Panera Bread #724, 8365 Leesburg Pike, Vienna, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Panera Bread #724
Address: 8365 Leesburg Pike, Vienna, Virginia
Total inspections: 30
Last inspection: Apr 21, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-306.11 - Repeat The food on display is not protected from contamination. Items at the bakery, both the front line pastries, and the back line, baskets of bagels are not protected by sneeze guards or other effective means.
  • 4-501.114(C) - Critical Repeat Chemical concentration of Quaternary Ammonium observed too low, at 0ppm at bucket and at 50ppm directly from dispenser at 3vat sink.
April 21, 2009Follow-up11Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in hot holding.
  • 3-306.11 - The food on display is not protected from contamination. Items at the bakery, both the front line pastries, and the back line, baskets of bagels are not protected by sneeze guards or other effective means.
  • 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Panini sandwiches observed between 95F-114F, Sausage patties observed at 115F, Egg sandwich observed at 104F.
  • 4-302.14 - There is no working test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.A test kit that appeared damaged by water or liquid was observed to read 200ppm at both 3-vat sink and wiping cloth buckets, while EHS test strips showed about 50ppm at all stations.
  • 4-501.114(C) - Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Both the 3-vat sink and the wiping cloth buckets were observed at 50ppm, it is suspected that the quat dispenser at the 3-vat sink is not functioning properly.
  • 6-501.111(D) - Repeat Harborage conditions exist. Observed several fruit flies on the front cookline.
March 27, 2009Routine--Details / Comments
43.1-3-4(a)-(h) - Repeat 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.September 29, 2008Follow-up01Details / Comments
  • 3-305.11(A)(3) - Food stored on the floor in the walk-in freezer.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Hot panini sandwiches in hot holding cabinet measured at 109-130F.
  • 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:: Small walk-in refrigerator. External display thermometer read -40F, temperature measured with calibrated thermometer was 45F.
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: Small walk-in refrigerator observed at 45F.
  • 4-602.11(E)(4) - Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Ice chutes at the soft drink dispensing unit observed moldy. Fresh brewed ice tea dispensers also observed moldy.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of mold: caulking at the women's restroom handsink.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located at the kitchen, near dishmachine is blocked, preventing access by employees for easy handwashing.
  • 5-501.113(B) - Outside refuse container was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
August 18, 2008Routine18Details / Comments
  • 3-403.11(D) - Corrected During Inspection Critical The facility policy to make warm sandwiches is to mae ahead of time, bakes in the oven to rapidly heat the sandwiches and then hot hold the sandwiches. During inspection in was observed that the chicken sandwiches were not heated in the oven before placing the sandwiches in the hot hold units. The observed temperature of the sandwiches was 54F.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Observed hot holding sandwiches at 54F.
  • 3-701.11(A) - Corrected During Inspection Critical Observed a moldy lemon on a box of lemons.
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed the wiping cloth bucket in the sandwich making area had a concentration of less then 50 ppm
  • 4-601.11(A) - Corrected During Inspection Critical The following equipment was observed soiled to sight and touch: the sliced that was covered by plastic.
January 31, 2008Critical Procedures50Details / Comments
No violation noted during this evaluation. October 02, 2007Complaint00Details / Comments
No violation noted during this evaluation. September 10, 2007Complaint00Details / Comments
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Deli meats and shredded chicken are being sliced approximately 10:30am every morning, individually wrapped or bagged and then being stored in large quantities in plastic bags at walk-in refrigerator.
  • 4-602.11(E)(4) - Repeat Surfaces of ice bins at the kitchen is not being cleaned as required, inside of lid observed dirty.
July 31, 2007Follow-up02Details / Comments
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Deli meats and shredded chicken are being sliced approximately 10:30am every morning, individually wrapped or bagged and then being stored in large quantities in plastic bags at walk-in refrigerator.
  • 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: Container of moldy strawberries at walk-in bread cooler, middle shelf at front.
  • 4-602.11(E)(4) - Surfaces of ice bins at the kitchen is not being cleaned as required, inside of lid observed dirty.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: all equipment exiting dishmachine.
  • 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Dishmachine observed dispensing 0ppm to 10ppm, line leading from sanitizer bucket to machine may be in disrepair.
  • 4-904.11(B) - Corrected During Inspection Unwrapped spoons were not stored at espresso machine with the handles up.
July 30, 2007Routine33Details / Comments
No violation noted during this evaluation. July 24, 2007Follow-up00Details / Comments
43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard:1. Sewage back-up has affected all restrooms in establishmentJuly 23, 2007Complaint10Details / Comments
  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  • 4-501.114(C) - Corrected During Inspection Critical Repeat Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Concentration at wiping cloth bucket at back prep table and at front sandwich prep area at 100ppm.
  • 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: All items exiting low temperature dishmachine.
  • 4-703.11(C) - Corrected During Inspection Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) CFM called technician during inspection
February 09, 2007Critical Procedures31Details / Comments
  • 2-103.11(I) - CFM is not properly instructing employees on correct methods of sanitization. Observed 0ppm of quat at wiping cloth buckets at bakery and 100ppm of quat at bucket in kitchen.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths. Observed wet wiping cloths being stored in bucket without any sanitizing solution at espresso machine/bakery.
  • 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination. Open jar of peanut butter observed at sandwich station near cashier monitor.
  • 3-501.13(A)-(D) - Corrected During Inspection Observed frozen bags of soup thawing in stagnant water at three-vat sink. CFM corrected by turning water on.
  • 3-501.16(A)(2)(a) - Critical The following item was observed cold holding at improper temperatures:1. Turkey in plastic container with blue lid in walk-in cooler, 53-55F.
  • 4-301.11 - Beverage Air Reach-in refrigerator (47F) at end of bakery line, used to hold large containers of cream cheese and fruit cups, is not currently operating as required to hold food at a temperature of 41f or below. Unit door was observed hanging off its hinges, preventing a tight seal from forming and allowing cool air to escape. CFM stated repair technician was called.
  • 4-501.11(A) - Beverage Air reach-in refrigerator at bakery holding cream cheese and fruit cups was observed in a state of disrepair and damaged, with door broken, prevent a tight seal from forming.
  • 4-501.114(C) - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Dispensing unit at three-vat sink is dispensing sanitizing solution at 100ppm.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: 1. Knife rack at end of prep line, near customer pick-up.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. All dishes exiting dishmachine.
  • 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Sanitizer bucket attached to dishmachine was 3/4 full but machine did not seem to be dispensing. CFM called technician during inspection.
  • 5-205.11(A) - The handwashing facility located at the back kitchen is blocked with carts and other equipment, preventing access by employees for easy handwashing.
  • 5-205.11(B) - The handwashing station at the kitchen near dishmachineis being used to clean equipment and utensils. Scoops and utensils were found at handsink.
  • 6-501.12(A) - Observed that the following physical structure in the in the kitchen are in need of cleaning:1. Wall and floor behind and beneath 3-vat sink and dishmachine2. Hood over the dishmachine.
  • 6-501.16 - Observed that mops are improperly stored between use.
  • 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Unlabled spray bottle with blue liquid found at back, near mop sink.
December 28, 2006Routine611Details / Comments
No violation noted during this evaluation. August 04, 2006Follow-up00Details / Comments
  • 3-501.16B - Critical Repeat In conjunction with 4-301.11: The following foods are cold holding at improper temperatures: 1. tuna salad: 55f. 2. sliced turkey: 50f-62f. 3. pre-cooked chicken strips: 57f. 4. salad dressings: 66f. 5. crumbled bleu cheese and other cheeses: 62f. 6. fresh fruit like strawberries: 66f. 7. chicken salad: 53f.
  • 4-301.11 - Observed the following refrigeration and freezer units not operating as required: 1. Beverage Air 3-door reach-in refrigerator@sandwich prep. station: 55f. 2. 2-door/2-drawer reach-in refrigerator@salad prep. station: 55f. 3. Beverage Air 3-door reach-in refrigerator for back up food storage in the kitchen: 58f. 4. Walk-in freezer: Unit is completely not working: 70f.
  • 43.1-3-1A - Critical Observed the 2005 Fairfax County Health Department permit posted on the wall behind the bakery cashier station.
  • 43.1-3-5 - Critical Observed several refrigeration units and the walk-in freezer not working as required.
August 03, 2006Complaint31Details / Comments
No violation noted during this evaluation. June 13, 2006Follow-up00Details / Comments
  • 3-302.12 - Repeat Observed an unlabeled spray bottle of water and unlabeled contianer of flour.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed the wet cloth at the espresso station stored in an empty container instead of a bucket filled with sanitizer solution.
  • 3-305.11A3 - Observed boxed food items on the floor of the walk-in refrigerator.
  • 3-501.16B - Critical The following food items were observed cold holding at improper temperatures:1. portioned roast beef on the 2-door, 2-drawer reach-in prep top. 2. portioned chicken on the 2-door, 2-drawer reach-in prep top.
  • 4-101.19A - A wicker basket is used as a food contact surface to store bread.
  • 4-501.114C - Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed only 100ppm dispensed from the dispenser at the three-compartment sink used to create sanitizer buckets.
  • 4-501.11B - Repeat The door gaskets of the following units are torn:1. 2-door, 2-drawer reach-in prep refrigerator2. Beverage Air 3-door reach-in prep refrigerator3. Beverage Air reach-in refrigerator
  • 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: 1. All dishware exiting the dishmachine which is not sanitizing at proper temperatures.
  • 4-703.11C - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114). Observed the dishmachine dispensing 0ppn chlorine.
  • 4-904.11B - Repeat Unwrapped knives, forks, and spoons were not stored with the handles facing one direction at the service station.
  • 43.1-3-4 - Repeat 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
  • 5-202.12A - Water from the handwashing sink at the sandwich station (71F) was measured at a temperature less than 110F.
  • 5-205.11A - The handwashing facility located by the dishmachine is blocked by carts, preventing access by employees for easy handwashing.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door. Observed light entering between the bottom of the door and the door frame, suggesting easy entrance by pests.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the back hand washing sink.
  • 7-102.11 - Corrected During Inspection Critical Repeat Working containers of glass cleaner are not properly labeled. Observed an unlabeled spray bottle.
June 13, 2006Routine511Details / Comments
No violation noted during this evaluation. June 13, 2006Follow-up00Details / Comments
  • 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a bowl used as a scoop in ready-to-eat mushrooms and ready-to-eat ice.
  • 3-302.12 - Repeat Observed unlabeled spray bottles of water and oil.
  • 3-304.14A - Repeat Wiping cloths improperly used. Observed a cloth used as traction beneath a tomato container within the 3-door reach-in prep refrigerator.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
  • 4-202.16 - Repeat Dishrack found used for the following: 1. to elevate soup off the floor near the dishmachine.
  • 4-402.11A - Repeat The back handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Observed the handsink in need of re-caulking to the wall.
  • 4-501.11B - Repeat The following door gasket of the were observed torn or not tight fitting to the seal:1. 2-door, 2-drawer reach-in prep refrigerator2. 3-door reach-in prep refrigerator3. Beverage Air reach-in drink refrigerator4. Beverage Air reach-in milk refrigerator5. Beverage Air 2-door reach-in refrigeratorAlso observed the curtains torn on the walk-in freezer.
  • 4-903.11A - Repeat A box of single service cups was found stored on the floor in the dry storage area.
  • 4-904.11B - Repeat Unwrapped forks were not stored at the bakery area with the handles facing one direction.
  • 43.1-3-4 - Repeat 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
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the back door. Observed light entering through the bottom of the door, suggesting easy entrance for pests.
  • 6-303.11A - Repeat Inadequate lighting was noted in the walk-in refrigerator. Observed two burnt out light bulbs.
  • 6-501.11 - Repeat Observed a ceiling panel missing above the water heater.
  • 6-501.16 - Repeat Observed mops in the mop bucket and the mop sink not hung up to air dry.
  • 7-102.11 - Critical Repeat Working containers of cleaning products are not properly labeled. Observed an unlabeled spray bottle.
November 03, 2005Follow-up213Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a bowl used as a scoop in ready-to-eat mushrooms and ready-to-eat ice.
  • 3-302.12 - Observed unlabeled spray bottles of water and oil.
