Mediterranean Grill, 7024 Commerce St, Springfield, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 29, 2009 | Routine | 2 | 0 | Details / Comments |
|
May 05, 2008 | Follow-up | 1 | 1 | Details / Comments |
|
May 01, 2008 | Critical Procedures | - | - | Details / Comments |
|
November 28, 2007 | Critical Procedures | - | - | Details / Comments |
|
October 16, 2007 | Pre-Opening | 0 | 3 | Details / Comments |
June 29, 2009 (Routine)
Violations:
- 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken over beef in 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). - 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: meat grinder and bone saw
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
The purpose of today's visit was to conduct a critical procedure inspection. The facility was open but only operating the retail food part of the facility. If there are any questions please contact the EHS inspector.
May 05, 2008 (Follow-up)
Violations:
- 43.1-3-4(a)-(h) - Repeat The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. - 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the quaternary ammonium solution was measured in excess of 400 ppm.
Maintain the concentration of the quaternary ammonium at 200 ppm.
The purpose of today's visit was to conduct a follow-up inspection, the critical procedures inspection conducted on 5/1/2008. Please review the following:
1. The plumbing problem has been corrected. Sewage from handwashing sink is no longer coming up through floor drain.
2. Several violations that were corrected during the previous inspection were observed being maintained during today's inspection.
3. Please obtain the proper CFM card and fax a copy to the Health Department within 10 days.
4. Use test kit to monitor the concentration of the sanitizing solution to ensure it is not too strong or too weak.
Thank you
May 01, 2008 (Critical Procedures)
Violations:
- 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food. - 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation and placing on gloves.
ALL food employees shall be washing 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 hand washing frequencies will help prevent foodborne illness. - 3-301.11(B) - Corrected During Inspection Critical Food employees are handling ready to eat foods using their bare hands. (placing cheese and toppings on steak and cheese)
Except when washing fruits and vegetables, food employees may not contact readty 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 hand washing procedures will help prevent foodborne illness. - 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over produce in the walk in cooler, raw lamb sausage over mozzarella sticks in the reach-in freezers,
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. - 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheese, gyro meat, chicken marinade, beef, raw chicken
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. - 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: gyro, lamb
Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 5/1 they shall be date marked with a "use by" date not exceeding 5/6. - 4-101.11(A) - Corrected During Inspection Critical Food contact surfaces of equipment and utensils are not safe. Unwrapped raw animal product oberved in take out bag and trash bags in the freezer.
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 safe. - 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. - 5-402.13 - Critical Observed improper disposal of sewage. (water from the front handsink observed coming up through floor sink)
Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. - 7-102.11 - Corrected During Inspection Critical Repeat Working containers of poisonous and toxic materials are not properly labeled with a common name. (glass and orange cleaner)
Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. - 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (orange cleaner over rice cooker which was in the process of being warmed)
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. - 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the quaternary ammonium solution was measured in excess of 400 ppm.
Maintain the concentration of the quaternary ammonium at 200 ppm.
The purpose of this visit was to conduct a critical procedures inspection in response to foodbourne illness complaint received on April 29, 2008. Please review the following:
1. All remaining all violations must be corrected immediately. A follow up inspection will be conducted on or about 5/5/2008. Facility must have drain line for the front handsink cleaned and cleared by Friday, 5/2/2008. A thorough cleaning of all floors is needed by the time of the follow-up inspection. Please remove propane tank and all unnecessary items, not needed for the operation of the facility. All violations corrected at the time of this inspection will be reviewed at the time of the follow-up inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long. Please obtain therometers for all refrigeration units to ensure they are operating properly to maintain PHFs at 41F or below. n
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses. **Handouts provided**
4. Professional Pest Control Company services every 2 weeks. No activity/evidence noted today.
5. Grease trap is located in the floor, under the 3-vat sink and is cleaned weekly. Hood system last serviced on 10/2007, filters are changed every 2 weeks.**The filters are in need of cleaning**
6. Hot water heater is AO Smith , BT197 880, 197000BTU.
7. Sanitizer for 3 vat sink is quaternary ammonium.
8. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/lamb
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
NOTE: In addition to the preparation of ready-to-eat food items, the facility also has butcher shop operation. Raw whole meat is cut, weighed and sold to customers, in addition to grain products. The facility does not have a permit from the State department of Agriculture.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***
November 28, 2007 (Critical Procedures)
Violations:
- 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over beef in the walk in cooler
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). - 3-501.17A - Critical Observed that the prepared, ready-to-eat meat and cheese & parsley pies, hummus and leaves held in the display cases are not properly dated for disposition.
Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation. - 3-602.11(A) - Food packaged in the establishment is not labeled in accordance with Law (meat and spinach pies, hummus, grape leaves, etc)
Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. - 3-602.11(B)(1)-(7) - Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: grape leaves, hummus, spinach/meat/cheese pies
Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. - 4-502.11(B) - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F or calibrated in a pot of boiling water at 212F. - 4-602.11(E)(1) - Corrected During Inspection Surfaces of the can opener were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. - 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. (windex)
Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. - 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the quaternary ammonium solution was measured in excess of 400 ppm.
Maintain the concentration of the quaternary ammonium at 200 ppm.
This visit was made to conduct a critical procedure inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses. Information sheet provided to operators.
4. Professional Pest Control Company services monthly. No activity/evidence noted today.
5. Grease trap is located in the floor at the 3-vat sink and is cleaned every 5-7 days. Hood system last serviced on 10/12/207, filters are changed monthly.
6. Water heater is AO Smith BT 197 880 197,000 BTU.
7. Sanitizer for 3 vat sink is quaternary ammonium.
8. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/eggs/pork
THIRD SHELF: Raw beef
BOTTOM SHELF: Raw chicken
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***
Note: The next inspection will be a routine inspection. Please remove noncommercial range from the establishment, discontinue the reuse of milk crates for storage. Maintain proper sanitation at all times. Provide a test kit for chlorine to measure the concentration of sanitizing solutions. The testing device is required for two reasons: 1) the use of chemical sanitizers requires minimum concentrations of the sanitizer to ensure sanitization and 2) too much sanitizer could be toxic.
October 16, 2007 (Pre-Opening)
Violations:
- 4-501.11(B) - Observed that a panel is missing from the Tyler reach display case
Replace the panel immediately to prevent things from getting inside the unit. - 6-501.11 - 1)Observed that there is tile missing below the front end handsink.2) Observed that the seal behind the front handsink has deteriorated.
1) Repair or replace tile under the sink within 5 business days. 2) Re-caulk or reseal the gap between the handsink and the wall within 5 business days. - 6-501.12(A) - Observed that the walls and floors by all cooking equipment is in need of cleaning.
Clean the listed areas immediately.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
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.
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.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
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