*Time reflects inspection time only.
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 continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 150-400ppm. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Management has decided to use "Time as a public health control" for foods at the cold service line. See hand out provided.
Management will email me the service invoice for the repair to any refrigeration units that are not capable of holding an ambient air temperature of 36f-38f within 10 business days. 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)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Penne pasta at service line: 52f, 2. Spaghetti on service line: 60f, 3. Sliced sausage, Sliced pepperoni and Sliced tomatoes @pizza prep. unit: 46f, 50f, 45f, 4. Sliced mozzarella @kitchen prep. unit: 43f.
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. MANAGER WILL ENSURE ALL REFRIGERATION UNITS OPERATE BETWEEN 36F-38F TO ENSURE ALL COLD FOODS REMAIN AT 41F OR BELOW. IN ADDITION THE MANAGER HAS DECIDED TO USE TIME AS A PUBLIC HEALTH CONTROL FOR THE FOODS AT THE SERVICE LINE INCLUDING COOKED PASTAS AND SALADS. SEE HAND OUT PROVIDED.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following units are not accurate in °F: 1. True 3DR Flat Top refrigerator @pizza, 2. True 3DR Flat Top refrigerator @prep. in the kitchen. Both ambient air thermometers read 30f-32f while the internal temperatures of the units were at 42f and 48f.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. DISCUSSED WITH THE MANAGER. MANAGER SHALL PROVIDE NEW AMBIENT AIR THERMOMETERS FOR INSIDE HIS REFRIGERATION UNITS.
- 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: 1. True 3DR Flat Top refrigerator @prep. in the kitchen: 48f.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL CALL FOR SERVICE IMMEDIATELY. SERVICE TECHNICIAN SHALL CHECK ALL REFRIGERATION UNITS AS NEEDED TO ENSURE THEY OPERATE AT TEMPERATURES OF 36F-38F TO KEEP FOODS AT 41F OR BELOW. EMAIL ME THE SERVICE INVOICE AFTER REPAIR WITHIN 10 BUSINESS DAYS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Observed the interior of the ice machine not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH THE MANAGER. MANAGER WILL CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE AS OFTEN AS NEEDED.
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03/18/2016 | Routine | |
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 train staff to calibrate all digital food thermometers in an ice water bath at least once a week to 32f to ensure accuracy.
3. Management should ensure staff are properly storing all ice scoops and food scoops while in use. Food scoops shall be stored with the handles facing UP, out of the ice or food product.
4. Management should ensure staff are properly cleaning and sanitizing all food contact surfaces of equipment like interiors of ice machines as often as needed.
5. Management should ensure all work stations are supplied with both green and red buckets. Green buckets for hot, soapy water and red buckets for Quaternary ammonium sanitizer water at a concentration of 150-400ppm.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation. | 12/02/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Breaded chicken on steam table.
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. REHEATED IN OVEN TO OVER 165F AND PLACE BACK ON STEAM TABLE
- 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.
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06/19/2015 | 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 | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce on steam table at 111F.
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. MARINARA SAUCE WAS REMOVED AND SET TO BE REHEATED TO 165F OR ABOVE.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: pizzas, strombolis.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. LABELS WERE CREATED FOR ITEMS UNDER TPHC.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located under pizza area 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. TRAY BLOCKING HANDSINK WAS REMOVED.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the handsink under pizza area is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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04/18/2014 | Routine | |
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured in excess of 200 ppm. 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 between 50-200 ppm. Verify concentration using the appropriate test kit. SANITIZER WAS PROVIDED AT 100 PPM.
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12/06/2013 | 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.
A certified food manager MUST be present at all times during restaurant operations.
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.
- 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: meatballs at 108F.
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. REHEATED TO 185F.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: PIZZA
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. RECORDS FOR TIME AS A PUBLIC HEALTH CONTROL WERE CREATED AND A LOG SHEET FOR TRACKING FOOD ITEMS UNDER TPHC.
- 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. CERTIFIED FOOD MANAGER ARRIVED AT THE ESTABLISHMENT.
- Critical: Identifying Toxic Containers (corrected on site)
Observation: Observed that containers of poisonous and toxic materials do not have legible manufacturer's labels.
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. CONTAINER WAS LABELED.
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06/11/2013 | Risk Factor | |
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