This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e. wash hands when switching from one task to another) including:
After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because one of the food workers was not able to correctly identify the Big 6 foodborne illnesses and their symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed that a food employee did not first wash her hands after coming from outside the facility upon entering the kitchen and before entering the walk in refrigerator.
Correction: All food employees shall be washing 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 foodborne illness. Instructed the food worker on when to wash her hands.
- Critical: Employee Beverage Containers (corrected on site)
Observation: Observed a food worker drinking from a water bottle while in the kitchen..
Correction: Food employees may drink only from a covered container using a straw. Instructed food workers on proper employee beverage containers.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Observed that guacamole made less than 1 hour ago was tighlty covered with plastic wrapping in the 2 door prep unit.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Plastic wrapping was removed until guacamole is cooled below 41°F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sliced tomatoes and chopped cabbage slaw for pupusas were measured above 50°F on food counter.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. After lunch service the remainder of the cabbage will be discarded. In the future the facility will take out smaller quantities and keep under temperature control. Owner stated that the long term plan is to obatin a large prep top in order to store all cold items.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: There is no small diameter food temperature measuring device provided for measuring cooking temperatures of thin cuts of meat prepared at the facility.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Observed that the chlorine sanitizing solution used in the sanitizing bucket was not at an acceptable concentration, was <50 ppm.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. Solution was remade and was measured at 50 ppm.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: ladles, and serving utensils hanging on cart for clean equipement.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Items were placed in the sink to be rewashed by the Person in Charge.
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03/07/2016 | Routine | |
- Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: beef being prepared in plastic tub on top of garbage can (corrected)
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken, soup (corrected)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/1 they shall be date marked with a "use by" date not exceeding 7/7.
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07/13/2015 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: wet wiping cloths on top of cuttiing boards (were placed insdie sani buckets)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: beans (reheated above 165F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: most foods in walk in (corrcted during inspection)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/1 they shall be date marked with a "use by" date not exceeding 3/7.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap at kicthen handsinks
Correction: manager brought more soap)
- Mops in Air-dry Position (repeated violation)
Observation: Mops and brooms are not hung up to air dry
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/12/2015 | Routine | |
This visit was made to conduct a follow-up. Manager has obtained his CFM Card and copy is attached.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the prep unit, used for cooked chicken and prep boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Mops in Air-dry Position (repeated violation)
Observation: Mops and brooms are not hung up to air dry (no mop rack, wet mops stored directly on ground)
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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11/19/2014 | Follow-up | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. (manager lost CFM card and had Serv Safe Certificate) fax card to (703) 746-4919
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not wash for a full 20 sec.) Proper handwashing demonstrated
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food (wearing bracelet)
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop handle stored inside ice
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet soiled towels sitting on cutting boards
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: soup, beans (prepared yesterday, all discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: most foods in walk in and prep unit
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 10/1 they shall be date marked with a "use by" date not exceeding 10/7.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep unit, used for cooked chicken and prep boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- 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: pans (were being washed but sanitize basin was not set up) 3 comp. sink was set up during inspection
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry (no mop rack, wet mops stored directly on ground)
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label (raid can used in establishment)
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label.
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10/31/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet after washing hands)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: separate large tubs of soup and beans into smaller pots
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: most items in the walk in and prep units
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/1 they shall be date marked with a "use by" date not exceeding 7/7.
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07/07/2014 | Routine | |
Manager has faxed copy of Northern Virginia CFM card to our main office. Copy will be filed in their records.
No violation noted during this evaluation. | 03/04/2014 | Routine | |
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card (manager has Serv Safe certificate)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employees were washing hands without removing gloves
Correction: corrected)
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food (employee removed bracelet)
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cut cabbage, chicken, soup in walk in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 2/1 they shall be date marked with a "use by" date not exceeding 2/7.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: carne asada, carne encebollada, plato tipo on paper menu and board
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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02/12/2014 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card (posseses Serv Safe certificate)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (not using paper towel to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: placing cut lettuce and sliced tomatoes directly on prep line without pre-chilling
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: carne asada, carne encebollada, plato tipico
Correction: consumer advisory not noted on paper menus
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10/17/2013 | Routine | |
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: wooden bowls not cleanable.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
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06/07/2013 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Foods not stored properly. Raw foods tored above ready-to-eat foods (raw chicken over soup stock).
Correction: Store foods based on cook temperatures. No raw food stored over ready-to-eat food.
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02/01/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Chirilagua Pollo & Steak, 4112 Mt. Vernon Ave, Alexandria, VA 22305 »