Safeway #1285, 6130 Rose Hill Dr, Alexandria, VA - Restaurant inspection findings and violations

October 02, 2009 (Routine)

Violations:

• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the entrance to the deli was blocked by a grocery cart containting a hose connected to a water supply on the wall, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 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: cut tomatoes, deli ham, deli beef, deli turkey in the open case
  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. The above foods were moved to a colder location
• 3-501.17(B) - Corrected During Inspection Critical The date marking on the opened container of the following read-to-eat, commercially processed food exceeded the manufacturer's use by date that is based on food safety. Observed Macaroni salad, chicken salad and potato salad in large open containers but not dated with a discard date, not to exceed 7 days from opening.
  Refrigerated, read-to-eat, commercially processed potentially hazardous foods (time/temperature control for safety food) that are held for more than 24 hours after opening shall be clearly labeled with a "USE BY" date, not exceeding 7 TOTAL DAYS. For example, if foods like opened packages of deli meats are opened on October 1, 2009 they shall be marked with a "use by" date not exceeding October 7, 2009. The food worker chose to discard the items and agreed to mark items with discard date in the future.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets doors of refrigeration units and the surfaces of the doors of the walk in refrigerator and the duct tape wrapped along the drain pipe of the handsink near the entrance of the deli
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  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.

Comments:
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.
ADDITIONAL COMMENTS:
1. During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. The person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
2. Sanitizer for 3-vat sink was corrected to 200PPM QUATERNARY AMMONIA.
3. During inspection observed that the current permit is posted in a place where customers can view.
4. Menu review: No Consumer Advisory needed (per discussion with staff)
IMPORTANT:
1. SINCE A VALID PHOTO IDENTIFICATION CFM CARD WAS NOT AVAILABLE, BUT THE MANAGER INDICATED THAT HE HAS A VALID CFM CARD, FAX A COPY OF THE CFM CARD, TO MY ATTENTION, AT THE HEALTH DEPARTMENT, BY CLOSE OF BUSINESS ON MONDAY, OCTOBER 5, 2009.
2. REMEMBER TO PLACE POTENTIALLY HAZARDOUS FOODS NEAR THE FAN WHERE THE COLD AIR BLOWS ONTO FOODS IN THE OPEN AIR CASE. BY DOING THIS, IT WILL HELP TO MAINTAIN FOODS AT 41f OR BELOW.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AS IN FILE PER CFM
Dishmachine: HOBART AM 14 (NOT IN USE) AND A THREE VAT SINK TESTED AT 200PPM QUATERNARY AMMONIA
Grease trap cleaning: monthly
Vent hood cleaning: inspection 7/9/09
Pest Control service: monthly, last inspection conducted on
Consumer Advisory: n/a
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 07, 2009 (Critical Procedures)

Violations:

• 3-403.11(C) - Corrected During Inspection Critical The following ready-to-eat food taken from a commercially processed, hermetically sealed container, or food from an intact package from a food processing plant was not reheated to the proper temperature for hot holding: tomato soup 111F, chicken noodle soup 130F using thermolizer
  Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant shall be reheated for hot holding to a minimum temperature of 135F to be maintained in hot hold at 135F or above. Note: A foodworker continued heating, using the microwave to the following temps: Tomato soup140F, chicken noodle 138F
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: The foods stored at the sandwich make cooler 47-51F
  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. Note: an agreement to use TPC for this day for the foods held at this unit. Lids will be place on foods and a reconsideration of placement of foods at this station so that the cooling fan will blow cold air for maintenance of 41F or below temp.
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, 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 41F: The commercially processed salads and deli meats opened in the walk in ref.
  Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For 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 April 7, 2009 they shall be date marked with a "use by" date not exceeding April 13, 2009
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.n The cfm arrived approximately 15 minutes after the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.

Comments:
Today’s inspection was to conduct a Critical Procedures inspection.
ADDITIONAL COMMENTS:
1. Sanitizer for 3-vat sink was 200PPM QUATERNARY AMMONIA. The facility provided the test kit..
2. During inspection observed that the current permit is posted in a place where customers can view.
3. All critical violations corrected during today's inspection. Thank you
4. Remember to keep a cfm present during all operating hours.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Dishmachine: Hobart AM-14, turned thermolabel black on first run:
Pest control is monthly and as needed. No activity noted during inspection

October 03, 2008 (Routine)

