Giant Food Deli #743, 3450 Washington Blvd, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
July 31, 2009 | Routine | - | - | Details / Comments |
|
February 04, 2009 | Critical Procedures | 2 | 0 | Details / Comments |
|
October 07, 2008 | Routine | 0 | 8 | Details / Comments |
|
June 20, 2008 | Routine | 4 | 4 | Details / Comments |
|
January 25, 2008 | Critical Procedures | 2 | 0 | Details / Comments |
|
August 09, 2007 | Routine | 0 | 6 | Details / Comments |
|
April 25, 2007 | Routine | 1 | 7 | Details / Comments |
|
December 18, 2006 | Routine | 0 | 4 | Details / Comments |
|
June 06, 2006 | Routine | 0 | 4 | Details / Comments |
|
February 03, 2006 | Routine | 1 | 6 | Details / Comments |
|
July 28, 2005 | Routine | 6 | 12 | Details / Comments |
|
July 28, 2005 | Routine | 6 | 12 | Details / Comments |
|
March 30, 2005 | Routine | 4 | 15 | Details / Comments |
|
March 30, 2005 | Routine | 4 | 15 | Details / Comments |
|
November 05, 2004 | Routine | 0 | 9 | Details / Comments |
|
November 05, 2004 | Routine | 0 | 9 | Details / Comments |
|
May 25, 2004 | Routine | 1 | 6 | Details / Comments |
|
May 25, 2004 | Routine | 1 | 6 | Details / Comments |
|
January 28, 2004 | Routine | 4 | 8 | Details / Comments |
|
January 28, 2004 | Routine | 4 | 8 | Details / Comments |
|
September 16, 2003 | Routine | 4 | 11 | Details / Comments |
|
September 16, 2003 | Routine | 4 | 11 | Details / Comments |
|
May 13, 2003 | Routine | 3 | 5 | Details / Comments |
|
May 13, 2003 | Routine | 3 | 5 | Details / Comments |
July 31, 2009 (Routine)
Violations:
- 3-501.16A2 - Corrected During Inspection Critical Foods stored in the prepared foods case cold holding at improper temperatures (portabella mushroom cheese tortelloni 71 F). Foods were removed from unit and taken back to walk-in unit for chill down.
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. - 4-501.11 - Repeat The Randell 3-door counter refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (cracks inside the unit).The prepared foods unit is not maintaining an ambient air temperature of 41 F or below.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures. - 4-602.13 - Repeat The nonfood-contact surface of the Randell 3 door gaskets and shelves are not cleaned at a frequency necessary to preclude the accumulation of soil residues.Microwave needs cleaning.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. - 4-703.11 - Critical Repeat After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual using a proper solution. When tested, quaternary sanitizer was 400 ppm+.
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (75F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
February 04, 2009 (Critical Procedures)
Violations:
- 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual using a proper solution.* Quaternary sanitizer 400 ppm+ and water temperature 54 F.
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (75F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
October 07, 2008 (Routine)
Violations:
- 4-204.112 - The equipment as noted on page 1 of this report are not 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.
Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible. - 4-402.11 - The salad bar prep room 3-vat sink is no longer sealed to its adjoining wall.
Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests. - 4-501.11 - The "Randell" 3-door counter refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design [cracks inside the unit].
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures. - 4-602.13 - The nonfood-contact surface of the "Randell" 3-door counter refrigerator door gaskets and shelves, and the doorway flaps into the salad bar prep room are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. - 4-901.11 - After cleaning and sanitizing, equipment and utensils are not air-dried [wet containers stacked on top of one another in the salad prep room].
After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils. - 6-202.11 - Onee light bulb over the salad bar is not shielded, coated, or otherwise shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break. - 6-501.11 - 1. The wall behind the salad bar prep room 3-vat sink and handsink is not maintained in good repair.2. The new wall tiles in the deli are not sealed to the old baseboard tiles.
Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose. - 7-209.11 - Employees' personal care items are not stored in lockers or other suitable facilities [some on shelving in warehouse outside the deli].
Employees shall store their personal care items in lockers or other suitable facilities, except as specified under sections 7-207.12 and 7-208.11. Employee personal care items may serve as a source of contamination and may contaminate food, food equipment, and food-contact surfaces if they are not properly labeled and stored.
June 20, 2008 (Routine)
Violations:
- 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 3-302.11 - Corrected During Inspection Critical The following foods were observed uncovered or not in wrappings: rice pudding, tomatoes, and feta cheese.
