This visit was made to conduct a follow up to the routine food safety evaluation conducted on March 15th. The following issues have been corrected by the establishment:
1. The drawer units under the grill and the Walk in Refrigerator were all serviced and are now maintaining temperatures of 41°F or below.
2. The doors to the undercounter prep unit on the expo line was repaired and closes properly
Thank you for taking these corrective actions.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (repeated violation)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: pico de gallo, cut tomatoes and lettuce on prep/expo line and condiments on self serve table.
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Discussed with Person in Charge about using a timer or other device to mark the time that these items were taken out of temperature control. Person in Charge stated that these foods do not last 4 hours and are replenished often.
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03/23/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit and quick to make corrections. I observed good handwashing by food employees. The following issues require attention:
1. Time/temperature control for safety foods must be held cold at 41°F or below. Time/temperature control for safety foods that have been temperature abused for over 2 hours must be discarded. Please ensure that the door to the Walk in Refrigerator is not left open for extended periods during deliveries. Please also change the schedule for the refrigerators on the prep/cook line to turn on earlier. Monitor the temperatures of the Walk in Refrigerator and the 4 drawer unit to ensure that they are maintaining temperatures of 41°F or below. Have them serviced if they are not. A follow up visit will be conducted in approximately 3 business days to confirm.
2. Please implement a system for marking the time that the Time/temperature Control for Safety Foods , for which Time as a Public Health Control is being used, were taken out of temperature control.
3.Food containers in which food is being cooled shall be:
a) arranged in the equipment to provide maximum heat transfer through the container walls, and
b) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food
.
*Repeat Observations are Subject to Civil Penalty
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Observed numerous containers of beans cooling in the walk in refrigerator in covered metal pans. Pico de gallo was also prepared this morning and was cooling in a covered container.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Instructed Person in Charge on correct cooling methods and the foods cooling were uncovered.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken and beef in 4 drawer unit under grill were observed around 50°F and chicken and beef in Walk in Refrigerator was at 51°F. Chicken was prepared this morning and beef was from yesterday. Person in Charge stated that they had just received a delivery that morning and that the door to the walk in refrigerator was left open for an extended period of time, over 2 hours. She also stated that the refrigerator units on the prep table and cookline were all turned off overnight and that the they did not turn on early enough today because the schedule had not been reset after daylight savings time went into effect this past Sunday.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Beef in the walk in refrigerator was discarded by Person in Charge. Meats on the cookline will be used during lunch service. Any leftover chicken at the end of the day must be discarded. The Walk in Refrigerator had a temperature of around 49°F at the beginning of the inspection. At the end of the visit the temperature was observed around 43°F and going down. Chicken that was marinating and prepped this morning was placed on ice to cool down. Please ensure that the schedule for the refrigerator units on the cookline are changed. A follow up visit will be conducted to check on the temperatures of the Walk in Refrigerator and the 4 drawer unit under the grill.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: pico de gallo, cut tomatoes and lettuce on prep/expo line and condiments on self serve table.
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Discussed with Person in Charge about using a timer or other device to mark the time that these items were taken out of temperature control. Person in Charge stated that these foods do not last 4 hours and are replenished often.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed that the door to the undercounter part of the prep refrigerator unit on the expo line does not close properly and that the door hinge is loose allowing cold air to escape.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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03/15/2016 | Routine | |
This visit was made to conduct a risk based assessment. The owner was very knowledgeable on foodborne illnesses and had a good employee health policy. There were no violations observed.
- Time as a public health control is being used for time/temperature control for safety foods (TCS) on expo line and on salsa bar. Document was provided to owner.
No violation noted during this evaluation. | 07/29/2015 | Risk Factor | |
I observed good handwashing!
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wiping cloth left on cutting board.
Correction: Wet wiping cloths shall be stored in a sanitizer solution when not in use.
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03/31/2015 | Routine | |
no violations observed
No violation noted during this evaluation. | 11/14/2014 | Routine | |
no violations
No violation noted during this evaluation. | 07/17/2014 | Risk Factor | |
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Preparing food on top of garbage can.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
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03/18/2014 | Routine | |
| No violation noted during this evaluation. | 11/14/2013 | Risk Factor Assessment | |
This visit was made to conduct a risk based inspection. Cold holding temperatures were adequate at the time of the inspection. The following items require attention:
1. The expectation for employee health is that all employees know the reportable symptoms and big five illnesses. Poster provided.
2. Educate all staff members on proper handwashing techniques. Make food employees know which sinks are designated for handwashing, food preparation, and utensil washing. Proper handwashing is the number one way to prevent the spread of foodborne illnesses.
Repeat violations are subject to civil penalties.
- Certified Food Manager: Certificate Process (corrected on site)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but did not have the Northern Virginia CFM card with her at the time of the inspection.(CFM forgot card at home)
Correction: Person in Charge (PIC) shall have their Northern Virginia CFM card with them at all times while in charge of this food facility.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food employee could not identify the five reportable illnesses or the reportable symptoms.(gave employee health poster)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. Observed a food worker wash her hands in the food prep sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Corrected by discussing with CFM proper locations for handwashing.
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08/02/2013 | Risk Factor Assessment | |
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Salsa containers stacked dirty.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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03/25/2013 | Risk Factor | |
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