Today’s visit was to conduct a Risk Factor Assessment inspection.
Do not leave potentially hazardous foods out at room temperature if not in use! They must be kept cold (41F and below) and/or hot (135F and above)!
Please send me a copy of the CFM certificate card by December 11.
Please repair hand sink by dish machine.
Please do not have ice scoops in the ice to prevent contamination.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed CFM improperly washing hands
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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11/30/2015 | Risk Factor | |
- 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- Food employee was observed touching face and resumed to wash dishes
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. Food employee washed their hands
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. Food employee removed food and ate in the dining room
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish 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)- tilapia
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: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked beef, cooked potatoes, cooked beans all at 44F in the walkin 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2dr preptop cooler
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 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: frying pans
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Food employee sanitized frying pans
- 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 all 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls by the freezer, hot hold line and 3-vat sink area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/19/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
There are no violations observed during this inspection.
Thank you.
No violation noted during this evaluation. | 10/29/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
NOTES: Dishmachine ADS ET-AFM
No violation noted during this evaluation. | 03/10/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please review the employee health material with all employees and keep the signed copies of the agreement on premises. Review the guidelines on cooling and train staff to promptly place foods in the refrigerator or freezer to cool quickly.
NOTES:
Water Heater: AO Smith
Dishmachine: ADS ET-AFM
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: many items were cooling at room temperature for too long, including cooked chicken 108F and shrimp 83F in plastic containers near the walk-in refrigerator, baked chicken 89F, raw beef 69F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: 3dr reach-in refrigerator at cookline.
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.
- Floor , Wall & Ceiling / Design
Observation: The floors located at the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable. Grout is missing from between tiles, water observed collecting in grooves.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen, especially the floor, is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/29/2013 | Routine | |
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