Today’s inspection was to conduct a risk factor 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.
*Please email a picture of installed handsink at the bar by December 13, 2015.
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: Handwashing Sinks / Numbers By Law
Observation: There is not an adequate number of handwashing sinks lavatories on site. (See 5-204.11A) Observed there is no handsink installed at the new bar area.
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided. Please install one.
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11/13/2015 | 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.
*Please perform daily line check to assure all coolers at 41F and below.
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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: toast.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discarded. Placed tong to be used going forward.
- 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: cooked beef (45F), cooked spinach (47F) on prep top
Correction: potato fries (43F), taquito (45F), chicken nugget (50F) in 2dr prep cooler. Cooler was at 50F.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr prep cooler was at 50F.
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. Lowered thermostat and observed at 41F.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Floor / Wall / Ceiling / Cleanability
Observation: Bar ceiling tiles are absorbent.
Correction: Replace with smooth and cleanable ceiling tiles.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. Handsink by ice machine.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap dispenser was filled.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the these are not in good repair: cracked tiles in kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/17/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your participation in this inspection as it allows for any questions or clarifications that may arise during the inspection. Observed one employee wash hands using proper technique during today's visit. Employee health policy in place. Chlorine sanitizer final rinse dishmachine 100 ppm. Thank you. .
No violation noted during this evaluation. | 08/12/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. A second manager followed the EHS through the inspection as the Certified Food Manager was busy with customers during today's visit.
IMPORTANT:
1. Within 90 days repair the grease trap lid, caulking behind three vat sink, holes in wall, missing cove moulding. Call EHS within 90 days for follow-up inspection.
OBSERVATIONS: Observed proper handwashing techniques by three employees during today's visit. Employee Health Policy in place. Adequate levels of wiping cloth solution in the wiping cloth. Observed adequate level of sanitizer in the chemical sanitizing dishmachine. The facility has test kit and manager demonstrated knowledge of the use of the test kit during today's visit. Grease trap cleaned every week and as needed per manager. Thank you.
HANDOUTS PROVIDED: Fats, Oils, Grease brochure (FOG). EHS covered the FOG information with the managers during today's visit. Manager requested additional handwashing sign and cross contamination guide in a preferred language. Also, manager requested sticker for the three vat sink reminding employees of the proper set-up of the three vat sink. EHS did not have one on hand at the time of the inspection. EHS will obtain and drop off at the facility in the next few days.
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crate(s) found used for the following purpose(s): To elevate chemicals below the dishmachine.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks within 90 days.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable. Observed an unsealed wooden board sitting approximately 2 to 3 inches off floor below the dishmachine used to store chemicals.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Seal the wooden board and all components and elevate at least 6 inches off floor or replace with an approved shelving unit which is ANSI-certified (such as NSF listed) shelving units, storage units, or dunnage racks within 90 days.
- Utensils in Good Repair / Discard (corrected on site)
Observation: Lexan containers observed cracked or damaged on a shelf with clean utensils. Damaged utensils will prevent effective maintenance and cleaning/sanitization:
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Manager discarded damaged lexan containers during inspection
- 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. Manager closed the lid to the dumpster.
- Physical Facilities Good Repair
Observation: The following areas are in need of repair: Holes in wall near the water heater area
Correction: damaged, missing cove moulding behind the water heater/icemachine area
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02/06/2014 | Routine | |
The purpose of htis visit is a follow-up to check on the repair of the airgap below the three vat sink. The repair is completed and the facility is now in compliance. No further follwo up needed. Thank you.
No violation noted during this evaluation. | 09/16/2013 | Follow-up | |
The purpose of this visit is a followup to check on the repair of the chemical sanitizing dishmachine. the dishmachine has been repaired and is operating adequately to sanitize between 50-100ppm chlorine. Sanitizer tested at 100ppm. The airgap repair is scheduled for repair within 7 more days. Please call EHS for within 7 days for follow-up evaluation of the repair of the airgap. Thank you
No violation noted during this evaluation. | 08/29/2013 | Follow-up | |
The purpose of this visit is a risk factor assessment:
IMPORTANT:
1.
5-402.11*
Air gap violation: Create an approved airgap of at least 1 inch clearance between the outlet pipe from the sanitize basin of the three vat sink and the floor drain within 10 days.
2. Repair the
Knight KLE 117C
chemical sanitizing dishmachine. Remember to discontinue use of the dishmachine until a repair is adequate to sanitize utensils. Use the three vat sink to wash, rinse and sanitize utensils as demonstrated during inspection.
A follow-up will be conducted to verify both repairs within 10 days. I have provided you with my contact information to call if the repair is completed prior to 10 days. Thank you.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:A lexan container which was washed in the dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The lexan container was rewashed, rinsed and then sanitized at the three vat sink using 50ppm chlorine.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. Discontinue use of the chemical sanitizing dishmachine until a repair is adequate to sanitize utensils. A follow-up will be conducted within 10 days to check on the repair. The three vat sink was assembled and tested at 50ppm chlorine.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Battery operated paper towel dispenser not working properly to dispense paper towels.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Roll of paper towels placed at handsinks
- 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. Handwashing sign provided to CFM during inspection
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08/27/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith BTC 199-930
Dish Machine: Knight KLE 117C observed with acceptable level of chlorine.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open coffee at cookline
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: colby jack cheese 47f, spanish rice 47f in the 4 door stacked ref/freezer at the end of the cookline
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. Ensure that you maintain foods at 41f or below and do not keep out phf at room temperature during busy periods.
- Equipment / Non Food / Design / Easy Clean
Observation: sodat crate(s) found used for the following purpose(s): storing chemicals at the dishwashing area.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. Soda and milk crates do not allow for a 6 inch clearance and provide harborage for insects and cannot be easily cleaned.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following refrigeration units in this facility.
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. Place thermometers in the front part of units, near the door where they can be easily read.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime: The gaskets on the walk in refrigerator
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed that the missing cove moulding and holes in wall near water heater and back door.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/12/2013 | Routine | |
Today's visit is a follow-up to the risk factor assessment inspection conducted on Monday, August 6, 2012. The Traulsen cooler and True 3DR prep cooler have been repaired and are holding at 41F and below. Food temperatures in both units were observed at 41F and below. Observed potentially hazardous food received at 41F and below.
EHS provided manager with Food for Thought Newsletter titled "How Cold Is it", equipment monitoring log and food temperature log.
No violation noted during this evaluation. | 08/09/2012 | Follow-up | |
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