Electronic copy of updated menu received.
No violation noted during this evaluation. | 01/04/2016 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Ensure that chemical used to sanitize dishware is immediately made available in the event that you run out (i.e., out of bleach to create chlorine sanitizing solution for dishwashing)
2. Immediately train new employees on proper hand washing procedures. Monitor handwashing and sanitizing practices daily
Please send the following to the Health Department within 7 days:
1. Updated sample menu with disclosure statement included.
- 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVE EMPLOYEE HANDLE MONEY THEN HANDLE RAW BAGELS.
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. BAGELS DISCARDED. HAND WASHING TRAINING PROVIDED, EMPLOYEE WASHED HANDS PRIOR TO RESUMING BAGEL PREPARATION.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: #26 NOVO SCOTIA SALMON, #56 GARDEN SALAD WITH SMOKED SALMON, DELI SALADS BY THE POUND- NOVA SCOTIA SALMON.
Correction: PLEASE INCLUDE THE DISCLOSURE STATMENT PROVIDED IN YOUR PREEXISTING CONSUMER ADVISORY TO MAKE IT COMPLETE. PLEASE SEND UPDATED SAMPLE MENU TO THE HEALTH DEPARTMENT WITHIN 7 DAYS. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
12/23/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. The facility was observed neat and organized during today's visit. Manager maintains a file with employee health policy, parasite destruction, supplier and pest control information. EHS suggested that manager keep bulk-for sale containers of cream cheese in the deli display case as opposed to keeping them in the the 3 door glass self-service display refrigerator to ensure that the cream cheese is maintained at 41F or below, as this unit is opened frequently by customers and the ambient air of the unit may increase several times per day, thus raising the temperature of the cream cheese. Manager agreed that this process would work.
The time for this inspection is the time used to comlete the inspection only and does not include the typing of the report.
Dishmachine: n/a
Chlorine sanitizer-bucket/three vat sink-100ppm
- 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: Containers of cream cheese 45f-46f, inside the three door glass self-service cooler in customer seating area.
Correction: Manager relocated the cream cheese to the display cooler for deli meats/salads to cool. Manager agreed that the best practice in the future would be to store the cream cheese inside the deli display counter refrigerator because the self-service refrigerator is opened several times by customers and the ambient air inside the units increases and may increase the temperature of any Temperature control for safety foods. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
|
03/06/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Provided a copy of the employee health policy. Review the information with the employees and ensure all employees sign the policy. Provide 3 copies with signatures via fax or email within 10 business days of the inspection.
Send a copy of the parasite destruction letter for the salmon within 10 business days. Retain a copy of the letter onsite. If a new vendor is obtained request the parasite destruction letter to ensure the vendor is following HACCP guidelines.
FAX # is 703-385-9568
Dishmachine: n/a
- 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)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (Salmon) is served raw or partially cooked was observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Wooden shelves in the dish washing room, wooden shelves in the food preparation station, and wooden panel holding mops.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Physical Facilities Good Repair
Observation: Observed that the walls in the dishwashing room, the floor tiles by the walk in cooler are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
02/07/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Water Heater: Ruud
Model: g100-75
btu's/kw: 75
Dishmachine: n/a
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles at the dishwashing station is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Main Street Bagel Deli, 10268 Main Street, Fairfax, VA 22030 »