Thank you for accompanying the EHS during this risk factor assessment, and providing effective training and demonstrations to employees.
Have the walk-in refrigerator repaired or adjusted such that it is able to maintain foods at 41 F or colder at all times. Send evidence of repair/adjustment to EHS no later than 18 March 2016. Do not store potentially hazardous foods in the unit until it can maintain foods at 41 F or colder at all times.
Please be aware that repeat critical violations may result in enforcement actions taken by the Health Department
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands after handling a garbage can and handling soiled equipment before engaging in food preparation tasks.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. CFM provided thorough training and demonstrated proper handwashing to the employee. Employee properly washed her hands. EHS provided handout in Spanish explaining proper handwashing.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Bus tub of marinating raw beef observed stored above boxes of wrapped lettuce in walk in refrigerator. Raw fish stored above cooked green beans in undercounter refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. EHS provided reminder training about proper food storage. Foods were rearranged.
- 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 beef stored above raw shrimp in the undercounter refrigerator.
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). EHS provided reminder training about safe food storage and CFM rearranged foods.
- 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: Potato salad (46 F), pre-cooked yucca (two containers 49, 46 F), cooked chicken (47 F), milk (47 F) in the walk-in refrigerator. Employees were observed frequently opening door of unit to get foods for preparation, and door frequently closed incompletely.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below at all times. EHS discussed public health rationale of cold holding with CFM. EHS recomended changing procedures to minimize the number of times the unit is opened, and the installation of an apron to help maintain safe food temperatures. Unit was closed, and maintained closed. Ambient air temperature in the unit was later observed at 43 F. Potentially hazardous foods in the unit were discarded, and a repair service contacted. Send evidence of repair/adjustment to EHS no later than 18 March 2016. Do not store potentially hazardous foods in the unit until it is capable of maintaing foods at 41 F or colder.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The permit posted in public view expired on 31 December 2015.
Correction: A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. Post the current permit in public view.
- 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. CFM arrived within 15 minutes.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchne is blocked by food trays and wiping cloths, 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. An employee removed items from handwashing sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Employee provided towels.
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03/16/2016 | Risk Factor | |
Active managerial controls are imperative aspects of food safety. Please implement the following active managerial controls in the facility to ensure food safety:
* Train employees in making, using, and testing sanitizer solutions. Verify performance by frequently testing sanitizer solutions, and observing their use. Maintain sanitizer solution available in the facility at all times of operation for storage of wiping cloths and sanitizing equipment such as food thermometers.
* Designate and label an area for the storage of employee foods where they cannot contaminate foods for public service. Frequently verify all employee foods are stored in this area.
* Train employees to prevent cross contamination by safely storing raw and ready to eat foods. Post the "Prevent Cross Contamination" handout provided in or near the walk-in refrigerator. Verify foods are safely stored after lunch and after evening meal service.
* Train employees in proper cooling methods, and time/temperature limits for safe cooling. Ensure employees use methods to safely and properly cool foods. Use temperature logs to verify cooling times and temperatures until a reliable method is identified
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. An employee did not demonstrate ability to make a sanitizer solution, employees did not store foods safely in the walk-in refrigerator, and used the handsink for storage of utensils/equipment.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- 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 in walk-in refrigerator as follows: Plastic grocery bag containing raw chicken entrails stored on wire shelf above chopped lettuce and picco de gallo, uncooked ribs above chopped lettuce and tomatos.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Chicken entrails belonged to an employee, who had stored them in the walk-in refrigerator. Entrails were discarded and ribs relocated. EHS provided training on proper separation of raw from ready to eat foods, and designating a location for storage of employee foods where they cannot contaminate food for customers. CFM should verify foods are stored in safe locations no less than twice daily as an active managerial control.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter and in a bucket with inadequate sanitizer concentration.
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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours: Cooked beans (62 F), cooked chicken (48 F), cooked ribs (48 F) cooled overnight in waslk-in refrigerator.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods were discarded. EHS provided training regarding cooling time/temperature parameters and methods to cool foods more effectively.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: several foods including beans, chicken, and yucca were observed improperly cooled in large, covered plastic containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) on the prep-top refrigerator 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 (repeated violation)
Observation: The nonfood-contact surfaces of shelving were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the three compartment sink was observed blocked multiple times during the inspection by utensils and equipment, 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. Handsinks must be easily accessible at all times and not used to store equipment, utensils, and cleaning supplies. EHS discussed importance of easy access to handwashing sinks with CFM. Sink was made accessible. CFM will verify access and supplies at handsinks as part of active managerial controls.
- 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. CFM replaces soap in dispenser.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink used by food employees at serving line.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS provided handwash sign.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen floors (especially beneath equipment and in walk-in) 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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11/18/2015 | Routine | |
The purpose of this assessment was to respond to a complaint received on 1/20/15 in regards to a possible fire that took place at Gold's Gym located in Gunston Plaza, Lorton VA. The complaint was generated in response to a fire that actually took place at La Brasa. EHS informed PIC to discard all food and single-service items exposed to fire extinguisher discharge. All items were discarded and food contact surfaces were scheduled to be washed, rinsed, and sanitized prior to service. EHS informed PIC to contact Health Department when all food contact surfaces have been cleaned in order for food establishment to be assessed prior to re-opening. Complaint is confirmed.
No violation noted during this evaluation. | 01/20/2015 | Complaint | |
The purpose of this visit was to conduct a follow-up inspection.
All violations were corrected at time of inspection.
No violation noted during this evaluation. | 09/26/2014 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed hand washing procedures, glove use, cooling and employee health.
EHS discussed cleaning procedures and removing items that are no longer needed in the food establishment.
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. Observed food employees not using hot water, applying soap and paper towels.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in cooler and prep cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink in the kitchen 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.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
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.
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09/16/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist provided additional employee health information in Spanish.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: under prep tables, handsinks, floors and walls.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink on the serve line and in the kitchen were 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.
- 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.
- 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.
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06/13/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: inside of walk-in cooler and inside of True 2dr prep cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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.
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09/17/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided employee health in English.
Manager will fax invoice for repair of 1dr prep cooler by June 10, 2013
Water heater: AO Smith DRE-52-920 15kw
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: french fries on steam table
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. French fries were discarded at time of inspection.
- 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 tomatoes inside of 1dr prep cooler on front line
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. Sliced tomatoes was discarded at time of inspection.
- 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: 1dr door prep unit on front line
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. ALL FOOD HAVE BEEN DISCARDED.
- 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: under prep tables, carts, inside of walk-in freezer and inside of cabinets under drink machine
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of 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.
- Floor / Wall / Ceiling / Cleanability
Observation: Floors, walls and ceilings observed with dirt, dust and food debris.
Correction: Clean all floors, walls and ceilings to prevent contamination to food and non food contact surfaces.
- 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 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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.
- Physical Facilities Good Repair
Observation: Observed that the light bulb blown out in dry storage area, lids and food storage containers broken, observed with holes and are 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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05/30/2013 | Routine | |
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