| No violation noted during this evaluation. | 10/30/2015 | Risk Factor | |
This is a follow-up to a routine inspecton conducted on 24 April, 2015 to check on the repair of the chemical sanitizing dishmachine. The unit has been repaired but according to the manager the wrong chemical for sanitizing utensils was delivered so the manager is still using 200ppm quaternary ammonium in the sanitize basin of the three vat sink. Please fax a copy of the invoice for the chlorine sanitizer for your dishmachine once the receipt for the chlorine is received. Thank you.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: hamburger, steak, chicken
Correction: The above foods have an asterisk (*) on the food item, but only the reminder statement on the menu. Per discussion with manager, the manager will add the disclosure statement to the 50 menu's in this establishment which will disclose that the food item "*May contain raw or undercooked ingredients." Menu's will be updated within 30 days. 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Manager called for service and discontined use of this machine. Fax or email maintenance invoice for the repair of this unit within 24 hours. Do not use the dishmachine until the unit is repaired and dispenses chlorine at an acceptable level. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- 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: Within 30 days, fax or email a copy of the photo identification Certified Food Manager Card from ORS Interactive, inc. 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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04/27/2015 | Follow-up | |
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: hamburger, steak, chicken
Correction: The above foods have an asterisk (*) on the food item, but only the reminder statement on the menu. Per discussion with manager, the manager will add the disclosure statement to the 50 menu's in this establishment which will disclose that the food item "*May contain raw or undercooked ingredients." Menu's will be updated within 30 days. 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Manager called for service and discontined use of this machine. Fax or email maintenance invoice for the repair of this unit within 24 hours. Do not use the dishmachine until the unit is repaired and dispenses chlorine at an acceptable level. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- 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: Utensils being washed, rinsed and sanitized in the chemical dishmachine which is not dispensing chlorine at an acceptable level.
Correction: Manager assembled the three vat sink and the utensils were sanitized in the sanitize basin with an acceptable level of sanitizer using facility test kit. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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: Within 30 days, fax or email a copy of the photo identification Certified Food Manager Card from ORS Interactive, inc. 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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04/24/2015 | Routine | |
| No violation noted during this evaluation. | 09/11/2014 | Other | |
This is complaint investigation. Complainant observed a roach on the table by pepper/salt shaker on August 10, 2014 1:00PM.
EHS did not observe any roach during this inspection. EHS reviewed facility's monthly pest control. Last pest control was performed on July 10, 2014. Manager will call and ask for pest control right away.
**Please fax and provide a copy of pest control by August 19, 2014. Discuss with pest control possible need to perform pest control 2 weeks afterwards. Please clean accumulated food debris around tables and behind seats.
No violation noted during this evaluation. | 08/12/2014 | Complaint | |
This was 2nd follow-up inspection to risk factor inspection performed on July 25, 2014. Due to continual deficiencies to cold holding violation, enforcement may be warranted.
**Please contact EHS when this unit is fixed as soon as possible.
**Perform time as public health control in ice for prep top. Please do not place any potentially hazardous foods in the 2drawers/1dr prep cooler.
- 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: shredded cheese (59F), sliced cheddar cheese (55F) on prep top
Correction: cheddar cheese (48F), pepper jack (48F), tuna salad (48F) in 2drawers/1dr prep cooler
- 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: 2drawers/1dr 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.
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08/12/2014 | Follow-up | |
This is a follow-up inspection. EHS observed prep top, which is important for the operation of making customer food was working properly. However, the bottom portion, 2drawers/1dr prep cooler was in working order temporarily and then did not function properly. Needed parts are on order. Operation of this facility doesn't seem to be affected significantly without this bottom portion working since there is a 4drawers cooler across it.
**EHS will perform 2nd follow-up on or about August 15, 2014 to confirm 2drawers/1dr prep cooler is able to hold temperature at or below 41F.
- 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: 2drawers/1dr prep cooler. Prep top is working but 2drawers/1dr prep cooler is still not fixed. Parts are on order.
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.
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08/04/2014 | Follow-up | |
Today’s inspection was to conduct a risk factor assessment. 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.
EHS provided additional training and written instructions on:
-Time as Public Health
**This is repeated violation on cold holding at 2drawers/1dr prep cooler. EHS will perform a follow-up on or about August 4, 2014 to confirm correction of this cooler. Due to repeated violation of good operation of this cooler, if this equipment is not corrected, this may warrant enforcement actions. Please perform Time as Public Health Control for potentially hazardous items on prep top in the mean time. Please do not place any potentially hazardous food in this cooler.
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.
- 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: sliced tomato (49F), shredded cheese (50F), sliced cheddar (50F) on prep top.
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. Cooler is not working properly. Maintenance requested. Time as Public Health implemented. More ice added. Food is swapped out.
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07/25/2014 | Risk Factor | |
- 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: tuna salad (40F), sliced cheese (45F) in 2drawers/1dr cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Unit was emptied out of potentially hazardous food and maintenance is called.
- 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: 2drawers/1dr prep cooler (51F).
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. Maintenance is called.
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01/07/2014 | Routine | |
- 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: grilled onion (57F) - discarded, grilled mushroom (49F) - moved to walk-in cooler in 4 drawers under grill. Drawer rails are not allowing drawers to close tightly, therefore, this drawer was kept open. Provolone cheese (49F), tuna salad (49F) in 2drawers 1dr cooler - emptied out and moved to walk-in cooler to cool and maintenance called.
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. Please fix the all cooler drawers so they will close easily.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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. Maintenance was able to come and fix the concentration before EHS left the facility. EHS confirmed correction.
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08/26/2013 | Risk Factor | |
This inspection was due to a complaint that stated grease refuse is overflowing and spilling. EHS discussed this with the manager and employee who is in charge of discarding grease refuse. Employee identified which of three grease barrel is for this facility.
Please do not dump refuse in other facility's barrel.
Please clean the top daily to prevent build up or overflow.
**Please fax and provide a copy of food manager certification by May 31, 2013.
- 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.
- Refuse Receptacle / Clean Frequency (corrected on site)
Observation: Grease barrel is accumulation of food debris and therefore difficult for grease refuse to be poured into the container.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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05/17/2013 | Complaint | |
- 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: cheddar cheese (45F), Amercian cheese (45F), sliced tomato (45F) on prep top at cookline on ice - all swapped out. Raw chicken (52F) - moved to freezer, cooked mushroom (52F) - discarded, cooked onion (52F) - discarded, hot dog (43F), raw beef (43F) in 4 drawers prep cooler under grill. Sliced cheddar cheese (49F), American cheese (49F) in 1dr cooler at cookline - moved to walk-in cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- 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: cooked mushrooms, cooked onion in walk-in cooler.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH and QUATERNARY AMMONIA test kit.
- 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: 4drawers cooler under grill does not close well. Employees do not perform extra measure to try to keep difficult drawers tightly closed therefore, food inside was observed not cold holding correctly.
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 (repeated violation)
Observation: The door gaskets of the following unit(s) are damaged: 1dr/2drawers prep cooler. 1dr undercabinet cooler doesn't have tight fitting door, a gap around the edge can be seen.
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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean plastic spoons were observed stored with the food-contact surface facing upward and coffee filters were not stored covered.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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01/28/2013 | Routine | |
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