Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 150-400ppm. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Management has decided to use "Time as a public health control" for foods at the service line. See hand out provided.
5. Management should ensure all refrigeration units operate between 36f-38f to ensure foods remain at 41f or below and are equipped with visible, working thermometers.
6. Management should ensure approved vegetable washes are dispensed at the appropriate concentrations according to directions.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- 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: 1. Braised beef stored inside the Alto-Shaam hot holding cabinet: 99f, 2. Chicken stored inside the Alto-Shaam hot holding cabinet: 132f, 3. Black lentils stored inside the Alto-Shaam hot holding cabinet: 116f, 4. Brown rice stored in the steam well at the to-go area: 99f.
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. DISCUSSED WITH THE MANAGER. MANAGER HAD A STAFF MEMBER REHEAT THE FOODS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Milk stored inside the Continental 1DR UPR refrigerator at the cash register station for beverages: 44f.
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. DISCUSSED WITH THE MANAGER. MANAGER HAS CALLED FOR SERVICE ON THE REFRIGERATOR AND WILL REORGANIZE THE STORAGE OF THE MILK SO THAT IT IS AT THE TOP OF THE UNIT WHERE IT IS COLDEST.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F: 1. 1DR flat top refrigerator at the service line, 2. Continental 1DR UPR refrigerator at the cash register for storage of beverages.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL REFRIGERATION UNITS HAVE THERMOMETERS THAT ARE FUNCTIONING PROPERLY AND ARE LOCATED IN THE FRONT OF THE UNITS WHERE THEY ARE EASILY SEEN.
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03/31/2016 | Routine | |
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors contributing to foodborne illness with staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate any food thermometers at least once a week in the ice water bath to 32f to ensure accuracy.
3. Management should train staff to use shallow sheet pans to cool down hot foods rapidly.
4. Management should train staff to use ice and cold water to create "baths" so containers of food are deeply immersed to keep foods at 41f or below.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Beef meatballs at the to go station: 98f, 2. White rice at the to go station: 108f, 3. Diced cooked chicken at the to go station: 112f, 4. Diced cooked chicken inside the Alto-Shaam hot holding cabinet near the grill: 114f, 5. Diced cooked chicken at the service line: 118f.
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. DISCUSSED WITH MANAGER. MANAGER WILL REHEAT THE FOODS TO 165F.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose extending below the flood level rim of the 3-vat sink.
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. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap. DISCUSSED WITH MANAGER. MANAGER WILL ORDER A NEW HOSE TO CREATE THE AIR GAP AND PREVENT BACK FLOW. CHANGE THE HOSE OUT WITHIN 10 BUSINESS DAYS.
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11/24/2015 | Routine | |
This was a routine inspection and a follow up inspection will be conducted to verify compliance with repeat violations and walk in cooler
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Braised Lamb 120F, Rice 105F, Diced Chicken 105F (all at the online order)
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. ADVISED MANAGER TO REHEAT ITEMS 165F OR REPLACE THEM WITH HOT FOOD AT MINIMUM OF 135F AND COMPLIED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: YOGURT 50F, DICED TOMATO 50F, ROAST BEEF 44 in Walk in cooler
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.
- 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: WALK IN COOLER
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.
- 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. 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 / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Physical Facilities Good Repair
Observation: Observed A MISSING LIGHT SHIELD IN THE KITCHEN.
Correction: Repair/replace light shield. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/15/2015 | Routine | |
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.
- 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: feta on cold table at 60F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Feta had recently been placed on cold table. Ice was added to cool to 41F or below.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior of ice bin was observed 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.
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12/16/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation. Complainant alleged they had become ill after consuming meatballs, spicy hummus, and tzatziki sauce on 4/25/14.
During today's visit all related temperatures were observed to be in compliance. Employee health policy was in compliance, and good handwashing was observed.
Complaint is not confirmed.
Thank you for your time today.
No violation noted during this evaluation. | 05/02/2014 | Complaint | |
The purpose of this visit was to conduct a routine inspection. Remember check hot holding temperatures at the service line to ensure rice is maintaining a hot holding temperature of at least 135F or above. Good handwashing practices were observed today. Thank you for your time. If you have any questions, please do not hesitate to contact the health department at the number listed above.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice (x2) on hot line at 115F and 125F.
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. RICE WAS REHEATED.
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05/02/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment
No violation noted during this evaluation. | 12/27/2013 | Risk Factor | |
The purpose of this visit was to perform a routine food safety inspection
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large containers of foods were placed in prep coolers at elevated or room temperatures without pre-cooling
Correction: see comment below.
- 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-door prep cooler #1 at serv line - roasted red pepper hummus: initial 46F, final 40F (ambient - initial 45F, final 40F). 1-door prep cooler #2 at stove - tomato sauce: initial 44F, final 38F (ambient - initial 46F, final 39F). Service Line cold hold unit #1 (sauces): hummus 44F, eggplant/red pepper 43F. Service Line cold hold unit #2 (vegetables): chopped tomato/onion 44F.
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. CORRECTIVE ACTION: Foods out of temperature were moved to the walk-in cooler for cooling, prep coolers and line units adjusted and temperatures reduced. See note in Comments below regarding prep coopers.,
- Food Labels / Labeling / Bulk Food (repeated violation)
Observation: Consumer self-dispensing bulk food bin containing the following food items were not properly labeled: rice, flour.
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3-compartment dish washing sink are leaking
Correction: CFM stated there is frequently water on the floor which must be mopped.
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09/27/2013 | Routine | |
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