This was a routine inspection. Critical violations found were corrected during the inspection. Food contact surfaces were observed to be visibly cleaned. The concentration of the quaternary ammonium compound sanitizer at the 3-at sink was noted to be acceptable at, 200 ppm.
However, the certified foods manager was advised to have her food sanitation certificate on premises while on duty at all times for verification. Also she was advised to fax or email the service report for repairs on the cold holding unit on the serving line. This equipment was not maintaining foods at 41-F or lower during today's inspection.
- 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: shredded cheese, coileslaw
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.(discarded)
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Flat top deepwell cooler on serving line
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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03/09/2016 | Routine | |
This was a Risk Factor assessment inspection. The inspection focused on critical violations and their corrective actions. One critical violations was observed and this was corrected during the inspection.
The concentration of the quaternary ammonium compound sanitizer at the 3-vat sink was checked and observed to be acceptable at, 200 ppm.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. (certified food manager arrived during the inspection)
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08/06/2015 | Risk Factor | |
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: top of the convectional oven, counter-top under the soda fountain located near the drive through window.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas frequently to prevent debris accumulation.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. One of two light bulb has burned out under the hood on the cookline.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. replace the burned out bulb to provide proper lighting in this area.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the shelving insde the walk-in freezer is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use. A wet mop was observed not hung to properly air dry. The mop was found in the bucket inside the mop room.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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01/26/2015 | Routine | |
- 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.--EHS provided ORS Interactive info sheet to manager during time of inspection.
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11/26/2014 | Risk Factor | |
| No violation noted during this evaluation. | 11/26/2014 | Complaint | |
- 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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05/27/2014 | Routine | |
The purpose of this visit was to respond to a complaint received on September 10, 2013. The complainant alleges that the ceiling is leaking onto food contact surfaces. . Upon inspection observed a leaking ceiling in three locations at the front serve line. Observed pooling water on shelves below the leak and soaked single service items stacked on shelves below the leak. The leak is over an area where chicken and sides will be served. The complaint is confirmed and the permit has been suspended until the leak is repaired. A risk factor assessment was conducted and the corresponding violations were cited on the inspection report dated September 11, 2013.
Important: Call EHS when leak is repaired and the food and non-food contact surfaces have been cleaned and sanitized, for reopening of the facility. I have left you with my contact information. Thank you
- Equip/Utensil/Linen/Single-Service/Storage Restriction (corrected on site)
Observation: Clean single service items such as chicken buckets, take-out bucket lids, customer trays, paper tray mats were observed wet and sitting in pooling water under a leaking ceiling at the front serve line.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination. Single service items discarded. Trays taken to three vat sink to be sanitized. Quaternary ammonium in sink tested at 400ppm as approved per manufacturer label.
- Critical: Permit Suspension for Imminent Health Hazard/Due Process
Observation: The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: Leak in the ceiling above food service area in kitchen.
The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected and the Health Department reinstates the permit.
Correction: Please notify me when the violations are corrected. A follow-up inspection shall be conducted to verify correction of violations and to reinstate the permit. You may not operate until the Health Department reinstates the permit to operate. To make arrangements for a follow-up inspection, call 703-246-2444 between the hours of 8:00 AM and 4:00 PM Monday through Friday. EHS provided contact information so that you may call for a follow-up inspection to reopen.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: The facility voluntarily closed after discussion with EHS.
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09/11/2013 | Complaint | |
This is a follow-up inspection to determine compliance and re-opening of the facility due to an imminent health hazard. The leak in the ceiling has been repaired and the imminent health hazard no longer exists. The permit is hereby reinstated and the facility is free to reopen. Surfaces have been cleaned and sanitized using 150-400ppm quaternary ammonium. Thank you
No violation noted during this evaluation. | 09/11/2013 | Follow-up | |
The purpose of this visit is a risk factor assessment. A complaint inspection was conducted in conjunction with today's visit. The permit has been suspended due to a leak in the ceiling above the front serve/prep line.
Important: Call EHS after leak has been repaired and the food and non-contact food surfaces have been thoroughly cleaned and sanitized and the EHS will return to verify repair of leak and re-open facility. I have provided my contact information for you. Thank you.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Due to leak from ceiling above food prep/serve line observed pooling water and splash on tongs, single service chicken buckets and lids, single service containers and trays.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. The single service items were discarded. Tongs and food trays taken to the sink to be washed, rinsed and sanitized. The single service containers of mashed potatoes and gravy were removed from the drawers which could be subject to dripping water under the leak with each opening of the drawer and these items were moved to the Henny Penny to the side of the line away from the leak.
- Critical: Permit Suspension for Imminent Health Hazard/Due Process
Observation: The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: A leak in the ceiling onto the food service area in kitchen.
The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected and the Health Department reinstates the permit.
Correction: Please notify me when the violations are corrected. A follow-up inspection shall be conducted to verify correction of violations and to reinstate the permit. You may not operate until the Health Department reinstates the permit to operate. To make arrangements for a follow-up inspection, call 703-246-2444 between the hours of 8:00 AM and 4:00 PM Monday through Friday.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: The facility voluntarily closed after a discussion with EHS.
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09/11/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a Risk Factor Assessment in conjunction with the investigation of a foodborne illness complaint received on April 15, 2013.
Additional food temperatures:
Macaroni and cheese in the hot well #1=163f
Macaroni anc cheese in the hot well #2 = 164
Mashed potato in hot wall #2 165f
- 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: white american cheese slices inside the cold well at the back prep line which were observed elevated inside the cold well on a metal plate which appeared to cause an air space between the bottom of the metal pan and the surface of the cheese slices.
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. The manager discarded the american cheese, additional cheese slices were placed inside the pan and at end of inspection, manager measured the temperature of the white american cheese slices inside the well (41F). The pickles holding in the same cold well next to the container of the white american cheese measured 37f. Inside space below cold pans measured 30f-33f. Place cheese slices directly inside pan without a device which may create airspace between the cold pan and the cheese. Monitor temperature by placing a calibrated probe thermometer inside cheese.
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04/18/2013 | Risk Factor | |
| No violation noted during this evaluation. | 01/24/2013 | Routine | |
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