Safeway #1847, 5980 Kingstowne Center, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Safeway #1847
Address: 5980 Kingstowne Center, Alexandria, Virginia
Total inspections: 17
Last inspection: Jul 22, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tuna salad, muenster cheese held at the sandwich make station.
  • 3-501.17(B) - Corrected During Inspection Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening:
July 22, 2009Routine--Details / Comments
  • 2-103.11(D) - Employee handwashing technique w/o soap is not acceptable method; manager is to monitor technique and frequency of staff's handwashing
  • 2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands before engaging in food preparation, after washing equipment at coffee station
  • 3-304.14(B)(1) - Improper use of wet wiping cloths
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken enchilada soup at 120F
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Panini at 45F and coffee station dairy at 47F
  • 3-501.17(B) - Corrected During Inspection Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: numerous deli meats in deli case found unlabelled.
  • 4-501.18 - The in-use wash water in the warewashing sink was observed to be heavily soiled or contaminated.
  • 43.1-3-4(a)-(h) - Repeat 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.
  • 6-301.11 - Observed that hand soap dispenser at coffee station was empty.
  • 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at restrooms at side of coffee station
  • 6-501.111(B) - Wild bird sighted near coffee station
  • 6-501.12(A) - Observed that the floors are in need of cleaning in cofee storage room, per contractor's report issued same day.
  • 7-102.11 - Critical Working containers of cleaning product found unlabelled at coffee station
January 09, 2009Critical Procedures--Details / Comments
  • 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: four containers of guacamole in stagnant water
  • 3-501.17(B) - Corrected During Inspection Critical The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: Observed deli turkey and deli cheese packages which exceeded the use by date.
  • 3-501.17(B) - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli cheeses and deli meats in the Hobart refrigeration unit was not properly dated for disposition after opening. observed three packages of cheeses (MIXED) and a package of deli roast beef and deli turkey not date marked with a use by date.
  • 43.1-3-4(a)-(h) - 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
  • 6-202.11(C) - Observed that a proper protective shield is not provided for the heat lamp on on the hot hold box. Either obtain shatter proof bulbs or install heat lamp shielding **See compliance section of this report.
  • 6-303.11(A) - Observed that inadequate lighting was provided in the, walk-in freezer. **See compliance section of this report
  • 6-501.11 - Repeat The handle of the walk in freezer is broken and is not maintained in good repair.
March 24, 2008Routine15Details / Comments
  • 2-102.11(C) - Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 2-102.11(C) - Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the walk in refrigerator observed uncooked, frozen chicken breasts over fully cooked chicken wings, spareribs, and cheese pizza and potatoes.
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken livers 119- 114, Potato wedges 109-116.
  • 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 45F, 47 F, Guacamole 44F to 45F.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the Quaternary ammonia solution was measured in excess of 200 ppm.
September 21, 2007Critical Procedures50Details / Comments
  • 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  • 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw chicken stored above mushrooms.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Salmon (44F),2) Chicken (46F),3) Egg Plany Parmesean (45F),4) Creamer (44F)
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:1) Hussmann reachin display cooler (55F).
  • 4-501.11(B) - The door gaskets of the following are damaged:1) Norbec walkin cooler.
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration.
  • 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1) Panini grills.
  • 4-602.11(C) - Corrected During Inspection Critical The cleaning schedule for the slicers is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Shelving in the food prep area,2) Pipes underneath sinks,3) Knife rack,4) Interior of the walkin units,5) Gaskets on the reachin units,6) Mop sink.
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 4-901.11(A) - Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 5-205.15(B) - Observed the following in disrepair:1) Three compartment sink (leaking).
  • 6-303.11(C) - Observed burned out lights in the diswashing area.
  • 6-501.11 - Observed that the following is not maintained in good repair:1) Missing ventilation duct cover,2) Floor in the walkin unit.
  • 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed Hobart dishmachine not being used.
  • 6-501.12(A) - Observed that the following is in need of cleaning:1) Floor/wall junctures throughout facility,2) Floors around mop sink.
  • 6-501.16 - Observed that mops are improperly stored between use.
  • 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed Raid insecticide in the mop closet.
March 05, 2007Routine613Details / Comments
3-306.11 - Soup station is not provided with a sneeze guard at the soup stations. 1. Two soup kettleslwere observed partially covered. The food on display is not protected from contamination.2;, The sneeze guard at the salad bar was insufficient in length to provide adequate protect ion for foods stored.January 30, 2007Other01Details / Comments
  • 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed meats and salads in the refrigeration unit was not properly dated for disposition after opening.
  • 4-602.11E - Surfaces of the following was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris:1) Panini Grill,2) Interior of the ice machine.
  • 4-904.11B - Corrected During Inspection Utensils were not stored with the handles up.
September 06, 2006Critical Procedures12Details / Comments
No violation noted during this evaluation. May 04, 2006Complaint00Details / Comments
  • 2-301.14A - Critical Repeat A food employee observed not washing her hands with handling multiple tasks and changing gloves.
  • 3-501.16B - Critical Repeat Turkey (55F) and cheese (45F) observed being cold holding at improper temperatures at sandwich prep table unit.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) sandwiches (cheese and ham) in the Hobart refrigeration unit is not properly dated for disposition.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed cheese and ham in the Hobart refrigeration unit was not properly dated for disposition after opening.
  • 4-501.112A - The heat sanitizing dishwasher observed rinsing at temperature lower than allowable level of 180°F and was not able to sanitize.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Can opener, 2) utensil storage located at the front of hot holding unit.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) all prep table shelvings; 2) interior of Hobart freezer.
