June 04, 2009 (Critical Procedures)

Violation: 3-501.16A2 - Critical Re-packaged wedges of "Cove Aged Emmentaler" & "Switzerland Gruyere" cheese with pH values of 5.7-5.9 and water activity numbers of 0.95-0.99 & samples of dips at the bread station are out at room temperature..
Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Since the cheese water activities are 0.95 or above and the pH values are above 5.6 a Product Assessment is Required to our department for control of spores in food heat-treated to destroy vegetative cells and subsequently packaged to determine if these products can be safely stored at room temperature. The dips for sampling at the bread station shall be time marked and written procedures using time as a public control shall be available upon request to the regulatory authority.

October 08, 2008 (Routine)

Violations:

• 4-203.12 - The ambient air or water temperature measuring device scaled only in Fahrenheit is not accurate [cake display case freezer].
  Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 3°F in the intended range of use. A temperature measuring device used to measure the air temperature in a refrigeration unit is not required to be as accurate as a food thermometer because the unit's temperature fluctuates with repeated opening and closing of the door and because accuracy in measuring internal food temperatures is of more significance. If Fahrenheit thermometers are used, the 3°F requirement applies because of the calibrated intervals of Fahrenheit thermometers.
• 4-602.13 - The nonfood-contact surface of the egg coffin case bottom shelf, the women's handicap toilet (corrected during inspection, and the water fountain spouts 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.
• 6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents [air gap under the receiving doors].
  Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed; tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. This does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when and emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. If windows or doors are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. This does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. The presence of insects and rodents is minimized by protecting outer openings to the food establishment.
• 6-501.11 - 1. There are a few holes in the floor of the Meat. Dept. 2. Women's handicap toilet stall was out-of-order [corrected during inspection].3. The handicap water fountain is not working properly.
  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.
• 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises [House & fruit flies were observed in the Bakery Dept.].
  The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
• 6-501.12 - Repeat The floors in the dairy walk-in refrigerator and bakery department are not cleaned as often as necessary to keep them clean.
  Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 28, 2008 (Critical Procedures)

Comments:
This was a Critical Procedure inspection where the emphasis is on those risk factors that most directly affect 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.

March 23, 2007 (Routine)

Violations:

• 4-203.12 - The ambient (air/water) temperature measuring device(Fahrenheit) located in the F3 frozen foods walk in is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. There is an air gap in the center of the receiving doors, where they do not come together.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-303.11 - Inadequate light was noted in the produce walk in. An overhead light was burned out.
  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.
• 6-501.11 - A toilet paper dispenser was observed unattached to the stall wall in the men's employee toilet.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Repeat Harborage conditions exist. A few mouse droppings noted in bakery 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 The floors of the dairy walk in are 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 17, 2006 (Routine)

Violations:

• 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination in the Meat Department display case refrigerator (Hamburgers stored above steaks, ground beef stored touching steaks, chicken touching ground beef).
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-306.11 - Repeat The food (dips) on display at the bread sampling station are not protected from 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.
• 4-202.16 - Repeat The nonfood contact surface of the milk crates used as shelving in some of the walk-in coolers and departments are designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112 - There were no properly working temperature measuring devices located in the seafood display case refrigerator, A3a, and E7.
  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.
• 4-402.11 - The hand sinks in the meat & seafood department are no longer installed with closely abutting surfaces to minimize the need for cleaning.
  Re-seal the units to their adjoining walls since they are exposed to spillage or seepage.
• 4-501.11 - Cabinet shelf under the 2 part sink in the "Associate Lounge" was observed in a state of disrepair and damaged.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dairy walk-in refrigerator shelves and the "Associate Lounge" microwave.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-903.11 - Repeat Boxes of single service items were found not stored 6 inches above the floor in the bakery.
  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 - Plumbing connections under the bakery/deli 3-part sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.15 - Repeat The outer openings of the food establishment are not protected against the entry of insects and rodents [There is an air gap at the bottom middle of the receiving doors; and there is an air gap under the door that leads into the "Bed Bath & Beyond" hallway].
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.11 - There are some mouse holes in the walls of the "Secure Storage" room. Seal the holes and seal the wall and floor junctures in this room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.111 - Harborage conditions exist. Mouse droppings were observed in the warehouse floors. Ants were observed under the "Associate Lounge" cabinetry under the 2-vat sink.
  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 The floors in the warehouse, the dairy walk-in refrigerator, and the walk-in freezer 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.

