The purpose of this visit is to conduct a Risk Factor Assessment. The Employee Health Policy was in place during today's visit. Observed that the manager and his employees measure and log equipment and food temperature twice daily. Observed proper handwashing during today's visit. Sanitizer was observed within acceptable concentration Thank you. If you have any questions, please call the health department at 703-246-2444 Time for this inspection is for the inspection only.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Inside the walk in refrigerator: Observed a white large lexan container of lettuce uncovered. Observed a plastic container of cut onions uncovered. Observed a whole roast beef uncovered.
Correction: The manager covered the above foods during inspection. Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: The manager discarded the household pesticide. Do not allow household pesticided in this facility. 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.
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01/20/2016 | Risk Factor | |
The purpose of this visit is a first risk factor assessment. Thank you for your participation in this inspection as it allowed me to clarify any questions that arose throughout the inspection. Observed five employees wash hands during todays' visit. Temperatures measured were within an acceptable limits. Sanitizer observed at an acceptable level. Employee health policy in place. Thank you. If you have any questions, please feel free to call the health department at 703-246-2444.
No violation noted during this evaluation. | 07/02/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist (EHS) discussed hand washing policy, employee health policy and active managerial control. EHS recommended to manager to utilize temperature logs and design a detailed cleaning schedule. Manager discussed that time as a public health control is used for the tomatoes during the evening shift. Tomatoes are cold holding properly during the lunch shift.
- 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 stocking dining tables and engaging in any activity that could contaminate the 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. Employee washed hands at time of inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Open drink containers were relocated at time of inspection.
- 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: inside of cabinets throughout facility, inside of unused 2drawer cooler, handsinks, and inside of walk-in freezer
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.
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02/02/2015 | Routine | |
The purpose of this visit is a first risk factor inspection. Sanitizer observed at an acceptable level. Employee health policy in place.
IMPORTANT:
1. Time as a Public Health Contol will apply to this facility for your next inspection. Please ensure that you are marking sliced tomatoes held at the front cold well with a discard of not more than 4 hours from placing into the well.
2. Obtain your photo identification CFM card within 10 days and email a copy to my attention at the health department.
Please feel free to contact me with any questions you may have.
Facility Data:
- 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: sliced tomatoes 41f -52f in an overstocked cold pan at the front cold well.
Correction: Manager and EHS discussed alternative method to use for compliance and it was agreed that the facility will now use Time as a Public Health Control (TPHC), for the tomatoes. Manager will implement TPHC into the daily check lists for each shift. Tomatoes will be held for no longer than 4 hours. 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.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: half baked roast and one container of chicken sald in the walk in refrigerator.
Correction: Manager properly dated the above food items. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: chicken salad in bulk container dated 5/20.
Correction: Discarded. In addition, chicken salad at the prep cooler was discarded as well as it was stocked form this batch. Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer which was observed on the back counter with dried lettuce and other food debris on the food contact surface.
Correction: Manager agreed to take apart the sanitize. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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05/30/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*Employees Health Records Red Folder provided to the operator. Health forms to be completed and sent to the Health Department within thirty (30) days.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 03/10/2014 | Pre-Opening | |
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