The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit -- True 2 Dr flattop cooler -- eggshells sitting over cooked chicken
Correction: Two Door Service Flattop Cooler -- raw beef sitting over potatoes
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours -- cooked onions (72'F) sitting in walk-in cooler for 4 hours.
Correction: EHS TRAINED FOOD EMPLOYEES TO COOL CORRECTLY. FOOD EMPLOYEE COOLED COOKED ONIONS BY PLACING IT IN AN ICE BATH AND STIRRING EVERY 15 MINUTES. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: walk-in cooler -- cooked mushrooms, gyro, chicken soup
Correction: True 2 dr flattop cooler (cookline) -- chicken, gyro
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02/01/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
The following topics were discussed with Certified Food Manager:
- The importance of hand washing AND when to hand wash
- Hand wash sign at every handsink
- Menu -- the menu does not include a disclosure, however does have a reminder. Also, there is an asterisk next to items that are not served raw or undercooked which may mislead consumers.
- Proper reheating procedures for hot-holding
- Employee health policy
Please email/fax an updated menu with both a disclosure and reminder by 10/30/15. Also, ensure that only food items that are raw or undercooked have an asterisk beside it.
If you have any questions/concerns, please feel free to contact me at 703-246-2444. Thank you for your time.
- 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.
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)
Observation: A food employee failed to wash his or her hands before engaging in preparing raw items then handling clean utensils. A food employee touched raw items and ready to eat 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. DISCUSSED WITH MANAGER. AFTER TOUCHING RAW ITEMS, HANDS NEED TO BE WASHED BEFORE WEARING NEW GLOVES.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken (111'F) and ribs (118'F) for 2 hours in Alto Shaam
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. ITEMS WERE REHEATED TO 165'F AND HOT HELD AT 135'F
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Burgers and salmon. Only reminder is present on footnote.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: Toothpick were displayed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. ITEM WAS DISCARDED
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09/11/2015 | Routine | |
- 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: BLUE CHEESE 54F @ #6
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded, put more ice in & lowered tubs and rechecked later at 40F.
- 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 3 COMP. SINK with a concentration of 0.0 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. Added sanitizer.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of ketchup. Heinz ketchup.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. Discarded and brought out new ones.
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03/13/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Statement shall read, " Consuming raw or undercooked meats, poultry, seafood, shell-fish, or eggs may increase your risk of foodborne illness ". Menu items being offered raw or undercooked shall be accompanied by asterisk to inform consumer.
* Contact Salmon provider and request adequate documentation on Parasite Destruction.
* All critical violations shall be corrected immediately and no later than the time of the next inspection.
* A follow-up inspection may or may not take place on or around May 9, 2014.
* Please email or fax verification of corrective action for the Consumer Advisory and Parasite Destruction.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The Salmon served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: Hamburgers and Salmon
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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05/01/2014 | Routine | |
**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 within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). 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.
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.
A COPY OF THE MENU NEEDS TO BE PROVIDED TO THE HEALTH DEPARTMENT PRIOR TO OPENING.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Shelving underneath prep table (rusted)
Correction: The above mentioned items shall be maintained in good repair.
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain
Observation: Observed no hard pad for the dumpster or grease barrel.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
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11/27/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Dice Burger, 7023 Columbia Pike, Annandale, VA 22003 »