The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer dishmachine: 100 ppm. Provided copy of date marking and certified food manager data sheets to PIC. The following good retail practices were discussed during the inspection: 1) Food stored on floor of walk-in cooler at the time of the inspection. Food must be stored on appropriate shelving at least 6" above the floor of the walk-in cooler. 2) Provide service invoice from a licensed pest control operator to the Health Dept. within 10 days. NOTE: Provide copy of CFM photo ID and copy of invoice from a licensed Certified Pest Control Operator to Health Dept. within 10 days.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: lamb in sauce: 60 degrees F.
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: Food determined to be out of temperature less than two hours and was reheated on griddle to 176 degrees F within 15 minutes.
- Certified Food Manager/Certificate Process (repeated violation)
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). Provide copy of current CFM photo ID to Health Dept for Nahed Abutaa to Health Dept. within 10 days.
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03/30/2016 | Risk Factor | |
The purpose of this visit was a reinspection after voluntary closure due to a malfunctioning walk-in cooler that was not able to maintain TCS food at 41 degrees F or below. Walk-in cooler had an ambient temperature of 40 degrees F, and TCS foods within the walk-in cooler were tested and found to be at satisfactory temperatures at the time of inspection. PIC had started keeping a temperature log for all coolers within the facility, and will save the cooler logs for review as requested. Facility is authorized to reopen.
- 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). Provide copy of CFM photo ID to Health Dept. within 10 days.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Screening in rear screen door is damaged and is no longer fly proof.
Correction: Repair screen door to provide fly-tight barrier.
- Physical Facilities Good Repair
Observation: Observed that the screen door at rear of kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/06/2015 | Follow-up | |
The purpose of this visit was to conduct a reinspection. TCS foods in walk-in cooler were again found to be at a temperature of greater than 41 degrees F and the walk-in cooler ambient temperature was 46 degrees F. Owner will voluntarily cease all food service operations and the facility will remain closed until: 1) Walk-in cooler is restored to fully functional condition so that is able to maintain TCS foods at 41 degrees F. or below and 2) A satisfactory reinspection is conducted by the Health Dept. A copy of the service invoice for the walk-in cooler must be provided at the reinspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked greens/ chopped tomato/ cooked rice/ hummus/ cooked pasta/ cooked chicken in WI cooler: 47/47/46/47/48/48 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: PIC and owner voluntarily disposed of all TCS food in walk-in cooler except TCS food that was frozen.
- 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: Walk-in cooler: 46 degrees F.
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: PIC scheduled service of WI cooler during inspection. Provide service invoice for walk-in cooler at followup inspection at the time of the reinspection.
- 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). Provide copy of CFM photo ID to Health Dept. within 10 days.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Screening in rear screen door is damaged and is no longer fly proof.
Correction: Repair screen door to provide fly-tight barrier.
- Physical Facilities Good Repair
Observation: Observed that the screen door at rear of kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. The walk-in cooler had an ambient temperature of 46 degrees and all TCS within the cooler was at a temperature > 41 degrees F. The owner voluntarily ceased all food service opoerations until the walk-in cooler could be serviced so that it is able to maintain TCS foods at a temperature of 41 degrees or below and a reinspection is conducted by the Health Deptartment.
Correction: The owner voluntarily ceased all food service operations until the walk-in cooler could be serviced and restored to fully functional condition. Walk-in cooler must be able to maintain TCS foods at a temperature of 41 degrees F or below, and a reinspection must be conducted by the Health Dept. prior to opening the facility or resuming any food service operations.
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08/05/2015 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked spinach/ raw chicken/ raw chciken kabob/lentils/ marinated lamb/ rice and onions/ ground beef roll/ cooked pasta/ hummus/ chicken peas in WI cooler: 48/47/51/49/50/48/47/48/49/47 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: PIC and owner voluntarily disposed of all TCS food in walk-in cooler except TCS food that was frozen.
- 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: Walk-in 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. NOTE: PIC scheduled service of WI cooler during inspection. Provide service invoice for walk-in cooler at followup inspection onn 8/4/15 prior to opening the facility for food service.
- Certified Food Manager/Certificate Process (repeated violation)
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). Provide copy of CFM photo ID to Health Dept. within 10 days.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Screening in rear screen door is damaged and is no longer fly proof.
