The purpose of this visit is to check on the repair of the check on the 1) 3 door cooler and 2) the chemical sanitizing dishmachine. Both the dishmachine and the refrigerator have been repaired. Thank you. No further follow up necessary.
No violation noted during this evaluation. | 09/25/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment. Employee Health Policy in Place. Quaternary ammonium at the three vat sink and the wiping cloth bucket measured within an acceptable limit.
To Do List:
1) Repair the chemical sanitizing dishmachine. Per manager the chlorine sanitizer bucket was empty and the facility does not have a second back up bucket. Manager sent an employee to a supplier to purchase the chlorine.
2) 4:501.11A Equipment Good Repair: Repair the three door prep cooler (#1)- 47f-50f. The manager called for service. The manager will direct employees to temporarily use the four other refrigerators in this facility, as well as place ice packs and ice baths at the small quantities of deli meats, cheeses and tomatoes. A follow up will be conducted within 24 hours to check on the repair.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: deli turkey 50f, american cheese 43f, deli ham 43f in the three door refrigerator #1.
Correction: Manager emptied the three door prep cooler of all potentially hazardous foods. Then he assembled ice baths to hold small quantities of deli meats, cheeses and tomatoes. A follow up will be conducted within 24 hours. 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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of zero (0) ppm chlorine.
Correction: The manager sent an employee to obtain more chlorine. A follow up will be conducted tomorrow to check on the repair and functioning of the dishmachine. Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: The utensils being washed, rinsed and sanitized in the chemical sanitizing dishmachine. There was no chlorine left in the chlorine bucket. .
Correction: Manager washed, rinsed and sanitized the utensils at the three vat sink. The sanitizer in the sanitize basin measured 200ppm quaternary ammonium.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the front handwashing sink.
Correction: Manager placed papertowels at front handsink. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/23/2015 | Risk Factor | |
The purpose of this visit is a follow-up to check on the repair of the chemical sanitizing dishmachine. The facility has been utilizing the three vat sink during the time that the chemical sanitizing dishmachine was being repaired. EHS also recceived a letter from the manufacturer of the dishmachine stating that the dishmachine can be used without rinse agent. Chemical sanitizer measured at an acceptable limit during today's follow-up inspection. Thank you.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Per manager, the facility is making their own sanitizer. When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Manager discontinued use of the dishmachine and assembled the three vat sink. Sanitizer measured at 200ppm quaternary ammonium. The utensils were rewashed, rinsed and sanitized using the three vat sink. The cleaner used for this unit is a cleaner and not a sanitizer. Use the chemical designed for this dishmachine. Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. A follow-up inspection will be conducted within 10 business days to test functioning of the dishmachine once the approved chemical(s) are assembled.
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06/02/2015 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. A Certified food manager shall be on site during all operating hours.
IMPORTANT:
1. Once you obtain the approved sanitizer for the dishmachine, please call me and I will return to test the functioning of the dishmachine. Meanwhile continue washing, rinsing and sanitizing the utensils in the three vat sink. Quaternary ammonium measured 200ppm in the sanitize basin of the three vat sink,
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Per manager, the facility is making their own sanitizer. When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Manager discontinued use of the dishmachine and assembled the three vat sink. Sanitizer measured at 200ppm quaternary ammonium. The utensils were rewashed, rinsed and sanitized using the three vat sink. The cleaner used for this unit is a cleaner and not a sanitizer. Use the chemical designed for this dishmachine. Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. A follow-up inspection will be conducted within 10 business days to test functioning of the dishmachine once the approved chemical(s) are assembled.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils being washed in the chemical sanitizing dishmachine.
Correction: Manager re-washed rinsed and sanitized the utensils at the three vat sink. Sanitizer at the sanitize basin of the three vat sink measured at an acceptable level. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: A certified fod manager arrived during inspection. 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.
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03/19/2015 | Routine | |
This is a risk factor assessment.
**Please provided 2 NoVA CFM certification by 12/19/14.
**Please provide dishmachine maintenance invoice by 12/19/14
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Manager will manually sanitize at 3-vat using quaternary ammonium sanitizer. Maintenance called.
- 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.
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12/05/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. 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.
Dish machine: AF-3D-S Chlorine
*Please avoid repeated violations.
**Please fax and provide a copy of maintenance invoice for 2dr prep cooler by June 2, 2014.
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.
- 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: cooked chicken (45F), deli turkey (44F) in 2dr reach-in cooler. sliced tomato (51F) on prep top
Correction: sliced tomato (52F) in 2dr prep cooler - right.
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05/19/2014 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. Grease interceptor is located in front of an adjacent restaurant and serves multiple facilities.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBD 85 500NE
- Cutting Boards / Resurface / Discard
Observation: All (10) small cutting boards were observed cut and scored and not easily cleanable.
Correction: Replace or re-surface the small, red cutting boards. Fax or email a copy of the purchase order or the receipt for purchase to the Health Department within 14 days.
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04/28/2014 | Pre-Opening | |
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