Today I conducted a routine inspection in response to an alleged complaint of foodborne illness. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation. | 02/01/2016 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures on the steam table using a calibrated food temperature measuring device: 1. Diced chicken: 105f, 2. Diced steak: 121f, 3. Barbacoa: 119f.
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. DISCUSSED WITH MANAGER. FOOD HOT HOLDING ON THE STEAM TABLE SHALL BE HOLDING AT 135F OR ABOVE AT ALL TIMES. MANAGER RE-HEATED THE FOODS TO 165F OR ABOVE.
- 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: 1. Shredded cheese at the service line: 48f, 2. Raw chicken stored in the broken refrigerated 2-DWR unit below the grill: 49f.
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. DISCUSSED WITH MANAGER. COLD FOOD SHALL BE HELD AT 41F OR BELOW AT ALL TIMES. MANAGER MOVED THE FOOD AND RESTOCKED THE CHEESE.
- 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: 1. 2-DWR Refrigerator located under the grill. Unit was found missing the top drawer so unit was not capable of holding food at 41f or below.
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. DISCUSSED WITH MANAGER THAT NO FOOD SHALL BE STORED IN THIS UNIT UNTIL PROPERLY REPAIRED. STAFF SHALL KEEP FOOD STORED IN THE WALK-IN REFRIGERATOR UNTIL NEEDED FOR COOKING. REPAIR THIS DRAWER REFRIGERATOR ASAP. MANAGER HAS LABELED UNIT "DO NOT USE" UNTIL REPAIRED.
- Plumbing / Maintained in Good Repair
Observation: Observed the kitchen hand sink not in use due to the pipe being repaired.
Correction: A plumbing system shall be maintained in good repair. DISCUSSED WITH MANAGER. HAND SINK PIPE SHALL BE REPAIRED ASAP SO KITCHEN EMPLOYEES CAN USE THE HAND SINK PROVIDED. IN THE MEANTIME EMPLOYEES SHALL USE THE FRONT HAND SINK NEAR THE SERVICE LINE TO PROPERLY WASH HANDS.
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09/21/2015 | Routine | |
- 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: In service top of 1-Door Prep Cooler at end of service line: house guacamole at 43F and pico de gallo at 44F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Items were moved for cooling
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02/27/2015 | Routine | |
The purpose of this visit was to conduct an inspection based on a complaint received by the FCHD. Complainant indicated sink was clogged and that there was a presence of insects. Sink observed clear and no pests observed during today's visit. Pest control invoices provided by CFM. No violations observed today. Thank you for your time. Complaint is not confirmed.
No violation noted during this evaluation. | 08/04/2014 | Complaint | |
The purpose of this visit was to conduct an inspection based on a complaint received by FCHD. The complainant alleged that the kitchen was dirty-- specifically at the line-- and that there was food debris throughout the food prep area. During today's visit, kitchen was observed clean. Excessive food debris was not noted in the back kitchen, line, or other food prep areas. Discussed cleaning frequencies with person in charge, as well as appropriate food storage to maintain safe food. The complaint is not confirmed. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 07/16/2014 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a general complaint. No violations were cited during today's inspection. Thank you for your time. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 07/16/2014 | Risk Factor | |
The purpose of this visit was to conduct an inspection based on a complaint received by the Health Department. Complainant indicated they had consumed a salad bowl with steak and chicken. During today's visit, all temperatures were observed to be in compliance as noted above. It was suggested to management to turn on cold holding and hot holding units at fax area 30 minutes prior to what they are currently doing to help maintain proper temperatures.. Person in charge indicated that lettuce goes through five wash cycles with veggie wash and provided appropriate test strips.
Thank you for your time today.
No violation noted during this evaluation. | 04/28/2014 | Complaint | |
- 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. The Health Department provided and reviewed handouts and resource information..
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)
- Equipment / Good Repair / Operation
Observation: The following hot-holding unit is not operating properly and is unable to maintain hot food at or above 135°F: hot-holding unit nearest to three-vat sink.
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.
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01/29/2014 | Routine | |
The purpose of today's visit is to conduct a standardization training exercise.
No violation noted during this evaluation. | 10/21/2013 | Training | |
- 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. WET WIPING CLOTHS WAS REMOVED.
- Food Storage / Preventing Contamination / Location (corrected on site)
Observation: Food stored in a wet or soiled location as follows: boxes of citrics stored on the floor of the walk-in refrigerator.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location. BOXES WERE STORED RAISED OFF THE FLOOR.
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06/18/2013 | Routine | |
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