The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. 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. Dish machine not in service during today's inspection. 2DR upright cooler was observed in defrost cycle today. Food temperatures during this time period in this unit were observed as indicated above. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
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: "Pancake" and "French Toast" contain eggs any style. ASTERISK WAS ADDED DURING TODAY'S VISIT.
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.
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06/23/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Hood: Every 6 months. It was due for cleaning in Feb 2014 per the label. Please make sure the hood system is cleaned per the schedule. Filters cleaned every 3 weeks.
Pest Control: Monthly.
Dish Machine: Same, not in use
Grease Trap:
Reminders:
1) Pre-chill all the foods to 41F or below before putting on ice at the preparation line. Do not over fill the containers and make sure ice is surrounding all sides of the container not just the bottom of the container.
2) Monitor temperatures.
3) Use walk-in cooler for cooling foods.
4) Adjust temperature for the 2DR upright refrigerator in front to 36F during summer.
5) Make sure that each employee signs the employee health policy before starting work.
(Time reflects inspection time only)
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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." Observed that the owner had not signed the EH policy agreement and did not demonstrate knowledge about it. The EHS provided training again and provided handouts in Korean again.
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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to change gloves and wash her hands after breaking raw shell eggs and before touching the bagel to prepare sandwich with the same 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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed sliced turkey cooling with a wrap and lid on. Also, food like sliced tomatoes, sliced cheese, etc is not being cooled inside the refrigerator and put on prep top on ice.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: (REPEAT) The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes 55F (overfilled), cream cheese 52F, sliced cheddar 50F, sausage patties 44F--on ice at cookline. 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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: chicken salad, grilled chicken
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Panini maker
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized. NOTE: clean and remove grease from the panini maker.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink in dish washing area.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/11/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Pest Control: Every month
Hood: Every 6 months.
Dishmachine: CMA #C2 (not in use)
Provided new handouts for the Employee Health Policy. The signed agreements are from the older version of the policy.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Sliced american 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.
- Equip/Utensils/Linens/Single-Service/Original Package (repeated violation)
Observation: Coffee filters were observed stored unprotected at the coffee station.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the cookline being used to dump ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handwashing sink near 3-vat sink piping is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at handwashing sink at 3-vat. the soap in the dispenser was dirty uncovered and seemed like not in use for a long time.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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09/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cafe Woodland, 13221 Woodland Park Road #110, Herndon, VA 20170 »