The purpose of this visit is to conduct a routine inspection. Facility uses TPHC (timer system) for hot hold drawers along prep line. Employee Health Policy in place. Employees aware of their assigned duties. No critical violations observed. However, remember to keep boxes from blocking any handsink. And, remember to provide shielding for your lights in the dry storage area. If you have any questions, please call the health department at 703-246-2444.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the three vat sink is blocked with boxes, preventing access by employees for easy handwashing.
Correction: Manager removed the boxes and cleared the area for easy handwashing during today's inspection. A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage area are not covered by a protective shielding.
Correction: Within 90 days, 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.
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03/18/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) recommended that employee health policy is reviewed at monthly staff meetings.
EHS discussed storage of wiping cloths, documenting temperatures and documenting cooling.
No violation noted during this evaluation. | 08/27/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed how to properly set up an ice bath, discussed cooling procedures and recommended a written detailed cleaning schedule.
- 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: soup inside of containers located by the fryers holding at 73 degrees and liquid eggs inside of containers located by the prep line holding at 47 degrees
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. The soup was relocated to a ice bath and the liquid eggs were discarded at time of inspection.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit is damaged and torn: refrigeration unit located beside ice cream machine.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.Replace gaskets on all refrigeration units when damaged or torn.
- 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 of walk-in cooler, handsink located by three vat sink, ldr freezer located by walk-in freezer, thaw cabinets,gaskets on all refrigeration units, inside of all reach-in coolers, all refrigeration units and cabinets on front line.
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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04/09/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation. | 08/29/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS discussed with manager that all staff that have passed the CFM exam need to obtain the CFM card.
EHS provided additional employee health information in Spanish.
EHS provided information on cooling in Spanish and English.
Water heater: State SUF100 150 NE 100 150,000 BTU
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours chicken cooling for 2 hours in the ice bath observed at 103°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Chicken was discarded at time of inspection.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken nuggets and chicken burrito in hot holding unit
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. All food was discarded at time of inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 1dr unit on server line by ice cream machine
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair
Observation: Observed that the plastic doors on the ice machine is observed broken and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/12/2013 | Routine | |
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