- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: BURGERS ON MAIN MENU ONLY, TAKE OUT FINE.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of 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. CFM CORRECTED ON SITE.
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11/20/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. 2 FOOD SERVICE WORKERS WASHED HANDS IN COLD WATER AND ONE OF THEM FOR ABOUT 3 SECONDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: FOOD SERVICE WORKER HANDLED FOOD IN TAKE OUT MEAL WITHOUT USING GLOVES.
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. Corrected by CFM. ORAL & WRITTEN INFO. PROVIDED, MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- 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: cheese 51F, tomatoes 51F @ #3 - tomatoes tomatoes 47F, chic. peas 46F, sour cream 45F @ #4 - tomatoes 55F Razioli mix 56F @ #5
Correction: DISCARDED ALL PHF ITEMS THAT WERE PUT IN OVER 6 HOURS AGO AND WILL DISCARD ALL PHF AFTER TOTAL OF 6 HOURS FROM START OF PLACING THOSE ITEMS IN THIS/ESE UNIT/S, UNTIL EACH UNIT REPAIRED. THE CFM UNDERSTANDS THAT FOODS NEED TO BE < 41F BFEORE PLACING THEM IN THESE PREP-TOP UNITS. DISCARDED POTENTIALLY HAZARDOUS FOODS THAT WERE PUT IN TO COOL..
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: HAMBURGERS.
Correction: ORAL & WRITTEN INFO. PROVIDED. NOTE
- 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: @ REFRIGERATION UNIT # 3, 4 & 5.
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. Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit until after it has been fixed. Adjust the ambient temperature of the refrigerator to have food temperatures between 32-41F AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT UNNECESSARY PROBLEMS. ORAL & WRITTEN INFORMATION PROVIDED.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wash cloths & 3 comp. sink with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Corrected by CFM. ORAL & WRIITEN INFO. PROVIDED, MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
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05/26/2015 | Routine | |
All violations from the last routine inspection on 10/23/2014 were observed to be corrected.
No violation noted during this evaluation. | 11/05/2014 | Follow-up | |
- 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: ROOM TEMPERATURE (1) BUTTER AT 73F (2) ROASTED PEPPER AT 50F.
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. DISCARDED AND PLACED REPLACEMENT OVER ICE.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. OBSERVED FLIES IN THE DOUGH ROOM.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. PLEASE CONTACT PEST CONTROL FOR SERVICE. REINSPECTION WILL OCCUR WITHIN 10 DAYS.
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10/23/2014 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding possible foodborne illness after consuming a Margherita pizza at this food establishment. The pizza station was stocked during the inspection, and time and temperature control for safety (TCS) foods such as cheese and tomato sauce were initially observed at room temperature. The Certified Food Manager (CFM) placed the TCS foods on ice and moved the food to the Walk-in-Cooler (exterior) to facilitate proper cooling prior to cold holding. The tomato sauce was cooling at 46F for 30 minutes and the bufula cheese was cold holding at 40F. There were no other complaints regarding foodborne illnesses. Sanitation cleanliness, and employee health were adequate. The complaint could not be confirmed based on today's observations.
No violation noted during this evaluation. | 10/23/2014 | Complaint | |
(1) Please fax a copy of the service report for the bar dishmachine to the Health Department within 10 days.
(2) Please fax a copy of the service report for the dough room to the Health Department within 10 days.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH CFM.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN STORED OVER RAW SAUSAGE IN THE WALK-IN-COOLER
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). REARRANGED
- 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: DELFIELD 2 DRAWER COOLER (1) TOMATO SAUCE AT 51F (2) PEPPERONI AT 51F
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. MOVED FOOD.
- 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: (1) DELFIELD 2DR DRAWER COOLER (2) COLD WELL AT PIZZA STATION.
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. PLEASE FAX A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Plumbing / Maintained in Good Repair
Observation: The HANDSINK basin BY THE SLICER is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Insect Control Devices, Installation
Observation: Insect control device is located over FLOUR BIN at the DOUGH ROOM where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
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06/12/2014 | 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)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--4 DR COOLER AT BAR, DELFIELD 3DR PREP COOLER, DELFIELD 4 DRAWER COOLER AT COOKLINE, COLD WELL FOR PIZZA TOPPINGS
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the FRONT being used BY FOOD EMPLOYEE TO WASH PREP KNIFE.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.--EHS SPOKE WITH CFM AND PROVIDED TRAINING THAT HAND SINKS ARE TO BE USED ONLY FOR HANDWASHING.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.--OBSERVED BOTTLE OF PESTICIDE SPRAY LOCATED NEXT TO DISH MACHINE IN BAR.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--EHS PROVIDED INFORMATION TO CFM ABOUT SPRAYING PESTICIDES AND THAT IT MUST BE DONE BY A CERTIFIED PEST CONTROL APPLICATOR. CFM REMOVED THE BOTTLE OF PESTICIDE SPRAY.
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11/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pizzeria Orso, 400 South Maple Ave, Falls Church, VA 22046 »