- Equipment / Good Repair / Operation
Observation: The reach-in freezer and ice cream display case have temperatures above 0°F. The reach-in freezer has ice build up around the fan.
Correction: Repair or replace the freezer units.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Physical Facilities Good Repair
Observation: The wall at the front counter is not maintained in good repair. The paper towel dispenser in the ladies room is in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed numerous fruit flies and gnats in the rear preparation area. Provide pest control.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the rear and front preparation areas are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/29/2015 | Routine | |
Discussed the Food Safety Binder with owner.
Issued citation for lack of FPM during the inspection on 3/31/15. No FPM on duty code 11-2-24 was in violation and a 100.00 citation was issued ticket number 04557 was issued to the owner.
No violation noted during this evaluation. | 04/01/2015 | Other | |
Food Safety Binder given and discussed.
- Critical: Certified Food Manager: Presence Required
Observation: No FPM is on duty at the time of the inspection. A FPM must be on duty at all times of operation. Correct violation in 10 days.
Correction:
- Package Integrity & No Dented Cans/ Specifications for Receiving
Observation: Food from damaged packaging offered for sale or service. Two can of cherry pie filling are badly dented. Do not use dented canned goods.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: the dipper well was turned off with soiled ice cream scoops inside. The soiled scoops were removed during the inspection.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in freezer floor)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are damaged: walk-in refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: the waffle iron, the interior of the cabinets, the interior of the reach-in refrigerator and the bulk containers.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Kitchenware and Tableware - Preventing Contamination
Observation: Single service containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward. (dry storage area)
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Physical Facilities Good Repair
Observation: Observed that the cabinet doors are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/31/2015 | Routine | |
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets and closing latch of the following unit(s) are (missing, damaged): walk in refrigerator
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests (a few live roaches were observed coming in and out from under ice cream display)
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.
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10/03/2014 | Routine | |
No violations
No violation noted during this evaluation. | 04/08/2014 | Risk Factor | |
This visit was made to conduct a routine evaluation. The following items require attention:
1) There must be a Certified Food Manager at the establishment during all hours of operation. Obtain a Northern VA CFM card from ORS Interactive within 10 days of this report, and fax a copy to me at 703-746-4919.
2) Keep ice scoops in running water (keep water well on) while in use to prevent bacterial growth.
3) Utilize scoops with handles for toppings containers, and keep the handle out of the food product.
4) Keep employee drinks in cups with a lid and straw, and store away from food.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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. (Observed open bottle of water on food prep table).
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Paper cups observed in containers of ice cream toppings including candy and nuts. Also, the water well for the ice cream scoops was not running at the beginning of the inspection, so scoops were sitting in still water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink in serving area)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/07/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. You must ensure that the hand washing sink next to the ice cream machine is not used to fill / store the plastic jug used to with the ice cream machine. This is the second consecutive inspection where this has been raised. If this is noted again, a civil penalty ticket will be issued.
2. Do not use plastic cups to dispense Oreo cookies.
3. The manager was able to quickly find employee health information.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: A cup was observed left in a container of Oreo cookies.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing sink in the rear preparation area had a jug stored in it.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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04/01/2013 | Routine | |
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