- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. Observed floor tiles with gap in between the tiles, holding water and food debris.
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.
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09/25/2015 | Complaint | |
- 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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." The existing policy does not include the exposure part. Provided handouts in English and Spanish.
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: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before toucing clean plates to serve food, after breaking raw shell eggs. Note: They have 2 employees at cookline, one employee deals with bread and other ready to eat items and the other employee cooks raw eggs and other items.
Correction: ALL food employees shall wash 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 of foodborne illness. Note: Discussed about contamination of clean plates with raw shell eggs on the glove. Employee washed hands. Also, discussed the option of using double gloves (plastic gloves) that can be used when breaking eggs on top of the regular eggs and remove the contaminated glove by shaking hands.
- 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: pico de gayo 48F--prep top (R)-roast beef 46F and sausage 44F--2 drawer 1DR prep refg (R). Grilled veg 48F, sliced ham 47F-3 drawers right.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Pico de gayo discarded.
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08/20/2015 | Risk Factor | |
The purpose of this visit was to conduct a training/standardization exercise. Thank you for your cooperation and assistance
No violation noted during this evaluation. | 02/25/2015 | Training | |
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: CUT TOMATOES MADE ~11 HOURS AGO 44 & 45F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED AND CFM WILL MONITOR PROCESS.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a device where backflow prevention is required. 3 BUN COFFEE MACHINES & 2 SODA MACHINES.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a device and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. ORAL INFO. PROVIDED. WITH-IN 2 DAYS FAX A COPY OF BACK FLOW PREVENTER PROJECT COMPLETION TO OUR OFFICE. phone # 703-653-9448 INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the MOP SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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09/04/2014 | Routine | |
The purpose of todays visit was to conduct a follow-up inspection. All violations were corrected at this time. Thank you for your compliance.
A grease trap was installed outside, along the side of the building, which services the whole facility.
Pest control services have been obtained since the last inspection and ongoing integrated pest management is occurring.
Corporate will be in touch with me regarding the consumer advisory menu on the children's menu. When food items are fully cooked, a consumer advisory statement is not required on the menu.
No violation noted during this evaluation. | 04/28/2014 | Follow-up | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected by the follow-up inspection scheduled for March 31, 2014. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
Once installed, It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: Observed that the consumer advisory statement on the kids menu is not complete. Eggs are linked to a statement that says eggs are cooked to 145F for 15 seconds (with additional consumer advisory statement that consuming raw or undercooked foods may increase your chances of foodborne illness). However, Manager stated that eggs may be served "over easy". A sample temperature of an over easy egg was observed at 130F. Therefore, the consumer advisory statement is incorrect and should state "This item may be served undercooked".
Correction: Alter the consumer advisory statement on the kid's menu to disclose that eggs may be served undercooked OR serve eggs fully cooked NOTE: Manager stated that until further guidance is received from corporate, eggs will only be served fully cooked (scrambled) off of the kids menu.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is in need of caulking or sealing to facilitate easy cleaning:
1. the table at the end of the front service line which holds the soda machine is in need of caulking to the wall
2. the wall panel in the dry storage room is peeling away from the wall, causing a possible harborage condition for pests.
3. drainboard of the dishmachine.
Correction: Caulk the table and wall panel to the wall to facilitate easy cleaning and eliminate pest harborage conditions.
- Equipment / Good Repair / Components / Gaskets
Observation: The following gaskets were observed torn:
1. 2-drawer reach-in freezer at the end of the cookline
2. Continental 2-door reach-in prep refrigerator at wait station
Correction: Replace the gaskets.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed the sides of the equipment under the hood with a build up of food debris and in need of cleaning.
Correction: Clean the non-food contact sides of equipment at a frequency great enough to preclude accumulations of food debris.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The facility is in need of a grease trap to service both the three-compartment sink and the chemical sanitizing dishmachine.
Correction: Install one or more grease traps that service the three-compartment sink and the dishmachine. The wash and rinse sinks must drain through the grease trap. The sanitize sink does not need to drain through the grease trap. The sanitize sink must have an air gap between the bottom of the drain line and the floor sink. If there are questions about the installation of the grease trap, please call the health department.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: Observed a direct connection between the drain pipe of the sanitize basin of the three-compartment sink and the drainlines of the wash and rinse basins of the three-compartment sink.
Correction: The sanitize basin of the three-compartment sink shall not be plumbed with the wash and rinse drain pipes, but rather should have its own pipe which should be air gapped to the floor drain.
- Floor , Wall & Ceiling / Design
Observation: The ingredient and process cards taped to the walls throughout the facility make the wall not easily cleanable and serve as harborage conditions for pests.
Correction: Remove the wall hangings so that walls are easily cleanable.
- Physical Facilities Good Repair
Observation: The following areas of the facility are not in good repair:
1: small holes in the wall next to the True upright freezer on the cookline, in the dry storage room and throughout the facility
2. peeling wall in poor repair at the end of the cookline
Correction: Repair the areas of the physical facilities by closing (caulking) holes and repairing the wall to create a cleanable surface
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed two cockroaches in varying life stages at the front cookline.
Correction: Obtain a pest control service to treat for cockroaches. Maintain a copy of the receipt of service for health department review.
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03/10/2014 | Pre-Opening | |
A JOINT ROUTINE/FACTOR INSPECTION AND INVESTIGATION WAS DONE REGARDING A COMPLAINT RECEIVED 2-27-2014. THE INSPECTION WAS REPORTED IN A SEPARATE DOCUMENT. NOTE
No violation noted during this evaluation. | 03/04/2014 | Complaint | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Saw worker touch his nose and another touch a utensil that fell on floor and neither one washed hands & changed gloves.
Correction: ALL food employees shall wash 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 of foodborne illness. TRAINING PROVIDED AND THEN CFM INSTRUCTED WORKERS AND MANAGER ON DUTY, TO PROPER PROCEDURES AND HAD WORKERS FOLLOW- CORRECT PROCEDURES.
- 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:Mashed potatoes @ 124F.
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. DISCARDED.
- Critical: 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: Burgers cooked to order do not have * as do eggs cooked to order.
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. ALL MENUS.
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03/04/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cut tomatoes 47F, Sour cream 50F, Prime rib 50F, @ #2, Stuffing 48F, White mac. & cheese 51F, Hamburger 44F @ #3, Ham 50F, Cooked peppers 44F @ #5.
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 wash cloth buckets with a concentration of <50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
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11/07/2013 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Celery in H2O @ #3, Fahita blend @ #5, Strawberry topping @ #6
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. TEMPERATURE LOGS ARE RECOMMENDED.
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07/22/2013 | Routine | |
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