The purpose of this visit was to conduct a risk factor assessment. Monitor sanitizer levels to ensure quaternary ammonia compound is at a concentration between 150-400 PPM. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia compound solution was measured at 500 ppm. 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 quaternary ammonia compound solution between 150-400 ppm. Verify concentration using the appropriate test kit. Sanitizer was diluted to to 400 PPM.
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09/10/2015 | Risk Factor | |
The purpose of this visit was to respond to a general complaint received by the health department. Complainant alleged that employees were not wearing gloves or hair restraints while handling food. Discussed with manager.
Proper food handling was observed during today's visit. No bare-hand-contact with ready-to-eat foods was observed. Good glove usage and hair restraints have been implemented and are being used by employees. No violations noted during the complaint inspection.
The complaint is not confirmed.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 09/10/2015 | Complaint | |
The purpose of this visit was to conduct a routine inspection. Obtain quaternary ammonia test strips to measure sanitizer concentration levels. Good datemarking of food items and good implementation of employee health policy was observed at the establishment during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
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04/15/2015 | Routine | |
Please fax a copy of CFM card (picture ID) within 10 days. Information for ORS Interactive provided by email.
REMINDER:
1) Low on test strips for quaternary ammonia. Please make sure employees use the test strips to verify the concentration of sanitizer solution. During inspection it was observed at 200 ppm.
2) Do not overfill the containers on prep refrigerators on top. Pre-chill all potentially hazardous foods to 41F or below before putting it on prep top.
3) Monitor cooling methods and temperatures.
Note: Per the manager a technician will come next week to check and adjust thermostat for all refrigerators to 36F during summer. Discussed about replacing the gaskets for the both 3DR upright refrigerators at that time.
Facility Data:
Pest Control: Monthly
Hood: Every 6 months.
Grease Trap: Every 2 weeks.
(Time reflects inspection time only)
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed sliced deli meats cooling on prep top with the lid open. Note: Discussed about putting items inside the refrigerator for cooling as the prep top will help with cold holding not cooling. Also, observed potato salad covered with a wrap while in process of cooling --walk-in refrigerator. Note: Put the deli meats inside the prep refrigerator for cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: sliced pepperjack cheese 50F, sliced provolone 44F, egg salad 44F--prep top,2DR sandwich prep refg. Note: Put all items inside the 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 / Components / Gaskets
Observation: The door gaskets of the following units are damaged: True 3DR upright refrigerator left and right
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.
- 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.
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05/28/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
REMINDERS:
1) Monitor receiving, reheating, cooling, cooking and holding temperatures.
2) Transport cold potentially hazardous foods (PHFs) at 41F or below and hot PHFs at 135F or above.
3) Pre-chill all PHFs before putting on prep top and do not overfill containers.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item was not reheated for hot holding to a sufficient temperature and/or time: chili, put on steam table around 8:30 am, 119F @ 9:40 am, 125F at 10:10 am. Note: Reheat in oven. Note: All the other items were 165F or above within 2 hours on steam table.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- 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: shredded mozzarella 45F--3DR prep top. (double pan in foam cup)
Correction: chicken sliced tomatoes, slic ed turkey, sliced roasted corned beef 50F--2DR prep top--Note: all items put inside the refrigerator.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed mold accumulation on the inner surfaces of ice machine.
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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11/27/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Water Heater: A.O. Smith DRE 80 917
Pest Control: Every 2 months.
Grease trap: Every 3 months.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Cooked chicken in deep container--True 3DR prep top. also observed cooked chicken in prep refrigerator covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: 3-vat sink
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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Panini press and food processor.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
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05/03/2013 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Operation (repeated violation)
Observation: Observed the following to be in disrepair:
1) Interior shelving of the walkin cooler (rusted),
2) Missing handle on the Beverage Air Reachin Display Cooler (manager has on order).
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) True Prep Cooler (TPC#2),
2) True Reachin Cooler (TRC#2), (TRC#3)
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. MANAGER HAS GASKETS ON ORDER.
- Critical: Backflow Prevention, Air Gap / When Required (repeated violation)
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap. MANAGER HAS SPRAYHOSE WHICH WILL BE INSTALLED NEXT WEEK.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed the following to be in disrepair:
1) Three compartment sink (leaking)
Correction: A plumbing system shall be maintained in good repair. MANAGER HAS SPRAYHOSE WHICH WILL BE INSTALLED NEXT WEEK.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Burned out lights in the food prep area,
2) Flooring throughout the facility,
3) Caulking along the three compartment sink,
4) Holes in the wall behind the three compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/01/2013 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Interior shelving of the walkin cooler (rusted),
2) Missing handle on the Beverage Air Reachin Display Cooler,
3) Shelving underneath prep tables (rusted)
Correction: The above mentioned items shall be maintained in good repair
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) True Prep Cooler (TPC#2),
2) True Reachin Cooler (TRC#2), (TRC#3)
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.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed piping underneath three compartment sink does not have a sufficient air gap.
Correction: Piping underneath the three compartment sink shall have at least a one inch air gap between the piping underneath the three compartment sink basin and the sewage line.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water inlet line to the coffee maker.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Three compartment sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Burned out lights in the food prep area,
2) Flooring throughout facility,
3) Caulking along the three compartment sink,
4) Holes in the wall behind the three compartment sink
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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02/27/2013 | Pre-Opening | |
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