Not Your Average Joe's, 19307 Promenade Dr Ste 101, Leesburg, VA - Restaurant inspection findings and violations

September 03, 2009 (Follow-up)

Comments:
The wiping cloth sanitizer was 200 ppm quat. All food temperatures were within the acceptable range. Employee practices were good. Employees were observed changing gloves between tasks. Manager was able to answer questions on employee health. Red pepper cream sauce was observed cooling from 200 degrees to 96 degrees in less than one hour. Foods were properly labeled.

August 31, 2009 (Routine)

Violations:

• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
• 0160 - Critical Employee failed to wash his hands after handling dirty dishes and before handling clean dishes at the dish machine.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0220 - Corrected During Inspection Critical A coffee cup was observed sitting on the prep board at the pizza prep cooler.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0550 - Corrected During Inspection A knife was improperly stored with the blade placed between the two prep coolers.
  Store in-use utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) 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 every 4 hours. 3) In running water of sufficient velocity to flush particulates to the drain. 4) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 5) In a container of water if the water is maintained at a temperature of at least 135F.
• 0690 - Corrected During Inspection An employee's purse was observed stored on the shelf directly over the pizza dough rolling station.
  Protect food from miscellaneous sources of contamination. Store person items away from the food prep area.
• 0700 - Corrected During Inspection Critical The turkey and chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Continue to cook the stuffed food to heat all parts to 165F or above for 15 seconds.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quaternary chemical test kit at 3-vat sink and chlorine test strip at the bar dish machine to ensure the sanitizing solution is maintained at the proper solution.
• 1770 B - Observed black deposits or other soil on the following food contact surfaces: ice cream dipwell and ice deflector at ice machine.
  Clean and sanitize these surfaces for food contact daily.
• 3380 - Critical The quaternary sanitizer at the 3-vat sink and applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize sanitizer at the required concentration per label instructions that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

Comments:
Critical items listed above need to be corrected today. Correct all other items within 7 days. Food holding temperatures, both cold and hot, were within the acceptable range. Raw meats were observed received within the appropriate range. Employees were wearing gloves while handling ready-to-eat foods. Employees need to check the cook temperatures more often to ensure the raw proteins are fully cooked. A follow-up inspection will be conducted.

May 05, 2009 (Critical Procedures)

Comments:
There were no critical violations noted during today's inspection. Employee practices were good. The dish machine in back was sanitizing at 168 degrees. All food temperatures were within the acceptable range.

January 20, 2009 (Routine)

Violations:

• 0540 - Critical Employee at dish machine was observed handling dirty dishes then handling clean dishes while wearing the same gloves.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 2000 - Corrected During Inspection Prep knives were observed stored unprotected between the prep cooler and table.
  Store food utensils to protect from contamination between use.

Comments:
Prep cooks and waiter staff was observed washing hands, changing gloves prior to handling ready-to-eat foods. Employee practices were good. The large dish machine was sanitizing at 165 degrees F. All food cook, cool, and hot hold temperatures were good. Product was date marked in coolers. Clean restaurant.

September 26, 2008 (Critical Procedures)

Violations:

• 0220 - Corrected During Inspection Critical The food prep personnel is drinking from an uncovered container in the food preparation area in back.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Corrected During Inspection Critical Employee observed handling ready-to-eat (RTE) food, sliced lemon, with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.

Comments:
The above items were corrected on site. Monitor employee habits to help prevent contamination. White wine & garlic sauce was observed cooling from 145 degrees to 65 degrees within one hour ten minutes. The quat sanitizer at the 3-vat sink was around 200 ppm. The bar dish machine was sanitizing at 50 ppm chlorine. The big dish machine was sanitizing at 168 degrees. All sanitizers werew good. The food holding, thawing, and cooking temperatures were within the acceptable range.

June 11, 2008 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical Repeat The dishwasher personnel took the trash out, came back in and put gloves one to handle clean utensils.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quat and chlorine test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener.
  Clean and sanitize these surfaces for food contact every 4 hours or after use.
• 2350 ii - There is a leak at the hand sink at back prep station. The dipwell water dispenser has slipped down into the water.
  Repair and maintain all plumbing components and fixtures.

