Observed good handwashing, sanitation and food temperature control. Use active managerial control to train staff on cross-contamination prevention and proper datemarking. Monitor for long-term compliance.
- 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 EGGS STORED OVER LETTUCE AND JALEPENOS (2) RAW BEEF OVER LAMB SAUCE IN THE WALK-IN-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. MANAGER WILL TRAIN STAFF.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: (1) BABA GHANOUSH (2) GARLIC SAUCE AND OTHER RTE FOODS IN THE WALK-IN-COOLER.
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. DATEMARKED FOOD.
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09/21/2015 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation regarding smoking in the food establishment. Did not observe smoking in the food establishment at the time of the inspection. Discussed requirements for smoking areas.
No violation noted during this evaluation. | 07/29/2015 | Complaint | |
Discussed active managerial control. Recommend keeping logs to monitor food processes.
Note to Manager:
Please email a copy of the repair invoice for the bar handsink to the Health Department within 7 days.
- 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 items that may be served raw and/or undercooked: (1) HANGER STEAK (2) NEW YORK STRIP STEAK.
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. PROVIDE CONSUMER ADVISORY AND ADD DISCLOSURE AND REMINDER STATEMENTS TO THE MENU. PLEASE EMAIL A COPY OF THE MENU TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the HOOKAH STATION being used TO CLEAN EQUIPMENT.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. REMOVED EQUIPMENT.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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. PROVIDED HANDSOAP. CHECK THE DISPENSERS REGULARLY.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. REPLACE THE LIGHTBULBS.
- Physical Facilities Good Repair
Observation: Observed that the HANDSINK AT BAR is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR THE HOT WATER KNOB. PLEASE EMAIL A COPY OF THE REPAIR INVOICE TO THE HEALTH DEPARTMENT WITHIN 7 DAYS.
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07/15/2015 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over chickpeas in walkin cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. food employee placed beef under chickpeas
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- 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 inspection
- Separation of Toxics by Spacing or Partitioning (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- window cleaner was observed stored next to food-contact surfaces
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. CFM removed cleaner
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12/10/2014 | Risk Factor | |
Today’s visit was to conduct a routine inspection.
EHS provided employee health policy training to staff during today's visit. EHS reviewed foodborne illness symptoms, illnesses, and reporting requirements. Staff signed forms and was instructed to maintain signed forms at establishment.
Dish machine: ES2000 (chemical sanitizer)
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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 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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food items from damaged packaging were found offered for sale or service: many cans of fava beans.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM REMOVED ALL DAMAGED CANS FROM SALE/SERVICE.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use as follows: several tongs were observed hanging off of oven door handles.
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. UTENSILS REMOVED FROM OVEN DOOR HANDLES.
- Food Storage / Preventing Contamination
Observation: Boxes of food stored on the floor in the dry storage area.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Discussed proper storage with CFM.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: 3DR prep refrigerator. Food thermometer was inaccurate to 4 degrees F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- 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: 2DR flat top refrigerator
Correction: 3DR prep refrigerator (stove).
- Sanitizer Test Kit Required
Observation: Person in charge was not able to provide test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces and enclosed components of ice machine are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the tobacco storage area is being used to hold tobacco holders.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ALL ITEMS IN HAND SINK REMOVED.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the employee restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the bar handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. EMPLOYEE PROVIDED TOWELS AT THE BAR.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HANDWASHING SIGNS PROVIDED TO ESTABLISHMENT BY EHS.
- Physical Facilities Good Repair
Observation: Observed that the employee restroom and mechanical room walls are in need of repair. Holes observed.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/26/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS provided additional training, handouts, and/or written instructions on: Cross-Contamination Prevention, Employee Health Policy
Monitor and check the True 2dr prep cooler and the Beverage Air 3dr preptop cooler (salad) ambient air temperatures.
Please fax to my attention at least 6 copies of the Employee Health Policy by July 12, 2013 (Friday).
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: A) raw eggs over cream, raw chicken over bread dough in walkin cooler #2
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM REARRANGED ITEMS.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: A) raw chicken over raw lamb in walkin cooler #2
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM REARRANGED ITEM.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location. 2011 permit was posted and not valid.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. 2013 permit via fax was given and posted.
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07/02/2013 | Risk Factor | |
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