Violation: 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the QUATERNARY SANITIZER solution was measured in excess of 200 ppm.
Maintain the concentration of the QUATERNARY SANITIZER AT 200PPM
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.
ADDITIONAL COMMENTS:
1. During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. The person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
2. Sanitizer for 3-vat sink was corrected to 200PPM QUATERNARY AMMONIA. The facility provided the test kit..
3. During inspection observed that the current permit is posted in a place where customers can view.
4. Menu review: No Consumer Advisory needed (per discussion with CFM and staff)
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AS IN FILE PER CFM
Dishmachine: Hoa=bart AM-14, turned thermolabel black on first run: three vat sink
Grease trap cleaning: monthly
Vent hood cleaning: inspection 7/28/08
Pest Control service: monthly, last inspection conducted on
Consumer Advisory: n/a
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 22, 2008 (Follow-up)

Comments:
FINAL INSPECTION AFTER RENOVATIONS - FOLLOW UP
*Food protectors (sneeze guards) have been installed over the soup station. We thank you.
*Approval on renovations and equipment is hereby granted by the Fairfax County Health Department.

March 19, 2008 (Routine)

Violations:

• 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). (raw chicken fritters over Italian flat bread in the walk in freezer)
  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.
• 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in freezer.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomato (in pan lined with papertowels)
  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.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving under the panani press and dry storage area inside the 3 door prep refrigerator
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(B) - Clean single service items in the storage room, were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 5-202.11(A) - Critical The plumbing system serving this food service facility has not been installed according to the Plumbing Code. (The wash, rinse and sanitize basin drain lined are all plumbed together)
  A plumbing system shall be designed, constructed, and installed according to Law. The sanitizing basin must have a separate drain line.
• 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks. (missing in rest-rooms)
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.12(A) - Observed that the floor under the prep tables and shelving are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
• 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. (yellow liquid)
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately, within 10 days.
2. Be sure to monitor all hot/cold potentially hazardous foods (PHFs). Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. Professional Pest Control Company services routinely.
4. Grease trap is located in floor under the 3-vat sink and is cleaned monthly.
5. Warewasher is Hobart AM14F, heat sanitizing. Unit was tested and found to operating per manufacture specifications.
6. Sanitizer for 3 vat sink is quaternary ammonium.
7. Hood system was serviced on 1/28/2008.

Please monitor the temperature of sandwich cold holding case to ensure that it able to maintain PHFs at 41F or below.

September 12, 2007 (Routine)

Violations:

• 5-205.15(B) - Plumbing connections under the wash and sanitize basins of the 3 vat sink piping are leaking.
  A plumbing system shall be maintained in good repair.
• 5-402.11(A) - Critical A direct connection exists between the drain line of the wash and rinse basin of the 3-vat sink and the sewer system/grease trap.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• 6-303.11(C) - Two light observed out under the hood.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Repeat Observed that the following areas are not maintained in good repair:1. Caulking missing around the handsinks 2. Tape observed on wall tile, across from the altosham3. Countertop molding observed unsealed in some areas of the women's rest-room
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials in the dry storage room and in front of the walk in cooler.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately, within 10 days.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. Professional Pest Control Company services routinely, however, CFM was unsure of how often.
4. Grease trap is located in floor under the 3-vat sink and is cleaned monthly.
5. Warewasher is Hobart AM14F, heat sanitizing. Unit was tested and found to operating per manufacture specifications.
6. Sanitizer for 3 vat sink is quaternary ammonium.
7. Hood system was serviced on 7/22/2007. Warewashing machine is a Hobart AM14F, heat sanitizing.

Note: Hot foods (wings, tenders, potatoes) are prepared for service beginning at 11am.

March 12, 2007 (Routine)

Violations:

• 2-102.11(C) - Critical The person in charge failed to 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.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in freezer.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 4-204.112(B) - There was no temperature measuring device located in the following hot holding equipment:hot holding box for chicken and potato wedges
  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.
• 5-205.15(B) - Spray arm at the 3-vat sink was observed leaking
  A plumbing system shall be maintained in good repair.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink. (missing at the handsink by the walk in cooler)
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in rest-rooms)
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.11 - Observed that the following areas are not maintained in good repair:1. estcheon plate around the fire suppression system in the walk in cooler is not sealed to the ceiling2. Countertops in the ladies rest-room are damaged in some areas3. Holes observed in the ceiling of the ladies rest-room in some areas
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the following areas were in need of cleaning:1. Vent shield in front of the walk in cooler
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services twice weekly.
5. Grease trap is located in floor under the 3-vat sink and is cleaned monthly.
6. Warewasher is Hobart AM14F, heat sanitizing. Unit was tested and found to operating per manufacture specifications.
7. Sanitizer for 3 vat sink is quaternary ammonium.
8. Hood system was serviced on 1/12/2007.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