September 30, 2005 (Routine)

Violations:

• 3-304.14 - No sanitizer provided for wiping cloths.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 3-305.11 - Repeat Boxes of produce stored on walkin floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-101.11A - Critical Metal banded brush used in food prep.
  Discontinue use and discard unsafe equipment.
• 4-202.16 - Repeat Some milk crates used as shelving.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-601.11 - Meat shelves in need of cleaning.Produce shelves not kept clean.Inside of microwave in Employee Lounge in neef cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.13 - Repeat Inside Bakery cabinets and Employee Lounge cabinets 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.
• 4-903.11 - Repeat Seafood display case doors were observed stored on the floor.Some boxes of single service items stored on the Employee Lounge floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11 - The back hand sink was blocked , preventing employees from washing hands..
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-501.115 - Some trash and litter were observed adjacent to the compactor area.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents. Air gap under receiving door/no threshold.
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-501.111C - Critical Some flies in Meat and Bakery departments.
  When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.12 - Repeat Floor under shelving in warehouse area was noted in need of cleaning.Milk walkin cooler floor not kept clean.Meat and Bakery department floor in need of cleaning.Produce floor not kept clean.
  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.

January 28, 2005 (Routine)

Violations:

• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (Containers of food in the bakery; boxes on the floor in the dairy walk-in cooler).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-306.11 - The food (spreads for sampling on bread) on display are not protected from 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.
• 4-101.111 - The nonfood contact surface of the cardboard used to line shelves in the bakery are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-602.12 - Repeat The (cavity) of the microwave oven was observed soiled in the associate's lounge.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the bakery counter cabinet shelves 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.
• 4-903.11 - Repeat Boxes/equipment were found not stored 6 inches above the floor in the bakery. The seafood display case doors were observed store on the floor.
  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 The women's rest-room higher of the three sinks faucet fixture were noted damaged and/or in poor repair.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents (There is an air gap under the receiving doors/no threshold).
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.11 - Soap was not provided at the handwashing facility at the hand sink in the seafood department.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (cheese station).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.12 - Repeat The floors in the bakery, associate's lounge, C5 , and D4 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.

Comments:
Install cove base at the High Voltage room. The Rest-rooms in the front of the store are currently be re-modelled

January 28, 2005 (Routine)

Violations:

• 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor (Containers of food in the bakery; boxes on the floor in the dairy walk-in cooler).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-306.11 - The food (spreads for sampling on bread) on display are not protected from 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.
• 4-101.111 - The nonfood contact surface of the cardboard used to line shelves in the bakery are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-602.12 - Repeat The (cavity) of the microwave oven was observed soiled in the associate's lounge.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 4-602.13 - The nonfood contact surface of the bakery counter cabinet shelves 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.
• 4-903.11 - Repeat Boxes/equipment were found not stored 6 inches above the floor in the bakery. The seafood display case doors were observed store on the floor.
  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 The women's rest-room higher of the three sinks faucet fixture were noted damaged and/or in poor repair.
  Repair the plumbing fixtures so that they are in good operating condition.
• 6-202.15 - Repeat The outer opening of the food establishment is not protected against the entry of insects and rodents (There is an air gap under the receiving doors/no threshold).
  Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-301.11 - Soap was not provided at the handwashing facility at the hand sink in the seafood department.
  Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (cheese station).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.12 - Repeat The floors in the bakery, associate's lounge, C5 , and D4 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.

Comments:
Install cove base at the High Voltage room. The Rest-rooms in the front of the store are currently be re-modelled