The purpose of this visit is to conduct a Risk Factor Assessment. At the beginning of the inspection a Certified Food Manager was not present. A Certified Food Manager shall be present during all operating hours. In addition, Active Managerial Control of the employees and the facility requires that a Certified Food Manager be present. This will allow you to create a culture of food safety. EHS provided information on datemarking to the Certified Food Manager once he arrived on site. The Employee Health Policy was in place during today's visit. Please avoid repeat violations. Thank you. If you have any questions, please call the health department at 703-246-2444 Time for this inspection is for the inspection only.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic/yogurt sauce 49f observed in an overfilled container on the top of the two door prep cooler (#1)
Correction: The manager relocated the garlic/yogurt sauce to below the prep in the cooled portion of the cabinet to cool. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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: hot sauce in bulk lexan container, several porportions of sliced american cheese stored in the walk in. Per manager the sauce and cheese will be stored for approximately 2 days.
Correction: The cheese and hot sauce was dated by the manager during inspection. Information on datemarking was provided. 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.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The Certified food manager arrived approximately 10 after the beginning of the inspection. It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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01/20/2016 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. EHS provided information on datemarking, and prevention of cross contamination in English and Spanish. Also, information on Fats, Oil and Grease handling and Reducing waste in Restaurants was provided for informational purposes only. Empoyee health policy in place during today's visit. Thank you. If you have any questions, please call the health department at 703-246-2444
- 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: Observed a tray of raw hamburgers holding over sauce and produce in the two door prep cooler. Observed a tray of raw hamburgers holding over milk and tzyaki sauce on the other side of the two door prep cooler.
Correction: The manager was provided guidance on proper storage of raw and ready to eat foods to help prevent cross contamination. Food Manager rearranged prep cooler. 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: A small demi cut immersed in the salsa and the demi cup does not contain a handle.
Correction: Ther manager removed the demi cup and replace with a spoon with a handle. 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter after wet.
Correction: The manager placed wiping cloths in the wiping cloth bucket in which the EHS used test kit to measure strength. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: observed sliced american cheese prep, bulk container of salsa not dated for discard in the walk in refrigerator.
Correction: Manager date marked the above foods during today's visit. 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles near the back door are cracked and are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Observed working containers of poisonous and toxic materials, such as spray cleaners are not properly labeled with a common name.
Correction: Manager labeled cleaner. Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- 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.
Correction: Manager discarded the household pesticide. 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.
- First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are being stored on a shelf above utensils and pans. .
Correction: Manager relocated the first aid supplies stored on the shelf along with utensils and relocated to a shelf for employee items. Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
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08/27/2015 | Routine | |
The purpose of this visit was to conduct to a follow-up inspection.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
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03/18/2015 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection.
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Unauthorized personnel, such as customers, were observed present in the food preparation, area talking and eating.
Correction: Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination.
- Critical: No Bare Hand Contact with RTE Foods (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: french fries
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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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02/20/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection.
The critical violations were corrected at time of inspection.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving throughout the facility, floors, walls, ceilings and inside of freezer
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the handles on upright refrigerator and handles on upright freezer are not maintained in good repair. The handles are broken and missing.
Correction: Repair or replace the handle. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/08/2014 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed proper hand washing and glove use.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash 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 of foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: hamburger buns, chicken sandwich
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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving throughout the facility, floors, walls, ceilings and inside of freezer
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the handles on upright refrigerator and handles on upright freezer are not maintained in good repair. The handles are broken and missing.
Correction: Repair or replace the handle. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. All chemical bottles were labeled at time of inspection.
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08/27/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided information on proper cooking temperatures and proper storage of food in refrigeration.
EHS discussed cleaning schedule.
- Responsibilities of Owner or Proprietor (corrected on site) (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw beef inside of glass 1dr unit
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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01/09/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided cooking temperatures in Spanish.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: in a bucket of water on the floor
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw beef inside of 1 dr glass unit
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. Raw beef was discarded at time of inspection.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wood inside of 1dr glass unit
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1dr glass display
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Floor , Wall & Ceiling / Design
Observation: Floors and walls throughout the facility observed with dirt, dust and food debris.
Correction: Clean all floors, walls and ceilings to prevent contamination to food and non food contact surfaces.
- Physical Facilities Good Repair
Observation: Observed that the walk-in cooler is not working, and the handle on the glass unit is missing and are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (corrected on site)
Observation: Methods are not being used to control pests. Mouse droppings observed under prep table.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: 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.
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09/27/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided glove use poster and proper cookling temperature information. EHS discussed sanitizing procedures with manager.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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06/17/2013 | Risk Factor | |
There is a single unisex restroom for employees and customers. Seated is limited to fifteen (15) minus the number of employees.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBT75NEW
- Ventilation Systems, Shall Be Clean
Observation: The hood system has not been cleaned professionally within the last six months.
Correction: The operator stated that the hood system is scheduled to be cleaned within the next seven days. Fax or email a copy of the receipt to the Health Department when the work is completed.
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04/25/2013 | Pre-Opening | |
There is a single restroom. Seating is limited to 15 minus the number of employees. There are seats for 36 people at this time. The original plans dated 2007 specified limited seating of less than 15. Previous inspection reports instructed the previous operator to remove excess seating. In order for a permit to operate to be issued, five tables and twenty chairs must be removed. Four booths may remain.
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Equipment / Good Repair / Operation
Observation: 1) The walkin refrigerator is not maintaining 41F ambient air temperature (56F)
2) The True prep refrigerator is not maintaining 41F ambient air temperature (43F)
Correction: Service both units. All refrigerators must maintain 41F ambient air temperature.
- Equipment / Good Repair / Components / Gaskets
Observation: There are not stoppers for each sink of the 3 vat sink.
Correction: Provide a stopper for each sink of the 3 vat sink.
- Food Temp Meas Device, Calibrated
Observation: The food thermometer does not measure proper temperature. Room temperature was measured at 98F.
Correction: Calibrate the thermometer or replace the thermometer. There must be an accurate food thermometer on the premises.
- Light Bulbs / Locations where Shielding is Required
Observation: The following light bulbs are not shielded:
1) bulb in walkin refrigerator
2) flourescent bulb in back storage area
Correction: 1) Install a shield (cover) on bulb in walkin refrigerator.
2) Install a cover on the flourescent light fixture OR install individual shielding TUBES and ENDCAPS on the individual light bulb.
- Outer Openings, Protected / Screen Requirements
Observation: The back door does not seal tightly when closed.
Correction: Install a door sweep on the back door. There should be no visible light along the bottom of the door.
- Ventilation Systems, Shall Be Clean
Observation: The hood system has not been professionally cleaned within the last six months.
Correction: The operator stated that the hood system is scheduled to be cleaned within the next seven days. Fax or email a copy of the receipt to the Health Department when the work is completed.
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04/25/2013 | Pre-Opening | |
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