  • 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed a cloth used as traction beneath a tomato container within the 3-door reach-in prep refrigerator.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
  • 4-202.16 - Dishrack found used for the following: 1. to elevate soup off the floor near the dishmachine.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-402.11A - The back handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Observed the handsink in need of re-caulking to the wall.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed the dispenser at the mop sink dispensing 100ppm, therefore all the wet cloth buckets were observed at 100ppm.
  • 4-501.11B - Repeat The following door gasket of the were observed torn or not tight fitting to the seal:1. 2-door, 2-drawer reach-in prep refrigerator2. 3-door reach-in prep refrigerator3. Beverage Air reach-in drink refrigerator4. Beverage Air reach-in milk refrigerator5. Beverage Air 2-door reach-in refrigeratorAlso observed the curtains torn on the walk-in freezer.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. All dishware exiting the dishmachine that is not sanitizing at the proper concentration of chlorine.
  • 4-703.11C - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  • 4-903.11A - Corrected During Inspection A box of single service cups was found stored on the floor in the dry storage area.
  • 4-904.11B - Unwrapped forks were not stored at the bakery area with the handles facing one direction.
  • 43.1-3-4 - 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
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the back door. Observed light entering through the bottom of the door, suggesting easy entrance for pests.
  • 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator. Observed two burnt out light bulbs.
  • 6-501.11 - Observed a ceiling panel missing above the water heater.
  • 6-501.16 - Observed mops in the mop bucket and the mop sink not hung up to air dry.
  • 7-102.11 - Corrected During Inspection Critical Working containers of cleaning products are not properly labeled. Observed an unlabeled spray bottle.
November 03, 2005Routine514Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a bowl used as a scoop in ready-to-eat mushrooms and ready-to-eat ice.
  • 3-302.12 - Observed unlabeled spray bottles of water and oil.
  • 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed a cloth used as traction beneath a tomato container within the 3-door reach-in prep refrigerator.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
  • 4-202.16 - Dishrack found used for the following: 1. to elevate soup off the floor near the dishmachine.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-402.11A - The back handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Observed the handsink in need of re-caulking to the wall.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed the dispenser at the mop sink dispensing 100ppm, therefore all the wet cloth buckets were observed at 100ppm.
  • 4-501.11B - Repeat The following door gasket of the were observed torn or not tight fitting to the seal:1. 2-door, 2-drawer reach-in prep refrigerator2. 3-door reach-in prep refrigerator3. Beverage Air reach-in drink refrigerator4. Beverage Air reach-in milk refrigerator5. Beverage Air 2-door reach-in refrigeratorAlso observed the curtains torn on the walk-in freezer.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. All dishware exiting the dishmachine that is not sanitizing at the proper concentration of chlorine.
  • 4-703.11C - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
  • 4-903.11A - Corrected During Inspection A box of single service cups was found stored on the floor in the dry storage area.
  • 4-904.11B - Unwrapped forks were not stored at the bakery area with the handles facing one direction.
  • 43.1-3-4 - 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
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the back door. Observed light entering through the bottom of the door, suggesting easy entrance for pests.
  • 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator. Observed two burnt out light bulbs.
  • 6-501.11 - Observed a ceiling panel missing above the water heater.
  • 6-501.16 - Observed mops in the mop bucket and the mop sink not hung up to air dry.
  • 7-102.11 - Corrected During Inspection Critical Working containers of cleaning products are not properly labeled. Observed an unlabeled spray bottle.
November 03, 2005Routine514Details / Comments
6-501.111C - Critical Adequate methods are not being used to control pests. Observed several flies throughout the establishment.August 09, 2005Complaint10Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered crispy noodles.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
  • 4-501.11B - Repeat The components of the following units are torn and damaged: 1. gaskets of the Beverage Air milk reach-in refrigerator. 2. curtains on the walk-in freezer.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door. Observed the bottom of the back door not tight fitting to the frame.
May 30, 2005Follow-up13Details / Comments
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered crispy noodles.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
  • 3-501.16B - Corrected During Inspection Critical Repeat Chicken (50F) and cheese (50F) on the 2-door, 2-drawer reach-in prep top observed cold holding at improper temperatures.
  • 4-501.11B - Repeat The components of the following units are torn and damaged: 1. gaskets of the Brown walk-in refrigerator. 2. gaskets of teh Beverage Air milk reach-in refrigerator. 3. curtains on the walk-in freezer.
  • 5-203.14A - Critical Repeat Observed three hoses attached to faucet fixtures. The hoses extended below the flood rim level of the sink basin.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door. Observed the bottom of the back door not tight fitting to the frame.
April 21, 2005Follow-up--Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed a can of oranges dented on the side seam on the shelf with other cans in good condition intended for service.
  • 3-302.11A4 - Corrected During Inspection Critical Observed uncovered crispy noodles.
  • 3-302.12 - Observed unlabeled containers of bulk ingredients/spices.
  • 3-304.14B2 - Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed soup on the floor of the Brown walk-in refrigerator and food on the floor of the walk-in refrigerator and the Kolpak walk-in freezer.
  • 3-501.13 - Corrected During Inspection Observed soup thawing at room temperature.
  • 3-501.16B - Corrected During Inspection Critical Repeat Chicken (55F) on the 2-door, 2-drawer reach-in prep top observed cold holding at improper temperatures.
  • 4-101.111 - The nonfood contact surface of the cardboard lined with paper on the shelf in the Beverage Air 2-door reach-in refrigerator is absorbant and therefore is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-301.11 - The 2-door, 2-drawer reach-in prep top refrigerator (57F) was observed with an ambient air temperature greater than 41F.
  • 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 0ppm bleach in the sanitizer bucket.
  • 4-501.11B - Repeat The components of the following units are torn and damaged: 1. gaskets of the Brown walk-in refrigerator. 2. gaskets of teh Beverage Air milk reach-in refrigerator. 3. curtains on the walk-in freezer.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. gaskets on the Kolpak walk-in refrigerator, the Beverage Air 2-door reach-in refrigerator, and the 3-door reach-in prep refrigerator.
  • 5-203.14A - Critical Observed three hoses attached to faucet fixtures. The hoses extended below the flood rim level of the sink basin.
  • 6-202.11A - Observed the light bulb in the walk-in refrigerator not covered by a protective shielding.
  • 6-202.15 - Openings to the exterior of the building are present along the back door. Observed the bottom of the back door not tight fitting to the frame.
  • 6-501.16 - Observed a mop in the mop bucket not hung up to air dry.
  • 7-102.11 - Corrected During Inspection Critical Working containers of toxins are not properly labeled. Observed two spray bottles of toxins not labeled with their contents.
April 08, 2005Routine611Details / Comments
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed cups being used as scoops in coffee beans.
  • 6-305.11B - Repeat Lockers or other suitable facilities are not provided or are not being used for employees clothing and other possessions. Observed clothes such as jackets kept with wrapped single service containers.
  • 4-501.11B - Repeat The door gasket of most refrigeration units are damaged (e.g. Bevereage Air, 2-door 2 drawer unit, walk in refrigerator, Beverage Air cream cheese case, beverage air milk case, beverage air juice case). NOTE: Manager stated that gaskets are on order.
  • 4-204.112B - Repeat There was only a broken temperature measuring device located in the 2 door and 2 drawer unit at the front line.
  • 4-501.114C - Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the sanitize buckets.
October 25, 2004Follow-up14Details / Comments
  • 3-501.16B - Critical Repeat The following foods were found cold holding at improper temperatures: 1. Small cooked chicken breasts (51F) 2. deli meat (58F). 3. chicken salad (47F). 4. ceaser dressing (52).
  • 6-305.11B - Repeat Lockers or other suitable facilities are not provided or are not being used for employees clothing and other possessions. Observed clothes such as jackets kept with wrapped single service containers.
  • 4-501.11B - Repeat The door gasket of most refrigeration units are damaged (e.g. Bevereage Air, 2-door 2 drawer unit, walk in refrigerator, Beverage Air cream cheese case, beverage air milk case, beverage air juice case). NOTE: Manager on duty at the time of the inspection stated he would order the necessary gaskets.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed lemonade stored on the floor in the walk in freezer.
  • 4-204.112B - Repeat There was only a broken temperature measuring device located in the 2 door and 2 drawer unit at the front line.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed cups being used as scoops in coffee beans.
  • 4-501.114C - Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the sanitize buckets.
  • 43.1-3-3A - Critical Repeat A CFM with an expired card was present at the time of operation. Another CFM said she had a certificate but not a picture ID. The GMs CFM card was present but he was not at the establishment during the inspection.
  • 4-501.11A - Repeat 1. The 2-door 2-drawer deli prep unit was observed in a state of disrepair. Observed the unit holding temperature at 49F. 2.
October 11, 2004Follow-up36Details / Comments
  • 4-202.16 - Dish racks found used for the following: 1. To eleveate thawing foods of the floor.
  • 4-501.114A - Critical Chlorine sanitizing solution used in the dishwasher was not at an acceptable concentration. Observed no chlorine being dispensed.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties. Observed the following: 1. Deli units overstocked, preventing proper temperatures from being maintained. 2. The sanitize basin being used for purposes other than sanitizing (eg. to make lemonade).
  • 3-501.16A - Critical Deli meat in paninis found hot holding at improper temperatures in the warming units.
  • 3-501.16B - Critical Repeat The following foods were found cold holding at improper temperatures: 1. Small cooked chicken breasts (52F) 2. turkey deli meat (51F).
  • 6-305.11B - Lockers or other suitable facilities are not provided or are not being used for employees clothing and other possessions.
  • 43.1-3-1A - Critical Observed the permit posted behind a wall where it could not be viewed by teh consumer
  • 4-501.11B - Repeat The door gasket of most refrigeration units are damaged (e.g. Bevereage Air, 2-door 2 drawer unit, walk in refrigerator, Beverage AIr cream cheese case, beverage air milk case, beverage air juice case)
  • 7-102.11 - Critical Working containers of chemicals are not properly labeled. Observed a chemical by the mop sink not labeled.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed soup stored on the floor in the walk in freezer.
  • 4-204.112B - There was no temperature measuring device located in the 2 door and 2 drawer unit at the front line.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls and cups being used as scoops in coffee beans, flour, sugar, etc.
  • 3-501.13 - Observed soup thawing at room temperature.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the sanitize buckets.
  • 43.1-3-3A - Critical A CFM with an expired card was present at the time of operation.
  • 4-501.11A - Repeat 1. The 2-door 2-drawer deli prep unit was observed in a state of disrepair. Observed the unit holding temperature at 52F. 2. The glass door refrigerator holding cream cheese was noted with a broken door, allowing no seal.
October 08, 2004Routine--Details / Comments
  • 5-205.15B - Found faucet leaking at 3-compartment sink.
  • 3-501.16B - Critical Repeat Found the following foods cold holding at improper temperatures:1. chicken salad at 45F, and tuna salad at 44F, in top sandwich prep unit;2. deli turkey at 55F on prep table being prepped into sandwiches.
  • 6-501.16 - Repeat Found mops not hung up to air dry in mop sink.
  • 2-401.11A - Critical Found partially consumed water bottle on dry goods shelving.
  • 3-302.11A4 - Critical Observed uncovered coffee grounds, on lower shelf front area, and under coffee machine.
  • 6-501.12A - Found:1. liquid from leaked trash on floor beside water heater;2. wet and dirty wiping cloths on top of large stack of dirty aprons beside mop sink (small flying insects there, too);3. dirty ceiling tiles in kitchen, especially around ceiling ventilation vents.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets of BevAir (drinks) front prep refrig.
  • 6-501.111C - Critical Found fruit flies in women's rest room, and in back kitchen area near mop sink.
  • 4-501.11A - Repeat Found front area salad prep refrig. at 49F, and BevAir (milk) prep refrig. at 46F.
  • 4-501.11B - Repeat The door gaskets of several of the front area prep refrigerators are torn.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the back door.
  • 2-102.11J - Critical The person in charge failed to identify the correct santizing agent used in front area sanitizing buckets.
July 12, 2004Routine57Details / Comments
No violation noted during this evaluation. July 12, 2004Complaint00Details / Comments

