Please repair floors and walls in the kitchen. EHS will reinspect this area during the upcominf routine hotel inspection.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Shelving inside cabinets.
Correction: Clean interiors of cabinets.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Single use silverware were observed stored unprotected in direct contact with a shelf in a cabinet.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Employee discarded tableware.
- 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). Send copy of CFM Photo ID to EHS no later than 15 February. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
- Critical: Plumbing / Maintained in Good Repair (corrected on site)
Observation: Observed that the handsink drain piping was not properly connected. The resultant leak has caused water damage to the floor, including loose floor tiles.
Correction: Maintain plubing in good repair. Correct leaks promptly. Employee reconnected drain pipe.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors and walls in kitchen are not maintained in good repair. Several floor tiles were observed unsecured to sub floor due to water damage. Walls are damaged near floor-wall junctures, especially around three vat sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/01/2016 | Routine | |
Please display food permit in a prominent location. Continue to monitor concentration of sanitizing solution, and dilute as needed until dispenser is fixed. Remember to allow dishware to air dry thoroughly before stacking/storing.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: CAN OPENER, JUICE DISPENSER.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. CAN OPENER PLACED IN DISHWASHING AREA. JUICE DISPENSER CLEANED.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. PANS WERE LAID OUT TO AIR DRY.
- Equipment & Utensils / Cloth Drying Prohibited (corrected on site)
Observation: Pans were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils may not be cloth dried. AIR DRY AFTER SANITIZING OR USE SINGLE USE OR PAPER TOWELS. EHS REVIEWED DRYING PROCEDURE WITH CFM.
- 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.
- Physical Facilities Good Repair
Observation: Observed that the kitchen floors and walls are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPLACE TILES, PATCH HOLES IN WALL.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium solution was measured at approximately 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonium solution at 150-400 ppm, per label. Verify concentration frequently using the appropriate test kit. SANITIZER SOLUTION WAS DILUTED. VERIFY SANITIZER CONCENTRATION EACH TIME SOLUTION IS MADE UNTIL DISPENSER IS REPAIRED AND FUNCTIONING PROPERLY.
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03/13/2015 | Routine | |
This was a routine inspection. Thank you for accompanying me during this inspection.
**Please do not cook eggs in residential/non-commercial utensil. Also facility does not have a hood to remove steam, heat, vapor, odors, smoke and fume. Ventilation is needed to perform cooking. Plan Review was contacted and confirmed.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution. Employee was not performing sanitizing step during manual dish washing.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: electric pan to cook scrambled egg.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in two ladies room stalls.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep rooms free of excessive smoke and fumes during cooking scrambled egg.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
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01/13/2014 | Routine | |
This was a complaint inspection. Complainant ate eggs, gravy and sausage and experienced illness 5minutes to 1hour later. Complainant also said facility reuse utensils for next day.
No employee was sick on or before November 18, 2013. Employee health policy is in place. Sanitizer and food temperature were observed in compliance. Facility also has Time as Public Health Control in place and all left foods were observed discarded at 9:30AM.
Utensils for customers were single serve plastic wares and were observed clean and unsoiled. Manager said they do not reuse single serve plastic wares. Facility also properly set up 3-vat sink to wash dirty utensils.
No violation noted during this evaluation. | 11/20/2013 | Complaint | |
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: tables in kitchen are chipped.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Storage of Equipment/Location/Contamination Prevented
Observation: Part of kitchen is under unshielded sewer lines.
Correction: Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be located: 1) under sewer lines that are not shielded to intercept potential drips, 2) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 3) under open stairwells, or 4) under other sources of contamination.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean plastic ware were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- 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 Sink / Refuse Container Required
Observation: There is no refuse container at the area immediately adjacent to the hand sink.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/07/2013 | Routine | |
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