The purpose of this visit was to conduct a risk factor assessment. Do not double-pan items such as garlic in oil and roasted red peppers in the pizza prep cooler. Doing so prevents proper cold-holding at or below 41F. Salmon in establishment is served well-done. Good date-marking records were observed in facility. Chlorine observed at 50 PPM in dish machine. Discussed shellfish tag requirements during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Garlic in oil, roasted red peppers in pizza prep cooler (#3) at 55F and 56F. DISCARDED.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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10/20/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Ensure foods are maintained under time or temperature control as discussed during today's inspection. Time as a Public Health Controol was discussed during today's visit as well as adequate cold-holding and hot-holding temperatures and requirements. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Wiping Cloths / Use Limitation /Dry (repeated violation)
Observation: Wiping cloths improperly used to prevent cutting boards from sliding.:
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: veal broth at 64F sitting on top of 3DR flat top refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: butter at 62F, garlic oil at 65F, Alfredo sauce at 63F sitting on top of 2DR prep refrigerator. Butter in 3DR prep refrigerator (double-panned) at 62F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL FOOD ITEMS LISTED ABOVE WERE DISCARDED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the prep line being used to hold dishware.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS IN HAND SINK REMOVED.
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02/12/2015 | Routine | |
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed employee touching cooked sliced sausage with bare hand and put it in pan for cooking again.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice scoop handle touching the ice at the dessert/coffee staion.
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 /Dry
Observation: Wiping cloths improperly used for the following activity: Observed cloth used under cutting board.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:pizza sauce 51F, shredded mozzarella cheese 50F, garlic with oil 61F--prep top
Correction: meatball 48F, cooked spinach 47F, pepperoni 53F-- 3DR pizza prep refrigerator. Note: Per the manager the food was brought out tot his unit around noon. Put all items in walk-in refrigerator. Packaged butter 61F and sliced tomatoes 45F--2DR salad prep top. Note: Put all items inside the refrigerator.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked egg plant in 3DR flat top refrigerator was not date marked, per the manager it was cooked on 6/10. Note: Discarded.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the to-go menu and one page menu without a proper disclosure: Steak Both footnote and asterisk missing. The dining menu at the facility has correct consumer advisory.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Food Contact Surface/Smooth, Easily Cleanable (corrected on site)
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: metal banded brush. Note: Discarded.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed rusted shelves in 2DR salad prep refrigerator.
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 following cold or hot holding equipment: All prep refrigerators and inside the walk-in refrigerator.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR pizza prep refrigerator at 42F. All the food inside was more than 41F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: True 3DR flat top refrigerator at cookline and migali 3DR flat top refrigerator (used for dough).
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Gaskets for Beverage air 2DR flat top dessert refrigerator, Victory 2DR upright freezer needs cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Back door was cracked open.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required
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.
- Critical: No Reuse of Poisonous or Toxic Material Containers for Food Storage (corrected on site)
Observation: A spray bottle used to store Windex is being used to dispense water. The employee could not explain if the water was used for cleaning food or non food contact surfaces. Note: Discarded the bottle.
Correction: Do not use containers previously used to store poisonous or toxic materials to dispense food. This practice may result in food contamination and subsequent medical consequences to anyone consuming the contaminated food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was measured at more than 200 ppm in 50-200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution at 50-200 ppm. Verify concentration using the appropriate test kit.
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06/18/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
Note: Observed drain flies in bar area, call pest control services and treat for the flies.
REMINDERS:
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee failed to wash hands after touching dirty dishes and before touching clean dishes.
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.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: uncovered bread(for break crumbs) in kitchen and uncovered milk in dessert refg.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pizza sauce 50F, shredded cheese 46F, garlic mixed with oil 63F--3DR prep top. Note: All items discarded. Cooked spinach 50F, sausage 45F, pepperoni 49F, tomato sauce 48F--3DR pizza prep refg. Sausage 71F --prep table. Note: Put back in refrigerator.
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.
- 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: fresh mozzarella
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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cookline had pans sitting in it.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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12/23/2013 | Risk Factor | |
- 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." Provided handouts in English and Spanish with red folder.
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)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell eggs stored above canned/bottled beverages.- walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered food in each refrigeration unit and freezer. Uncovered cake in 2DR freezer and dessert 2DR refg. Uncovered mozzarella cheese in 2DR salad prep refg. (note discarded). Uncovered pepperoni, spinach and other toppings for pizza in 3DR pizza prep unit. Uncovered sausage, garlic with oil in True 3DR prep refg.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice scoop with handle touching ice.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pizza sauce 61F, butter 60F, Garlic with oil 64F, shredded mozarella cheese 60F --pizza prep top. Marinara sauce 49F, pepperoni 60F, gyro meat 47F--3DR pizza prep refg. Note: All items discarded.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bin is not being cleaned as required. Observed mold accumulation on inner surfaces of ice machine.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerator.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Physical Facilities Good Repair
Observation: Observed that some tiles in the dishmachine area and inside the walk-in refrigeartor is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the gaskets and refrigerator door for the dessert refg, drains under 3-vat sink, and area around the filters on hood 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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06/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Luciano Italian Restaurant, 1050 Elden St, Herndon, VA 20170 »