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock. - 3-304.11 - Critical Food in contact with soiled equipment or utensils. Observed an employee using a knife to cut open cheese which had been stored in handsink with point of knife down in drain.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination. - 3-307.11 - Corrected During Inspection Employees purse was observed next to and on pan of uncovered bread.
Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. - 3-501.17A - Critical Foods observed prepared and held in the food establishment (walk-in cooler) for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request. - 4-501.11 - The 2 door reach-in unit used to store meats has a door which does not close properly and is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures. - 4-601.11 - Encrusted grease deposits and/or other soil accumulations were observed on the food-contact surfaces of the panini press.
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted. - 5-205.11 - The handwashing sink at front of deli next to slicers was being is used to store a knife .
A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands. - 5-205.11 - The handwashing sink located in back of kitchen is blocked and not maintained so that it is accessible at all times for employee use.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
Salad bar handled by produce department.
Manager observed with excessive jewelry on arms should not prepare or handle food.
January 25, 2008 (Critical Procedures)
Violations:
- 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands. - 4-602.11A-D - Critical Equipment used for storage of packaged or unpackaged food is not cleaned at a frequency necessary to preclude the accumulation of soil and debris.1. Accumulation of dirt, dust, and/or grime was observed on all the walk-in coolers fan guards
Surfaces of utensils and equipment contacting potentially hazardous food (time/temperature control for safety food) may be cleaned less frequently than every 4 hours if equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affects the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
August 09, 2007 (Routine)
Violations:
- 4-501.11 - The filter of the kitchen hood over the fryer is missing.
Repair or replace the filter in accordance with the manufacturer's specifications. - 4-602.13 - The nonfood contact surface of the tiles behind "Star" sandwich press had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-501.115 - The floor in the outside dumpster area was observed with accumulations of dirt and grime.
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. - 6-202.11 - The light bulbs in the Hussman deli display are not shielded, coated, or otherwise shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. - 6-301.12 - Repeat Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.1. Rear handwash sink by work table.2. Handwashing sink by slicer.CORRECTED DURING INSPECTION.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. - 6-501.111 - Harborage conditions exist. Rat dropping were observed on floor in the outside dumpster area
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Supervised by Rick
April 25, 2007 (Routine)
Violations:
- 3-304.15 - Corrected During Inspection Soiled single-use gloves still in use.
Discard gloves once soiled. - 3-501.16A2 - Critical Shrimp salad cold holding at the improper temperature of 45 F at the salad bar.
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 to limit bacterial growth and/or toxin production. - 4-203.12 - The ambient air temperature measuring device(Fahrenheit) located in the deli refrigerator is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 5-205.15B - The hose under the rear hand sink is leaking.
Repair the plumbing fixtures so that they are in good operating condition. - 6-202.11 - The light bulbs in the salad bar are not shielded, coated, or otherwise shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. - 6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. Unused vending machines and shelving need to be removed from the premises.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 6-501.12 - The floor under the coffee dispenser at the salad bar has trash and crackers on it. The dumpster area has a heavily soiled floor with an obnoxious odor.
Physical facilities shall be cleaned as often as necessary to keep them clean.
December 18, 2006 (Routine)
Violations:
- 4-501.11 - Repeat The inside of the 3 door Randall is cracked (on the bottom).
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. - 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the gaskets of the 3 door Randall.
Maintain nonfood-contact surfaces of equipment clean. - 4-903.11 - THe oven rack and the hood vent was stored on 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. - 5-205.15B - Repeat Plumbing connections under the hand sink inbetween the two slicers piping are leaking.
Plumbing systems and components shall be maintained in good repair.
June 06, 2006 (Routine)
Violations:
- 4-501.11 - The mini prep refrigerators are damaged on the inside.The mini prep refrigerators shelving is rusty.A rusty knife was found in the holder (Discarded).
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. - 4-602.13 - Repeat The nonfood contact surface of the ovens had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.15B - The front handsink is leaking from the piping.
Repair the plumbing fixtures so that they are in good operating condition. - 6-303.11 - Repeat Inadequate light was noted in the cheese unit, salad bar and the hot holding unit.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
February 03, 2006 (Routine)
Violations:
- 3-304.12 - Employees are storing cutting knifes in between tables.
Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container. - 3-501.17 - Critical Repeat The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-501.11 - Repeat The front cooling units have rusty shelve. There is damage to the inside of the small low cooling units at front.
Repair the shelve 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. - 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: panini presser
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-602.13 - The walk-in fan covers are dusty.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 5-205.11 - The handwashing facility located at the deli 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. - 6-501.12 - Repeat The wall area under the 3-part sink, behind the deep fryers and prep table need cleaning.
All floors, walls, and ceilings must 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.
July 28, 2005 (Routine)
Violations:
- 3-202.15 - Corrected During Inspection Critical Food from damaged packaging were found at the deli prep area shelves.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 3-305.11 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk-in and storage)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A2 - Critical Some items at the salad bar self serve cold holding at 50oF.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. (Bulk processed meats, containers of salads ans dressings)
Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request. - 3-501.18 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit was not discarded by the date specified on the container. (potato salads etc...)
Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" 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. - 4-501.11 - Repeat Reach-in refrigerator at the front service area was observed in a state of disrepair and damaged. (bottom shelf corroded)Some reach-in refrigerator racks were noted in poor repair. Teflon line wire racks of some refrigeration units peeling off and rusting.
Repair the refrigerator units 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. - 4-601.11 - Repeat The fanguards of walk-in refrigerators and reach-in refrigerators, the walk-in and storage shelves were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.Shelving below work table and under equipment were noted in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the panini bread warmer.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-601.11A - Critical Repeat The can opener, the food processor blades at the deli prep area, slicers and the interior of deli display cases were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Corrected During Inspection Repeat Boxes of single serve items were found not stored 6 inches above the floor in the hallway storage area.
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. - 4-903.11 - Corrected During Inspection Repeat Clean open packages of carry-out trays 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 - Corrected During Inspection Repeat Clean food containers were not observed stored in a position to allow air-drying.
Store food containers, bowls in a self-draining position that allows air-drying. - 6-202.11 - Repeat The light bulbs in the display refrigerators were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the prep area.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-303.11 - Repeat Burn out lights were noted in the Walk-in refrigerator and at the dry Storage Area.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 6-303.11 - Repeat Burn out lights were noted in the display refrigerators.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 6-501.11 - Repeat Floor by 3-pt sink at the deli section is not maintained in good repair. (needs regrouting)
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.110 - Lockers or other suitable facilities are not being kept clean and orderly. Employees personal belongings were found stored with supplies at the hallway dry storage.
Keep lockers or other suitable facilities in an orderly manner. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 6-501.12 - Repeat Floors under and behind equipment, in walk-ins, and hall way were noted in need of cleaning.
All floors, walls, and ceilings must 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. - 6-501.14 - Intake and exhaust air ducts are not being cleaned.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. - 7-201.11 - Critical Repeat Containers of cleaners are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. (stored with clean pots/pans)
Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
July 28, 2005 (Routine)
Violations:
- 3-202.15 - Corrected During Inspection Critical Food from damaged packaging were found at the deli prep area shelves.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. - 3-305.11 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor. (walk-in and storage)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.16A2 - Critical Some items at the salad bar self serve cold holding at 50oF.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 3-501.17 - Critical Repeat The ready-to-eat (RTE) commercially processed FOOD in the refrigeration unit was not properly date-marked after opening. (Bulk processed meats, containers of salads ans dressings)
Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request. - 3-501.18 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) FOOD in the refrigeration unit was not discarded by the date specified on the container. (potato salads etc...)
Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" 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. - 4-501.11 - Repeat Reach-in refrigerator at the front service area was observed in a state of disrepair and damaged. (bottom shelf corroded)Some reach-in refrigerator racks were noted in poor repair. Teflon line wire racks of some refrigeration units peeling off and rusting.
Repair the refrigerator units 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. - 4-601.11 - Repeat The fanguards of walk-in refrigerators and reach-in refrigerators, the walk-in and storage shelves were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.Shelving below work table and under equipment were noted in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean. - 4-601.11 - Repeat Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the panini bread warmer.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-601.11A - Critical Repeat The can opener, the food processor blades at the deli prep area, slicers and the interior of deli display cases were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Corrected During Inspection Repeat Boxes of single serve items were found not stored 6 inches above the floor in the hallway storage area.
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. - 4-903.11 - Corrected During Inspection Repeat Clean open packages of carry-out trays 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 - Corrected During Inspection Repeat Clean food containers were not observed stored in a position to allow air-drying.
