The purpose of today's visit was to conduct a routine inspection in conjunction with a complaint investigation.
Discussed employee health policy with the PIC. The PIC was able to produce the EHP forms, however the forms are not signed by employees. I suggested that all employees be re-trained on employee health policy reporting requirements and that each employee sign the back of the form to demonstrate they received training. This is the easiest way to verify that the employees are aware of their responsibility to report illnesses and symptoms to the manager. In the absence of the signatures, I'll need to assess demonstration of knowledge of reporting scenarios.
I recommend getting more staff certified as Certified Food Managers so that a CFM is present at all times and the CFM on duty is able to go on break without leaving the restaurant unattended.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Observed an unlabeled spray bottle of oil, which may be mistaken for a chemical if not properly labeled.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
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03/22/2016 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection. All violations previously cited in the last inspection report were corrected before this inspection.
No violation noted during this evaluation. | 11/10/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. A follow-up inspection will be conducted on Tuesday, November 10 to ensure that the 2-door reach-in prep refrigerator is capable of maintaining proper ambient air and food temperatures, that a CFM is present, and that the permit to operate is posted in a conspicuous location. Ensure these violations are corrected at this time to avoid further enforcement action.
Additional Violations:
4-501.11A Equipment Operation
Observation: Observed the 2-door reach-in prep refrigerator with an ambient air temperature of 54F.
Corrective Action: Repair the unit so it is capable of maintaining ambient air and food temperatures of 41F or below.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw beef stored over lettuce and cut vegetables in the walk-in refrigerator.
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.
- 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: diced tomatoes (47F), shredded cheese (58F) in the 2-door reach-in prep refrigerator across from the cookline
Correction: Salsa at room temperature on a cart (50F)
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
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.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
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11/05/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Sanitizer observed at acceptable level. Facility has test kit.
Please remember:
1. A Certified food manager shall be present during all operating hours.
2. It was discussed that an alternative method for keeping the pico de gallo cold is possibly to place ice below the drain pan so that the ice touches the bottom of the pan. Place a thermometer into the pico to periodically monitor the temperature to ensure that it is holding at 41f or below.
Notes:
1. EHS provided information on Active Mangerial Control. One of the first steps to Active Managerial Control is your presence as a Certified Food Manager.
Thank you. If you have any questions, please call the health department at 703-246-2444
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: The manager placed the Wet wiping cloths into the wiping cloth bucket which contained an approved strength of sanitizer solution. Wiping cloths that are wet 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.
- 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:Pico de gallo in a double pan at the top of the two door prep cooler 50f.
Correction: New pico degallo was placed at this station. Manager added ice to the bottom of the pan below the pico degallo, as the pico is placed in a top level drain pan to drain off juices. EHS instructed manager to place a thermometer into the pico degallo to determine if this method of ice/bath will ensure that it is maintained at 41f or below. 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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The Certified Food Manager arrived during inspection. 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.
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06/11/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
All food that is cold holding must be 41F or below to limit bacteria growth.
- 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: diced tomatoes 57F in the serving line
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. TOMATOES WERE PLACED IN THE WALK IN COOLER TO COOL DOWN TO 41F AND ICE WAS PLACED BENEATH PAN AT THE SERVING LINE TO KEEP THE TEMPERATURE 41F OR BELOW.
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09/02/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) hanging along the 3vat sink 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.
- 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. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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03/13/2014 | Routine | |
The purpose of today's visit was to conduct a complaint inspection.
Complainant alleges they observed a live roach in their food on August 28, 2013.
No pest activity was noted today. In reviewing the pest control receipts, it was noted that a low amount of activity was noted during the past few inspections. You must correct the above violations and repair the premises so that the treatment is effective. Ensure they are deep cleaning more often. The CFM stated that treatment was done every three weeks, however the receipt stated it was monthly. The number of treatment is less important, you must CLEAN in order for the treatment to be effective. Please provide me a copy of your next pest control treatment, which must be done within the next 2 weeks. You must work with your pest control technician to finally break free of the infestation.
As no activity was noted today, complaint is not confirmed.
Please provide receipt to my attention via fax by September 10, 2013.
- Physical Facilities Good Repair
Observation: Observed that the floor is not maintained in good repair.
1. Many tiles are missing, especially coving tiles.
2. Drain cover at floor at cook line appears damaged, repair and ensure staff is cleaning the area.
3. Grease trap was observed with cover ajar. Keep the cover completely closed.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Observed accumulation of food on the floor around the cookline and fryer.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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09/03/2013 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection after receiving a foodborne illness complaint.
Complainant had chicken ulltimo burrito on 6/8/13.
While it was not noted as a violation as the items were still cooling, it is highly recommended that the salsas all be cooled to at least 41F before being served. Today, items were placed more deeply in ice to chill faster. It was also recommended that products be out for no more than 4 hours and be time stamped or kept track of in some way to ensure employees are discarding and replacing on a regular basis.
Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 07/02/2013 | Risk Factor | |
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