Luciano Italian Restaurant & Pizzeria, 7946 Tysons Corner Center, McLean, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 04, 2009 | Follow-up | 1 | 6 | Details / Comments |
|
April 23, 2009 | Routine | 9 | 11 | Details / Comments |
|
July 15, 2008 | Critical Procedures | 4 | 0 | Details / Comments |
|
December 17, 2007 | Routine | 5 | 8 | Details / Comments |
|
May 30, 2007 | Routine | 6 | 7 | Details / Comments |
|
April 30, 2007 | Pre-Opening | 1 | 1 | Details / Comments |
May 04, 2009 (Follow-up)
Violations:
- 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Pepperoni (BPC--58F),2) Sausage (BPC--46F)
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINED 41F AND BELOW. - 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) Bari walkin cooler,2) Beverage Air prep cooler.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. - 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the walkin/reachin units,2) Interior of the walkin/reachin units.
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - 6-303.11(C) - Repeat Observed burned out lights in the food preparation areas.
Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. - 6-501.11 - Repeat Observed that the following is not maintained in good repair:1) Mildew overgrown caulking along the dishmachine.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1) Walls in the food prep area.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. - 6-501.16 - Repeat (CORRECTED DURING INSPECTION) Observed that mops are improperly stored between use.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
This is a follow up to an inspection conducted April 23, 2009. The above mentioned items were not corrected by the time of the inspection.
April 23, 2009 (Routine)
Violations:
- 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION) Observed foodservice employees washing their hands for 5-10 seconds.
ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. DISCUSSED WITH MANAGER. - 2-401.11(A) - Critical (CORRECTED DURING INSPECTION) A food employee was observed eating, and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. - 2-401.11(A) - Critical (CORRECTED DURING INSPECTION) Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. - 3-302.11(A)(4) - Critical Repeat (CORRECTED DURING INSPECTION) Unwrapped or uncovered food in the following location where the food is subject to contamination:1) Reachin cooler,2) Prep cooler,3) Walkin cooler.
Foods shall remain covered at all times. - 3-304.12(A)-(F) - (CORRECTED DURING INSPECTION) Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed ice scoop lying in the ice bin.
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 135F and the container is cleaned frequently. - 3-304.14(B)(1) - Observed moist wiping cloths lying out on the countertops.
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. - 3-501.14(A)(1) - Critical (CORRECTED DURING INSPECTION) The following cooked potentiall hazardous food(s) are not being adequately cooled from 135F to 70F within two hours.1) Observed meatballs (118F) cooling in a 6-8 inch deep container at room temperature that was then placed in the walkin cooler.
Potentially hazardous foods shall be cooled from 135F to 70F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. PRODUCTS WERE PLACED IN SHALLOW PANS AND PLACED IN THE WALKIN COOLER. - 3-501.15(A)(1)-(7) - (CORRECTED DURING INSPECTION) The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours:1) Observed meatballs (118F) cooling in a 6-8 inch deep container at room temperature that was then placed in the walkin cooler.
Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. PRODUCTS WERE PLACED IN SHALLOW PANS AND PLACED BACK IN THE WALKIN COOLER. - 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Cold Cuts (BAPC--46F),2) Tomatoes (BAPC--46F),3) Pepperoni (BPC--46F),4) Garlic Oil (room temperature--73F),5) Cheese (room temperature--62F)
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINED 41F AND BELOW. - 3-501.19(A) - Critical Repeat (CORRECTED DURING INSPECTION) The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):1) Pizza
If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. DISCUSSED WITH MANAGER. - 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged):1) Bari walkin cooler,2) Beverage Air prep cooler.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. - 4-601.11(A) - Critical (CORRECTED DURING INSPECTION) The following equipment/utensils were observed soiled to sight and touch: 1) Slicer,2) Knives in storage.
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. - 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Gaskets on the walkin/reachin units,2) Interior of the walkin/reachin units.
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - 4-702.11 - Critical (CORRECTED DURING INSPECTION) The food-contact surfaces of the following equipment were not observed sanitized: 1) Observed dishes being washed and rinsed but not sanitized. Observed three compartment sink not set up.
In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. - 4-901.11(A) - Food containers were found stacked while wet after cleaning and chemical sanitization.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. - 43.1-3-3(a) - Critical (CORRECTED DURING INSPECTION) There is no Certified Food Manager present at the beginning of the inspection.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. - 6-303.11(C) - Observed burned out lights in the food preparation areas.
Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. - 6-501.11 - Observed that the following is not maintained in good repair:1) Mildew overgrown caulking along the dishmachine.
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1) Walls in the food prep area.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. - 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination. - 6-501.16 - (CORRECTED DURING INSPECTION) Observed that mops are improperly stored between use.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
The purpose of this visit was to conduct a routine inspection.
Additional Temperatures: Garlic Oil (room temperature--73F), Cheese (room temperature--62F), Meatballs (HH--177F)
Facility Data Sheet
Hot water heater: AO Smith DRE-80-917 which uses 45 kW to produce 185 GPH of 140F water at a 100F rise.
Dishmachine: Jackson Tempstar heat dishmachine which uses 57 GPH
Grease trap cleaning: N/A
Vent hood cleaning: Semi-annually (last service 04.22.09)
Ventilation hood filters cleaning: Semi-annually (last service 04.22.09)
Pest Control service: Weekly (last service 04.22.09)
Consumer Advisory: Yes
July 15, 2008 (Critical Procedures)
Violations:
- 3-301.11(B) - Critical Repeat (CORRECTED DURING INSPECTION) Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: 1) Salads.
Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. - 3-302.11(A)(4) - Critical Repeat (CORRECTED DURING INSPECTION) Unwrapped or uncovered food in the following location where the food is subject to contamination:1) Prep cooler.
