Observed facility much cleaner than during previous inspections. Thank you.
*Please send invoices for next two routine pest control visits to EHS*
- 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. The CFM could not show a written employee health policy, and could not adequately explain the requirements for an effective 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)
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Observed maximum hot water temperature dispensed at three vat sink to be 91 F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Utensils in Good Repair / Discard (corrected on site)
Observation: Observed damaged knives stored for use on cook line. Knives were in disrepair and could not be effectively sanitized.
Correction: Maintain utensils in good repair. Knives were discarded.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of several frying pans and other cookware.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized. Remove accumulations or replace cookware.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Observed uncovered single use eating utensils stored in dry storage/office area.
Correction: Keep single service items and other clean utensils covered and protected from potential contamination.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Hot water at the bar handwashing sink reached a maxumun of 97 F before declining. Hot water in restroom handwashing sinks did not exceed 85 F.
Correction: Handwashing sinks must be capable of providing hot water of at least 100 F through a combination or mixing valve. CFM indicated hot water heater was recently replaced. EHS observed new water heater, and will verify its adequacy.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container in the ladies room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at restroom handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS provided signs.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors and walls in the kitchen have several holes and gaps, especially along the floor-wall juncture and behind equipment. Floors and walls near mop sink are in need of repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. Holes and gaps in floors and walls exisit around kitchen equipment. Approximately a dozen live roaches were observed on glue traps placed three days before inspection. Approximately three live roaches were observed not trapped throughout the facility. Current control methods appear to be reducing roach population relative to previous inspections. Facility recieves routine treatments every two weeks.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises. Please patch the holes indicated during the inspection. Send evidence of next two routine pest control invoices.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors behind the bar refrigerator and under the fryer are need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemicals were stored where they could contaminate beer buckets (non-food contact).
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Chemicals and equipment were separated. EHS provided additional training on safe storage of cleaning compounds to prevent toxic chemical reactions.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site) (repeated violation)
Observation: Aerosol pesticides present in the kitchen.
Correction: Because of their toxicity, pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Pesticide discarded.
|
03/02/2016 | Routine | |
| No violation noted during this evaluation. | 09/23/2014 | Other | |
- 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: sour cream (57F), shredded mozzarella cheese (57F) on prep top of 2dr prep 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. Cooler is at 50F. It is emptied out and maintenance is called.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2dr prep cooler and 2dr reach-in cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the tiles are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to cockroaches. Observed 6 live cockroaches during this inspection
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. Pest control is called and facility is voluntarily closed.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead cockroaches were found in tile cracks.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that following are in need of cleaning: hood filters and drip cups, stove, gaskets for 2dr prep cooler, floor.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Manager started cleaning while facility is voluntarily closed.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: Manager voluntarily closed the restaurant.
|
09/05/2014 | Routine | |
Today’s inspection was to conduct a routine inspection. 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.
Consumer advisory: applies to steak. Ceviche is fully cooked. Raw oyster is not served.
Shellstock tag: mussels stock tag has been kept.
**Due to history of pest, please fax and provide a copy of pest control by April 13, 2014.
**Write date of last shell stock sold on the tag and keep tags for 90 days from that date.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: 2dr prep cooler, 2dr reach-in freezer. Also, obtain additional 3-vat sink stopper.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-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 with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Manager corrected sanitizer strength.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep cooler are heavily scratched and scored and one side and moldy on the other side. 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.
- 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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Both toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests: roach observed on 2dr prep cooler.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Manager has regular pest control in place.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning: floor, outside of equipments, shelves and gaskets.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
03/13/2014 | Routine | |
| No violation noted during this evaluation. | 09/21/2013 | Other | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 wipding cloth bucket with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed 8 live roaches at various locations: kitchen, cookline, and bar.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Additional pest control is requested.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The pesticide are not being used in accordance with law or the manufacturer's use directions. Manager is using pesticide labeled for commercial in this facility without license to use.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Roach infestitation.
Correction: Manager voluntarily closed facility and called pest control company for additional pest control.
|
09/20/2013 | 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. 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: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken not in a container, kept on 2dr prep cooler shelf.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked meat and fresh cheese in 2dr reach-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: metal shelvings are corroded and not easily cleanable.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep cooler 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting boards.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that following are not in good repair: lights are burnt out over grill and in kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cuco Lindo Restaurant, 8428 Richmond Hwy, Alexandria, VA 22309 »