- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.WHEN CHECKED WITH CHLORINE TEST STRIP THE SANITIZER SOLUTION CONCENTRATION IN THE LOW TEMPERATURE DISH MACHINE WAS AT LESS THAN 10 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.THE CONTAINER WAS CHANGED WITH NEW CONTAINER OF CHLORINE AND SANITIZER SOLUTION WAS TESTED AT AROUND 100 PPM WITH A CHLORINE TEST STRIP.
- 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.OBSERVED LARGE AREAS OF BLACK MOLDY SUBSTANCE INSIDE THE ICE BIN.
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. DISCUSSED WITH MANAGER , ICE WILL BE REMOVED AND ICE BIN CLEANED TODAY.
|
11/23/2015 | Risk Factor | |
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. OBSERVED SEVERAL BOTTLES OF JUICE AND ALCOHOL BEING COOLED IN THE BEVERAGE ICE .
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. DISCUSSED WITH MANAGER AND BOTTLES WERE REMOVED FROM ICE AND ICE DISCARDED AND REPALCED WTH FRESH ICE.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the KITCHEN OVER THE PREP COUNTERS AND PREP AREA OF THE REFRIGERATORS are not covered by a protective shielding. OBSERVED ALL THE LIGHTS IN THE PREP AREA OF THE KITCHEN DID NOT HAVE SHEILDS
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.DISUCSSED WITH MANAGER TO PLACE SHEILDS OVER THE LIGHT FIXTURES AT THE PREP AREA.
|
06/15/2015 | Routine | |
| No violation noted during this evaluation. | 12/10/2014 | Risk Factor | |
| No violation noted during this evaluation. | 06/11/2014 | Routine | |
- 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 SLICING WATERMELON FOR THE FRUIT SALAD 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.CORRECTED: EMPLOYEE WASHED HANDS AND WORE GLOVES.
- 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 CHICKEN STORED OVER GROUND HAMBURGER PATTIES IN THE KELVINATOR 1 DR UPRIGHT REFRIGERATOR.
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: CFM WERE REARRANGED THE ITEMS CORRECTLY. AN ILLUSTRATED HAND OUT WAS PROVIDED TO PLACE ON THE DOOR OF THE REFRIGERATOR.
- 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:OBSERVED DICED CHICKEN X2 AT 49F, 48F AND SHREDDED CHEESE AT 46F IN THE 2 DR FLAT TOP 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.CORRECTED: ITEMS WERE REMOVED AND PLACED IN THE WALK IN REFRIGERATOR.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.OBSERVED THAT THE MENU HAS COSUMER REMINDER BUT NO DISCLOSURE FOR THE ITEMS IDENTIFIED WITH AN ASTERIX.DISCUSSED WITH CFM TO ADD THE DISCLOSURE STATEMENT TO THE MENU.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the bucket with a concentration of 0 ppm total quaternary ammonium compound using a test strip..
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.CORRECTED: CFM REPAIRED A BLOCKED TUBE AND WAS ABLE TO OBTAIN SANITIZING SOLUTION MEASURING 200PPM WHEN CHECK WITH A QUAT TEST STRIP.
|
12/30/2013 | Risk Factor | |
This follow up is to check status of water heater that was not working at the last inspection. All corrected violations have been marked as corrected. Water heater has been repaired. Hot Water@ handsink is 122F and @ 3 VAT is 121F
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ice machine door is not in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/26/2013 | Follow-up | |
- 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.
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)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:OBSERVED BOTTLES OF OIL AND BUTTER NEAR THE ARCTIC AIR THAT WERE NOT LABELED.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. CORRECTED: CFM LABELED THE BOTTLES.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the PREP TABLE OPPOSITE THE FRYER are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater / boiler serving the food service establishment is not working. OBSERVED THAT THERE WAS NO HOT WATER AVAIALABLE AT THE ESTABLISHMENT AT THE TIME OF THIS INSPECTION. THE HOT WATER HEATER IS NOT WORKING.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.
- 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.CORRECTED: EHS PROVIDED FACILITY WITH TWO HAND WASH SIGNS.
- Physical Facilities Good Repair
Observation: Observed that the ice machine door is not in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. OBSERVED SPRAY CANS WITH CLEANING SOLUTION OUTSIDE NEAR THE BAR AREA THAT WERE NOT LABELED.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. CORRECTED: DISCUSSED WITH CFM ON PROPER LABELING OF CONTAINERS.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.OBSERVED HOT SHOT ANT BAIT BELOW THE HAND SINK IN THE KITCHEN.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. CORRECTED: CFM REMOVED THE PESTICIDE FROM THE AREA.
|
06/24/2013 | Routine | |
Restaurant representatives - add corrected or new information about Carpool, 208 Elden St, Herndon, VA 20170 »