Typed copy will be emailed and mailed.
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Foods were observed on the floor in the walk in freezer. Store at least 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Plumbing System/Maintained in Good Repair
Observation: The hand sink faucet near the ice machine and the 3 compartment sink are in poor repair (leaking).
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Permit to Operate/Responsibilities of Permit Holder (corrected on site) (repeated violation)
Observation: The 2016 permit is not posted in a location in the food establishment that is conspicuous to consumers. A new copy will be mailed.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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02/05/2016 | Routine | |
The warewashing machine is leaking water.
Provide chlorine test strips (Sanitizer).
The walk in cooler door is not self closing.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: The soda gun at the bar is in need of cleaning.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Food contact equipment that were cleaned, were not being sanitized in the high temperature warewashing machine. The thermal label did not turn black indicating sanitization at 160 F. The 3 compartment sink was setup.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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10/12/2015 | Risk Factor | |
*A typed copy will be mailed.
*Cool hot foods uncovered in a 1 inch pan in the walk in cooler.
- Cooling, Cooked Food (corrected on site)
Observation: Rice (46ºF) and vegetable soup (49ºF) was not cooled to 41ºF within 6 hours. The foods were discarded.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: All foods in the 1 door counter top refrigerator were observed cold holding at the improper temperature range of 50-54ºF. The foods were relocated to the walk in cooler.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (corrected on site) (repeated violation)
Observation: There are asterisks on the chicken items and steak & cheese menu items that are served fully cooked. Only asterisk menu item that are served raw or under cooked. The manager will edit the menu.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food manager has not received her certificate from the National Registry of food safety professionals. There must be a Northern Virginia certified food manager at all times. Send a copy of your Northern Virginia certified food managers card when you receive your certification.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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05/12/2015 | Risk Factor | |
The establishment re-opened today. The establishment was closed for dining room renovations.
- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Sanitizing Solutions, Testing Devices
Observation: A chlorine test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment
Observation: The walk in refrigerator door is not self closing or tightly closed.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surfaces of the tubing in the walk in cooler and the counter refrigerator are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Plumbing System/Maintained in Good Repair
Observation: The spray hose is not maintained in good repair. Sprays water from the bolt when turned on.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2015 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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02/20/2015 | Routine | |
One protective light shield in the kitchen to be replaced was on order.
- Liquid Wastes and Rainwater/Nonsewage (repeated violation)
Observation: Condensate observed pooling in the reach-in beverage unit at the bar.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Liquid food wastes and rainwater can provide a source of bacterial contamination and support populations of pests. Proper storage and disposal of wastes and drainage of rainwater eliminate these conditions.
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07/07/2014 | Follow-up | |
Correct observations. A follow-up will be conducted. High temperature dishmachine checked using a thermolabel. FDA Form 1-B left with the person in charge.
- Food Storage/Preventing Contamination from the Premises
Observation: Some boxes of food observed stored on the floor underneath the shelving in the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Some ready-to-eat foods in the walk-in refrigerator observed not properly date labeled.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: There was no proper consumer advisory on the dinner menu for the steak and hamburger that may be requested raw and/or undercooked.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Equipment/Fixed, Spacing or Sealing
Observation: The preparation sink was observed in need of resealing to the wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Gaskets to some of the reach-in units observed in need of cleaning. The above storage shelving in the wait station area was observed in need of cleaning.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located next to the ice machine was observed blocked by a rolling cart.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Liquid Wastes and Rainwater/Nonsewage
Observation: Condensate observed pooling in the reach-in beverage unit at the bar.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Liquid food wastes and rainwater can provide a source of bacterial contamination and support populations of pests. Proper storage and disposal of wastes and drainage of rainwater eliminate these conditions.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand soap was not provided at the handsink next to the ice machine.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Intensity/Lighting
Observation: Some lights above the cook-line observed not working.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Cleaning, Frequency and Restrictions
Observation: Floor surfaces under the preparation sink and around the dishmachine observed in need of cleaning. Some ceiling tiles observed in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/20/2014 | Routine | |
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The hand washing sink located next to ice maker was blocked by a bus cart
Correction: Hand washing sinks must be available for use during establishment operation.
- Handwashing Signage (corrected on site)
Observation: No hand washing sign was available in the men's restroom used by employees. VDH hand washing sign provided.
Correction: Hand wash stations used by employees must have signage reminding hand washing.
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11/19/2013 | Risk Factor | |
- Critical: Potentially Hazardous Food, Cold Holding
Observation: Observed foods in the counter top refrigerator cold holding at improper temperatures (cream cheese 49-51 F, butter 51 F, boiled eggs 51 F).
Observed foods in the walk-in cooler cold holding at improper temperatures (sausage 43 F, soup 42 F, potatoes 43 F, chili 44 F, sliced cheese 45 F, butter 43 F). Foods in the counter top refrigerator placed on ice. Manager stated technician coming to check walk-in cooler.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: RTE, PHF(TCS), Date Marking/Commercially Processed Food (corrected on site)
Observation: Sliced cheese prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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07/16/2013 | Risk Factor | |
- Critical: Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens
Observation: The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means (burgers are cooked to order).
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (repeated violation)
Observation: Compressor for juice is stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Refuse/Covering Receptacles (repeated violation)
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Refuse/Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean.
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
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04/01/2013 | Follow-up | |
CO Not approved.
Apply for CO and contact me once all violations are corrected.
- Ice Used as Exterior Coolant, Prohibited as Ingredient/Preventing Contamination
Observation: Ice used as a medium for cooling the exterior surfaces of food is also used as food (bar).
Correction: After use as a medium for cooling exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. For example, ice used to store or display fish or packaged foods could become contaminated with microbes present on the fish or packaging. If this ice is then used as a food ingredient, it could contaminate the final product.
- Equipment and Utensils/Durability and Strength
Observation: Whirlpool microwave is not commercial.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Nonfood-Contact Surfaces
Observation: Dish rack is used as shelving by rear exit door.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Equipment/Fixed, Spacing or Sealing
Observation: Bar hand sink is not sealed to wall
Correction: Seal sink to the wall.
- Equipment/Good Repair and Proper Adjustment
Observation: 1. Traulsen two drawer does not work (remove compressor).
2. Duct tape on stainless steel back splash at hood.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Compressor for juice is stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Refuse/Covering Receptacles
Observation: Exterior refuse containers are open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Refuse/Maintaining Refuse Areas and Enclosures
Observation: The storage area and/or enclosure for refuse, recyclables, or returnables is not maintained free of unnecessary items and/or clean.
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Intensity/Lighting
Observation: Several lights out in kitchen and in rear kitchen. One light is out at exhaust hood.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: Holes observed in wall by hand sink by ice machine.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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03/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Monument Restaurant-Comfort Inn, 2480 S Glebe Rd, Arlington, VA 22206 »