- Hands and Arms/When to Wash
Observation: A food employee did not clean their hands and/or exposed portions of their arms before working with clean equipment after handling soiled equipment and/or other activities that contaminate the hands.
Correction: Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sinks located in the warewashing are and food prep area are not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (bar area).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels (bar area).
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: The chlorine sanitizer applied to food-contact surfaces does not meet requirements. When tested, the chlorine level was observed above 200 ppm. Technician was called to service machine.
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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12/22/2015 | Risk Factor | |
- Cooling, Cooked Food (corrected on site)
Observation: Red sauce and Verde sauce prepared yesterday (8-26-2015) was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Food was observed at 53 F to 54 F. Food was discarded.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the tea dispenser and the soda guns are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing station in the kitchen next to cookline is being used as a dump station. Corrected by instruction.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Hand Drying Provision (corrected on site)
Observation: The bar handwashing sink is not provided with individual, disposable towels.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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08/27/2015 | Risk Factor | |
- In-Use Utensils, Between-Use Storage (repeated violation)
Observation: Utensils at ice cream station and by rice cooker observed stored in room temperature standing water. Corrected by cleaning/sanitizing.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Temperature Measuring Devices
Observation: Several refrigerators observed without thermometers.
Correction: Food temperature measuring devices and water temperature measuring devices on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1ºC or 2ºF in the intended range of use. The required incremental gradations are more precise for food measuring devices than for those used to measure ambient temperature because of the significance at a given point in time, i.e., the potential for pathogenic growth, versus the unit's temperature. The food temperature will not necessarily match the ambient temperature of the storage unit
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Main dish machine and one bar dish machine observed not sanitizing. Repair called. Will use three compartment sink.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: Several hand sinks observed with food debris in basin.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: Hand sink by large fryer observed blocked by pan in basin.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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04/27/2015 | Routine | |
1. Separate and organize mussels and oyster shell stock tags.
2. Send me dish machines' repair invoice.
3. Do not use ice as external coolant.
- Shellstock, Maintaining Identification
Observation: Inadequate record keeping system for Shellstock when removed from their tagged or labeled container. Shellstock tags from oysters and musells were comingled.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container with different certification numbers
- Shellstock, Maintaining Identification
Observation: Inadequate record keeping system of Shellstock tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
- Shellstock, Maintaining Identification
Observation: Inadequate record keeping system of Shellstock tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee observed cutting orange-wedges with bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning.No dish machine is dispensing any chlorine sanitizer. A call was made to the technician. Setup and use three (3)-compartment sink until dish machines are repiared.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sinks/Numbers and Capacities
Observation: There are not an adequate number of handwashing sinks necessary for the convenient use by employees. One of the two (2) hand sinks on main line is not in working order. The CFM said that it started backing up earlier this morning and a call has been made to the plumber.
Correction: At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in food preparation, food dispensing, warewashing areas, and in, or immediately adjacent to toilet rooms
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: One of the bar handwashings was blocked by a plastic bucket and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: One of the bar handwashing station is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at one of the bar handwashing sinks.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage (corrected on site)
Observation: No handwashing sign at server station hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/29/2014 | Risk Factor | |
An employee in the kitchen was drinking from an uncovered container.
- Records, Creation and Retention, Freezing Temperature and Time (corrected on site)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form, received a fax with the fish label and is farm raised and pellet-fed, ok to have the tilapia for ceviche.
Correction: Except as specified in paragraph 3-402.11(B) and paragraph (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. Records must be maintained to verify that the critical limits required for food safety are being met. Records provide a check for both the operator and the regulator in determining that monitoring and corrective actions have taken place.
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08/28/2014 | Risk Factor | |
Oyster tag: MA-9208-SS Mussel tag: PE-2329-SS. Employee Health Form 1-B left with the person in charge.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Employee observed drinking from and uncovered container in the upstairs kitchen.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Utensils at the ice cream station observed stored in standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the chlorine sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: The chlorine concentration of the bar area dishmachine closest to the television observed at improper concentration (0 ppm). The second bar dishmachine was observed at proper concentration (50-100 ppm).
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use (the dishmachine company will be contacted by the person in charge).
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The bar handwashing station closest to the bulk ice machine observed being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: Spray container of degreaser observed not properly labeled.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/14/2014 | Routine | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Worker observed eating on cook line.
Correction: Worker consumption of food must occur in a designated area away from food preparation.
- Critical: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness
Observation: The quaternary ammonia sanitizer at the 3 part sink was observed at 400 ppm +. Dilluted with fresh water.
The bare ware washing machine was observed not dispensing sanitizer. Technician contacted for repair.
Correction: The quaternary ammonia sanitizer must be maintained within proper range.
The chemical ware washing machine must dispense sanitizer according to manufacturers instructions.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The kitchen hand sink was observed with food debris in basin.
Correction: Hand wash sinks must be used only for washing hands.
- Handwashing Cleanser, Availability (corrected on site) (repeated violation)
Observation: There was no supply of hand soap at end hand sink at bar area.
Correction: All hand wash sinks must be supplied with hand soap.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: Working containers of chemical spray bottles were not labelled with contents.
Correction: Working supplies of chemicals in spray bottles must be labelled.
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11/13/2013 | Risk Factor | |
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Chicken stock in the walk-in refrigerator in large covered plastic containers were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less [found at 49 F.]
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Salsa, soup, and black beans cold holding at the improper temperature of 46 F inside the main walk-in refrigerator. Beef tongue improperly cold holding at 45 F inside the back walk-in refrigerator. Potato & squash improperly cold holding at 46 F inside the 1 door counter refrigerator located across from the grill. Milk improperly cold holding in the upstairs server under counter (uc) refrigerator at 44 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The kitchen dishmachine, the bar dishmachines, and the kitchen 3-compartment sink were not sanitizing food-contact surfaces of equipment at 50-100 ppm of chlorine.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink [missing soap at one bar handsink.]
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site) (repeated violation)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material [spray bottles.]
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/08/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Open beverages observed on shelving.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: Expired milk (Feb. 12) observed in refrigerator.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of spices are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Cup is used as a scoop for sweet and sour mix.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Utensils are stored in standing water at room temperature.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Dish racks observed stored on floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Intensity/Lighting
Observation: Light is out in Randell refrigerator.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Fuego Cocina Y Tequileria, 2800 Clarendon Blvd # R800, Arlington, VA 22201 »