The purpose of this visit is to conduct a risk factor assessment.
In addition the following violation was observed during the inspection:
4-501.11(A)- The refrigeration unit must be in good repair. The ambient air temperature of the refrigeration unit was noted at 50F. Discontinue use to store potentially hazardous food.
Provide copies of the service report upon repairing the sandwich refrigeration unit. Place all items in the walk in cooler or other refrigeration unit until the sandwich unit has been repaired.
Send information via fax or email.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED EMPLOYEES PUTTING GLOVES ON WITHOUT WASHING HANDS AFTER CHANGING TASKS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS REMINDED EMPLOYEES TO WASH HANDS BEFORE PUTTING GLOVES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Ham 49F, Chicken 49F, Sliced tomato 49F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food was placed in the walk in cooler.
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10/13/2015 | Risk Factor | |
| No violation noted during this evaluation. | 09/28/2015 | Complaint | |
The purpose of this visit is to conduct a follow up inspection. It is recommended that more than one person become a certified food manager. Provide a copy of both certified food manager cards prior to the next inspection. Send information via fax or email.
If paper menus are created remember to provide the consumer advisory statement on the menu. It is recommended that you provide a copy of the menu prior to printing to ensure all pertinent information is
No violation noted during this evaluation. | 04/27/2015 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
Add the consumer advisory to the main menu board within 10 business days.
Provided a copy of the employee health policy during the inspection and instructions on how to obtain it in various languages through the the Health department website.
Provided a hand washing sign.
- Duties / Inform Consumers of Raw or Partially Cooked Animal Foods
Observation: A food employee is not able to inform consumers that a food they may order is not cooked fully.
Correction: The Person in Charge or certified food manager shall train his/her employees to inform the consumers who order raw or partially cooked ready-to-eat food that the food is not sufficiently cooked to destroy harmful bacteria that may be present in the food. THE CERTIFIED FOOD MANAGER WILL UPDATE THE MAIN MENU BOARD TO INCLUDE A CONSUMER ADVISORY ON THE EGGS.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: The certified food manager failed to wash his or her hands before engaging in food preparation after being at the front register handling transactions.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. THE CERTIFIED FOOD MANAGER WASHED HIS HANDS AFTER EHS INSTRUCTED HIM TO PRIOR TO PUTTING GLOVES ON.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: observed uncovered bakery items stored on a table in the dining area waiting to be packaged.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. MANAGER PLACED THE ITEMS ON A SPEED COOLING RACK WITH WAX PAPER COVERING ITEMS UNTIL THEY WILL BE PACKAGED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: EGGS
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizing Solution Test Kit Accurate & Used (repeated violation)
Observation: The operator is not testing the chemical sanitizing solution WITH THE CORRECT SANTIZER TEST KIT to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using THE CORRECT test kit or other device. EHS PROVIDED A CHLORINE TEST STRIPS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR IN THE KITCHEN AND COFFEE STATION is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/07/2015 | Routine | |
Today's visit is a follow-up to the routine inspection conducted on February 28, 2014 to verify that several repeat non critical violations have been corrected. EHS observed eight out of eleven (8 out of 11) non critical violations uncorrected during today's inspection. EHS discussed with manager the importance of correcting the repeat violations. EHS will discuss with Health Department management any further action that needs to be taken. EHS will also follow-up with manager and owner regarding whether the inspection frequency will be increased to once a calendar year to twice a calendar year.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor:---------box of yams, two bags of flour, box of eggs in walkin cooler and boxes of whipped cream in walkin cooler.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Food on Display Protected From Contamination (repeated violation)
Observation: The food on display is not protected from contamination--------------Observed uncovered pastries at the cash register.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the majority of the cold holding equipment
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:-----handsink in kitchen needs to be caulking between sink and wall.
