The purpose of this visit was to perform a risk factor assessment.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed steak at 109F, onions at 98F hot holding on the cooktop
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.REHEATED
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12/07/2015 | Risk Factor | |
The purpose of this visit was a follow up to assess the cold holding capability of the True 2 door prep refrigerator. Presently it is holding PHF/TCS food at 41F or below.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:True 2 door prep refrigerator 50F, Beverage Air 3 door prep refrigerator 49F, walk in 44F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2 door prep refrigerator 43-47F, Beverage Air 3 door prep refrigerator 51F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets of all the refrigerators
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the over the prep line are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor behind the cookline and the walls behind the dough mixer are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/01/2015 | Follow-up | |
The purpose of this visit was a follow up to assess the cold holding capability of the True 2 door prep refrigerator and Beverage Air 3 door prep refrigerator. The Beverage Air 3 door prep refrigerator is holding PHF/TCS at 41F or below. However the True 2 door prep refrigerator is not holding PHF/TCS food at 41F or below. At the June 20, 2015 reinspection the CFM choose to use Time as a Public Health Control on the PHF/TCS food on both prep tops and not store any PHF/TCS inside the prep refrigerators. At this inspection the True 2 door prep refrigerator is still not capable of holding holding PHF/TCS food at 41F or below and time was not being utilized for the PHF/TCS food store on the prep top. No food was stored inside the unit. The use of time was discussed with the CFM again and the information regarding the use of time was covered for a second time.
A follow up to assess the cold holding capability of the True 2 door prep refrigerator will be conducted on or about July 1, 2015.
Enforcement action is now warranted.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Sliced tomatoes at 53F in the Beverage Air prep refrigerator
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:Tomato sauce, shredded mozzarella cheese
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.DISCARDED
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:True 2 door prep refrigerator 50F, Beverage Air 3 door prep refrigerator 49F, walk in 44F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2 door prep refrigerator 43-47F, Beverage Air 3 door prep refrigerator 51F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets of all the refrigerators
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the over the prep line are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor behind the cookline and the walls behind the dough mixer are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/25/2015 | Follow-up | |
The purpose of today's follow up visit was to assess the cold holding capability of the walk in, True 2 door prep refrigerator, and Beverage Air 3 door prep refrigerator. Presently the walk in is holding PHF/TCS food at 41F or below. Both the True and Beverage Air prep refrigerator are empty but ambient air is not holding at 41F or below. The CFM has agreed to use Time as a Public Health Control (TPHC) for the PHF/TCS food on the prep top of both of the prep refrigerators. TPHC information was reiterated and information sheet given to the CFM.
A follow up to assess the cold holding capability of the True 2 door and Beverage Air 3 door prep refrigerators will be conducted on or about June 22, 2015.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2 door prep refrigerator 43-47F, Beverage Air 3 door prep refrigerator 51F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:True 2 door prep refrigerator 50F, Beverage Air 3 door prep refrigerator 49F, walk in 44F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets of all the refrigerators
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the over the prep line are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor behind the cookline and the walls behind the dough mixer are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/20/2015 | Follow-up | |
The purpose of this visit was to perform a routine inspection.
A follow up will be performed to assess the cold holding of all refrigerations units and the water temperature on or about June 20, 2015.
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food item is received at inadequate temperatures:Shredded mozzarella received at 47F, 48F. CFM transport the food from the store in his car
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. CFM PUT BAGS OF ICE ON THE SHREDDED MOZZARELLA TO BRING THE TEMPERATURE TO 41F OR BELOW
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employees were observed handling the following ready-to-eat foods using their bare hands:lettuce, sub rolls
Correction: 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. DISCARDED
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw hamburger over ready to eat sliced ham, sliced pancetta, sliced prosciutto in the Beverage Air 3 door prep refrigerator, raw eggs over bread, raw chicken over peanut butter and jelly sandwiches in the walk in
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. GAVE CFM PROPER FOOD STORAGE CHART, HAD THE FOOD MOVED TO PROPER LOCATION
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed ricotta cheese at 50F in the True 2 door prep refrigerator, tzatziki sauce at 47F on the Beverage Air prep top, sliced ham at 43F in the Beverage Air prep refrigerator
Correction: strawberry yoghurt at 43F, cooked pasta at 45F in the walk in
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:True 2 door prep refrigerator 50F, Beverage Air 3 door prep refrigerator 49F, walk in 44F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets of all the refrigerators
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation. REPAIR THE WATER HEATER SO IT DELIVERS 110F WATER TO THE 3-VAT AND 100F TO THE HANDWASHING SINKS
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the over the prep line are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor behind the cookline and the walls behind the dough mixer are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/19/2015 | Routine | |
This is the third inspection for 2014 and a Training inspection was conducted. The following items were discussed with the CFM and some of the staff in details
No violation noted during this evaluation. | 11/24/2014 | Training | |
- Certified Food Manager/Certificate Process (repeated violation)
Observation: 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. CFM HAS PROMETRIC CERTIFICATE BUT HAS NOT BEEN ABLE TO SHOW EHS PROOF OF HAVING COMPLETED ORS PROCESS.
