Perfect Pita, The, 5205 Leesburg Pi #112, Falls Church, VA - Restaurant inspection findings and violations

June 22, 2009 (Critical Procedures)

Violation: 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced tomatoes at 53F
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne Illnesses, which are required to be reported to the Health Department.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
3-602.11 Food Labels. (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
(B) Label information shall include:(1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD;(3) An accurate declaration of the quantity of contents;(4) The name and place of business of the manufacturer,packer, or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is
already part of the common or usual name of the respective ingredient (Effective January 1, 2006). (6) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

October 14, 2008 (Routine)

Violations:

• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five Foodborne Illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
• 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:Observed bowls used as scoops in spices
  Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
• 3-307.11 - Corrected During Inspection The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described:Observed preportioned chicken stored on sliced green peppers
  Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced tomatoes at 51F
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Observed grime on the gaskets of the Randall freezer
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:Observed two Forman Lean Mean Fat Grilling machines
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-202.12(A) - Water from the handwashing sink at the women's restroom was measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located, adjacent to the 3-vat sink, is blocked, by boxes and shelving, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 7-207.11(B) - Corrected During Inspection Critical Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Observed aspirin located on a dry storage shelf
  Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.

Comments:
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
RESEARCH WILL BE CONDUCTED ON THE USE OF THE FORMAN GRILLING MACHINES WITHOUT THE PRESENCE OF A HOOD.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AO Smith DRE 80 920
Grease trap cleaning: weekly
Pest Control service: monthly
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

April 15, 2008 (Follow-up)

Comments:
The purpose of this visit was to verify the correction of the critical violation. The violation has been corrected. Thank you.

April 10, 2008 (Critical Procedures)

Violation: 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed individually portioned, sliced ham 48F(prep refrigerator), sliced tomatoes 54F(on the prep top), tzatziki 48F (walk in) and provolone cheese 50F (walk in)
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
Comments:
Today’s inspection was to conduct a Critical Procedures inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
During the inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne Illnesses, which are required to be reported to the Health Department. Information, in English and Spanish, on the Big Five Foodborne Illnesses was left with the CFM to post.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
1. 5-205.11A Handwashing sink was blocked by a trash can and shelving. Do not block any handwashing sinks.
2. 5-202.12A Water in handwashing sink, in the women's restroom was 88F. The water in the handwashing sinks must be at least 100F.
3. 5-501.17 The trash can in the women's restroom is not covered (there is only one trash can). In the women's restroom, if there is only one trash can present it must be covered, for the disposal of sanitary napkins.
Hot water heater: A.O. Smith DRE 80 920
Grease trap cleaning: checked once a week
Pest Control service: monthly
Consumer Advisory: a placard is in place on the front counter
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

November 29, 2007 (Follow-up)

Comments:
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report dated 11-21-07 have been corrected. we thank you.
*Approval for a Health Department permit is hereby granted. This inspection report shall serve as your permit until your official permit is delivered to you. No equipment changes / replacement / additions are allowed without approval by Health Department.