Today I conducted a routine inspection in conjunction with a complaint investigation. I discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. In addition the thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should continue to train staff on how to use the timers mounted on the wall to document the times foods are brought out of temperature control and discarded within 4 hours. See hand out provided.
See separate inspection report for the complaint investigation details.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO STORE ALL WET TOWELS IN BUCKETS CONTAINING QUATERNARY AMMONIUM SANITIZER AT A CONCENTRATION OF 150-400PPM BETWEEN USES. EACH WORK STATION CAN HAVE THE WET TOWEL BUCKETS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. Kairak 2DR Flat Top Refrigerator @pizza station.
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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL REFRIGERATION AND FREEZER UNITS HAVE THERMOMETERS AND THAT THEY ARE PROPERLY LOCATED IN THE FRONT OF THE UNITS WHERE THEY ARE EASILY SEEN.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration. Observed the thermometer reading 26f in the ice water bath.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGER. MANAGER WILL TRAIN STAFF TO CALIBRATE THE FOOD THERMOMETER IN THE ICE WATER TO 32F AT LEAST ONCE A WEEK.
- Utensil / Handle to Consumer & Employee to Prevent Contamination
Observation: Observed unwrapped knives, forks, or spoons were not properly stored at the self service counter in the dining room area. Observed soda cup lids improperly stored at the drink station.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. Soda lids and cups shall always be stored lip side down so there is no possible contamination. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY ORGANIZE THE SINGLE SERVICE UTENSILS AND SODA LIDS.
- 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). A copy of the photo identification card can be emailed to my attention. Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER. MANAGER WILL OBTAIN THE PICTURE ID CARD AND EMAIL ME A COPY OF IT WITHIN 10 BUSINESS DAYS.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the men's restroom hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CHECK RESTROOMS FREQUENTLY TO ENSURE IT IS PROPERLY SUPPLIED WITH SOAP, PAPER TOWELS, WARM WATER, HAND WASHING SIGNAGE AND TOILET PAPER. IN ADDITION STAFF SHALL CLEAN THE RESTROOMS AS OFTEN AS NEEDED.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed drain flies in the kitchen area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. DISCUSSED WITH MANAGER. MANAGER SHALL CONTINUE ROUTINE PEST CONTROL SERVICES FROM THE LICENSED OPERATOR TO ELIMINATE THE DRAIN FLIES.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen walls and floors are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY CLEAN AND SANITIZE ALL AREAS OF THE FACILITY TO REMOVE FOOD DEBRIS AND RESIDUE. PROPER CLEANING WILL ALSO HELP ELIMINATE ANY ISSUES WITH INSECTS.
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12/30/2015 | Routine | |
Person in Charge: Pedro A. Sandoval, F-103596, 08-May-2017
TPHC for Hot Hold: Pizza 2 Hours
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: Kairak 2-Door Prep Cooler (Cabinet).
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. PIC replaced thermometer.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 20014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2015 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2015 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Physical Facilities Good Repair
Observation: Observed that the walls in the men's room are not maintained in good repair. Due to recent plumbing work, there are openings in the wall.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR THE WALLS IN THE MEN'S ROOM.
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02/09/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Container of cooked pasta which was on ice at the cold table was observed with only the bottom of tray in contact with ice. Ensure containers for TCS foods are entirely surrounded by ice. According to CFM, facility has recently started placing pasta on ice above cold table levels to make it easier for customers to see the food. Manager agreed to keep pasta containers inside the cold table again and mentioned that they will discontinue using ice. If you have any questions, please feel free to call 703.246.2444. Thank you for your time today.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked pasta on ice in cold table at 55F.
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. COOKED PASTA WAS DISCARDED.
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07/14/2014 | Risk Factor | |
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Ice bin was observed to be in need of cleaning during today's visit.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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01/15/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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 reviewed handouts and resource information.
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: 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: cheese at 51F, sausage at 53F, marinara 60F.
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.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: Inaccurate recordings of food items under time as a public health control were observed. Discussed with food employees and person in charge.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. TIME AS A PUBLIC HEALTH CONTROL RECORDS WERE UPDATED TO REFLECT ACCURATE READINGS.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the 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. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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09/13/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: Rheem ES85-12G
Dishmachine: N/A
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. WET WIPING CLOTHS WERE REMOVED FROM UNDER CUTTING BOARDS.
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04/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sbarro The Italian Eatery #1019, 7939l Tysons Corner Center #g21al, Mclean, VA 22102 »