Imo Cafe, 2235 Monroe Street, Herndon, VA 20171 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: IMO Cafe
Address: 2235 Monroe Street, Herndon, VA 20171
Type: Fast Food Restaurant
Phone: 571 521-8187
Total inspections: 5
Last inspection: 03/10/2016

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Inspection findings	Inspection date	Type
The purpose of this visit was to conduct a risk factor assessment. Food under time a a public health control is held from 11 AM to 1 PM at the bar and then discarded, except for cheese per CFM. Thank you for your time today. If you have any questions, please call (703) 246-2444. No violation noted during this evaluation.	03/10/2016	Risk Factor
The purpose of this visit was to conduct a risk factor assessment. Ensure food items on the top portion of the prep cooler are maintained at 41F or below. Keep the prep cooler closed during pauses in food service and monitor temperatures as discussed during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: American cheese, ham on top, open portion of 2DR prep cooler at 47F and 44F. Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Cheese and ham was moved to the bottom of the unit to cool to 41F or below.	09/11/2015	Risk Factor
Breakfast eggs observed with consumer advisory. Item on menu listed as "egg" is egg salad and is offered hard-boiled only as stated by certified food manager during today's visit. Food Storage / Preventing Contamination Observation: Bag and container of chicken stored in the walk-in freezer on the floor. Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation) Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: butter observed at 129F on stove. 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. Butter was reheated to 173F before hot-holding again. Discussed requirements and monitoring of temperatures.	04/07/2015	Routine
Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy. Correction: A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout) Critical: Handwashing / When to wash hands (corrected on site) Observation: A food employee failed to change gloves and wash her hands after breaking raw shell eggs and before touching tortilla and bread. 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. Hair Restraint Effectiveness (corrected on site) Observation: All employees observed working in the food service area without hair restraints. Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: home fries 93F in a pan grill. 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. Note: Discard the leftover at 10:30 am. Per the manager they discard of consume the leftover after breakfast. Discussed with manager to use time or temperature. Starting tomorrow the manager will put the home fries on steam table with soups. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: skim milk 47F, half & half 46F--1DR flat top coffee station. 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: Put both items in 2DR prep refg. 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: Beverage 1DR flat top--coffee station 47F and Beverage 1DR prep refg cookline 47F. 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. Note: The owner will use ice for the 1DR prep refrigerator on top. Fax invoice for fixing both refrigerators within 10 days. Sanitizing Solution Test Kit Accurate & Used Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) Observation: The following equipment/utensils were observed soiled to sight and touch: milk tube --espresso machine. Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Note: Cleaned with sanitizer solution. Discussed with manager to have a wet wiping cloth in sanitizer and clean it after each use. Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site) Observation: Observed that clean UTENSILS rack was stored in away that could contaminate clean utensils with splashes from handwashing sink and also utensils under the handwashing sink. Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Note: Moved the rack to a different location. Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) Observation: The concentration of the chlorine solution was measured at more than 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 50-200 ppm. Verify concentration using the appropriate test kit. Note: Add more water.	03/27/2014	Routine
The two refrigerators must be serviced within 48 hours. The establishment may open upon receipt of the work orders for the service on the refrigerators. Temporarily, there is adequate refrigeration without the use of the two units to be serviced. 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. Water heater: A.O.Smith DVE 80 916 Equipment / Good Repair / Operation Observation: Two refrigerators were not maintaining 41F or less ambient air temperature: 1) Beverage Air 1DR prep refrigerator at service line(58F) Correction: 2) 1DR Beverage Air 1DR flat-top refrigerator near front handsink(48). Equipment / Good Repair / Components / Gaskets Observation: The mechanical stopper at the 3 vat sink does not hold water in the wash sink. Correction: Provide a stopper for the wash sink at the 3 vat sink. Ventilation Systems, Shall Be Clean Observation: The hood system has not been professionally cleaned to the roof within the last six months. Correction: The hood exhaust system must be cleaned professionally within 14 days. Fax or email a copy of the receipt for the cleaning to the Health Department when the work has been completed.	02/25/2014	Pre-Opening

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