PLEASE REMEMBER THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING ALL HOURS OF OPERATION OR RISK CLOSURE. It is advised that additional Food Employees attain a Certified Food Managers card.
NOTE: CFM no longer sells Rice Cake w/ cooked beans at facility. Previous note regarding Time as Public Health Control for this item is no longer needed or valid.
PLEASE PREVENT PESTS BY KEEPING KITCHEN AREA AND ALL COOKING/BAKING UTENSILS AND EQUIPMENT CLEAN AND FREE OF FOOD DEBRIS AND ACCUMULATION. Please contact Pest Control for additional Service if needed.
- 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: OBSERVED FLOUR AND SUGAR BAGS IN DRY STORAGE SHELVING OPEN AND NOT CLOSED. OBSERVED BOX OF UNCOVERED MARGARINE STICKS IN SHELVING UNIT OPEN AND EXPOSED TO CONTAMINATION.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. FLOUR BAGS ROLLED UP AND COVERED. CFM WILL REMOVE MARGARINE FROM BOX AND PLACE IN CONTAINER WITH LID.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: LARGE DRY STORAGE BINS USED FOR SUGAR, FLOUR, ETC.
Correction: 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)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: BEAN MIX
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. CFM DATEMARKED WITH STICKER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED WOODEN SHELVING UNITS THROUGHOUT KITCHEN.
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. ALL WOODEN SHELVING UNITS MUST BE REMOVED OR PAINTED WITH SEALANT.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of COFFEE, FLAVORED MILK, MILK BASES - STORED IN REUSED MILK GALLON CONTAINERS. .
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: VARIOUS METAL BAKING PANS AND BOWLS STACKED ON CLEAN RACK, VARIOUS PLASTIC CONTAINERS IN SHELVING UNITS OBSERVED UNCELAN.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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: ALL SHELVING UNITS AND COOLING/STORAGE RACKS OBSERVED WITH HEAVY RESIDUE.
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.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the LARGE DRY STORAGE FOOD ITEM (SUGAR, FLOUR, ETC) CONTAINER BINS were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the LARGE MIXING BOWLS, VARIOUS BAKING EQUIPMENT THROUGHOUT KITCHEN is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
- 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. CFM ARRIVED DURING INSPECTION.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: OBSERVED CEILING TILES MISSING AND NOT COMPLETELY ATTACHED IN VARIOUS AREAS OF KITCHEN. OBSERVED MISC. EXTERIOR DEBRIS FROM ROOF/ABOVE CEILING TILE PROTRUDING THROUGH CEILING TILE OPENINGS.
Correction: PLEASE REPLACE ALL MISSING CEILING TILES AND REPAIR/RE-ATTACH UNSECURED CEILING TILES.
- Physical Facilities Good Repair
Observation: Observed that the FLOOR TILES BY 3VAT SINK, SINK STOPPER UNAVAILABLE AT 3VAT SINK is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. OBSERVED LARGE COCKROACH CRAWLING ON WALL BY PROOFER DURING INSPECTION. OBSERVED SURROUNDING AREA UNCLEAN AND EXPOSED FOOD ITEMS ON SHELVING UNITS (MARGARINE). OBSERVED CLEAN BAKING PANS/TRAYS WITH FOOD DEBRIS AND UNCLEAN.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS AND WALLS in the DRY STORAGE AREA, COOKLINE AREA, UNDERNEATH SHELVING UNITS, BEHIND BAKING EQUIPMENT is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/08/2016 | Routine | |
This is an emergency call inspection. EHS observed a vehicle ran into the restaurant and broke into the front side of the restaurant. Dining area and display shelving for bake goods were damaged. No other (electrical, fire, water) damage were observed. Facility will board the front of the building. Manager will discard damaged food.
Please contact EHS when front entrance is boarded up and Building inspection is completed.
- Exterior Walls and Roofs, Protective Barrier
Observation: Exterior walls of the food establishment are not protecting the establishment from insects, rodents, or other animals. Facility front wall was destroyed due to accident.
Correction: Perimeter walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals. Manager will board up the front entrance.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: Manager voluntarily closed.
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04/12/2015 | Complaint | |
**Observed rice bread with cooked red beans, cooked green beans and chestnuts cooling on counter-top. Bread is then wrapped and kept at room temperature for whole business day and discarded at the end of the day. Upon discussion with DSO, food item is possibly a Temperature Control Safety (TCS) food and must be discarded after 4 hours maximum if kept at room temperature. To verify that this food item is not a TCS food, EHS recommends having a PRODUCT ASSESSMENT for food item completed. Additional information will be further provided.
