PLEASE REMEMBER TO NEVER TOUCH READY TO EAT FOODS WITH BARE HANDS. ALWAYS USE GLOVES OR UTENSILS TO PLACE FOOD ON PLATE.
*Food Employees must wash hands:
BEFORE: food preparation, putting on gloves, working with clean equipment utensils, unwrapped single service or single-use items
- 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 FOOD EMPLOYEE TOUCH RAW PORK BELLY WITH BARE HANDS PRIOR TO COOKING, AND TOUCHED GREEN ONION GARNISH WITHOUT WASHING HANDS IN BETWEEN.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS BEFORE PUTTING ON GLOVES.
- 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: OBSERVED FOOD EMPLOYEE GARNISH PORK DISH HANDLING GREEN ONIONS WITH BARE HANDS. OBSERVED SERVER AND FOOD EMPLOYEE TOUCH GREEN SALAD LEAVES WITH BARE HANDS. OBSERVED FOOD EMPLOYEE CUT AND HANDLE JALEPENOS WITH BARE HANDS.
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. EHS EXPLAINED PROPER GLOVE USE AND CONTAMINATION PREVENTION.
- Food Contact Surface/Smooth, Easily Cleanable (corrected on site)
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. OBSERVED FOOD EMPLOYEE ATTEMPT TO PLACE GREEN SALAD LEAVES IN WICKER BASKET THAT IS UN-SMOOTH AND UNCLEANABLE.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface. EHS EXPLAINED THAT WICKER BASKET IS NOT A PROPER FOOD-CONTACT SURFACE DISH. FOOD EMPLOYEE PLACED PAPER LINER IN BASKET BEFORE PLACING FOOD ITEM IN BASKET.
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12/09/2015 | Routine | |
Please send copy of updated Menu with Asterisks (*) next to Filet Mignon and Sauteed Beef as served rare or undercooked. Please include Consumer Advisory statement on bottom of Menu indicating the following: "This food items may be served raw or undercooked. Consuming raw or undercooked food items may increase risk of food-borne illness."
**Please send copy of corrected Menu to Health Department by 6/29/15. Thank you.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: FILET MIGNON, SAUTEED BEEF (SLIGHTLY RAW)
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. EHS EXPLAINED PROPER PROCEDURES FOR CONSUMER ADVISORY.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. OBSERVED SANITIZER SOLUTION AT 3VAT SINK AT HIGH LEVELS WHEN TESTED WITH TEST STRIP.
Correction: Maintain the concentration of BLEACH solution at 150ppm. Verify concentration using the appropriate test kit. CFM REMADE SOLUTION AT ACCEPTABLE LEVELS.
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06/17/2015 | Risk Factor | |
Observed Food and Drink menu printed in only Korean. Please create updated menu with food items listed in English. Please remember to include Consumer Advisory with asterisk and note on bottom of page for any foods that are served Raw or Undercooked (i.e. Steak) and send to Health Department within 30 days.
Please ensure that a Certified Food Manager is present during ALL hours of operation.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: PLEASE CREATE LABEL FOR FLOUR, SALT, SUGAR, ETC. IN DRY STORAGE CONTAINERS.
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
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED BOWLS USED AS SCOOPS FOR DRY STORAGE FOOD ITEMS INCLUDING SALT, SUGAR, FLOUR.
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. PLEASE ATTAIN SCOOPS WITH HANDLES FOR DRY STORAGE FOOD ITEMS.
- 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: Steak
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED WOOD RACK USED AS SHELVING FOR DRY STORAGE FOOD ITEMS INCLUDING FLOUR, SALT, SUGAR IN DRY STORAGE AREA.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PLEASE PAINT OR COVER WITH SEALANT TO CREATE SMOOTH, CLEANABLE SURFACE.
- 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. OBSERVED ICE BIN 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.
- 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.
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11/17/2014 | Routine | |
Send a final version of the menu to the health department when it is received. Make the modification as discussed.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in September 2014.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: A.O. Smith BTC-100
- Cutting Boards / Resurface / Discard
Observation: The cutting board on the push cart in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Replace or re-surface the cutting board.
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09/04/2014 | Pre-Opening | |
Provide a copy of the menu at the next pre-opening inspection. It is recommended that the temperature gauge on the reachin freezer be repaired. It was reading inaccurately. A thermometer has been placed inside the freezer at this time.
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: The consumer advisory is not on the menu for filet mignon.
Correction: Add an asterisk, as described, and the consumer advisory statement to teh menu. The advisory applies to filet mignon.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1) Beverage Air 2DR prep refrigerator
Correction: 2) Everest 2DR prep refrigerator.
- Equipment / Good Repair / Components / Gaskets
Observation: There are not three stoppers for the 3 vat sink.
Correction: Provide a stopper for each sink of the 3 vat sink. Each sink must be able to hold water.
- Handwashing Signage at Handwashing Facilities Required
Observation: There are not handwashing signs at the handsinks in the restroom or in the kitchen.
Correction: Provide handwashing signs at all handsinks to remind employees to wash their hands.
- Physical Facilities Good Repair
Observation: Caulk is damaged along the back of the 3 vat sink.
Correction: Remove old caulk and apply new caulk along the back of the 3 vat sink. There should be no "valleys" to collect water at the top of sink.
- Ventilation Systems, Shall Be Clean
Observation: The hood exhaust system has not been professionally cleaned to the roof within the last six months.
Correction: Within 14 days, provided evidence (receipt) that hood exhaust system has been professionally cleaned to the roof.
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09/02/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Cafe Sole, 7127-A Columbia Pike, Annandale, VA 22003 »