Capital Hospice, 4715 N 15th St, Arlington, VA - Restaurant inspection findings and violations

August 18, 2009 (Critical Procedures)

Violations:

• 3-301.11 - Critical Employee observed contacting ready-to-eat (RTE) food(lettuce) with their bare hands.
  Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 3-501.16A2 - Corrected During Inspection Critical Cut melons and pasta salad cold holding at the improper temperatures of 45-46°F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.

January 29, 2009 (Routine)

Violations:

• 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw beef stored over dough and fully cooked breaded chicken inside the "Hoshizaki" two door freezer.CORRECTED DURING INSPECTION.
  Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
• 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Solution of chlorine based sanitizer in wiping bucket was observed at less than 50 ppm.
  Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
• 3-501.16A1 - Critical Cooked noodles were observed hot holding at the improper temperature of 106 oF on top of the work table.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16A2 - Critical The following foods were observed cold holding at improper temperatures:1. Garlic in oil at 66oF (stored on bottom shelf of work table).CORRECTED DURING INSPECTION. Garlic in oil was discarded.2. Single serving cream container at 45oF ( in insulated bucket at cafeteria).3. Potato salad at 54oF (in cafeteria self-serve area).
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-202.16 - The nonfood-contact surface of the milk crates used as shelving in kitchen and chemical storage room are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
  Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
• 4-502.13 - Manufacturer containers were observed reused for the storage of garlic in oil and tomato sauce.CORRECTED DURING INSPECTION.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 5-205.15B - The plumbing system of the three compartment sink is not maintained good repair.1. A leak was observed on the faucet fixture of the three compartment sink.
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.1. No handwashing signs observed in the women's restroom and the unisex restroom for the handicapped.
  A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
• 6-303.11 - The light intensity is below 20 foot candles "Traulsen" two door refrigerator in the dry storage room.
  The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
• 6-501.11 - A ceiling tile is missing above the kitchenware storage shelf in the dry storage room.
  Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.

Comments:
Wiping cloth being used as a non-slip cloth for the chopping board, an anti-slip rubber mat to place under chopping board was recommended.
High temp ware washer : OK

August 27, 2008 (Critical Procedures)

Violations:

• 2-102.11C - Critical The Certified Food Manager could not identify the big five foodborne illnesses.
  CORRECTED.Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
• 4-601.11A - Critical The water nozzle at the Scotsman ice machine on the second floor in family kitchen observed soiled to sight and touch.
  CORRECTED.Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

Breakfast: 8:30-9:00am
Lunch: 10:00-1:15pm
Dinner: 5:30-6:30pm

March 17, 2008 (Routine)

Violation: 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.

February 14, 2006 (Routine)

Violations:

• 4-501.11 - One refrigerator is no longer in use downstairs (will be removed).
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 5-205.15B - The spray fixture drips at the base.
  Repair the plumbing fixtures so that they are in good operating condition.

Comments:
The facility currently serves ten residents (8-12 residents is the average).

June 09, 2005 (Routine)

Violations:

• 3-304.12 - Corrected During Inspection In-use utensils improperly stored between use: unclean scoop stored on work table.
  Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
• 3-304.14 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-402.11 - Caulkings cracked/damaged on kitchen handsink and wash sink upstairs.
  Recaulk.
• 4-501.11 - Ice machine alittle rusty on outside.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - Door gaskets not kept clean on refrigerator upstairs.
  Maintain nonfood-contact surfaces of equipment clean.
• 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents: back door propped open.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

March 24, 2005 (Routine)

Violations:

• 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 4-501.11 - Repeat The downstairs "Foster" 2-door freezer was observed in a state of disrepair and damaged.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-303.11 - Inadequate light was noted in the "Traulsen" 2-door refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.

March 24, 2005 (Routine)

Violations:

• 2-303.11 - Employees are wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
• 4-501.11 - Repeat The downstairs "Foster" 2-door freezer was observed in a state of disrepair and damaged.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-303.11 - Inadequate light was noted in the "Traulsen" 2-door refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.

September 16, 2004 (Routine)

Violations:

• 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils (Corrected on site).
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 4-601.11A - Critical Can opener blade in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Repeat Inside of ice machine a little rusty.
  Maintain nonfood-contact surfaces of equipment clean.
• 3-304.14 - Wiping cloths improperly stored between use (Corrected).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 6-303.11 - One left light bulb out in Victory refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 4-501.11 - Inside of right door of Foster freezer in disrepair.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 3-302.12 - Container of salt/sugar not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-201.11 - The Ward ice cream freezer downstairs is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.

September 16, 2004 (Routine)

Violations:

• 2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils (Corrected on site).
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 4-601.11A - Critical Can opener blade in need of cleaning.
  Clean and sanitize these surfaces for food contact.
• 4-601.11 - Repeat Inside of ice machine a little rusty.
  Maintain nonfood-contact surfaces of equipment clean.
• 3-304.14 - Wiping cloths improperly stored between use (Corrected).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• 6-303.11 - One left light bulb out in Victory refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 4-501.11 - Inside of right door of Foster freezer in disrepair.
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 3-302.12 - Container of salt/sugar not labeled.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-201.11 - The Ward ice cream freezer downstairs is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.

March 24, 2004 (Routine)

Violations:

• 3-302.11 - Critical Repeat Raw animal food (raw shell eggs) stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit downstairs.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints. (no hair net or hats)
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 6-303.11 - Inadequate light was noted in the hood (one light out).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: rust inside ice machine, door gaskets for the reach in units downstairs are moldy.
  Maintain nonfood-contact surfaces of equipment clean.

March 24, 2004 (Routine)

Violations:

• 3-302.11 - Critical Repeat Raw animal food (raw shell eggs) stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit downstairs.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 2-402.11 - Employees observed working in the food service area without proper hair restraints. (no hair net or hats)
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 6-303.11 - Inadequate light was noted in the hood (one light out).
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: rust inside ice machine, door gaskets for the reach in units downstairs are moldy.
  Maintain nonfood-contact surfaces of equipment clean.

September 03, 2003 (Routine)

Violations:

• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3-302.11 - Critical Repeat Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit downstairs. Raw meats stored over bread in the 2-door freezer in the kitchen.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (In the restrooms and in the 2nd floor pantry)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

September 03, 2003 (Routine)

Violations:

• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3-302.11 - Critical Repeat Raw animal food (shell eggs) stored over ready-to-eat (RTE) food (vegetables) in the refrigeration unit downstairs. Raw meats stored over bread in the 2-door freezer in the kitchen.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. (In the restrooms and in the 2nd floor pantry)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

February 13, 2003 (Routine)

Violations:

• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored next to cooked foodand raw shelled eggs stored above cooked food.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-303.11 - Lifht in reach-in refrigerator burn out.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 4-601.11A - Critical The bottom shelf of the reachin freezer were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.

February 13, 2003 (Routine)

Violations:

• 3-302.11 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored next to cooked foodand raw shelled eggs stored above cooked food.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 6-303.11 - Lifht in reach-in refrigerator burn out.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 4-601.11A - Critical The bottom shelf of the reachin freezer were observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.