February 12, 2009 (Routine)

Violation: 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: in the glass display ref observed raw eggs over produce and in the glass display refrigerator observed raw chicken stored over meatloaf
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.
Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne illnesses, which are required to be reported to the Health Department.
Sanitizer for both 3-vat sinks testes at 200 ppm quaternary ammonia, Wet wiping cloth bucket 200 ppm quaternary ammonia. Observed the following duirng inspection: 1. Appropriate datemarking, 2. Two individual wash hands during inspection 3. Proper use of gloves/handwashing.
Hot water heater: boiler, Bradford white, jet glas
Grease trap cleaning: n/a
Vent hood cleaning: observed clean and cleaned monthly
Pest Control service: as needed and with monthly visits
Consumer Advisory: n/a
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

February 15, 2008 (Routine)

Violation: 4-501.11(A) - The Display Specialties heat sanitizing dish machine, model SD-10 was observed in a state of disrepair and damaged. Currently the facility is using the three vat sink to wash, rinse and sanitize. The sanitize concentration tested at 200ppm quaternary ammonia using the facility test strips.
Repair the above equipment within 10 days. A follow-up will be conducted within 10 days to verify the repair
Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management WAS aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Sanitizer for 3-vat sink is 200ppm quaternary ammonia , Wet wiping cloth bucket 200ppm quaternary ammonia.
During inspection observed that the current permit is posted in a place where customers can view at the front service desk. The thermometer was calibrated during inspection. The CFM was able to demonstrate knowledge of minimum cook temperatures of raw chicken (165F) and proper procedure of reheating soup for the soup bar. Receipt, prep, handwashing procedures and cooling procedures were found to be adequate through observations and discussions with the CFM and food workers. Thank you.
All inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov). If you have any questions or comments, please call (703) 246-2444.
***REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN***
Facility Data Sheet
Hot Water Heater: Boiler
Dishmachine: N/A
Grease Trap Cleaning: The grease trap is outside and is shared with the shopping center
Ventilation Hood Cleaning: Every 6 months, last inspected 10/8/07
Pest Control Service: Monthly, last inspection 2/1/08
Applicable Consumer Advisory: No

September 21, 2007 (Critical Procedures)

Violations:

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: kale in the walk in refrigerator.
  Foods shall remain covered at all times.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken salad 43F, mozzarella cheese 44F, sliced hardboiled egg 44F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.

Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name several of the Big Five Foodborne illness which are required to be reported to the Health Department.
Sanitizer for 3-vat sink is 200 ppm quaternary ammonia, Wet wiping cloth bucket 200 ppm quaternary ammonia.
Hot water heater: boiler
Dishmachine: not in use
Grease trap cleaning: n/a
Vent hood cleaning: observed clean and cleaned monthly
Pest Control service: as needed and with monthly visits
Consumer Advisory: n/a
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

March 28, 2007 (Routine)

Violations:

• 2-103.11(D) - Repeat Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
• 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat Observed no handwashing in between glove changes.
  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.
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed dispensing utensils being stored in stagnate water.
  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 135F and the container is cleaned frequently.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed sticker residue on the exterior of the food containers.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed 400 ppm.
  A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
• 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1) Grill,2) Stove top.
  The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Can opener,2) Food processor.
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Ventilation hood filters.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-703.11(C) - Corrected During Inspection Critical Observed sanitizer to be too strong (400 ppm Quat) in the three compartment sink.
  The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 5-205.11(A) - Corrected During Inspection Repeat The handwashing facility located in the front is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.16(C) - There is no refuse container at the area immediately adjacent to the hand sinks.
  If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-202.13(B)(1)-(2) - Insect control device is located over a food prep table food prep area where dead insects may be impelled or fall.
  Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
• 6-303.11(C) - Observed burned out lights in the ventilation hood.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed dishmachine not working.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the quaternary ammonia solution was measured in excess of 400 ppm.
  Maintain the concentration of the quaternary ammonia at 200 ppm.
• 7-209.11 - Observed purses stored in such a way that they could contaminate food and equipment in the food prep area.
  All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.

