Note: The facility continues to monitor cold holding, hot holding, receiving temperatures. Reviewed logs. Keep up the good work.
IMPORTANT: Observed 1 or 2 fruit flies. The facility gets regular pest control service. Please make sure all the floor drains and drain pipes are cleaned. There is not debris, grease on the floor (grease trap area), no standing water (gaps between floor tiles). Kindly get a pest control service within 10 days and send a copy to my attention by fax or email.
REMINDERS:
1) Remove all unwanted equipment to facilitate easy cleaning and prevent harborage conditions for pests.
2) Do not overfill containers of potentially hazardous foods on ice. Check these items also during line check (packaged butter, cream cheese on ice). half & half dispenser near coffee machine.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cream cheese 50F and butter 49F on ice --buffet.
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: Put back in refrigerator. Discussed about using smaller container and putting only one layer of packages in the container.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: Tropicana 1DR display refg (grill area)
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 (repeated violation)
Observation: Observed that the floor tiles in warewash and prep sink area has damaged grout, ceiling tile above the prep sink area has a slow leak, pipe under the prep sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities and prevents pest infestation.
|
01/28/2016 | Routine | |
Note: Provided AMC (Active Managerial Control) pin to the CFM during inspection.
The manager is monitoring and very proactive and knowledgeable.
1) Reviewed logs for receiving temperatures, holding, cooking temperatures.
2) They also maintain logs for cleaning schedule for each station, log for checking the sanitizer concentration for buckets.
3) They have employee health policy in place. She talks about handwashing to her employees regularly.
4) Excellent datemarking.
No violation noted during this evaluation. | 07/09/2015 | Risk Factor | |
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menuwithout proper disclosure: Observed that the footnote for burgers is not provided. They have the asterisk next to burgers and eggs.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Physical Facilities Good Repair
Observation: Observed that the floor tile has missing grout under the soda dispenser, also the faucets in the kitchen has lime build up is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/22/2015 | Routine | |
HIGHLY RECOMMEND THE INSTALLATION OF A DOOR CLOSER ON UNIT #1 AND A DOOR HANDLE INSTALLED IN THE INSIDE OF THE SAME DOOR, AND OF CRITICAL IMPORTANCE IS TO HAVE THE DISH WASHER RINSE TEMP. OVER 160F AND PROVIDE A DOCUMENT SHOWING COMPLIANCE (TO MY ATTENTION) FAXED TO 703-653-9448 WITHIN 10 DAYS. LASTLY
. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNIT #1 until after IT HAS been fixed or adjusted. Adjust the ambient temperature of the refrigerators to between 33-41F or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448.
(PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX).
- 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: MILK 53F & RANCH DRESSING 53F @ #1 & COOKED CHICKEN 51F @ SANDWITCH COUNTER TOP REF. HAM COLD CUTS 57F @ #3
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. DISCARDED ALL NAMED PRODUCTS & OTHER TCSF'S. ORAL & WRIITEN INFO. PROVIDED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: EGGS & BURGERS COOKED TO ORDER.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. ORAL & WRIITEN INFO. PROVIDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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 WASH CLOTH BUCKETS & 3 COMPARTMENT SINK with a concentration of 0.0 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. ORAL & WRIITEN INFO. PROVIDED.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. AFTER 3 TIMES THE LABEL DID NOT TURN THE BLACK INDICATOR COLOR.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. INDICATOR COLOR TURNED BLACK ON THE 4TH TRY, THERFORE UNLESS CORRECTED, THE DISH WASHER MUST BE USED 4 TIMES AT THE START UP OF ANY PROLONGED TIME OF NON-USE. THIS IS NOT NORMAL PROPER OPERATION AND THIS UNIT MUST BE REPAIRED.
|
07/09/2014 | Risk Factor | |
- 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. WORKER HANDLED RAW HOT DOG AND DID NOT TREAT IT LIKE A POTENTILLLY HAZARDOUS FOOD.
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. TRAINING PROVIDED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Eggs & Hamburgers cooked to order are served without warning.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. ORAL & WRIITEN INFO. PROVIDED.WITH-IN 7 DAYS FAX A COPY OF REQUIRED STATEMENT/S ON DISPLAY OR IN MENU. INCLUDE YOUR FACILITY NAME, PLEASE.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system.HOSE FOR MOP 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 installing an approved backflow prevention device as specified under 5-202.14. ORAL & WRIITEN INFO. PROVIDED.WITH-IN 7 DAYS FAX A COPY OF PROJECT COMPLETION TO OUR OFFICE. INCLUDE YOUR FACILITY NAME, PLEASE.
|
03/14/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Hobart dishmachine turned thermolabel black. Quaternary ammonia sanitizer in 3 vat sink 400 ppm. Discussed the following good retail practices during the inspection: not overfilling containers of food in counter cold hold units at serving area
- 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 or emailed 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.
|
11/01/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: 2 PVI Water Heaters: 490-N-600-A-E
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use in "Saute" area.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- 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: Swiss cheese/cream cheese (48/47 degrees F) in Walk-in #2 and half and half/skim milk in insulated carafes at coffee station (45/54 degrees F). NOTE: Cheese relocated to Walk-in #1
Correction: creamer/milk disposed.
- 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: Walkin cooler #2.
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.
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep the "Saute" prep area free of excessive smoke and fumes
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Physical Facilities Good Repair
Observation: Observed that the electrical junction boxes on either end of of long prep table with table top mixer were damaged and in need of repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Aramark @ At&t, 3033 Chain Bridge Rd, Oakton, VA 22124 »