Foods shall remain covered at all times. - 3-501.16(A)(2)(a) - Critical Repeat (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Pasta (PC--44F),2) Salmon (PC--44F),3) Ham (PC--44F),4) Artichoke (PC--51F),5) Pepperoni (PC--50F).
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE PLACED IN UNIT THAT MAINTAINED 41F OR BELOW. - 3-501.19(A) - Critical (CORRECTED DURING INSPECTION) The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):1) Pizza
If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
This is a critical procedures evaluation.
December 17, 2007 (Routine)
Violations:
- 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. - 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Observed food employee handling bread with bare hands (e.g. kitchen).
Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. - 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw beef stored over raw squid in the 2-Dr Freezer
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). - 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: Observed a bowl used as a scoop within a bulk container of cornmeal. Observed ice scoop stored handle down in ice bin (Service Line).
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 135F and the container is cleaned frequently. - 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: Observed shrimp thawing in a container of cold water in the 3-vat sink basin. Observed raw beef thawing at room temperature.
Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. - 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: See "Food Temperatures" section of report for foods measured ABOVE 41F while cold holding.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. - 4-202.16 - Repeat Milk crate(s) found used for the following purpose(s): Elevation of containers near the walk-in refrigerator
Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. - 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged:- 3-Dr Prep Unit (Dough) Left Handle- 3-Dr Prep Unit (Cook Line)- 2-Dr Prep Unit (Salad Station)
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. - 4-501.12 - The cutting board(s) along the salas prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. - 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Food Slicer
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. - 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Can Opener, Clean Door Gaskets of Prep of Units
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. - 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. - 6-501.18 - Observed that handwashing sinks are unclean and are not being maintained (e.g. hand sink in the food prep area is slow to drain).
Maintain handwashing sinks in sanitary and operable condition.
Food Temperatures Cont'd:
- Salami (WI)
- Pepperoni (Pizza Station) - 49F-50F
- Sausage (Pizza Station) - 41F
The purpose of this visit was to conduct a routine inspection.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
The FDA has Identified the Following as Risk Factors Associated with Foodborne Illnesses:
- Contaminated Equipment
- Improper Time and Temperature Control
- Inadequate Cooking Temperatures
- Poor Personal Hygiene
- Unapproved Food Source
Employee Health and Hygiene
Ensure that ALL employees, including management, understand reporting, restriction, and exclusion in regards to reportable symptoms (Vomiting, Diarrhea, Jaundice, and/or Sore Throat with Fever) and reportable diagnosis (Norovirus, Hepatitis A Virus, Shigella spp., E. coli 0157:H7, and Salmonella Typhi).
Grease Trap: Every 3 Months
Hood System: Every 6 Months
Hood Filters: 2x’s/Week
Pest Control: Every Month
Water Heater: Same as File
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.
May 30, 2007 (Routine)
Violations:
- 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures (e.g. washed hands in mop sink without soap).
ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. - 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a mop sink.
Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. - 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:- Salad preparation and plating
Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. - 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Walk-In Refrigerator (e.g. marinara sauce, meatballs, soup)
Foods shall remain covered at all times. - 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows:- Scoop stored handle down in a bulk container of salt.
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 135F and the container is cleaned frequently. - 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6".- Walk-Refrigerator (e.g. marinara sauce, soups, etc)
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. - 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:- Noodle Soup 129F-135F- Vegetable Soup 129-134- Meat Sauce 118F-124F
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. - 3-501.17A - Critical The prepared ready-to-eat (RTE) food (e.g. marinara sauce, soup, etc) in the walk-in refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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. - 3-501.17C - Critical The ready-to-eat (RTE) commercially processed food (e.g. deli meats) in the walk-in refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. - 4-202.16 - Milk crate(s) found used for the following purpose(s):- Elevation (e.g. plastic food containers)
Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. - 4-402.11(A) - 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:- Men's hand sink
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. - 4-501.11(B) - The door gaskets of the following unit(s) damaged:- 2-Dr Bev Air Prep Unit- 3-Dr Prep Unit (Bread)
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. - 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
The purpose of today's visit was to conduct a routine inspection.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.
Hot Water Heater: Current
Dishwasher: Jackson Tempstar
Hood System: Every 6 Months, Hood Filters: Bi-Weekly
Grease Trap: Every 3 months, in-house, no documentation
Pest Control: Monthly, no documentation
Consumer Advisory: Displayed in Menu
April 30, 2007 (Pre-Opening)
Violations:
- 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) shelf above dishwasher2) shelves above warmer and 2DR prep refrigerator.
Clean the shelves. - 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the water line to the espresso machine. It could not be determined if there was a backflow prevention device on the ice maker water line.
Install backflow prevention device on espresso machine water line. Have a plumber look at the water line to the ice maker and determine if the piece at the shutoff valve is a BFPD. If not, install a BFPD on that water line.
The Health Department has been notified that settlement on a change of ownership will occur on April 30, 2007. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate upon the change of ownership of this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Food and Food Service Establishments of the Code of Fairfax County. The current permit is not transferable. In order for a Permit to Operate to be issued, please contact Ron Campbell, Senior Environmental Health Specialist on 703-246-8427 immediately after settlement.
Your first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection. Equipment additions/replacement/changes are not allowed without Health Department approval.
NOTE:
Within 48 hours, FAX a copy of the invoice for the installation of the backflow prevention device(s) on the water lines serving the espresso machine and the ice maker.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned March 30, 2007.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. Grease trap is maintained by the mall management. Grease trap is outside and serves numerous restaurants in the mall.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Contract is in place.
Water heater: A.O. Smith DRE 80 917; 45KW; 225gph recovery @ 80F rise.
Dishwasher: Jackson Tempstar; 57gph water usage; hi-temp 150F wash/180F rinse.
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