This visit was made to conduct a follow-up inspection and drop off inspection report.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing station at the front counter is being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Wall / Ceiling Covering / Attached & Cleanable (repeated violation)
Observation: Materials used to cover the ceiling in the kitchen were attached in a manner that was not easily cleanable.
Correction: Wall and ceiling covering materials shall be attached so that they are easily cleanable.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors and walls in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (repeated violation)
Observation: QUATS being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. The QUATERNARY AMMONIUM COMPOUND concentration was +400ppm. The sanitizer concentration was diluted to 200ppm.
Correction: Utilize only QUATS that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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09/29/2015 | Follow-up | |
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the front counter is being used to clean equipment and utensils.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connection under the front hand sink piping is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: Materials used to cover the ceiling in the kitchen were attached in a manner that was not easily cleanable.
Correction: Wall and ceiling covering materials shall be attached so that they are easily cleanable.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: QUATS being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. The QUATERNARY AMMONIUM COMPOUND concentration was +400ppm. The sanitizer concentration was diluted to 200ppm.
Correction: Utilize only QUATS that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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09/28/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash her hands for 20 seconds.
Correction: EHS instructed employee on proper hand washing procedure.
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee failed to wash her hands before putting on gloves. The EHS instructed the food service to wash her hand before putting on gloves.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Produce in the walk-in refrigerator. The produce was relocated during the inspection.
Correction: 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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken gumbo was 126°F. The gumbo was reheated to 198°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connection under the front hand sink piping is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front handwashing lavatories used by food employees. The EHS provided the FPM with a hand washing sign.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the ceiling in the kitchen 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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05/29/2015 | Routine | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Cases of food are improperly stored on milk crates in the walk-in refrigerator.
Correction: 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.
- Physical Facilities Good Repair
Observation: Observed that the exhaust filter is not maintained in good repair. Install both filters.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2015 | Routine | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front counter is being used for purposes other than washing hands. Soiled dishes are placed in the hand sink at front counter. The dishes were removed during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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09/09/2014 | Risk Factor | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
Excellent handwashing observed!
Provide label for packaged orange juice and lemonade in to-go cooler.
No violation noted during this evaluation. | 09/05/2014 | Training | |
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: reach-in refrigerator. The fruit salad is not covered.
Correction: Foods shall remain covered at all times.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths are not stored in sanitizer between use. Wiping cloths were put in the sanitizer during the inspection.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Greens are improperly stored on a milk crate in the walk-in refrigerator. MIlk crates can not be used as shelves.
Correction: 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided in he employee's rest-room handwashing lavatories used by food employees. EHS provided the CFM with hand washing signage.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling is not maintained in good repair and was in disrepair. Repair the ceiling in 30 days. Paint the door to the kitchen to seal the wood. A wall tile is missing behind the slicer. The front windows are cracked and in poor repair. Mak all repairs in 30 days.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/13/2014 | Routine | |
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Coffee is improperly stored on the floor at the front counter. Milk crates are used to store lettuce in the walk-in refrigerator. The food items were relocated during the inspection.
Correction: 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.
- Physical Facilities Good Repair
Observation: Observed that the front window and the wall in the dry storage area are 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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01/15/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items require attention:
1) make sure foods that are cooling are uncovered and spaced out so that heat can escape the container as cold air flows around it.
2) employee drinks are to be in covered cups with a straw
3) When handling ready to eat foods, employees are to change gloves when switching tasks and/or when gloves become soiled. They must wash hands before putting on new gloves.
4) Educate staff on employee health utilizing poster provided. Post it in an area where employees have access at all times.
The "time as a public health control" plan procedures for the milk and cream at the coffee station will be completed with the manager on 9/3/2013. Keep the written procedures on file for future reference.
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (employees did not wash hands before putting on gloves and when changing tasks/ before handling ready-to-eat food.
Correction: 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 handwashing frequencies will aid in the reduction foodborne illness.
- 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: 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: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (Observed employee wearing same gloves for multiple food preparations throughout different areas of the establishment).
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (containers of lentils, chickpea salad, and orzo salad covered and stacked in walk-in)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): milk and cream for customer self-serve coffee station.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
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08/30/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. Ensure that you fax me a copy of your Northern Virginia Food Manager's course once you obtain it on Saturday.
2. I was really pleased to see how you were maintaining product temperature whilst preparing salads.
3. Please monitor the two door kitchen cooler. If it does not maintain the water at 41
°F
, it will need to be repaired before using for potentially hazardous foods.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
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04/09/2013 | Routine | |
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