*Time reflects inspection time only.
Today I conducted a follow up inspection and discussed with management the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 150-400ppm. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Management should continue to discuss cooling hot foods with staff and the proper methods to achieve rapid cooling. See hand out provided.
5. Management should continue to organize all refrigerators and freezers to prevent cross contamination.
6. Management should ensure all hand sinks are fully supplied with soap, paper towels, warm water and signage and they are being used for hand washing ONLY.
7. Management has chosen to use "time as public health control" for some foods on the steam table. See hand out provided.
It is encouraged that management use both the routine inspection report and this follow up inspection report as educational tools. At this time the facility has come into substantial compliance. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation. | 03/18/2016 | Follow-up | |
Today I conducted a routine inspection in conjunction with a complaint investigation. See complaint inspection report for further details. During my inspection the following was discussed with the certified food manager:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 150-400ppm. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Management should continue to discuss cooling hot foods with staff and the proper methods to achieve rapid cooling. See hand out provided.
5. Management should continue to organize all refrigerators and freezers to prevent cross contamination.
6. Management should ensure all hand sinks are fully supplied with soap, paper towels, warm water and signage and they are being used for hand washing ONLY.
A follow up inspection will be conducted on or around Friday, 3/18/2016 to ensure substantial compliance and to verify corrected violations remain corrected. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food improperly stored inside the following units: 1. Raw beef stored on shelves above vegetables and prepared foods inside the walk-in refrigerator, 2. Raw, frozen seafood stored on shelves above frozen churros inside the Norlake 1DR flat top freezer.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF HOW TO PROPERLY STORE ALL RAW ANIMAL FOODS TO PREVENT POSSIBLE CROSS CONTAMINATION. ORGANIZE UNITS AS DISCUSSED.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: 1. Underneath cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. DISCUSSED WITH THE MANAGER. MANAGER SHALL PROVIDE RUBBER MATS FOR STAFF TO PLACE UNDER THE CUTTING BOARDS TO PREVENT THE BOARDS FROM SLIDING WHILE IN USE.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE WORK STATIONS ARE SUPPLIED WITH A WET TOWEL BUCKET CONTAINING COLD WATER AND QUATERNARY AMMONIUM SANITIZER AT A CONCENTRATION OF 150-400PPM. WET TOWELS SHALL REMAIN IN THE BUCKETS BETWEEN USES. CHANGE THE WATER AT LEAST ONCE EVERY 2 HOURS OR MORE OFTEN AS NEEDED.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Observed cooked chicken covered and stored inside the walk-in refrigerator inside a deep stainless steel container.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: 1. Diced, cooked chicken at the steam table: 118f, 2. Diced, cooked chicken and steak inside the Lockwood hot holding cabinet: 120f, 120f.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL HOT FOODS REMAIN AT 135F OR ABOVE AT ALL TIMES. FOODS SHALL BE REHEATED TO 165F OR DISCARDED.
- 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 at the True 2DR flat top refrigerator at the service line: 1. Shredded cheese: 53f, 2. Pico de gallo: 54f, 3. Corn relish: 60f, 4. Raw marinating tilapia: 52f.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL COLD FOODS REMAIN AT 41F OR BELOW AND REPAIR ANY REFRIGERATION AS NEEDED. IN THE MEANTIME FOODS ARE BEING STORED IN ICE BATHS TO KEEP AT 41F OR BELOW.
- 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. True 2DR flat top refrigerator at the service line: 52f.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL CALL FOR REPAIR ON THE UNIT IMMEDIATELY. IN THE MEANTIME ALL FOODS SHALL BE STORED IN ICE BATHS TO KEEP THE ITEMS AT 41F OR BELOW OR USE "TIME AS PUBLIC HEALTH CONTROL." SEE HAND OUT PROVIDED FOR PROPER DOCUMENTATION REQUIRED IF USING TIME.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the hot water at the 3-vat sink is less than 110°F. Observed hot water at only 99f.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE THE HOT WATER AT THE 3-VAT SINK IS AT A MINIMUM OF 110F. ADJUST HOT WATER TEMPERATURE AS NEEDED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and/or 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. DISCUSSED WITH THE MANAGER. MANAGER SHALL CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE AS OFTEN AS NEEDED TO REMOVE MOLD AND MILDEW.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Exteriors of equipment including but not limited to grills, deep fat fryers, ice machine, rice cookers, refrigerators and freezers, 2. Shelving units for storage of equipment, utensils, single service items, etc.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH.