April 21, 2009 (Follow-up)



Violations:
  • 3-306.11 - Repeat The food on display is not protected from contamination. Items at the bakery, both the front line pastries, and the back line, baskets of bagels are not protected by sneeze guards or other effective means.
    Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
  • 4-501.114(C) - Critical Repeat Chemical concentration of Quaternary Ammonium observed too low, at 0ppm at bucket and at 50ppm directly from dispenser at 3vat sink.
    CFM contacted Ecolab, repair invoice must be received by 4/23/09. Until fixed add additional Quat manually to 200ppm and use test strips according to direction (10 seconds).
Comments:
The purpose of today's visit was to conduct a follow-up inspection. Paninis were labeled with time made. PIC knew that they must be used (served or discarded) within 4 hours. Temperature (hot holding) were about 100-120F and therefore only time, not temperature is used. CFM and PIC were aware all sandwiches and items held in the warmers must first be heated to 135F in oven and all items must be labeled, preferably each tray. Please fax invoice by 4/23/09.

March 27, 2009 (Routine)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in hot holding.
    The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods shall be reheated to an internal temperature of above 135F if commercially processed.
  • 3-306.11 - The food on display is not protected from contamination. Items at the bakery, both the front line pastries, and the back line, baskets of bagels are not protected by sneeze guards or other effective means.
    Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
  • 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Panini sandwiches observed between 95F-114F, Sausage patties observed at 115F, Egg sandwich observed at 104F.
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above. CFM stated that some of the items had been made within the past 20 minutes, it is suspected that items are not being properly reheated to 135F prior to placing in the warmers. All items should either be discarded or reheated to a minimum of 135F before placing in the warmers. After they are placed at the warmers, they must then be held at 135F or you may use Time as a Public Health control for a maximum of 4 hours. Egg sandwiches were discarded due to end of breakfast service, however, establishment was very busy and CFM did not reheat other sandwiches.
  • 4-302.14 - There is no working test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.A test kit that appeared damaged by water or liquid was observed to read 200ppm at both 3-vat sink and wiping cloth buckets, while EHS test strips showed about 50ppm at all stations.
    A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
  • 4-501.114(C) - Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Both the 3-vat sink and the wiping cloth buckets were observed at 50ppm, it is suspected that the quat dispenser at the 3-vat sink is not functioning properly.
    A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. CFM shall contact Ecolab immediately to have dispenser repaired. Until then, employees were instructed to add additional Quat by hand and verify the concentration using test strip, concentration must be 200ppm. Please provide a copy of repair order from Ecolab by Monday March 30, 2009.
  • 6-501.111(D) - Repeat Harborage conditions exist. Observed several fruit flies on the front cookline.
    Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.Drains at most sinks were observed dirty or containing food debris, additionally food debris was noted underneath or behind refrigerators, in proofing oven, and underneath prep tables. Ensure employees are cleaning all drains and all floors, moving equipment if necessary, every evening.
Comments:
The purpose of today's visit was to conduct a routine inspection.
The violation regarding the hot holding of panini sandwiches has been cited 3 times in the past 18 months and your file will be referred for further enforcement actions. Ensure that all employees are aware that eggs must be cooked to a minimum of 155F and all other sandwiches be heated to 135F in the oven BEFORE placing in warmers. Warmers should be turned on in the morning prior to use to ensure they are warm, items in the warmers MUST either maintain a temperature of 135F or above OR you may use Time as a Public Health Control and serve or discard items within 4 hours. It is highly suspected that all the sandwiches observed today are not being reheated properly prior to placing in the warmers. Ensure employees are verifying temperatures regularly.
The other following violations must also be corrected within 10 days and will be verified at the next inspection:
1. Fax a copy of the repair order or invoice from the repair of the sanitizer dispenser.
2. Obtain a new test kit for Quaternary Ammonium.
3. Have employees clean more thoroughly in the evenings and if fruit flies persist contact your pest control company.
Please contact me if you have any questions Thank you.
NOTES:
-Water Heater-AO Smith; inaccessible- at back of establishment, blocked by supplies
-Dish Machine-Jackson ES2000; dispensing 100ppm chlorine; QUAT used at 3-vat and buckets, observed at 50ppm.
-Pest Control - 1/month

September 29, 2008 (Follow-up)



Violation: 43.1-3-4(a)-(h) - Repeat 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.
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.
Comments:
The purpose of today's visit was to conduct a follow-up inspection to a complaint. Establishment has had fog treatment from pest control company, CFM stated that the entire establishment was cleaned on 9/28/08, all equipment at the front bakery area and back bakery area were moved and dead pests were removed. CFM has changed pest control agreement to provide treatment weekly, it is highly suggested that this continues for at least 1-2 months to ensure that pests are eliminated.
CFM also is looking into changing the location of the drainage lines for proofer so that it is not internal. Establishment was noted to be free of the food debris noted on the last inspection. Follow-up concerning this violation will occur at your next routine inspection.
Please note that you must provide a copy of a valid CFM card by October 10, 2008 to the Health Department, Attn: Lucia Laguzzi at (703) 385-9568.