Comments:
Test strips have been ordered. A plumber has been called to repair sink. Clean facility. Continue to monitor emloyee practices. Cooling was observed during today's inspection. Cooked peppers cooled from 135 to 56 degrees within one hour. Butternut squash cooled from 145 to 88 degrees within one hour. The dish machine was sanitizing with hot water and working correctly. The quat sanitizer at the 3-vat sink was around 200 ppm. The wiping cloth buckets has quat sanitizer between 100 - 200 ppm. at the end of lunch rush. Manager listed signs and symptoms of what he looks for to exclude ill employees.

March 06, 2008 (Critical Procedures)

Violations:

• 0160 - Critical The dish washer employee failed to wash his hands after handling dirty dishes and before handling clean dishes.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1890 - Critical The bar dish washer is not sanitizing glasses.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue the use of the dish machine until it is sanitizing.

Comments:
Correct the above items today. Food cooling practices were observed during today's visit. Today's chicken soup was cooled down to 34 degrees by 10:10 am. Cooked noodles were observed cooling from 95 degrees at 10:20 am to 42 degrees by 10:26 am. Hard boiled eggs were observed cooling down to 46 degrees within 40 minutes. The hot water dish machine was sanitizing food utensils at 175 degrees. The quat sanitizer at the 3-vat sink was within the acceptable range. All food cold and hot holding were within the acceptable range. Employees were observed handling raw meats, discarding gloves, washing hands, then putting on clean gloves to work with cooked foods. Labeling and dating of foods were good. Managers were taking a pro-active approach to monitor employee practices.

November 06, 2007 (Critical Procedures)

Violations:

• 0730 - Critical Raw salmon and cod for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. If fish is farm raised and pellet feed, need documentation that shows it is parasite free and that you only purchase fish meeting this requirement.
• 0800 - Critical Garlic butter and pear sauce noted not being adequately cooled to prevent the growth of harmful bacteria as the internal temperature was 47 degrees and it was made yesterday.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3340 - Corrected During Inspection Critical Containers of cleaners are not properly stored to prevent the contamination of clean equipment and utensils as the chemicals are stored on shelf over clean utensils.
  Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
There is a need to do more monitoring of foods that are cooled down for cold holding of items in the walk-in cooler. Fish need to be fully cooked or show it is parisite free. The walk-in cooler was a little warm at start of inspection. Monitor cooler temperatures regularly.
The dish machine is sanitizing properly. Employees were wearing gloves and changing them between taskes when handling raw and ready-to-eat foods.

July 11, 2007 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food as it was sitting next to the open container of salt used dough.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0570 - Heavily soiled dry wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0810 - The methods used for cooling corn cake batter was not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. You have four hours to cool foods down from room temperature to 41 or less.
• 0850 - Corrected During Inspection Critical No written procedures for the use of time as a public health control with potentially hazardous food - fresh chopped garlic with butter at grill.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 1100 - The food contact surface of the dough bins are not smooth, contains cracks, or pits and can not be easily cleaned.
  Repair or replace the dough bins to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
The purpose of this visit was to conduct the first routine inspection of firm since it has opened. Firm corrected critical items on the spot. Correct all other items within 2 days. Kitchen was clean. Employee were observed wearing gloves while handling read-to-eat (RTE) foods. Hot and cold holding food temperatures were good. Dish machine was sanitizing.

April 12, 2007 (Follow-up)

Violation: 2830 - Repeat The wall juncture at coving on the pizza wall is not sealed in several tight. There are holes in the floor by the soda syrup rack.
Seal floor and wall juncture and cover holes in floor so they are smooth and easily cleanable.
Comments:
The bar dishmachine is draining on floor. Repair the leak at dish machine. Provide hand wash signs at all hand sinks the emloyees use. Approved for permit. Firm plans to open within one week.

March 30, 2007 (Pre-Opening)

Violations:

• 2830 - Floor and wall juncture is not sealed in several areas. There is coving tile missing by the ice machine,
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2890 - Light bulb in dry storage not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3080 - Less than 20 foot candles of light was noted at front line.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3080 - Less than 10 foot candles of light was noted in the dry storage area.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3080 - Less than 50 foot candles of light was noted at prep cooler where cutting boards are located.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 3170 - There are a few small holes in wall in oil tank and hot water heater area. The walls are not finished in all of the dinning area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Correct the above items. Finish construction in all areas. Apply for a Health Permit. A follow-up inspection will be done.