The purpose of this visit was to conduct a risk factor assessment in response to a foodborne illness complaint. Ensure a certified food manager is present at all times.
Management was aware of complaint. All food temperatures observed in compliance during today's visit. Proper food storage to prevent cross-contamination was observed. Employee health policy was reviewed recently with employees. Establishment may not operate without the presence of a certified food manager. If you have any questions, please call (703) 246-2444.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Certified Food Manager arrived during inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
|
11/04/2015 | Risk Factor | |
| No violation noted during this evaluation. | 09/14/2015 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a foodborne illness complaint. Monitor food temperatures to ensure refrigerated, potentially hazardous food items are cold-holding at or below 41°F. If you have any questions, please call (703) 246-2444. Thank you for your time today.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheddar cheese (x2) in 2DR salsa cooler at 46F and 45F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Cheddar cheese was moved to walk-in cooler to cool to 41F or below.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the fax prep area is blocked by a spray bottle and other items, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Items blocking the hand sink were removed to allow for adequate hand washing.
|
08/27/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Ensure a certified food manager is present at all times during food prep and operation. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken on hot table at 119F. Discussed with person in charge. Reheated to 181F before placing on hot line.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
|
01/22/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Note: Food delivered when the facility is closed. They drop off everything in walk-in refrigerator and note the temperature of the walk-in.
Facility Data:
Hood: Every 6 months and filters every day.
Grease trap and Pest Control: Every month.
REMINDERS:
**Monitor cook temperatures and holding temperatures.
**Do not leave walk-in refrigerator open.
**
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
** It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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." New employees did not sign the agreement.
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 were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked pork 130F--service line.
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. Note: Discarded.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: 1DR flat top @cookline
Correction: also, the self closing device for the walk-in refrigerator is missing.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
|
04/09/2014 | Routine | |
The purpose of today's visit is to conduct a complaint inspection. The complainant alleged that they ordered chicken burrito bowl with corn and vegetables on December 11th and 13th. Both times the complainant and spouse had vomiting and diarrhea 3 hours after eating at the facility.
Observed good handwashing practice. Good cold holding, hot holding, and cooking temperatures. See temperatures noted above.
Monitor hand washing practice and employees shall not wear watch or bracelet as it does not help with proper handwashing.
REMINDER: Do not put trash on the ground behind the back door. It should be in a cart and the cart should be taken to dumpster as soon as it is full.
- 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." Two new employees started today were not trained for EH policy. Note: Trained during inspection and they signed the agreement.
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)
- Jewelry Prohibition
Observation: Employees observed wearing wrist bands, bracelets and watch while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Observed a metal pan and wet wiping cloth inside the hand sink located near walk-in refg.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
|
12/18/2013 | Complaint | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open coffee cup and food in a box at cookline on shelf.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
|
10/25/2013 | Risk Factor | |
The purpose of today's visit is to conduct a complaint inspection. Complaint received on 7/10/2013. The complainant alleged that the trash is piled up.
CERTIFIED FOOD MANAGER
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
** It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container that is used to collect trash and wheel it to the dumpster does not have a lid.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse Container / Removal Frequency to Prevent Odors and Harborage Conditions (corrected on site) (repeated violation)
Observation: Observed the trash cart without lid was full and overflowing and trash on the ground by the back door.
Correction: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract and harbor insects and rodents.
|
07/10/2013 | Complaint | |
The purpose of today's visit is to conduct a complaint inspection. Upon inspection observed trash bags behind the facility.
The complainant alleged that "The staff literally throws the trash (bags, boxes, excess food, etc) right out the back door and into a huge pile. They leave it sitting all over the ground for hours. The area smells, is unsightly and obviously will bring pests to the community."
Do not allow trash bags to accumulate behind the facility. It could attract rodents and pests.
- Refuse Container / Removal Frequency to Prevent Odors and Harborage Conditions (corrected on site)
Observation: Trash sitting outside back door in trash bags. Observed birds around the trash bags and food on the ground.
Correction: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract and harbor insects and rodents. Remove all the trash and do not allow the trash bags to accumulate behind the facility.
|
06/27/2013 | Complaint | |
The purpose of this visit was to investigate a complaint received on 1/18/13. The complainant alleged that some of the chicken in the burrito bowl they were served was raw. Logs of chicken/beef final cooking temperatures are kept on a daily basis. Temperature logs from 1/18/13 showed final cooking temperatures for batches of chicken at 168(10:18 AM)/169(11:30 AM)/170(2:00 PM) degrees F. PIC knew minimum cooking temperature for raw chicken, and demonstrated how final cooking temperature is taken prior to removing chicken from the grill. Final cooking temperatures for chicken taken by EHS were satisfactory as shown above.
Complaint was not confirmed.
No violation noted during this evaluation. | 01/22/2013 | Complaint | |
The purpose of this visit was to conduct a routine inspection. Water Heater information: NORITZ N-084M. PIC explained date marking procedure for commercially produced food products, and provided date marking fact sheet.
- Duties / Monitor Cook Temperatures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. Temperare log for 1/20/13 final cooking temperatures of 142(5:45 PM)/143(6:10 PM) degrees F for beef and 163 (7:00 PM) degrees F for chicken.
Correction: PIC knew required minimum cooking temperatures for raw meat and poultry. PIC will insure all employees are trained in required minimum cooking temperatures for raw meat and poultry, and observe their performance to see that this knowlege is demonstrated.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Utensils were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the three compartment sink allow for splash out onto the kitchen floor when a sink is drained.
Correction: Repair/reallign drainage piping so that water does not splash onto the kitchen floor, while maintaining the required air break.
|
01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chipotle Mexican Grill #517, 1144 Elden Street, Herndon, VA 20170 »