This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and quick to make corrections. Thank you. The following issues require attention:
1. Please obtain an test kit for the sanitizing agent (chlorine solution) that you are using and determine the correct amount to put into the sanitizing compartment of the three compartment sink.
2. Please ensure that all meats are covered and protected when they are stored in the walk in refrigerator
3. Please store all clean utensils and food equipment in a clean protected area.
*Repeat Observations are Subject to Civil Penalty
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Observed several cuts of meat left uncovered in the walk in refrigerator. Legs of lamb were hanging uncoverd on hooks in the walk in unit and trays of cut meat were not covered either.
Correction: Foods shall remain covered at all times. Person in Charge covered the trays of meat.
- Utensils That are In-Use / Between-Use Storage
Observation: Observed knives that were cleaned were being stored under the meat grinder.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions , the chlorine solution, that they are using to sanitize.
Correction: A bleach/ quaternary ammonium or iodine test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed cleaned cutting boards and utensils stored in the space behind the 3 compartment sink but touching a wood surface and exposed to possible contamination..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. Please provide a protected area to store clean equipment and utensils.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that no paper towels were provided in the bathrooms used by the food employees.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Person in Charge provided paper towels.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Concentration of chlorine solution used to sanitize in the 3 compartment sink was measured above 200 ppm when set up by food employee.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Concentrations of chlorine solution for sanitizing should be between 50 -100 ppm. 3 compartment sink was set up properly.
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11/03/2015 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees don't know hwat symptoms to report.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. (mop sink)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Critical: Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the meat area 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.
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04/10/2015 | Routine | |
Establishment was given employee health policy form.
No violation noted during this evaluation. | 04/10/2014 | Follow-up | |
Revisit to give CFM employee health policy.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: No emp. health policy. Will bring form on Apr 9, 2014
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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.
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04/08/2014 | Risk Factor | |
This visit was made to conduct a change of ownership inspection.
-Food preparation in a private home may not be used or offered for human consumption in a food establishment.
-The office is not an approved dry storage room or a food preparation room. All storage and preparation of food such as portioning shall occur in the approved kitchen.
-If this food facility continues to dry meat for sale a HACCP plan and variance will be required. No drying of any kinds of meat is allowed in this food facility.
Approved for change of owner recommend issuance of Health Department permit.
No violation noted during this evaluation. | 03/07/2014 | Pre-Opening | |
This visit was made to conduct a change of ownership inspection. Prior to opening the following items require correction:
-New owner took serve safe course and is waiting for test results. Obtain a Northern Virginia CFM card fro mORS INteractive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to Environmental HEalth Division at 703.746.4919. A certified food manager shall be present during all operating hours. Certified Food Manager Guidance handout provided.
-Remove the pre-rinse sprayer at the 3-compartment utensil washing sink to decrease food facilities peak hot water demand to provide a sufficient recovery rate based on the make and model of your current hot water heater. Make - Sandblaster electric heater
No violation noted during this evaluation. | 03/05/2014 | Pre-Opening | |
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