The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. Discussed food delivery and date requirements with certified food manager. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 11/25/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Do not store potentially hazardous food items above the fill line in prep cooler and cold table. Doing so will result in high temperatures as observed today with cut melons and tomatoes.
If you have any questions, please call (703) 246-2444.
- 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: cut melons on cold table at 51F. MOVED TO ANOTHER UNIT TO COOL TO 41F or below. Sliced tomatoes at 50F on prep table MOVED TO ANOTHER UNIT TO COOL TO 41F OR BELOW.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Certified Food Manager/Certificate Process
Observation: The person in charge 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. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was observed above 200 ppm. 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 bleach solution between 50-200 ppm. Verify concentration using the appropriate test kit. SANITIZER DILUTED TO 200 PPM.
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04/08/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Hood: Every 6 months, filters cleaned every week.
Grease trap: cleaned every 2-3 months.
Pest Control: Provided by the building management, not sure about the frequency.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: washed lettuce.
Correction: 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. Note: The employee washed the lettuce again and wore gloves before handling washed lettuce.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar and water in spray bottle.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed rice scoop sitting on the lid of the container.
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. Note: The manager put scoop inside the container with rice.
- 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: boiled egg without shell buffet 63F and 59F. Greek yogurt 45F --open display refg right.
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. Note: Put both items in upight refrigerator. Discussed about pre-chilling eggs before putting on buffet and closing the curtain for the display refrigerator and not using it.
- 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 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. California roll at buffet.
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.
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03/13/2014 | Routine | |
| No violation noted during this evaluation. | 07/29/2013 | Other | |
- 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.
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 cut melon cooling in open refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: It is provided for eggs on the menu by the cashier, however, it should be on all to go menus.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the current permit to operate. Note: Requested to mail another copy of permit.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Water / Pressure / Quantity and Availability (corrected on site)
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink. They cleaned the filter of the spout and the pressure was adequate after that.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
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07/23/2013 | Routine | |
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