Store food containers, bowls in a self-draining position that allows air-drying. - 6-202.11 - Repeat The light bulbs in the display refrigerators were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-301.12 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing facility in the prep area.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-303.11 - Repeat Burn out lights were noted in the Walk-in refrigerator and at the dry Storage Area.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 6-303.11 - Repeat Burn out lights were noted in the display refrigerators.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 6-501.11 - Repeat Floor by 3-pt sink at the deli section is not maintained in good repair. (needs regrouting)
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.110 - Lockers or other suitable facilities are not being kept clean and orderly. Employees personal belongings were found stored with supplies at the hallway dry storage.
Keep lockers or other suitable facilities in an orderly manner. - 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. - 6-501.12 - Repeat Floors under and behind equipment, in walk-ins, and hall way were noted in need of cleaning.
All floors, walls, and ceilings must 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. - 6-501.14 - Intake and exhaust air ducts are not being cleaned.
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials. - 7-201.11 - Critical Repeat Containers of cleaners are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. (stored with clean pots/pans)
Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
March 30, 2005 (Routine)
Violations:
- 2-402.11 - An Employee observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3-301.11 - Critical An improper scoop was found in the bacon bits.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (In the walk-in and dry storage area)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.17 - Critical The ready-to-eat (RTE) commercially processed bulk cold cuts in the refrigeration unit was not properly date-marked after opening.
Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request. - 3-501.17 - Critical The prepared, refrigerated RTE pasta salad held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-101.11 - Paper towels were observed being used to cover food items in the salad p[rep area.
Repair or replace the paper towel so that it is durable, corrosion resistant, and nonabsorbent. - 4-204.112 - Repeat There was no temperature measuring device located in the refrigerator in the deli section.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-501.11 - Repeat There are cracks at the door frame of the refrigerator unit in the deli service area.Refrigerator racks rusted.
Repair or replace the damaged parts of refrigerator in accordance with the manufacturer's specifications. - 4-501.12 - The cutting boards along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 4-601.11 - Repeat The hot holding unit in the deli area (for rotisserie foods) were observed on the food contact surfaces of the following cooking equipment.The fanguard of the walk-in refrigerator, the shelving below work table, storage shelves were observed in need of cleaning.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-601.11A - Critical Several slicers were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Boxes of single serve items were found not stored 6 inches above the floor in the hallway.
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. - 4-903.11 - Clean open carry-out containers 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 - Clean tubs and pans were not observed stored in a position to allow air-drying.
Store tubs and pans in a self-draining position that allows air-drying. - 5-205.15B - Repeat The sink basin at the deli service area is slow to drain.
Plumbing systems and components shall be maintained in good repair. - 5-501.16 - There is no refuse container at the area immediately adjacent to the deli prep area and in the service deli area.
Provide a refuse container for the disposal of paper towels at the hand sink. - 6-202.11 - Repeat The light bulbs in the deli prep area and in the hall way were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-303.11 - Repeat Burn out light was noted in the Walk-in.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 6-501.111 - Harborage conditions exist. Ants noted in the deli service area.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Repeat Floor and walls in the deli walk-ins, in the hallways and in the service area were noted in need of cleaning.Walls by hand sink and prep sink are moldy.
All floors, walls, and ceilings must 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. - 6-501.16 - Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 7-201.11 - Critical Containers of cleaners are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. (in the dry storage0
Containers of CLEANERS must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
March 30, 2005 (Routine)
Violations:
- 2-402.11 - An Employee observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3-301.11 - Critical An improper scoop was found in the bacon bits.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact. - 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. (In the walk-in and dry storage area)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.17 - Critical The ready-to-eat (RTE) commercially processed bulk cold cuts in the refrigeration unit was not properly date-marked after opening.
Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1, and the day or date marked by the food establishment may not exceed a manufacturer's use by date if that date was determined based on food safety. Refrigerated, RTE, PHF that is frequently re-wrapped (ex: lunchmeat) or for which date marking is impractical may be marked by an alternative method acceptable to the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged from a bulk container at a consumer's request. - 3-501.17 - Critical The prepared, refrigerated RTE pasta salad held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-101.11 - Paper towels were observed being used to cover food items in the salad p[rep area.
Repair or replace the paper towel so that it is durable, corrosion resistant, and nonabsorbent. - 4-204.112 - Repeat There was no temperature measuring device located in the refrigerator in the deli section.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 4-501.11 - Repeat There are cracks at the door frame of the refrigerator unit in the deli service area.Refrigerator racks rusted.
