- Linens and Napkins, Use Limitation (repeated violation)
Observation: Linen (tablecloth) used in contact with food (pupusas in the cooler).
Correction: Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. Because of their absorbency, linens and napkins used as liners that contact food must be replaced whenever the container is refilled. Failure to replace such liners could cause the linens or napkins to become fomites.
- Reheating for Hot Holding (corrected on site)
Observation: The rice in the steamtable that is cooked, cooled, and reheated for hot holding was not reheated so all parts of the food reached a temperature of at least 74ºC (165ºF) for 15 seconds.
Correction: Time/temperature control for safety food that is cooked, cooled and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74ºC (165ºF) for 15 seconds. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. If food is held at improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
- Temperature Measuring Devices (repeated violation)
Observation: The prep refrigerator and the "Everest" two door counter refrigerators are not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in freezer interior door panel is missing leaving exposed insulation. The cooler where pupusas are hot holding is missing it's lid.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surfaces of the can opener are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Some clean equipment are not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The women's rest-room left toilet is not maintained in good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Maintaining Refuse Areas and Enclosures
Observation: The shared grease dumpster is not maintained clean. There are items improperly stored behind the building.
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: One set of light bulbs downstairs are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Physical Facilities/Repairing (repeated violation)
Observation: The grout in-between some floor tiles in the kitchen is not maintained in good repair. There are some holes in the wall in the kitchen by the hand washing sink and the right side of the wall going downstairs. Recaulk the wall/ceiling juncture above the kitchen hand washing sink counter. Recaulk the counter/wall junctures along the kitchen hand washing sink counter and the dish spray counter.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions were observed on the premises. Dead German cockroaches and their droppings were observed on the wall by the menu board t.v.'s
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions.
- Pesticides/Restricted Use Pesticides, Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152. Cans of "Real Kill" ant & roach spray for indoor residential use only were found downstairs. They were discarded. Only licensed pest control applicators may apply commercial pesticides in a retail food establishment.
Correction: Restricted use pesticides specified under paragraph 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
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03/18/2016 | Routine | |
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of blue cutting board on the storage shelf, the cutting board downstairs and inside the ice machine are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Cleanser, Availability (corrected on site) (repeated violation)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (front counter).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit holder is not complying with directives of the regulatory authority of no food preparation allowed downstairs.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall comply with directives of the regulatory authority including time frames for corrective actions specified in inspection reports, notices, orders, warnings, and other directives issued by the regulatory authority in regard to the permit holder's food establishment or in response to community emergencies.
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07/27/2015 | Risk Factor | |
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Food is not in packages, covered containers, or wrappings. Tub of whole cooked chickens were observed uncovered in basement walk in.
Correction: Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Food in contact with soiled equipment or utensils. Container without handl was observed in contact with horchata in horchata container.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site) (repeated violation)
Observation: Tubs of tamales, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Corrected by instruction.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surfaces of mechanical tomato slicer and the interior of the ice maker are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sinks/Numbers and Capacities
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. Cole slaw was being prepared in basement using an electrical cole chopper where there was not a hand sink available for use. Person in charge was instructed that cole slaw chopper must be relocated to area where hand washing was available.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing station at the kitchen is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
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11/10/2014 | Risk Factor | |
- Linens and Napkins, Use Limitation (repeated violation)
Observation: Cloth towel is used in contact with food (pupusas hot holding in the cooler by the steamtable).
Correction: Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. Because of their absorbency, linens and napkins used as liners that contact food must be replaced whenever the container is refilled. Failure to replace such liners could cause the linens or napkins to become fomites.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Pupusa mixes cold holding at the improper temperature of 47 F on top of ice were completely surrounded with ice by the grill.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Outer Openings, Protected (repeated violation)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents (air gap under basement exterior door). Flies were still observed in the facility.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities/Repairing (repeated violation)
Observation: The kitchen floor tiles are not maintained in good repair (missing grout in-between tiles).
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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09/05/2014 | Follow-up | |
Large quantities of cheese being prepped/shredded at one time found out of temperature at 52-56 F. Prepare in smaller batches to limit to time the food is out at improper temperatures. Cases of cheese delivered about 15 minutes prior to my arrival and they had not been placed inside the walk-in refrigerator yet. These packages of shredded cheese were found at 46 F. Place the bags of cheese inside refrigerators immediately.
A notice of violation will be issued.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Person in Charge/Duties/Employees Informed about Reporting Information about their Health
Observation: Food employees are not informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
Correction: The person in charge shall ensure that food employees and conditional employees are informed of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under paragraph 2-201.11(A).
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site) (repeated violation)
Observation: An open beverage container was not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: A container of chicken mix for pupusas was found to have mold. The product was discarded.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- In-Use Utensils, Between-Use Storage
Observation: A plate was observed inside a container of cooked rice inside the upright two door refrigerator.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Linens and Napkins, Use Limitation
Observation: Linens and/or napkins are used in contact with food (pupusas hot holding in the cooler by the steamtable).
Correction: Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. Because of their absorbency, linens and napkins used as liners that contact food must be replaced whenever the container is refilled. Failure to replace such liners could cause the linens or napkins to become fomites.