  • 4-602.12A - Repeat The food contact equipment surface of the following is observed soiled with accumulations of grime and debris: 1) panini grill; 2) Pizza oven; 3) interior of dishwasher machine.
  • 4-903.11B - Corrected During Inspection Clean single service containers were observed stored with the food-contact surface facing upward.
  • 43.1-3-1A - Critical Observed permit to operate hanging in an enclosed room that expired 12/31/05.
  • 6-305.11B - Corrected During Inspection Observed employee coats and a hat observed in the kitchen near food prep area.
  • 6-501.12A - Repeat Observed following areas noted in need of cleaning: 1) Floor under all equipment (refrigerators, fryer, oven, etc.); 2) Floor under all prep tables (observed with debris, chemical bottle, etc.)
March 06, 2006Routine66Details / Comments
  • 2-301.14A - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed no handwashing in between glove changes.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.16A - Corrected During Inspection Critical Wings (137F) hot holding at improper temperatures.
  • 3-501.16B - Corrected During Inspection Critical Repeat Milk (BARC-44F) cold holding at improper temperatures.
  • 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed Beverage Air Reachin Cooler at 45F.
  • 4-204.112B - There was no temperature measuring device located in the reachin coolers, and hot hold units.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Burned out lights in the ventilation hood,2) Shelving in the interior of the reachin units.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Interior of ice machine,2) Soda nozzles,3) Ice dispenser nozzle.
  • 4-602.12A - Repeat The food contact equipment surface of the following is observed soiled with accumulations of grime and debris:1) Panini grill,2) Interior of dishwashing machine.
  • 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Interior reachin cooler,2) Shelving in the food prep area,3) Ventilation hood filters,4) Tops of equipment,5) Interior of walkin unit,6) Walkin unit condenser fans,7) Gaskets on the reachin units.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink.
  • 6-501.111D - Observed drain flies in Starbucks area.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed dishwashing machine not being used.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving.
  • 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
  • 7-208.11B - Corrected During Inspection Observed medications being stored in the food prep area.
July 20, 2005Routine512Details / Comments
  • 2-301.14A - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed no handwashing in between glove changes.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
  • 3-501.16A - Corrected During Inspection Critical Wings (137F) hot holding at improper temperatures.
  • 3-501.16B - Corrected During Inspection Critical Repeat Milk (BARC-44F) cold holding at improper temperatures.
  • 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed Beverage Air Reachin Cooler at 45F.
  • 4-204.112B - There was no temperature measuring device located in the reachin coolers, and hot hold units.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Burned out lights in the ventilation hood,2) Shelving in the interior of the reachin units.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Interior of ice machine,2) Soda nozzles,3) Ice dispenser nozzle.
  • 4-602.12A - Repeat The food contact equipment surface of the following is observed soiled with accumulations of grime and debris:1) Panini grill,2) Interior of dishwashing machine.
  • 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Interior reachin cooler,2) Shelving in the food prep area,3) Ventilation hood filters,4) Tops of equipment,5) Interior of walkin unit,6) Walkin unit condenser fans,7) Gaskets on the reachin units.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink.
  • 6-501.111D - Observed drain flies in Starbucks area.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed dishwashing machine not being used.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving.
  • 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
  • 7-208.11B - Corrected During Inspection Observed medications being stored in the food prep area.
July 20, 2005Routine512Details / Comments
  • 2-301.14A - Corrected During Inspection Critical Observed no handwashing in between glove changes.
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 3-304.15A - Corrected During Inspection Single-use gloves worn during multi-tasked food preparation.
  • 3-501.16B - Corrected During Inspection Critical Repeat Ham (TTRI-46F), Chicken (DC-46F, 48F) cold holding at improper temperatures.
  • 4-501.11A - The following was observed in a state of disrepair and damaged:1) Burned out lights in the ventilation hood,2) Knives in storage,3) Dishwashing machine.
  • 4-501.11B - The door gasket of the "Starbucks" reachin unit is damaged.
  • 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Knives in storage
  • 4-602.12A - The food contact equipment surface of the following is observed soiled with accumulations of grime and debris:1) Griddles,2) Interior of dishwashing machine.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Walkin unit condenser fans,2) Ventilaiton hood filters,3) Cabinet shleving,4) Interior of reachin units,5) Gaskets on the reachin units.
  • 4-603.16 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  • 4-901.11A - Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 6-501.11 - The following is not maintained in good repair:1) Flooring in the walkin unit.
  • 6-501.12A - The following noted in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving.
  • 6-501.14A - Intake and exhaust air ducts are not being cleaned.
January 10, 2005Routine--Details / Comments
No violation noted during this evaluation. January 10, 2005Complaint00Details / Comments
No violation noted during this evaluation. August 12, 2004Complaint00Details / Comments
3-501.16B - Critical Repeat turkey breast at 51fJuly 29, 2004Follow-up10Details / Comments
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed amish style potato salad in the refrigeration unit was not properly dated for disposition after opening.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener
  • 3-501.16A - Critical fried chicken hot holding at improper temperatures.
  • 4-502-11A - pizza screens observed in a state of repair and condition preventing effective maintenance and easy cleaning.(baked on dough/carbonized)
  • 3-501.16B - Critical roast beef for sandwiches cold holding at improper temperatures.
  • 4-204.112B - There was no temperature measuring device located in the several of the hot and cold deli and display cases
  • 4-501.11B - several lights out in one of the hot holding cases
  • 3-304.14B2 - Wiping cloths improperly stored between use.
July 23, 2004Routine44Details / Comments
  • 5-205.11B - Repeat The handwash station located across from the pizza prep area is being used for purposes other than washing hands.
  • 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at the sanitizing vat and wiping cloth bucket.
May 09, 2003Routine11Details / Comments