Repair or replace the damaged parts of refrigerator in accordance with the manufacturer's specifications. - 4-501.12 - The cutting boards along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 4-601.11 - Repeat The hot holding unit in the deli area (for rotisserie foods) were observed on the food contact surfaces of the following cooking equipment.The fanguard of the walk-in refrigerator, the shelving below work table, storage shelves were observed in need of cleaning.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 4-601.11A - Critical Several slicers were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact. - 4-903.11 - Boxes of single serve items were found not stored 6 inches above the floor in the hallway.
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. - 4-903.11 - Clean open carry-out containers 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 - Clean tubs and pans were not observed stored in a position to allow air-drying.
Store tubs and pans in a self-draining position that allows air-drying. - 5-205.15B - Repeat The sink basin at the deli service area is slow to drain.
Plumbing systems and components shall be maintained in good repair. - 5-501.16 - There is no refuse container at the area immediately adjacent to the deli prep area and in the service deli area.
Provide a refuse container for the disposal of paper towels at the hand sink. - 6-202.11 - Repeat The light bulbs in the deli prep area and in the hall way were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-303.11 - Repeat Burn out light was noted in the Walk-in.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 6-501.111 - Harborage conditions exist. Ants noted in the deli service area.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.12 - Repeat Floor and walls in the deli walk-ins, in the hallways and in the service area were noted in need of cleaning.Walls by hand sink and prep sink are moldy.
All floors, walls, and ceilings must 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. - 6-501.16 - Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 7-201.11 - Critical Containers of cleaners are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items. (in the dry storage0
Containers of CLEANERS must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
November 05, 2004 (Routine)
Violations:
- 6-501.11 - There is damaged cove base on the deli counter where the rotisserie chicken hot holds.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the following cooking equipment: the "Blogett" oven, the oven racks, the inside door panel of the "Alto Sham" in the deli, and the panini sandwich makers.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 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: the bottom shelves and the doors of the deli counter refrigerators, the counter top where the rotisserie hot holding unit is located, the hood vent system switch cover plate, the shelving above the 3-part sink in the deli, and the cutting board shelving in the salad bar prep room and the deli walk-in refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 4-204.112 - There was no temperature measuring device located in the deli 2-door counter refrigerator where the rotisserie oven is located, the deli 3-door counter refrigerator, and the deli "Alto Sham".
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 6-202.11 - About four light bulbs in the deli display case over the prepared salads and some lights over the salad bar items were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 5-205.15B - The hot water handle in the salad bar prep room was noted damaged and/or in poor repair.
Repair the plumbing fixtures so that they are in good operating condition. - 4-501.11 - The are some cracks inside the door frames of the deli counter refrigerators. The stickers on the salad bar are peeling off/collecting food debris. There is a missing baffled vent in the hood system in the deli (The manager states that it is on order). The baby station does not close in the women's rest-room.
Repair these damaged parts in accordance with the manufacturer's specifications. - 6-301.12 - No disposable towels were provided at the hand washing facility in the salad bar prep room (corrected-on-site).
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-303.11 - Inadequate light was noted in the deli hood ventilation system (corrected-on-site) in the salad prep room.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-501.12 - Repeat The walls and floors in the deli walk-in refrigerator, the floor under the soup station, the caulking on the walls in the salad prep room, the wall under the deli 3-part sink, the floors in the back of the store under the shelves, and the wall by the trash compactor door were noted in need of cleaning.
All floors, walls, and ceilings must 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.
November 05, 2004 (Routine)
Violations:
- 6-501.11 - There is damaged cove base on the deli counter where the rotisserie chicken hot holds.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 4-601.11 - Encrusted grease deposits and/or other soil deposits were observed on the following cooking equipment: the "Blogett" oven, the oven racks, the inside door panel of the "Alto Sham" in the deli, and the panini sandwich makers.
Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. - 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: the bottom shelves and the doors of the deli counter refrigerators, the counter top where the rotisserie hot holding unit is located, the hood vent system switch cover plate, the shelving above the 3-part sink in the deli, and the cutting board shelving in the salad bar prep room and the deli walk-in refrigerator.
Maintain nonfood-contact surfaces of equipment clean. - 4-204.112 - There was no temperature measuring device located in the deli 2-door counter refrigerator where the rotisserie oven is located, the deli 3-door counter refrigerator, and the deli "Alto Sham".