August 18, 2008 (Routine)



Violations:
  • 3-305.11(A)(3) - Food stored on the floor in the walk-in freezer.
    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. Purchase additional shelving units.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Hot panini sandwiches in hot holding cabinet measured at 109-130F.
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above. Unit temperature had not been turned up after breakfast service, CFM corrected. Ensure employees are heating sandwiches to 135F or above in the oven BEFORE placing at the cabinet. Once in the cabinet the sandwiches MUST be held at 135F or above, regardless or whether or not they will be reheated per order.
  • 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment:: Small walk-in refrigerator. External display thermometer read -40F, temperature measured with calibrated thermometer was 45F.
    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. Either fix existing thermometer or purchase an ambient thermometer to place in unit.
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: Small walk-in refrigerator observed at 45F.
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately.
  • 4-602.11(E)(4) - Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Ice chutes at the soft drink dispensing unit observed moldy. Fresh brewed ice tea dispensers also observed moldy.
    Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of mold: caulking at the women's restroom handsink.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located at the kitchen, near dishmachine is blocked, preventing access by employees for easy handwashing.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • 5-501.113(B) - Outside refuse container was uncovered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Instruct employees to CLOSE the lids after every use.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
Comments:
The purpose of today's visit was to conduct a routineinspection. Continue to train employees to check temperature of hot panini sandwiches, they must be heated to a minimum temperature of 135F in the oven before placing them in the hot holding cabinet. Once in the cabinet they must maintain a temperature of 135F regardless of whether they are being reheated per order.
All remaining violations shall be corrected within ninety (90) days. Please contact me with any questions. Thank you.
NOTES:
-Water Heater-AO Smith; inaccessible- at back of establishment, blocked by supplies
-Dish Machine-Jackson ES2000; dispensing 100ppm chlorine; QUAT used at 3-vat and buckets, observed at 200ppm; test strips available
-All food is received pre-cooked, deli meat and sandwich fillings are portioned from 8-10am and stored in prep units. Temperatures taken were above 45F but items had been recently prepped and were in use.

January 31, 2008 (Critical Procedures)



Violations:
  • 3-403.11(D) - Corrected During Inspection Critical The facility policy to make warm sandwiches is to mae ahead of time, bakes in the oven to rapidly heat the sandwiches and then hot hold the sandwiches. During inspection in was observed that the chicken sandwiches were not heated in the oven before placing the sandwiches in the hot hold units. The observed temperature of the sandwiches was 54F.
    The reheating of food must be a rapid process taking less then two hours before the food item is hot held. The hot holding equipment is not suffeint to properly reheat food. The facility reheats commerically processed food so the food must reach an interal temperature of 135F before the item may be hot held. The sandwiches wear place in the ovens to be proper reheated.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Observed hot holding sandwiches at 54F.
    Hot hold food must maintain a temperature of 135F or more.
  • 3-701.11(A) - Corrected During Inspection Critical Observed a moldy lemon on a box of lemons.
    Food that is unsafe shall be discarded to prevent contamination of other food. Lemon was discarded.
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed the wiping cloth bucket in the sandwich making area had a concentration of less then 50 ppm
    The quaternary ammoniun solution should have a concentration of 200 ppm. The facility shall test the wiping cloth buckets and change them as needed. It is reconmened that before the lunch hour the buckets are made fresh and should be changed at least more during the lunch hour. The wiping cloth buckets were remade.
  • 4-601.11(A) - Corrected During Inspection Critical The following equipment was observed soiled to sight and touch: the sliced that was covered by plastic.
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection an investigate of complaint of a foodborne illness that was received by the health department on 1/31/08. There were risk factors observed that could cause a foodborne illness but due to nature of the illness the complaint can not be confirmed at this time. The facility did take action to correct violations observed during inspection. The facility shall maintain the violations as corrected. If there are any questions please contact the EHS inspector. Thank you.

October 02, 2007 (Complaint)

Comments:
The purpose of today's visit was to conduct a complaint inspection. Complainant alleges that panini press is producing too many fumes/smoke. CFM state that a non-stick spray is sprayed on the press before each sandwich is heated and that the press is left on for the majority of the day. He demonstrated the process and while some fumes were observed they were not sufficient to warrant the need for a hood or an additional vent. Both of the presses are cleaned daily, I stressed to the CFM to unplug and clean the presses in between lunch and dinner. Complaint is not confirmed. Thank you.

September 10, 2007 (Complaint)

Comments:
The purpose of the following complaint was to inform the following establishment of a complainant's observation of money being placed on a customer's tray and money coming in contact with foods.
After speaking with the Manager on duty the nature of the complaint was explained in detail. Manager ensured that they practices usually do not take place. Manager will discuss with employees. (Complaint was investigation was conducted via telephone per guidance of EHS Supervisor).
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.

July 31, 2007 (Follow-up)



Violations:
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Deli meats and shredded chicken are being sliced approximately 10:30am every morning, individually wrapped or bagged and then being stored in large quantities in plastic bags at walk-in refrigerator.
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods. FOR EXAMPLE- deli meats and chicken can still be individually wrapped, but do not store large quantities in large containers, instead store them in small quantities in shallow metal pans in freezer until product reaches 41F before placing at sandwich/salad prep. TOMATOES can be stored whole or sliced in the freezer. Continue to train employees.
  • 4-602.11(E)(4) - Repeat Surfaces of ice bins at the kitchen is not being cleaned as required, inside of lid observed dirty.
    Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
Comments:
The purpose of today's visit was to conduct a follow-up inspection regarding the operation of Jackson ES2000 dishmachine. Dishmachine operating properly at 100ppm chlorine, plastic hose leading from sanitizer bucket to machine was replaced. Machine may now be used, please contact me with any questions. Thank you.

July 30, 2007 (Routine)



Violations:
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Deli meats and shredded chicken are being sliced approximately 10:30am every morning, individually wrapped or bagged and then being stored in large quantities in plastic bags at walk-in refrigerator.
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods. FOR EXAMPLE- deli meats and chicken can still be individually wrapped, but do not store large quantities in large containers, instead store them in small quantities in shallow metal pans in freezer until product reaches 41F before placing at sandwich/salad prep. TOMATOES can be stored whole or sliced in the freezer. Continue to train employees.
  • 3-701.11(A) - Corrected During Inspection Critical The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: Container of moldy strawberries at walk-in bread cooler, middle shelf at front.
    A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. Ensure that employees are not storing personal food items in refrigerators where it can contaminate food being served to public.
  • 4-602.11(E)(4) - Surfaces of ice bins at the kitchen is not being cleaned as required, inside of lid observed dirty.
    Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: all equipment exiting dishmachine.
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Dishmachine observed dispensing 0ppm to 10ppm, line leading from sanitizer bucket to machine may be in disrepair.
    Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
  • 4-904.11(B) - Corrected During Inspection Unwrapped spoons were not stored at espresso machine with the handles up.
    Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
Comments:
The purpose of today's visit was to conduct a routine inspection. Please contact me when the dishmachine is repaired so I can conduct a follow-up inspection. Do NOT use the dishmachine until it can be repaired. Continue to train all employees on proper cooling methods and cold and hot holding temperatures. Please contact me if you have any further questions. Thank you.
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held
-COLD at 41F or below or
-HOT at 135F or above.
4. Calibrate all food thermometers once a week in cup completely filled with ICE AND COLD WATER to a temperature of 32F. Replace thermometers as needed.
5. Maintain pest control services as needed. Keep records of all services provided.
6. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
7. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
8. Test your DISHMACHINE occasionally to ensure it is functioning properly at 100ppm chlorine.
9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
-Water Heater-AO Smith; inaccessible- at back of establishment, blocked by supplies
-Dish Machine-Jackson ES2000; dispensing 10ppm chlorine; QUAT used at 3-vat and buckets, observed at 200ppm; test strips available
Food Temperatures continued:
French onion soup-180F
Hot panini (heated to min 135F in oven then placed in hot hold, max 4 hrs)-123F
Tomatoes, chopped @ salad- 50F (sliced <1hr ago)
Chicken, red and clear bags @ salad-49F
Sliced tomatoes @ sandwich- 46F (sliced <1hr ago)
Turkey @ sandwich -46F
Chicken, clear bag @ sandwich- 46F

July 24, 2007 (Follow-up)

Comments:
The purpose of today's visit was to verify that sewage backup/plumbing had been repaired and the bathrooms cleaned. No backup observed at either bathroom or at any drain in establishment. Please contact me with any questions. Thank you.

July 23, 2007 (Complaint)



Violation: 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard:1. Sewage back-up has affected all restrooms in establishment
The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected. A follow-up inspection shall be conducted to ensure the imminent health hazard has been eliminated. Please notify me when the violations are corrected. You may not operate until the Health Department reinstates the permit to operate. ALL surfaces that were affected (floors, walls, toilets, etc) must be SANITIZED.
Comments:
The purpose of today's visit was to conduct a complaint inspection. Complainant alleged that a sewage backup was observed in kitchen and dining room.
CFM was aware of complaint, building management was on site and had closed all bathrooms at establishment due to sewage back-up. No other areas of establishment are affected, all floor drains at cookline and kitchen were working properly. Establishment was closed and CFM was asked to stop serving the public, CFM was instructed to remain close until plumbing issue can be resolved.
ALL floors and all surfaces in the bathrooms must be cleaned with bleach water, due to possibility of tracking sewage and fecal material throughtout restaurant. Bleach water mixture should contain 1/4 cup bleach per 1 gallon of water. Please contact me at the number provided once the plumbing is repaired, I will inspect the bathrooms to ensure they are not backing up or if unavailable I will reinstate your permit verbally. Contact me with any questions. Thank you.

February 09, 2007 (Critical Procedures)



Violations:
  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
    The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less, 135F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
  • 4-501.114(C) - Corrected During Inspection Critical Repeat Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Concentration at wiping cloth bucket at back prep table and at front sandwich prep area at 100ppm.
    A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. It is HIGHLY suggested that CFM monitors the frequency at which the sanitizing solution in the wiping cloth buckets is changed, at least every 4 hours.
  • 4-702.11 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: All items exiting low temperature dishmachine.
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(C) - Corrected During Inspection Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) CFM called technician during inspection
    Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection due to a foodborne illness complaint received on 2/7/07.
Dishmachine technician arrived at end of inspection and dishmachine was repaired and observed at 100pm of chlorine.

