The purpose of today's visit was to conduct a routine inspection. EHS observed several critical violations during today's inspection. All critical violations were corrected during today's inspection, except one. During the routine inspection conducted on January 21, 2015, EHS advised the CFM on duty that day to use methods that facilitate rapid cooling after the tomatoes are diced (used for pico de gallo) and after the cheese mixture is shredded. Please verify that tomatoes (used for pico de gallo) and cheese are reaching 41F within 4 hours. Please implement rapid cooling methods and utilize the cooling handouts previously provided. A follow-up inspection will be conducted within fourteen calendar days to verify that all critical violations are corrected and/or remain corrected.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employee fail to wash hands in between glove changes in the cookline area.
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 EMPLOYEE WHO REMOVED GLOVES, DISCARDED GLOVES, WASHED HANDS AND PUT ON A NEW CLEAN PAIR OF GLOVES.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection-------------Observed food employee drinking from open cup along the cookline.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. DISCUSSED WITH CFM, CFM DISCUSSED WITH FOOD EMPLOYEE WHO LEFT THE COOKLINE AND FINISHED DRINK IN DINING AREA.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:
1) Shredded cheese mixture at 47F after cooling over 5 hours in Walkin Cooler,
2) Pico de gallo at 45F after cooling over 5 hours in Walkin Cooler,
3) Pico de gallo at 47F after cooling over 5 hours in Continental 1DR cooler in back used for carry-out orders,
4)Pico de gallo at 45F and Shredded mozarella cheese at 48F after cooling over 5 hours in Continental 2DR cooler in front.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). ALL ITEMS WERE OBSERVED COVERED WITH PLASTIC WRAP AND WERE UNCOVERED AND PLACED IN WALKIN COOLER HOLDING AT 34F TO RAPIDLY COOL. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TO VERIFY PROPER COOLING TEMPERATURES AND METHODS.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:---------shredded cheese mixtures and diced pico de gallo cooling covered tightly with plastic wrap in multiple coolers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:---------cooked chicken at 108-117F sitting out at room temperature.
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. OBSERVED REHEATED TO 188F.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 wiping cloth buckets with a concentration of less then 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.EMPLOYEE RE-MADE SANITIZER SOLUTION FOR WIPING CLOTH BUCKETS TESTED AT CORRECT CONCENTRATION.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.----------Observed food employee prepare a quaternary ammonium sanitizer bucket and then move bucket to the front line without testing the concentration. When EHS tested the concentration it was in excess of 500 ppm.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice dispenser at the fountain drink area observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: -------------observed food employee wash rice cooker pot and then fail to sanitize before taking to the front cookline to use.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS DISCUSSED WITH EMPLOYEE, WHO SET UP SANITIZE BASIN AT THREE COMPARTMENT AND PROPERLY SANITIZED THE RICE COOKER POT.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Observed rice cooker pot moved to the cookline for use 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. EMPLOYEE FULLY DRIED WITH CLEAN PAPER TOWELS.
- 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.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at back handwashing sink near the three compartment sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the quaternary ammonium sanitizer solution in some wiping cloth buckets was measured to exceed 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 ammonium sanitizer solution at 200 ppm or 150 ppm (depending on sanitizer label). Verify concentration using the appropriate test kit.
|
07/08/2015 | Routine | |
The purpose of today's visit was to investigate a complaint received by the Health Department via email/web on Tuesday, February 17, 2015. The complainant visited the facility on the afternoon of Tuesday, February 17 and noted observing "a significant amount of dust, dirt and grime in the ventilation grills, including the grill that sits almost directly over the food station, and dust and dirt accumulation on some on the support rods holding the ventilation ducts. EHS discussed the complaint with the manager who was not aware of the complaint. EHS did observe that a large ceiling vent partially above the front food service line was dusty and in need of cleaning. A company maintenance person was in the facility during the inspection and shared with EHS and manager that he would obtain the equipment to clean the vent by the end of the week. Complaint confirmed.
