* Please send evidence of repair to hot water system to EHS no later than 3:30 pm on 30 March 2016.
* Please send a copy of new CFM Photo Identification card to EHS no later than 7 March 2016.
Note: Facility now boils shrimp before using them in ceviche. Ceviche no longer contains fish.
- Certified Food Manager/Certificate Process
Observation: The photo identification card from ORS Interactive, Inc. belonging to the CFM expired on 25 February 2016. CFM indicated she has renewed her credentials and is awaiting delivery of her new ID.
Correction: Obtain a current CFM Photo Identification Card. Send copy of this card to the EHS within 10 business days using contact information provided.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater serving the food service establishment is not producing hot water at the time of inspection. Maximum water temperature observed in facility is 59 F.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. A repair service appointment is scheduled to occur this afternoon. CFM agreed to send copy of repair invoice to EHS no later than 3:30 PM on 30 March 2016. If required, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The replacement water heater shall be approved prior to installation.
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03/28/2016 | Routine | |
Thank you for accompanying the EHS during the inspection, and for promptly correcting violative conditions observed. Ensure the walk-in refrigerator door is properly closed after each time it is opened.
Facility uses a shared outdoor refuse area. Please do your part to ensure receptacles are closed, and refuse is not stored on the floor.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: primal cut of packaged meat thawing on drainboard of three vat sink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. EHS provided training and rationale for proper thawing of foods. Meat was placed under cold running water.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours: salsa cooling overnight in the walk-in refrigerator observed at 75°F in a large, tightly covered plastic tub.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Salsa was discarded. EHS reviewed cooling methods handout provided during a previous inspection.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooling a large quantity of salsa in a tightly covered plastic container.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: A food containing pork (120 F) was observed improperly hot holding in an oven.
Correction: EHS provided training on proper hot holding temperatures. Food was placed onto grill for reheating/holding.
- 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 in the walk-in refrigerator at improper temperatures using a calibrated food temperature measuring device: Cheese (46 F), refried beans (45 F), pork pupusa filling (46 F), cooked yucca (43 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. Foods were discarded.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Cardboard observed used to line shelving. Aluminum foil observed used to line surfaces.
Correction: 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. Remove cardboard. Use of foil to line shelves is discouraged. If foil is used, it must be replaced when it becomes unclean.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the three door prep top refrigerator are damaged.
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. Replace gaskets.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving, interiors of drawers used to store utensils.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Mold was observed inside the ice machine.
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.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: Valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. Contact the Health Department if you require a replacement copy.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. No sign was observed in the men's rest room.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS provided sign.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in storage closet and under equipment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (repeated violation)
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.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed a bottle of medicine stored on a shelf above the food prep area.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Medicine was moved.
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11/16/2015 | Routine | |
The purpose of this inspection was to perform a routine inspection. Thank you for accompanying the EHS during the inspection.
The air gap for the combined drains of the three vat sink and the grease trap was determined to be acceptable. The installed air gap and trap is a unique design and functions to contain odors from the grease trap and provide safe drainage to the three vat sink.
Please obtain documentation from the vendor of the shrimp used in your ceviche that states the shrimp have been subjected to parasite destruction in accordance with Food Code 3-402.11. Email or fax a copy of this document to the EHS by 2 February 2015, and maintain a copy of the document in the restaurant.
Inspectors note: The walk-in freezer no longer functions. It is now used as a dry storage area.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. CLOTHS WERE MOVED TO SANITIZING SOLUTION.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Shrimp used in ceviche.
Correction: If raw or 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 for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. PLEASE OBTAIN A LETTER FROM THE SUPPLIER OF THE SHRIMP THAT STATES THE SHRIMP HAVE BEEN FROZEN TO DESTROY PARASITES IN ACCORDANCE TO FOOD CODE 3-402.11. PLEASE EMAIL OR FAX A COPY OF THIS LETTER TO THE EHS BY 2 FEBRUARY 2015. PLEASE MAINTAIN A COPY OF THE LETTER IN THE RESTAURANT.
