The purpose of today's visit was to conduct a complaint investigation regarding fruit flies in the food establishment. Observed fruit flies in the condiment shelf area. Pest control was contacted for service. Please email a copy of the service report to the Health Department within 3 days.
No violation noted during this evaluation. | 09/23/2015 | Complaint | |
- 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. OBSERVED (1) RAW BEEF STORED OVER LETTUCE AND CARROTS IN 3DR TRUE COOLER (2) RAW BACON STORED OVER APPLES IN 3DR TRUE COOLER (3) BRIE STORED ON TOP OF RAW SHELL EGGS IN THE 3DR CONTINENTAL COOLER.
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. REARRANGED FOOD AND TRAINED STAFF.
- 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: ROOM TEMPERATURE- SLICED TOMATO AT 56F, ROAST GARLIC AT 82F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PUT TOMATOES IN THE COOLER AND PLACED GARLIC ON ICE.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: SINGLE USE KNIVES were found displayed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. REARRANGED THE KNIVES.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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. CFM ARRIVED DURING THE INSPECTION.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. OBSERVED FRUIT FLIES IN CONDIMENT SHELF AREA.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. PEST CONTROL COMPANY CONTACTED FOR SERVICE. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED 2 CHEMICAL CONTAINERS STORED AROUND FOOD.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. MOVED CONTAINERS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUATERNARY AMMONIA solution was measured at >400 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 solution at 150-400 ppm. Verify concentration using the appropriate test kit. ADJUSTED SANITIZER LEVEL.
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09/23/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Cooked mushroom topping 119F
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. REHEATED TO MORE THAN 165F ans placed back into hot holding
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Leaking faucet at 3 compartment sink..
Correction: Repair/replace leaking faucet. A plumbing system shall be maintained in good repair.
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06/15/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. No violations noted during today's inspection. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 09/25/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation. Complainant alleged she and her family had become ill after consuming burgers, onion rings, and fries during their visit on 3/30/14.
During today's visit, all temperatures were observed in compliance. Burger temperatures were observed in compliance for cold-holding and cooking. Employee health policy forms were available for review and current. Discussed foodborne illnesses with person in charge.
The complaint is not confirmed. Thank you for your time today.
No violation noted during this evaluation. | 04/01/2014 | Complaint | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: Temperature measuring devices were not observed in all cold-holding units during today's visit.
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. PROVIDE ACCURATE THERMOMETERS IN COLD-HOLDING UNITS.
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04/01/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment
No violation noted during this evaluation. | 12/27/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- 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: tsitziki (gyro) sauce at 43F and sliced pickled ginger at 44F in prep top next to stove.
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. CORRECTIVE ACTION: MOVED TO ALTERNATE COOLEING UNIT.
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06/10/2013 | Routine | |
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