Cosi, 513 W Broad Street, Falls Church, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
October 13, 2009 | Routine | 3 | 6 | Details / Comments |
| 7-102.11 - Corrected During Inspection Critical Repeat Working containers of towel sanitizer as well as spray bottle sanitizer not properly labeled with a common name. | June 01, 2009 | Critical Procedures | 1 | 0 | Details / Comments |
|
October 31, 2008 | Routine | 4 | 3 | Details / Comments |
|
February 27, 2008 | Follow-up | 2 | 0 | Details / Comments |
|
February 13, 2008 | Critical Procedures | 3 | 0 | Details / Comments |
|
June 05, 2007 | Routine | 3 | 5 | Details / Comments |
|
November 28, 2006 | Routine | 5 | 5 | Details / Comments |
| No violation noted during this evaluation. | October 30, 2006 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | October 23, 2006 | Pre-Opening | 0 | 0 | Details / Comments |
October 13, 2009 (Routine)
Violations:
- 6-301.14 - Corrected During Inspection Observed that the sign that notifies food employees to wash their hands is absent in restrooms
Replace the signs reminding food employees to wash their hands with signs that are clearly visible/ - 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. - 5-205.11(B) - The handwashing station is used to store utensils.
A hand washing sink may not be used for purposes other than hand washing. - 4-501.114(A) - Critical The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm.
Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces. - 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: sample utensil in dish machine
All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning; manual sanitizing in sink will take place until mechanical unit is serviced. - 7-201.11(A) - Corrected During Inspection Critical Observed small chafing dish fuel cells shelved adjacent to the serving utensils
All poisonous and toxic materials shall be stored to prevent contamination of food, and equipment etc. - 3-305.11(A)(3) - Drinsk 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 - 3-304.14(B)(1) - Corrected During Inspection One wet wiping cloths not stored in sanitizer.
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. - 4-904.11(A) - Corrected During Inspection Forks were found handled, displayed or dispensed with the food contact surface facing upward.
Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
The purpose of this visit was to conduct a routine inspection. Service dish machine and provide our office with a copy of work invoice by fax.
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.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
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.
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.
Water heater: State; Model CSB526SFEB; Input: 27 kw/hr ; Recovery: 80 gph
*Dishmachine: Hobart Cl2 sanitizing
*Grease Trap: cleaned every two months
*Hood: n/a
*Pest Control Services - serviced contracted
June 01, 2009 (Critical Procedures)
Violation: 7-102.11 - Corrected During Inspection Critical Repeat Working containers of towel sanitizer as well as spray bottle sanitizer not properly labeled with a common name.
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.
Hot Water Heater: State; Model CSB526SFEB; Input: 27 kw/hr ; Recovery: 80 gph
Dishwasher: Hobart Cl2 sanitizing unit was observed equipped with Quat Sanitizer at over 200 ppm. Please utilize Cl2 santiizer.
Hood System: contracted
Grease Trap:
Consumer Advisory: N/A
Pest Control: contracted
1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 135F or above. 3b. Any refrigeration unit with inoperable components is to be repaired to ensure operation within manufacturer's specifications.
4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
October 31, 2008 (Routine)
Violations:
- 3-304.14(E) - Wet wiping cloth buckets improperly stored.
Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food and equipment - 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 at 45-46F
Potentially hazardous foods shall be held cold at a temperature of 41F or below - 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: soups cooled previous night, holding till Sat.
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 - 4-302.14 - There is no dry test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
A QUAT test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. - 4-703.11(C) - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. And due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 200ppm of quat.The warewashing machine shall not be used unless it is properly sanitizing equipment at a concentration of at least 50-100ppm of chlorin - 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. - 7-102.11 - Corrected During Inspection Critical A unlaballed bottle found adjacent to sanitizer at mop sink; clear solution contents not known
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; pleas ensure this product is labelled to reflect contents
The purpose of this visit was to conduct a routine inspection. . 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.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
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.
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.
Water heater: State; Model CSB526SFEB; Input: 27 kw/hr ; Recovery: 80 gph
*Dishmachine: Hobart Cl2 sanitizing
*Grease Trap: cleaned every two months
*Hood: n/a
*Pest Control Services - serviced contracted
February 27, 2008 (Follow-up)
Violations:
- 4-702.11 - Critical Repeat Metal pans in the dishmachine were not being sanitized due to the improperly functioning dishmachine.
All food contact surfaces must be sanitized before use. - 4-703.11(C) - Critical Repeat Due to the improperly functioning low temperature dishmachine, food-contact surfaces are not being sanitized.
Cease use of the dishmachine immediately. Contact repair company. In the meantime, use your 3 compartment sink to wash, rinse, sanitize all food-contact surfaces.
The purpose of today's visit was to conduct a follow-up inspection to verify repairs for the improperly functioning Hobart dishmachine.
** Fax to my attention a copy of the repair invoice for the dishmachine. The repair invoice must state that the technician has verified the chlorine solution at 50-100ppm.
February 13, 2008 (Critical Procedures)
Violations:
- 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash her hands after wiping down the cutting board and touching the trash can. Note: When to wash hands was reviewed with the CFM.
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. Proper hand washing frequencies will help prevent foodborne illness. - 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: dishes and utensils washed in the improperly functioning dishmachine.
In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. - 4-703.11(C) - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114)
Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
The purpose of today's visit was to conduct a critical procedures inspection.
** Please fax to my attention a copy of the repair invoice for the Hobart dishmachine by 2/19/08. Until the unit is repaired, use your 3 compartment sink to wash, rinse, and sanitize ALL food contact surfaces.