- 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. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE A CERTIFIED FOOD HANDLER WITH THE REQUIRED LICENSING IS PRESENT DURING ALL HOURS OF OPERATION. FAILURE TO HAVE SOMEONE ON DUTY DURING ALL HOURS OF OPERATION WILL RESULT IN CLOSURE.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen walls and floors are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE STAFF ARE CLEANING AS OFTEN AS NEEDED TO REMOVE VISIBLE SOIL AND DEBRIS.
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03/10/2016 | Routine | |
- 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: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before putting on clean gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT AND MONITOR HAND WASHING PRACTICES OF ALL STAFF TO ENSURE EFFECTIVE HAND WASHING IS ACCOMPLISHED.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. DISCUSSED WITH MANAGER AND EXPLAINED THAT ALL STAFF SHOULD HAVE ON HATS OR BE PROVIDED WITH HAIR RESTRAINTS. MANAGER SHALL ORDER HATS AS NEEDED.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: 1. Frozen beef found thawing at room temperature on a food cart.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. DISCUSSED WITH MANAGER THE PROPER METHODS TO THAW FROZEN FOODS. MANAGER MOVED FOOD INTO THE WALK-IN REFRIGERATOR.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: 1. Cooked chicken breasts stored inside the walk-in refrigerator are 48f. The manager stated the chicken was cooked last night and it has been over 12 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCUSSED WITH MANAGER. EXPLAINED PROPER COOLING TIME PARAMETERS AND ENCOURAGED MANAGER TO DISCARD FOOD.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Cooked foods are stored in very large, deep plastic food containers, covered and stored in the warmest area of the walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: 1. 1DR UPR refrigerator@service counter for beverages and milk, 2. True 2DR Flat Top refrigerator@service counter, 3. Norlake 1DR Flat Top freezer.
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. DISCUSSED WITH MANAGER AND EXPLAINED THAT ALL REFRIGERATION AND FREEZER UNITS SHALL BE EQUIPPED WITH THERMOMETERS. MANAGER WAS PROVIDED WITH THERMOMETERS AND WAS TOLD WHERE THEY SHALL BE LOCATED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Observed the handwashing facility located in the kitchen is blocked by stainless steel pans sitting on top of the basin. Observed the service line hand sink blocked by spray bottles of chemicals and a container of plastic wrap.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL HAND SINKS ARE ACCESSIBLE AND USED FOR HAND WASHING PURPOSES ONLY.
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12/02/2015 | Routine | |
- 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: Sour cream 51F, Pico De gallo 45F, corn 47F,
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. ITEMS WERE TAKEN TO FREEZER AND COOLED TO BELOW 40F. ADVISED PIC TO KEEP COLD TABLE CLOSED WHEN NOT IN USE OR IMMEDIATELY AFTER USE.
- Plumbing / Maintained in Good Repair
Observation: Faucet and drain pipes at three compartmen sink are leaking
Correction: Repair/ replace leaking faucet and drain pipes at 3 compartment sink.A plumbing system shall be maintained in good repair.
- 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. Provided sign
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06/08/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR prep refrigerator holding at 45F.
Corrective Action:
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.
Please submit service report or invoice for repair of 2DR prep refrigerator within 5 days. Thank you for your time today.
- 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: cheddar cheese at 46F, and 46F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PLACED ON ICE TO COOL TO 41F OR BELOW.
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12/05/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Glue residue on the walls in the dishwashing area
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Ceiling tiles in the back food prep area
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/22/2014 | Follow-up | |
Approval for a Health Department Permit Operate is denied at this time. Review the cited items above. All items must be corrected as recommended at the time of the next pre-opening inspection. Call the Health Department at 703-246-2444 in order to arrange payment.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Peeling plastic on stainless steel shelving (remove)
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- 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:
1) True prep cooler
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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: Observed no working handsink in the back food prep area by the stove.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. Install handsink.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the front food prep area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Burned out lights in the back food prep area,
2) Glue residue on the walls in the dishwashing area
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Ceiling tiles in the back food prep area
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/21/2014 | Pre-Opening | |
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