The purpose of this visit is to conduct a routine inspection. The two door prep cooler is not capable of maintaining TCS food at 41f or below. The service technician for the two door prep cooler arrived during inspection. The unit was emptied of potentially hazardous foods (TCS). Many items were discarded based upon time and temperature parameters. Do not use until the unit is repaired sufficiently to hold TCS food at 41f or below. Email invoice for repair to me at the health department. I have provided you with my email. Thank you. Employee Health policy in place. Sanitizer observed within acceptable limits. EHS provided information on Active Managerial control and directions to ORS, interactive, inc so that you can obtain your photo identification Certified food Manager Card. Thank you.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed wet wiping cloths in the wiping cloth bucket. Wet wiping cloths 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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken steak 52f, cut tomato 60f, two containers of raw hamburgers 52f and 54f, colby jack cheee 56f all inside the two door prep cooler (#1) which has an interior ambient air temperature of 52f.
Correction: Based upon time and temperature that the foodworkers provided to EHS for storing the above foods inside this unit, the above foods were discarded. 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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The two door prep cooler (#1) 52f
Correction: Technician arrived during today's visit. Email a copy of the invoice to my attention at the health department. Please ensure that the invoice or email identifiies this facility. 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.
- 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the back handwashing sink.
Correction: Manager placed papertowels at the handsink. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/29/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Employee health policy in place. Remember, you cannot handle ready to eat foods, such as lettuce, with your bare hands. EHS provided guidance documentation on glove use. Thank you. If you have any questions, you may call the health department at 703-246-2444.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: lettuce
Correction: The manager was alerted. The foodworker was reminded that she must first wash her hands and then place on clean gloves. The foodworker was also directed to discard the lettuct in the container which she touched with her bare hands. 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.
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09/04/2015 | Risk Factor | |
This is a follow-up to check on the repair of the 4-drawer base cooler and the two door prep cooler. The units hae been repaired. No further follow-up deemed necessary. Thank you.
- 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. Or the copy can be emailed. Failure to provide a copy of the photo identification card may result in further enforcement action. I have provided you with my business card with my email and fax information for your convenience.
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04/01/2015 | Follow-up | |
The purpose of this visit is to conduct a follow-up inspection after a repair of two refrigeration units: The four drawer base cooler and the two door prep cooler. The manager had food stocked in both units and stated that the technician was going to return to finish the repair. The food was holding above 41f and the units were measuring 45f for the prep refrigerator and 43f-44f on the four drawer base. Do not use these units until each refrigeration unit is capable of maintaining potentially hazardous foods at 41f or below. The manager assembled an ice/water bath. Some foods, such as cut tomatoes, breaded chicken and pre-cooked chicken breast patties were discarded as they were held inside units for more than 4 hours and were above 41f. Ice water baths to hold potentially hazardous foods were assembled for tonight dinner service. In addition, the manager will utilize the walk in refrigerator. A follow-up will be conducted again tomorrow to check on the repair of these two units.
- (4)-(16) (corrected on site) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) ) being cooled.
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties such as monitoring par cooked frenchfries or marking par cooked french fries with Time as a Public Health Control. Monitoring potentially hazardous foods stored in refrigeration units to ensure that the food is at 41f or below and the unit itself is capable of maintaining potentially hazardous foods at 41f or below.
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.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Par-cooking 12 or more basket of french fries and then allowing them to cool at ambient air without monitoring the temperature to know the time when they reach 135f and then if they cool to 70f within 2 hours.
Correction: Manager decided to use time as a public health control and will par cook only 4 baskets at 10:00am and then 4 more at 10:30 am, etc. The baskets of french fries shall be placed in order on the basket hooks with the 10:00am baskets in order of cooking time. This will allow for active managerial control for the foodworkers.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut tomatoes 46f, sliced tomatoes 46f, breaded chicken strips 46F inside the true two door prep cooler for more than 4 hours. hot dog 46f, cooked chicken breast 44f-47f, chicken sticks 49f-52f stored in the 4 drawer base cooler.
Correction: Chicken breast, cut tomatoes, sliced tomatoes were discarded. All other foods relocated to an ice/water bath or taken to the walk in refrigerator. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Four drawer base cooler 65f-67f
Correction: Two door prep cooler 45f
- 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. Or the copy can be emailed. Failure to provide a copy of the photo identification card may result in further enforcement action. I have provided you with my business card with my email and fax information for your convenience.
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03/31/2015 | Follow-up | |
This was a routine inspection. Several violations are observed "repeat." Repeat violations may lead to further enforcement.
IMPORTANT:
* The EHS provided information to the Certified Food Manager concerning Active Managerial Control.
*EHS provided information on proper handwashing
*EHS provided guidance documents to the Certified Food Manager concerning the following: Cold holding, Cooling, Thawing, Time as a Public Health Control.
* In addition, the EHS provided a demonstration on how to assemble the three vat sink with the appropriate strength of chlorine to effectively sanitize utensils.
*EHS provided a demonstration on the use of the chlorine test kit.
* Do not store dented cans on a shelf along with non-dented cans. Remove dented cans from the shelf and store in a secure location or in a location which is clearly marked as dented cans, do not use.
* Handout on where to obtain your certified food manager photo identification card was also provided.
