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 fax or email a copy of maintenance invoice for the quaternary ammonium dispenser at 3-vat by November 17, 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: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium 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 quarternary ammonium solution at manufacturer's recommended concentration (150-400ppm). Verify concentration using the appropriate test kit. Diluted solution by double amount of water and observed 350ppm.
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11/03/2015 | 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.
EHS confirmed installation of new water heater during this inspection. Water heater was pre-approved by Plan Review after the complaint investigation that occurred on January 14, 2015. New water heater: AO Smith BTH199200 199,900BTU.
Additional training provided on:
-dented cans
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives and spatula in container with stagnant water.
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: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked vegetables (107F), cooked chicken wings (110F) in hot well at cookline.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Observed temperature of the hotwell was 150F. Manager raised hotwell water level and plans on ordering deeper containers. Discarded.
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02/19/2015 | Routine | |
Complainant stated that there is no hotwater at dishwashing area. EHS observed hotwater at 3-vat and HS during this inspection. Manager is working on increasing hot water availability. EHS observed current water heater is significantly undersized at 38,000GPH (45GPH at 80F recovery rate). There is also a dish machine at this facility.
*Please fax and provide proposed hotwater heater specification sheets for Health Department approval before purchasing, by January 21, 2015.
No violation noted during this evaluation. | 01/14/2015 | Complaint | |
The purpose of this visit is 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.
ITEMS NEEDING ATTENTION:
4-501.12: Unit good repair: The stacked delfield glass two door refrigerator 43f-44f is not holding Temperature Control for Safety Foods at 41F or below. Adjust or repair the unit to ensure that the interior temperature will hold TCS foods at 41F or below, within 10 days and fax or email a copy of the invoice for the repair to my attention at the health department. I have provided your with my contact information. 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: Carnitas 52f-54f, held out at line during lunch hour and then placed back into the 1 door prep cooler along cookline. Swiss cheese 43f, pork rib 43f, meatloaf 45f, in the stacked delfield glass door cooler.
Correction: The above items were relocated to the walk in refrigerator with the exception of the carnitas, where the manager placed a bag of drained ice onto the top of the individually porportioned carnitas. 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.
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09/03/2014 | Risk Factor | |
The purpose of this visit is to investigate a complaint of no hot water in the facility which was received by the health department on February 16, 2014 and assigned to EHS on February 19, 2014. Manager was not aware of the complaint, but did reveal that a repair/part was installed at the waterheater recently. During today's visit all sinks met or exceeded the minimum hot water requirement. The complaint is therefore not confirmed and is closed.
No violation noted during this evaluation. | 02/19/2014 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection. EHS shared information with manager, information concerning Fats, Oil and Grease and the safe handling and disposal of such.
IMPORTANT: Within 90 days update the consumer advisory on the menu and fax a copy of the updated menu to fax # 703-385-9568 (ATTN: Area e-4 EHS). I have provided you with a sample consumer advisory and also provided you with my business card for contact information if you have any questions.
Observed proper cooling methods, handwashing and employee health policy. Quaternary ammonium measured at an acceptable level in both the wiping cloth buckets and the three vat sink. Manager displayed considerable knowledge on food safety issues such as minimum cooking temperatures and cooling methods.
EHS provided manager the following handouts: extra handwashing sign.
MAINTENANCE:
*Water Heater: Rinnai RL94
*Dish Machine: Auto Chlor A5, chlorine sanitizer, observed with 100 ppm.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Observed a cart/table with toppings, such as diced tomatoes, diced onions in the walk way where customers pass by which is not protected by a sneeze guard or other effective means to protect the food from contamination.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. Obtain an effective method, such as a sneeze guard, to protect this food on this counter within 90 days.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Salmon, hamburgers, steak
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. Update the menu and fax a copy to the health department within 90 days. See "Important" in the Comment section of this report.
- 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: The 4 drawer prep cooler, the Delfield prep cooler along the cookline, the 1 door prep cooler along cookline.
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. Manager added thermometers inside the units in the warmest portion near the door.