Correction: 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) 6535-9448 ATTN: A 1. Failure to provide a copy of the photo identification card will result in further enforcement action. MANAGER HAS BEEN ASKED TO FAX THE CARD IN 10 DAYS
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09/08/2014 | Follow-up | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.OBSERVED THAT THERE WAS NO SIGN POSTED ANYWHERE ON THE PREMISES.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy ASKED MANAGER TO POST A NO SMOKING SIGN.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: OBSERVED NOODLES, CHICKEN NOODLE SOUP IN THE WALK IN REFRIGERATOR WITHOUT ANY DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.STAFF HAS BEEN ASKED STAAFF TO DATE MARK THE ITEMS DURING INSPECTION.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: OBSERVED CALAZONES AND PEPPERONI PIZZA BY THE SLICE IN THE FRONT DISPLAY CASE WITHOUT ANY MARKING OR LOG TO INDICATE TIME.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. EHS WORKED WITH CFM TO PREPARE LABELS TO INDICATE TIME MADE AND TIME ITEMS WERE TO BE DISCARDED.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: 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. CFM HAS PROMETRIC CERTIFICATE BUT HAS NOT BEEN ABLE TO SHOW EHS PROOF OF HAVING COMPLETED ORS PROCESS.
Correction: 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 15 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 6535-9448 ATTN: A 1. Failure to provide a copy of the photo identification card will result in further enforcement action. MANAGER HAS BEEN ASKED TO FAX THE CARD IN 15 DAYS
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08/06/2014 | Risk Factor | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw hamburger patties stored over dressing and deli ham and deli turkey in the 3 DR Beverage Air sandwich prep refrigerator and raw hamburger patties on the same shelf as produce and pita bread in the walk in refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CORRECTED: DISCUSSED WITH CFM WHO REMOVED THE ITEMS AND ARRANGED THEM IN CORRECT ORDER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Observed cooked noodles and Penne pasta in the walk in refrigerator have no date marking.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: DISCUSSED WITH CFM WHO DATE MARKED THE ITEMS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Observed no thermometers in the Beverahe Air 3 DR prep refrigerator , True 2DR prep refrigerator, 2 DR sliding glass Beverage Air ( front) and 2 DR glass front True beer refrigerator
Correction: 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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.Observed no bleach test strip kit at the facility
Correction: Obtain a BLEACH test kit.CORRECTED: EHS PROVIDED CFM WITH A SMALL AMOUNT OF BLEACH TEST STRIPS AT THE TIME OF THE INSPECTION.
- Certified Food Manager/Certificate Process
Observation: 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.
Correction: 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the wall facing the cash register due to improper installation of an AC unit and along the back door due to improper installation .
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the back door is missing a door knob and ceiling tiles have visible accumulation of grime and are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.Observed two space heaters in the back and prep areas that are not required to the operation of the establishment
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floot tiles, area adjacent to the back door and the area around the grill and oven and the cover of the exhaust over the 3 VAT sink are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/12/2014 | Routine | |
Follow up site after facility was closed on Sept 12, 2013 due to no CFM presence. CFM is present at location with valid card has been verified.
