- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The food-contact surfaces of green cutting board are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulb in the "Traulsen" upright one door refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing (repeated violation)
Observation: The base tiles around the floor drain under the dipper well are not maintained in good repair.
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.
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Mouse droppings were observed on the floor in the warehouse area by the upright "Traulsen" one door refrigerator.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors in the warehouse are not cleaned as often as necessary to keep them clean.
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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06/15/2015 | Follow-up | |
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: FOOD (cheese platters) cold holding at the improper temperature of 44 F in the display case refrigerator which is reading 48 F
Correction: repair/adjust unit temperature/thermometer to hold foods at or below 41 F. Email/fax me photo/invoice of this unit holding/repaired to hold foods at or below 41 F within 10 days.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of green cutting board are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulb in the "Traulsen" upright one door refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing (repeated violation)
Observation: The base tiles around the floor drain under the dipper well are not maintained in good repair.
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.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Mouse droppings were observed on the floor in the warehouse area by the upright "Traulsen" one door refrigerator.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: The floors in the warehouse are not cleaned as often as necessary to keep them clean.
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.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The person in charge has a ServSafe certificate
Correction: they must now go to ORS Interactive at 6066 Leesburg Pike, Falls Church, VA to obtain the NVCFM card within 10 days and fax/email me a copy.
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06/05/2015 | Routine | |
Elevate boxes of cups off the floor in the back storage area.
- Critical: Temperature/Specifications for Receiving (corrected on site)
Observation: Refrigerated packaged salads and sandwiches from the upstairs cafe are received at temperatures above 41ºF (chicken Caesar salad 59 F). The manager was instructed to take temperatures of products being received to ensure that they are 41 F and below
Correction: if they are not do not accept them.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Cous cous chicken salads and turkey sandwiches were cold holding at the improper temperature of 55-60 F inside the open display case refrigerator. The manager was instructed to relocate these to another refrigerator.
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.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The blenders are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment and Utensils, Air-Drying Required
Observation: After rinsing, blenders are not inverted to air-dry before contact with food.
Correction: After rinsing, equipment and utensils: (A) Shall be air-dried or used after adequate draining before contact with food
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the back prep ceiling, inside the one door upright refrigerator, and the lights over the front counter are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing
Observation: The grout in-between the floor tiles by the front counter area are not maintained in good repair (standing water/debris).
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.
- Controlling Pests
Observation: Some flies were observed in the back prep area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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06/11/2014 | Routine | |
Ensure the blenders are washed, rinsed, sanitized, and air dried once every 4 hours during use at the Cafe Nordstrom 3-compartment sink.
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored [spoon & scoop handles laying on top of granola container.]
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Individual packages of cream cheese out by the toaster cold holding at the improper temperature of 46ºF.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored [box of single service cups on floor and one shelving rack is below 6 inches above 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
- Floor and Wall Junctures, Coved, Enclosed or Sealed
Observation: The floor and wall juncture in the back prep/storage area is not all coved and closed to larger than one thirty-second inch.
Correction: In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the back prep/storage area and under the front counter wall/signage area are not properly shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Insect Control Devices, Design and Installation
Observation: An insect control device is located over a food preparation area and/or where dead insects may cause contamination by being impelled or falling onto exposed food, clean equipment, utensils, linens, and/or unwrapped single service and single use articles [back prep counter.]
Correction: Install control devices shall be installed so that: (1) The devices are not located over a food preparation area
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
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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06/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Nordstrom Expresso Bar, 1400 S Hayes St, Arlington, VA 22202 »