The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please ensure to train food employees to wash, rinse, and *sanitize.
Please fax/email a copy of the invoice of the 45 gallon food grade liner by February 3, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: MANAGER TRAINED EMPLOYEE. ALL food employees shall wash their hands in ONLY a designated handsink.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Containers of radish stored on the floor.
Correction: MANAGER MOVED CONTAINERS TO ENSURE STORAGE OF AT LEAST 6 INCHES OFF THE FLOOR. 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.
- Critical: Food Contact Surface / Safe Construction Materials
Observation: Food contact surfaces of the 45 gallon bucket to hold chicken is not food grade/safe.
Correction: MANAGER NOTED THAT HE WILL USE FOOD LINERS FOR THE 45 GALLON CONTAINER. MANAGER WILL FAX INVOICE FOR FOOD LINERS. Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (corrected on site)
Observation: The temperature of the three compartment sink was observed at less than 110°F.
Correction: MANAGER ADJUSTED WATER. WATER ADJUSTED TO BE ABOVE 110'F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination -- knife was washed and rinsed but not sanitized. Can opener was not clean.
Correction: ITEMS WERE TAKEN TO BE WASHED RINSED AND SANITIZED. EHS AND MANAGER TRAINED FOOD EMPLOYEE TO SET UP SANITIZER. Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- 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: MANAGER APPEARED 20 MINUTES AFTER INSPECTION STARTED. 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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink in kitchen was measured at a temperature less than 100°F.
Correction: MANAGER TURNED ON HOT WATER, TEMPERATURE ADJUSTED TO ABOVE 100'F. A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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01/28/2016 | Routine | |
The purpose of this inspection is to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
The following topics was discussed during the inspection: proper cold holding procedures, the importance of hot water for handwashing, and employee health policy.
Please email/fax a copy of the photo identification card from ORS Interactive, Inc. by 09/21/2015.
If you have any questions or concerns, please feel free to call 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) (repeated violation)
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 (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw beef (51'F) in one door prep superior cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEM WAS DISCARDED. PROPER COLD HOLDING WAS DISCUSSED WITH CFM.
- 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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. HOT WATER WAS TURNED ON.
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09/16/2015 | Risk Factor | |
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink IN THE KITCHEN was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.--OBSERVED TWO CANS OF INSECT SPRAY UNDER FRONT COUNTER NEXT TO COOLER.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) DISCUSSED WITH OWNER THAT THE USE OF PESTICIDES IN THE ESTABLISHMENT IS ONLY TO BE DONE BY A LICENSED PEST CONTROL APPLICATOR. OWNER REMOVED THE INSECT SPRAY FROM THE ESTABLISHMENT.
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03/24/2015 | Risk Factor | |
NOTES:
* The purpose of today's inspection was to conduct a routine inspection.
* All violations were corrected at the time of inspection.
* A certified food manager shall be present in the establishment during hours of operation to ensure proper sanitary food practices. Establishment owner/manager should consider having additional certified food managers.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food preparation employee(s) was observed handling the following ready-to-eat foods using his bare hands: Carrots for dressing.
Correction: Employee washed hands and dawned new single use gloves at time of inspection.Carrots were discarded at time of inspection. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- 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 chlorine sanitizer solution in the kitchen area with a concentration of 0 ppm.
Correction: Food employee prepared chlorine sanitizer solution of 50-200 ppm at the time of inspection. A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to 200 ppm total chlorine when tested using the appropriate test kit.
- 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. Certified food manager arrived prior to end of inspection.
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02/26/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS observed the faucet at the 3-vat sink leaking.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.
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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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11/18/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: unable to gain access
Dish machine: n/a
EHS provided manager with employee health policy.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: two knives in between 1dr prep cooler and 1dr cooler.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. ---Items blocking the hand sink was moved.
- Critical: Identifying Toxic Containers (corrected on site)
Observation: Observed that containers of poisonous and toxic materials do not bear have legible manufacturer's labels.---EHS observed pine sole in a spray bottle with no label.
Correction: All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces.----Pine sole spray bottle was labeled.
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05/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Evergreen Cafe, 4300 Evergreen Lane, #102, Annandale, VA 22003 »