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.
EHS provided additional training and written instructions on:
-Dented cans
-Glove usage
*Please send me a picture of the corrected menu board by September 28, 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: 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: cooked to serve wellington burger and egg on menu board.
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.
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09/14/2015 | 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 provided additional training and written instructions on:
-How to test quaternary ammonium sanitizer concentration
*Please post 2015 permit when it comes in.
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: ice cream scoopers kept in container with stagnant water.
Correction: EHS requested manager to discard the water in the container or to keep ice cream scooper in the food with handles out.
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Manager discarded them.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Plastic carry out containers were found stored the back of the store, open caged area..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. Moved into the building.
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02/19/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. No critical violations observed at this time. Thank you.
No violation noted during this evaluation. | 10/17/2014 | Risk Factor | |
The purpose of this visit is to conduct a follow-up for the repair of the two drawre base cooler. The unit has been repaired and is capable of maintaining potentially hazardous foods at 41f or below. In addition, the manager has placed thermometers in all refrigeration units. Thank you.
No violation noted during this evaluation. | 04/04/2014 | Follow-up | |
The purpose of this visit is a Complaint inspection. In addition, a routine inspection was completed today.
IMPORTANT:
1. Do not use the drawer base refrigerator under the grill until a repair has been completed and the unit is capable of maintaining foods such as hamburgers, chicken breast and other potentially hazardous foods at 41f or below. A follow up will be completed on or about Friday April 4, 2014, to check on the repair of this unit.
If you have any questions, please call the health department.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths placed into the wiping cloth bucket solution which measured at an acceptable level. 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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: After roasting jalapeno peppers on the grill, the peppers are placed into a metal pan and stored at the grill line at room temperature.
Correction: Manager placed peppers, which had been cooked 1 hour prior, into the upright three door refrigerator to continue the cooling process. Information concerning proper cooling methods for these peppers were provided to the manager.
- 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: Fully cooked chicken breast 47f, small raw hamburger 47f, large raw hamburger in the drawer base below grill 52f : Bleu cheese 45F*, tzatziki sauce 43f on the top portion of the two door prep cooler along the cookline.
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.The raw hamburgers and the fully cooked chicken breast were relocated to the true upright three door refrigerator. The bleu cheese and tzakziki sauce were placed into an ice bath.
- 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: True three door upright refrigerator in kitchen, The small undercounter refrigerator for sliced cheese, The Hoshizaki upright 1 door refrigerator in the enclosed store room, The drawer base refrigerator under grill and the two door prep cooler along the cookline.
Correction: Within 10 days placerefrigerator thermometers in the following equipment near the front of the unit so that it can be easily read.
- 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: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The drawer base refrigeration unit 57f-58f under the grill line.
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.Repair/adjust the unit so it is able to maintain foods at or below 41°F. A follow-up inspection will be completed within 10 days to check on the repair of this unit.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: manager closed the trash can lids.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.
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03/27/2014 | Complaint | |
The purpose of this visit is a routine inspection. In addition, a complaint inspection was completed today.
IMPORTANT:
1. Do not use the drawer base refrigerator under the grill until a repair has been completed and the unit is capable of maintaining foods such as hamburgers, chicken breast and other potentially hazardous foods at 41f or below. A follow up will be completed on or about Friday April 4 to check on the repair of this unit.
If you have any questions, please call the health department.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths placed into the wiping cloth bucket solution which measured at an acceptable level. 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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: After roasting jalapeno peppers on the grill, the peppers are placed into a metal pan and stored at the grill line at room temperature.
Correction: Manager placed peppers, which had been cooked 1 hour prior, into the upright three door refrigerator to continue the cooling process. Information concerning proper coolign methods for these peppers was provided to the manager.
- 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: fully cooked chicken breast 47f, small raw hamburger 47f, large raw hamburger in the drawer base below grill 52f inside the True three door upright cooler
Correction: Bleu cheese, 45f*, tzatziki sauce 43f on the top portion of the two door prep cooler along the cookline.
- 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: True three door upright refrigerator in kitchen, The small undercounter refrigerator for sliced cheese, The Hoshizaki upright 1 door refrigerator in the enclosed store room, The drawer base refrigerator under grill and the two door prep cooler along the cookline.
Correction: Within 10 days placerefrigerator thermometers in the following equipment near the front of the unit so that it can be easily read.
- 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: The drawer base refrigeration unit 57f-58f under the grill line.
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. A follow-up inspection will be completed within 10 days to check on the repair of this unit.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Manager closed dumpster lids. 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.
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03/27/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Quaternary ammonium tested 200ppm. Thank you for your time.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: lemons during a prep step
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
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08/15/2013 | Risk Factor | |
I conducted a follow up investigation on the outside food storage issue. The establishment area manager, Mr. Nate Ripley, had sent me an e mail dated July 26, 2013, in which he stated that the violation had been corrected two months earlier. My visit today verified that all the food storage equipment had been removed from the unapproved fenced shed located outside at the back of the restaurant. There were no other items stored at the shed during my this visit. The case is hereby closed.
No violation noted during this evaluation. | 07/30/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
IMPORTANT:
1. Conduct employee health policy training, sign the employee health forms and fax copies to the health department within 10 days.
2. Obtain a quaternary ammonium test kit within 10 days.
3. Submit plans for the outdoor storage area for storing the hoshizaki freezer and refrigeration units to plan review with in 10 days.
Fax number is 703-385-9568 (Please remember to address the fax to me and to identify your restaurant. Call 703-246-2444 and ask for Plan Review when beginning the process of approval for the outdoor storage area).
Facility Data Sheet
Hot water heater: Kenmore 153.338074 BTUs: 75100 Recovery: 73 GPH
Dishmachine: N/A
- 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)
- Food Storage / Prohibited Areas / Other Sources
Observation: Food storage outside of protective, sealed walls of building on back lot inside a chain link fence. Observed a Hoshizaki refrigerator, a hoshizaki freezer on the concrete outside back door of facility which stored food. Both the freezer and refrigerator are under a roof and contained inside a chain link fence with a chain link gate access which is locked.
Correction: Food may not be stored in this manner and shall be stored in approved areas of the permitted facility based upon your plan approval from the health department. Submit plans to plan review for approval of this outdoor area for food storage within 30 days.
- 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: cut tomato holding above the top portion of the cold wells at the true prep cooler and not marked with TPHC 63-67
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
- 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen area being used to hold shake glasses and observed an employee dumping shake mix in the basin of the handsink
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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03/01/2013 | Routine | |
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