The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
Please fax/email a copy of the service invoice for the prep cooler along the cookline and three door reach-in cooler by March 15, 2016.
Please fax/email a copy of the upcoming pest control service invoice by March 23, 2016.
- 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: prep cooler along cookline -- cheese (50'F), sliced tomatoes (57'F), ham (60'F)
Correction: three door reach-in cooler -- cheese (48'F), ham (50'F)
- 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: prep cooler along cookline (55'F), three door reach-in cooler along cookline (48'F)
Correction: MANAGER WILL FAX/EMAIL A COPY OF THE SERVICE REPAIR. FOOD ITEMS WERE REMOVED FROM COOLER. ONLY NON-TCS FOOD ITEMS ARE STORED IN COOLER. FOR THE PREP COOLER ALONG COOKLINE, MANAGER WILL PLACE FOOD ITEMS ON ICE. 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.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests.
Correction: MANAGER WILL FAX/EMAIL UPCOMING PEST CONTROL SERVICE. EHS DISCUSSED THE IMPORTANCE OF FACILITY TO BE ROUTINELY INSPECTED. Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
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03/09/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please ensure to use proper cooling methods.
Please ensure proper cold holding methods/temperatures for melons.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Cooling Methods (corrected on site) (repeated violation)
Observation: Observed methods used for cooling were not adequate to facilitate proper cooling: cooked potatoes (96'F) cooling at room temperature for one hour
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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10/20/2015 | Routine | |
- 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:--OBSERVED SLICED TOMATOES AT 46F, CHICKEN SALAD AT 57F, SLICED HAM AT 54F, SLICED TURKEY AT 57F IN THE FRONT OPEN TOP PREP COOLER. AMBIENT AIR TEMPERATURE OF 37F. OBSERVED SLICED HAM AT 49F, MILK AT 51F, HOT DOGS AT 52F AND BEAN SPROUTS AT 47F INSIDE THE THREE DOOR UNDER COUNTER REACH-IN COOLER ON COOKLINE. AMBIENT AIR TEMPERATURE OF 50F. CFM STATED THAT THIS UNIT IS OPENED FREQUENTLY DURING LUNCH RUSH. AMBIENT AIR READING 40F AFTER AN HOUR.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.--ITEMS WERE MOVED TO COOL IN ANOTHER UNIT. ENVIRONMENTAL HEALTH SPECIALIST (EHS) DISCUSSED WITH CERTIFIED FOOD MANAGER (CFM) ABOUT PLACING LESS FOOD IN THE CONTAINERS AND PLACING A LID ON THE CONTAINERS TO KEEP ITMES AT 41F OR BELOW. EHS RECOMMENDED TO CFM THAT THE THREE DOOR UNDER COUNTER REACH-IN UNIT BE TURNED DOWN TO ACCOMMODATE THE FREQUENT OPENING OF DOORS DURING LUNCH RUSH.
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05/06/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Chicken Salad, Tuna Salad, Sliced Tomatoes discarded by CFM.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. All potentially hazardous foods on the buffet line and serving line must be marked with start time or discard time for 4 hour time policy.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Removed by CFM at the time of inspection.
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01/28/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:---------observed recently sliced tomatoes, recently cut tomatoes & onions and recently prepared tuna salad along the front service area without first having been cooled and without marking with the 4 hour time limit.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. ITEMS WERE MARKED AND THEN DISCARDED AT 4 HOUR TIME LIMIT.
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09/17/2013 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted on April 15, 2013 to verify that the 3DR flat top cooler is able to maintain 41F or below. EHS observed 3DR flat top cooler well below 41F and observed food holding at below 41F.
No violation noted during this evaluation. | 04/22/2013 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. EHS provided manager with Employee Health handouts in English, Korean and Spanish. A follow-up will be conducted on or about Monday, April 22, 2013 to verify that 3DR flat top cooler is able to maintain 41F and below.
MAINTENANCE:
*Water Heater: Ruud RF 67-120 which uses 120,000 BTU with a posted recovery rate of 109.1 GPH
*Dish Machine: N/A
- 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, 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 and resource information in a red folder labeled "Employee Health Policy.
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)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--------observed chicken soups cooling in Maxx Cold 2DR upright cooler covered with plastic wrap while temperatures observed above 100F. Observed cooked potatoes cooling at room temperature at 94F after 1 hour.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:-----red beans at 128F and chili at 114F on steam table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATED TO A BOIL
- 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:-----egg rolls at 45F and sliced ham at 46F both in 3DR flat top cooler.
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.
- 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: ------3DR flat top cooler in front observed at 45-47F.
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.
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04/15/2013 | Routine | |
This is a routine inspection. Ruud, RF.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. 4 cups of water.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: can of tomato paste.
Correction: 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.
- Segregation and Location of Distressed Merchandise (corrected on site)
Observation: Products for credit, redemption, or return are not being stored in a separate designated area. Dented can of tomato paste.
Correction: Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Container of granulated soap.
Correction: 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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11/29/2011 | Routine | |
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