This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind employees when cooling foods not to tightly cover them until the food is down to 41F or below.
2) Good hand washing observed today!
No violation noted during this evaluation. | 09/18/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind employees that if they wish to have beverages in the food preparation/storage areas, then the drinks need to have lids and straws.
2) Great hand washing observed! Keep up the good work.
3) Good cooling practices observed.
No violation noted during this evaluation. | 05/19/2015 | Risk Factor | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Review with employees responsible for dish washing that equipment and utensils need to be fully air dried prior to stacking the items together.
2) Employee beverages shall be covered with a lid and have a straw. They shall also be located in a spot where they cannot contaminate clean equipment or any food.
Great hand washing and glove usage observed. Good holding temperatures. Keep up the good work.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee's coffee cup was stored on shelf above prep table (no straw and located beside spices and above where chef was cutting peppers).
Correction: Employee drinking containers shall be provided with lids and straws and shall be stored where they cannot contaminate foods or clean utensils/equipment. (Coffee cup relocated to another area).
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Plastic pans were found stacked while wet after cleaning and chemical sanitization. (on rack next to dish machine).
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. (Discussed with Chef the requirements for air drying utensils & equipment).
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02/04/2015 | Routine | |
This visit was made to conduct a risk assessment. Please note the following:
1) Great job on all of your temperatures (cold/cooling/cooking)!
2) Hand washing by employees was very good this morning. Keep up the good work!
3) Remind employees that if they have beverages in the food preparation areas they need to have lids and straws to prevent any contamination of hands. I observed a coffee cup on a side table.
Note- I will hand deliver the 2013 Food Code presentation in Spanish to you by the end of the week. Please review it and go over it with your staff. If you have any questions on it let me know.
No violation noted during this evaluation. | 10/27/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder, and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM and a copy of the Spanish version will be emailed.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in a designated handsink. Corrected by discussing with the Food Protection Manager (FPM) where to properly wash hands and the FPM discussed with the food employee where to wash their hands.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Kitchen hand sink is being used for purposes other than washing hands. Observed food strainer with food debris stored in the hand sink basin.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by moving the strainer to the dish room and discussing with the Food Protection Manager (FPM) the importance of using hand sinks for hand washing only.
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07/16/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Certified Food Manager was very helpful and knowledgeable.
Note: Keep Cold Foods Cold handout provided. Make sure refrigeration units are properly cold holding TCS foods at 41
°
F or less with the approaching spring/summer seasons.
--Repeat violations are subject to civil penalties.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were measured at improper temperatures in the Continental 3-door prep refrigerator: milk was 54°F and pico was 57°F. Ambient air temperature (use of calibrated thermocouple) was 57°F. Certified Food Manager indicated unit was adequately cold holding at 41°F and less yesterday and the milk and pico have been in this unit for less than 2 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Certified Food Manager will watch the unit over the next couple of hours and if the unit is still not cold holding at 41°F or less he will call a repair person. Corrected by removing the Time/Temperature Control for Safety (TCS) foods and moving them to the walk-in cooler. Do not store in TCS foods in this unit until it is properly cold holding at 41°F or less. Make sure to discard the pico and milk if not used within the next 2 hours.
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04/14/2014 | Risk Factor | |
This visit was made to conduct a routine evaluation. The following priority item requires attention:
1. Expectation is for all food employees to know reportable symptoms and Big 5 illnesses. Employee Health Poster provided.
Repeat violations are subject to civil penalties.
- 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: Certified Food Manager and food employee did not know reportable symptoms or the Big 5 illnesses.
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)
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Pots and 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. Discussed proper air drying methods with the Certified Food Manger
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01/10/2014 | Routine | |
This visit was made to conduct a follow up inspection regarding the dishwashing machine. The leak has been fixed, and machine is functioning properly now. Chlorine sanitizer solution was 50 ppm on dish surface. The dishwashing machine is approved for use.
No violation noted during this evaluation. | 10/16/2013 | Follow-up | |
This visit was made to conduct a routine evaluation. The following items require attention:
1) Foods that are cooling shall not be covered or stacked in walk-in. Leave uncovered until cooled to 41 degrees F or lower. Also, do not put in walk-in while still very hot. Let cool to about 135 degrees F before placing in refrigeration so the temperature of the unit is not elevated.
2) Do not wet stack clean dishes, equipment, Allow to dry thoroughly before stacking.
3) Repair leak on dishwashing machine, and contact me for a follow up inspection at 703-746-4822.
4) Monitor chlorine sanitizer concentration to ensure that it is between 50 -100 ppm.
- 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.(Containers in walk-in covered and stacked)
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the dishwashing machine are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitizer solution in wiping cloth bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (concentration was >200 ppm, corrected to 50)
Correction: Utilize only chlorine sanitizer solution that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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10/08/2013 | Routine | |
Fax copy of invoice for dishmachine to 703-746-4919.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans, containers, utensils.(dishmachine not operating properly-discontinue use of dishwasher-use 3 comp sink to sanitize)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Outer Openings, Protected (Screen Requirements) (corrected on site)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
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07/02/2013 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(dishwasher did not wash hands before putting on goves)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.( dishwasher wearing watch)
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: ground beef stored on top of beef roasts.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
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02/15/2013 | Routine | |
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