This was a Risk factor assessment inspection conducted in conjunction with a complaint investigation in which a customer associated symptom of vomiting with a meal eaten at this establishment . A separate report was created for the complaint.
The facility as a whole was noted to be visibly cleaned. There were no visible signs of pest presence on premises noted during this visit. The concentration of the quaternary ammonium compound sanitizer at the 3-vat sink was checked and noted to be acceptable at, 200 ppm.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.( Chemicals were relocated away from food shelving during the inspection).
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03/18/2016 | Risk Factor | |
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater serving the food service establishment is broken no longer provides hot water to the facility.
Correction: Hot water generation and distribution systems shall provide sufficient hot water at all times to meet the peak hot water demands throughout the food establishment.Repair the broken hot water heater or replace it with a new commercial, approved water heater if the present water heater can no longer be repaired. The water heater shall be approved prior to installation.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks throughout the facility was measured at a temperature less than 100°F. Observefd temperature was 60-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the back work area above the handwashing areas, and storage areas. One of the ceiling light fixture has burned out bulbs.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace the burned out bulbs s to provide proper lighting.
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04/20/2015 | Follow-up | |
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. (CFM arrived during the inspection)
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater serving the food service establishment is broken no longer provides hot water to the facility.
Correction: Hot water generation and distribution systems shall provide sufficient hot water at all times to meet the peak hot water demands throughout the food establishment.Repair the broken hot water heater or replace it with a new commercial, approved water heater if the present water heater can no longer be repaired. The water heater shall be approved prior to installation.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks throughout the facility was measured at a temperature less than 100°F. Observefd temperature was 60-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the restroom handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (Papers provided during the inspection)
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the back work area above the handwashing areas, and storage areas. One of the ceiling light fixture has burned out bulbs.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace the burned out bulbs s to provide proper lighting.
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04/17/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist provided additional refrigerator thermometers.
No violation noted during this evaluation. | 09/12/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection.
All violations were corrected at time of inspection.
No violation noted during this evaluation. | 02/26/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
Manager will fax over a copy of CFM card by February 25, 2013.
EHS provided employee health information for manager to train staff.
Water heater: State CSB526SFEX 15kw
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Physical Facilities Good Repair
Observation: Observed that the hot water faucet on hand sink located by the three compartment sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/12/2013 | Routine | |
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