Comments:
The purpose of this visit was to conduct a routine inspection. The following information is provided to help the establishment in better food safety practices.
The following have been identified as risk factors that contribute to foodborne illnesses:
1. Improper Holding Temperatures
2. Inadequate Cooking
3. Contaminated Equipment
4. Food from Unsafe Sources
5. Poor Personal Hygiene
However, the following interventions can be made to protect public health:
1. Demonstration of Knowledge
2. Employee Health Controls
3. Hands as a Vehicle of Contamination
4. Time and Temperature Relationships
5. Consumer Advisory
It is essential that the person in charge utilize Active Managerial Control in the facility. This is intentional actions taken by the person-in-charge/CFM to attain control over foodborne illness risk factors. It embodies a preventive rather than reactive approach to food safety through a continuous system of monitoring and verification.
Employee Health Controls
Ensure that all employees, including management, understand reporting, restriction, and exclusion in regards to reportable symptoms (Vomiting, Diarrhea, Jaundice, and/or a sore throat with Fever) and reportable diagnosis (Norovirus, Hepatitis A virus, Shigella spp., E. coli, and/or Salmonella typhi).
Hands as a Vehicle of Contamination
Foodservice employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:
1. After touching bare human body parts other than clean hands and clean, exposed portions of arms;
2. After using the toilet room;
3. After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
4. After handling soiled equipment or utensils;
5. During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
6. When switching between working with raw food and working with ready-to-eat food;
7. Before donning gloves for working with food; and
8. After engaging in other activities that contaminate the hands.
Foodservice employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms:
1. Rinse under clean, running warm water;
2. Apply an amount of soap;
3. Rub together vigorously for at least 20 seconds while:
a. Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, and
b. Creating friction on the surfaces of the hands and arms, finger tips, and areas between the fingers;
4. Thoroughly rinse under clean, running warm water; and
5. Immediately follow the cleaning procedure with thorough drying using paper towels
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
All inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov). If you have any questions or comments, please call (703) 246-2444.
***REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN***
Facility Data Sheet
Hot Water Heater: Boiler
Dishmachine: N/A
Grease Trap Cleaning: Monthly
Ventilation Hood Cleaning: Every 6 months
Pest Control Service: Monthly
Applicable Consumer Advisory: No

September 14, 2006 (Critical Procedures)

Violations:

• 2-103.11(D) - Poor handwashing procedures observed.
  It is the responsibility of the manager to monitor proper handwashing.
• 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  It is the responsibility of the manager to ensure the temperatures of potentially hazardous foods are within substantial compliance.
• 2-301.14(A)-(I) - Corrected During Inspection Critical 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. Observed no handwashing in between glove changes.
  Foodservice employees shall wash their hands thoroughly with soap and water for at least 20 seconds in between glove changes.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Seafood Salad (44F), Cous Cous (47F), Mushrooms (51F), Olives (48F) cold holding at improper temperatures.
  All potentially hazardous foods shall be kept at 41F or below at all times.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing.
  Handsinks shall be easily accessible at all times during hours of operation.

Comments:
The purpose of this visit was to conduct a critical procedures inspection.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 135F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-135F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

August 08, 2006 (Pre-Opening)

Violation: 3-306.11 - The Soup station is not provided with sneeze gaurds.
Provide a sneeze guard above soup wells. Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
Comments:
This visit was conducted to do an inspection for the re-opening of the soup and salad bar stations which have undergone renovations.
Approval is hereby granted for the use of the soup and salad bar station.
Soups cannot be on display until sneeze guard has been installed.

July 20, 2006 (Critical Procedures)

Violations:

• 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Quaternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.

Comments:
The purpose of this visit was to conduct a critical procedures inspection.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

February 28, 2006 (Follow-up)

Comments:
This visit was conducted to do a Follow up on an inspection done on 02/28/06.
Mechanical final approval provided. a
Approval is hereby granted for use of new Deli area.

February 28, 2006 (Pre-Opening)

Comments:
This visit was conducted to do a Pre opening inspection on renovations done at the deli based on approved plans submitted to the Health Department.
Provide Mechanical final approval.
Permission is granted for stocking of food items.
Follow up is scheduled for 03/01/2006.

February 23, 2006 (Routine)

Violations:

• 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed grilled chicken (in opened plastic bag), canned tuna in a plastic container and sliced cantaloup in a plastic container in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-202.16 - Milk crate(s) found used for the following: shelving in walk-in cooler.
  Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
• 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) Fan guards in Walk-in cooler; 2) Exterior and interior of soup warmers.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11B - Clean metal pans stored on the shelf were not found stored in a position that allows for air-drying.
  Store cleaned pans in a self-draining position that allows air-drying.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in one of the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 6-301.12A - Observed that no paper towels were available for handsink in salad prep kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11C - Inadequate lighting was noted in the salad prep kitchen (Several light bulbs 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.
• 6-501.12A - Repeat Following area noted in need of cleaning: walls under 3 compartment sink in the kitchen.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
The purpose of this visit was to conduct a routine inspection at this establishment. Please note following comments:
1. The CFM was able to explain the company's procedure for excluding employees who are showing foodborne illness symptoms.
2. Ensure that all commercially processed potentially hazardous foods are properly date marked for disposition once the package is opened and stored for more than 24 hours.
3. A separate kitchen in the store for salad preparation.
4. Training is given to the food preparation employees by the Giant Food Store regularly.
5. Temperature log for food items at the salad bar was reviewed. Food employee responsible for the salad bar checks temperatures of several food items at the salad bar every two hours.
6. Commercially processed soups are reheated to 180F within 1.5 hours.
7. Please correct remaining violations by the next routine inspection.
***Handwashing reminder:
Food employees shall clean their hands and exposed parts of their arms with a hand soap and warm water for at least 20 seconds when: 1) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service articles; 2) after touching bare human body parts; 3) after using toilets; 4) after coughing, sneezing, eating, smoking and drinking; 5) after handling soiled equipment or utensils; 6) during food preparation as often as needed to prevent cross contamination; 7) switching tasks working with raw foods and ready to eat (RTE) food, etc.
Water heater: Current
Dishwasher: NA
3 compartment sink: Quaternary ammonia at 200 ppm
Grease trap: NA
Hood: NA
Pest control: Monthly service by a professional company. Last service performed at 2/3/06.