July 22, 2009 (Routine)



Violations:
  • 2-102.11(C) - Corrected During Inspection 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.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tuna salad, muenster cheese held at the sandwich make station.
    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 cfm chose to use tpc for these items. In addition, ice may be used to cool the outside of pan if ice placed into a larger pan and the food holding pan placed into ice water slush.
  • 3-501.17(B) - Corrected During Inspection Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening:
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or 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 opened packages of deli meats are opened on 7/22/09 they shall be date marked with a "use by" date not exceeding 7/28/09.
Comments:
The purpose of this visit was to conduct a routine inspection. The following information is provided to help the establishment in better food safety practices.
Sanitizer for 3-vat sink is 200PPM QUATERNARY AMMONIA The Hobart heat sanitiazing dish machine was observed clean, but is not used. Thermometer calibrated and accurate
Employee Health Controls
Ensure that all employees, including management, understand reporting, restriction, and exclusion in regards to reportable symptoms (Vomiting, Diarrhea, Jaundice, and/or a sore throat with Fever) and reportable diagnosis (Norovirus, Hepatitis A virus, Shigella spp., E. coli, and/or Salmonella typhi).
All inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov). If you have any questions or comments, please call (703) 246-2444.
Facility Data Sheet
Hot Water Heater: Boiler
Dishmachine: N/A
Grease Trap Cleaning: Monthly
Ventilation Hood Cleaning: Every 6 months, last inspection 4/22/09
Pest Control Service: Weekly
Applicable Consumer Advisory: No

January 09, 2009 (Critical Procedures)



Violations:
  • 2-103.11(D) - Employee handwashing technique w/o soap is not acceptable method; manager is to monitor technique and frequency of staff's handwashing
    The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
  • 2-301.14(A)-(I) - Critical A food employee failed to wash his or her hands before engaging in food preparation, after washing equipment at coffee station
    ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken enchilada soup at 120F
    Potentially hazardous foods shall be hot held at a temperature of 135F or above; product removed from self serve location
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Panini at 45F and coffee station dairy at 47F
    Potentially hazardous foods shall be held cold at a temperature of 41F or below; unit thermostat for dairy products adjusted to chill product to 41F
  • 3-501.17(B) - Corrected During Inspection Critical Repeat The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: numerous deli meats in deli case found unlabelled.
    Refrigerated, ready-to-eat, potentially hazardous foods that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business.
  • 4-501.18 - The in-use wash water in the warewashing sink was observed to be heavily soiled or contaminated.
    The wash, rinse, and sanitize solutions shall be maintained clean.
  • 43.1-3-4(a)-(h) - Repeat 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.
    Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (6316 castle place falls church, ph 703-533-7600). A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568.
  • 6-301.11 - Observed that hand soap dispenser at coffee station was empty.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at restrooms at side of coffee station
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 6-501.111(B) - Wild bird sighted near coffee station
    Insects and other pests including birds are capable of transmitting disease to people by contaminating food and food-contact surfaces.
  • 6-501.12(A) - Observed that the floors are in need of cleaning in cofee storage room, per contractor's report issued same day.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 7-102.11 - Critical Working containers of cleaning product found unlabelled at coffee station
    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:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Facility Data Sheet
Hot Water Heater: Boiler
Dishmachine: N/A
Grease Trap Cleaning: Monthly
Ventilation Hood Cleaning: Every 6 months
Pest Control Service: Monthly
Applicable Consumer Advisory: No

March 24, 2008 (Routine)