December 28, 2006 (Routine)



Violations:
  • 2-103.11(I) - CFM is not properly instructing employees on correct methods of sanitization. Observed 0ppm of quat at wiping cloth buckets at bakery and 100ppm of quat at bucket in kitchen.
    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.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths. Observed wet wiping cloths being stored in bucket without any sanitizing solution at espresso machine/bakery.
    Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination. Open jar of peanut butter observed at sandwich station near cashier monitor.
    Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Place lower on shelf, in prep unit or on prep counter to prevent contamination from hands touching monitor.
  • 3-501.13(A)-(D) - Corrected During Inspection Observed frozen bags of soup thawing in stagnant water at three-vat sink. CFM corrected by turning water on.
    Potentially hazardous foods (time/temperature control for safe food) shall be thawed using one of the following methods: 1. under refrigeration that maintains the food temperature at 41f or less or 45f or less, 2. completely submerged under running water at a water temperature of 70f 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 41f or 45f 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.
  • 3-501.16(A)(2)(a) - Critical The following item was observed cold holding at improper temperatures:1. Turkey in plastic container with blue lid in walk-in cooler, 53-55F.
    Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below. DISCARD immediately and monitor food temperatures.
  • 4-301.11 - Beverage Air Reach-in refrigerator (47F) at end of bakery line, used to hold large containers of cream cheese and fruit cups, is not currently operating as required to hold food at a temperature of 41f or below. Unit door was observed hanging off its hinges, preventing a tight seal from forming and allowing cool air to escape. CFM stated repair technician was called.
    Refrigerators shall be capable of holding foods at a temperature of 41f or below. If the unit(s) are not capable of holding foods at a temperature of 41f or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-501.11(A) - Beverage Air reach-in refrigerator at bakery holding cream cheese and fruit cups was observed in a state of disrepair and damaged, with door broken, prevent a tight seal from forming.
    Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
  • 4-501.114(C) - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Dispensing unit at three-vat sink is dispensing sanitizing solution at 100ppm.
    A quatenary ammonium compound solution shall have a minimum temperature of 75f, have a concentration as specified under 7-204.11, of 200ppm, and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
    The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Quat, used at three-vat sink and in wiping cloth buckets, shall be used at a concentration of 200ppm. Have technician repair dispensing unit. Chlorine, used with low-temperature dishmachine, shall be used at a concentration of 50-100ppm.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: 1. Knife rack at end of prep line, near customer pick-up.
    Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch. Take apart fully and clean as often as necesary to prevent accumulation of food debris.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. All dishes exiting dishmachine.
    In conjunction with 4-703.11: FOOD CONTACT SURFACES of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Sanitizer bucket attached to dishmachine was 3/4 full but machine did not seem to be dispensing. CFM called technician during inspection.
    Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall NOT BE USED unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate. All dishes must be washed at three-vat sink until machine can be repaired. In addition, because sanitizing solution (quat ammonium) at three-vat sink is not being dispensed at the right concentration (200ppm) use twice as much solution and verify correct amount. with test strips.
  • 5-205.11(A) - The handwashing facility located at the back kitchen is blocked with carts and other equipment, preventing access by employees for easy handwashing.
    A hand washing sink shall be maintained so that it is accessible at all times for employee use.
  • 5-205.11(B) - The handwashing station at the kitchen near dishmachineis being used to clean equipment and utensils. Scoops and utensils were found at handsink.
    A hand washing sink may not be used for purposes other than hand washing.
  • 6-501.12(A) - Observed that the following physical structure in the in the kitchen are in need of cleaning:1. Wall and floor behind and beneath 3-vat sink and dishmachine2. Hood over the dishmachine.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 6-501.16 - Observed that mops are improperly stored between use.
    Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
  • 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Unlabled spray bottle with blue liquid found at back, near mop sink.
    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.
Comments:
The purpose of today’s visit was to conduct a routine inspection. All critical violations shall be corrected within ten (10) days. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
Have Ecolab technician repair dishmachine to dispense 100ppm of chlorine and 3-vat sink automatic dispenser to dispense quat ammmonia at 200ppm for use at 3-vat sink and in wiping cloth buckets. Have refrigerator technician repair door on Beverage Air reach-in unit (1door) so that it maintains ambient temperature of 41F or below. When these repairs are made, please fax legible copies of work orders to Health Department, Attn: Lucia Laguzzi, at (703) 385-9568. Thank you.
REMINDERS:
1. Employees shall wash their hands frequently at hand sinks using warm water and soap.
2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often.
3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above.
4. Maintain pest control services as needed. Keep records of all services provided.
5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
Temperatures continued:
Tuna salad @ sandwich- 40F
S. tomatoes@ sandwich- 40F
Italian meats @ backup unit- 43F
Ham @ backup- 41F
R. Bf @ backup- 41F
Turkey @ Walk-in cooler, in plastic container with blue lid- 53F-55F***
Chx strips @ WI- 42F
Ham @ WI- 42F
Chx strips being prepped- 42F

August 04, 2006 (Follow-up)

Comments:
Today I conducted a 24 hour FOLLOW-UP inspection at the above named establishment to ensure the air conditioning system, refrigerators, and freezers were repaired as required to permit reopening of the establishment after being closed yesterday due to inadequate refrigeration.
The facility remained closed all day yesterday and did not reopen until this morning at 6am. I received a phone call as requested by the area manager and she stated that the air conditioning system was repaired yesterday around 6:30pm and ran all night long. In addition, the refrigeration technicians repaired the refrigerators and freezers as required.
At this time the refrigeration technicians are still on site and are ensuring the refrigerators and freezers are working at temperatures of 41f or below or 0f or below. They are currently still looking at the Beverage Air 3-door reach-in refrigerator@sandwich prep. station since it is operating at 45f.
The facility has come into substantial compliance and therefore has been reopened. Please continue to monitor all refrigeration and freezer temperatures to ensure foods are held at 41f or below or 0f or below. It is highly suggested that technicians be available each week to monitor the units for good repair.
If you have any questions please contact me at (703) 246-8425. Thank you.

August 03, 2006 (Complaint)



Violations:
  • 3-501.16B - Critical Repeat In conjunction with 4-301.11: The following foods are cold holding at improper temperatures: 1. tuna salad: 55f. 2. sliced turkey: 50f-62f. 3. pre-cooked chicken strips: 57f. 4. salad dressings: 66f. 5. crumbled bleu cheese and other cheeses: 62f. 6. fresh fruit like strawberries: 66f. 7. chicken salad: 53f.
    DISCARD ALL foods at the sandwich station, salad station, and back up food station in the kitchen and ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
  • 4-301.11 - Observed the following refrigeration and freezer units not operating as required: 1. Beverage Air 3-door reach-in refrigerator@sandwich prep. station: 55f. 2. 2-door/2-drawer reach-in refrigerator@salad prep. station: 55f. 3. Beverage Air 3-door reach-in refrigerator for back up food storage in the kitchen: 58f. 4. Walk-in freezer: Unit is completely not working: 70f.
    ALL refrigerators shall operate at temperatures of 41f or below. ALL freezers shall operate at temperatures of 0f or below. In order for foods to remain out of the temperature danger zone, your equipment shall operate properly. Therefore, the ambient air temperature inside the establishment shall not exceed a maximum of 86f. Because your air conditioning units are not working, the ambient air temperature inside the establishment is approximately 92f or higher. This has effected your refrigerators and freezers greatly. REPAIR ALL UNITS AS REQUIRED AND ENSURE ALL POTENTIALLY HAZARDOUS FOODS HAVE BEEN DISCARDED.
  • 43.1-3-1A - Critical Observed the 2005 Fairfax County Health Department permit posted on the wall behind the bakery cashier station.
    Locate your valid 2006 Fairfax County Health Department permit and post it in the frame on the wall. If your owners paid the $40 renewal fee, the permit should have been mailed to them. Contact the health department at (703) 246-2444 to receive a duplicate copy of the 2006 permit if your owners do not have it.
  • 43.1-3-5 - Critical Observed several refrigeration units and the walk-in freezer not working as required.
    ALL refrigeration units shall be capable of holding foods at temperatures of 41f or below. ALL freezer units shall be operating at 0f or below. The refrigeration units shall be operating at temperatures of 34f-36f in order for the foods to remain at 41f or below. The restaurant shall remain CLOSED until all refrigerators and freezers are working as required and the air conditioning system is up and working in the establishment. See comments section for more information.
Comments:
Today I conducted a complaint investigation at the above named establishment. On August 2, 2006 I received a complaint that the air conditioning system has not been working and when a customer asked an employee how food was being kept cold, the employee stated that the foods were being kept on ice. This was an indication that the refrigeration units were not working. I investigated the complaint on August 3, 2006 and obtained the following information:
1. The air conditioning system has been out of service for at least 8 days according to the certified food manager.
2. Temporary air conditioning systems and floor fans have been brought into the establishment but are not working adequately to keep the ambient air temperature inside the establishment cool.
3. Several refrigeration units and the walk-in freezer were not working as required to keep foods at temperatures of 41f or below and 0f or below.
4. Foods were not being placed on ice.
At this time due to lack of adequate refrigeration and freezer storage, the establishment is CLOSED. The following shall be accomplished before the establishment may reopen:
1. ALL refrigerators shall operate properly to keep food temperatures at 41f or below. Therefore the internal temperatures of the refrigerators shall be between 34f-36f.
2. ALL freezers shall operate properly to keep food temperatures at 0f or below.
3. The air conditioning system shall be up and working to keep the ambient air temperature inside the establishment below a maximum temperature of 86f. Ideal temperature for refrigeration and freezer units is 75f.
4. ALL POTENTIALLY HAZARDOUS FOODS including cream cheese, fresh produce and fruit, all deli meats, all cheeses, all pre-cooked chicken breasts and strips, tuna salad, chicken salad, etc. shall be DISCARDED.
Once all corrections have been made, please contact me at (571)722-5713 for a reinspection. If you have any further questions please feel free to call me. Thank you.