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 6-202.11 - About four light bulbs in the deli display case over the prepared salads and some lights over the salad bar items were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 5-205.15B - The hot water handle in the salad bar prep room was noted damaged and/or in poor repair.
Repair the plumbing fixtures so that they are in good operating condition. - 4-501.11 - The are some cracks inside the door frames of the deli counter refrigerators. The stickers on the salad bar are peeling off/collecting food debris. There is a missing baffled vent in the hood system in the deli (The manager states that it is on order). The baby station does not close in the women's rest-room.
Repair these damaged parts in accordance with the manufacturer's specifications. - 6-301.12 - No disposable towels were provided at the hand washing facility in the salad bar prep room (corrected-on-site).
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-303.11 - Inadequate light was noted in the deli hood ventilation system (corrected-on-site) in the salad prep room.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 6-501.12 - Repeat The walls and floors in the deli walk-in refrigerator, the floor under the soup station, the caulking on the walls in the salad prep room, the wall under the deli 3-part sink, the floors in the back of the store under the shelves, and the wall by the trash compactor door were noted in need of cleaning.
All floors, walls, and ceilings must 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.
May 25, 2004 (Routine)
Violations:
- 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: walk in cooler fan guard, refrigerator door gaskets.
Maintain nonfood-contact surfaces of equipment clean. - 3-501.16A2 - Critical Repeat Salad bar items: sliced chicken, hard cooked eggs, cut melons cold holding at 46-50oF.Chicken wings in the self serve cold bar holding at 45-46oF.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 6-202.11 - Repeat The light bulbs in the hood were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 5-205.15B - Repeat The hand sink by the slicers drips and the plumbing under the sink is dripping into a bucket.
Repair the plumbing fixtures so that they are in good operating condition. - 4-501.11 - Repeat The refrigerator to the left of the front line hand sink has torn refrigerator door gaskets.
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. - 6-501.12 - The ceiling is stained yellow above the panini sandwich grill.
All floors, walls, and ceilings must 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. - 6-303.11 - An overhead light is out over the rotisserie oven area on the front service line.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
May 25, 2004 (Routine)
Violations:
- 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: walk in cooler fan guard, refrigerator door gaskets.
Maintain nonfood-contact surfaces of equipment clean. - 3-501.16A2 - Critical Repeat Salad bar items: sliced chicken, hard cooked eggs, cut melons cold holding at 46-50oF.Chicken wings in the self serve cold bar holding at 45-46oF.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 6-202.11 - Repeat The light bulbs in the hood were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 5-205.15B - Repeat The hand sink by the slicers drips and the plumbing under the sink is dripping into a bucket.
Repair the plumbing fixtures so that they are in good operating condition. - 4-501.11 - Repeat The refrigerator to the left of the front line hand sink has torn refrigerator door gaskets.
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. - 6-501.12 - The ceiling is stained yellow above the panini sandwich grill.
All floors, walls, and ceilings must 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. - 6-303.11 - An overhead light is out over the rotisserie oven area on the front service line.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
January 28, 2004 (Routine)
Violations:
- 9.2-3.3 - Critical The Deli Manager forgot her Food Service Manager card at home, and the Ast. Manager did not have one.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager. - 3-501.16 - Critical Chicken in self-serve warmer at from 116oF to 134oF.
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. - 4-204.112 - Build-in thermometer in chciken warmer not working properly.
Provide a temperature measuring device that is scaled in increments of no greater than 1oC or 2oF to ensure accurate readings. - 6-202.11 - Repeat The light bulbs in the kitchen hood were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 4-602.13 - The nonfood contact surface of the bottom shelves of the work tables and the inside of the cabinets under the sefl-serve soup warmer had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-501.12 - Some cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 4-501.11 - Door gaskets torn 2-door Randell refrigerator.
Repair or replace the @component@ in accordance with the manufacturer's specifications. - 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-601.11A - Critical Can opener blade and base not kept clean and rusty.
Clean and sanitize these surfaces for food contact. - 6-501.12 - Repeat Prep sink and handsink caulkings moldy.Walls under sinks moldy.Floor under and around equipments, and at corners in need of cleaning.Walkin cooler fan guard dusty.
All floors, walls, and ceilings must 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. - 3-305.11 - Box of salad on floor.Soda syrup boxes on floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 6-305.11 - Some personal belongings stored in shelves under counter.
Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
January 28, 2004 (Routine)
Violations:
- 9.2-3.3 - Critical The Deli Manager forgot her Food Service Manager card at home, and the Ast. Manager did not have one.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager. - 3-501.16 - Critical Chicken in self-serve warmer at from 116oF to 134oF.
Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. - 4-204.112 - Build-in thermometer in chciken warmer not working properly.
Provide a temperature measuring device that is scaled in increments of no greater than 1oC or 2oF to ensure accurate readings. - 6-202.11 - Repeat The light bulbs in the kitchen hood were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 4-602.13 - The nonfood contact surface of the bottom shelves of the work tables and the inside of the cabinets under the sefl-serve soup warmer had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 4-501.12 - Some cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized . - 4-501.11 - Door gaskets torn 2-door Randell refrigerator.
Repair or replace the @component@ in accordance with the manufacturer's specifications. - 3-501.17 - Critical Repeat The prepared, refrigerated ready-to-eat food held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-601.11A - Critical Can opener blade and base not kept clean and rusty.
Clean and sanitize these surfaces for food contact. - 6-501.12 - Repeat Prep sink and handsink caulkings moldy.Walls under sinks moldy.Floor under and around equipments, and at corners in need of cleaning.Walkin cooler fan guard dusty.
All floors, walls, and ceilings must 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. - 3-305.11 - Box of salad on floor.Soda syrup boxes on floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 6-305.11 - Some personal belongings stored in shelves under counter.
Provide dressing rooms/areas for employees who routinely change their clothes in the establishment.
September 16, 2003 (Routine)
Violations:
- 3-501.16A2 - Critical Repeat The following were cold holding 47 to 51 F: SALAD BAR ITEMS.....potatoe salad, imitation seafood, chicken, chicken salad....most of the items were in the danger zone.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 6-303.11 - Repeat Inadequate light was noted in the hood area. There were two bulbs out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 4-501.11 - Repeat There was one filter in the hood that was not secure. Tighten the filter so that it stays in place.
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. - 6-501.114 - The premises has accumulation of litter. The area in the salad bar used for storage and the storage area behind the deli in thehallway were cluttered.
Maintain the premises free of litter. - 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. i.e. salad bar storage area
Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. - 5-205.15B - Critical The handsink faucets in several areas were leaking. i.e.deli, salad/soup prep areas
Repair the plumbing fixtures so that they are in good operating condition. - 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator. i.e.pickles
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 6-202.11 - The light bulbs in the hood were not properly shielded, coated, or shatter-resistant. The existing "shields" are ineffective. They are open wire shields which would allow broken glass to fall into food.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The sanitizing solution is not being tested for the correct concentration. i.e. +300 ppm was found
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution. - 3-306.11 - The food on display in the salad bar (croutons) were not protected from contamination. The bulk food (nuts, dried fruit) were displayed in an ineffective manner . The entire top can/is removed for the customer to scoop the food out. This leaves the producted exposed for contamination.
Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination. - 4-903.11 - CORRECTED Clean salad bar containers 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. - 4-602.13 - The nonfood contact surface of the shelves in the produce walk-in and salad prep area had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3-305.11 - CORRECTED Food (lettuce in the salad prep cooler) were stored on the floor and/or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 6-501.12 - Floors needed cleaning in corners, under equipment and in the back hall areas. The walls in the walk-in refrigerator had accumulations of dirt. The fans in the salad prep refrigerator were unclean. The wall behind the prep sink in salad bar cooler had mold.
All floors, walls, and ceilings must 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. - 7-209.11 - Repeat CORRECTED Coats,purses and personal food items were stored in such a way that they could contaminate single-service eating items and food contact surfaces. i.e.salad prep refigrigerators, drystorage areas, deli prep table
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
September 16, 2003 (Routine)
Violations:
- 3-501.16A2 - Critical Repeat The following were cold holding 47 to 51 F: SALAD BAR ITEMS.....potatoe salad, imitation seafood, chicken, chicken salad....most of the items were in the danger zone.
Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. - 6-303.11 - Repeat Inadequate light was noted in the hood area. There were two bulbs out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 4-501.11 - Repeat There was one filter in the hood that was not secure. Tighten the filter so that it stays in place.
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. - 6-501.114 - The premises has accumulation of litter. The area in the salad bar used for storage and the storage area behind the deli in thehallway were cluttered.