No violation noted during this evaluation. | 09/16/2013 | Follow-up | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED EMPLOYEE WASHING HIS HANDS IN THE 3 VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.CORRECTED: WHEN INSTRUCTED TO DO SO, THE EMPLOYEE WASHED HIS HANDS AT THE HAND SINK.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: OBSERVED AN EMPLOYEE USING BARE HANDS WHEN PLACING A PIZZA SLICE ON A PLATE FOR A CUSTOMER.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.CORRECTED: THE PIZZA SLICE WAS DISCARDED AND A SPATULA WAS USED TO HANDLE PIZZA.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED DICED CHICKEN ON AT 110F AND COOKED BEEF AT 105 F ON COUNTER ADJACENT TO PIZZA OVEN. ALSO OBSERVED MEAT BALLS IN THE HOT HOLD AT 116 F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.CORRECTED: MEAT BALLS WERE REHEATED AND DICED CHICKEN AND COOKED BEEF WERE DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:OBSERVED COOKED PASTA, MARINARA SAUCE, LASAGNA IN THE WALK IN REFRIGERATOR WITHOUT A DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: DISCUSSED WITH PERSON IN CHARGE TO PLACE DATE MARKINGS ON FOOD ITEMS.
- Critical: 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 items:FACILITY IS USING TIME FOR PIZZA BY THE SLICE BUT WAS UNABLE TO PROVIDED THE TIME LOG
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) 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.CORRECTED: EHS DREW UP A TIME LOG SHEET AND ASKED EMPLOYEE TO USE IT FOR PIZZA SLICES.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.OBSERVED NO SANITIZING SOLUTION AVAILABLE ON THE PREMISES.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CORRECTED: EHS WORKED WITH EMPLOYEE TO PREPARE A BLEACH SOLUTION OF 100 PPM FOR USE TO SANITIZE SURFACES AND UTENSILS.
- Critical: Fairfax County Code/Closure Order for No CFM or No Permit/Due Process
Observation: The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment shall remain closed until there is a Certified Food Manager on premises.
Correction: Please notify me when a Certified Food Manager is present at the establishment. You may not operate until the Health Department reinstates the permit to operate. A follow-up inspection will be conducted within ten (10) days to verify the presence of a Certified Food Manager.PLEASE CALL ME AT 703-246-8421 FROM THE ESTABLISHMENT PHONE.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.CORRECTED: DISCUSSED WITH EMPLOYEE WHO PROVIDED PAPER TOWELS.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.OBSERVED NO HAND WASH SIGN AT THE HAND SINK IN THE KITCHEN AREA.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: EHS PROVIDED 2 HAND WASH SIGNS.
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09/12/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Hair Restraint Effectiveness (corrected on site) (repeated violation)
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. CORRECTED BY CFM PROVIDING EMPLOYEE WITH A CAP.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked noodles at 45F, Half and half at 47F, sliced ham at 45F, sliced american cheese at 49F in the Beverage Air 2 DR sandwich unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CORRECTED BY PIC REMOVING ALL ITEMS FROM THE UNIT INTO THE WALK IN REFRIGERATOR.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: pasta, salad, sausage in both walk in refrigerator and the prep top refrigerators.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (repeated violation)
Observation: The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:no temperature logs available for items such as pizza for which time is being used as a form of public health control.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Food Labels / Labeled According to Law
Observation: Food packaged in the establishment is not labeled in accordance with Law.oil, hot sauce found in squeeze bottles without labels
Correction: 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment: Beverage Air 2 Dr prep top sandwich refrigerator, True 2 Dr prep top, sliding glass door beverage refrigerator.
Correction: 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment and utensils were observed soiled to sight and touch:knife, pizza cutter, Saturn freezer bottom shelf
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CORRECTED BY PIC REMOVING THE UTENSILS AND PLACING THEM IN SINK FOR CLEANING. DISCUSSED WITH PIC ON A CLEANING ROUTINE FOR SATURN FREEZER.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Prep tops and sandwwich unit tops.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near the back door is blocked by several items such as boxes, containers and equipment preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED BY PIC REMOVING ALL ITEMS FROM THE AREA
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees which includes sinks in the unisex restroom
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED BY PROVIDING PIC WITH HANDWASHING SIGNS.
- Physical Facilities Good Repair
Observation: Observed that the floors in the prep area and near the beverage refrigerators are in need of cleaning. Also there are several floor tiles missing in the prep area and behind the cash register.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/26/2013 | Routine | |
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