| No violation noted during this evaluation. | 09/10/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Monitoring of reheat and cooking temperatures was observed today. Employees maintain receiving temperature logs in walk-in refrigerator. Good hand washing practices and date-marking methods were observed. Manager indicated a service request has been placed for 5-205.15(B). Thank you for your time today. If you have any questions, please call (703) 246-2444.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
- Plumbing / Maintained in Good Repair
Observation: The hand sink basin by the cash register is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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02/10/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Pest Control: Twice a month.
Grease Trap: Monthly
Hood: Every 3 months and filters every night.
DO NOT USE THE 2DR prep refrigerator until it is capable of holding potentially hazardous foods at 41F or below. Please fax a copy of invoice for fixing the refrigerator within 10 days. This is an on going problem, monitor the refrigerators and holding temperatures and make sure that the equipments are in good repair always.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sour cream 47F-- 2DR prep top. salsa 45F and 44F, sour cream 46F--2DR prep refrigerator service line.
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. Note: Move all items to a different refrigerator.
- 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: Observed the caulking at the 3-vat sink is coming off.
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. Note: Caulk the 3-vat sink area again.
- Equipment / Good Repair / Operation
Observation: (REPEAT) The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 2DR prep refrigerator 44F (start) 43F (end).
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. Note: The employee tried to adjust the thermostat to make it cooler, however, the termperature still did not go down to 41F or below during inspeciton. The facility will use ice on prep top and fax an invoice for fixing the refrigerator.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the 3-vat sink area is not working properly.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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05/09/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment in conjunction with a complaint inspection.
In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
Code
5-205.15B Plumbing maintained in good repair
Observation: Observed he hose and faucet at 3-vat sink is leaking.
Corrective Action: Plumbing should be good repair.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: (REPEAT) The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: corn and beans 49F --salad prep top. Note: Put back in refg
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observed inner surfaces of ice bins has pink mold accumulations.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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09/26/2013 | Risk Factor | |
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed that the there is gap between wall and moulding at the center column. Also, observed openings/cracks at several locations in the kitchen and dining area. Water accumulation near the 3-vat sink.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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09/26/2013 | Complaint | |
The purpose of today's visit is to conduct a follow-up inspection to assess cold holding capability of the prep refrigerator. See temperature noted above. Manager put a glass of water in the refrigerator and will check the temperature at 5 pm. If it is below 41F, she will start using it. Fax temperature log for this refrigerator and food inside every Friday for 2 weeks.
No violation noted during this evaluation. | 06/12/2013 | Follow-up | |
The purpose of today's visit is to conduct a follow-up inspection to assess cold holding capability of the Beverage Air 2DR prep refrigerator. The refrigerator is not in use, bus pans of ice inside the refrigerator. Spoke with store manager on phone he ordered the gasket and the technician has ordered new compressor for the refrigerator. All items on prep top re-enforced with ice. See temperatures noted above.
A follow-up inspection will be conducted within 10 days. Please call if the refrigerator is not fixed within 10 days.
No violation noted during this evaluation. | 05/22/2013 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
Please do not use Beverage Air 2DR prep refrigerator in front to hold potentially hazardous foods (PHFs) until it is capable of holding PHFs at 41F or below. The manager agreed to use ice bath on prep to to maintain the PHFs on top at 41F or below. Also, recommend that the manager take cold holding temperatures every 2 hours for all the PHFs on prep top until the refrigerator is fixed.
Facility Data:
Water Heater: State SBD 100 199 NET
Pest Control: Manager does not remember. No pest activity noted today.
Hood: Every 3 months and filters cleaned everyday.
Grease Trap: Once a month.
Note:
1) Please fax to my attention signed agreements, within 10 days, for The Employee Health Policy after training the employees. Fax# 703-385-9568
2) A follow-up inspection will be conducted within 10 days to assess the cold holding capability of the 2DR prep refrigerator. (This is an ongoing problem).
- 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: Observed ice scoop handle touching ice in the ice bin.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:sour cream 47F, pico de gayo 50F, mango salsa 48F--Bev Air 2DR prep top. Pico de gayo 63F, sour cream 47F--Beverage air 2DR prep refrigerator. Note: Per the CFM, all items were brought from the walk-in to the prep refrigerator at 1 pm. Put all the items back in 3DR flat top refrigerator.
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.
- 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: Beverage air 2DR prep refrigerator.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gasket of the following unit is damaged: Beverage air 2DR prep refrigerator.
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.
- Physical Facilities Good Repair
Observation: Observed that the tile was coming off the wall near warmer, ceiling tile was missing near the office/walk-in area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/06/2013 | Routine | |
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