- Equipment / Good Repair / Operation (corrected on site)
Observation: Observed that one drip pan is missing from the main hood at one side and also the side hood system on one side above the fryers.
Correction: Repair/replace the drip pans immediately during this inspection.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: spatula, lexan containers containing chips, cracks and melted areas.
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. Discarded during inspection.
- 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 A handwashing sign is missing at the server station.
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 manager during inspection.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the floor inside the walk in refrigerator has an accumulation of water.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. The instructed an employee to remove the water from the floor. Water was removed from the walk in floor during inspection.
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02/19/2014 | Routine | |
The purpose of this visit is a followup to check on the 1. Repair/restoration of the plumbing below the sanitize basin of the three vat sink
No violation noted during this evaluation. | 10/01/2013 | Follow-up | |
The purpose of this visit is a risk factor assessment: Food temperatures con't: monterey jack 41f, diced tomato 40f, cooked chicken 41f in the walk in refrigerator. sour cream 39f, in the 1 door ucr at side of prep cooler. salsa 41f, individually packaged cooked pork thawing 23f in the prep cooler along the cookline.
Dishmachine tested at 100ppm chlorine. Bar sanitize basin 100ppm chlorine and wiping cloth bucket 400ppm Quaternary ammonium. Observed three workers wash hands using proper technique. Provided training on cooling methods, calibration of thermometers, and cook, reheating and cooling temperatues training during inspection.
Important:
6-501.11c Methods used when pests are found: EHS observed 1 cockroach on a broom in the trash can near the dishmachine. Obtain a pest control inspection and treatment and fax a copy of the report to my attention within 10 days.
5-205.15A: Plumbing repaired per law. Repair the three vat sink to ensure that the sanitize basin is seperately plumbed and also has a proper 1 inch air gap at the outlet pipe and the floor drain within 10 days.
Thank you
- 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.
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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a certificate of successful completion of a Certified Food Manager (CFM) exam but the source of the exam is not identified.
Correction: Obtain the paper certificate and fax to EHS within 10 days.
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09/24/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
EHS provided manager the following handouts: extra handwashing signs.
MAINTENANCE:
*Water Heater: Rinnai RL94 (new) Please note that all new equipment such as water heaters, dishmachines need to be approved by the Health Department before purchase.
*Dish Machine: Auto Chlor A5, chlorine sanitizer, observed with 50 ppm.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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 ground beef in the walk in refrigerator 45f
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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06/04/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection.
A follow-up inspection will be conducted on or about Friday August 17, 2012 to ensure ALL critical violations and ALL repeat violations have been corrected.
Please fax a service report for the cook-line cooler in 10 calendars days to 703-385-9568.
EHS provided manager the following handouts: Food for Thought newsletter titled "How Cold Is it", food temperature log, equipment monitoring log and extra handwashing signs.
MAINTENANCE:
*Water Heater: Rinnai RL94 (new) Please note that all new equipment such as water heaters, dishmachines need to be approved by the Health Department before purchase.
*Dish Machine: Auto Chlor A5, chlorine sanitizer, observed with 50 ppm.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.---Observed two food employee not using soap when washing hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Items in the Cook-line cooler----Shredded cheese 51F, Jack cheese 48F, Baked beans 47F
2) Items in the 1DR reach cooler----Shredded cheese 47F,Jack cheese 49F,Green salsa 48F
3) Items in the 4 drawers cooler (under grill)-----Raw beef 45F, Raw chicken 48F
4) Items in the Salad prep cooler---Dice tomatoes 48F, Shredded cheese 46F, Sour cream 46F,Guacamole with tomatoes 44F
5) Items in the Delfield display 2DR stacked cooler----Diced tomatoes 48F, Grilled portobello 48F
6) Items in the Walk-in cooler----Cooked chicken 48F, Rice 62F, Baked beans 46F,Pinto beans 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.---SOME ITEMS WERE MOVE TO THE WALK-IN COOLER AND FREEZER.
- 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: In majority of the coolers along the cook line.
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:
1) Cook-line cooler 54F
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 Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-Vat sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
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.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at the bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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.---PROVIDED MANAGER WITH SIGNS.
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08/10/2012 | Routine | |
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