The purpose of this visit is to conduct a Routine inspection. Employee Health Policy in Place.
Active Managerial Control information provided to Manager. Please avoid repeat violations Information on datemarking provided in Spanish. If you have any questions, please call the health department at 703-246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored on sheet pans and may contaminate food contact surfaces or utensils.
Correction: Manager discarded the employee drink which was open. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: Observed bottles of cooking oil, water without labeling.
Correction: Manager labeled the cooking oil and the water. 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: chicken parmagean fullly cooked, cooked noodles in bus tube, mozzarella cheese in bus tube, bulk feta cheese mix all stored in the walk in refrigerator.
Correction: Manager properly dated the above foods. Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
Correction: Manager removed the bus tubs blocking access to the back handsink. A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Physical Facilities Good Repair
Observation: Observed that the back door entry into th ekitchen from the customer seating area has a hole and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/29/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Employee Health policy in place. Time as a public Health control in use and TPHC logs observed during today's visit. EHS provided a handwashing sign in spanish for the back handsink. Thank you. If you have any questions, please call the health department.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found offered for sale or service:Dented can of pizza sauce about to be use in making pizza sauce mixture.
Correction: EHS alerted the manager and the manager directed the foodworker to discard the open can of pizza sauce which was dented and about to be used in making bulk sauce. Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back is blocked by a rack of trays in front of the handsink,, preventing access by employees for easy handwashing.
Correction: manager removed the trays from the handsink area to allow for easy access. A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: EHS provided a handwashing sign in Spanish for the back handsink. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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09/04/2015 | Risk Factor | |
- 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: bottles of cooking oil and water.
Correction: Manager labeled the cooking oil and water bottles during inspection. 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: spaghetti noodles 47f, fettucini noodles 44F, 43F in the three door prep cooler (#1), per CFM the above foods were stored in the unit over 4 hours. NOTE: Observation was that this three door prep cooler has open spaces at the top of the prep which appear to be letting cold air out of the unit instead of staying inside the unit and circulating to maintain foods at 41f or below.
Correction: Manager discarded the spaghetti and fettucini noodles. The manager filled in the void spaces with metal pans and the ambient air of the unit measured 41f. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the bathroom handsink for women.
Correction: Manager restocked papertowels at this papertowel dispenser. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the back handwashing sink used by food employees.
Correction: Manager hung a handwashing sign at this handsink. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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03/30/2015 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: gyro in prep refrigerator.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Employee washed hands.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: chicken
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. Cooked further to proper temperature.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken - walkin refrigerator
Correction: sliced tomatoes - prep top.
- Critical: Time as a Public Health Control/ Written Procedures Available (repeated violation)
Observation: Records for temperaturea as public health control were not up do date. There were no records for the items that were on display at the beginning of the inspection.
Correction: Throughout the day, each pizza of the same type must be recorded with a new start and discard time if it is made within the four hour limit on the previous pizza.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: There was not a sanitize step being used at the 3 vat sink.
Correction: All food contact utensils and equipment must be sanitized after washing. Sanitize sink was set up and new process was explained.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees - back handsink missing sign
Correction: front handsink had damaged sign.
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09/29/2014 | Risk Factor | |
Complainant said salad was not washed and there is barehand contact on ready-to eat food. EHS performed a complaint investigation and observed they employees were wearing gloves. Observed salad items (lettuce, tomato, cucumber) at prep table appeared washed.
Manager discussed with employees need for hand washing, to not barehand contact ready-to-eat food. Manager explained how salad prep was done (i.e. spinner used) and reminded employees for increased care in washing salad.
No violation noted during this evaluation. | 01/10/2014 | Complaint | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: black olives and red peppers
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Cans were pulled out.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pizza sauce (45F), shredded mozzarella cheese (45F), cooked chicken (47F) on prep top
Correction: shredded mozzarella cheese (44F), pizza sauce (45F) in 3dr pizza prep cooler.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: pizza sauce, meat sauce in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): no TPHC pizza log for freshly made pizza on speed rack.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by pizza prep and by 3-vat were being used to hold dishes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: Observed back door was kept open for ventilation.
Correction: Keep outer doors closed to prevent entrance of pests.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink: by 3-vat sink
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerator.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. Need designated area for employee clothing, shoes and items.
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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01/10/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw ground beef and raw veal next to salami and cheese in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked onion, cooked veal, soup, salsa in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by pizza prep and 3-vat holding equipments.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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09/26/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: containers of onion rings, chicken nuggets, ravioli, cheese stick, raw steak, fries on wire shelvings in 1dr Everest freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: bowl used in pizza sauce pot.
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.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: several cooked chicken breasts were observed at 155-158F. Additional cooking performed and observed 175F.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: over filled sliced tomato (47F) on sandwiche prep top - moved to walk-in cooler
Correction: pizza sauce (49F), mozarella cheese (49F) on pizza prep top, cooked chicken (48F) in pizza cooler - all moved to walk-in cooler.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: paperboard in front of 3-vat sink.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: pest spray - manager discarded.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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01/09/2013 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils: open cups of drinks in the kitchen.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tomato sauce (58F) on counter - discarded. Fresh mozzarella (48F) and cooked gyro (46F) on prep cooler - moved to lower compartment.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: pizza dough bowls were stored soiled.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by the 3-vat sink is blocked with trash can, 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the pizza prep was being used to hold dirty dishes and as a dumping station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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08/08/2012 | Risk Factor Assessment | |
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