Correction: Repair screen door to provide fly-tight barrier.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC provided paper towels.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the screen door at rear of kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/03/2015 | Routine | |
The purpose of this visit was to follow-up on the status of violations cited in the 4/27/15 Food Establishment Inspection Report. NOTE: TWO ITEMS REMAIN UNCORRECTED FROM 4/27/14 INSPECTION. PROVIDE SERVICE INVOICE FOR REPAIR OF WALK-IN HINGE AND DOOR LATCHES AS SOON AS PARTS ARE RECEIVED AND INSTALLED. (PIC ADVISED PARTS HAVE ALREADY BEEN ORDERED). SPECIAL PRECAUTIONS MUST BE TAKEN IN THE INTERIM TO INSURE THAT WI DOOR REMAINS SECURELY CLOSED. ALSO, PROVIDE COPY OF CFM PHOTO ID TO HEATH DEPARTMENT WITHIN 10 DAYS.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door latch of the following unit(s) are (missing, 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.
- Certified Food Manager/Certificate Process (repeated violation)
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). NOTE: Provide copy of CFM photo ID to Health Department within 10 days.
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04/30/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection in conjunction with a complaint investigation. NOTE: PLEASE REMEMBER TO SUBMIT A COPY OF THE SERVICE INVOICE FOR THE WALK-IN COOLER TO THE HEALTH DEPARTMENT WITHIN 48 HOURS, AND A COPY OF A CFM PHOTO ID TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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: Diced tomatoes/raw chicken parts/cooked rice/raw whole chicken/cooked potatoes/ raw beef /lentil soup/hummus/raw shell eggs in walk-in cooler:49/45/47/45/45/44/47/47/47 degrees 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. NOTE: PIC voluntarily disposed of chicken, baba ghanoush, hummus and all other potentially hazardous foods (TCS) in the WI cooler that had been out of temperature 4 hours or more. Remaining TCS foods were relocated to freezer or placed on ice.
- 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: Walk-in cooler: 47 degrees F.
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: Provided service invoice for walk-in cooler to Health Department within 48 hours.
- Equipment / Good Repair / Components / Gaskets
Observation: The door latch of the following unit(s) are (missing, 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.
- Certified Food Manager/Certificate Process (repeated violation)
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). NOTE: Provide copy of CFM photo ID to Health Department within 10 days.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing. NOTE: Handwashing sink contained large container of spice.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: Access to the handwashing sink was restored.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: PIC provided hand cleanser to handwashing sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC provided paper towels to handwashing sink.
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04/27/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager information handout to receive the CFM photo ID card.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Cook eggplant, cook okra, cook potatoes/chicken
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.---Date marking handouts provided.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
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.---Removed from the facility
- Falls Church City Code/CFM Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
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11/26/2014 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager with temperature reminder handouts. Fax the service report that the cooling unit has been repaired to the Fairfax County Health Department in 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Walk-in cooler: vegetable soup 44F, cook okra 46F, True 1dr cooler: white cheese 47F, dice tomatoes 46F, yogurt 47F
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.---The walk-in cooler was adjusted and items in the True 1dr cooler was moved to another cooling unit.
---The CFM has schedule a service technician to visit the facility today to look at the cooling units in the facility.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bin enclosed components of equipment are not being cleaned as required.
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.
- 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.
- 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
- Falls Church City Code/CFM Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
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08/27/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Auto chlor A-4
Please correct the non-critical violations that was not corrected today within 90 calendar days.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: three bags of raw onions stored on the floor near the dish washing area.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the Beverage air 3dr prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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: all shelving in the kitchen, interior of the 3dr prep cooler.
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.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed the raw meat slicer located at the kitchen are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. The raw meat slicer was cleaned during the inspection.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the three microwave oven is observed soiled in the kitchen.
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed no hand soap at the hand washing sink in the kitchen.
Correction: Hand soap provided.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed no paper towel at the hand washing sink in the kitchen.
Correction: Paper towel provided.
- Physical Facilities Good Repair
Observation: Observed that one tile ceiling above the shelving area near the dishwashing area is missing due to a water leak. Tiles at the floor and wall junction at the cook-line is missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed items that are no longer needed at the facility.
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.
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02/27/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager with bare hand contact handouts.
Note to Manager: EHS observed and recommends the following:
1. Water leakage at the water heater area needs to be check
2. Container of sanitizer bucket needed to store wet wash rags
3. Adjust the cooling units to 38-39F and perform temperature check daily
4. Clean under the kitchen equipment and shelving.
5. Pots and pans shelving needs to be better organize
6. Better lighting is needed in the Walk-in cooler
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: grabbing and cutting the toasted bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.---Educated the CFM and tongs was used.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken 94F, rice(2) 119F
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.---rice discarded, chicken reheated to 167F
- 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: dairy dessert 45F
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.---Ambient temperature adjusted to acceptable range.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: samosa-12/25/13
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
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12/27/2013 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up to observed improvement of less food residue on the floors, shelving and drain flies in the kitchen.