Violations:
  • 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: four containers of guacamole in stagnant water
    Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
  • 3-501.17(B) - Corrected During Inspection Critical The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: Observed deli turkey and deli cheese packages which exceeded the use by date.
    If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on March 24, 2008 they shall be date marked with a "use by" date not exceeding March 30, 2008. All products were discarded during inspection
  • 3-501.17(B) - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli cheeses and deli meats in the Hobart refrigeration unit was not properly dated for disposition after opening. observed three packages of cheeses (MIXED) and a package of deli roast beef and deli turkey not date marked with a use by date.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS.
  • 43.1-3-4(a)-(h) - 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
    AS DISCUSSED AND AGREED DURING INSPECTION, THE CFM WILL TAKE A COPY OF THE PAPER CERTIFICATE TO ORS AND OBTAIN A COPY OF THE PHOTO IDENTIFICATION CFM CARD AND FAX, TO MY ATTENTION WITHIN 10 DAYS.
  • 6-202.11(C) - Observed that a proper protective shield is not provided for the heat lamp on on the hot hold box. Either obtain shatter proof bulbs or install heat lamp shielding **See compliance section of this report.
    Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.
  • 6-303.11(A) - Observed that inadequate lighting was provided in the, walk-in freezer. **See compliance section of this report
    Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
  • 6-501.11 - Repeat The handle of the walk in freezer is broken and is not maintained in good repair.
    Repair the handle of the walk infreezer to ensure that the unit is able to be fully closed without risk of a person being entrapped inside or hurting one self from pushing the rod
Comments:
The purpose of this visit was to conduct a routine inspection. The following information is provided to help the establishment in better food safety practices.
COMPLIANCE:
1. WITHIN 10 DAYS FAX A COPY OF THE FOLLOWING:
A) The photo identification CFM card
B) Inoice for the replacement of the non-shatter resistant bulbs at the hot bar. There are 7 bulbe which are not shatter resistant
C) The repair of the light in the walk in freezer
D) If possible, repair the handle on the walk in refrigerator door
It is essential that the person in charge utilize Active Managerial Control in the facility. This is intentional actions taken by the person-in-charge/CFM to attain control over foodborne illness risk factors. It embodies a preventive rather than reactive approach to food safety through a continuous system of monitoring and verification.
ADDITIONAL COMMENTS:
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 most of the Big Five Foodborne illness which are required to be reported to the Health Department.
Sanitizer for 3-vat sink is 200PPM QUATERNARY AMMONIA The Hobart heat sanitiazing dish machine turned the thermolable black on first run. Thermometers calibrated and accurate
Employee Health Controls
Ensure that all employees, including management, understand reporting, restriction, and exclusion in regards to reportable symptoms (Vomiting, Diarrhea, Jaundice, and/or a sore throat with Fever) and reportable diagnosis (Norovirus, Hepatitis A virus, Shigella spp., E. coli, and/or Salmonella typhi).
All inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov). If you have any questions or comments, please call (703) 246-2444.
***REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN***
Facility Data Sheet
Hot Water Heater: Boiler
Dishmachine: N/A
Grease Trap Cleaning: Monthly
Ventilation Hood Cleaning: Every 6 months, last inspection 1/16/08
Pest Control Service: Monthly
Applicable Consumer Advisory: No

September 21, 2007 (Critical Procedures)



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.
  • 2-102.11(C) - Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
    The Person in Charge must report symptoms of Jaundice or a diagnosed E. Coli, Salmonella Typhi, Shigella, Norovirus and Hepatitis A to the health department. Employees diagnosed or showing the symptom of Jaundice shall be excluded from working in the food establishment until permission is given by the health department.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the walk in refrigerator observed uncooked, frozen chicken breasts over fully cooked chicken wings, spareribs, and cheese pizza and potatoes.
    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.
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken livers 119- 114, Potato wedges 109-116.
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: The person in charge reheated the above items to 179F.
  • 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 45F, 47 F, Guacamole 44F to 45F.
    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. Based upon time, the above items were allowed to be relocated to a cooler environment.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the Quaternary ammonia solution was measured in excess of 200 ppm.
    Maintain the concentration of the Quaternary Ammonia sanitizer at 200 ppm.
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. NOTE: THE CFM COULD NOT PARTICIPATE IN THE INSPECTION, THEREFORE, THE PERSON IN CHARGE OF THE DELI ACCOMPANIED THE INSPECTOR THROUGH THE INSPECTION.
ADDITIONAL COMMENTS:
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 person in charge was not able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Sanitizer for 3-vat was corrected to 200ppm Quaternary. Wet wiping cloth bucket was correct at 200 ppm Quaternary.
***Note: The dishwashing machine is no longer operable. File review will determine whether further action is needed on this item.
*** For next inspection, ensure that all lights are working under the hood system.
****Two thermometers were calibrated during inspection and found to be working. Also, observed two employees wash hands during inspection.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Consumer Advisory: The facility no longer prepares sushi but now receives this item prepackaged.
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.

