NOTE: Facility has added new food items to menu which are prepared by The Meat House. All existing sandwiches and food items at The Meat House are being offered for purchase at facility. Food items are called for order and picked up, transferred to PB& Jack and served straight to customer. No food preparation or holding of food items are conducted at facility.
Please monitor front hand washing sink and ensure that water temperature reaches at least 100F. Please adjust if needed.
No violation noted during this evaluation. | 02/04/2016 | Routine | |
CFM: Domonique Delage
Expiration: 11/15/17
#L-27050
EHS Provided copies of Employee Health Policy forms.
No violation noted during this evaluation. | 02/09/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Provided employee health policy signed documents via fax within 10 days.
Dishmachine: chemical
- 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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Spoons stored in sanitizer.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. EMPLOYEE REMOVED UTENSILS FROM SANITIZER SOLUTION.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back kitchen is blocked, preventing access by employees for easy handwashing. OBSERVED A MOP DRAINING IN THE HANDSINK.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. EMPLOYEE REMOVED MOP SINK FROM THE HAND SINK.
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02/11/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Water Heater: Rinnai Tankless
Dishmachine: Fagor: Chemical, not in use
No violation noted during this evaluation. | 07/24/2013 | Routine | |
The purpose of this visit is a routine inspection. Foods are catered to this facility daily at approximately 10:30 am each day. The temperatures will be logged onto a chart or a calendar upon receipt from supplier each day.
A follow-up will be conducted within 30 days. Please call the health department when the Fagor dishmachine is repaired. Thank you. If you have any questions, please call 703-246-8442
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications (repeated violation)
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 150f while the actual temperature was 132f
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine. Repair the unit within 30 days. Currently the dishmachine is not in use for utensils. Do not use this unit until a repair is completed and health department approval is provided.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all 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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12/13/2012 | Routine | |
This visit was conducted to do a Follow up inspection on the dish machine. Have asked owner to call FAGOR manufacturer of the dish machine and have them send out a technician to evaluate the dish machine.
Follow up will be done at time of the First Routine inspection
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications (repeated violation)
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature required is 150 F while the actual temperature was 141F
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
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12/07/2012 | Follow-up | |
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 150F while the actual temperature was 130 F
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
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12/03/2012 | Follow-up | |
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