Requested to have a food certified manager.
- Critical: Hands - When to Wash* (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 which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Deli meat, pasta and some other items in the walking cooler cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the can opener blade used to prepare potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of the can opener to prevent the growth microorganisms on those surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in the kitchen above the fryer not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle (windex) observed without a label.
Correction: Label spray bottles with contents or discard.
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02/02/2016 | Routine | |
Follow up inspection to evaluate construction/remodel completion
To DO: ceiling tiles to be replaced with vinyl coated, install paper towel dispenser and handwash signs
Information was provided on Stoelting F231 Gravity fed twin twist floor model ice cream machine. This does not re-pasteurize product and must be emptied, wash/rinse/'sanitized every 24 hrs.
Annual permit for 2015 issued.
No violation noted during this evaluation. | 12/12/2014 | Other | |
*Please complete construction!
Finish plumbing handsink, finsh floor so sealed/smooth/cleanable
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: meatsauce 122F and gyro 118F are hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Containers on the serving lines of the frozen yogurt machines to which additional product is added are observed soiled
Correction: Clean and sanitize containers at least every 24 hours.
- Critical: Handwashing Lavatory*
Observation: Handsink at prep line not plumbed in "BROKEN" sign.
Handsink at diswash area has been turned off because of leak.
Handsink in rear kitchen is broked by equipment stored on top.
Correction: Install handsink by prep line.
Turn water on at handsink by dishwasher. Repair leak. CORRECTED
Remove equipment from rear handsink preventing its use. CORRECTED.
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10/24/2014 | Risk Factor | |
As per owner, wall at handsink will be repaired in the next 2 weeks
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items cold holding in walkin cooler at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust walkin cooler as necessary. Correction initiated, owner called for service.
- Warewashing Machines, Sanitizer Level Indicator (corrected on site) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. (indicator has been disabled/by-passed).
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. Correction initiated, owner called for service.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Wall or wall covering behind the kitchen hadsink is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
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07/14/2014 | Follow-up | |
Correct risk factors today and all items 10 days for follow up inspection.
Please provide additional training for staff.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness. (Specifically cold holding temperatures and authority to make corrections)
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Person in charge is not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. COPY OF POLICY WAS PROVIDED AND DISCUSSED.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). BU RGERS STORED ABOVE LUNCH MEATS
Correction: RAW EGGS ABOVE DRESSINGS, RAW CHICKEN ABOVE CANTILOPE AND TUNA SALAD
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheesecake bites at LunV Berry buffet 57 and 60F cold holding at improper temperatures. TOPPING COOLER WAS TURNED OFF
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. TURN COOLER ON. ITEM DISCARDED DURING INSPECTION
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items cold holding in walkin cooler at improper temperatures. (Walkin thermometer at condensor is reading 47 and 48F)
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjust walkin cooler as necessary.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) items (tuna salad, deli meats) in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the press board used on prep rack and cardboard on pizza rack is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove press board and cardboard.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. (indicator has been disabled/by-passed)
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: SEVERAL PIECES OF EQUIPMENT WERE NOTED WASHED AND RINSED ONLY AT 3 BASIN SINK AND NOT SANITIZED.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering behind the kitchen hadsink is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (2 locations in LuvN Berry)
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/02/2014 | Routine | |
Walkin cooler has been corrected. Observed service reports. Sensor was "installed incorrectly". Digital thermometer installed to easily adjust settings.
Call when handsink plumbing has been repaired.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Handsink plumbing is diconnected at handsink at line.
Correction: Repair and maintain all plumbing components and fixtures.
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05/13/2014 | Follow-up | |
Progress check on renovations.
Facility must address Cold holding at walkin cooler and handsink plumbing at line handsink.
Correct by 5/6/14 for follow up inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in walkin cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Plumbing System Maintained in Good Repair
Observation: Handsink plumbing is diconnected at handsink at line.
Correction: Repair and maintain all plumbing components and fixtures.
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05/01/2014 | Other | |
ACR 34028.
