- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Drinks were covered during inspection. 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, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw eggs over sauce in the prep cooler. Observed raw beef over yogurt in the walk in refrigerator. Observed raw chicken over cooked potatoes in the walk in refrigerator.
Correction: Refer to the prevent cross contamination guideline provided by EHS. Manager directed a foodworker to rearrange the above foods to prevent cross contamination. 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed utensils in the handsink next to the three vat sink.
Correction: Utensils removed from handsink basin. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Door is kept open for ventilation and opening is not protected by a screen which fully seals the opening to the outdoors.
Correction: Interior door was closed during inspection. Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the hand sink near the three vat sink.
Correction: EHS provided a handwashing sign to manager. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. Observed 0 foot candles of light as the light was out in the dry storage closet.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Critical: Restriction and Storage / Only the Medicines Necessary for Employees (corrected on site)
Observation: Medicines that are not necessary for the health of employees are being stored in the establishment.
Correction: Manager removed the medication. Medicines that are not necessary for the health of employees present an unjustified risk to the health of other employees and consumers and shall be removed from the establishment.
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03/17/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. During today's visit, it was noted that the kitchen has been expanded and the facility has expanded to include two additional walk in refrigerators and storage space. Please remember that a Certified Food Manager shall be on duty during all operating hours. Employee health policy in place. Location information .ORS, Interactive, inc. for obtaining additional Certified Food Managers. Thank you. If you have any questions, pleaase call the health department at 703-246-2444.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after leaving the prep line to go to the walk in refrigerator and then returning to resume working along the cookline.
Correction: EHS reminded foodworkers to wash hands. Foodworker washed hands. 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: spinach 51f, cooked chicken 50f, rice 51f, beans 52f observed in theh walk in refrigerator #1 with the door ajar.
Correction: Some foods were discarded if they were held within the walk in refrigerator for 4 or more hours. Other foods were relocated to the walk in refrigerator #2. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: The sanitize basin of the three vat sink was not assembled with chlorine sanitizer.
Correction: The foodworker observed washing and rinsing utensils was instructed to assemble the sanitize basin of the three vat sink. After assembling the sanitize basin, the chlorine measured at a strength of 100ppm chlorine using the facility test kit. A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: The utensils being washed and rinsed by the foodworker, but not sanitized. .
Correction: The manager reminded the employee to sanitize the utensils before placing into clean storage. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: Manager arrived approximately 10 minutes after 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near the three vat sink is being used to hold utensils.
Correction: Utensils were removed b=from the basin of the handwashing sink. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the cookline handwashing sink.
Correction: Manager placed papertowels at cookline handwashing sink. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/21/2015 | Risk Factor | |
The purpose of today's visit was to respond to a complaint received on 8/11/15 in which complainant stated that s/he saw meat being delivered from the back of a car and was concerned that meat was being prepared at home. Certified Food Manager (CFM) stated that food is delivered from Capitol Halal Meats and is also picked up from Restaurant Depot. Reviewed all menu items and meats present in establishment. Receipts for all proteins were furnished by the CFM. Contacted Capitol Halal Meats who were able to confirm that meat is provided wholesale and is prepared by a manufacturer. Complaint not confirmed.
No violation noted during this evaluation. | 08/11/2015 | Complaint | |
The purpose of this visit is to conduct a routine inspection. Remember to mark buffet foods at the buffet with time as a public health control. Also, EHS discussed cooling of potatoes. Place potatoes in a single layer in shallow pans to cool. Employee health policy in place. Dish machine sanitizing at acceiptable level. Observed proper handwashing during today's visit. Thank you. If you have any questions, please call the health department.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw shell eggs holding over vegetables and butter int he two door prep cooler (#2)
Correction: Foodworker relocated the shell eggs to the bottom shelf to prevent cross contamination. Cross contamination chart reviewed. 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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked potatoes cooling for over 6 hours in the walk in refrigerator overnight stacked in multi layer observed at 49f-50f in the walk in refrigerator.
Correction: Manager discarded the potatoes. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Yogurt sauce at buffet not marked with TPHC-initial placement into buffet 47f
Correction: Manager added ice to cold well and temperature of yogurt sauce lowered to 40f.Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: hot yogurt sauce, chicke peas, spinach with chicke, chicken curry, goat meat with turnips, chick pea and potato, cut tomatoes on salad, yogurt sauce.
Correction: The manager marked the buffet with TPHC. EHS will work with the manager to develop a risk control plan for TPHC for buffet foods within 10 days. If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
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04/14/2015 | 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. | 11/17/2014 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed hand washing procedures and glove use.
The following violation was observed out of compliance:
2-103.11 (J) Person in Charge.
The person in charge shall ensure that:
(J) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified under 3-304.16
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in cooler and prep cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover all foods in the walk-in cooler and prep cooler.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes on buffet,cooked cow feet inside of walk-in cooler, cooked potatoes inside of walk-in cooler, cooked rice on prep table
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: prep cooler
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety 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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) located beside the prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: knives and plates located on shelving by cookline
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Wash, rinse and sanitize knives and plates.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: containers that clean equipment is stored in and outside of walk-in cooler
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots that were washed, rinsed and not sanitized.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted (corrected on site)
Observation: Observed that clean single use spoons, forks, knives were stored in an manner that exposed the item(s) to contamination.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids. Cover all single use spoons, forks and knives to prevent contamination.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Floor / Wall / Ceiling / Cleanability
Observation: Floors, walls and ceilings observed with dirt, dust and food debris throughout the kitchen.
Correction: Clean all floors, walls and ceilings to prevent contamination to food and non food contact surfaces.
- Physical Facilities Good Repair
Observation: Observed that the handsink located by the cookline in the kitchen is leaking and is not maintained in good repair.
Correction: Repair the leak at the handsink.
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11/04/2014 | Routine | |
Today's visit is a follow-up to verify that the Walkin Cooler is able to maintain potentially hazardous foods (PHF) at 41F and below. Observed that the Walkin Cooler and PHF both holding below 41F.
No violation noted during this evaluation. | 06/26/2014 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed the repair of the walk-in cooler , checking cold holding temperatures and cleaning of gaskets, freezers and floors throughout the facility.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in cooler and prep cooler inside of kitchen
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked beef curry, cooked spinach, cooked white rice, raw chicken inside of walk-in cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/27/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Manager will provide invoice for walk-in cooler repairs by October 10, 2013.
- 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
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk-in cooler
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of freezer and inside of refrigerator units
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Floor / Wall / Ceiling / Cleanability
Observation: Walls observed with dirt, dust and food debris throughout the kitchen.
Correction: Clean all floors, walls and ceilings throughout the facility.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/30/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed calibrating thermometers, cooking temperatures and cooling procedures.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: sliced tomatoes
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored with ready to eat chicken
Correction: 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.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: inside of prep unit
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken wings on buffet
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
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01/15/2013 | Risk Factor | |
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