Correction: 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, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Sanitizing Solution Test Kit Accurate & Used (repeated violation)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. There is no test kit in the facility to test chlorine sanitizer solutions.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Purchase a chlorine test kit within 10 calendar days.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers (gallon size milk containers and tofu containers were observed reused for the storage of various beverages and cherries..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:----------non-commerical panini grill (not under hood) and household microwave.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Mechanical Ventilation Required (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive smoke and fumes.----------Observed non-commerical panini not under a hood.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
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04/04/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Please note referral may be made to Fire Marshall or Code Compliance regarding the use of grills without mechanical hood ventilation (this is the third time in a row it has been observed uncorrected). Please continue to work on several outstanding repeat non-critical violations and correct no later than 30 days. A follow-up may occur after 30 days to verify that all repeat non critical violations have been corrected. EHS provided the following handouts: Employee Health in Spanish and Korean for future use. EHS will email the owner the following handouts: Food for Thought "How Cold Is It", Equipment Monitoring Log,
EHS will recommend to Health Department management to upgrade the inspection frequency from once a calendar year to twice a calendar year: due to the menu and number of violations observed
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label:----------bottles of cooking oil and water.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor:---------box of yams, two bags of flour, box of eggs in walkin cooler and boxes of whipped cream in walkin cooler.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Food on Display Protected From Contamination (repeated violation)
Observation: The food on display is not protected from contamination--------------Observed uncovered pastries at the cash register.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Items in the Cooltech 2DR prep cooler:-------sliced ham at 51-56F, sliced tomatoes at 46F, sliced turkey at 47F and roast beef at 47F,
2) Items in Artic Air 1DR undercounter cooler:-----------milk # 1 at 46F, milk # 2 at 44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS FROM COOLTECH COOLER DISCARDED SINCE WERE IN COOLER OVERNIGHT. MILK MOVED TO WALKIN COOLER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:-------------non-sealed dry storage shelves.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the majority of the cold holding equipment
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:-----handsink in kitchen needs to be caulking between sink and wall.
Correction: 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, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Sanitizing Solution Test Kit Accurate & Used (repeated violation)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. There is no test kit in the facility to test chlorine sanitizer solutions.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Purchase a chlorine test kit within 10 calendar days.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers (gallon size milk containers and tofu containers were observed reused for the storage of various beverages and cherries..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:----------non-commerical panini grill (not under hood) and household microwave.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at only handwashing sink in the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided any of handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED EXTRA SIGNS TO MANAGER.
- Mechanical Ventilation Required (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive smoke and fumes.----------Observed commerical grill being used to cook shell eggs and non-commerical panini not under a hood.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items:-----------observed two boxes of rodent baitbits being stored directly next to seasonings and canned food. Observed equipment lubrication spray being stored next to and above food coloring, seasonings and food preparation counter.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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02/28/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection. Please do the following:
1. Purchase a test kit for the chlorine used in the sanitize basin of the three vat sink and the wiping cloth bucket.
2.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Failure to comply may result in further enforcement action.
3. Discontinue the use of the grill which is not under a hood system and is non-commercial.
4. Continue to correct any outstanding non-critical items and have all corrected within 90 days.
Thank you. If you have any questions, please call the health department.
Thank you.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: bottles of cooking oil and water.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoop stored in 67f water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination. Observed uncovered pastries at the cash register.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Consumer Self-Service Operations Provided with Dispensing Utensils (corrected on site)
Observation: Unsuitable or insufficient number of dispensing utensils were found at the consumer self-service food buffet/bar. Add tongs or deli tissue or another effective barrier from bare hand contact at the self serve pastry area near the cash register.
Correction: Consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: At the time of inspection, observed shredded mozzerella cheese, sliced and re-packed portions of provolone cheese and american cheese in the walk in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Tables with peeling paint, non-sealed dry storage shelves
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the in the wiping cloth bucket and sanitize basin of the three vat sink were observed with (0) ppm total chlorine. No utensils were being washed at the time, however, wiping cloths were in use.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Training provided during inspection on how to use a test kit once purchased. Purchase within 10days.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers (gallon size milk containers) were observed reused for the storage of other beverages.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior of glass two door storage shelf in back near three vat sink, Interior of the true prep cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Hamilton beach grill (not under hood), non-commercial panini, emerson microwave oven, cuisinart toaster and another non-commercial toaster.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Mechanical Ventilation Required (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. Observed a non-commercial (Hamilton Beach) grill, which per manager is used to cook sausage patty and shell egg to a fully cooked temperature and the grill is not under a hood.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Physical Facilities Good Repair
Observation: Observed holes in wall in front and back area which are not sealed or plugged.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jireh Bakery Cafe, 13848 Lee Hwy, Centreville, VA 20120 »