March 05, 2007 (Routine)



Violations:
  • 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
    The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
  • 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw chicken stored above mushrooms.
    Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Salmon (44F),2) Chicken (46F),3) Egg Plany Parmesean (45F),4) Creamer (44F)
    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.
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:1) Hussmann reachin display cooler (55F).
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-501.11(B) - The door gaskets of the following are damaged:1) Norbec walkin cooler.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration.
    A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
  • 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1) Panini grills.
    The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
  • 4-602.11(C) - Corrected During Inspection Critical The cleaning schedule for the slicers is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation.
    If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Shelving in the food prep area,2) Pipes underneath sinks,3) Knife rack,4) Interior of the walkin units,5) Gaskets on the reachin units,6) Mop sink.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
    The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
  • 4-901.11(A) - Food containers were found stacked while wet after cleaning and chemical sanitization.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • 5-205.15(B) - Observed the following in disrepair:1) Three compartment sink (leaking).
    A plumbing system shall be maintained in good repair.
  • 6-303.11(C) - Observed burned out lights in the diswashing area.
    Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
  • 6-501.11 - Observed that the following is not maintained in good repair:1) Missing ventilation duct cover,2) Floor in the walkin unit.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed Hobart dishmachine not being used.
    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.
  • 6-501.12(A) - Observed that the following is in need of cleaning:1) Floor/wall junctures throughout facility,2) Floors around mop sink.
    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.
  • 7-202.12(C) - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Observed Raid insecticide in the mop closet.
    Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator.
Comments:
Additional temperatures: Egg Plant Parmensean (45F), Potato Wedges (135F), Tomatoes (40F), Panini (41F), Chicken Rice Soup (189F), Melons (41F), Starbucks Creamer (44F), Starbucks Milk (41F), Starbucks Steamed Milk (171F).
The purpose of this visit was to conduct a routine inspection. The following information is provided to help the establishment in better food safety practices.
The following have been identified as risk factors that contribute to foodborne illnesses:
1. Improper Holding Temperatures
2. Inadequate Cooking
3. Contaminated Equipment
4. Food from Unsafe Sources
5. Poor Personal Hygiene
However, the following interventions can be made to protect public health:
1. Demonstration of Knowledge
2. Employee Health Controls
3. Hands as a Vehicle of Contamination
4. Time and Temperature Relationships
5. Consumer Advisory
It is essential that the person in charge utilize Active Managerial Control in the facility. This is intentional actions taken by the person-in-charge/CFM to attain control over foodborne illness risk factors. It embodies a preventive rather than reactive approach to food safety through a continuous system of monitoring and verification.
Employee Health Controls
Ensure that all employees, including management, understand reporting, restriction, and exclusion in regards to reportable symptoms (Vomiting, Diarrhea, Jaundice, and/or a sore throat with Fever) and reportable diagnosis (Norovirus, Hepatitis A virus, Shigella spp., E. coli, and/or Salmonella typhi).
Time and Temperature Relationships
Cooking Raw Animal Foods:
Eggs cooked for immediate service, Steak, Seafood, and Pork—145oF
Beef and Comminuted Meats—155oF
Poultry, and Stuffed Foods—165oF
Cooling:
135oF to 70oF within 2 hours, and then
70oF to 41oF within 4 hours
Foods shall be cooled to 41oF or below within 4 hours if prepared from ingredients at room temperature
Reheating:
Commercially processed foods—135oF
All foods that have been cooked and cooled—165oF
Holding Temperatures:
Hot Holding—135oF or above
Cold Holding—41oF or below
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination:
Top Shelving—Raw Shell Eggs, Steak, Seafood, and Pork—145oF
Middle Shelving—Beef and Comminuted Meats—155oF
Bottom Shelving—Poultry and Stuffed Foods—165oF
Separate raw animal products from cooked foods, raw vegetables, and other non-animal products either by separate shelving or by storing above listed raw animal products.
All inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov). If you have any questions or comments, please call (703) 246-2444.
***REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN***
Facility Data Sheet
Hot Water Heater: Boiler
Dishmachine: N/A
Grease Trap Cleaning: Monthly
Ventilation Hood Cleaning: Every 6 months
Pest Control Service: Monthly
Applicable Consumer Advisory: No

January 30, 2007 (Other)



Violation: 3-306.11 - Soup station is not provided with a sneeze guard at the soup stations. 1. Two soup kettleslwere observed partially covered. The food on display is not protected from contamination.2;, The sneeze guard at the salad bar was insufficient in length to provide adequate protect ion for foods stored.
Provide sneeze guards at soup station and replace sneeze guard at salad station with longer ones to properly protected the foods. Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
Comments:
This visit was conducted to do an inspection of the renovation done at the deli and the starbucks station. A wall was replaced in the deli area and new equipment was added. Some of the existing cold and hot holding cases were replaced and a sink added. No equipment changes or renovations were done in the Starbucks area.

The facility continued to operate during renovations which occurred during the nights.
The store manager was advised about the need for sneeze guards at the soup station and longer sneeze guards at the salad station.
Water heater has been replaced with an A.O. Smith BRT-275A , 275,000 BTUs at267 gph at 100 F rise. The two Therma Stor hot water reclaim units have not been changed per contractor. See drawings in files for furhter details.

Approval is granted for the use of the new equipment.

