Today’s visit was to conduct a risk factor assessment inspection.
Good Retail Practice(s) was observed and recorded today:
Section 46, 4-302.14 Sanitizer test kit required
Observation: No test kits were present in the facility for sanitizer
Correction: Obtain a quatenary ammonia sanitizer test kit
EHS provided additional consultation, training, handouts, and/or written instructions on: quat sanitizer
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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: butter 55F at room temp
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food employee melted butter and put on warmer to keep hot
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: rose lassi in 1dr glass cooler prepped on 3/13
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. EHS went over date-marking with CFM
- 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. (see handout provided). 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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quat sanitizer solution was measured at over 400ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quat solution at 200-400ppm and/or according to manufacturer's instructions. Verify concentration using the appropriate test kit. CFM reset solution to 300ppm
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03/17/2016 | Risk Factor | |
This visit was conducted to do a Routine inspection.
NOTES:
3 VAT sink set up reviewed with staff.
Health Policy provided and reviewed.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3 vat sink sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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. Raw shell eggs stored above cut onions in 1 dr prep unit at cook line
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.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Plant Food Cooking to 135°F for Hot Holding (corrected on site)
Observation: Vegetables intended for hot holding were not cooked to the proper temperature. potato patty tested at 117, 109 at cooking station
Correction: Recooked to 150 F Vegetables that are cooked for hot holding shall be cooked to a minimum temperature of 135°F.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: There was no sanitzing solution at the facility.
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. Owner bought bleach and dishes were re-washed and sanitize
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09/18/2015 | Routine | |
The purpose of this visit was to conduct a pre-opening inspection.
Environmental health specialist discussed employee health and active managerial control.
Approval is hereby granted for the issuance of the health department permit. This inspection report shall serve as your permit. A routine inspection will be conducted within 30 days. No equipment additions/changes/replacements are allowed without HD approval.
Estimated opening date: August 22, 2015.
No violation noted during this evaluation. | 08/19/2015 | Pre-Opening | |
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