June 13, 2006 (Follow-up)

Comments:
THe purpose of today's visit was to conduct a follow-up inspection to ensure the chemical sanitizing dishmachine is sanitizing at correct chlorine concentrations. A technician had arrived to repair the machine. The machine was observed sanitizing at 50ppm. During the inspection, the facility was observed with no hot water. A technician was present working on the water heater. At the end of the inspection, handsinks were observed at 102-111F. Hot water at the three-compartment sink was observed at 121F. Maintain chemical warewashing machine and hte hot water heater operating according to manufacturer's specifications. Call me if any questions arise.

June 13, 2006 (Routine)



Violations:
  • 3-302.12 - Repeat Observed an unlabeled spray bottle of water and unlabeled contianer of flour.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed the wet cloth at the espresso station stored in an empty container instead of a bucket filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Observed boxed food items on the floor of the walk-in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16B - Critical The following food items were observed cold holding at improper temperatures:1. portioned roast beef on the 2-door, 2-drawer reach-in prep top. 2. portioned chicken on the 2-door, 2-drawer reach-in prep top.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
  • 4-101.19A - A wicker basket is used as a food contact surface to store bread.
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
  • 4-501.114C - Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed only 100ppm dispensed from the dispenser at the three-compartment sink used to create sanitizer buckets.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 4-501.11B - Repeat The door gaskets of the following units are torn:1. 2-door, 2-drawer reach-in prep refrigerator2. Beverage Air 3-door reach-in prep refrigerator3. Beverage Air reach-in refrigerator
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: 1. All dishware exiting the dishmachine which is not sanitizing at proper temperatures.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 4-703.11C - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114). Observed the dishmachine dispensing 0ppn chlorine.
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
  • 4-904.11B - Repeat Unwrapped knives, forks, and spoons were not stored with the handles facing one direction at the service station.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-3-4 - Repeat 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
    The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
  • 5-202.12A - Water from the handwashing sink at the sandwich station (71F) was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 5-205.11A - The handwashing facility located by the dishmachine is blocked by carts, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door. Observed light entering between the bottom of the door and the door frame, suggesting easy entrance by pests.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the back hand washing sink.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 7-102.11 - Corrected During Inspection Critical Repeat Working containers of glass cleaner are not properly labeled. Observed an unlabeled spray bottle.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. A follow-up inspection will be conducted within 24 hours to ensure the repair of the chemical sanitizing warewashing machine. Contact me as soon as the machine has been repaired. Contact me if any questions arise. Thank you.
IMPORTANT:
1. Do not use the chemical sanitizing dishmachine until it is capable of sanitizing at proper concentrations. Contact me as soon as the necessary repairs have been made for reinspection.
2. Cold hold potentially hazardous food items at 41F or below within units capable of maintaining proper temperatures. Do not overfill prep top units, as this will not allow all food to maintain proper temperatures.
3. Have the sanitizer level adjusted on the three-compartment sink quaternary ammonium dispenser so that it dispenses 200ppm.
4. Maintain containers of chemicals labeled so that they may not become confused for another product and possibly contaminate food, equipment, utensils, single service items or linens.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTE TO THE OPERATOR: The Fairfax County Health Department is in the process of adopting amendments to the FDA Food Code. Changes to this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.
NOTES:
*Water heater: AO SMITH, BTR 180 104; 180,000 BTUs
*Dishmachine: Jackson ES 2000, chemical sanitizer. Observed at 0ppm.

June 13, 2006 (Follow-up)

Comments:
THe purpose of today's visit was to conduct a follow-up inspection to ensure the chemical sanitizing dishmachine is sanitizing at correct chlorine concentrations. A technician had arrived to repair the machine. The machine was observed sanitizing at 50ppm. During the inspection, the facility was observed with no hot water. A technician was present working on the water heater. At the end of the inspection, handsinks were observed at 102-111F. Hot water at the three-compartment sink was observed at 121F. Maintain chemical warewashing machine and hte hot water heater operating according to manufacturer's specifications. Call me if any questions arise.

November 03, 2005 (Follow-up)



Violations:
  • 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a bowl used as a scoop in ready-to-eat mushrooms and ready-to-eat ice.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Use a scoop with a handle to minimize bare hand contact with food items.
  • 3-302.12 - Repeat Observed unlabeled spray bottles of water and oil.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.14A - Repeat Wiping cloths improperly used. Observed a cloth used as traction beneath a tomato container within the 3-door reach-in prep refrigerator.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-202.16 - Repeat Dishrack found used for the following: 1. to elevate soup off the floor near the dishmachine.
    Milk crates, soda crates and dishracks are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-402.11A - Repeat The back handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Observed the handsink in need of re-caulking to the wall.
    Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings or caulk equipment to the wall to minimize the need for cleaning.
  • 4-501.11B - Repeat The following door gasket of the were observed torn or not tight fitting to the seal:1. 2-door, 2-drawer reach-in prep refrigerator2. 3-door reach-in prep refrigerator3. Beverage Air reach-in drink refrigerator4. Beverage Air reach-in milk refrigerator5. Beverage Air 2-door reach-in refrigeratorAlso observed the curtains torn on the walk-in freezer.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-903.11A - Repeat A box of single service cups was found stored on the floor in the dry storage area.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-904.11B - Repeat Unwrapped forks were not stored at the bakery area with the handles facing one direction.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-3-4 - Repeat 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
    The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the back door. Observed light entering through the bottom of the door, suggesting easy entrance for pests.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-303.11A - Repeat Inadequate lighting was noted in the walk-in refrigerator. Observed two burnt out light bulbs.
    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.
  • 6-501.11 - Repeat Observed a ceiling panel missing above the water heater.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.16 - Repeat Observed mops in the mop bucket and the mop sink not hung up to air dry.
    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.
  • 7-102.11 - Critical Repeat Working containers of cleaning products are not properly labeled. Observed an unlabeled spray bottle.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
The purpose of this visit was to check the calibration of the dishmachine and the sanitizer dispenser at the mop sink. The dishmachine was observed at 100ppm chlorine. The mop sink dispenser was observed at 200ppm quatenary ammonium. These violations are now in compliance. Thank you for your prompt attention to this matter.

November 03, 2005 (Routine)



Violations:
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a bowl used as a scoop in ready-to-eat mushrooms and ready-to-eat ice.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Use a scoop with a handle to minimize bare hand contact with food items.
  • 3-302.12 - Observed unlabeled spray bottles of water and oil.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed a cloth used as traction beneath a tomato container within the 3-door reach-in prep refrigerator.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-202.16 - Dishrack found used for the following: 1. to elevate soup off the floor near the dishmachine.
    Milk crates, soda crates and dishracks are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-402.11A - The back handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Observed the handsink in need of re-caulking to the wall.
    Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings or caulk equipment to the wall to minimize the need for cleaning.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed the dispenser at the mop sink dispensing 100ppm, therefore all the wet cloth buckets were observed at 100ppm.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 4-501.11B - Repeat The following door gasket of the were observed torn or not tight fitting to the seal:1. 2-door, 2-drawer reach-in prep refrigerator2. 3-door reach-in prep refrigerator3. Beverage Air reach-in drink refrigerator4. Beverage Air reach-in milk refrigerator5. Beverage Air 2-door reach-in refrigeratorAlso observed the curtains torn on the walk-in freezer.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. All dishware exiting the dishmachine that is not sanitizing at the proper concentration of chlorine.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 4-703.11C - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Do not use the dish machine for sanitization until it is maintaining proper concentrations. Contact me for re-inspection once the unit has been repaired, no later than 24 hours from now.
  • 4-903.11A - Corrected During Inspection A box of single service cups was found stored on the floor in the dry storage area.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-904.11B - Unwrapped forks were not stored at the bakery area with the handles facing one direction.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-3-4 - 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
    The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the back door. Observed light entering through the bottom of the door, suggesting easy entrance for pests.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator. Observed two burnt out light bulbs.
    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.
  • 6-501.11 - Observed a ceiling panel missing above the water heater.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.16 - Observed mops in the mop bucket and the mop sink not hung up to air dry.
    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.
  • 7-102.11 - Corrected During Inspection Critical Working containers of cleaning products are not properly labeled. Observed an unlabeled spray bottle.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. Correct critical violations within 24 hours and contact me for re-inspection. Contact me if any questions arise. Thank you.
IMPORTANT:
1. Have the dishmachine serviced so that it is sanitizing at 50ppm-100ppm chlorine. In the meantime, do not use the unit for sanitizing. Use the three-compartment sink, which is now set up at 200ppm quatenary ammonium. When the dishmachine repairman services the mahcine, also have the technician adjust the level of quatenary ammonium released at the mop sink so that buckets may be maintained at 200ppm.
2. Maintain all spray bottles of chemicals labeled so that they may not become confused for another product and possibly contaminate food, equipment, utensils, single service items or linens.
3. Use scoops with handles within ready-to-eat food items to minimize bare hand contact with the food item.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
*Water heater:same as file
*Dishmachine: same as file
*Pest Control: services obtained monthly. No evidence/activity noted during today's inspection

November 03, 2005 (Routine)



