Today’s visit was to conduct a risk factor assessment inspection.
EHS provided additional consultation, training, handouts, and/or written instructions on: ice bath
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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: 1) shredded cheese 54F in ice bath, 2) salsa 46F in ice bath, 3) egg mix 45F at room temp
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Shredded cheese and efgg mix were placed back in coolers and salsa was discarded
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitier bucket with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. FOod employee reset solution to 100ppm
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03/03/2016 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation. Two roaches were allegedly observed in the booth seating area. CFM was not aware of the complaint and no other complaint were made or known to the facility. Pest control service is done monthly for facility. EHS observed potential harborage conditions and recommend facility to deep clean more frequently and make any repairs to the facility (wall under cashier, grouting for kitchen tile floor). EHS observed seating areas in the facility and did not observe any activity. At this time, complaint cannot be confirmed.
No violation noted during this evaluation. | 09/25/2015 | Complaint | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS provided additional training, handouts, and/or written instructions on: Ice bath procedures
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented can
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Food employee removed can and discarded it
- 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: cheese 46F and salsa 61F both in ice baths
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ice baths were refilled
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at over 200ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200ppm. Verify concentration using the appropriate test kit. CFM reset solution to 50ppm
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08/07/2015 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a risk factor assessment inspection. Complainant allegedly observed roach crawling on the front counter. CFM was aware of the complaint. Pest control was called and service was completed. Pest service is usually done once a month and will upgrade service to biweekly treatments. EHS did not observe any live and dead roaches but recommended to thoroughly clean facility more often (under and behind equipment). Based on today's observations, complaint cannot be confirmed.
No violation noted during this evaluation. | 08/07/2015 | Complaint | |
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop handle in ice at the ice machine
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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded cheese 47F in ice bath, salsa 44F in 1dr cooler by dish machine
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. More ice was added to the ice bath to cool down cheese, all potentially hazardous foods in the 1dr cooler by dish machine were placed back in walkin cooler
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1dr cooler by dish machine 44F
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.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the handwashing sink by the cashier
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the tiles by the dish machine and wall by walkin cooelr is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/29/2015 | Routine | |
The purpose of this visit is to conduct a complaint inspection. The manager is aware of the complaint. Upon learning of the complaint the manager contacted the pest control management company to service the restaurant. The manager provided copies of the service report during the complaint inspection. Complaint is not confirmed.
No violation noted during this evaluation. | 10/31/2014 | Complaint | |
The purpose of this visit is to conduct a follow up inspection to determine if the walk in cooler was maintaining an ambient temperature of 41F or below. During the inspection the walk in cooler was observed to be maintaining an ambient temperature of 38F. This violation has now been corrected and you may resume normal operation of the walk in cooler.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. MANAGER DISCONTINUED USE OF THE DISHMACHINE TO SANITIZE DISHWARE AND SET UP THE 2-COMPARTMENT SINK.
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10/17/2014 | Follow-up | |
The purpose of this visit is to conduct a follow up inspection on the critical violations from the last inspection. Most of the critical and non-critical violations have been corrected. The walk in cooler ambient temperature is at 44F. The manager stated that a technician serviced the refrigeration unit to maintain an ambient temperature unit of 40F and below. She monitored the temperature every hour to be certain the equipment was holding at or below the temperature, she stated that upon opening the kitchen at 4am the walk in cooler temperature was fine. During the inspection it was noted that the ambient temperature of the walk in cooler is above the cold holding limits. The manager stated she will promptly call the technician to return and have it repaired today. A follow up inspection will be conducted in the afternoon to ensure the walk in cooler is working. If the walk in cooler is not operating upon the follow up inspection then the operation will be closed due to insufficient cold holding capacity. Please provide a service report during the follow up inspection.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk in cooler 44F
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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. MANAGER DISCONTINUED USE OF THE DISHMACHINE TO SANITIZE DISHWARE AND SET UP THE 2-COMPARTMENT SINK.
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10/17/2014 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
A follow up inspection will be conducted on Friday to ensure the Walk in cooler is maintaining an ambient temperature of 41F or below.
Increase hand washing frequency and repair dish machine. All critical violations will be checked during the follow up inspection.
Provided copies of hand washing signs.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before storing clean dishes.
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. EMPLOYEE WASHED HANDS THEN MANAGER EXPLAINED WHEN TO WASH HANDS.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: Containers holding powders, spices, herbs, salt.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ICE SCOOP STORED WITH HANDLES IN ICE.
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. ICE SCOOP WAS REMOVED FROM ICE AND STORED IN A CONTAINER ADJACENT TO BIN.
- 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: WIC: chicken 46F, Sour cream 46F
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. MANAGER DISCARDED FOOD.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 4 drawer underneath grill.
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.
- 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: Walk in cooler 45F
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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. MANAGER DISCONTINUED USE OF THE DISHMACHINE TO SANITIZE DISHWARE AND SET UP THE 2-COMPARTMENT SINK.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the COFFEE STATION being used TO RINSE OUT EQUIPMENT TO COFFEE MAKER.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 2-COMPARTMENT SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- 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. EHS PROVIDED HAND SIGN FOR THE HAND SINKS.
- Physical Facilities Good Repair
Observation: Observed that the CEILING TILES is not maintained in good repair AND WATER IS DRIPPING FROM THE CEILING ONTO THE KITCHEN FLOOR.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. MANAGER STATES THAT A SERVICE REQUEST HAS BEEN SUBMITTED.
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10/15/2014 | Routine | |
The purpose of today's visit was to conduct routine inspection.
Employees were observed washing their hands correctly and all temperatures were within acceptable range. Please contact me if you have any questions. Thank you.
- Warewash Equipment / Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris, limescale that may decrease the effectiveness of the unit.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside of some refrigeratos, gaskets on refrigerators.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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03/26/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Facility was observed to have temperature well within range. Manager stated that she though the facility was going to go through some renovations in the near future. It was noted that the floors and walls in areas, especially underneath equipment, was badly damaged and needed replacing. No violations observed.
Dish machine Energy Mizr AH-2, 50 ppm
No violation noted during this evaluation. | 08/28/2013 | Risk Factor | |
The purpose of today's visit was to conduct a complaint inspection.
Complainant alleges that roaches were observed at the counter. No pest activity was noted today. Pest control receipts were reviewed, no pest activity was noted on the last few months. Monthly preventative treatment is received.
Complaint is not confirmed. Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 08/28/2013 | Complaint | |
- 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: Creamers at front counter - milk 45F, half and half 45F. Manager discarded both.
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: walk-in refrigerator holding at 43F with foods at 42-44F. Manager called refrigeration technician to adjust unit during inspection.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Encourage employees to keep door closed as much as possible. While delivery was made from commissary this morning, many items are from 1-2 days ago. It is highly suggested that the unit temperature be turned down to 36-38F to maintain foods at 41F or below, especially since the unit is full.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins are not being cleaned as required.
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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Machine was primed and employee adjusted line into sanitizer bucket until sanitizer was observed being added to dish water.
Correction: The low temperature, chemical sanitizing mechanical warewashing machine was observed not dispensing any sanitizer. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. Machine was primed and was observed operating at 50 ppm by the end of the inspection.
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05/30/2013 | Routine | |
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