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 food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometers should be washed, rinsed and sanitized before and after each use.
If you have any questions please feel fee to contact me at 703-246-2444. Thank you.
- Handwashing Sink / Auto Shutoff Time at least 15 secs. (repeated violation)
Observation: When timed, the automatic shut off faucet at the handwashing sink located at restrooms did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL HAVE THE METERED FAUCETS ADJUSTED SO THAT THE WATER RUNS WITHOUT BEING REACTIVATED FOR AT LEAST 15 SECONDS.
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01/20/2016 | Routine | |
Today I conducted a routine inspection and during the inspection the following was discussed with a district manager and the certified food manager of the establishment:
1. Continue to monitor and discuss hand washing procedures with staff.
2. Continue to reiterate your Employee Health Policy with staff members.
3. Monitor cold and hot food temperatures using a calibrated food thermometer. Calibrate the thermometer at least once a week in ice water at 32f.
4. Cutting boards along the service line have been ordered and are being replaced next week.
If you have any questions or concerns please don't hesitate to contact me at 703-246-2444. Thank you.
- 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 working at the 3-vat sink.
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 THE DISTRICT MANAGER HAND WASHING PROCEDURES AND WHEN EMPLOYEES SHALL WASH HANDS.
- Handwashing Sink / Auto Shutoff Time at least 15 secs.
Observation: When timed, the automatic shut off faucet at the handwashing sinks located in the restrooms did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. DISCUSSED WITH THE DISTRICT MANAGER HAVING THE HAND SINKS METERED FOR A MINIMUM OF 15 SECONDS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the hand sink located next to the 3-vat sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH THE DISTRICT MANAGER THAT ALL HAND SINKS SHALL HAVE PAPER TOWELS.
- Mops in Air-dry Position (corrected on site)
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 THE DISTRICT MANAGER. MOPS WILL BE PROPERLY STORED TO ALLOW AIR DRYING.
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09/03/2015 | Routine | |
| No violation noted during this evaluation. | 02/04/2015 | Routine | |
This is risk factor assessment
**Please fax and provide a copy of additional NoVA CFM for employee by July 23, 2014
- 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 3-vat with a concentration of 100ppm 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. Chemical was empty. Replaced.
- 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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.pest spray can
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.discarded
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07/09/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/03/2014 | Other | |
The purpose of this visit was to conduct a complaint inspection for an alleged incident of sewage backup. During today's visit, raw sewage was observed on ground surface by outdoor dining area. Facility has voluntarily closed. Call (703) 246-8439 to resume operations. Facility should not operate until sewage backup has been cleared.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed sewage overflow on mulch and ground surface from malfunctioning sewage lateral. Correct by repairing sewer lateral and cleaning up surface contamination as discussed during today's visit.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
- 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: Facility has voluntarily ceased operations during today's visit.
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07/01/2014 | Complaint | |
| No violation noted during this evaluation. | 06/05/2014 | Pre-Opening | |
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