Tuscany Grapes Cafe, 2842 Rogers Dr, Falls Church, VA - Restaurant inspection findings and violations

October 08, 2009 (Risk Factor Assessment)

• 6-301.11 - Repeat Observed that hand soap was not provided at men's room sink
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken stored over raw, breaded squid in freezer storage.
  For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry shall be stored on the BOTTOM shelf 2) raw ground beef and ground pork shall be stored on the shelf above poultry, and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: observed chicken stored over sauce in RI Unit; observed raw chicken stored over broccoli in RI Freezer
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods.
• 4-602.11(C) - Corrected During Inspection Critical Repeat In use utensils not all sanitized at four hour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: sauce, pasta, chicken, deli turkey
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by 5 pm

June 03, 2009 (Follow-up)

• 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food and equipment
• 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats or hair nets to effectively keep their hair from contacting exposed food, and clean equipment
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: ground meat stored on open box of tomato
  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. See storage chart
• 3-305.11(A)(3) - Repeat Bagged onion stored on the floor near rear exit.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
• 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: dairy sample in Fogel unit observed at 47F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth; relocate dairy to cooler
• 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: all ready to eat chicken, rice etc.
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-302.14 - There is no Quat test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(A) - The Fogel display case was not currenlty operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of tea and coffee
  Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse
• 4-602.11(C) - Corrected During Inspection Critical Repeat In use utensils had not been sanitized in over four hours.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 5-205.15(B) - Critical Plumbing connections under the 3 C sink are leaking, making proper wash rinse and sanitize steps difficult.
  A plumbing system shall be maintained in good repair.
• 6-501.12(A) - Repeat Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

May 08, 2009 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees rinsing hands without soap
  ALL food employees shall wash their hands in the following manner: rinse hands/arms with warm water, lather hands/arms with soap and scrub for at least 20 seconds, rinse hands/arms with warm water, dry hands/arms with paper towels
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, or hair nets to effectively keep their hair from contacting exposed food, and clean equipment.
• 3-304.14(B)(1) - Repeat 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
• 3-305.11(A)(3) - Repeat Food stored on the floor in cooler
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
• 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: marinara sauce
  ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business
• 4-602.11(C) - Corrected During Inspection Critical Repeat Based on discussion, utensils were not santiized at fou rhour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-903.11(C) - Take out containers are not stored in original packages.
  Single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• 43.1-3-3(a) - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc.
• 6-301.11 - Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.
• 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 8-304.11(A) - The permit is not posted in a location that is conspicuous to consumers.
  Post 2009 permit in a location viewable to customers

February 04, 2009 (Critical Procedures)

• 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.
• 3-304.14(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
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: creamer and sliced gyro at 48F and 48F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: marinara
  Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 4-602.11(C) - Corrected During Inspection Critical In use grill utensils not sanitized at four hour intervals as required
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc.
• 5-205.11(A) - The handwashing facility is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.115 - Trash and construction materials were observed adjacent to rear exit
  A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
• 6-501.12(A) - Observed that the floors are in need of cleaning.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.16 - Observed that mops are improperly stored between use.
  Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.

December 01, 2008 (Follow-up)