EHS observed improvement in cleaning the floors and shelving of food residue. EHS observed pest control service on 06/20/13, however the present of drain flies has not improved and gotten worse. Another pest control service is recommended. Please fax the service report indicating the drain flies has been treated to the Fairfax County Health Department in 10 calendar days. FAX# 703-385-9568
No violation noted during this evaluation. | 06/28/2013 | Follow-up | |
The purpose of this visit was to respond to a complaint received by the Health Department on June 6, 2013. The complainant alleges there is a mice infestation. At the time of the inspection EHS observed no mice present
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.
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.
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06/10/2013 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
The water heater: Rinnai RC80HP
Dish machine: Auto chlor A-4
EHS provided manager with date marking, cooling, and cross contamination handouts.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken above raw lamb, raw chicken/raw salmon, raw chicken above raw eggs,
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).---All items above was arranged properly.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: cooking utensils in standing water.
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.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- 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) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.---chick peas at 76F for 13hours.
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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooling chick peas in a large cook pot.
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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked lentil 50F, dice tomatoes/ cucumber 53F
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.---Manager agreed to use the items above to use time as a public health control
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked ground beef with tomato sauce, cooked lamb with tomato sauce, cooked rice, cooked lamb all made 2/28/13.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: dish machine area.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along then 3dr prep cooler and at the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: prep tables, can opener, meat cutter
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Items aboved was cleaned.
- 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: interior and exterior of the 3dr prep cooler, 1dr cooler, and walk-in cooler
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.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity on two 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.
- 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.
- 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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.--Hand soap provided.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.----Paper towel provided.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in freezers.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors and shelving in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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.---observed raid
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
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03/01/2013 | Routine | |
The purpose of today’s visit was to conduct a risk factor assessment in response to a complaint of an alleged foodborne illness.. 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.
4-501.11A: Equipment good repair: During today's inspection observed that the Superior 1 door upright refrigerator 47f is not capable of maintaining phf at 41f or below. The phf foods in this unit were discarded during inspection. In addition, the beverage air prep cooler along the cookline 44-45f is unplugged overnight but food was held at this unit overnight. Hummus 51f, grape leaves 51f on top portion of the prep, falafal 44f inside cabinet discarded. The thermometer on this unit registered 41F near the end of the inspection and also the walk in refrigerator 42f-43, per manager was in use, but since service is taking place today for the Superior upright, please have this prep cooler and the walk in refrigerator inspected as well. Email a copy of the invoice for the three refrigerators (Superior upright, beverage air three door prep cooler and the walk in refrigerator) to my attention by the time service on these units is completed today. Do not use these units until a repair is completed and the units are capable of maintaining phf at 41f or below consistently. Some foods were relocated to other units and many foods were discarded based upon time and temperature discussions between inspector and CFM.
Hot water heater:
Takagi T-K3
Dishmachine: Autochlor A4
Pest control inspections are scheduled bi-montlly and the last two inspections occurred on 6/28/12 and 7/17/12: No evidence of pest activity noted during today's inspection.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in The three vat sink
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Observed a rusted can of beets
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Discarded.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: basmati rice 124f, hot holding in a steam well which was (per cfm) in the process of being reheated (steam water 160f) but rice was placed prior to reheating well.
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. Rice reheated to 192f
- 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: half and half 45f in the superior 1 door upright ref
Correction: lamb sauce in a tightly covered container in the walk in refrigerator 49f, humus 51f, grape leaves 51f, falafal 44f in the beverage air prep cooler along the cookline
- 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: A gallon size bag of shredded mozzerella cheese in the walk in 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.
- 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: vegetables in sauce, hummus, cooked lamb in sauce, cooked chicken in sauce and other prepared foods observed in metal full pans in the walk in refrigerator and were not datemarked.
Correction: 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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of a baking pan was not sanitized as inspector obsered a foodworker wash, rinse and stack on a clean shelf a pan which had not been through the sanitize step. .
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The pan was removed from the clean shelf, training provided and then sanitized at 50ppm chlorine.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizer in the three vat sink as no sanitizer was being used on the utensils. The facility was observed to have chlorine. Also, the Autochlor dishmachine was tested and proved to be sanitizing at 50ppm chlorine.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. A training on the proper sanitizing and set up of the sink for sanitizing utensils was provided to foodworkers.
- 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. Need signs in the bathrooms and the front handsink
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a bottle of fabuloso on the same shelf as utensils.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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08/09/2012 | Risk Factor Assessment | |
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