September 27, 2005 (Critical Procedures)

Comments:
This visit was made to conduct a Critical Procedures Inspection.
This inspection places emphasis on those items and procedures that most directly affect the safety and sanitation of the foods served. Other less critical items, if present, are not fully noted in this report but are brought to the managers attention for correction as needed.
**During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.**
Please review the following comments:
1. No critical violations observed.
2. Food temperatures are taken at the salad bar every two (2) hours and a log is kept on site for review.
3. Big five FBI info sheet was faxed to Certified Food Manager.
If you have any questions, please contact me. Thank you.
Hot water heater:
(2) JetGlas 80T-199 which uses 398,000 BTU's to create a recovery rate of 335gph at a 100F rise.

September 27, 2005 (Critical Procedures)

Comments:
This visit was made to conduct a Critical Procedures Inspection.
This inspection places emphasis on those items and procedures that most directly affect the safety and sanitation of the foods served. Other less critical items, if present, are not fully noted in this report but are brought to the managers attention for correction as needed.
**During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.**
Please review the following comments:
1. No critical violations observed.
2. Food temperatures are taken at the salad bar every two (2) hours and a log is kept on site for review.
3. Big five FBI info sheet was faxed to Certified Food Manager.
If you have any questions, please contact me. Thank you.
Hot water heater:
(2) JetGlas 80T-199 which uses 398,000 BTU's to create a recovery rate of 335gph at a 100F rise.

January 14, 2005 (Routine)

Violations:

• 3-501.16B - Corrected During Inspection Critical Potato Salad (W-44F), Cheese (W-44F), Coleslaw (W-44F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Spray hose nozzle
  Repair the above mentioned items 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Can opener,2) Utensils in storage.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Condenser fans in the walkin unit.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-901.11A - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Burned out light in the food prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following noted in need of cleaning:1) Walls in food prep area.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
REMINDERS:
Ensure that:
� employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
� employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
� food is received from approved sources at the proper temperatures and in sound condition.
� the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
� foods are rapidly cooled down within 4 hours.
� employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
� there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
� employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-8430.
NOTES:
Water Heater: (2) JetGlas 80T-199 which uses 398,000 BTU's to create a recovery rate of 335gph at a 100F rise.

January 14, 2005 (Routine)

Violations:

• 3-501.16B - Corrected During Inspection Critical Potato Salad (W-44F), Cheese (W-44F), Coleslaw (W-44F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Spray hose nozzle
  Repair the above mentioned items 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 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Can opener,2) Utensils in storage.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Condenser fans in the walkin unit.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-901.11A - Food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Burned out light in the food prep area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - The following noted in need of cleaning:1) Walls in food prep area.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
REMINDERS:
Ensure that:
� employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
� employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
� food is received from approved sources at the proper temperatures and in sound condition.
� the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
� foods are rapidly cooled down within 4 hours.
� employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
� there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
� employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-8430.
NOTES:
Water Heater: (2) JetGlas 80T-199 which uses 398,000 BTU's to create a recovery rate of 335gph at a 100F rise.

July 21, 2004 (Routine)

Violations:

• 6-501.11 - Observerd two lights out in the salad prep room.
  Maintain physical facilities in good repair - replace burnt lights. Poor repair and maintenance compromises the functionality of the physical facilities.
• 5-205.15B - Critical Plumbing connections at the 3-comp sink is leaking from the base of the faucet.
  Plumbing systems and components shall be maintained in good repair.
• 43.1-3-1A - Critical Observed no valid permit posted in the food establishment in a conspicious place in the public view.
  CORRECTED DURING INSPECTION: A valid permit shall be posted in every food establishment in a conspicious place in the public view. No person shall operates a food establishment unless that person possesses a valid permit issued by the director.
• 43.1-3-3A - Critical Observed no food employee with valid Certified Food Manager card (with photo on it) in the food establishment during its operating hours.
  Obtain a valid CFM Certification immediately. It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager.

Comments:
This is a routine inspection of the facility. Please review the following comments:
1. For uncorrected critical violations (not having a valid CFM certification, and leaky plumbing), address and/or correct them within 24 hours. Upon correction, please fax a copy of the CFM card for Mr. David A Shepher, and completed work order to the Health Department (Fax # 703-385-9568 Atten: Bhesh Dhamala) by 26 July 2004.
2. Non-critical violation must be corrected within ninety (90) days.
3. The routine inspection shall be conducted within the next six months (approx).
If you have any question, please contact me at 703-246-5481. Thank you.

February 20, 2003 (Routine)

Violations:

• 6-501.11 - Observed caulking at 3-vat sink deteriorating.
  All physical facility shall remain in good repair. Recaulk.
• 4-602.13 - Observed fanguards up in the ceiling soiled with dust.
  Clean the surface to prevent pest attraction and encrustation.
• 4-501.11A - Observed curtains to the dry storage room torn.
  Replace torn curtains.