No violation noted during this evaluation. | 02/19/2015 | Complaint | |
The purpose of today's visit was to conduct a routine inspection. EHS discussed with CFM and provided the following handouts: CFM guidelines, no bare hand contact in English and Spanish and cooling log, sign and methods in English and Spanish. Note to Manager: please use methods that facilitate rapid cooling after the tomatoes are diced and after the cheese mixture is shredded. Please verify that tomatoes and cheese are reaching 41F within 4 hours. Also please verify that cooked chicken and cooked steak remain at or above 135F after the Cook cuts the chicken and steak and before placing on the steam table service line. Please fax or email the CFM photo card within 21 calendar days.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: washed romaine lettuce for salads.
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. THE SECTION OF WASHED ROMAINE LETTUCE THAT WAS TOUCHED WITH BARE HANDS WAS RE-WASHED AND CFM INSTRUCTED FOOD EMPLOYEE TO WASH HANDS AND PUT ON SINGLE USE GLOVES TO PREVENT BARE HAND CONTACT.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--------observed recently diced tomatoes and recently shredded cheese mixture cooling in containers that are tightly covered with plastic wrap. All containers were relocated in Walkin Cooler and front service cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 21 calendar days. A copy of the photo identification card needs to be faxed to the Consumer Protection Program at (703) 653-9448.
|
01/21/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pico de gallo=44-F, guacamole =49-F, sour cream=45-F,
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. (relocated)
- 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the 3-compartment sink station hand handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. ( towels provided during the inspection.)
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (repeated violation)
Observation: The concentration of the quaternary ammonium compound (QAC) sanitizer solution was measured at 400 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 QAC solution at 200 ppm. Verify concentration using the appropriate test kit.
|
07/30/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:sour cream=48-F, corn salsa =48-F, pico de gallo=50-F, guacamole =52-F/55-F.
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. (Placed on ice bath temporarily)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in several reach-in refrigerators.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Install a thermometer in each refrigerator that does not have one, to monitor the air temperature of the unit to ensure proper cold holding of potentially hazardous foods preventing the growth of harmful bacterial.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Two-door under counter Continental refrigerator on the serving line.
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. Adjust the temperature to 34/36-F due to it's location and use, to ensure proper cold holding of food..
- Equip/Utensils/Linens/Single-Service/Elevation (corrected on site)
Observation: Box containing food container lids was observed storage on the floor in the back work area.
Correction: Single service articles such as food container lids, cups, forks, spoons, etc, should be stored off the floor at least 6 inches to protect them from contamination. (relocated)
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at serving station was measured at a temperature less than 100°F. Observed temperature at this sink was only 90-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Adjust the temperature of hot water at all hand washing sinks to at least 100-F, for proper hand washing by food employees.
|
04/14/2014 | Routine | |
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Food were date marked incorrectly. Use-By-date/Expiration Dates were 10 days and above.
Correction: Food prepared on premises or cooked on premises should not be date marked for over 7 days.
- 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 QUATERNARY AMMONIA test kit to check the concentration of the sanitizing solution.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The temperature of hot water at the 3-comprtment was below 110-F when tested. Observed temperature of the hot water was 100-F.
Correction: Adjust the temperature of hot water at the 3-comprtment sink to at least 110-F to ensure proper cleaning of utensils and equipment.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink located near the walk-in refrigerator.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the quaternary ammonium compound solution was measured at 3-compartment sink was 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 ammonium compound solution at 200 ppm. Verify concentration using the appropriate test kit.
|
07/25/2013 | Routine | |
- 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 tseak = 130-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.
- Equipment / Good Repair / Operation
Observation: The sanitizer dispensing unit at the 3-compartment is not operating properly. It was noted dispensing sanitizing solution in excess of 400 ppm.
Correction: Repair/adjust the unit so it is able to maintain the quaternary ammonium compound concentration at 200 ppm or as indicated on the sanitizer package. In the mean time dilute the concentration to 200 ppm until repairs are made.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration more than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-compartment sink with a concentration of over 400 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils cleaned at the 3-comprtment sink were not observed sanitized. Employee was observed wash and rinsing utensil but not sanitizing them before drying them on the drain board.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Set-up the 3-compartment sink to wash, rinse, and sanitize utensils.
|
04/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chipotle Mexican Grill #879, 5747 Burke Centre Parkway, Burke, VA 22015 »