The purpose of today's visit was to conduct a risk factor assessment inspection.
In addition to the violations above, EHS also observed:
Section 36:----6-501.111(C) Controlling Pests/Methods to Use When Pest Are Found:
This is a critical violation:
Observation (REPEAT): Effective methods are not being used to control cockroaches------Observed three live cockroaches near the three compartment sink at the beginning of the inspection
Corrective Action: Cockroaches are capable of transmitting disease to people by contaminating food and food contact surfaces. If cockroaches are found on premises effective methods shall be used to control their presence.
Note to Owner: Please maintain all critical violations observed today corrected in the short and long term by providing additional training to employees and implementing active managerial control practices. Please fax within 48 hours a third party pest control service report and implement a cleaning schedule. If a third party pest control service report is not received as requested a follow-up inspection will be conducted and enforcement action may be taken as today is the third time 6-501.111(C) has been observed in this facility.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.--------Employees did not understand the importance of maintaining a cooked menu item at 135F or above before providing to a customer for a take order/catering order. EHS observed four large containers of cooked chickpeas holding below 135F sitting out at room temperature before the customer was scheduled to pick up their order.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. DISCUSSED WITH CFM. PER CFM THE CONTAINERS HAD BEEN SITTING OUT ONE HOUR PRIOR TO EHS OBSERVING AND WERE SCHEDULED TO SIT OUT AN ADDITIONAL FOUR HOURS BEFORE THE CUSTOMER WAS TO PICK UP.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site) (repeated violation)
Observation: Single-use gloves worn during multi-tasked food preparation. Observed food employee handle raw beef kabob with single use gloves and then handle all of the following with the same single use gloves: ready to eat lettuce, cut tomato and customer container.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS DISCUSSED WITH FOOD EMPLOYEE WHO DISCARDED HANDLED ITEMS, REMOVED GLOVES, WASHED HANDS AND PLACED A NEW PAIR OF GLOVES ON.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:
1) Cooked gyro cut 4.5 hours prior observed in Cooltech 2DR prep cooler,
2) Cut tomtaoes cut 4.5 hours prior observed in Cooltech 2DR prep cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:--------------observed containers of cooked chickpeas at 118-122F sitting out at room temperature.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. PER CFM THE PRODUCT WAS PLACED OUT AT ROOM TEMPERATURE ONE HOUR PRIOR AWAITING A CUSTOMER WHO ORDERED TO BE PICKED UP THREE HOURS LATER. PER CFM THE CUSTOMER REQUESTED THE PRODUCT BE AT ROOM TEMPERATURE.. EHS EXPLAINED THE IMPORTANCE OF PROPER HOT HOLDING TEMPERATURES. OBSERVED REHEATED ABOVE 180F.
|
10/26/2015 | Risk Factor | |
Today's visit is a second follow-up to verify proper cold holding and cooling temperatures and to verify pest control service. All food temperatures were observed below 41F. The True 2DR flat top cooler will be used as a back-up cooler and was observed with no PHF during today's inspection. The Cooltech 2DR prep cooler was observed with no PHF at the beginning of the inspection and per owner this prep cooler will no longer be used to store PHF overnight. Per owner, ice water baths are being used to cool cooked menu items and per owner temperatures are being taken to verify proper cooling, however no cooling temperatures are currently being recorded. EHS was unable to review and consult on any cooling logs since the last follow-up. EHS encouraged the owner again to have the food employee responsible for cooling cooked menu items to maintain the cooling log everday. Pest control service has been scheduled for Friday, June 19 and the owner agreed to fax/email the service invoice to EHS after service is received.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Effective methods are not being used to cockroaches.------Observed live cockroach in the three compartment sink at the beginning of inspection.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
|
06/17/2015 | Follow-up | |
Today's visit is a follow-up to verify that the kitchen handsink was working in good repair, to verify proper cold holding temperatures and to verify proper cooling food temperatures and cooling methods. EHS observed the handsink working and providing hot water. EHS observed improper handwashing, cold holding and cooling food temperatures. EHS also observed one unit holding at 47F, that per the owner/CFM was due to a fuse accidentally turning off overnight. A second follow-up inspection will be conducted next week to verify that all critical violations remain corrected. Please obtain a pest control service within the next 3-4 days. EHS will verify service via the invoice during the follow-up. Please maintain the cooling temperature logs for all cooked and cooled food items everyday, so that consultation of cooling logs can be provided during the follow-up inspection. Additional cooling logs provided to the owner. Please note that 4-501.11(B), 4-602.11(E)(4), 4-602.12(B) and 4-602.13 which all show on today's report as non-critical observations were not accessed during today's follow-up inspection and may or may not have been corrected, however additional time is allowed to fix these observations from the June 8, 2015 routine inspection.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed food employee fail to wash his hands after arriving in the facility at opening and before putting on a new clean pair of gloves.
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. DISCUSSED WITH OWNER, EMPLOYEE/CFM REMOVED & DISCARDED GLOVES, WASHED HANDS AND PLACED ON A NEW PAIR OF GLOVES.
- 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) in the True 2DR flat top cooler are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Cooked okra at 65F,
2) Cooked chickpeas at 66F,
3) Cooked spinach at 62F.
