The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
Please ensure to clean and sanitize can opener when contaminated.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed food employee using single use gloves to put dirty dishes in the dishwasher, then removing the dishes with the same gloves.
Correction: INFORMED FOOD EMPLOYEE TO CHANGE GLOVES WHEN HANDLING DIRTY THEN HANDLING CLEAN DISHES. FOOD EMPLOYEE REWASHED DISHES AND CHANGED GLOVES. DISCUSSED WITH MANAGER TO REMIND FOOD EMPLOYEE. If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
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12/09/2015 | Risk Factor | |
*Please remove consumer advisory from hamburger on kid's menu
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the sprayer near the dishmachine hangs below the flood rim level of the rinse sink.
Correction: Provide an air gap of 1" or larger between the free-hanging sprayer and the flood rim level of the sink. Send evidence of repair to EHS no later than 5 June 2015.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under shelving in the walk-in is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Removal of food-debris and grease reduces the risk of pest infestation.
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05/29/2015 | Routine | |
This is risk factor assessment. Training was provided on hot holding, dented cans, and date marking.
*Please revisit EHP to assure all new employees have completed EHP training.
*Please reheat within 2hr to 165F, if they are leftover foods. Then hot hold foods at or above 135F.
*Please train staff to datemark. Consider using dry erase for ease of date marking.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Observed gravy and marinara sauce in hot well at 115F and 96F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Provided training on hot holding temperature of 135F and above and reheat to 165F. Both were reheated and observed at 165F and 176F, respectively.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Observed missing date mark in 4dr reach-in cooler and walk-in cooler for mashed potato, gravy, and cooked beans.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Date marked.
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11/21/2014 | Risk Factor | |
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.
EHS provided additional training and written instructions on:
-How to make sanitizer wet wiping bucket.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
No violation noted during this evaluation. | 08/06/2014 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: lasagna, corn beef hash in 4dr prep cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: paperboard covering hood vents
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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 dish machine with a concentration of 10 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.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling tiles in back prep area, dry storage and bathroom are not easily cleanable.
Correction: Ceiling tiles in prep area, dry storage and bathroom should be smooth, nonabsorbent and easily cleanable.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage is not covered with protective shielding
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the kitchen back screen door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that following are in need of repair: cracked tiles, grouts, inside 4dr reach-in cooler.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed walls and floors 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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01/21/2014 | Routine | |
This inspection was for a complaint received. Complainant said walls and walls are unclean. Complainant also observed a bug or possibly a roach on the floor.
EHS did not observe any roach during this inspection. EHS reviewed recent pest control performed on 4/1/13.
Carpet in dining area is stained and badly worn. Manager had spoken to Leasing company but they are not willing to replace the carpet for them. Manager will discuss this issue with leasing company again.
No violation noted during this evaluation. | 04/18/2013 | Complaint | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: tuna and tomato sauce - pulled out.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked sausage (116F) under heat lamp - reheated.
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.
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04/18/2013 | Risk Factor | |
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation.
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.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: mop sink being used to do food prep.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- 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: garlic and oil mix (66F) on shelf - manager discarded.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: vents for hood is covered with paperboards that is not easily cleanable.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Some of ceiling tiles in food prep area is absorbent.
Correction: Ceiling tiles should be nonabsorbent and easily cleanable.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas: no light in dry storage area.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that following are in need of repair: tiles are missing or chipped.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Separation of Toxics by Spacing or Partitioning (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: air freshner, window cleaner, paint in dry storage with single serve and utensils.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at above 200 ppm in wet wiping bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at or above 50ppm and below 200ppm. Verify concentration using the appropriate test kit.
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03/04/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection.
EHS provided information on employee health, cooling and holding in English and Spanish. EHS discussed calibrating a thermometer with manager.
The following temperatures were also observed: cooked lasagna in the walk-in cooler (37 degrees), commercial processed ham steak in walk-in cooler (37 degrees), whole turkey deli meat in walk-in cooler (36 degrees), raw ground beef in walk-in cooler (38 degrees), gravy in the Raeton cooler (41 degrees), mac and cheese in the Raeton cooler (39 degrees), chili in the Raeton cooler (40 degrees), potato soup cooling @ 125/99, sausage gravy cooling @ 115
Water heater: Jetglas PM-80-F-199 3N
Dishmachine: CMA A2 chlorine sanitizer
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- 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 to be used by the person-in-charge to develop a complete 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 "The Big Five Foodborne Illnesses Information Sheet" handout)
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before and after putting on gloves or after engaging in any activity that could contaminate the hands.
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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bacon to put on a customers plate
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Potatoes stored on the floor and/or food stored less than 6 inches off the floor in the walk-in cooler.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: leaving the food on the prep table at room temperature
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Sausage patties in hot holding unit
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.
- 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: coleslaw in True prep 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.
- 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: coleslaw
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard and aluminum foil being used to line the shelving located by ovens
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Raeton 4dr cooler
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep area, serving area, shelf near three compartment sink and shelf in the dry storage area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of commercial freezers, inside of drawers on serving line, cart that stores single use items with hot holding unit stored on top, gaskets on the walk-in cooler, bowls and containers that utensils are stored in, inside the walk-in cooler (corrected) and top of dishmachine (corrected)
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Floor / Wall / Ceiling / Cleanability
Observation: Floors, walls and ceilings observed with accumulation of dirt, dust and food debris.
Correction: Clean all floors,walls and ceilings to prevent contamination to food and non food contact surfaces.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Physical Facilities Good Repair
Observation: Observed that the knife holder is being held by string, door knobs on the cabinets in the serving area and floor tiles are observed cracked and are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/21/2011 | Routine | |
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