- 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. Horchata and fruit juices stored in unlabled containers in two door display refrigerator.
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. CONTAINERS WERE LABELED WITH CONTENTS AND EXPIRATION DATE.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2015 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 2015 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure. MANAGER AGREED TO OBTAIN PERMIT IMMEDIATELY.
- 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. Two coffee machines and several pieces of equipment that were no longer functional were stored in the facility. Ceiling tiles were removed above the walk-in freezer (on longer functioning
Correction: used only as a dry storage area) to make room for equipment storage on top of the walk-in unit.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Observed that multiple mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. MOPS WERE PLACED IN AIR DRYING POSITION.
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01/20/2015 | Routine | |
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated:facility was using icemaker as drink cooler. Observed beer and other drinks stored inside
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Drinks were taken out and ice was discarded
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink- both hand sinks
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink-both hand sinks
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/18/2014 | Risk Factor | |
This is a follow-up inspection. EHS observed corrections of following violations:
-posting of 2014 permit
-reinstallation of removed hand sink by dish machine.
No violation noted during this evaluation. | 06/23/2014 | Follow-up | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Dish machine: CMA Chlorine.
Consumer advisory: ceviche, steak, egg
EHS provided additional training and written instructions on:
-how to calibrate thermometer
*Please avoid repeated violations.
**Oil and garlic mix needs cold holding.
**EHS will perform a follow-up on or about June 2, 2014 to observe compliance of:
- reinstallation of hand sink that was removed by dish machine.
- update posted facility Health Department licence with 2014 permit.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, flour bins.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. Labeled.
- 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, 2013. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2010 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 2010 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Critical: Handwashing Sinks / Numbers By Law
Observation: A handsink located by dishmachine that was approved by Health Department Plan Review at opening of this facility has been removed.
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided. Re-install hand sink.
- 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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05/01/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw egg over sauce in walk-in cooler, raw egg over 2dr prep 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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site) (repeated violation)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Tilapia
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. EHS confirmed Tilapia used is farm raised and provided documentation for record.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at both handwashing sinks in the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/03/2013 | Risk Factor | |
This inspection was to perform follow-up on critical violations observed during routine inspection performed on May 30, 2013. Following violations were observed in compliance:
-Employee Health Policy
-Eating/drinking in food prep area
-Separation of raw from RTE
-Food-contact equipments visibly clean
-Cold holding of potentially hazardous food at 41F or below - confirmed 3dr prep cooler is holding temperature at 41F and below
-Consumer advisory/disclosure for eggs and ceviche on menu were hand corrected.
However, please correct following violations:
**Please fax and provide parasite destruction for farm raised Tilapia used for ceviche by June 27, 2013.
**Please fax and provide cut sheet showing proof of commercial application for newly purchased 1dr Saturn reach-in freezer by June 27, 2013. EHS observed existing walk-in freezer is off and will not be used going forward.
**EHS observed dish machine has been put to out of order and power has been disconnected. Please do not use this dish machine until this machine is fixed and sanitizing correctly. Please manually wash, rinse, and sanitize all utensils.
Additional training provided:
-how to set up 3-vat sink and make sanitizer solution.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Tilapia and shrimp used for ceviche.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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 board
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items needs proof of commercial food establishment application: 1dr Saturn reach-in freezer.
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.
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06/13/2013 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- 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: raw egg over tomato sauce, raw beef over cooked yucca in 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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: using bowl in sauce.
Correction: 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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Tilapia and shrimp used for ceviche.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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: shredded cheese (53F), sour cream (48F), fresco cheese (56F) on prep top
Correction: shredded cheese (49F) in 3dr prep cooler - discarded. 3dr prep cooler is not holding temperature at 41F and below. It was emptied out of potentially hazardous food.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ceviche and cooked to order eggs on menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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: 3dr 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) is damaged: walk-in 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: spoon and peeler.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that following are in need of repair: hole on wall behind mop sink, sealing around hand sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/30/2013 | Routine | |
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