The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit -- Two door upright cooler -- raw chicken over box of lettuce
Correction: MANAGER REORGANIZED COOLER AND TRAINED FOOD EMPLOYEE. Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: True two door up-right cooler -- cooked rice
Correction: FOOD EMPLOYEE DATEMARKED FOOD ITEM. EHS INFORMED FOOD EMPLOYEE TO DATEMARK READY TO EAT FOOD ITEMS THAT ARE NOT USED OR DISCARDED WITHIN 24 HOURS. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Food employee created sanitizer. The concentration of the chlorine sanitizer solution was measured ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: EHS TRAINED FOOD EMPLOYEE. Maintain the concentration of chlorine sanitizer solution at 50-100ppm. Verify concentration using the appropriate test kit.
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03/09/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please ensure that employees are trained to properly sanitize food contact surfaces with bleach or quat.
Please ensure to have sanitizer test strip for bleach.
Please fax/email a copy of the ORS photo identification by October 28, 2015.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Duties / Monitor Sanitizing Practices and Procedures (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: baking ingredients, sauces, and in-house syrup
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Observed the following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: containers of rice and broth,
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. DISCUSSED WITH MANAGER THE NEED TO LABEL POTENTIALLY HAZARDOUS FOOD THAT IS PREPARED ON SITE THAT IS NOT USED OR DISCARDED WITHIN 24 HOURS OF PREPARATION.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at handsink near three vat sink
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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10/21/2015 | Routine | |
| No violation noted during this evaluation. | 05/11/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Ensure employees are properly sanitizing food contact surfaces with BLEACH or QUATNARY AMMONIUM sanitizers at the proper concentrations as needed or a minimum of every 4 hours while in use.
* Ensure a certified food manager is present in the establishment at all times of operation.
* Review employee health policy with all food handling personnel to ensure proper reporting of communicable disease and symptoms.
* All non-critical violations must be corrected within 30 days and no later than the time of the next inspection.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Upon requesting sanitizer solution to sanitize food thermometer and discussion with certified food manager, and food handling employee it was established the food handling employee's are not properly sanitizing food contact surfaces during food preparation processes. Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Training opportunity was provided to certified food manager and food employees at time of inspection on how to make aqdequate bleach sanitizer at proper concentration of 50-200ppm.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: At the time of inspection the certified food manager could not provide documentation of an adequate employee health policy.
Correction: Certified food manager reviewed employee health policy with all present staff at the time fo inspection. Ensure documentation of adequate employee health policy is available and current at the establishment for verification.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: oils, water, sauces, etc.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 2DR Prep Cooler
Correction: Adequate ambient air temperature thermometer was placed in the warmest part of the True 2DR Prep Cooler at the time of inspection by certified food manager.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: Certified food manager arrived shortly after begining routine inspection. Documentation provided to certified food manager on how to obtain certified food managers license at time of routine inspection. 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink next to 3-compartment sink being used to store in-use and/or dirty utensil.
Correction: Hand-sinks are to be for hand-washing only. Utensil removed and placed in 3-compartment sink.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies restroom in kitchen area and dining area.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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03/19/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection EHS provided manager with handouts on prevent cross contamination.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration units:
1) Observed partially cooked chicken kabobs being stored over diced tomatoes in True 2DR prep cooler,
2) Observed raw chicken and raw beef being stored over whole tomatoes in True 2DR upright cooler # 1,
3) Observed raw shell eggs being stored over cooked spinach pies in True 2DR upright cooler # 2
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
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10/15/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith DVE 52 which uses 15 KW
*Dish Machine: N/A
Observed facility clean and organized
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- 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 BLEACH test kit.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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 EXTRA SIGNS TO MANAGER.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility.----Observed two spray cans of Raid in facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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04/16/2013 | Routine | |
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