September 06, 2006 (Critical Procedures)



Violations:
  • 3-501.17C - Critical Repeat The ready-to-eat (RTE) commercially processed meats and salads in the refrigeration unit was not properly dated for disposition 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.
  • 4-602.11E - Surfaces of the following was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris:1) Panini Grill,2) Interior of the ice machine.
    Clean the surface of the above mentioned items at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-904.11B - Corrected During Inspection Utensils were not stored with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
Comments:
The purpose of this visit was to conduct a critical procedures inspection.
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.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, 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, including the prep/open date. 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.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

May 04, 2006 (Complaint)

Comments:
The purpose of this visit was to conduct a complaint inspection.
The Health Department received a call at 4:30 p.m. from the person in charge (PIC) of the above named establishment who reported that the cook line had been contaminated after the Ansel system was tripped by a plumbing technician working on plumbing fixtures above the three compartment sink. The PIC reported that the Ansel system had been recharged and that the Fire Marshall had inspected the system. The PIC also reported that all contaminated areas had been cleaned and sanitized. At that time the Health Department's emergency pager was activated.
I arrived at the establishment at approximately 5:30 p.m. The PIC reported that the plumbing technician had been working above the 3 compartment sink when he broke a pipe that caused water to leak through the hood system and onto the equipment under the hood system. At that time, the plumbing technician tripped the Ansel system causing it to discharge under the hood system.
The equipment under the hood system includes a convection oven and fryer vats. The PIC reported that the prep table across from the cook line was minimally contaminated and that all surfaces had been cleaned and sanitized using quaternary ammonia sanitizer at a concentration of 200 ppm. The PIC reported that all exterior surfaces of contaminated equipment have been cleaned and sanitized and that the oil in the fryer vats was discarded and replaced. All food in the contaminated area was discarded as well.
Upon inspection the concentration of the quaternary ammonia was 200 ppm in the three compartment sink and 100 ppm in the sanitizer bucket. The PIC was instructed to change the sanitizer in the bucket. The PIC was also instructed to wash, rinse, and sanitize the knives and food slicer that are stored adjacent to the contaminated prep table. The PIC did note that he did not think that these utensils and equipment were contaminated; however, employees did wash, rinse, and sanitize these items as instructed. The PIC was also instructed to remove the hood filters and wash, rinse, and sanitize these food contact surfaces in the three compartment sink.
At this time the establishment is permitted to operate the equipment under the hood system and to use the prep area that was affected by the wastewater and the Ansel system discharge.
The PIC and employees did a good job of cleaning and sanitizing contaminated equipment, utensils, and physical structures prior to Health Department inspection. Additionally, initiative was taken to discard all contaminated food products including food and fryer oil. In the event that this happens in the future please contact the Health Department immediately to schedule an inspection.

March 06, 2006 (Routine)



Violations:
  • 2-301.14A - Critical Repeat A food employee observed not washing her hands with handling multiple tasks and changing gloves.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3-501.16B - Critical Repeat Turkey (55F) and cheese (45F) observed being cold holding at improper temperatures at sandwich prep table unit.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) sandwiches (cheese and ham) in the Hobart refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed cheese and ham in the Hobart refrigeration unit was not properly dated for disposition 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.
  • 4-501.112A - The heat sanitizing dishwasher observed rinsing at temperature lower than allowable level of 180°F and was not able to sanitize.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Can opener, 2) utensil storage located at the front of hot holding unit.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1) all prep table shelvings; 2) interior of Hobart freezer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.12A - Repeat The food contact equipment surface of the following is observed soiled with accumulations of grime and debris: 1) panini grill; 2) Pizza oven; 3) interior of dishwasher machine.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 4-903.11B - Corrected During Inspection Clean single service containers were observed 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.
  • 43.1-3-1A - Critical Observed permit to operate hanging in an enclosed room that expired 12/31/05.
    A valid permit should be posted at the establishment in a conspicuous location to the public view.
  • 6-305.11B - Corrected During Inspection Observed employee coats and a hat observed in the kitchen near food prep area.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
  • 6-501.12A - Repeat Observed following areas noted in need of cleaning: 1) Floor under all equipment (refrigerators, fryer, oven, etc.); 2) Floor under all prep tables (observed with debris, chemical bottle, etc.)
    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.
Comments:
The purpose of today's visit was to conduct a routine inspection. Please note following comments:

1. A new County permit should have been mailed to the establishment. Locate a copy of this permit and post it in a conspicuous location to the public view.
2. Correct ALL CRITICAL violations immediately or within 10 working days. Non-critical violations may be corrected within 90 days.
3. Few violations are REPEATS. Ensure that violations cited repeatly are corrected immediately to avoid further enforcement action.
4. The establishment must implement more frequent cleaning schedule to clean all equipment and physical facilities.
REMINDERS:

