This was a routine. Time as the public health control is being used very well with a number of food products sold at the front counter. When cooling, remember the time and temperature relationship - hot food must get from 135F to 70F within two hours. Do not stack ham so high in the pan at the prep refrigerator that it will be difficult to keep cold. There are a number of good food safety practices in place. Keep it up! The next inspection will be in approximately six months.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Hats or other means of hair restraint must be used by all employees working in any of the food preparation areas.
- 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: sliced ham at prep top(45F).
Correction: Ham was removed to walkin for rapid coolong. 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: pate and meatballs.
Correction: If food is prepared (cooked) and kept for more than 24 hours, there must be a discard date on the food container.
- Equipment / Non-food Contact / Visibly Clean
Observation: Shelves in walkin refrigerator and Delfield prep refrigerator are in need of cleaning.
Correction: Clean shelves regularly.
- Handwashing Cleanser, Available at Handwashing Facilities
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 / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/29/2016 | Routine | |
This was a risk factor assessment inspection. Time as the public health control is being used very well in this establishment. There is no cooking-for-immediate-service being done. Operator is knowledgeable and has some good food safety practices in place. It is recommended to refresh employees on the importance of the employee health policy. When the 3 vat sink is set up, make sure the sinks are CLEAN before putting water in them. All shelves in the walkin refrigerator are in need of cleaning. The next inspection will be in approximately six months.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen prep area was being used as a dump sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Sink was cleaned and soap provided.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink - kitchen prep handsink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap was provided.
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10/14/2015 | Risk Factor | |
This was a routine inspection. Cooling methods were discussed with the person in charge at length. Information in Vietnamese and Spanish was given to be used as training material. Active managerial control includes keeping track of the time and temperature during the cooling process for the steamed pork products that are stored overnight in the walkin refrigerator. It was also recommended to use ice as a means of moving the cooling process along.
The next inspection will be in approximately six months.
- 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: grilled pork (61F)
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. Pork was discarded.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelves above the 3 vat sink and dump sink in back kitchen
Correction: shelves inside walkin refrigerator
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the faucet from the wall between the dump sink and mop sink in the right-side prep kitchen.
Correction: Install a backflow prevention device - vacuum breaker - on the faucet. Fax or email a copy of the receipt to the health department within 5 days.
- 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 / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/29/2015 | Routine | |
This follow-up was to verify proper working order of the two refrigerators listed above. Service report was provided during today's inspection, in addition to temperatures noted by EHS. Thank you for your time today.
No violation noted during this evaluation. | 10/30/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Repair both refrigeration units which are holding above 41F within 48 hours.
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:Superior 2DR flat top refrigerator 48F, Delfield 2DR prep refrigerator 45F.
Corrective Action:
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.
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: pork (x2) in Delfield 2DR prep refrigerator, Superior 2DR flat top refrigerator at 45F, 48F.
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 TO WALK-IN REFRIGERATOR.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the hand sinks in the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP PROVIDED.
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10/28/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Submit invoice for repair of 2DR prep refrigerator within 72 hours.
No items needing datemarking (such as leftovers as mentioned by CFM) were observed today.
Liquid pasteurized eggs are used for in-house mayonnaise.
Ensure recently hired employees have also completed the employee health policy.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly trained in sanitizing procedures. Observed employees washing, rinsing, and sanitizing, in correct order, but incorrect compartments. Sanitizer was set up in wash compartment which leads to grease trap.
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. Discussed with person in charge.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread for banh mi.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCUSSED ISSUE WITH FOOD EMPLOYEE AND PERSON IN CHARGE. BREAD DISCARDED.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored with handle beneath ice. Knives were observed stored between refrigerators and through fire extinguisher ring by exit door.
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 EMPLOYEE WITH GLOVED HANDS STORED ICE SCOOP WITH HANDLE ABOVE ICE LEVEL. KNIFE REMOVED AND PLACED BY 3-VAT SINK TO WASH, RINSE, AND SANITIZE.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Onions (contained in mesh bag) stored on the floor of the walk-in refrigerator.
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.
- 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: Ham, in 2DR prep refrigerator at 49F.
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. HAM HAD BEEN PLACED IN THIS UNIT THIS MORNING. MOVED TO WALK-IN REFRIGERATOR.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR prep refrigerator AT 50F.
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. TCS FOOD ITEMS REMOVED FROM THIS UNIT.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at front hand sink and hand sink by 3-vat sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS PROVIDED.
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06/23/2014 | 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.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) 2DR prep refrigerator was observed to not be in good repair. Do not overstock units. Please send invoice for repair of this unit within 3 days.
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: 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: Ham in 2DR prep refrigerator at 49F.
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 TO ANOTHER UNIT TO COOL.
- 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: pork, chicken.
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. DISCUSSED DATEMARKING WITH CFM. LABELS WERE MADE.
- 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 SOAP WAS PROVIDED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at multiple handwashing sinks.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS PROVIDED.
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10/30/2013 | 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.
Within 48 hours, please send an invoice for the repair of the 2DR flat top which is holding at 48F. Unit should be able to maintain temperatures at 41F or below.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: State Sandblaster CSB 52185 FEX
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.
- 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)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Bags of pork stored on the floor and/or food stored less than 6 inches off the 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. FOOD WAS ELEVATED AND STORED ON SHELVING.
- 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: Pork (x3) in display case at 44F, 46F, and 43F. MOVED TO 2DR GLASS REFRIGERATOR
Correction: Pork in 2DR Flat top refrigerator at 45F. MOVED TO WALK-IN REFRIGERATOR.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2DR prep refrigerator, and 2DR flat top refrigerator. Discussed with CFM.
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.
- 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: 2DR flat top refrigerator
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
Observation: Manufacturer single-use water bottle was observed reused for the storage of egg yolks. Discussed the use of single-service/single-use containers with CFM.
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.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted (corrected on site)
Observation: Clean spoons were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. GLOVES WERE WORN BY EMPLOYEE WHILE INVERTING SPOONS TO BE STORED WITH THE FOOD CONTACT SURFACE FACING DOWNWARD.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HAND WASHING SIGNS WERE PROVIDED TO THE ESTABLISHMENT.
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05/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ec-Number One Coffee, 6799 Wilson Blvd, #4, Falls Church, VA 22044 »