- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opener blade and the can opener stand were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the surfaces of the can opener blade and stand more frequently.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the 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.
- 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). 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cooking area /kitchen being used for food preparation . A food employee was observed preparing apples at this sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. (preparing of apples was relocated from this sink)
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02/25/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Observed adequate level of sanitizer in the three vat sink. The manager was aware of employee health policy components. No critical violations observed. Thank you.
No violation noted during this evaluation. | 08/15/2014 | Risk Factor | |
The purpose of this visit is a follow-up after a training for datemarking (as a part of an enforcement action) to verify that proper date-marking is being completed at this facility. The shredded cheese inside the true refrigerator/freezer combo unit is properly date-marked. No further follow-up is necessary and the facility will return to normal frequency of inspections. In addition, the pest control treatment and inspection for ants has been completed. Thank you.
No violation noted during this evaluation. | 03/19/2014 | Other | |
The purpose of this visit is a training in lieu of sending a Notice of Alleged Violation to teach and reinforce the proper method of datemarking. Once the training is completed, a follow-up will be conducted within 10 days to verify that foods are being properly datemarked in the facility. Thank you.
No violation noted during this evaluation. | 03/12/2014 | Training | |
The purpose of this visit is to conduct a routine inspection. Further enforcement may now be deemed necessary as you have a repeat violation (3-501.17 Datemarking) which has occurred during a routine inspection march 21, 2013, a Risk Factor Assessment which occured on August 29, 2013 and again during today's visit. Please remember to datemark your leftovers, such as mozzarella cheeses, american cheeses, deli meats and other Time Control-Safety (TCS) foods stored in the refrigerator for more than 24 hours.. A "Notice of Alleged Violation" will be sent to your facility via certified mail. After receipt of the letter, a follow-up will be conducted within 10 days to verify that you are complying with datemarking (3-501.17). I have provided you with a datemarking handout today.
Thank you for obtaining a covered trash can in the staff bathroom. Employee health policy in place. Quaternary ammonium sanitizer in the three vat sink measured at 200ppm. Thank you.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
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: Non-datemarked American cheese which was opened over 24 hours prior according to foodworker and placed into a baggie and stored in the True two door upright combo unit in the kitchen.
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. Manager discarded the cheese.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control pests. Observed ants on the counter top across from the True refrigerator/freezer combo unit in the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Schedule a pest control inspection and treatment for the control of ants in the kitchen. Fax report to health department within 10 days to 703-385-9568
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03/06/2014 | Routine | |
- 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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Shredded mozzerella cheese in the refrigerator/freezer combo which was opened Wednesday and will be used within 7 days per manager.
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.
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08/29/2013 | Risk Factor | |
The purpose of this visit is a follow-up to determine if a cfm is on site. The certified food manager is on site and the facility is in compliance. Thank you
No violation noted during this evaluation. | 04/04/2013 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. There was no certified food manager on site. A follow-up will be conducted within 10 days to verify the presence of a certified food manager. Please remember to datemark your leftovers, such as mozzarella cheeses, american cheeses, deli meats and other foods stored in the refrigerator for more than 24 hours. Also, obtain a covered trash can in the staff bathroom. Thank you.
- 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: mozzerella cheese, american cheese in the side by side ref/fr
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: Certified Food Manager/Presence Required
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
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.
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03/21/2013 | Routine | |
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