The purpose of this visit was to conduct a risk factor assessment. Management has implemented temperature logs to ensure food safety. Good handwashing practices were observed during today's visit. Thank you for your time. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 12/10/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. No violations noted during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 06/05/2015 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment. Proper cooling methods and hot holding during transport from commissary to food establishment were discussed by Environmental Health Specialist with the person in charge.
Time as a public health control is being used for butter, as well as half and half and dairy creamer located at the coffee bar.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. NOTE: PERSON IN CHARGE ALREADY HAD COOLING METHODS HAND OUT ON SITE. ENVIRONMENTAL HEALTH SPECIALIST DISCUSSED HOW TO PROPERLY COOL POTENTIALLY HAZARDOUS FOOD USING HANDOUT.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: SCRAMBLED EGGS (107F AFTER ~4.5 HRS) AND GRILLED CHICKEN (101 AFTER 2+ HOURS) LOCATED IN THE WALK-IN COOLER.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. NOTE: SCRAMBLED EGGS WERE DISCARDED. GRILLED CHICKEN WAS REHEATED IN ORDER TO RESTART THE COOLING PROCESS. PROPER COOLING TECHNIQUES WERE DISCUSSED WITH PERSON IN CHARGE. PERSON IN CHARGE ALREADY HAD COOLING METHODS HANDOUT ON SITE.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: GRILLED CHICKEN IN 3 DRAWER WARMER AT 128F. PER DISCUSSION WITH PERSON IN CHARGE, CHICKEN IS PRE-COOKED AND TRANSPORTED HOT FROM COMISSARY LOCATION IN ORDER TO BE HOT HELD ON SITE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. NOTE: GRILLED CHICKEN WAS REHEATED TO 165 FOR HOT HOLDING. OBTAIN ADEQUATE HOT HOLDING CASE TO PROPERLY TRANSPORT HOT FOOD ITEMS AT 135 OR ABOVE.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): MELTED BUTTER AT COOK LINE.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. MELTED BUTTER WAS DISCARDED. PER DISCUSSION WITH PERSON IN CHARGE, MELTED BUTTER WILL BE LABLED WITH TIME PREPARED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. VISIBLE PINK MOLD ACCUMULATING ON INTERIOR SURFACE OF ICE MAKER.
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. PER DISCUSSION WITH THE OWNER, THE ICE MAKER WILL BE WASH, RINSED, AND SANITIZED BOTH REGULARLY AND AT THE END OF TODAY'S SERVICE.
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12/29/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Please fax copy of invoice for fixing the dish machine within 10 days to show it is fixed and it is capable of sanitizing at 50 ppm.
REMINDER:
1) Monitor and use proper reheating methods. Recommend bigger microwave for reheating because the facility has large quantity off food that needs reheating. The facility does not have hood system. The importance of using proper reheating methods and reheating within 2 hours to 165F or above was discussed during December 2013 and June 2014 inspection. Kindly monitor and do the needful to prevent further enforcement action.
2) Provided new test strip for quaternary ammonia and test solution every time the solution is made.
Note: Chicken, egg, soups everything is cooked at the other location owned by the same owner and they deliver it to this facility after cooling is done. Discussed with manager about getting receiving temperatures and proper reheating techniques and date marking.
- (4)-(16) (repeated violation)
Observation: y
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) in hot holding, (3) being cooled and/or (4) being reheated. Note: Observed the manager could was not aware that the cooked eggs and grilled chicken should be reheated within 2 hours to 165For above. Proper reheating methods are not being used.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Grilled chicken 121F and 107F--hot holding unit. Note: Reheat in microwave.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced turkey 44F, cut melon--53F, sliced pepperjack cheese 47F--True 2DR right prep top. Note: Put all items inside the refrigerator.
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.
- 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: Observed that chili prepared and date marked as 6/13/2014 was still in the walk-in refrigerator. Per the manager she thinks it was prepared later, but was not sure as it was prepared at different location so it was discarded.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed dish machine sanitizing at 0 ppm.
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. Note: The manager will not use the dish machine until it is capable to sanitize at 50-100 ppm.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. Also, observed that the quaternary ammonia test strip is not in good condition because of the water being absorbed by the entire kit. (It has lost is original color).
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cook line is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the quaternary ammonia solution was measured at more than 400 ppm in wet wiping bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment per the manfucaturer label.
Correction: Maintain the concentration of quaternary ammonia solution at 200ppm. Verify concentration using the appropriate test kit. Note: Add water and dilute the solution to 200 ppm.
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06/27/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Please fax signed copies of employee health policy agreements for new employees within 10 days. The signed forms should be at the facility and available for review during future inspections.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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." New employees not trained.
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)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: scrambled eggs 94F, grilled chicken 106F. Note: Reheat
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.
- 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: sliced pepperjack cheese 45F-2DR prep top right. Note: Put inside the refrigerator.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: feta cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- 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 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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12/20/2013 | Risk Factor | |
- 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." Note: Provided handouts in English, Spanish and Chinese.
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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open cup of coffee in food prep area.
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed sliced roast beef covered in prep refrigerator. Grilled chicken in deep bus pan in walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: All prep refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- 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 BLEACH test kit.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at more than 500 ppm in wet wiping bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 200 ppm. Verify concentration using the appropriate test kit.
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06/20/2013 | Routine | |
| No violation noted during this evaluation. | 05/07/2013 | Routine | |
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