The purpose of this visit was to conduct a risk factor assessment. Ensure tzaziki and other potentially hazardous ingredients are maintained at or below 41F as discussed today.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tzatziki sauce at 70F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
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. CFM PROVIDED SOAP.
|
07/16/2015 | 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.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items were observed without a label: bottles of oil, water, and beer for cooking.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the refrigerators at the prep line.
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wiping cloth buckets with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Food employees provided QAC at 400 PPM.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean glasses at bar were stored in an manner that exposed the items to splash from hand sink.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Discussed installing splash guard with person in charge.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the bar hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
|
02/06/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Dishmachine: Ecolab ES 2000 (kitchen) and Glastender G24 (bar)
Hood: Every 6 months and filters everyday.
Pest Control: Monthly
REMINDERS:
**CERTIFIED FOOD MANAGER
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
**Monitor cooling
**Test sanitizer solution (especially since hot water is used for sanitizing buckets). Note: Temperature for sanitizer in bucket was observed at 124F.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: Sugar, corn flour
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
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed chicken wings being portioned and packed in deep plastic containers with lid and wrap around it before it was completely cooled to 41F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: several prep refrigerators
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH (bar dish machine) and QUATERNARY AMMONIA test kit.
- 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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the left handwashing sink at women restroom was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
|
03/19/2014 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:Observed squeeze bottles of what appears to be tcooking oil at the Hogi station that were not labeled.
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.CORRECTED: DISCUSSED WITH CFM TO LABEL BOTTLES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed cooked chicken wings x 2 at 46F and 46F, Sliced provolone cheese at 42F and Sliced ham at 43F in the Kolpak 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.CORRECTED: EMPLOYEE DISCARDED THE ITEMS.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the bucket at the bar with a concentration of 0 ppm total quaternary ammonium compound when tested with a test strip.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.CORRECTED: EMPLOYEE REFILLED BUCKET WITH NEW SANITIZING SOLUTION THAT WAS MEASURED AT 200PPM WITH A QUAT SANITIZING TEST STRIP
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed spray can of cleaner at the bar without a label to identify it
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.CORRECTED: DISCUSSED WITH CFM WHO LABELED THE CAN.
|
08/20/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report dated 07-09-10 are in the process of being corrected. See copy of e mail in file dated 07-10-13. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 07/10/2013 | Follow-up | |
PREOPERATIONAL FINAL INSPECTION
1. Lighting at the pizza making station is only 20 foot candles. You need at least 50 foot candles.
2. Lighting at both men and women rest room is only 2 foot candles. You need at least 20 foot candles.
3. Lighting at the sandwich making station is only 5 foot candles. You need at least 50 foot candles.
4. Lighting at the beverage serving station is only 2 foot candles. You need at least 20 foot candles.
5. Soap dispenser has not been installed at one hand washing sink.
*Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 07/09/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Mellow Mushroom Pizza Bakers, 1030 Elden Street, Herndon, VA 20170 »