Caller indicated ordering a supreme pizza with italian sausage on Sat 4/12/14 around 6:30pm and became ill ~1 hr later.
As per PIC no other calls/complaints have been received. Notify health dept if any other calls are received.
PIC indicates that no employees have been out sick. Signed employee health policy is on file.
Complaint inspection was done in conjunction with a follow up inspection. The walkin cooler was noted to be holding foods 42-43F range (cold holding is to be 41F or less), which is a REPEAT VIOLATION.
This complaint of possible food illness could not be confirmed.
No violation noted during this evaluation. | 04/15/2014 | Complaint | |
reviewed items to be completed for renovations for Luv N Berry. see yellow copy for details.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in walkin cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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04/15/2014 | Follow-up | |
email/call when serviced
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: WALKIN cooler is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: 0ppm at dishwasher. Food contact surfaces are not being sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use 3 basins sink until repaired.
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03/07/2014 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: WALKIN cooler is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTION INITIATED- service technician set walkin cooler 4 degrees colder
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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03/07/2014 | Follow-up | |
install splash guard between rear handsink and vege prep sink
FACILITY UNDER CONSTRUCTION / RENOVATIONS. OPEN CEILING TILES AND OPEN HEAT VENTS MUST BE ADDRESSED. FINISH CONSTRUCTION.
permit expired 12/2013. application provided for renewal.
Facility received food delivery during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw burgers stored above ready to eat items in walkin cooler)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: WALKIN cooler is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing Machines, Sanitizer Level Indicator (corrected on site)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. (Battery is not working so device is not working)
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. (Battery changed, light is flashing-please use this warning to take necessary corrective action)
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: 0ppm at dishwasher. Food contact surfaces are not being sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use 3 basins sink until repaired.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap and papertowels were not provided at all the hand washing lavatory in the kitchen.
Correction: Hand soap and papertowels must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/06/2014 | Routine | |
Corrected.
Monitor temperature of walkin cooler.
No violation noted during this evaluation. | 10/29/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items in walkin cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. ADJUST/CALIBRATE AS NEEDED. CONTRACTOR CALLED FOR SERVICE
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10/23/2013 | Follow-up | |
Facility under renovations-many items being replaced.
Please monitor employee drinks. Lids with straw -good.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in walkin cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (CONTRACTOR CALLED TO RE-CALIBRATE THERMOSTAT)
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10/16/2013 | Risk Factor | |
Progress check on remodel/construction- call when complete
Be sure walls/openings are taped/tarped off to prevent contamination from construction debris
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The following non-food contact surfaces noted in need of cleaning: interior of ice machine, shelves above pizza prep, knife rack, interior of 2 door freezer.
Correction: Clean these surfaces.
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07/15/2013 | Follow-up | |
Risk based inspection: facility under renovations.
Good use of gloves and hair restraints, no bare hand contact.
Stop using shoestrings/apron strings/plastic wrap to tie up equipment (fix equipment if needed). Use only cleanable, smooth, non-absorbant items.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items @ sandwich prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTION INITIATED
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following non-food contact surfaces noted in need of cleaning: interior of ice machine, shelves above pizza prep, knife rack, interior of 2 door freezer.
Correction: Clean these surfaces.
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06/20/2013 | Risk Factor | |
Site visit to evaluate plans for remodel
No violation noted during this evaluation. | 04/16/2013 | Other | |
items form 12/5/12 inspection corrected. Thank you
Continue with date labeling efforts
No violation noted during this evaluation. | 12/11/2012 | Follow-up | |
frozen items observed received frozen
FORM 1B-signed employee health policy provided in English/Spanish for use
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in pizza prep cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTED. ITEMS DISCARDED OR RELOCATED. UNIT WAS UNPLUGGED.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) FOODS (TUNA SALAD, CUT MEATS AND CHEESES) in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
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12/05/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Manhattan Pizzeria & Luv'n Berry, 43930 Farmwell Hunt Plaza #108, Ashburn, VA 20147 »