September 18, 2006 (Critical Procedures)

Violations:

• 2-102.11(C)(3) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  Educate staff with the symtoms of foodborne illness.
• 2-201.11(A)(1)-(5) - Critical The PIC was not aware of the food code provision requiring employees to report symptoms and foodbourne illness.
  Familiarize all staff with the requirement to report symptoms and foodbourne illness to the person in charge.
• 3-501.17(B) - Critical The ready-to-eat (RTE) commercially processed chicken breast in the refrigeration unit was not properly dated for disposition after opening.
  Date all PHF's held for more then 24 hours after opening with a date of discard.
• 3-501.19(A) - Critical Fried chicken, baked chicken and onion rings in the display cabinet , for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Label the item with the date , time it was removed from temperature control and the time it must be discarded.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit to ensure the chlorine sanitizing solution is being used at the proper concentration.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (200 ppm)
  Adjust and maintain sanitizing solution at 50-100ppm.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  Adjust and maintain quaternary ammonia solution at 200ppm.
• 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Chlorine sanitizer was found at 200ppm at the 3-vat sink.
  Chlorine sanitizer must be between 50-100ppm to be used on food contact surfaces. Please adjust and maintain.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on or about .
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services weekly.
5. Grease trap is cleaned monthly to quarterly. Hood last cleaned on 8/1/2006.
6. Warewasher is the same as file, tested and found to operating properly.
7. Sanitizer for 3 vat sink is quaternary ammonia and chlorine.


***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

April 05, 2006 (Routine)

Violations:

• 3-501.16A - Critical Found foods hot holding at improper temperatures: chicken tenders at 117F, and chicken wings at 125F.
  CORRECTED DURING INSPECTION--Reheat to 165F, then hold at 140F or above. Ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed roast beef loaf, in the WI refrigeration unit, was found not properly dated with "use by" date, after opening.**Manager explained loaf meats (roast beef, turkey, ham) are received in store from Safeway warehouse supply, later are divided and repackaged in deli prep area --- at that point new lable with "opened" date is affixed to product. ***Add "use by" date (7 days or less after opening original package).
  CORRECETD DURING INSPECTION--Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.114C - Critical Quaternary Ammonium sanitizing solution used in bucket near slicers, was found not at an acceptable concentration --- it was too low at less than 200 PPM.
  CORRECTED DURING INSPECTION--Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-501.11A - Repeat Groen oven was observed in a state of disrepair and damaged with the following:1. cooker turns itself on and off making it difficult to adequately cook chickens;2. de-limer hose from oven leaks, needs replacing;3. front door handle of oven missing.
  Repair the oven to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - The door handle of the Groen oven is missing.
  Repair or replace the door handle in accordance with the manufacturer's specifications.
• 4-903.11B - Single-service tray bottoms were observed on upper shelf in dry storage room, stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-301.12A - Observed that no paper towels were available for handsink in deli prep arera.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Physical structure found not maintained in good repair at front check-out station/line where lower cabinet panel observed missing and much dirt, debris, exposed wires accessible.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment: 3-door LP prpe unit in middle of deli prep kitchen observed not working, not maintained.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 7-204.11 - Critical Quat. ammonium sanitizer found too strong at more than 200 PPM, in containers holding meat thermometers.
  CORRECTED DURING INSPECTION--Use test strips to be sure sanitizer is correct at 200 PPM quat.

Comments:
Today's visit was to conduct a routine inspection. Please note:
1. *** Food thermometers must be cleaned, and sanitized before each use, however, recommend thermometers not be stored in sanitizer solution. **
Individual alcohol swabs (squares) would work well to sanitize thermometer probe before each use. ***
2. Commercial pest service is done monthly.
3. Sanitizer test strips, quat. ammonium, found at 3-comp.sink.
4. Food thermometers on-site.
5. Disposable gloves observed worn for food handling.

October 05, 2005 (Routine)

Violations:

• 3-501.16B - Critical 1. Pasta salad in display observed at 49F.2. Apple salad in display observed at 50F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-501.11A - Observed walk-in, sandwich prep and Knight three door cooling units not working. They are currently being used for storage.
  Repair all to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.Repair, replace or remove all nonworking equipment.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory at the sink by the three comp. sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.18 - 1. Hand sink by three comp. sink observed difficult to turn on and use.2. Hand sink by the front entrance observed with handles facing the wrong way, creating an inconvenience to wash hands.
  Repair both sinks to promote and encourage proper hand washing.Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
This visit was made to conduct a Critical Procedures Inspection.
This inspection places emphasis on those items and procedures that most directly affect the safety and sanitation of the foods served. Other less critical items, if present, are not fully noted in this report but are brought to the managers attention for correction as needed.
**During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.**

Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining violations must be corrected before the next routine inspection.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
5. Professional Pest Control Company services monthly. No activity/evidence noted today.
6. Grease trap is cleaned monthly as well. Please provide/fax invoice of next cleaning once complete.
7. ALL inspections are available for public viewing on the State of Virginia’s website.
8. Big five FBI info sheet and other health related materials were left with the CFM.
If you have any questions, please contact me. Thank you.
~~Dishmachine information:
Model: Hobart AM14F
Heat sanitizing.
Thermolabel turned black.
REMINDERS:
Ensure that:
• employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
• employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
• food is received from approved sources at the proper temperatures and in sound condition.
• the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
• foods are rapidly cooled down within 4 hours.
• employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
• there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
• employees are properly trained in food safety as it relates to their assigned duties.
Public Health Interventions:
1) Knowledge of CFM 2) Employee Health 3) Hands as a vehicle of contamination
4) Time/Temp. relationships 5) Consumer Advisory
Risk Factors Associated W/ Foodborne Illness:
1) Improper holding temperature 2) Inadequate cooking 3) Contaminated equipment
4) Unsafe food and water source 5) Poor personal hygiene

October 05, 2005 (Routine)

Violations:

• 3-501.16B - Critical 1. Pasta salad in display observed at 49F.2. Apple salad in display observed at 50F.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-501.11A - Observed walk-in, sandwich prep and Knight three door cooling units not working. They are currently being used for storage.
  Repair all to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.Repair, replace or remove all nonworking equipment.
• 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory at the sink by the three comp. sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.18 - 1. Hand sink by three comp. sink observed difficult to turn on and use.2. Hand sink by the front entrance observed with handles facing the wrong way, creating an inconvenience to wash hands.
  Repair both sinks to promote and encourage proper hand washing.Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
This visit was made to conduct a Critical Procedures Inspection.
This inspection places emphasis on those items and procedures that most directly affect the safety and sanitation of the foods served. Other less critical items, if present, are not fully noted in this report but are brought to the managers attention for correction as needed.
**During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.**

Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining violations must be corrected before the next routine inspection.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. *Increase employee handwashing frequency.*
5. Professional Pest Control Company services monthly. No activity/evidence noted today.
6. Grease trap is cleaned monthly as well. Please provide/fax invoice of next cleaning once complete.
7. ALL inspections are available for public viewing on the State of Virginia’s website.
8. Big five FBI info sheet and other health related materials were left with the CFM.
If you have any questions, please contact me. Thank you.
~~Dishmachine information:
Model: Hobart AM14F
Heat sanitizing.
Thermolabel turned black.
REMINDERS:
Ensure that:
• employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
• employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
• food is received from approved sources at the proper temperatures and in sound condition.
• the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
• foods are rapidly cooled down within 4 hours.
• employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
• there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
• employees are properly trained in food safety as it relates to their assigned duties.
Public Health Interventions:
1) Knowledge of CFM 2) Employee Health 3) Hands as a vehicle of contamination
4) Time/Temp. relationships 5) Consumer Advisory
Risk Factors Associated W/ Foodborne Illness:
1) Improper holding temperature 2) Inadequate cooking 3) Contaminated equipment
4) Unsafe food and water source 5) Poor personal hygiene

March 28, 2005 (Complaint)

Comments:
This visit was made to conduct a complaint investigation. Complainant advised that the women's restroom was very unsanitary. Please review the following:

1. Observed restroom to be unclean and not well maintained.
- Holes observed in ceiling
- One toilet not flushed
- Paper towels on floor
2. Recommend a routine cleaning and maintenance schedule to maintain establishment in good, sanitary condition.
3. Complaint is confirmed.
4. Please clean and sanitize restroom immediately.
Thank you.

