The purpose of this visit was to perform a risk factor assessment.
Cooling information in addition to cooling logs, in Spanish, was left with the CFM.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw hamburger over cheese in the True 2 door prep refrigerator, raw eggs over milk, yoghurt in the True glass door refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. GAVE THE CFM A PROPER FOOD STORAGE CHART
- 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 sliced tomatoes at 47F, tuna salad at 43F on the True 2 door prep top, cut cantaloupe at 45F, 45F in the True refrigerator/freezer
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.ALL ITEMS MOVED TO THE WALK IN TO COOL TO 41F OR BELOW
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Risotto, bearnaise sauce
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Discard or Recondition Unsafe or Adulterated Food (corrected on site)
Observation: The following food items unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned: 2 blocks of moldy cheddar cheese
Correction: A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. DISCARDED
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Observed cleaning solutions stored over cleaned dishes
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.SOLUTIONS MOVED TO THE CHEMICAL STORAGE AREA
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01/28/2016 | Risk Factor | |
Today I conducted a routine inspection at the above named establishment. Discussed with the certified food manager the following:
1. Cleaning of all surfaces including but not limited to juice and soda nozzles, inside refrigeration and freezer units and microwave ovens every day at the end of the day to preclude the accumulation of food debris.
2. Calibration of all digital food thermometers on a regular basis using an ice water bath and measuring the ice water bath at 32f.
3. Reiterating the Employee Health Policy with staff during regular staff meetings to discuss what symptoms contribute to foodborne illness.
4. Continue Active Managerial Control practices and education of all staff on proper use of gloves, hand washing, food temperatures, etc.
If you have any questions or concerns please feel free to contact me at 703-246-2444. Thank you.
- 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. Observed a food employee handle a raw hamburger while wearing gloves and then he was about to make a sandwich.
Correction: 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. DISCUSSED WITH THE FOOD EMPLOYEE AND MANAGER THAT ALL EMPLOYEES SHALL BE CHANGING THEIR GLOVES WHEN THEY CHANGE TASKS AND PROPERLY WASH THEIR HANDS AT HAND SINKS USING WARM WATER, SOAP AND DRY WITH PAPER TOWELS.
- 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. Observed a container of raw hamburgers stored over a container of black bean and corn salad inside the True 2-door reach-in refrigerator at the cook line. Observed a container of raw shrimp stored over containers of commercially processed salad dressings inside the Walk-in refrigerator.
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. DISCUSSED WITH THE MANAGER THAT ALL RAW, POTENTIALLY HAZARDOUS FOODS SHALL BE PROPERY STORED AND SEPARATED TO PREVENT ANY CROSS CONTAMINATION.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1. Potato slicer. The chef stated it was used yesterday for cutting chicken enchiladas.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH THE MANAGER AND CHEF THAT ALL FOOD CONTACT SURFACES SHALL BE CLEANED AND SANITIZED WHEN IN USE OR AT LEAST EVERY 4 HOURS.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room for the employees is not provided with a self-closing mechanism.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the second floor kitchenette.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottles of chemicals and soap stored on a shelf above clean equipment and utensils at 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. DISCUSSED WITH THE MANAGER THAT ALL CHEMICALS SHALL BE SEPARATELY STORED TO PREVENT CONTAMINATION TO ANY FOOD, EQUIPMENT, ETC. MANAGER DID MOVE THE SPRAY BOTTLES.
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08/17/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Information on the complete consumer advisory was discussed and given to the CFM.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken at 106F hot holding on the cooktop
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 ABOVE 165F
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02/18/2015 | Routine | |
This visit was conducted to do a Risk Factor inspection.
Violation was corrected. Health policy discussed with CFM. CFM stated and showed that only. pasteurized eggs are used at this facility.
This report was done at the office (see signed written documentation) since the new health space program was not allowing me to save or print my report after several tries.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: tuna in 2 dr prep unit
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.Tuna discarded
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12/03/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/22/2014 | Follow-up | |
| No violation noted during this evaluation. | 08/11/2014 | Pre-Opening | |
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