** Maintain pest control services as needed. Keep records of all services provided.
** DATEMARKING: Properly date mark food items with the “use by” date if held at the establishment for more than 24 hours. Food should be held for no more than 7 days.
** COOLING: Cool foods from 140F to 70F within 2 hours and from 70F to 41F within 4 hours. Proper cooling methods: (1) Place food in shallow pans; (2) Separate food into smaller thinner portions; (3) Use rapid chill cooling equipment; (4) Stir the food in a container placed in an ice water bath; (5) Use containers that facilitate heat transfer; (6) Add ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.
** HANDWASHING: Food employees shall clean their hands and exposed parts of their arms with a hand soap and warm water for at least 20 seconds when: 1) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service articles; 2) after touching bare human body parts; 3) after using toilets; 4) after coughing, sneezing, eating, smoking and drinking; 5) after handling soiled equipment or utensils; 6) during food preparation as often as needed to prevent cross contamination; 7) switching tasks working with raw foods and ready to eat (RTE) food, etc.
** Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed.
** Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
NOTES:
Water Heater: Current
Dish Machine: Current, Not being used
Grease Trap: NA
Hood Filters: Cleaned monthly
Hood System: Cleaned semiannually
Pest Control Services: Monthly by a professional company

July 20, 2005 (Routine)



Violations:
  • 2-301.14A - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed no handwashing in between glove changes.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16A - Corrected During Inspection Critical Wings (137F) hot holding at improper temperatures.
    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.Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3-501.16B - Corrected During Inspection Critical Repeat Milk (BARC-44F) cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
  • 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed Beverage Air Reachin Cooler at 45F.
    As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
  • 4-204.112B - There was no temperature measuring device located in the reachin coolers, and hot hold units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Burned out lights in the ventilation hood,2) Shelving in the interior of the reachin units.
    Repair the above mentioned items 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.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Interior of ice machine,2) Soda nozzles,3) Ice dispenser nozzle.
    Clean and sanitize these surfaces for food contact.
  • 4-602.12A - Repeat The food contact equipment surface of the following is observed soiled with accumulations of grime and debris:1) Panini grill,2) Interior of dishwashing machine.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Interior reachin cooler,2) Shelving in the food prep area,3) Ventilation hood filters,4) Tops of equipment,5) Interior of walkin unit,6) Walkin unit condenser fans,7) Gaskets on the reachin units.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-501.111D - Observed drain flies in Starbucks area.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed dishwashing machine not being used.
    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.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving.
    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.
  • 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
  • 7-208.11B - Corrected During Inspection Observed medications being stored in the food prep area.
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.
Comments:
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.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

July 20, 2005 (Routine)



Violations:
  • 2-301.14A - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed no handwashing in between glove changes.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16A - Corrected During Inspection Critical Wings (137F) hot holding at improper temperatures.
    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.Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 3-501.16B - Corrected During Inspection Critical Repeat Milk (BARC-44F) cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
  • 3-501.16C - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less. Observed Beverage Air Reachin Cooler at 45F.
    As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
  • 4-204.112B - There was no temperature measuring device located in the reachin coolers, and hot hold units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Burned out lights in the ventilation hood,2) Shelving in the interior of the reachin units.
    Repair the above mentioned items 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.
  • 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Interior of ice machine,2) Soda nozzles,3) Ice dispenser nozzle.
    Clean and sanitize these surfaces for food contact.
  • 4-602.12A - Repeat The food contact equipment surface of the following is observed soiled with accumulations of grime and debris:1) Panini grill,2) Interior of dishwashing machine.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Interior reachin cooler,2) Shelving in the food prep area,3) Ventilation hood filters,4) Tops of equipment,5) Interior of walkin unit,6) Walkin unit condenser fans,7) Gaskets on the reachin units.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-501.111D - Observed drain flies in Starbucks area.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment. Observed dishwashing machine not being used.
    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.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving.
    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.
  • 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
  • 7-208.11B - Corrected During Inspection Observed medications being stored in the food prep area.
    Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles.
Comments:
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.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

January 10, 2005 (Routine)



Violations:
  • 2-301.14A - Corrected During Inspection Critical Observed no handwashing in between glove changes.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 2-402.11A - Employees 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.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-304.15A - Corrected During Inspection Single-use gloves worn during multi-tasked food preparation.
    Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
  • 3-501.16B - Corrected During Inspection Critical Repeat Ham (TTRI-46F), Chicken (DC-46F, 48F) cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 4-501.11A - The following was observed in a state of disrepair and damaged:1) Burned out lights in the ventilation hood,2) Knives in storage,3) Dishwashing machine.
    Repair the above mentioned items 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 gasket of the "Starbucks" reachin unit is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Knives in storage
    Clean and sanitize these surfaces for food contact.
  • 4-602.12A - The food contact equipment surface of the following is observed soiled with accumulations of grime and debris:1) Griddles,2) Interior of dishwashing machine.
    Clean the food contact surface of the cooking equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Walkin unit condenser fans,2) Ventilaiton hood filters,3) Cabinet shleving,4) Interior of reachin units,5) Gaskets on the reachin units.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-603.16 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • 4-901.11A - Food containers were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 6-501.11 - The following is not maintained in good repair:1) Flooring in the walkin unit.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12A - The following noted in need of cleaning:1) Floor/wall junctures underneath and behind equipment and shelving.
    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.
  • 6-501.14A - Intake and exhaust air ducts are not being cleaned.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
Comments:
Walkin Cooler 35F--Chicken 40F, Turkey 40F
Walkin Freezer 29F
Reachin Freezer 4F
Reachin Cooler 31F--Turkey 35F
Deli Tabletop Reachin Unit 35F--Turkey 45F, Roast Beef 40F
Sushi Reachin Unit 43
Pizza Prep Tabletop Reachin Unit 41F--Ham 46F, Sausage 41F
Chicken Hot Hold Display Case 148F--Chicken 169F
Hot Hold Display Case 160F--Macaroni & Cheese 191F, Livers 161F
Deli Display Case 30F--Turkey 37F, Cheese 40F, Chicken Salad 36F
Salad Display Unit #1 20F--Mushrooms 40F
Salad Display Unit #2 18F--Pasta Salad 43F
Salad Display Unit #3 21F--Chicken 37F
Salad Display Unit #4 22F--Egg Salad 43F
Display Case 31F--Chicken 46F, 48F
Chili 178F
Starbucks Reachin Milk Cooler 45F--Milk 40F
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.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-8430.
NOTES:
Water Heater: State SBF-100-260 which uses 250,000 to create a recovery rate of 154gph at a 100F rise.
Dishwasher: Hobart AM14F Hot Water Dishwasher which uses 67gph.

