The purpose of today's visit was to conduct a routine inspection. Observed very good hand washing by food employees. Every 30 minutes employees are required to wash their hands in addition to when changing gloves & tasks, etc. Food temperatures are taken hourly and recorded on a temperature log. Facility is clean and organized. Good active managerial control was observed during the inspection. No violations observed.
No violation noted during this evaluation. | 01/14/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Facility was clean and organized. Observed very good date marking. Discussed with manger the importance of hand washing and when hand washing needs to occur such as when changing gloves and or tasks.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEES CHANGE GLOVES AFTER HANDLING RAW MEATS WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER WHEN HAND WASHING NEEDS TO OCCUR.
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11/03/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided information for certified food manager identification card.
- 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:
2drawer: Carnitas 56F, Raw Chicken 46F
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. MANAGER REMOVED FOOD FROM THE REFRIGERATOR DRAWERS AND PLACED THE PRODUCT IN THE WALK IN COOLER TO COOL DOWN TO 41F.
- 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: 2 drawer refrigeration unit underneath grill 60F
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. MANAGER WILL NO LONGER USE THE REFRIGERATION UNIT UNTIL IT IS REPAIRED.
- Certified Food Manager/Certificate Process (repeated violation)
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.
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04/03/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: cooling log, sign and methods in English and Spanish as reference.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution in the sanitize basin of the three compartment sink. Observed one food employee immerse a cleaned knife in sanitizer at sanitize basin for only 10 seconds. Observed a second food employee immerse knives and cutting board in sanitizer at sanitize basin for less than 10 seconds. Per instructions of the sanitizer label, effective sanitization occurs after 60 seconds.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. DISCUSSED WITH MANAGER AND FOOD EMPLOYEES. DISHES WERE SANITIZED FOR THE CORRECT TIME OF ONE MINUTE.
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12/04/2014 | Risk Factor | |
- Critical: Reheat Commercially Processed Food to 135°F for Hot Hold (corrected on site)
Observation: The following ready-to-eat food taken from a commercially processed, hermetically sealed container, or food from an intact package from a food processing plant was not reheated to the proper temperature for hot holding:black beans=90-F/115-F
Correction: pinto beans = 90-F/114-F
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (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: cut grilled steak=114-F
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. (reheated to 182-F)
- 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:sour cream =53-F
Correction: guacamole =52-F, pico de gallo = 48-F
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05/05/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation. The complaint was received by the Health Department on March 20, 2014. Complainant alleges that they and a family member ate a steak bowl from above facility on March 16, 2014 around 6:45 pm. EHS called complainant and per phone conversation steak bowl contained, steak, rice (not sure whether brown or white rice), black beans, onions & green peppers, all salsas, lettuce, cheese and sour cream. Complainant and family member had symptoms of diarrhea, vomiting and cramping around 14 hours later and 7 hours later respectively. EHS discussed complaint with manager. Manager was not aware of complaint. Manager did not have written documentation of Employee Health on file in facility. EHS asked manager to fax signed Employee Health agreements within 5 calendar days. Note: Per corporate policy all items on front service line have maximum holding times for quality reasons less than 2 hours.
- 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: 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:
1) Black beans in front steam table observed at 121-129F,
2) Brown rice after mixing with other ingredients at 121F,
3) Steak in front steam table after cutting at 114-125F,
4) Steak after cooking and cutting at 125-137F.
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. DISCARDED PER CORPORATE POLICY
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03/25/2014 | Complaint | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS provided manager with CFM guidelines and updated Employee Health policy (red folder) in English and Spanish for future use with new employees. Manager agreed to fax or email a copy of the CFM card before the end of January 2014.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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01/10/2014 | Routine | |
- 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)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed shredded cheddar cheese at 50F on the Continental 2 door prep top, shredded cheddar cheese at 50F inside the Continental 2 door refrigerator - PUT IN THE WALK IN
Correction: pico de gallo at 46F on the Continental prep top - PUT IN THE WALK IN
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution in the 3-vat sink was measured at 500 ppm. 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 quaternary ammonia solution at 150-400ppm. Verify concentration using the appropriate test kit.
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07/11/2013 | Routine | |
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