May 20, 2009 (Routine)

• 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the "Big Five food born illnesses (Salmonella, Shigella, Hepatitis A, E-coli, and Noro virus) and the symptoms associated with the diseases that are transmissible through food.
  Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
• 6-501.12 - The floor in kitchen around/under chemicals and dish machine are not cleaned as often as necessary to keep them clean.
  Physical facilities shall 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.

September 25, 2008 (Follow-up)

September 24, 2008 (Critical Procedures)

• 3-501.16A2 - Critical Repeat The chicken wrap was cold holding at the improper temperature of 49 F. No food temperatures were recorded today or yesterday upon delivery of the food from the caterer.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 5-103.11 - Critical Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the establishment. The establishment was found operating without hotwater in the entire daycare since the beginning of September. This is unacceptable. Employees and children must properly was their hands in order to prevent the spread of disease. Also food contact surfaces need hot water for proper cleaning. The Chief Engineer was informed along with the Director that they have 24 hours to install the part on the heater. Call for a reinspection when work is completed.
  Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Hot water required for washing items such as equipment and utensils and employees' hands, must be available in sufficient quantities to meet demand during peak water usage periods. Booster heaters for warewashers that use hot water sanitizing are designed to raise the temperature of hot water to a level that ensures sanitization. If the volume of water reaching the booster heater is not sufficient or hot enough, the required temperature for sanitization can not be reached. Manual washing of food equipment and utensils is most effective when hot water is used. Unless utensils are clean to sight and touch, they cannot be effectively sanitized.
• 7-102.11 - Critical Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material. ex. all purpose cleaner?
  Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

May 22, 2008 (Routine)

• 3-501.16A1 - Critical Chicken nuggets were hot holding at the improper temperature of 104 F.
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 3-501.16A2 - Critical The following were cold holding at improper temperatures: cut mellons 69 F
  Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
• 4-302.12 - A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
  Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.

April 15, 2008 (Critical Procedures)

May 30, 2007 (Routine)

• 2-201.11 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella typhi, Shigella spp., Escherichia coli , Norovirus or Hepatitis A virus.
  Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella typhi, Shigella spp., Escherichia coli or Hepatitis A virus.
• 3-301.11 - Critical Repeat The scoop handles were stored in the bulk food.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 4-501.11 - Repeat The front panel of the dishmachine was loose and coming off.
  Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-903.11 - Repeat There was a box of single-service articles stored in the mop sink.
  Store items in the original protective package to protect from contamination until used.
• 7-201.11 - Critical Containers of @HAZ PRODUCT@ are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. The "EasyOff" was stored with food.
  Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

December 20, 2006 (Routine)

• 3-301.11 - Critical The scoop handle for the Kix (which was mislabelled as cheerios) was observed lying in direct contact with the food.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 4-903.11 - A beverage dispenser/food container was observed stored in the mop sink.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 9.2-3.3 - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

March 06, 2006 (Routine)

• 3-301.11 - Critical Repeat An improper scoop was found in the bulkfood.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 4-501.11 - The dishmachine has a damaged seal and therefore was observed in a state of disrepair and damaged.
  Repair the @EQUIPMENT@ 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-903.11 - Repeat Dishracks were found not stored 6 inches above the floor in the kitchen.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.

March 18, 2005 (Routine)

• 3-301.11 - Critical An improper scoop was found in the breakfast cereal container.
  Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
• 4-903.11 - Clean bowls, pans etc.. were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 4-903.11 - Box of forks and paper cups were found not stored 6 inches above the floor in the dry storage room.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11 - The handwashing facility located at the prep area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 7-201.11 - Critical Containers of cleaners stored next to gloves.
  Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

February 27, 2004 (Routine)

• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Steam hood filter.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-202.16 - The nonfood contact surface of the milk crate shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

February 27, 2004 (Routine)

• 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Steam hood filter.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-202.16 - The nonfood contact surface of the milk crate shelving is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

October 31, 2003 (Routine)

• 3-501.16 - Critical Taco meat hot holding at 100-110oF should be reheated. (Corrected).
  Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
• 4-501.11 - There is ice build up on the door of the reach in freezer.
  Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-703.11 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)(Temperature tape did not turn black).
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink with wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

October 31, 2003 (Routine)

• 3-501.16 - Critical Taco meat hot holding at 100-110oF should be reheated. (Corrected).
  Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
• 4-501.11 - There is ice build up on the door of the reach in freezer.
  Repair the equipment 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 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-703.11 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)(Temperature tape did not turn black).
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink with wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.