This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind all employees that raw animal foods shall not be stored above ready-to-eat foods.
2) Hand sinks shall be properly stocked with soap and paper towels at all times.
3) Good hand washing and glove usage observed.
Thank you for your assistance today. Keep up the good work.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored above cheese in split refrigerator/freezer unit).
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Employee relocated raw shell eggs).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at hand sink across from prep table).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Employee provided paper towels and refilled dispenser immediately).
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08/19/2015 | Risk Factor | |
Discussed proper cooling methods and hand washing, glove change procedures with person-in charge and employee.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before engaging in handling clean utensils, after handling soiled utensils.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the dishwashing area is being used for purposes other than washing hands.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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04/20/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Certified Food Protection Manager (FPM) was very helpful and knowledgeable.
--Repeat observations are subject to civil penalties.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the cookline hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
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12/08/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Obtain a current Northern VA CFM card within 10 days, and fax or email to me at 703-746-4919 or lydia.zweimiller@vdh.virginia.gov.
Repeat violations are subject to civil penalty of $100 or more.
- Certified Food Manager: Certificate Process (repeated violation)
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Raw shell eggs over bread in 1 door reach-in)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC moved eggs)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towles at hand sink on cook line between refirgerators).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
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07/18/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following issues require attention:
1) fax/email me a copy of your Northern VA CFM card at 703-746-4822 or lydia.zweimiller@vdh.virginia.gov within 10 days,
2) To cold hold salad bar items, fill metal containers less ( maybe halfway) and keep deeper in ice. Stirring frequently will also help maintain colder temperature.
Completed Time as a Public Health Control for cold hold items on ice on service line and raw meats for Thursday "grill" days. These items must be used or discarded after 4 hours.
- 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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (raw shell eggs above cooked sausage and bacon in reach-in fridge/freezer)
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (PIC moved eggs below cooked foods)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (grill utensils in soiled 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.
- Critical: Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination. (salad bar toppings (croutons, nuts, seeds) are nto covered and not under sneeze guard)
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. (PIC provided coveres for containers)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Salad bar items (cooked sweet potato, alfalfa sprouts, cut tom, cooked egg, potato salad, tom and cucumber salad, cooked broc salad), potato salad on ice, raw meats next to grill (beef patty, raw chicken, raw salmon).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (pot salad and meats will be used within 4 hours, items on salad bar were cooled rapidly in freezer)
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the dish machine is blocked, preventing access by employees for easy handwashing. (blocked by sanitizer bucket)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (PIC removed bucket)
- Conditions of Use/Presence & Use of Toxics Per Law (repeated violation)
Observation: The concentration of the quaternary ammonia at 3 comp sink solution was measured in excess of 500 ppm.
Correction: Maintain the concentration of the quaternary ammonia at 200-400 ppm as per manufacturer container instructions.
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03/20/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
-ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e wash hands when switching from one task to another
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employees did not use paper towel to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 (dish washer did not wash hands after touching soiled dishes and before handling clean dishes, employees did not wash hands before putting on clean gloves).
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (employees observed not changing gloves when switching from one task to another)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food (thawing in still cold water)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut lettuce (prep area and salad line)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils, trays, plates (use sanitize basin of 3 compartment sink until machine is repaired)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (mop sink near walk in refrigerators)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system (backflow prevention device broken-- connected to hose near handsink in dish room)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the dish room is blocked, preventing access by employees for easy handwashing (handsink blocked by dish carts)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the chlorine solution was measured in excess of 200 ppm (sani buckets)
Correction: Maintain the concentration of the chlorine at 50-100 ppm.
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11/20/2013 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: empployees did not know the reportable symptoms or Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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.(employee cracking eggs to cook-does not change gloves/wash hands/use utensil to portion RTE foods)
Correction: ALL food employees shall be washing 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 foodborne illness.
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07/17/2013 | Risk Factor Assessment | |
Note: exterior side of ice machine rusted. Add norovirus to internal employee health policy forms.
No violation noted during this evaluation. | 02/22/2013 | Risk Factor | |
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