The purpose of this visit was to perform a risk factor assessment.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-903.11 Observed the handwashing sink adjacent to the sanitize basin of the 3-vat sink. When sheet pans are allowed to dry on the drain board water, soap and debris from handwashing splashes on the food contact surfaces on the drain board. Please install a splash guard between the handsink and 3-vat sink to protect the draining food contact surfaces on the drain board.
Please email me a picture of the installed splash guard by March 31, 2016.
No violation noted during this evaluation. | 03/03/2016 | Risk Factor | |
Today I conducted a routine inspection at the above named establishment. Please fax or email me the report from the pest control company once service has occurred and call me immediately after the service technician has repaired the grease trap.
If you have any questions or concerns please feel free to contact me at 703-246-2444. Thank you.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Observed an employee pre-scrape dirty dishes at the sanitize basin of the 3-vat sink.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. DISCUSSED WITH THE MANAGER THAT ALL SOILED EQUIPMENT, DISHES, UTENSILS, ETC SHALL BE PROPERLY SCRAPED AT THE WASH BASIN OF THE 3-VAT SINK.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation. Observed an employee put on gloves but not wash their hands first.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH THE MANAGER THAT ALL FOOD EMPLOYEES SHALL PROPERLY WASH THEIR HANDS USING WARM WATER AND SOAP BEFORE PUTTING ON GLOVES.
- Ventilation Hood System / Drip Prevention
Observation: Observed no catch basin at the grease hood system.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items. DISCUSSED WITH THE MANAGER THAT A CATCH BASIN SHALL BE PROVIDED AT THE GREASE HOOD. MANAGER STATED HE WILL PROVIDE ONE.
- Storage of Equipment/Location/Contamination Prevented
Observation: Observed no splash guard installed on the hand sink located directly next to the sanitize basin and drain board of the 3-vat sink.
Correction: To prevent contamination of cleaned and sanitized equipment and utensils a splash guard shall be installed at the hand sink in the kitchen to prevent soiled water from hand washing splashing up onto sanitized equipment/utensils that are air drying.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed improper disposal of sewage. The grease trap that services the 3-vat sink is leaking and soiled water is on the kitchen floor.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. DISCUSSED WITH THE MANAGER THAT THE GREASE TRAP SHALL BE SERVICED BY A LICENSED COMPANY IMMEDIATELY. MANAGER HAS CALLED FOR SERVICE.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. DISCUSSED WITH THE MANAGER THAT THE LIGHTS IN THE KITCHEN SHALL BE PROPERLY SHIELDED TO PREVENT A PHYSICAL CONTAMINATION TO FOOD.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed several roaches in the kitchen (different life stages).
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. DISCUSSED WITH THE MANAGER AND HE SHOWED ME HIS INVOICE FROM LAST MONTH'S TREATMENT AND HAS CALLED THE PEST CONTROL COMPANY FOR SERVICE TOMORROW OR FRIDAY.
- Toilet Room Doors Kept Closed
Observation: Observed that the ladies toilet room door does not stay closed.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease. DISCUSSED WITH THE MANAGER THAT A NEW SELF CLOSING DOOR HINGE SHALL BE INSTALLED.
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08/19/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Within 2 weeks please send me the invoice for the purchase of the datalogger. Additionally within 2 weeks of installation of the datalogger please send me data from the datalogger.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: A HACCP plan has been implemented by the food establishment for the use of a cook-chill process, but the plan does not include the following information:the presence of a data logger which data from the datalogger must be retained for 6 months
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean trays that were air drying on the drain board at the 3-vat sink immediately adjacent to the handwashing sink were exposed to splash from the handsink, as wells as clean dry pans on a shelf to the right of the handsink.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. DISCUSSED WITH THE CFM INSTALLING A SPLASH GUARD ON THE LEFT SIDE OF THE HANDSINK, RELOCATING THE SHELVING UNIT.
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03/20/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED COOKED RICE AT 120F AND BLACK BEANS AT 118F IN THE ALTO SHAM HOT HOLD CABINET.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. DISCUSSED WITH CFM HOT HOLDING TEMPERATURES AND ENSURING HOT HOLD CABINET IS SWITCHED ON BEFORE STORING FOOD .CFM DISCARDED FOOD ITEMS.
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11/25/2014 | Risk Factor | |
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the Rational ovens were observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. DISCUSSED WITH CFM TO CLEAN OVENS ON A MORE FREQUENT BASIS.
- 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 MANAGER WITH PROMETRIC CARD ARRIVED APPROXIMATELY AT 11AM, 1 HOUR AFTER START OF INSPECTION.
- 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. CFM HAS BEEN GIVEN 10 DAYS TO FAX COPY OF ORS CARD TO ATTN: SUJA AT 703-653-9448
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back kitchen being used to hold strainers and utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.MANAGER REMOVED THE ITEMS FROM THE HAND WASH SINK.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair. ASKED CFM TO REPAIR LEAK .
- Grease Trap / Location for Access to Clean
Observation: The grease trap needs more freequent cleaning as there is a leak of water from TRAP AND from pipes adjacent to it at the 3 VAT sink
Correction: If used, a grease trap shall be located to be easily accessible for cleaning. MANAGER HAS CALLED GREASE TRAP CLEANING COMPANY AT THE TIME OF INSPECTION. AS PER INVOICE PRODUCED THE LAST CLEANING WAS ON 4/26.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Doors to dumpster need to be closed
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. ASKED CFM TO CLEAN THE AREA AROUND THE DUMPSTERS.
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05/15/2014 | Routine | |
- 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Observed no paper towels at back kitchen handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.CORRECTED: CFM PROVIDED PAPER TOWELS.
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10/23/2013 | Risk Factor | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Facility needs Chlorine test strips for the dish machine.Facility is using Quaternary ammonium as sanitizer for the 3 VAT sink and has Quaternary ammonium test strips.
Correction: Obtain a BLEACH test kit to monitor the dish washer.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED KNIFE NEAR BREADING MACHINE HAD FOOD RESIDUES AND OTHER MATERIALS ON IT.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CORRECTED: EMPLOYEE WASHED AND SANITIZED THE KNIFE.
- Physical Facilities Good Repair
Observation: Observed that the caulking and grout at the junction of the 3 VAT sink is in disrepair and needs to be redone.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pollo Campero, 496 Elden Street, Herndon, VA 20170 »