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. DISCARDED.
- 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:
1) Items in Cooltech 2DR prep cooler: cooked cut gyro at 45-47F, gyro sauce at 43-44F, sliced tomatoes at 43F, cooked spinach at 43F, white cheese at 44F,
2) Sour cream at 50F in Beverage Air 2DR Display Cooler,
3) Items in True 2DR flat top cooler: cooked chickpeas at 53F & 56F, cooked potates & vegetables at 48F, 50F & 52F, cooked spinach at 52F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED AS ITEMS HAD BEEN HOLDING IN UNITS OVERNIGHT. ALSO PER OWNER & CFM ITEMS UNDER # 2 & 3 WERE IN UNITS THAT ACCIDENTALLY WERE OFF DUE TO A FUSE ISSUE THAT WAS NOTICED THIS MORNING.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged:-------observed gaskets of the left door of the Beverage Air 3DR upright cooler torn and observed that does not close tightly.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces beverage dispensing nozzles, and enclosed components of equipment are observed in need of cleaning.
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.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The inside cavity and door of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Clean dish rack,
2) Shelving inside coolers,
3) Gaskets and door handles of coolers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Effective methods are not being used to cockroaches.------Observed live cockroach in the three compartment sink at the beginning of inspection.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
|
06/12/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted on Friday, June 12, 2015 to verify that cold holding remains corrected and to verify that the only handsink in the kitchen has been repaired to allow employees to wash hands when needed. EHS provided CFM with and discussed the following handouts: cooling, food safety and glove usage, active managerial control and food temperature log. Please note referral may be made to Fire Marshall or Code Compliance regarding the current use of mini fryer without mechanical hood ventilation.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee fail to wash his hands in between glove changes after handling raw chicken with single use gloves.
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. DISCUSSED WITH CFM AND EMPLOYEE WASHED HANDS AND PUT ON A NEW PAIR OF CLEAN GLOVES.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.--------Observed food employees wearing single-use gloves handling raw meats and then handling customer single use plates and preparing bread
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. DISCUSSED WITH CFM, ITEMS HANDLED WERE DISCARDED AND GLOVES WERE DISCARDED, HANDS WASHED AND NEW CLEAN GLOVES PLACED ON.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-------------observed four plastic containers of cooked spinach and four plastic containers of cooked chickpeas all cooling at room temperature covered with a plastic lid for two hours. Each container was filled with the food item nine inches deep.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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) Items in Cooltech 2DR prep cooler: cooked gyro at 47F, cooked vegetables at 43-45F, cooked beef at 43F, goat cheese at 45F,
2) Items in Beverage Air 2DR Display Cooler: gyro sauce at 44-47F, sour cream at 44-45F, and cooked gyro at 43-45F,
3) Cooked spinach at 46F in True 2DR flat top cooler.
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. ALL ITEMS MOVED TO FREEZER TO RAPIDLY CHILL
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit is damaged:-------observed gaskets of the left door of the Beverage Air 3DR upright cooler torn and observed that does not close tightly.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces beverage dispensing nozzles, and enclosed components of equipment are observed in need of cleaning.
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.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The inside cavity and door of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Clean dish rack,
2) Shelving inside coolers,
3) Gaskets and door handles of coolers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: --------observed employee washing dishes and then putting dishes away in storage without sanitizing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS DISCUSSED WITH CFM AND ALL DISHES WERE SANITIZED IN THE SANITIZE BASIN WITH A CORRECT LEVEL OF CHLORINE SOLUTION.
- Handwashing Sink / Accessible at All Times
Observation: The only handwashing facility located inside the kitchen is not working due to a leak, preventing access by employees for easy handwashing.-------EHS also observed at the beginning of the inspection handsink holding various items inside the sink basin.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
|
06/08/2015 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employee Health policy verification forms were not available on premises.
Correction: The health policy verification forms ( Form-B) signed by employees must be maintained on premises and made available during the inspection.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the refrigerators used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of refrigerators no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at kitchen and women's restroom was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of some of the reach-in refrigerator and freezers are damaged or torn.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the broken rubber gaskets/seals.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Debris and soil deposits were observed on the surfaces of the interior of the microwave oven.
Correction: The surfaces of the cavity of the microwave oven were observed to be soiled and in need of cleaning food-contact.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: refrigerator door rims, surfaces of shelving underneath prep tables, cooking equipment, and stationary equipment.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed that the wall base seals and floor tiles in the kitcheh and in the serving area are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace missing floor tiles and wall base boards/seals.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to eliminate cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. maintain the facility in clean condition, remove unnecessary items from the premises and make minor repairs such sealing openings etc.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
|
12/02/2014 | 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.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Food Storage / Preventing Contamination / Location
Observation: Dunnage rack is needed for the rice storage.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location at least 6 inches off the floor.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Beverage Air reachin cooler,
2) True reachin display cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:
1) Sharp Carousel microwave
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment and shelving,
2) Walls,
3) Ceiling tiles
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
10/17/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Grill Kabob Xpress, 11213-J Lee Highway, Fairfax, VA 22030 »