Today’s visit was to conduct a Risk Factor Assessment inspection.
Please repair hole at the bottom of the walkin cooler door and monitor air and food temperatures for the walkin cooler.
EHS provided additional consultation, training, handouts, and/or written instructions on: recording and monitor temperatures, cooling and pest control suggestions for drain flies
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: queso 138F reheating for 2 hours
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Food employee rapidly reheated queso to 167F
- 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: 1) buttermilk 45F and diced tomatoes 45F in the walkin cooler, 2) buttermilk ranch 45F in true 2dr preptop cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Walkin cooler temp went down and buttermilk ranch was discarded
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 sanitizer buckets with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM reset solution to 200ppm
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM arrived during inspection
- 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
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11/03/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection on the walkin cooler and the true 3dr preptop cooler. Both cooler had ambient air temperatures at 41F and below and food temperatures were meeting requirements.
Please send me a copy of the Certified Food Manager License by April 24.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink by the walkin cooler is being used to refill containers of water
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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04/14/2015 | Follow-up | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: spatulas in standing water (room temp)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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: 1) diced tomatoes 45F, ranch dressing 65F, bleu cheese 46F in true 3dr preptop cooler, 2) cheddar cheese 45F, butter 45F, mac'n'cheese 45F in walkin 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. walkin was found to be in defrost cycle during the time of inspection. At the end of inspection, walkin was down to 41F and food temps were reaching acceptable levels. Some potentially hazardous foods were placed in other coolers to help cool down.
- Sanitizer Test Kit Required
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.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed spatulas located at the grill that are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. Food employee had spatulas cleaned at dish machine
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink by the walkin cooler is being used to refill containers of water
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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04/08/2015 | Routine | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a routine inspection. Facility was aware of the complaint and no other complaints were known. No food employees reported illness for the past couple weeks. EHS observed handwashing and glove usage during inspection.
Targeted items are chicken wings, hot sauce, and ranch dressing. The ranch is made in house with buttermilk and a packet item and mixed together. Hot sauces are made in house with the base that is packaged. Food employees add in spices and herbs to make different flavors. Sauces were actually lab tested and all are shelf stable (sent via email), Sauces are kept at room temp since temperature control is not needed. Chicken wings come in raw and are placed in walkin cooler until needed. Wings are cooked to order/ makes big batches during rush hours.
During inspection, walkin was found in defrost mode. Air temperature and potentially hazardous food temperatures were above 41F. At the end of inspection, walkin air temperature was at 41F and potentially hazardous food temperatures were lowering.
EHS recommended to change the defrost cycle times and recommended to start temp logs.
Based on discussion and observations, complaint cannot be confirmed at this time.
No violation noted during this evaluation. | 04/08/2015 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS recommended to CFM/owner to set the Walkin Cooler well below 41F in order to ensure food temperatures remain below 41F during busy times and especially until the door is repaired to close tightly.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Brown Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked chicken at 43-44F,
2) Shredded cheddar cheese 45-46F,
3) Sour cream at 46F,
4) Raw chicken at 43-44F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS REMAINED IN WALKIN COOLER HOLDING BELOW 41F. PER CFM/OWNER DOOR WAS OPENED FOR A WHILE DURING STOCKING. CFM/OWNER ALSO IS SCHEDULING A REPAIR OF THE WALKIN COOLER DOOR WHICH DOES NOT CLOSE TIGHTLY.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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11/20/2014 | Risk Factor | |
Today's visit is a follow-up to verify proper cold holding and equipment temperature in Brown Walkin Cooler # 1. Food temperatures and cooler ambient air temperature are in compliance. Please review the Food for Thought Newsletter titled "How Cold Is It" that was provided during the routine inspection. Ideally food and equipment temperatures should be well below 41F before opening to ensure that food remains at 41F and below during busy times.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Observed door of Brown Walkin Cooler # 1 unable to close tightly even when pushed closed.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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06/06/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted on or after May 30, 2014 to verify proper cold holding temperatures in Walkin Cooler. EHS provided manager with and discussed the following handouts: Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log and Food Temperature Log.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) in Brown Walkin Cooler #1 were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Heavy cream at 45F,
2) Shredded pepper jack cheese at 43F,
3) Milk at 44F
4) Raw chicken at 44F.
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 / Components / Gaskets (repeated violation)
Observation: Observed door of Brown Walkin Cooler # 1 unable to close tightly even when pushed closed.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. THIRD PARTY TECHNICIAN ARRIVED AND REPAIRED MACHINE DURING INSPECTION.
- 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: ------------dishes run through the dish machine before it was repaired.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsinks being used ring out wiping clothes and to dump out a sanitizer bucket..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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05/27/2014 | Routine | |
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: 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.CORRECTED: DISCUSSED WITH EMPLOYEES TO STORE THE CLOTHS IN BUCKETS OF SANITIZING CHEMICALS.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food service items were found subject to contamination after receipt and during storage due to the condition as described: OBSERVED SPRAY BOTTLES CONTAINING CLEANING CHEMICALS KEPT OVER CLEAN TABLEWARE AND OTHER UTENSILS .
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.CORRECTED: DISCUSSED WITH CFM WHO REMOVED THE CLEANING SOLUTIONS FROM THE AREA.
- 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 QUATERNARY AMMONIA test kit CORRECTED: EHS PROVIDED A SMALL QUANTITY OF TEST STRIPS..
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at some hand washing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: HAND WASH SIGNS WERE PROVIDED TO THE CFM.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.OBSERVED SEVERAL FLIES IN THE BAR AREA NEAR THE DRAIN.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- 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.OBSERVED SEVERAL CONTAINERS AND SPRAY BOTTLES OF CLEANING SOLUTIONS IN THE BAR AREA THAT WERE NOT LABELED.
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.CORRECTED: DISCUSSED WITH CFM TO LABEL THE CONTAINERS.
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11/21/2013 | Routine | |
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