**Please remember that a Certified Food Manager must be present during ALL HOURS OF OPERATION. To ensure that a CFM is available during all times, EHS recommends having more than one food employee attain Certified Food Manager Card.
EHS provided additional copies of Employee Health Policy in Korean and Spanish.
Please send copies of Pest Control Service Invoices and signed copies of Employee Health Policy form to Health Department by 3/19/15.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. UPON DISCUSSION WITH FOOD EMPLOYEE, 3VAT SINK IS INCORRECTLY SET UP WITH SOAP AND CHLORINE SANITIZER MIXED IN SAME BASIN.
Correction: 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. EHS EXPLAINED PROPER DISHWASHING PROCEDURES. 1)WASH WITH SOAP WAND WATER 2) RINSE WITH WATER 3) SANITIZE WITH CHLOROX AND WATER. 4) AIR DRY
- 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. OBSERVED FOOD EMPLOYEE MOP IN BACK STORAGE AREA AND REMOVED BREAD FROM OVEN WITHOUT WASHING HANDS IN BETWEEN.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, EMPLOYEE WASHED HANDS.
- 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.
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. FOOD EMPLOYEE DISCARDED DRINKS.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site) (repeated violation)
Observation: Observed raw shell eggs stored at room temperature. OBSERVED RAW SHELL EGGS ON FLOOR AT ROOM TEMPERATURE FOR MORE THAN ONE HOUR.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. EGGS MOVED TO WIC.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED WOOD USED FOR SHELVING OF BAKING TRAYS THAT IS MOLDED AND UNCLEAN.
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. PLEASE DISCARD WOOD SHELVING AND REPLACE WITH METAL SHELVING.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Fryer, Stovetop Burners at cookline. OBSERVED COOKING EQUIPMENT IN NEED OF CLEANING.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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. CFM ARRIVED DURING INSPECTION.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. OBSERVED CONTAINERS IN HANDSINK BASIN.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. FOOD EMPLOYEE REMOVED ITEMS FROM HANDSINK.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors by fryer and behind equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/09/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Reduce the potential for pest harborage by increasing cleaning frequency and removing items from the restaurant that are no longer used . Clean the items that will be used for dry storage before using them. During the cleaning process remember to clean the build up of grime and debris of the cooking equipment.
Always leave handsinks accessible as this will encourage hand washing.
Dishmachine: n/a
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: MAINTAIN A COPY OF THE EMPLOYEE HEALTH POLICY AT THE RESTAURANT FOR EMPLOYEES TO SIGN DOCUMENTS AND REVIEW WHEN NECESSARY.
A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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: A CERTIFIED FOOD MANAGER MUST BE AT THE RESTAURANT DURING PREPARATION AND OPERATION. 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. THE MANAGER ARRIVED DURING THE INSPECTION.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located BY THE THREE COMPARTMENT SINK 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. THE MANAGER REMOVED DIRTY DISHES PLACED IN THE HAND WASHING SINK.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: OBSERVED REFRIGERATION EQUIPMENT THAT IS BEING USED AS DRY STORAGE AND PACKAGING EQUIPMENT THAT IS NO LONGER USED ACCUMULATING GRIME AND DEBRIS.Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: CLEAN THE REFRIGERATION UNIT TO BEFORE USING IT AS DRY STORAGE OR REMOVE BOTH ITEMS FROM THE KITCHEN. 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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls, and floors in the kitchen are in need of cleaning.
Correction: INCREASE CLEANING FREQUENCY. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: OBSERVED CLEANING CHEMICALS STORED ABOVE ONIONS. Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: STORE CHEMICALS ON THE BOTTOM SHELF BELOW EQUIPMENT AND FOOD. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. MANAGER PLACED THE CHEMICALS BELOW THE FOOD.
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03/13/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Provided employee health policy in Korean and spanish.
Owner will fax CFM card in 10 days. FAX NUMBER 703- 385-9568
Water Heater: Rheem Ruud
Model: G75-75
BTU's: 75, 000
Dishmachine: n/a
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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: Open bags of sugar, flour in the dry storage room.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM CLOSED OPEN BAGS OF SUGAR AND FLOUR.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Raw shelled eggs observed at room temperature 61F.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. CFM PLACED EGGS IN WALK IN COOLER.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Superior 2 dr reach in refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. CFM PLACED THERMOMETER IN REFRIGERATOR.
- 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. CFM ARRIVED DURING INSPECTION.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
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.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Excessive fruit flies in kitchen due to cleaning frequency.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen shelves, fans, equipment drawers, are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Napoleon Bakery, 4217 Annandale Center Drive, Annandale, VA 22003 »