No violations observed. Reviewed temperature logs. Facility very nice and clean.
Note: The quaternary ammonia dispenser at 3-vat sink is not dispensing at minimum 150 ppm after sudd was gone. Per the manager it was 200 ppm with the sudd. The manager had to manually add the sanitizer. Please contact the supplier to adjust/fix the dispenser and email the report to the EHS. REMINDER: To get accurate concentration of the sanitizer please wait till the white foam (sudd) is gone before you test the sanitizer solution.
Keep up the good work!! Thank you for demonstrating Active Managerial Control (AMC).
No violation noted during this evaluation. | 03/25/2016 | Routine | |
- 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: cooked steak on top 114F
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. Note: The employee mixed the steak and it was reading 146F. Recommend stirring meats and other foods regularly. Also, if you mix the in use meat with the newly cooked meat, please make sure that the in use chicken is 135F or above before mixing it.
- 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). 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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09/01/2015 | Risk Factor | |
- Jewelry Prohibition
Observation: Employees observed wearing wrist bands on their arms and hands 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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 101F --on top--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: The container was over filled, chicken in the bottom was t 151F. Removed some chicken from top and reheated.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization on the rack.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the 3-vat sink is not accessible because it was turned off dute to pipe leak.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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02/13/2015 | Routine | |
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: FOOD STORAGE CONTAINERS 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.
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08/27/2014 | Risk Factor | |
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- 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: Beef 118F, Beans 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. ADJUSTED TEMP. UP, STIRRED. TEMP. AND WAITED. OK NOW.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: The handwashing sink at mens room is equipped with separate cold and water faucets rather than a mixing valve or combination faucet. 49F.
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.
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03/20/2014 | Routine | |
The purpose of this visit was to investigate a complaint of bare hand contact with ready-to-eat (RTE) food. Discussed with two managers at the facility who advised there was always one dedicated cashier whose responsibility was limited to typical cashier duties and placing packaged foods in a bag. Observation of cashier and serving line during the inspection revealed no bare hand contact with RTE food. Complaint could not be confirmed.
No violation noted during this evaluation. | 12/20/2013 | Complaint | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonia sanitizer in 3 vat sink/wiping cloth bucket: 300/250 ppm.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Area above nozzles of soda dispenser.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
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12/11/2013 | Routine | |
The puropose of this visit was to conduct a risk factor evaluation. Quaternary ammonium santizer concentrationn 3 vat sink: 300 ppm
- 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)
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06/20/2013 | Risk Factor | |
This visit was conducted to do a Follow up inspection. An extra light has been added to both men's and ladies' bathrooms
No violation noted during this evaluation. | 05/17/2013 | Follow-up | |
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the cotoilet rooms.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
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05/09/2013 | Pre-Opening | |
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