This visit was made to conduct a risk based assessment. The Person in Charge was very knowledgeable on foodborne illnesses and their symptoms. Please note the following issues which require attention:
1. Written procedures for using Time as a Public Health Control Procedure are required. Written procedures were provided to the Person in Charge and its requirements discussed. For all of these food items, any remaining food items must be discarded at the end of the 4 hour period and may not be cooled and kept.
2. For food items being held hot, ensure that they are kept at 135°F or above.
Please note the following:
-As a reminder, after cleaning and sanitizing, all equipment and utensils shall be air-dried or used after adequate draining
- When cooling foods, the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food
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- Discussed possible renovations or upgrades in the future with Person in Charge. It is recommended that an additional hand sink be provided in the front to allow for more frequent handwashing and handwashing between changing tasks. Additional space is also needed to allow for air drying of all food contact equipment and utensils
*Repeat Observations are Subject to Civil Penalty
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken wings were measured at 110°F in steam tray.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Avoid overloading the steam tray with food items to ensure that they remain hot. Hot foods are only kept hot for lunch service, which is approxiamtely 4 hours. At the end of lunhc service the establishment closes and all leftover foods are discarded. Wings will be discarded at the end of lunch service.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): cut green leaf vegetables and soft cheeses (mozarella, feta) kept on the prep counter in front.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety foods /TCS foods) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. All leftover TCS foods are discarded at the end of lunch service which is 4 hours. Written procedures were provided to the establishment and reviewed with the Person in Charge.
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03/04/2016 | Risk Factor | |
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener blade.
Correction: Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Knives were found stored between knife rack and wall.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
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07/24/2015 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: cut melon, asian salad, pasta salad, yogurt cups.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Handwashing Sink / Used for Hand Wash Only
Observation: Hand sink being used for purposes other than washing hands (rinsing equipment).
Correction: A handsink is to be used for handwashing only.
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03/24/2015 | Routine | |
This visit was made to conduct a routine inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: No hand towels provided at handsink (dispenser empty).
Correction: Ensure handsink is stocked with paper towels at all times (corrected).
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09/05/2014 | Routine | |
No violations
No violation noted during this evaluation. | 03/05/2014 | Risk Factor | |
Turbo Chef oven smoke is not being exhausted all the way into the hood system.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: scrambled egg at 57F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package
Observation: The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety:
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. The disposition date shall not exceed the manufacturer use-by date if the manufacturer use-by date is based on food safety. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
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08/27/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation. At the time of my visit, it was pleasing to note that standards had considerably improved with the return of the regular Chef.
1. Ensure that you use an approved method for sanitizing the deli slicer e.g in quat or a bleach based sanitizer.
2. Ensure that potentially hazardous food stored in the refrigerator, which is not going to be used within 24 hours is clearly dated.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Tongs and spoon stored in standing water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: Potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Deli Slicer
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. At the time of the evaluation, an unapproved method of sanitizing was in use.
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02/15/2013 | Routine | |
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