Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking temperatures of foods. The thermometer should be washed, rinsed and sanitized before and after each use.
3. Management can provide thermometers inside all chest freezers.
4. Management should ensure a certified food manager is present during ALL hours of operation. See hand out provided.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- 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. DISCUSSED WITH MANAGER AND STAFF. ALL WORK STATIONS SHALL BE PROVIDED WITH BUCKETS CONTAINING BLEACH AND WATER AT A CONCENTRATION OF 50-200PPM AND THE WET TOWELS USED TO WIPE DOWN SURFACES SHALL REMAIN IN THE BUCKETS AND USED AS NEEDED.
- Utensil / Handle to Consumer & Employee to Prevent Contamination
Observation: Unwrapped forks were not stored with the handles up.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO PROPERLY STORE THE PLASTIC FORKS TO PREVENT CONTAMINATION.
- 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. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE THE FACILITY IS MONITORED BY A CERTIFIED FOOD MANAGER AT ALL TIMES. ENCOURAGE MORE STAFF TO OBTAIN THE REQUIRED LICENSURE TO AVOID FURTHER ENFORCEMENT ACTION.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL INSTRUCT STAFF TO SANITIZE THE MOP HEAD AFTER USE AND POSITION IT TO ALLOW AIR DRYING.
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01/07/2016 | Routine | |
| No violation noted during this evaluation. | 02/06/2015 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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 English and Spanish 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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04/10/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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 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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09/16/2013 | Routine | |
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