This visit was made to conduct a routine food inspection, observed excellent glove use and handwashing during the inspection. No violations observed, keep up the good work!
*Repeat violations subject to civil penalties*
No violation noted during this evaluation. | 03/10/2016 | Routine | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful throughout the visit and eager to make improvements. Thank you.
The following issues require attention:
1. Observed cut tomatoes in inserts on prep line unit above 41°F. Please do not fill inserts with food above the fill line in order to maintain cold temperatures of Time/Temperature Control for Safety Foods (TCS foods).
2. Observed food products in the reach in refrigerator units above 41°F. Please monitor temperatures of Time/Temperature Control for Safety Foods (TCS foods) in this unit and reduce the items in the unit in order to allow air flow around the product to maintain temperatures.
Note: Provided establishment with an updated poster on Foodborne Illnesses and discussed employee health policy with her.
*Repeat Observations are subject to civil penalty
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were measured at improper temperatures: baked apple pie in warmer on front line at 130 °F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut tomatoes in inserts on sandwich prep line (46-53 °F), bagged lettuce in reach in refrigerators (44°F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Amount of tomatoes in the insert was reduced and overflow put into another container in reach in refrigerator.
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08/10/2015 | Risk Factor | |
Monitor refrigerator and food temperatures, and food temperatures should be hold at 41F or below.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands before engaging in food preparation, 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.
- Food Storage / Preventing Contamination
Observation: Food (fries) stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Milk Jug, cheese, salad.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Liquid Waste / Rainwater / Disposal Facility / Approved
Observation: Condensate drips were dripped onto food products in the walk-in freezer.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to Law.
- Mops in Air-dry Position
Observation: Mops are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/07/2015 | Routine | |
| No violation noted during this evaluation. | 12/03/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. I observed good hand washing and glove use during this visit. Great job.
Clean mold from walls at mop sink and 3 compartment sink, and keep clean and dry to prevent further mold growth. A fan directed in those areas may help.
*Repeat violations are subject to civil penalty*
- Cleaning Frequency for Physical Facilities
Observation: Observed that the mop sink wall and wall behind the 3 compartment sink are need of cleaning. (Both areas are covered in black mold)
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/15/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Make sure gloves are worn for only one task, and changed when soiled or damaged. Hands must be washed when switching tasks (i.e. raw meat handling to ready to eat food handling).
Obtain Northern VA CFM card within 10 days and fax/email a copy to me at 703-746-4919 or lydia.zweimiller@vdh.virginia.gov
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (Observed employee wearing blue gloves worn for handling raw meat to then handle equipment, utensils, and ready to eat food (eggs) before switching gloves.)
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.
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03/18/2014 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items need correction:
-ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- All handsinks used by employees must have a handwashing sign and may be used for handwashing only (no dumping in sink)
-All handsinks must be accessible at all times
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employees did not use paper towel to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near cashier is blocked, preventing access by employees for easy handwashing (stack of trays in sink)
Correction: A hand washing 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) (repeated violation)
Observation: The handwashing station near prep area and cashier is being used as a dump station
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (no sign for handsink near cashier)
Correction: sign provided
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11/19/2013 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- 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: Employee did not know all BIG 5 illnesses or reportable symptoms (Employee Health material/aids provided to facility).
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)
- 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 (employee seen not washing hands in between switching tasks)
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.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the prep/cook area is being used as a dump station (ice was dumped in sink).
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (sink near counter
Correction: provided signs to facility)
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07/29/2013 | Routine | |
no violations
No violation noted during this evaluation. | 03/11/2013 | Risk Factor | |
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