The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Repair the gasket at the 2-DR prep refrigerator at cookline.
- DO NOT shut off the water ice cream scoop well in between use.
- Use gloves while handling straw for milk shake at the servers area.
- 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: Blue Cheese (60F) in 2-DR Prep Cooler at cookline.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DO NOT OVER FILL THE CONTAINER. FOOD ITEM WAS MOVED TO MAINTAIN 41F OR BELOW.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Chlorine solution was measured at above 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 at between 50 - 100 ppm. Verify concentration using the appropriate test kit. THE MANAGER PROVIDED A SANITIZER COLUTION AT 50-100 PPM.
|
01/12/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Advised the operator to monitor refrigerator ambient temperature.
- Provide a service receipt for the refrigerators mentioned above.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 1-DR Prep refrigerator at the serveline (45F) and True 2-DR prep cooler at cookline (44F)
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. Repair the refrigerator and send a copy of service receipt to the Health Department with in 7 days. Do not store potentially hazardous food items in the cooler until it is repaired. Removed all the food items from the cooler.
|
07/08/2015 | Routine | |
The purpose of this visit to conduct a Risk-Factor inspection.
Note:
- Recommended to use sanitizer bucket and wiping cloths to clean prep line and cook line.
- Do not fill above fill line in the containers at the prep line.
- Have a food thermometer available at the cook line and take random temperature of cooked food before serving. The cook temperature for chicken must be 165F and beef 155F.
- Caulk and fix the 3-vat sink.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation. The employee donned clean pair of gloves without washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. The employee washed hands before donning gloves.
- 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 (47F) at 1DR True.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Milk was discarded.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: American Cheese and swiss cheese in the 2DR Continental
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Food items were date marked.
|
01/26/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Chlorine sanitizer in wiping cloth bucket: 100 ppm. Consumer advisory on take-out menu is printed in a small font that would be illegible to a significant proportion of consumers, and would not adequately warn these consumers of the risk of consuming raw or undercooked ground beef. PIC agreed to request that the consumer advisory be printed in a larger font at the next printing of the take-out menu. Wording of consumer advisory is satisfactory. Consumer advisory on wall menu is satisfactory.
- 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: Gallons of milk (2) in 1 dr UC cooler: 48/47 degrees F
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. NOTE: Milk determined to be out of temperature less than 1 hour and was relocated to freezer for quick cooling.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1 dr prep 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.
|
07/17/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer in wiping cloth bucket initial/final: >200/ 50 ppm.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee changed gloves after handling raw chicken, but did not wash hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with PIC.
- 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 ground beef burger in 2 dr UC cooler cookline.
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). NOTE: PIC had storage order corrected and discussed with employees.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: chili in hot hold unit (1.5 hours): 109 degrees F.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. NOTE: PIC relocated chili to pan on charbroiler for rapid heating. Discused reheating methods with PIC, and that hot hold units may only be satisfactory for maintaining temperature, not providing the rapid reheating that is required.
- 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: sliced american/cheddar/pepper jackk/swiss cheese in 2 dr prep cooler. (51/47/58/55 degrees F.)
Correction: Raw chicken breast, raw chicken fingers in 2 dr UC cooler. (48/44 degrees F)
- Equipment / Good Repair / Operation
Observation: Both interior doors of the 2 dr prep cooler cookline are damaged, and no longer provide a smooth easily cleanable surface. Also, some shelving in the walk-in cooler is corroded.
Correction: Doors of prep cooler must be repaired, and shelves of walk-in cooler that are corroded must be refinished or replaced to provide smooth easily cleanable surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the center grease extractor in the cookline exhaust hood is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food, and to promote fire safety.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution in the wiping cloth bucketv was measured at >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 sanitizer solution at 50-100 ppm. Verify concentration using the appropriate test kit. NOTE: Discussed wiht PIC.
|
01/03/2014 | Routine | |
Walk-in cooler, and other coolers functioning satisfactorily at the time of inspection. Food temperatures within cooler satisfactory. Invoice for walk-in cooler service provided at the time of inspection.
No violation noted during this evaluation. | 08/01/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer solution concentration in 3 vat sink/wiping cloth bucket: 75/75 ppm..
Walk-in cooler malfunctioned from approximately 9:30 AM to 11:00 AM this morning per PIC. Service techinician visit had been scheduled prior to start of inspection, and arrival was expected within the hour. Walk-in cooler appeared to have resumed normal function by time of inspection (see temperatures detailed above). PIC to fax copy of service invoice for walk-in cooler within 24 hours
The following good retail practices were discussed during the inspection: Grease accumulation on hood grease extractors, large bowl of cooked fries resting on trash can top, use of home standard equipment: 2 countertop hot hold units NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR WALK-IN COOLER TO HEALTH DEPT. WITHIN 24 HOURS.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee donned new gloves after touching raw beef, without washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with PIC.
- 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: Sliced american/pepper jack cheeses next to two door prep cooler (55/57 degrees F), sliced tomatoes in 2 dr prep cooler top (2x) (56/46 degrees F), Raw hamburger/raw chicken in 2 dr UC cooler (45/46 degrees F), Sliced turkey/raw chicken parts/sliced cheese/hot dogs/whole tomato/raw beef hamburger in box (60/60/58/58/60/57 degrees F)
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. NOTE: PIC advised cheese had been out of temperature <2 hours and would be disposed after lunch rush (less than 4 hours total) but in future, will be placed in prep top container, sliced tomatoes, similar conditions/resolution as cheese, but in future will not be overfilled in prep top contianer, Raw hamburger/raw chicken in 2 dr undercounter cooler determined to be out of temperature < 2 hours and were packed in ice
|
07/24/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Water Heater: AO Smith BT80230. PIC advised that had received 2013 permit and would FAX copy by tomorrow AM. PIC relocated all potentially hazardous food (PHF) out of Continental undercounter cooler into unnamed 2 dr prep unit bottom, and scheduled service. Continental undercounter cooler not to be used for cold holding of PHF until it is returned to fully functional condition. PIC will also FAX copy of undercounter cooler repair invoice within 48 hours.
- 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: cooked mushrooms.
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. Cooked mushrooms heated to > 165 then placed on hotter portion of grill to maintain proper hot hold temperature.
- 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 chicken breast/cut chicken/raw hamburger in Continental 2 dr under counter cooler cookline. 2 milk gallons in True 1 dr prep bottom.
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. Raw chicken breast/cut chicken determined to be out of temperature < 1 hr and relocated to unnamed 2 dr prep unit along with all other potentially hazardous food. Milk gallons also out of temperature < 1 hr and relocated to freezer. Food restored to proper cold hold temperature within one additional hour.
- 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: Continental 2 dr under counter 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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2012. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2013 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2013 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Physical Facilities Good Repair
Observation: Observed that the support structure for potato cutter is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at > 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 at 50-100 ppm. Verify concentration using the appropriate test kit.
|
01/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Foster's Grille, 138a Maple Ave W, Vienna, VA 22180 »