Discussed active managerial control. Observed good food temperature control.
- 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 test kit.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. PLEASE ADJUST THE HOT WATER TEMPERATURE.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at 3 VAT SINK was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. PLEASE ADJUST THE HOT WATER TEMPERATURE.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3 VAT SINK is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. REMOVED ITEMS.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. OBSERVED TWO UNLABELED SPRAY BOTTLES.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. LABELED THE BOTTLES.
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10/01/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw beef in walk-in cooler.
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). PERSON IN CHARGE PLACED RAW CHICKEN ON BOTTOM SHELF IN WALK-IN COOLER.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Observed unused stool being stored on top of potatoes.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: prep cooler and flat top 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.
- Controlling Pests by Routine Inspection of Premises
Observation: Observed presence of many fruit flies throughout the establishment.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following areas are in need of cleaning: walls by mop sink area, cooler by mixer, floors outside of walk-in cooler, area under prep table in main kitchen.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/10/2015 | Routine | |
- 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: 1) raw beef over salmon and raw chicken over raw lamb in McCall 2dr cooler, 2) raw chicken over lamb in walkin cooler
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). Food employee rearranged items correctly (salmon top, lamb and beef middle, chicken bottom)
- 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: 1) hummus made on 12/7in true 2dr glass cooler, 2) cooked spinach made on 12/7 and cooked lentils made on 12/8 in the walkin cooler
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. food employee labeled items with the prep date
- 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.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink by the 3-vat sink used to hold dishes
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist- many drain flies were obeserved.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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12/10/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Handwashing Signage at Handwashing Facilities Required
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the cholrine solution was measured at over 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of cholrine solution at 50-100 ppm. Verify concentration using the appropriate test kit. PIC reset solution to 100ppm
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03/26/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a risk-factor assessment inspection. Complainant has stated the facility is allegedly not keeping their food warm. PIC was not aware of the complaint and other complaints were not reported. PIC stated that at the end of the day, food is discarded depending on how much is left. If there is a large amount, then food is kept overnight and reused the next day and will not save again. Food that was leftover is reheated up to 165F and above. EHS took hot-holding and reheating temperatures and they were found to meet standards. The hot-holding steam table was on the highest setting. Based on today's observations and discussion, complaint is not confirmed.
No violation noted during this evaluation. | 03/26/2014 | Complaint | |
The purpose of this visit was to conduct a follow-up inspection for the complaint investigation on 2/10/14. EHS observed previous violations as corrected. Please continue to clean and seal any other holes in the facility(if any)and follow pest control instructions/comments to prevent more potential pest infestation. EHS recommends to seal the back door more (light from outside was still seen on the upper sides). A copy of the pest control treatment done on 2/20/14 was given to EHS. Facility is now in compliance.
No violation noted during this evaluation. | 02/20/2014 | Follow-up | |
The purpose of this visit was to conduct a complaint investigation. Complainant allegedly saw a mouse run by the cashier area when getting dinner on 1/28/14. EHS spoke to CFM and he was not aware of the complaint. No other complaints were made. CFM stated that pest control is done once a month. Invoices from pest control service in December and January. Pest control had noted that rodent activity was present and had done treatment. Pest service also made a note that if facility could correct any deficiencies, the rodent activity could be reduced. EHS observed rodent traps set up around facility. EHS told CFM to look over pest control notes and to follow any recommendations from the service. Droppings were observed in the facility and a dead rodent was sighted under storage risers by ice machine. Food employee removed dead rodent.
If necessary, EHS recommends using a different pest company or increase pest service.
**Clean front food line area and kitchen area. Remove droppings and wash, rinse, sanitize all food contact surfaces and get proper NSF-approved storage to store veggies and protect from potential contamination. Any contaminated food must be discarded**
**Seal all holes and entrances to prevent any pest entry to facility. Increase cleaning facility for facility to prevent harborage conditions.**
**A follow-up inspection will be conducted in 10 days (02/20/14) to determine if violations are corrected. If violations are not corrected, then enforcement action may occur.**
Based on today's observations, complaint is confirmed.
- Food Storage / Preventing Contamination (repeated violation)
Observation: veggies (onions, garlics, potatoes) were stored in milk crates and not protected from potential contamination
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that there is a large hole in the office by the back door and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (corrected on site)
Observation: dead rodent was found on the premises.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and shelving underneath equipment and storage areas are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/10/2014 | Complaint | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils- drink stored above cutting boards
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. CFM removed drink.
- 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: 1) raw beef over salmon in mcall 2dr cooler, 2) raw chicken over raw beef in walkin cooler
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). CFM rearranged meats correctly
- 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 sanitizer bucket with a concentration of over 200 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. CFM reset solution to 100 ppm
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (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.- glass cleaner over bags of chips
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. CFM moved glass cleaner
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12/05/2013 | Risk Factor | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: EHS EXPLAINED PROPER SANITIZING PROCEDURES. The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- 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: DISCUSSED POLICY WITH CFM. 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: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: FOOD EMPLOYEE MOVED DRINKING CONTAINERS. 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.
- 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 chicken over chicken soup in walkin cooler
Correction: FOOD EMPLOYEE REARRANGED ITEMS. 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.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: stored under cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walkin freezer
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Hot Holding of Potentially Hazardous 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: cooked pumpkin 129F
Correction: CFM TURNED UP HOT LINE AND ITEM MEASURED AT 156F. 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.
- 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: yogurt sauces 47F and 67F in service line, raw chicken 44F in walkin cooler
Correction: CFM REMOVED AND REPLACED YOGRUT SAUCES, RAW CHICKEN COOLED DOWN IN WALKIN COOLER.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.
- Food Labels / Labeling / Bulk Food
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: cumin, salt, sugar
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Temp Meas Devices, Easily Readable
Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable: 3dr prep cooler cookline.
Correction: Temperature measuring devices shall be designed to be easily readable.
- Utensil / Handle to Consumer & Employee to Prevent Contamination
Observation: Unwrapped knives, forks, or spoons were not stored with the handles up.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: CFM COVERED TRASH RECEPTACLES. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at cookline handwashing sink.
Correction: CFM RESTOCKED SOAP DISPENSER. Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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 bathroom handwashing sinks used by food employees.
Correction: EHS PROVIDED HANDSIGNS. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- 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: commerical equipment by cookline handsink and dry storage area.
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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05/21/2013 | Routine | |
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