Violations:
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a bowl used as a scoop in ready-to-eat mushrooms and ready-to-eat ice.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Use a scoop with a handle to minimize bare hand contact with food items.
  • 3-302.12 - Observed unlabeled spray bottles of water and oil.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.14A - Corrected During Inspection Wiping cloths improperly used. Observed a cloth used as traction beneath a tomato container within the 3-door reach-in prep refrigerator.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-202.16 - Dishrack found used for the following: 1. to elevate soup off the floor near the dishmachine.
    Milk crates, soda crates and dishracks are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-402.11A - The back handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning. Observed the handsink in need of re-caulking to the wall.
    Space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings or caulk equipment to the wall to minimize the need for cleaning.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Observed the dispenser at the mop sink dispensing 100ppm, therefore all the wet cloth buckets were observed at 100ppm.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 4-501.11B - Repeat The following door gasket of the were observed torn or not tight fitting to the seal:1. 2-door, 2-drawer reach-in prep refrigerator2. 3-door reach-in prep refrigerator3. Beverage Air reach-in drink refrigerator4. Beverage Air reach-in milk refrigerator5. Beverage Air 2-door reach-in refrigeratorAlso observed the curtains torn on the walk-in freezer.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 1. All dishware exiting the dishmachine that is not sanitizing at the proper concentration of chlorine.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 4-703.11C - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
    Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Do not use the dish machine for sanitization until it is maintaining proper concentrations. Contact me for re-inspection once the unit has been repaired, no later than 24 hours from now.
  • 4-903.11A - Corrected During Inspection A box of single service cups was found stored on the floor in the dry storage area.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-904.11B - Unwrapped forks were not stored at the bakery area with the handles facing one direction.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 43.1-3-4 - 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
    The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the back door. Observed light entering through the bottom of the door, suggesting easy entrance for pests.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator. Observed two burnt out light bulbs.
    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.
  • 6-501.11 - Observed a ceiling panel missing above the water heater.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.16 - Observed mops in the mop bucket and the mop sink not hung up to air dry.
    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.
  • 7-102.11 - Corrected During Inspection Critical Working containers of cleaning products are not properly labeled. Observed an unlabeled spray bottle.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. Correct critical violations within 24 hours and contact me for re-inspection. Contact me if any questions arise. Thank you.
IMPORTANT:
1. Have the dishmachine serviced so that it is sanitizing at 50ppm-100ppm chlorine. In the meantime, do not use the unit for sanitizing. Use the three-compartment sink, which is now set up at 200ppm quatenary ammonium. When the dishmachine repairman services the mahcine, also have the technician adjust the level of quatenary ammonium released at the mop sink so that buckets may be maintained at 200ppm.
2. Maintain all spray bottles of chemicals labeled so that they may not become confused for another product and possibly contaminate food, equipment, utensils, single service items or linens.
3. Use scoops with handles within ready-to-eat food items to minimize bare hand contact with the food item.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES:
*Water heater:same as file
*Dishmachine: same as file
*Pest Control: services obtained monthly. No evidence/activity noted during today's inspection

August 09, 2005 (Complaint)



Violation: 6-501.111C - Critical Adequate methods are not being used to control pests. Observed several flies throughout the establishment.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
The purpose of today's visit was to conduct a complaint investigation. The complainant stated that flies were observed in the establishment. The following observations were made during today's inspection:
1. Observed one fly in the dining area and several flies in the back dry storage area.
2. Pest control services are obtained monthly. Last service was obtained 08/06/05. Fly activity was noted and treated by the technician. No other pest activity was noted. The technician is unable to bomb the facility due to constant occupation by employees.
3. The establishment is taking action to rid the establishment of flies. The CFM stated increased cleaning and pouring bleach and hot water down the drains has decreased fly presence. Employees clean the entire facility including racks and behind shelves weekly in addition to daily cleanings.
4. Single service items and food items are wrapped and covered to protect against possible contamination from flies.
Due to the evidence observed during today's visit, the complaint is confirmed. The following corrective actions should be taken:
1. Continue to obtain regular pest control services. Increase services if current frequency does not result in a decrease in pest activity.
2. Continue thorough and frequent cleanings of the establishment.
3. Maintain food items and food contact surfaces (i.e. single service items, dishware, etc.) covered of wrapped to prevent contamination.
Contact me if any questions arise.

May 30, 2005 (Follow-up)



Violations:
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered crispy noodles.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11B - Repeat The components of the following units are torn and damaged: 1. gaskets of the Beverage Air milk reach-in refrigerator. 2. curtains on the walk-in freezer.
    Repair or replace the door gasket in accordance with the manufacturer's specifications. NOTE: According to the CFM, parts are on order.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door. Observed the bottom of the back door not tight fitting to the frame.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
The purpose of today's visit was to conduct a follow-up inspection. Correct remaining violations within 90 days. If any questions arise, contact me at (703)246-8436. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.

April 21, 2005 (Follow-up)



Violations:
  • 3-302.11A4 - Corrected During Inspection Critical Repeat Observed uncovered crispy noodles.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16B - Corrected During Inspection Critical Repeat Chicken (50F) and cheese (50F) on the 2-door, 2-drawer reach-in prep top observed cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 4-501.11B - Repeat The components of the following units are torn and damaged: 1. gaskets of the Brown walk-in refrigerator. 2. gaskets of teh Beverage Air milk reach-in refrigerator. 3. curtains on the walk-in freezer.
    Repair or replace the door gasket in accordance with the manufacturer's specifications. NOTE: According to the CFM, parts are on order and should be in within four weeks.
  • 5-203.14A - Critical Repeat Observed three hoses attached to faucet fixtures. The hoses extended below the flood rim level of the sink basin.
    Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. NOTE: According to the CFM, parts are on order and should be in in around 4 weeks.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the back door. Observed the bottom of the back door not tight fitting to the frame.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
Today I conducted a follow-up inspection at the above named establishment. Not all critical violations were corrected during the inspection. A follow-up will be conducted in thirty days to ensure correction of remaining violations. Please contact me as soon as the spray arm parts are in and have been installed. All remaining non-critical violations shall be corrected within ninety (90) days. If any questions arise, please contact me at (703)246-8436. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.

April 08, 2005 (Routine)



Violations:
  • 3-202.15 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed a can of oranges dented on the side seam on the shelf with other cans in good condition intended for service.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 3-302.11A4 - Corrected During Inspection Critical Observed uncovered crispy noodles.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-302.12 - Observed unlabeled containers of bulk ingredients/spices.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.14B2 - Wiping cloths improperly stored between use. Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed soup on the floor of the Brown walk-in refrigerator and food on the floor of the walk-in refrigerator and the Kolpak walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. NOTE: A delivery was in process during the inspection.
  • 3-501.13 - Corrected During Inspection Observed soup thawing at room temperature.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 3-501.16B - Corrected During Inspection Critical Repeat Chicken (55F) on the 2-door, 2-drawer reach-in prep top observed cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 4-101.111 - The nonfood contact surface of the cardboard lined with paper on the shelf in the Beverage Air 2-door reach-in refrigerator is absorbant and therefore is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-301.11 - The 2-door, 2-drawer reach-in prep top refrigerator (57F) was observed with an ambient air temperature greater than 41F.
    Repair or replace the unit so that ambient air and food temperatures are maintained at 41F or below.
  • 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 0ppm bleach in the sanitizer bucket.
    Use your test strips to ensure bleach is used safely and effectively at 50ppm.
  • 4-501.11B - Repeat The components of the following units are torn and damaged: 1. gaskets of the Brown walk-in refrigerator. 2. gaskets of teh Beverage Air milk reach-in refrigerator. 3. curtains on the walk-in freezer.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. gaskets on the Kolpak walk-in refrigerator, the Beverage Air 2-door reach-in refrigerator, and the 3-door reach-in prep refrigerator.
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-203.14A - Critical Observed three hoses attached to faucet fixtures. The hoses extended below the flood rim level of the sink basin.
    Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 6-202.11A - Observed the light bulb in the walk-in refrigerator not covered by a protective shielding.
    Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
  • 6-202.15 - Openings to the exterior of the building are present along the back door. Observed the bottom of the back door not tight fitting to the frame.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-501.16 - Observed a mop in the mop bucket not hung up to air dry.
    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.
  • 7-102.11 - Corrected During Inspection Critical Working containers of toxins are not properly labeled. Observed two spray bottles of toxins not labeled with their contents.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Today I conducted a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. A follow up inspection will be conducted on April 22, 2005 to ensure ALL critical violations and violations discussed have been corrected. All remaining non-critical violations shall be corrected within ninety (90) days. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. Adjust the spray arms so that they do not hang below the flood rim level of the sink basins. Have this done by the follow-up.
2. Have the 2-door, 2-drawer prep refrigerator serviced so that it is able to maintain ambient air and food temperatures of 41F or below. Have this completed by the follow-up.
3. Have the dishmachine checked to ensure 50ppm is delivered. Concentration today noted at approximately 40ppm.
4. Cold hold all potentially hazardous food at 41F or below. Do not keep PHF in the 2-door, 2-drawer unit until it is able to maintain proper temperatures.
5. Maintain all food covered while not in use to protect from environmental sources of contamination.
6. Use your test strips to ensure bleach is used safely and effectively at 50ppm.
7. Check all cans for dents upon receipt. Any cans found dented shall be discarded or separated from other food while awaiting return.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
NOTES: Water heater: AO SMITH, model # BTR 180 104, capacity 180,000 BTUs.

October 25, 2004 (Follow-up)



Violations:
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed cups being used as scoops in coffee beans.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 6-305.11B - Repeat Lockers or other suitable facilities are not provided or are not being used for employees clothing and other possessions. Observed clothes such as jackets kept with wrapped single service containers.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
  • 4-501.11B - Repeat The door gasket of most refrigeration units are damaged (e.g. Bevereage Air, 2-door 2 drawer unit, walk in refrigerator, Beverage Air cream cheese case, beverage air milk case, beverage air juice case). NOTE: Manager stated that gaskets are on order.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-204.112B - Repeat There was only a broken temperature measuring device located in the 2 door and 2 drawer unit at the front line.
    Provide a temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.114C - Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the sanitize buckets.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Do this as discussed, by filling the sanitize basin of the three compartment sink, testing its concentration, and filling hte buckets from that solution.
Comments:
Today I conducted a follow-up inspection at the above named establishment. The remaining critical violation is to be corrected immediately. All non-critical violations shall be corrected within thirty (30) days. If any questions arise please contact me at (703)246-8436.