February 22, 2005 (Routine)

Violations:

• 2-402.11A - Employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A4 - Corrected During Inspection Critical Observed uncovered lettuce and cut tomato in top of storage unit at sandwich prep.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.14B2 - Wiping cloths improperly stored between use --- observed on top of prep table where sandwiches are prepared.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16A - Critical Repeat Found the following hot holding at improper temperatures:1. fried chicken strips at 109F;2. roasted chicken at 114F.
  CORRECTED DURING INSPECTION--Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed barbeque sauce in teh walk-in, unit was found not properly dated to "consume by", or to "use by" after opening.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-602.11B - Found unlabeled container of brown sauce in WI refrig. employee identified as barbeque sauce.
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or 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. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 4-502.11C - Repeat The ambient air temperature gauges on the hot holding cases observed not working.
  **Immediately replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use--- so that employees can monitor temperature of hot-holding cases..
• 4-603.14 - Repeat Employee in duty advised that utensils are washed, rinsed, and sanitized, from right to left; however, the sink drain pipes are plumbed the opposite way.
  Make sure that the cleaning agent/method used is recommended for the type(s) of soil(s) on food-contact surfaces. Ensure clean food-contact surfaces.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment: two, 3-door Knight prep units that are no longer working as refrigeration units, are used for storage.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
Today's visit was to conduct a routine inspection. Please note:
1. ***Hot-holding items in case found at incorrect temperature is a repeat violation.
2. **Temperature gauges not accurate on hot-holding cases were also cited previously.
3. Grease trap under 3-compartment sink must be emptied frequently and not allowed to become overly full --- grease trap was opened during inspection and found 2/3-full. Manager stated a company empties grease trap once a month, however, no grease removal contract was located.
**FAX copy of grease removal contract to Health Dept. at number at top of this report.
4. Handsinks found correctly stocked with soap, paper towels, warm water, and reminder/instructional signs.

November 18, 2004 (Follow-up)

Comments:
This visit was made to conduct a follow-up inspection. Please review the following:

1. Fire in the hood was reported last night. Fire suppression system was discharged.
2. All contaminated food was discarded.
3. All equipment utensils, food contact surfaces have been sanitized.
4. Fryer and hood were in the process of cleaning @ time of follow-up.
5. System was recharged- Fire Marshall on site.
**Permit is hereby reinstated per the Fairfax County Health Department**

If you have any questions, please contact me.

July 15, 2004 (Routine)

Violations:

• 3-501.16A - Critical Repeat Chicken wing (123F) and chicken tender (120F) observed below 140F in the hot holding case. Food had been prepared about forty five (45) minutes prior.
  CORRECTED DURING THE INSPECTION. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 4-502-11A - Catch pan observed missing from exhaust hood above fryer.
  Replace catch pan to prevent grease from dripping onto food/equipment/utensils.
• 4-603.14 - Employee on duty advised that utensils are washed, rinsed, and sanitized, from right to left. However, the pipes are plumbed the opposite way.
  Wash from left to right so that grease and other debris are run through the grease trap and not washed directly down the drain. The pipes for wash and sanitize may need to be relocated so that the pipes can fit into the appropriate basins.
• 4-502.11C - The ambient air temperature gauge on the hot holding cases observed not working.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 6-501.18 - Leak observed at both kitchen hand sinks.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 6-301.12A - No paper towels observed at the hand sink by the prep table.
  CORRECTED DURING THE INSPECTION.Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Two Knight cooling units observed inoperable and are being used for storage.
  Maintain these units clean and organized. Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  CORRECTED DURING THE INSPECTION.Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining violations must be corrected before the next routine inspection.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. Professional Pest Control Company services bi-weekly. No activity/evidence noted today.
5. Grease trap is cleaned every three (3) months.
6. Written handwash and sick policies were distributed.
7. If you have any questions, please contact me. Thank you.

January 21, 2004 (Routine)

Violations:

• 6-202.11A - Fluorescent Light bulb(s) in the walk-in freezer are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-501.12A - An accumulation of dust was noted on the ceiling vents located outside of the walk-in refrigerator.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment including:1. Traulsen upright cooler 2. Bizerba A330 on the prep table across from the deli display case.3. Two (2) Knight prep units currently used as storage
  Remove all unnecessary items from the facility within thirty days due to repeat nature. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 4-204.15 - The coverplate from a Knight prep unit was observed missing and in need of replacement.
  Repair and/or replace coverplate so that compressor/condensor of the unit and internal parts do not contaminate foods or food contact surfaces.

Comments:
-The purpose of today's visit was to conduct a routine inspection. Please correct non-critical violations within thirty (3) days.
-Hobart AM14 F heat sanitizing dish machine; washing at 160F, rinsing at 200F- see thermolabel
-Grease trap is cleaned monthly; please maintain log of cleaning and/or maintenance
-Establishment is serviced by a professional pest control company monthly

February 10, 2003 (Routine)

Violations:

• 3-501.16A - Critical Repeat Fried chicken hot holding at improper temperatures: 120F
  Corrected. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 6-303.11C - Observed two burnt heat lamps inside hot holding unit.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.114A - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed 2-door Traulsen upright cooler and two Knight prep coolers used as storage units.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.