Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-Verification of thermometer
-Glove use
Outstanding violation from previous inspection:
-NoVA CFM certification
*Please provide a copy of NoVA CFM certification by February 18, 2016.
*Please provide maintenance invoice for the sanitizer vat gasket and re-route drain pipe for the ice machine into the floor drain by March 4, 2016.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to 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: cojita chsheese (52F), shredded mozzarella cheese (46F), shredded mixed cheese (47F) on prep top over 2dr prep cooler.
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. Manager discarded. Discussed that they should cover the prep top when not in use or not to over fill.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: need to seal gap between table and wall at tortilla station
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, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Components / Gaskets
Observation: The gaskets of the following unit(s) are (damaged): sanitizing vat of 3-vat.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the ice machine needs to be redirected to the floor drain. Currently spilling onto floor causing pooling of waste water.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following are in need of cleaning: wall, floor, and outside of equipments
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/04/2016 | Routine | |
This is risk factor assessment. Thank you for accompanying me during this inspection.
*Please fax or email a copy of NoVA CFM certification by July 29, 2015.
*Please complete Employee Health Policy for the rest of the the staff.
*Please fax and provide a copy of 2dr prep cooler maintenance invoice by July 29, 2015.
- Critical: Responsibility of Employee to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Employee Health Policy training was not complete.
Correction: Staffa available during this inspection completed Employee Health Policy training. Complete training for the rest of the staff.
- 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: observed salsa (49F), sour cream (45F), shredded cotija (44F), shredded cheddar (48F) on prep top of 2dr prep cooler at serving line.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Manager swapped out the items. Prep cooler doors were observed broken and often left open. Cooler was observed at 44F. Maintenance is called.
- 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. One handsink had no paper towel and other other hand sink's paper dispenser at cookline was not functioning and stuck.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Filled paper towel. Please fix the other paper towel dispenser.
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07/16/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Good practices observed:
-good log of equipment and food temperatures taken through the day
-HACCP ROP temperature log
-demonstration of employee handwashing
-cooling of cooked foods in ice baths in walk-in cooler
**Please fax and provide a copy of NoVA CFM certification by April 1, 2015.
**Please complete Employee Health Policy and keep a copy at this facility for your files.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Moved to sanitizer solution bucket
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- 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).
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03/18/2015 | Routine | |
The purpose of this visit is to conduct a complaint investigation for the following alleged complaint: "The complainant visited the facility on Sunday (October 12th). The facility manager helped prepare food for the complainant. The complainant ordered something that required heating, so while they were waiting for the food to warm up the employee who was helping to prepare food used sanitized towel from the bucket to wipe all the counter surfaces with the same gloves he had on while he was preparing the food. When the food was warm, he used the same gloves to take the food out from oven and continue preparing food for the complainant. The complainant asked him if he changed the gloves, but the employee said "if it was not safe, I would not be using it".
EHS spoke with manager about the complaint. The manager on duty was not aware of the complaint. EHS observed an employee wipe the surface of the counter top with a wiping cloth and then the employee removed gloves and washed her hands before placing on clean gloves. There were two employees at the prep line, one employee at the tortilla station and one employee along the cookline at the time of this visit. The EHS used this time to speak with the employees and the manager about the proper use of gloves, when to change gloves, when to wash hands and about not multitasking. No violations were observed during today's visit. A second employee then demonstrated the proper procedures provided during the training today. Thank you. The complaint cannot be confirmed at this time and is closed.
No violation noted during this evaluation. | 10/16/2014 | Complaint | |
The purpose of today's visit was to conduct a standardization training exercise. Hand written inspection report inserted in file.
No violation noted during this evaluation. | 08/07/2014 | Training | |
| No violation noted during this evaluation. | 01/16/2014 | Complaint | |
The purpose of this visit is to conduct a routine inspection. EHS will be in contact with your facility regarding the cook/chill HACCP plan after reviewing the file further. Thank you.
MAINTENANCE:
*Water Heater: Rinnai tankless (x 2)
*Dish Machine: N/A, Sanitize basin and wiping cloth buckets observed with acceptable levels of Quaternary ammonium
Observed facility clean and organized.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Label bottles of cooking oil along prep/cookline.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Placing pico de gallo 47f at top cold well of prep before first cooling to 41f or below.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold equipment: The prep coolers along the cook/prep line.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- 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) 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. I have provided you with my business card for my contact information.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
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.
- Physical Facilities Good Repair
Observation: Observed that the drywall at the top of the door in the women's bathroom is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/16/2014 | Routine | |
- 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: pico de gallo = 58-F
Correction: sour cream = 43-F, 46-F
- 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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08/08/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: pico de gallo = 49-F, 46-F, guacamole = 50-F,
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. (Replaced)
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored at the self service station with the handles up or in the direction of the customers..
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the dish washing compartment station was blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Do not use this and all other hand washing sinks for storage.
- Refuse / Drain Plug
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: The cover of the refuse container located outside the establishment is broken.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be in good repair, designed and constructed to have tight fitting lids, doors, or covers.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the dish washing area handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands are not provided at the restroom handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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02/14/2013 | Routine | |
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