** The hand sink across from the 3 compartment sink was observed blocked by the Hobart dough machine. Management was informed to move the dough machine so that the sink is easily accessible for hand washing. Also, have the plumbing repaired.
Additional information on foodborne illness was provided.
June 05, 2007 (Routine)
Violations:
- 12.1-10(a) - Corrected During Inspection The establishment has not posted the permit to operate in a conspicuous location.
The Health Department permit shall be posted in a location that is visible to the customers. - 12.1-12(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. (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. - 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: dented cans of sauce.
Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. - 3-305.11(A)(3) - Observed the following foods stored less than 6 inches off the floor: bottles of soda.
Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. - 4-202.16 - Repeat Soda crate(s) found used for the following purpose(s): elevation of cups.
Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. - 4-901.11(A) - Plastic bins 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. - 4-904.11(A) - Repeat Plastic silverware was found dispensed with the food or lip-contact surface towards the employee or customers.
Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. - 7-201.11(B) - Corrected During Inspection Critical Repeat Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Several cans of chafing fuel were located above cookies, canned food, sugar, and cooking oil.
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
The purpose of today’s visit was to conduct a routine inspection.
REMINDERS:
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
MAINTENANCE:
*Water Heater: State Sandblaster Model: CSB8218SFEB6
*Dish Machine: N/A
*Grease Trap: cleaned every other month
*Hood Filters: cleaned nightly
*Hood System: cleaned twice a month
*Pest Control Services: conducted weekly
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 (including deli meats) 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, including the prep/open date. Some harmful bacteria continue to grow even at proper refrigeration temperatures, so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
** Some harmful bacteria continue to grow even at proper refrigeration temperatures. Limiting the amount of time in storage limits the amount of growth allowed for these bacteria.**
Mark the “consume by” date on the container of potentially hazardous foods (PHF) commercially processed (including deli meats) or made in-house ready-to-eat (RTE) food items. Day 1 starts the day the food is made or opened.
CERTIFIED FOOD MANAGER
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
ADDITIONAL NOTES:
During the inspection it was noted that the facility was clean and very well maintained. The CFM was knowledgable about food borne illnesses and symptoms. The staff also demonstrated proper glove and utensil use when serving and preparing food.
November 28, 2006 (Routine)
Violations:
- 3-301.11(B) - Corrected During Inspection Critical There is no utensil for consumers to use to pick up breads provided for them to sample.
Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness. - 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use. Pizza cutter and coffee utenils are stored in room temperature standing water. Ice scoops in ice bin and machine were stored in contact with ice.
During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1. in the food with their handles above the top of the food and the container, 2. in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3. on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4. in running water of sufficient velocity to flush particulates to the drain, 5. in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), 5. in a container of water if the water is maintained at a temperature of at least 135f and the container is cleaned frequently. - 4-202.16 - Milk crate(s) found used for the following: elevation of food and equipment throughout establishment.
Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs. - 4-204.112(B) - Corrected During Inspection There was no properly working temperature measuring device located in one of the 3 door sandwich prep units.
Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safe food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. - 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. Quat measured 100 ppm or below in various buckets.
The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5-25ppm of iodine, or 200ppm of Quatenary ammonium. - 4-904.11(A) - Single service utensils are stored with handles facing various directions.
Single service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. - 6-202.15(A)(1)-(3) - Corrected During Inspection Door is kept open for ventilation and opening is not protected by a screen or other effective means.
Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. - 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
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. - 7-201.11(B) - Corrected During Inspection Critical Chaffing gel was stored above cookies.
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. - 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine sanitizer in the 3 vat sink was above 200 ppm.
Maintain the concentration of the chlorine at 50-100 ppm.
The purpose of today's visit was to conduct the establishment's first routine inspection.
1. It was discovered that chemical dispenser is not dispensing enough quaternary ammonium at the 3 vat sink. Technician was called immediately. Fax me the work order when the dispenser is fixed. In the meantime, a manager should test the concentration to ensure it is 200 ppm before the dishwasher begins washing equipment. The 3 vat sink contained chlorine in excess of 200 ppm. Prevent employees from dumping chlorine in basin when it is hooked up to recieve quat through the dispenser. DO NOT MIX SANITIZERS. If chlorine is no longer needed, remove from facility.
2. CFM stated that bagged soups are reheated by placing thawed product directly on steam table and the reheating process takes about 2 hours. I explained to CFM that commercially prepared foods need to be RAPIDLY reheated to 135 F for hot holding and the definition of rapidly is not more than 2 hours. The function of a steam table is to hot hold, not reheat. Suggested using a microwave or range to accomplish more rapid reheating before placing foods on steam table for holding.
*Water heater: State; Model CSB526SFEB; Input: 27 kw/hr ; Recovery: 80 gph
*Dishmachine: will be removed, quat at three-compartment sink observed at 100ppm. Test strips available
*Grease Trap: cleaned every two months
*Hood: n/a
*Pest Control Services: invoice not available.
October 30, 2006 (Follow-up)
Comments:This visit was conducted to do a Follow up on a pre- opening inspection. All corrections have made as listed in comments on inspection report dated 10/24/06.
Approval is hereby granted for the issuance of a Health Department permit. This inspection report shall serve as your permit until the official permit is obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.
October 23, 2006 (Pre-Opening)
Comments:This visit was conducted to do a Pre opening inspection. A permit was not issued at this time due to the following :
1. Ensure that the dish machine is sanitizing.
2. Caulk around the base of the toilets.
3. Install hand washing signs at all hand sinks.
4. Provide 3 extra recess light at front service area in the following locations:
one either side of the hood system
at coffee station
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