Maintain the premises free of litter. - 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. i.e. salad bar storage area
Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items. - 5-205.15B - Critical The handsink faucets in several areas were leaking. i.e.deli, salad/soup prep areas
Repair the plumbing fixtures so that they are in good operating condition. - 3-302.11 - Critical Unwrapped or uncovered food in the walk-in refrigerator. i.e.pickles
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 6-202.11 - The light bulbs in the hood were not properly shielded, coated, or shatter-resistant. The existing "shields" are ineffective. They are open wire shields which would allow broken glass to fall into food.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The sanitizing solution is not being tested for the correct concentration. i.e. +300 ppm was found
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution. - 3-306.11 - The food on display in the salad bar (croutons) were not protected from contamination. The bulk food (nuts, dried fruit) were displayed in an ineffective manner . The entire top can/is removed for the customer to scoop the food out. This leaves the producted exposed for contamination.
Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination. - 4-903.11 - CORRECTED Clean salad bar containers 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. - 4-602.13 - The nonfood contact surface of the shelves in the produce walk-in and salad prep area had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3-305.11 - CORRECTED Food (lettuce in the salad prep cooler) were stored on the floor and/or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 6-501.12 - Floors needed cleaning in corners, under equipment and in the back hall areas. The walls in the walk-in refrigerator had accumulations of dirt. The fans in the salad prep refrigerator were unclean. The wall behind the prep sink in salad bar cooler had mold.
All floors, walls, and ceilings must 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. - 7-209.11 - Repeat CORRECTED Coats,purses and personal food items were stored in such a way that they could contaminate single-service eating items and food contact surfaces. i.e.salad prep refigrigerators, drystorage areas, deli prep table
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
May 13, 2003 (Routine)
Violations:
- 3-501.16A2 - Critical Egg rolls at 48.2 F, spinach deep at 47.6 F, re-located to a different location.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below. - 3-501.17 - Critical The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-602.13 - Repeat The nonfood contact surface of the door gaskets in the small cooler at front had accumulations of mold.Area behind and under the rotisserie oven not kept clean.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 7-209.11 - Repeat Personnel lunches stored in such a way that they could contaminate the RTE sandwiches inside of the small cooler at the front counter.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles. - 6-303.11 - Inadequate light was noted under the hood, one light out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 4-501.11 - The hood was observed in a state of damaged, one filter not in place.
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. - 5-205.11 - The handwashing facility located at the back 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. - 3-501.16 - Critical BBQ chicken hot holding at 133 F should be reheated.
Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
May 13, 2003 (Routine)
Violations:
- 3-501.16A2 - Critical Egg rolls at 48.2 F, spinach deep at 47.6 F, re-located to a different location.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F (45°F) or below. - 3-501.17 - Critical The prepared, refrigerated RTE cold cuts held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact. - 4-602.13 - Repeat The nonfood contact surface of the door gaskets in the small cooler at front had accumulations of mold.Area behind and under the rotisserie oven not kept clean.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 7-209.11 - Repeat Personnel lunches stored in such a way that they could contaminate the RTE sandwiches inside of the small cooler at the front counter.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles. - 6-303.11 - Inadequate light was noted under the hood, one light out.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. - 4-501.11 - The hood was observed in a state of damaged, one filter not in place.
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. - 5-205.11 - The handwashing facility located at the back 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. - 3-501.16 - Critical BBQ chicken hot holding at 133 F should be reheated.
Rapidly reheat the food to 165°F and maintain at 140°F or above through the hot holding period.
Giant Food Deli #743 respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| La Clicenita | Arlington, VA |  |
| Halal Tikka Kabab | Arlington, VA | |
| MegaMart Express | Arlington, VA | |
| Jumping Joey's | Arlington, VA |  |
| Eastern Carryout | Arlington, VA | |
| El Encanto Grocery/Monserrate Restaurant | Arlington, VA | |
| Burger King #1602 (01-1464) | Virginia Beach, VA | |
| Hardee's #2341 | Roanoke, VA | |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| Pupuseria Gaviota | Harrisonburg, VA | |
Restaurants in neighborhood
Name |
|---|
| Giant Food Bakery #743 |
| Giant Food Deli #743 |
| Giant Food Grocery #743 |
| Rocklands Barbeque and Grilling Company |
| Quiznos Subs |
| MEI's Asian Bistro |
| FDIC Cafeteria |
| FDIC Catering Pantry, 3rd.Floor |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Giant Food Deli #743, 3450 Washington Blvd, Arlington, VA »