- 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: OBSERVED HOT DOGS AT 51 F, VEGETABLE PATTIES AT 53 F AND HAMBURGER PATTIES AT 50 F IN THE 2 DRAWER, 1 DR REFRIGERATOR.
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 MOVED TO THE LOBOY UNDER THE GRILL.
- 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: OBSERVED THAT THE 2 DRAWER, 1DR REFRIGERATOR IS AT 48 F AND PHF STORED INSIDE IT IS BETWEEN 50-53 F.
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 MANAGER TO MONITOR UNIT AND REPAIR IT. DO NOT USE UNIT TO STORE FOODS TILL AMBIENT TEMPERATURE IS AT 41 F OR BELOW. EMAIL INVOICE OF REPAIR TO CONTACT INFORMATION PROVIDED IN 10 DAYS.
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03/21/2016 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
NOTE: It was observed that Staff are aware of Employee Health Policy and when to call in if they feel unwell. Staff are aware that they need to take temperatures for cooking and wash hands and avoid bare hand contact.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation. | 11/16/2015 | Risk Factor | |
- 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: OBSERVED FETA CHEESE AT 62F, DICED TOMATOES AT 59, PEPPER JACK CHEESE AT 60 F IN THE TRUE 1DR/2 DRAWER REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. REFRIGERATOR HAD BEEN UNPLUGGED. STAFF KEPT THE ITEMS ON ICE AND PLUGGED THE UNIT BACK.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment or fixture had accumulations of grime and debris: OBSERVED A BLACK MOLDY SUBSTANCE ALONG THE 3 VAT SINK AREA WLL NEAR THE WALK IN.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.MANAGER HAS BEEN ASKED TO CLEAN THE AREA.
- 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.OBSERVED THAT PERSON IN CHARGE COULD NOT PROVIDE ME WITH A VALID PROOF OF HAVING A CERTIFIED FOOD MANAGER CARD.
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. A STAFF WITH CERTIFIED FOOD MANAGER CARD FROM ORS INTERACTIVE ARRIVED APPROXIMATELY 20 MINUTES AFTER THE START OF THE INSPECTION.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED THAT SOAP DISPENSER WAS EMPTY AT THE HAND SINK IN THE BACK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.STAFF REFILLED THE SOAP AT THE HAND WASH SINK.
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04/28/2015 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email me signed Employee Health Policies for staff by August 14, 2014. Additionally email me the invoice for the repair of the True 2 door flat top prep refrigerator by August 7, 2014.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the True 2 drawer flat top prep refrigerator unable to hold PHF/TCS food at 41F or below. Do not use this refrigerator until it is capable of maintaining PHF/TCS food at 41F or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to 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) (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 provided and reviewed handouts
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.Observed employee wash gloved hands in sanitizer bucket and dry the gloved hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced american cheese at 50F, sliced swiss cheese at 50F, sliced tomatoes at 46F on the True 2 drawer/1 door, shredded cheddar cheese at 44F in the True 2 drawer/1 door, raw hamburger at 46F, 47F in the True 2 drawer flat top
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.PUT IN THE WALK IN TO COOL TO 41F OR BELOW
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07/31/2014 | Risk Factor | |
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food items were found subject to contamination after receipt and during storage due to the condition as described:Observed a fan with a build up of dust blowing onto food in the prep refrigerator beneath
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-sink and a sanitizing bucket with a concentration of 0ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
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01/13/2014 | 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, none of the employees working had signed "Employee Health Policy" documentation or other written health policy documentation on site.
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed knives stored between True prep refrigerator and Delfield prep refrigerator
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 45F in a milk shake well - DISCARDED
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the True 2 drawer/1door prep refrigerator is 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.
- 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.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose with a spray nozzle attached to a faucet fixture at the mopsink. The sprayer nozzle renders the existing backflow preventor inoperable and the hose extends below the flood rim level of the mop sink - HOSE CUT ABOVE THE FLOOD RIM LEVEL OF THE MOP SINK
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
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07/17/2013 | Routine | |
Site visit made following complaint received that there was a burnt piece of plastic on a Turkey Burger received by a Patron on May 4th. Complaint could not be verified.
Discussed with CFM , Marcos I. Javier. CFM walked Health Inspector through the process involved in making the Burgers including the Turkey Burger from recediving product from Sysco to storage in walk in refrigerator to cooking of the burger on the grill and completing the making of the sandwich.
Parchment paper is used to separate the different burger patties during refrigeration. Cheese slices in the prep top have plastic covers. CFM and employees discussed taking extra care to ensure all plastic is removed from the cheese slices before it goes into the prep top next to the grill.
Complainant has been notified of inspection details.
No violation noted during this evaluation. | 05/09/2013 | Complaint | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.levels of sanitizer in sanitizing solution
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 55F in the cold holding shake well - DISCARDED
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.
- 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.
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01/22/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Be Right Burger, 1820 Discovery Street, Reston, VA 20190 »