The purpose of this visit was to follow-up on the status of the dishmachine. Chlorine sanitizer concentration final rinse dishmachine = 100 ppm.
No violation noted during this evaluation. | 03/16/2016 | Follow-up | |
The purpose of this visit was to conduct a routine inspection in conjunction with a complaint investigation. Chlorine sanitizer final rinse dishmachine: 0 ppm.
- Critical: No Bare Hand Contact with RTE Foods
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked carrots
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. NOTE: Discussed with PIC. Employee donned gloves.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: PIC scheduled service for the dishmachine during the inspeciton.
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03/09/2016 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Provided copy of date marking fact sheet and CFM fact sheet to owner.
- 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. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Note: Provide copy of CFM photo ID to Health Department within 10 days.
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12/07/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dish machine: 50 ppm. Proivded copy of date marking fact sheet and CFM fact sheet. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 3 DR PREP COOLER AND A SERVICE INVOICE FOR A FACILITY INSPECTION BY A LICENSED PEST CONTROL OPERATOR (DATED AFTER 6/5/15) TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash their hands after cleaning food off the floor and before donning new pair of gloves. A food employee observed blowing into gloves before donning them on two spearate occasions.
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 wiht CFM who discussed with employee.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw sides of beef hanging directly over cases of beer in WI 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. NOTE: Discussed with PIC who had the storage order corrected.
- 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: garlic and oil mixture in 3 dr pre pcooler at cookline: 52 degrees F
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. NOTE: Garlic and oil mixture was relocated to anoher cooler.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3 dr prep cooler at cookline.
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. NOTE: Provide service invoice for cooler to Health Dept. within 10 days.
- 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. NOTE: CFM with Prometric certificate arrived during the inspection.
- 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). NOTE: Provide copy of CFM photo ID to Healht Dept. within 10 days.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (corrected on site)
Observation: Methods currently in use are not sufficient to control cockroach infestation. Live cockroach observed on rimm of 3 vat sink, a dead cockroach within the 3 vat sink.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. NOTE: Provide service invoice from liscensed pest control operator, dated after 6/5/15, to Health Department within 10 days.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors at perimeter of kitchen, especially under equipment, had sustantial accumulation of food debris.
Correction: Clean the physical facilities at a frequency necessary to prevent the accumulation of food debris and assist in controling pest infestation.
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06/05/2015 | Routine | |
NOTES:
* The purpose of today's inspection was to conduct a routine inspection.
* Encourage employees to wash hands properly by using warm running water, anti-bacterial soap to a soapy lather for 15-20 seconds, rinsing under running water, and using dry clean paper towels to dry hands.
* A certified food manager shall always be present during operating hours.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employee rinsing hands at dishmachine in place of proper handwashing procedures.
Correction: Discussed with employee and certified food manager at time of inspection. Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in dishmachine pre-rinse sink.
Correction: Discussed with employee and certified food manager at time of inspection. ALL food employees shall wash their hands in ONLY a designated handsink.
- 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 shell egg & raw beef stored directly above leafy greens inside Walk-in Cooler.
Correction: Leafy greens relocated at the time of inspection. 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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not adequately sealed to prevent potential of spillage or seepage: Kitchen Hand-sink & Kitchen 3-compartment Sink
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: Certified food manager arrived after start of 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. 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.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Rodent droppings observed behind ice machine in kitchen area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Labeled at the time of inspection by the certified food manger. Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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04/28/2014 | Routine | |
The purpose of today's visit was to conduct the first risk factor assessment inspection at this facility after a change of ownership. Handouts were provided on various topics for future use.
- 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.
- 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 bar handwashing sink 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 MANAGER WITH EXTRA SIGN.
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12/16/2013 | Risk Factor | |
It was observed that clean cups are being stored directly under the area of the soap and paper towels at the front handsink. This provides an area of possible contamination from dripping water from hands. Re-locate the cups or provide a means to protect the clean cups from water dripping from hands when reaching for soap and paper towels.
**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. Hood was cleaned in September 2013.
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.
Water heater: State SBF100 199NET
- Critical: Backflow Prevention, Device / When Required (repeated violation)
Observation: The faucet at the mop sink has threads that will accept a hose. There is not a backflow prevention device on the faucet.
Correction: Install a backflow prevention device (vacuum breaker) on the faucet at the mop sink. Fax or email a copy of the receipt for the purchase of the device to the Health Department within 48 hours.
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11/18/2013 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Equipment / Good Repair / Operation
Observation: 1) The True 2DR flat-top refrigerator is not cooling. Measured temperature was above 80F.
2) The walkin freezer is not cold enough. Measured temperature was 28F. Temperature should be less than 10F.
Correction: Service both units. 1) The flat-top refrigerator must maintain 41F or less ambient air temperature. 2) The walkin freezer must maintain 10F or less ambient air temperature.
- Equipment / Good Repair / Components / Gaskets
Observation: The door handle on the walkin refrigerator is broken. The latch works
Correction: the handle is broken.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The stainless steel surfaces in the kitchen need a general cleaning - prep tables, handsink, mop sink, pre-wash station, etc.
Correction: Clean all stainless surfaces and mop sink in the kitchen.
- Critical: Water / Capacity / Quantity and Availability
Observation: 1) There is no hot water at the kitchen handsink.
2) There is no cold water at the mop sink.
Correction: Provide hot and cold water at all sinks.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The rinse sink of the 3 vat sink does not drain through the grease trap.
Correction: Modify the plumbing below the 3 vat sink to run both the wash and the rinse drain lines through the grease trap. Do not do anything to the sanitize sink drain line.
- Critical: Handwashing Sinks / Numbers By Law
Observation: There is a distinct work area, outside the kitchen, which will be used for selling coffee. There is a small bar 3 vat sink in this area. A handsink was previously removed from this area - the stub-out for the drain is visible at the wall. A handsink is required in this work area.
Correction: Install an NSF-approved handsink at the coffee bar area. Also install a soap dispenser and a paper towel dispenser. A handwashing sign must also be provided.
- Critical: Backflow Prevention, Device / When Required
Observation: The faucet at the mop sink has threads that will accept a hose. There is not a backflow prevention device on the faucet.
Correction: Install a backflow prevention device (vacuum breaker) on the faucet at the mop sink.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There is not soap at handsinks in the kitchen or restrooms.
Correction: Provide soap at all handsinks in the establishment.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There are not paper towels at the handsinks in the kitchen and restrooms.
Correction: Provide paper towels at all handsinks in the establishment.
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09/27/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Balager, 3813e-F S. George Mason Drive, Falls Church, VA 22041 »