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. These foods were also uncovered and flies were landing on them.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Food Storage/Preventing Contamination from the Premises
Observation: Food stored in a commonly wet or soiled location. Numerous containers of shredded cheese and shredded cabbage, and a bag of onions were found stored on the floor
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Food Storage, Prohibited Areas
Observation: Food storage under sewer lines downstairs.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Beef soup cooked yesterday was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less
- Cooling Methods
Observation: Methods used for cooling beans, plantains, and soups can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Cooling Methods, Food containers (repeated violation)
Observation: Food containers of soup and beans were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Container of pork cold holding at the improper temperature of 55 F inside the two door counter refrigerator. The manager was informed to relocate and/or surround the container with ice. Foods in the downstairs walk-in refrigerator (cooked ground beef, tamales) were cold holding at improper temperatures of 44-45 F. The manager was instructed to lower the unit temperature. Pork and cheese mixtures on top of ice by the grill for pupusas were improperly cold holding at 57-59 F. The manager surrounded these product containers with ice.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation (repeated violation)
Observation: The chicken mix for pupusas prepared and held in the food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: A test kit or other device that accurately measures the concentration of the quaternary ammonium sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment
Observation: The two door counter refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (condenser freezing/left door found ajar, not holding foods 41 F or below). The downstairs walk-in refrigerator is blowing 45 F air
Correction: adjust/repair to keep tcs foods 41 F and below.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Clean equipment/utensils (take out containers) were found stored under unprotected sewer lines downstairs.
Correction: Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the kitchen was blocked so that it was not accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Light Bulbs, Protective Shielding
Observation: The light bulbs downstairs are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents (air gaps observed under a couple of exterior doors).
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (front counter).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities/Repairing
Observation: The kitchen floor tiles are not maintained in good repair (missing grout in-between many tiles).
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Numerous fruit flies were observed throughout the establishment. Some house flies were observed in the establishment. Mouse droppings were observed on the floor of the establishment at the top of the staircase and on some shelving in that location.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: The floors are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall 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.
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07/30/2014 | Routine | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site) (repeated violation)
Observation: An open candy bar was observed stored on the meat grinder.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Cooling Methods, Food containers
Observation: Cooked foods observed being stored stacked high in bulk containers (beans, ground meats, vegetables).
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Container of porridge observed hot holding at 84 degrees Fahrenheit (product was reheated by the person in charge).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided for measuring the quaternary ammonium concentration.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Hand Drying Provision (corrected on site)
Observation: Disposable paper towels were not properly provided in the dispenser adjacent to the hot holding area.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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03/19/2014 | Routine | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An employee was eating, drinking, and/or using tobacco in an area where contamination of exposed food or clean equipment may occur. Corrected by instruction.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Ground pork (55 F) and pork roasts (53 F) cooked on 11-19-2013 were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Foods were discarded.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Foods prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
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11/21/2013 | Risk Factor | |
Follow-up after a CFM-administrative conference. The CFM is present, therefore, enforcement is removed and the facility may return to normal business operations. However, the facility will remain under probation until 09/16/2014. If during this period, there's no certified food manager on duty during an inspection/visit by Health Department, the license may be suspended and establishment may be closed for at least 24 hours.
No violation noted during this evaluation. | 09/17/2013 | Follow-up | |
1. House- and drain flies observed in the facility.
2. Do not store any foods and single-use articles on the floor.
3. 2013 Health Permit was not posted conspicuously - (corrected).
4. Clean the hood filters.
5. Make sure to cool cooked foods and shredded cheese properly.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located across from 3-compartment sink is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing station on cookline is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. Soap dispenser seems not working properly.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical: Food Manager Certificate and Responsibility (corrected on site) (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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07/08/2013 | Risk Factor | |
***The food establishment is not under the immediate control of a Northern Virginia certified food manager.***
Set traps in the basement for vectors.
ES Poster given to the CFM.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site) (repeated violation)
Observation: Food in contact with soiled equipment or utensils. 1. The scoop handle was observed in contact with food in the True 2 door upright refrigerator. 2. Plate used as a handle in cheese in the True 2 door upright refrigerator. 3. The scoop handle was observed in contact with rice on the steamtable.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Critical: Potentially Hazardous Food, Hot Holding
Observation: Cooked pork hot holding at the improper temperature of 119ºF.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the front/kitchen areas are not maintained so that it is accessible at all times for employee use. 1. Coffee pot in the basin of the front handsink. 2. equipment surrounding the kitchen handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Dressing Areas and Lockers/Designation
Observation: Lockers or other suitable facilities are not provided for the orderly storage of employees' clothing and other possessions.
Correction: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Street clothing and personal belongings can contaminate food, food equipment, and food-contact surfaces. Proper storage facilities are required for articles such as purses, coats, shoes, and personal medications.
- Controlling Pests
Observation: A mouse was observed running across the basement floor after the back door was left open for deliveries.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Critical: Food Manager Certificate and Responsibility (corrected on site) (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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03/19/2013 | Routine | |
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