Discussed active managerial control. Logs are maintained for food temperature and sanitizer concentration.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: black bean soup at 127F, chicken noodle soup at 131F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Reheated food and added more water to the hotwell.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
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01/05/2016 | Routine | |
Note to Manager:
(1) Observed good sanitation, handwashing and food temperature control.
(2) Please email a copy of your CFM card to the Health Department within 10 days.
(3) Please email a copy of the service report for the handsink and hand towel to the Health Department.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: 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.
Correction: 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. PLEASE EMAIL A COPY OF YOUR CFM CARD TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Plumbing / Maintained in Good Repair
Observation: The sink basin by the BREAD RACK is slow to drain.
Correction: A plumbing system shall be maintained in good repair. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT.
- Physical Facilities Good Repair
Observation: Observed that the HAND TOWEL DISPENSER BY THE BREAD RACK is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT.
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05/10/2015 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Please send me a copy of the CFM picture ID card by August 29, 2014 via fax or email.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked egg 52F, sliced tomatoes 47F, feta cheese 44F, chicken salad 45F all in 2drawer preptop cooler #2 cashier
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. CFM changed out all potentilayy hazardous foods and turned down machine
- Certified Food Manager/Certificate Process
Observation: 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.
Correction: 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.
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08/20/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a risk-factor assessment inspection. CFM was not aware of the complaint and there were no other complaints that were known. No employees were sick in the past 2 weeks and no one appeared sick and/or showed symptoms. Employees used gloves during preparation and handling of food and washed hands. There has been no food recalls from supplier. If anything was damaged or looked compromised, items are then tossed and/or returned. If there are leftovers, then it is used within 24-48 hrs. A copy of the daily log was given (march 18) and records meet standards. EHS also check records for the days before and after initial complaint and nothing critical was noted. CFM stated that items that are for catering or delivery are kept hot (sandwiches) and/or cold (toppings, drinks).
Based on today's observations and discussions, complaint is not confirmed.
No violation noted during this evaluation. | 03/20/2014 | Complaint | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Additional Temperature(s):
1. chest freezer (ice cream): 16F
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. bottle of lubricant above slicer, bottle of window cleaner by drinks
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. CFM removed bottles.
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03/20/2014 | Risk Factor | |
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce 128F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CFM reheated sauce to 165F and up
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: all coolers in front of the facility
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Certified Food Manager/Certificate Process
Observation: 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.
Correction: 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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
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.
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01/17/2014 | Routine | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walkin freezer
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: A) sliced tomatoes 45F and bleu cheese 52F in true 1dr preptop back #2, B) chicken salad 44F and sliced tomatoes 44/45F in 2drawer preptop cooler back
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. CFM PUT ALL ITEMS BACK IN WALKIN COOLER
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer buckets with a concentration of 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR based on the manufacturer's use directions and using the appropriate test kit. FOOD EMPLOYEE RECREATED SANITIZER BUCKERS TO 200 PPM
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted
Observation: Clean utensils were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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07/31/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 48F, deli ham 46F, deli turkey 45F, cheddar cheese 44F, provolone cheese 44F. CFM adjusted cooler to lower temperature and items reached 41F and below.
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.
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02/04/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report from earlier today have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 01/15/2013 | Follow-up | |
PREOPERATIONAL FINAL INSPECTION
1. Applicant has not submitted an application for food service permit.
2. Applicant has not submitted a copy of a business license.
3. The self-serve soda dispensing machine has short unapproved levers that could lead to contamination of soda contact surfaces by patron's saliva on cups or glasses. You may install longer levers or push buttons.
*Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 01/15/2013 | Pre-Opening | |
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