The purpose of today's visit was to conduct a routine assessment.
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Use temperature logs daily to monitor cold holding/hot holding temperatures. Take temperatures upon opening, midday, and at closing to ensure items are being maintained at proper temperatures throughout the day.
Please send the following to the Health Department within 7 days:
1. Copy of service invoice for Randell 1 dr under counter cooler
- 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: IN RANDELL 1 DR UNDER COUNTER COOLER- WHIPPED CREAM, 2% MILK (55F, 58F).
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. ITEMS DISCARDED BY PERSON IN CHARGE.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: RANDELL 1 DR UNDER COUNTER COOLER (55F).
Correction: PLEASE SERVICE UNIT WITHIN 7 DAYS. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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03/24/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
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1. Train all employees on corrective actions that need to be taken in the event that a cold holding/hot holding unit is functioning improperly
2. Place items like cut tomatoes and cooked corn in walk-in cooler/freezer and chill to 41F or below prior to placement in cold holding wells of prep line
3. Make copies of Certified Food Manager (CFM) cards and keep on file at facility for easy reference
4. Review and monitor temperature logs throughout the day to ensure proper cook, cold holding, and hot holding temperatures.
The following is required to be sent to the Health Department within 10 days:
1. Copy of updated sample menus (both dine-in and to-go) with added disclosure statement for Dave's Favorite Burger and Char-Grilled Burger. Copies can be sent to fax number or e-mail provided.
- 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: RANDELL 2 DR PREP COOLER #1- CUT TOAMTO, ROASTED CORN (48F, 58F), RANDELL 1 DR PREP COOLER- BANANA PUDDING, 2%MILK, 2% MILK (60F, 61F, 60F).
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. ALL ITEMS MOVED TO WALK-IN COOLER.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ON DINE-IN AND TO-GO MENUS- DAVE'S FAVORITE BURGER, CHAR-GRILLED BURGER.
Correction: PLEASE PROVIDE SAMPLE OF UDPATED MENU WITHIN 10 DAYS. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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: PLEASE OBTAIN CFM CARD WITHIN 30 DAYS. 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.
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08/27/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Recommended cooling food to 41F prior to putting in cold holding wells. Emphasized accurate date marking and time stamping of food to ensure correct disposal will be applied. Please be advised stop double panning food in cold wells of prep top. This will allow food to remain at 41F or below even during busiest hours of service.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: BEEF BRISKET (123F) IN STEAM WELL AT SERVICE LINE.
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. ITEM DISCARDED.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: REDUCED FAT MILK DATED 12/4/14 IN 1 DR COOLER LOCATED IN BAR AREA.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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03/03/2015 | Routine | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:--OBSERVED ICE CREAM SCOOPS BEING STORED IN CONTAINERS OF STANDING WATER.
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. --CERTIFIED FOOD MANAGER (CFM) REMOVED CONTAINERS OF WATER. ICE CREAM FAUCET IS BROKEN. ICE CREAM SCOOPS WILL BE PLACED IN CONTAINERS WITHOUT WATER UNTIL THE FAUCET IS REPAIRED.
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10/07/2014 | Routine | |
Plastic cart was on fire and employees took it outside. Ansel system was not released and fire department has reviewed the incident. Facility self closed and reopened with Health Department's permission. EHS conducted post assessment of the incident to observe back door which was removed and placed back on. Contractor (Hope builders) are involved in getting the back door damage corrected.
EHS observed back kitchen door's top and bottom edges were slightly bent but door is lockable and day light shown is about 1/4" at top and bottom. Door is workable. Manager said this door will be replaced with a new door by December 17, 2013.
**Please fax and provide maintenance invoice for the door replacement after correction. Please note new door needs to be lockable and self closing. Please confirm it is tightly closing to avoid entrance of any pests. If possibly, please kindly also email a picture of corrected door.
No violation noted during this evaluation. | 12/13/2013 | Complaint | |
- 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)
- Certified Food Manager/Certificate Process (repeated violation)
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.
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10/29/2013 | Risk Factor | |
Complaint received at the Health Department on 2/19/13. Complaint states that there is no hot water in the restroom and afraid that there is no hot water in the kitchen and that employees are washing their hands in cold water. Complaint investigated on 2/21/13. The General Manager was on duty during time of investigation. The GM stated that there is hot water, it is just slow due to the automatic faucet. GM has a work order in the replace the faucet, expected repair date is next week. During the investigation, EHS found that each restroom has one sink that is operating with hot water(100F).
No violation noted during this evaluation. | 02/21/2013 | Complaint | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection. Thank you for walking through the inspection with me.
Additional temperatures taken during time of inspection: Vulcan oven(bottom): chicken wings cooking 178F
Roast-N-Hold Crescor #2: chicken legs, baked potatoes hot holding 142,137
Roast-N-Hold Crescor #1: pork, ribs hot holding 163,165
Veggie Wash: strip tested 60ppm
GM will fax repair invoice for the dish machine and Randell 1dr UC prep cooler within 10 days to 703-385-9568
Water Heater: AO Smith BTH-199 199,900BTU
Dishmachine: Champion 44D12 Heat sanitizer NOTE: this machine was out of order during time of inspection. GM stated that a work order has been placed and that parts are on order from Canada and should arrive today or tomorrow. GM will kindly fax an invoice for this repair to me at 703-385-9568.
- 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: MILK AT 49F IN THE RANDELL 1DR UC COOLER AT SERVER LINE.
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.--GM MOVED MILK AND OTHER ITEMS IN THE UNIT TO THE WALK-IN COOLER.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: RANDELL 1DR UC COOLER
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.--GM WILL FAX REPAIR INVOICE FOR THIS UNIT WITHIN 10 DAYS. DO NOT PLACE PHF IN THIS UNIT UNTIL IT MAINTAINS A TEMPERATURE OF 41F OR BELOW.
- Certified Food Manager/Certificate Process (corrected on site)
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.--GM PROVIDED SERV SAFE CERTIFICATE DURING TIME OF INSPECTION. PLEASE FAX COPY OF CFM CARD ISSUED BY ORS INTERACTIVE WITHIN 10 DAYS.
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02/21/2013 | Routine | |
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