- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Bottles of cooking oil stored along cookline.
Correction: Manager labeled bottles of cooking oil. ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoops, tongs, spoons stored in dipper well without dipper well being turned on.
Correction: Manager turned on the dipper well. 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.
- Food Storage / Prohibited Areas / Other Sources
Observation: Rice is being stored in a hallway to the customer bathrooms
Correction: Food may not be stored under other sources of contamination.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The wood shelf used to hold rice in the hallway and the wood shelf to hold single service napkins and equipment in the kitchen
Correction: Paint or seal both wood shelves. 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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board is 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.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives and spoons were not stored with handles and food contact surfaces of utensils in varying directions.
Correction: Manager rearranged so that a customer is more likely to only touch the handle portion of the single service item. Knives, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the kitchen are not covered by a 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.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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03/18/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Employee Health policy in place. Sanitizer in sanitize basin of the three vat sink observed at an acceptable level.
4 501.11A Equipment in good repair: The two door flat/prep top cooler used to hold lettuce salad with cut tomato is not cabable at this time of holding the potentially hazardous (TCS) food at 41f or below as the ambient air is 52f-54f. Corrective action: Repair the unit to ensure that it hold TCS foods at 41f or below within 10 days. When repaired, notify EHS and either email or fax an invoice for the repair or I will schedule a follow up inspection to check on the functioning of this unit. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken holding over raw squash, observed raw salmon over lettuce in the walk in refrigerator.
Correction: Based upon the prevent cross contamination guide sheet, the manager rearranged foods to prevent cross contamination. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
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09/29/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Employee health policy in place. Sanitizer in sanitize basin of the three vat sink observed at acceptable level. Manager provided a test kit to test the sanitizer. Active managerial control discussed with manager. Observed one employee washing hands using proper technique. Thank you. If you have any questions, please contact the health department at 703-246-2444.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw fish stored under raw ground beef and cut, raw beef in the walk in refrigerator.
Correction: Based upon the Prevent Cross Contamination Guideline, the manager rearranged the raw meats to prevent cross contamination. Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (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: Observed cooked pumplin, 120f, per manager, was in a hot holding state in the steam table. Steam table water was 130f.
Correction: EHS discussed preheating steam table water to 165f minimum prior to placing foods at the steam table for hot holding. Manager increased the steam table water to 165f and reheated the pumpkin to 173f. 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: 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: cooked chicken in sauce in bulk containers and cooked cauliflauer in bulk containers and cooked carrot in bulk containers in the walk in refrigerator.
Correction: After discussion about datemarking with EHS, manager datemarked the bulk cooked, prepared on site foods listed above. 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 (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Cardboard and foil lining prep table shelf in kitchen.
Correction: Manager removed the cardboard and fiol lining. 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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the walk in refrigerator and hood are not covered by a protective shielding.
Correction: Within 90 days, 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.
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04/13/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed employee health and manager stated that he is conducting training at least every 3 weeks.
- 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: pumpkin, cooked lamb on the 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. Pumpkin and cooked lamb was reheated to 165 degrees at time of inspection.
- 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: 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.
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08/08/2014 | Routine | |
The purpose of this visit was to conduct a complaint investigation.
All food is delivered from an approved food source and stored in the freezer. On the day of preparation all meats are taken out and thawed under running water and then cut and put back in the walk-in cooler. The next day the meats are put on skewers and placed back in the walk-in cooler. All foods are cooked to order and cooked to proper temperature. Manager stated that there has not been any sick employees in the past two weeks and the facility has an employee health policy.
Environmental health specialist observed some food items not hot holding at proper temperature which was documented on routine inspection report. Environmental health specialist discussed the proper procedure for cooking, hot holding and reheating. Case not confirmed.
No violation noted during this evaluation. | 08/08/2014 | Complaint | |
The purpose of this visit was to conduct a risk factor inspection.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: ground beef stored over tomatoes inside of walk-in cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw lamb inside of walk-in cooler
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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.
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01/10/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided proper cooking temperatures in English and Spanish.
EHS discussed cooling procedures and methods.
- 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 chickpeas, cooked lamb, cooked lentils, cooked potatoes and cooked eggplant on buffet
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. All foods were reheated at time of inspection.
- 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: diced tomatoes on buffet
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. Diced tomatoes were relocated to an ice bath.
- 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: cutting boards.
Correction: 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: 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.
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10/18/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided employee health information in Farsi, English and Spanish. EHS also provided cooling information.
EHS recommended manager provide refrigerator thermometers inside of all refrigeration units.
EHS will provide invoice for the repair of the 2dr True prep cooler by June 27, 2013.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: chicken soup inside of walk-in cooler cooked 14 hours ago.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Soup was discarded at time of inspection.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: eggplant, cooked okra, pumpkin, and lentils 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. Eggplant. okra, pumpin and lentils were reheated for hot holding.
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06/17/2013 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection to confirm the installation of leg kit for the new water heater. Leg kit has been installed correctly.
No violation noted during this evaluation. | 11/28/2011 | Follow-up | |
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