Today’s visit was to conduct a Risk Factor Assessment inspection.
Before reconstructing/modeling, please contact the Health Department (Plan Review Section) to review the plans made to the facility. Construction must occur when the facility is NOT preparing food for the public.
EHS provided additional consultation, training, handouts, and/or written instructions on: Cooling
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread
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 went over using tongs to handle bread with CFM and employee
- 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) cooked chicken 52F and cooked potatoes 60F in true 2dr preptop cooler, 2) butter 96F at room temperature
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. 1) placed in cooler, 2) reheated and stayed for hot-holding
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 3-vat sink with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Food employee reset solution to 50ppm
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12/10/2015 | Risk Factor | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Discarded
- 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: 1) raw chicken stored with raw lamb in continental 2dr preptop cooler, 2) raw chicken and raw beef stored together in true 2dr preptop cooler
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). Raw chicken was seperated onto a different container for both coolers
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooked chicken and tomato sauce cooling at room temperature with covers on them
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls by the cookline and prep area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/11/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
USE PREP SINKS AS A DUMPING STATION. KEEP HAND SINK CLEAN AND ONLY USE FOR HAND WASHING.
DISHMACHINE: N/A
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW CHICKEN STORED ABOVE TOMATOES IN THE 3DR TRUE REFRIGERATION UNIT.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CHICKEN WAS PLACED ON THE BOTTOM SHELF.
- 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: MENU BOARD ON THE WALL DOES NOT HAVE CONSUMER ADVISORY.
Correction: PLACE A CONSUMER ADVISORY ON THE WALL MENU BOARD AS IT IS ON THE CARRY OUT MENU. 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.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink IN THE KITCHEN WAS BEING USED AS A DUMP STATION TO DISCARD THAWING RAW CHICKEN PRODUCT.
Correction: USE A PREP SINK TO HANDLE FOOD. HANDSINKS ARE FOR HAND WASHING. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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07/23/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
- Duties / No Bare Hand Contact with RTE by Use of Suitable Utensils
Observation: Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination. Potential for bare hand contact observed, most ingredients that are added to cooked dishes have no utensils for dispensing.
Correction: The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact. Deli tissue or tongs shall be used to handle bread, spoons or gloved hands used to handle raw vegetables and seasonings added to curries, etc.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside refrigerators and freezers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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04/18/2014 | Routine | |
- 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)
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09/11/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please review the handouts on employee health and have all your employees read and sign the agreement form. Please contact me if you have any questions. Thank you.
NOTES:
Water Heater: AO Smith, elevated
Dishmachine: N/A
- 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: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. Observed employee washing hands, without soap, at 3-vat sink.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: chicken was observed cooling in small portions (great!) at room temperature for over an hour, observed at 79-110F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Facility has a QAC test kit even though they use bleach to sanitize.
Correction: Obtain a BLEACH (Chlorine) test kit.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Caulking is missing/peeling/dirty at the 3-vat sink and the women's restroom.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
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02/12/2013 | Routine | |
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