Discussed active managerial control. Observed good handwashing and sanitation.
- 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: COLDWELL FOR TAKEOUT- SALSA AT 43F, SHREDDED JACK CHEDDAR CHEESE AT 43F, MEDIUM SALSA AT 46F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED FOOD TO ANOTHER COOLER.
- 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: COLDWELL FOR TAKEOUT
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. PLEASE SERVICE THE UNIT AND EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS. DO NOT USE THIS UNIT UNTIL IT IS ABLE TO HOLD TEMPERATURES AT 41F OR BELOW.
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01/28/2016 | Routine | |
Discussed active managerial control. Logs are maintained for food temperature, hot and cold holding temperatures and equipment temperature. Observed good sanitation and food temperature control.
No violation noted during this evaluation. | 09/21/2015 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation regarding a potential foodborne illness after consuming beef burrito bowls at the food establishment. The burrito bowls included beef, rice, vegetables, salsa, sour cream, guacamole, lettuce and cheese. The manager did not receive any complaints about people feeling ill in the past two weeks and there were no ill employees during the same time period. Food is received from an approved food source. Observed good sanitation and handwashing. The food temperatures of the items mentioned in the complaint were within the acceptable limit. Complaint could not be confirmed based on today's observations.
No violation noted during this evaluation. | 03/17/2015 | Complaint | |
Discussed maintaining the sanitizer level in wet towel buckets between use. Observed good sanitation, proper handwashing and temperature control.
No violation noted during this evaluation. | 01/28/2015 | Routine | |
The purpose of this visit was to conduct a follow-up on the walkin cooler and to drop off the report. Invoice to walkin cooler was given. Walkin was holding at 41F and below. Observed compliance. Thank you.
No violation noted during this evaluation. | 07/29/2014 | Other | |
- 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) brown rice 125F at main hot line, 2) steak 114F in hot holder, 3) brown rice 133F in hot line #1
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 items were reheated
- 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: cooked beans 45F, cooked pork 45F, cooked beef 47F all in walkin cooler
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. walkin cooler air temperature went down to 38F and foods began to cool down back to 41F
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07/25/2014 | Risk Factor | |
- Temp Meas Devices, Easily Readable
Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable: WI Cooler, 2 DR prep top cooler (front), Delfield 1DR cooler (front)
Correction: Temperature measuring devices shall be designed to be easily readable.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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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01/24/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection in conjunction with a food borne illness complaint investigation.
Please send to my attention at least 8 copies of the employee health policies by July 12, 2013 (Friday).
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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: cooked chicken 129F, black beans 133F, rice 127F all at the 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. CFM TURNED UP HEATING UNIT AND ITEMS WERE REPLACED BY FOOD EMPLOYEES
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07/01/2013 | Risk Factor | |
Today’s visit was to conduct a Risk Factor Assessment inspection in conjunction with a food borne illness complaint investigation.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
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 the 3-vat sink and sanitizer bucket with a concentration of 200 ppm total quaternary ammonium compound.
Correction: CFM CORRECTED SANITIZER TO 400 PPM. The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 400 ppm OR a concentration based on the manufacturer's use directions and using the appropriate test kit.
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05/09/2013 | Risk Factor | |
Today's purpose was to do conduct a follow-up inspection on trash disposal. Left dumpster lid was fixed and EHS observed dumpster area to be clean and lids were all closed. Facility is maintaining compliance.
No violation noted during this evaluation. | 02/19/2013 | Follow-up | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection. Complainant allegedly observed dumpster lids uncovered with trash bags placed outside of the dumpster. EHS observed dumpsters empty and had 1 trash bag placed next to the left dumpster. Lids were also found uncovered and was broken as well (left dumpster). CFM and food employee both corrected violations (except broken lid). Food employee also cleaned and cleared dumpster area. EHS reminded CFM to retrain and remind food employees to keep lids covered and trash must always be placed inside the dumpster. Based on today's oberservations, complaint is confirmed.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container on the left side has a broken lid.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
- Refuse / Outside Storage Prohibitions (corrected on site)
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
Correction: Refuse receptacles not meeting the requirements specified under 5-501.13(A) such as receptacles that are not rodent resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
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.
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02/11/2013 | Complaint | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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 the sanitizing bucket with a concentration of 150 ppm total quaternary ammonium compound. CFM reset sanitizing bucket to 400 ppm.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR based on the manufacturer's use directions and using the appropriate test kit.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container on the left side has a broken lid.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
- Refuse / Outside Storage Prohibitions (corrected on site)
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
Correction: Refuse receptacles not meeting the requirements specified under 5-501.13(A) such as receptacles that are not rodent resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
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.
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02/11/2013 | Routine | |
Today's inspection was a complaint investigation. Complainant allegedly saw facility practicing improper trash disposal such as dumpster lids being kept open and liquid waste getting thrown out to the ground. EHS spoke with CFM on duty and she was aware of the complaint. CFM stated that the building owner had informed her about current complaint. EHS observed 2 different sets of dumpsters. First set is by the facility back door, where there are several black individual dumpsters for environmental waste (avocado, rice, lettuce). The rest of the waste goes to the larger, orange dumpster in the parking lot area. CFM also stated that every shift, employees clean and sweep the orange dumpster area since the building behind the dumpsters are residential apartments and that garbage was already taken away today. Based on today's observations, complaint is not confirmed.
No violation noted during this evaluation. | 01/28/2013 | Complaint | |
The purpose of this visit was to verify the walk in was capable to hold potentially hazardous food (PHF) at 41F or below. Presently, the walk in is capable of holding PHF at 41F or below.
No violation noted during this evaluation. | 12/07/2012 | Follow-up | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
A follow up, to assess the cold holding capability of the walk in, will be conducted on or about December 6, 2012.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A)Observed the walk in was unable to maintain the temperature of the potentially hazardous food (PHF) at 41F or below. Put bags of ice on the PHF, to maintain the temperature of the PHF at 41F or below, until the walk in is repaired.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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 items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed pico de gallo at 46-47F, cooked pinto beans at 44F, sour cream at 44F in the walk in - DISCUSSED WITH THE CFM TO PUT BAGS OF ICE ON THE POTENTIALLY HAZARDOUS FOOD TO MAINTAIN IT AT 41F OR BELOW
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.
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12/05/2012 | Risk Factor | |
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