- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice 113F, beef 128F, black beans 108F at hot line
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. Food employee reheated items
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: Single-service silverware were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
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03/22/2016 | Routine | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Food employee rewashed hands at the handsink
- 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: dented can in dry storage
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.
- 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) salsa, cooked chicken both 45F at true 1dr cooler under crescor hot box, 2) sour cream 44F at hot and cold combo table at service line
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. salsa and cooked chicken were put back in the walkin cooler and sour cream was changed out
- Certified Food Manager/Certificate Process (repeated violation)
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.
- Critical: Conformance with Approved Procedures, Variance / Record Retention (corrected on site) (repeated violation)
Observation: Records demonstrating the monitoring of the critical control points are not being retained.
Correction: EHS went over and emphasized the importance of monitoring and record keeping of HACCP procedures and product
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09/23/2015 | Risk Factor | |
- 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) raw chicken 62F in true 1dr cooler #2 meat, 2) diced tomatoes 50F and shredded cheese 45F in true 1dr preptop cooler #2 service,
3) sour cream 45F in true 2dr preptop cooler #2 service, 4) shredded cheese 49F in cold and hot line combo
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. Raw chicken was placed back to the walkin cooler to cool down and all other items were changed out and replaced
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 1dr cooler #1, True 1dr cooler #2 meat, True 1dr preptop cooler #1 dessert
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 1dr cooler #2 meat 63F
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. Unit was found not to be in operation and CFM replugged in unit. Until went down to 33F
- 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.
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 (repeated violation)
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 / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the walkin cooler was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Insect Control Devices, Installation
Observation: Insect control device is located over blender food prep area where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Critical: Conformance with Approved Procedures, Variance / Record Retention (corrected on site)
Observation: Records of the procedures for monitoring critical control points are not being maintained. Several items (beans, sauces) prepped on 8/9 were not observed.
Correction: Retrain and remind all employees the importance of logging and monitoring temperatures and critical control paints according to facility's HACCP plan. EHS reminded CFM and food employees about HACCP procedures and record-keeping. Food employee open prepped bags and placed them in pans.
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08/11/2015 | Routine | |
The purpose of this visit was to conduct a training exercise/standardization. Thank you for your assistance and cooperation.
No violation noted during this evaluation. | 02/19/2015 | Training | |
Today's visit was a follow-up to the risk factor assessment inspection conducted last week. Manager called a third party service person during inspection to repair True 1DR cooler next to grill and agreed to fax or email the service report to the EHS. Please do not store any potentially hazardous foods in this unit until it is repaired OR use time as a public health control as discussed. For the next seven calendar days (the rest of July 2014) fax a copy of the cooling records to the EHS at the end of each day.
- 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 True 1DR cooler (next to grill) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Shredded cheese mix inside the bottom at 51F,
2) Shredded cheese mix on top at 50F,
3) Diced tomatoes on top at 51F.
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. ITEMS 1 AND 2 WERE REMOVED FROM WALKIN COOLER WHICH IS HOLDING WELL BELOW 41F ONE HOUR PRIOR AND WERE RETURNED TO WALKIN COOLER. ITEM 3 WAS IN COOLER 4 HOURS AND WAS DISCARDED.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan (corrected on site) (repeated violation)
Observation: A HACCP plan has been implemented by the food establishment for the use of a cook-chill process, but the records that are being maintained do not include cooling time/temperatures to confirm that plan requirements are being met.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required. COOLING RECORDS WERE NOT BEING MAINTAINED SINCE THE LAST INSPECTION, HOWEVER MANAGER AND EHS RECORDED COOLING TEMPERATURES FOR THREE ITEMS THAT WERE COOKED 6 HOURS PRIOR TODAY AND VERIFIED THE TEMPERATURE WAS 38F OR BELOW.
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07/24/2014 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. A follow-up inspection will be conducted on or around Thursday, July 25, 2014 to verify that all required records for the HAACP are being maintained and to verify that the True 1DR cooler (next to grill) is able to maintain food at or below 41F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the True 1DR cooler (next to grill) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cut tomatoes at 49F,
2) Shredded cheese mix at 51F,
3) Shredded white cheese at 47F.
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. ITEMS THAT WERE IN TRUE 1DR COOLER 2-3 HOURS OR LESS WERE MOVED TO WALKIN COOLER HOLDING AT 25F. ITEMS THAT WERE IN COOLER MORE THAN 3 HOURS WERE DISCARDED.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: A HACCP plan has been implemented by the food establishment for the use of a cook-chill process, but the records that are being maintained do not include cooling time/temperatures to confirm that plan requirements are being met.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required.
- Certified Food Manager/Certificate Process (repeated violation)
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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07/17/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with Employee Health documents in Spanish for future use. EHS provided handouts on using Time as Public Health Control. EHS discussed option of using time as a public health control for freshly prepared diced tomatoes, salsa and horchata. At least one of the two managers on duty today during the inspection needs to fax or email a copy of the CFM photo card no later than the end of January 2014.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employee fail to wash hands after handling raw steak and before putting on gloves.
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.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food item that are not easily identified by appearance were observed without a label:--------cooking oil 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.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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01/09/2014 | Routine | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection. The complainant ordered a beef taco with lettuce, tomato and salsa. Complainant reports biting into beef taco and biting into a slimy ventricle. Complainant sent back the beef taco and ordered a chicken taco. The complainant's friend also ordered chicken taco and do not get sick. However complainant reports sitting sick about 12 hours after eating at above facility. EHS discussed complaint with manager who was not aware of the complaint. No other reports of illness were reported to facility. Please see routine inspection report for additional information.
No violation noted during this evaluation. | 01/09/2014 | Complaint | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw beef and raw chicken stored adjacent to each other on the bottom shelf of the True 1 DR flat top refrigerator ( next to grill ).
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: MANAGER REMOVED THE ITEMS AND STORED THEM CORRECTLY.
- 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 scoop for the chips stored on top of the cabinet with food contact surface facing down.
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. CORRECTED: DISCUSSED WITH THE MANAGER WHO STORED THE SCOOP IN THE CORRECT MANNER.
- 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:Observed raw chicken at 48F and raw beef at 54F in theTrue 1 DR flat top ( near grill) , Salsa at 56F and Gaucomole at 52 F in the True 1 Dr prep refrigerator ( opposite sink), Gaucomole at 65F, Sour cream at 61F and Salsa at 60 F in the True 2 DR prep refrigerator ( near phone)
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.CORRECTED: RAW CHHICKEN AND BEEF WERE DISCARDED AND OTHER ITEMS MOVED TO THE WALK IN REFRIGERATOR.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 1 DR prep top ( opposite sink ) observed at 58F, True 2 DR prep top (near phone) observed at 68F and True 1 DR prep top ( next to grill) observed at 49F using a thermometer.
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.CORRECTED: EQUIPMENT WAS FOUND NOT CONNECTED TO ELECTRICAL SOCKET, WAS RECONNECTED AND COOLING WAS AT 41F.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean spoons were observed stored with the food-contact surface facing upward near the juice machine.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. DISCUSSED WITH CFM TO TRAIN EMPLOYEES TO PLACE SINGLE SERVICE UTENSILS WITH HANDLES FACING OUTWARD.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back area near the 3 VAT sink is being used to store plastic trash bags.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED: MANAGER REMOVED THE BAGS FROM THE AREA.
- 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. Observed no hand wash signs at the hand wash sink in both men's and women's restrooms.
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 BY EHS TO THE FACILITY.
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10/15/2013 | Routine | |
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