Today I conducted a routine inspection and discussed the following with the certified food manager:
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.
3. Management should take and document food temperatures on the invoices when received from their licensed food vendor.
4. Management should continue routine pest control services for the facility and maintain proper cleaning and sanitizing of all surfaces, drains, etc. to eliminate harborage conditions.
5. Management should either partially cook french fries and cool them down for storage inside the walk-in refrigerator OR use "time as public health control." See hand outs provided.
6. Management should continue to set up the 3-vat sink each morning. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary Ammonium sanitizer at a concentration of 150-400ppm. Change the water at the 3-vat sink and red sanitizer buckets at least every 2 hours or more often as needed.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Sliced yellow cheese stored over night in the True 2DR flat top refrigerator at the burger station: 46f-48f, 2. Sliced tomatoes stored over night in the True 2DR flat top refrigerator at the burger station: 45f.
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. DISCUSSED WITH THE MANAGER. COLD FOODS SHALL REMAIN AT 41F OR BELOW AT ALL TIMES. RECOMMENDED THE UNIT BE LOADED EACH MORNING AND TO CHECK ALL REFRIGERATORS TO ENSURE THEY ARE CAPABLE OF HOLDING 36F-38F SO THAT FOODS REMAIN AT 41F OR BELOW. ALSO RECOMMENDED THAT THE FOOD CONTAINERS NOT BE OVER STOCKED. MANAGER DISCARDED FOODS.
- Mops in Air-dry Position
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 MANAGER. MANAGER SHALL INSTRUCT STAFF TO PROPERLY SANITIZE THE MOP HEADS AFTER USE AND POSITION THE MOPS TO ALLOW AIR DRYING.
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02/01/2016 | Routine | |
Today I conducted a routine inspection and the following was discussed with the certified food managers:
1. Calibrate your metal stemmed probe thermometer at least once a week in an ice water bath at 32f to ensure it is accurate when measuring temperatures of hot, cold, cooked, cooled, re-heated foods.
2. Partially cooked french fries shall cool from the hot temperature to 70f within 2 hours and from 70f to 41f or below within 4 hours. Implement another column in your daily food temperature log to encompass cooling of the partially cooked potatoes.
3. Monitor all refrigeration and freezer temperatures and ensure all units are equipped with a working thermometer that is visible and properly located in the warmest area of the unit.
4. Properly clean and store wet mops once used.
If you have any questions feel free to contact me at 703-246-2444. Thank you.
- 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: 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:
1. Sliced tomatoes at the True 2-DR cooler @burger station: 48f.
2. Sliced yellow cheese at the True 2-DR cooler @burger station: 44f.
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. DISCUSSED WITH MANAGERS. MANAGERS SHALL INSTRUCT EMPLOYEES TO KEEP THE LID DOWN ON THE PREP. UNIT AND NOT TO STORE LARGE CONTAINERS OF FOOD ON THE TOP SHELF TO ALLOW MORE AIR CIRCULATION.
- Food Labels/Common Name/Ingredients/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment:
1. Garden salads.
2. Caesar salads.
3. Fruit cups.
4. Salad dressings in condiment containers.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means. DISCUSSED WITH MANAGERS THAT ANY FOODS CUSTOMERS CAN "GRAD AND GO" SHALL BE PROPERLY LABELED. MANAGERS WILL DISCUSS THIS WITH CORPORATE TO IMPLEMENT PROPER LABELING BY THE NEXT INSPECTION.
- 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 sink with a concentration below 150ppm of 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. DISCUSSED WITH MANAGERS. MANAGERS SHALL ENSURE QUATERNARY AMMONIA IS ALWAYS AT 150-400PPM BY CHECKING THE SANITIZER WATER AT THE 3-VAT SINK AND RED BUCKETS MORE FREQUENTLY. MANAGERS CHANGED THE WATER.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized:
1. Potato slicer.
2. ALL stainless steel pans, containers.
3. ALL equipment and utensils.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH MANAGERS. MANAGERS SHALL ENSURE THE CONCENTRATION OF QUATERNARY AMMONIA USED AT THE 3-VAT SINK AND RED SANITIZER BUCKETS IS ALWAYS AT 150-400PPM. MANAGERS CHANGED THE SANITIZER WATER.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed fruit flies in the kitchen.
Correction: Management for the establishment shall contact their licensed pest control company and ask for more frequent services and whether they offer drain cleaning. DISCUSSED WITH MANAGERS AND DISCUSSED FREQUENCY OF CLEANING AND ELIMINATING WATER SOURCES.
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09/28/2015 | Routine | |
- Miscellaneous Sources of Contamination / Other Sources
Observation: Employees laying cook order reciepts on food prep boards and placing ready to eat food on top of paper reciepts.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Equipment / Good Repair / Operation
Observation: Broken paper towel dispenser
Correction: Repair broken paper towel dispenser.
- Physical Facilities Good Repair
Observation: Burned out lights in the hood.
Correction: Replace burned out lights in the hood.
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06/10/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. If you have any questions, please call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 12/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. To ensure items hot-hold properly, maintain TCS food items (such as cooked mushrooms and caramelized onions) in hot wells for appropriate temperature control at 135°F or above. If you have any questions, please feel free to contact (703) 246-2444. Thank you for your time today.
- 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: Cooked mushrooms and caramelized onions by grill at 120F and 113F.
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. Cooked mushrooms and caramelized onions were removed from next to the gril and placed on top to reheat to 165F or above. Both items had been removed from wells approximately 40 minutes according to discussion with management.
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06/12/2014 | Routine | |
- 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: ground beef (x4) at 45F, 45F, 43F, 44F.
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. WALK-IN REFRIGERATOR WAS ADJUSTED TO 34F.
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11/20/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. 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.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation. | 06/18/2013 | Risk Factor | |
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