wall to right of tandoor oven
2) wall above prep sink
3) left side of the dishwasher
Correction: Clean the listed areas.
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07/30/2013 | Pre-Opening | |
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