The purpose of this visit was to conduct a risk factor assessment. Ensure a CFM is present at all times. Submit a copy of new CFM license within ten days. Pizza under TPHC is offered from 11 AM to 3 PM and then discarded. If you have any questions, please call (703) 246-2444.
- 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 beef stored adjacent with lettuce in prep cooler. Raw beef was removed from being adjacent to lettuce.
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.
- 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. 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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02/29/2016 | Risk Factor | |
PLEASE ENSURE THAT A CERTIFIED FOOD MANAGER IS PRESENT AT THE RESTAURANT AT ALL TIME.
PLEASE ENSURE FOOD ARE NOT STORED ABOVE THE FILL LINE TO ENSURE FOOD ARE MAINTAINED AT ADEQUATE TEMPERATURES.
Thank you for your cooperation. If you have any questions, please feel free to contact me.
Note: Discussed the importance of date marking with Person In Charge (PIC)
- 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: Meatball (54'F) and chicken (57'F) located in Prep 3 Door Cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEM WERE RELOCATED IN THE WALK-IN COOLER TO COOL TO 41'F OR BELOW.
- 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. CERTIFIED FOOD MANAGER ARRIVED DURING INSPECTION.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: Observed cleaning chemicals blocking handwashing facility by 3 compartment sink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CLEANING CHEMICALS WERE REMOVED FOR EASY ACCESS.
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08/20/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Observed nwrapped/uncovered yeast in the dry storage rack.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Food employee provided plastic wrap and covered container of yeast.
- 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: Mozzarella cheese in 2DR prep refrigerator at 50F. Garlic butter at 53F in 3DR prep refrigerator. Mozzarella cheese container was being stored in prep top above refrigeration levels. Upon discussion with person in charge, garlic butter had been maintained out at room temperature for the lunch rush and was placed back in the refrigerator to cool.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOZARELLA AND GARLIC BUTTER WERE DISCARDED.
- Physical Facilities Good Repair
Observation: Observed that the tiling under three vat sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls by the prep refrigerators 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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02/23/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Hood: 6 months, filters 15 days
Pest Control: Monthly
Grease trap: 3 months commercially and weekly in house.
REMINDERS:
COOLING
Cool foods by the following methods: (1) Placing food in shallow pans
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: diced sausage 47F and cooked chicken 55F--3DR prep refg. Note: Per manager the items were pulled out and the employee put it back inside when the EHS arrived. Pizza sauce 47F--walk-in refrigerator.
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. Note: Put items inside the refrigerator and discussed that the employees should take it out when they are ready to prepare the item and not leave it outside at room temperature.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: tuna salad
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed cooked pizzas were not marked with time.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dough maker and base of soda(drainage part) dispenser.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Trays and dough trays were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility common dumpster also the grease trap was open and the dumpster area had bad odor.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Note: Contact the property manager to make sure the dumpster area is clean and odor free.
- Handwashing Signage at Handwashing Facilities Required (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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at more than 200 ppm sanitizing sink. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit.
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06/13/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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." Observed the drivers need to be trained for EH 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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed coffee cup stored above steam 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.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Uncovered gyro meat in walk-in freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: salt and sugar
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed that pizza sauce was cooling in deep plastic container with lid on (prepared from ingredients stored at ambient temperature).
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: cooked chicken wings--walk-in and spaghetti--2DR prep refg.
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. All cooked pizza.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- 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: inside walk-in refrigerator. (the thermometer on door broken). Also the thermometer inside 2DR prep refrigerator broken.
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 / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 3-vat sink and hand sink in front needs new caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: open display 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: meat slicer (last used a day before).
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Observed food debris on the base of dough maker.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- 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: metal pan for heating pasta water. Note: The CFM set up the sanitizing solution.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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)
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Observed one live roach near 3-vat sink area and fruit flies in kitchen and mop sink area.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the side of the fryer and grill in the kitchen and toilet in men's room is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed 2 spray cans for roaches in mop sink area. Note: Discarded.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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11/12/2013 | Routine | |
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Sliced Deli meat, open bag of sausage.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.-NOTE: DISCUSSED WITH CFM THE NEED TO WRITE AN EXPIRATION DATE ON FOOD CONTAINER IN ADDITION TO/IN LIEU OF PREPARATION DATE.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is using a written procedures for preparation time with pizzas but is not noting the discard time of the food item.
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: DISCUSSED WITH CFM THE NEED TO USE DISCARD TIME FOR FOOD LOG FOR PIZZAS.
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02/04/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Manhattan Pizza, 12975 Highland Crossing Dr C, Herndon, VA 20171 »