****After discussion with manager, EHS provided training to employees along with manager on the above areas.
TO DO:
Repair the prep cooler and the 4 drawer base cooler. I will follow up to check on the repair of both units within 24 hours as these units are critical to your operation and make up 30% total of the refrigeration units/freezer units in this facility. Meanwhile, you may work from the walk in refrigerator, the chest freezer and assemble ice/water baths as a temporary solution.
- (4)-(16) (corrected on site) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) ) being cooled.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties such as monitoring par cooked frenchfries or marking par cooked french fries with Time as a Public Health Control. Monitoring potentially hazardous foods stored in refrigeration units to ensure that the food is at 41f or below and the unit itself is capable of maintaining potentially hazardous foods at 41f or below.
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: Handwashing / When to wash hands (corrected on site)
Observation: Observed several foodworkers take foods back to the walk in refrigerator and return to the cookline and resume food preparation without washing hands.
Correction: EHS discussed with manager and manager required employees to wash hands. 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.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Several cans of jalapeno peppers on a shelf along with non dented cans.
Correction: manager was alerted and the dented cans were relocated to the office for return. Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: The wiping cloths were placed in chlorine sanitizer. Wet wiping cloths 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.
- Slacking of Frozen PHF (TCS) to Moderate Temperature (corrected on site)
Observation: Frozen food slacked at improper temperatures. French fries observed in 68f water which was stagnant.
Correction: Manager began slacking french fries after discussion with EHS. Frozen potentially hazardous foods (time/temperature control for safety food) that is slacked to moderate the temperature or remove ice crystals shall be held: 1) under refrigeration that maintains food temperature at 41°F or less, or 2) at any temperature if the food remains frozen.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: Per Certified Food Manager approximately 12 baskets of french fries were par cooked at 10:00am. At 1:00pm, the following temperatures of par cooked french fries were taken after cooling for 3 hours: 72f, 72f, 76f, 72f, 80f, 82f.
Correction: Certified Food Manager was instructed to discard the par cooked french fries which had not cooled from 135f to 70f. Because there is no monitoring system to determine when the french fries reached 135f, there is no way to determine if the french fries took more than two hours to cool. It is suggested that the facility begin using time as a public health control for the par cooked french fries or cook fewer french fries more frequently throughout the day and monitor the temperature using a calibrated food thermometer. EHS provided demonstration of the above alternative methods to ensure safe handling of the french fries. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Par-cooking 12 or more basket of french fries and then allowing them to cool at ambient air without monitoring the temperature to know the time when they reach 135f and then if they cool to 70f within 2 hours.
Correction: Manager decided to use time as a public health control and will par cook only 4 baskets at 10:00am and then 4 more at 10:30 am, etc. The baskets of french fries shall be placed in order on the basket hooks with the 10:00am baskets in order of cooking time. This will allow for active managerial control for the foodworkers.
- 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: cubed tomato,47f, cut tomato 49f, colby jack cheese 49f, raw steak 50f in the two door prep cooler. hot dogs 47f, veggie patty 4f in the 4 drawer cooler below the grill.
Correction: Based upon time the foods were out, manager relocated the above foods to the walk in refrigerator. An alternative is to temporarily assemble ice/water baths and to maintain the above foods at 41f or below. For now, the manager chooses to work out of the walk in refrigerator. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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: Four drawer base cooler 65f-67f
Correction: Two door prep cooler 45f
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 in the sanitize basin of the three vat sink with a concentration of 10 ppm total chlorine.
Correction: A demonstration was provided to the manager and foodworkers on how to properly assemble a chlorine sanitizer sink. A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Or the copy can be emailed. Failure to provide a copy of the photo identification card may result in further enforcement action. I have provided you with my business card with my email and fax information for your convenience.
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03/30/2015 | Routine | |
This was a routine inspection after a pre-opening in June 2014. The CFM must become more familiar with food safety rules and regulations. He must take the lead on training employees on food safety processes. Use the test strips to check the sanitizer strength. Designate a specific area for personal belongings - not in the food preparation areas. Label the microwave oven for employee use only.
Use the employee health policy materials to inform the employees of their responsibility to report symptoms of foodborne illness. This training will be verified at the next inspection which will be in approximately six months.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage(41F or less), or (2) in hot holding - chili(135F)
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food - ground beef (155F).
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees
Observation: The person in charge is not able to relate how the person in charge, food employees, and conditional employees comply with disease reporting responsibilities and exclusion or restriction of food employees.
Correction: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw bacon stored over salad goods.
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. Bacon moved to lower shelf.
- 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: chicken breast in grill drawer on right
Correction: turkey burger
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring device is not accurate.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. New thermometer was provided.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit to check the strength of the sanitizer solution in the 3 vat sink. Test kit was provided.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours
Observation: Observed potato slicer that is not being cleaned at least every 4 hours.
Correction: The potato slicer should be cleaned every 4 hours - mid-afternoon and after the dinner rush is recommended.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the back handsink.
Correction: Employees can not wash their hands without soap. Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items - cell phones, jackets and helmet.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces. Items were moved to an area away from food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that soap and other cleaning products are stored directly above the 3 vat sink.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Items were moved to area away from 3 vat sink.
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11/12/2014 | Routine | |
**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. 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.
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: RENNAI.R94LSI 199000 BTU , 257 GPH OF 120F AT 80f RISE
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of Arctic Air freezer are damaged
Correction: Replace/repair gaskets within 10 days. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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06/02/2014 | Pre-Opening | |
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