October 11, 2004 (Follow-up)



Violations:
  • 3-501.16B - Critical Repeat The following foods were found cold holding at improper temperatures: 1. Small cooked chicken breasts (51F) 2. deli meat (58F). 3. chicken salad (47F). 4. ceaser dressing (52).
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 6-305.11B - Repeat Lockers or other suitable facilities are not provided or are not being used for employees clothing and other possessions. Observed clothes such as jackets kept with wrapped single service containers.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
  • 4-501.11B - Repeat The door gasket of most refrigeration units are damaged (e.g. Bevereage Air, 2-door 2 drawer unit, walk in refrigerator, Beverage Air cream cheese case, beverage air milk case, beverage air juice case). NOTE: Manager on duty at the time of the inspection stated he would order the necessary gaskets.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. Observed lemonade stored on the floor in the walk in freezer.
    CORRECTED DURING INSPECTION: Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-204.112B - Repeat There was only a broken temperature measuring device located in the 2 door and 2 drawer unit at the front line.
    Provide a temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed cups being used as scoops in coffee beans.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 4-501.114C - Critical Repeat Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the sanitize buckets.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Do this as discussed, by filling the sanitize basin of the three compartment sink, testing its concentration, and filling hte buckets from that solution.
  • 43.1-3-3A - Critical Repeat A CFM with an expired card was present at the time of operation. Another CFM said she had a certificate but not a picture ID. The GMs CFM card was present but he was not at the establishment during the inspection.
    Fax a copy of a valid CFM ID to the health department by the end of the day. A valid CFM with a valid ID shall be present at the establishment during ALL hours of operation.
  • 4-501.11A - Repeat 1. The 2-door 2-drawer deli prep unit was observed in a state of disrepair. Observed the unit holding temperature at 49F. 2.
    Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
Comments:
Today I conducted a follow-up inspection at the above named establishment. Some violations were corrected but many remain to be fixed. Another follow-up (a third visit) will be conducted on Tuesday, October 26, 2004 to verify the correction of the remaining items. At that time it is expected that the deli prep units will be maintaining an ambient air temperature of 41F. If they are unable to maintain that temperature, they must be taken out of service. From my last two visits I have noted that neither of the units are holding temperature at 41F or below. A technician should be contacted immediately to avoid discontinuing the use of the unit.
A Certified Food Manager with a valid picture ID must be present at all times of operation. A certificate for a present CFM or a picture ID for a non-present CFM does not suffice. All employees currently certified but without a picture ID shall obtain the proper identification and fax a copy of the photo ID to the health department at my attention, Shannon McKeon (703-385-9568).
The sanitize buckets are not maintaining an acceptable quatenary ammonium level. Mr. Fassa and I have discussed how to obtain and maintain the proper concentration. Please use the discussed methods to create your sanitize buckets.
Door gaskets for all refrigeration units in need of replacements shall be ordered immediately. Contact your refrigerator repair technician to place the order.
If any questions arise, you may contact me at (703)246-8436. Please have ALL violations outlined in this report fixed by the time of my next inspection (Tuesday, October 26, 2004).

October 08, 2004 (Routine)



Violations:
  • 4-202.16 - Dish racks found used for the following: 1. To eleveate thawing foods of the floor.
    Dish racks, milk crates and soda crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-501.114A - Critical Chlorine sanitizing solution used in the dishwasher was not at an acceptable concentration. Observed no chlorine being dispensed.
    NOTE: Manager called Ecolab and said that a maintenence man would be coming immediately to fix the problem. Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2-103.11L - Employees are not properly trained in food safety as it relates to their assigned duties. Observed the following: 1. Deli units overstocked, preventing proper temperatures from being maintained. 2. The sanitize basin being used for purposes other than sanitizing (eg. to make lemonade).
    Train all employees in food safety as it relates to their assigned duties.
  • 3-501.16A - Critical Deli meat in paninis found hot holding at improper temperatures in the warming units.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 3-501.16B - Critical Repeat The following foods were found cold holding at improper temperatures: 1. Small cooked chicken breasts (52F) 2. turkey deli meat (51F).
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 6-305.11B - Lockers or other suitable facilities are not provided or are not being used for employees clothing and other possessions.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
  • 43.1-3-1A - Critical Observed the permit posted behind a wall where it could not be viewed by teh consumer
    Post the permit in an inconspicuous location where it can be easily viewed by the consumer.
  • 4-501.11B - Repeat The door gasket of most refrigeration units are damaged (e.g. Bevereage Air, 2-door 2 drawer unit, walk in refrigerator, Beverage AIr cream cheese case, beverage air milk case, beverage air juice case)
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 7-102.11 - Critical Working containers of chemicals are not properly labeled. Observed a chemical by the mop sink not labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed soup stored on the floor in the walk in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-204.112B - There was no temperature measuring device located in the 2 door and 2 drawer unit at the front line.
    Provide a temperature measuring device in ALL hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls and cups being used as scoops in coffee beans, flour, sugar, etc.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-501.13 - Observed soup thawing at room temperature.
    Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    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.
  • 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in the sanitize buckets.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 43.1-3-3A - Critical A CFM with an expired card was present at the time of operation.
    Fax a copy of a valid CFM ID to the health department by the end of the day. A valid CFM with a valid ID shall be present at the establishment during ALL hours of operation.
  • 4-501.11A - Repeat 1. The 2-door 2-drawer deli prep unit was observed in a state of disrepair. Observed the unit holding temperature at 52F. 2. The glass door refrigerator holding cream cheese was noted with a broken door, allowing no seal.
    Repair the refrigeration units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
Comments:
Today I conducted a routine inspection at the above named establishment. Numerous critical violations were noted in need of immediate attention. A follow up will be conducted on Tuesday, October 12, 2004. Please have ALL critical violations and a substantial amount of non-critical violations remedied by this time.
REMINDERS:
1. Discontinue use of the dishmachine until it is sanitizing at the proper chlorine concentration of 50ppm. Verify that the machine is at the correct concentration by using your test strips. Have an expert inspect and fix the machine immediately. When the dishwasher is repaired today, please call me at (571) 722-8668.
2. Fix the refrigeration units so that they are able to maintain temperatures of 41F or below. This is critical in maintaining foods at proper temperatures.
3. Monitor the temperatures in the warming unit to ensure paninis are being held at 140F or above. Potentially hazardous foods held out of proper holding temperatures for more than 4 hours must be discarded (the four hour clock starts the minute the food is removed from the refrigerator and preparation begins).
4. Maintain the proper concentration of quaternary ammonium in the sanitize basin of the three compartment sink. Use this solution to fill your sanitize buckets at the proper concentrations as well.
5. A Certified Food Manager with a valid picture ID must be present at the establishment during all hours of operation. I suggest keeping the ID in the establishment to ensure it is always present.
6. It is the duty of the CFM to ensure that employees are trained in their duties. This ensures safe practices and the safety of food.
If any questions arise, please contact me (703) 246-8436.

July 12, 2004 (Routine)



Violations:
  • 5-205.15B - Found faucet leaking at 3-compartment sink.
    Plumbing systems and components shall be maintained in good repair.
  • 3-501.16B - Critical Repeat Found the following foods cold holding at improper temperatures:1. chicken salad at 45F, and tuna salad at 44F, in top sandwich prep unit;2. deli turkey at 55F on prep table being prepped into sandwiches.
    CORRECTED DURING INSPECTION--Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 6-501.16 - Repeat Found mops not hung up to air dry in mop sink.
    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.
  • 2-401.11A - Critical Found partially consumed water bottle on dry goods shelving.
    CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 3-302.11A4 - Critical Observed uncovered coffee grounds, on lower shelf front area, and under coffee machine.
    CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 6-501.12A - Found:1. liquid from leaked trash on floor beside water heater;2. wet and dirty wiping cloths on top of large stack of dirty aprons beside mop sink (small flying insects there, too);3. dirty ceiling tiles in kitchen, especially around ceiling ventilation vents.
    Floor beside water heater was cleaned immediately; all floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets of BevAir (drinks) front prep refrig.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-501.111C - Critical Found fruit flies in women's rest room, and in back kitchen area near mop sink.
    CORRECTED--Copy of latest commercial pest service report from 6/23/04 attached. When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-501.11A - Repeat Found front area salad prep refrig. at 49F, and BevAir (milk) prep refrig. at 46F.
    Repair/adjust the refrigerators to maintain 41F, or below, and to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.11B - Repeat The door gaskets of several of the front area prep refrigerators are torn.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 6-202.15 - Repeat Openings to the exterior of the building are present along the bottom of the back door.
    Provide rubber weather stripping at the bottom of the back door, and protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 2-102.11J - Critical The person in charge failed to identify the correct santizing agent used in front area sanitizing buckets.
    CORRECTED DURING INSPECTION--Ensure that the person in charge is able to demostrate methods, and agents, used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
Comments:
Today's visit was to conduct a routine inspection in conjunction with a complaint inspection. The complaint inspection report is filed separately. Please note the following:
1. Facility found clean, and orderly -- new shelving propped between ice machine and dry goods shelves needs to be removed so as to properly clean all areas of facility.
2. CIP water found at 77F at front counter where thermometers, and spoons rinsed; CIP water should be less than 70F.
3. ES2000 dishmachine found dispensing on the low side of 50 PPM of chlorine sanitizer -- have adjusted; chlorine should be 50-100 PPM.
4. AO Smith water heater, BTR 180 104, rated at 180,000 BTUs to create a recovery of about 198 GPH of 120F hot water at an 80F rise.
5.***Correct remaining violations immediately, and at least by time of next routine inspection.

July 12, 2004 (Complaint)

Comments:
Today's visit was to conduct a complaint inspection in conjunction with a routine inspection. The routine inspection report is filed separately. The Health Department received a complaint on July 9, 2004 that a male employee did not wash hands after using the rest room.
During today's inspection, and discussion with the manager, the following was learned:
1. This facility's manager described to me the correct method, and times, for employee handwashing including -- using soap and vigorously washing for at least 20 seconds with warm/hot water, and washing hands after using rest room, after touching hair or clothing articles, before preparing food, after taking out trash, and after changing tasks or duties.
2. Manager showed me the handwashing written policy from the employee training manual that all employees are required to read, and this manual is used in training program for new employees. **Attached with this report are the pages describing handwashing procedures and times required of employees.
3. Rest room handsinks were today found stocked with soap, and paper towels; kitchen and front service area handsinks were also all found stocked with soap, and paper towels, and appear used this morning.
**Based on today's inspection, and discussion with the manager, this complaint of an employee not washing hands after using the rest room, is not confirmed.
***Reminder to review handwashing policies and methods with all employees.

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