January 10, 2005 (Complaint)

Comments:
This inspection was as a result of a complaint recieved January 7, 2005. A routine inspeciton of the facility was conducted as well. The complaintant stated that there was mold growing on the food in the display case. Observed no mold on any food both in storage and on display.
Complaintant stated that there was food "caked" on the panini grill. Observed accumulations of debris on the grill and instructed manager to clean grill once every 24 hours.
The complaintant stated that there was "wilting" on the lettuce in the salad bar. Observed no wilting on the lettuce.
The complaintant stated that the soup containers were not being cleaned thoroughly. Observed no accumulation of debris on any of the soup containers or soup area.
The complaintant implied that the foodservice workers were not knowledgable of food safety practices. The person in charge demonstrated adequate knowledge of food safety throughout the inpsection.
The complaintant questioned whether or not the soup was cooled and reheated for next day service. The manager said that they do not reserve soup. Chicken is the only product that is cooked, cooled, and reheated.
At the time of the inspection, there was not enough evidence to support the conditions that the complaintant observed.

August 12, 2004 (Complaint)

Comments:
This is a complaint investigation regarding one person who became ill after eating at the salad bar. The majority of foods for the salad bar are received in containers and put in the walk-in refrigerator. Each morning food from the containers are put into the containers for the salad bar. Each salad bar container is date marked with the consume by date of the next day; ie, end of the nex day-48 hours. Any food left over is discarded. Since the containers of food received and the salad bar containers are small, rarely is there any left over foods.
Per the CFM, no food handlers have been ill or have had cuts on their hands.
I called the complainant before I left Safeway and was informed she had purchased a pre-packaged chicken cesar salad from the deli area. I will refer this complaint to the Dept. of Agriculture.

July 29, 2004 (Follow-up)



Violation: 3-501.16B - Critical Repeat turkey breast at 51f
lower temperature of entire unit (ambient 45f) to keep food at 45f maximum. corrected
Comments:
This is a followup inspection at this grocery store deli. Large intergral thermometers have been installed in several hot and cold holding cases and thermometers put into some cases. All hot and cold tempratures were well above/below required level except for one case which had been open for sandwich prep. Store manager has taken CFM exam also.

July 23, 2004 (Routine)



Violations:
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed amish style potato salad in the refrigeration unit was not properly dated for disposition 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.; corrected
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: can opener
    Clean and sanitize these surfaces for food contact.; corrected
  • 3-501.16A - Critical fried chicken hot holding at improper temperatures.
    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.;correc ted
  • 4-502-11A - pizza screens observed in a state of repair and condition preventing effective maintenance and easy cleaning.(baked on dough/carbonized)
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 3-501.16B - Critical roast beef for sandwiches cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.; corrected
  • 4-204.112B - There was no temperature measuring device located in the several of the hot and cold deli and display cases
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 4-501.11B - several lights out in one of the hot holding cases
    replace burned out bulbs; corrected
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
This is a routine inspection at this deli part of a supermarket. Manager's CFM card has expired but he is signed up for testing next week and there are several managers each shift to cover. I noted that doors on most hot and cold holding units were left open and this may be the reason both hot and cold temperagtures were not at required level. I will follow up next week, Thursday or Friday to check temperatures and see that thermometers have been put in cases that do not have them as well as checking on CFM card.

May 09, 2003 (Routine)



Violations:
  • 5-205.11B - Repeat The handwash station located across from the pizza prep area is being used for purposes other than washing hands.
    (Corrected during inspection)The handwash facility identified above is to be used for washing hands only.
  • 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at the sanitizing vat and wiping cloth bucket.
    (Corrected during inspection) Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
Comments:
-Hobart AM14 Heat sanitizing dishmachine (not in use during inspection)
-Establishment uses a professional pest control company on a monthly basis

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