The purpose of today's visit was to conduct a routine assessment. Please continue the following practices as a means to improve food safety and promote public health in your facility:
1. Monitoring of hot and cold holding temperatures
2. Monitoring of cooling process for large batches of food (i.e., tamales, beans)
3. Training on proper date marking for cold holding items being held for greater than 24 hours
Please send the following to the Health Department within 7 days:
1. Photo of updated menus with disclosure statement provided (dine-in and to-go menus)
- 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: PLEASE TRAIN EMPLOYEES TO MAKE WET WIPING BUCKETS USING CHLORINE SANITIZING SOLUTION FOR THE STORAGE OF WET WIPING CLOTHS. 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: 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:ON DINE-IN DISPLAY MENU AND TO-GO MENU- TRADITIONAL BREAKFAST, SALVADORAN BREAKFAST, THE RANCHERO, BREAKFAST BAGEL, BREAKFAST CROISSANT, CARNE ASADA, AND PAPA RAY'S SANDWICH.
Correction: PLEASE INCLUDE A DISCLOSURE STATEMENT FOR BOTH DINE-IN DISPLAY MENU AND TO-GO MENU WITHIN 7 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.
- 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: PLEASE OBTAIN A CFM CARD WITHIN 30 DAYS. 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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: PLEASE PROVIDE A COVERED TRASH RECEPTACLE IN THE LADIES RESTROOM WITHIN 30 DAYS. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Floor Mats and Duckboards / Cleanable & Removable
Observation: OBSERVED CARDBOARD BEING USED AS FLOOR MATS NEAR THE 3-VAT SINK.
Correction: PLEASE REMOVE CARDBOARD AND REPLACE WITH A CLEANABLE AND NON-ABSORBENT FLOOR MAT WITHIN 30 DAYS.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handwashing sink LOCATED NEAR THREE VAT SINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP PROVIDED.
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01/27/2016 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection. A second request for cooling logs, cold holding logs, and an updated dine-in/to-go menu with complete consumer advisory has been made. No temperature logs nor updated menus were provided during follow-up inspection. Certified Food Manager contacted supervisor by telephone requesting these documents. Provided contact information for the second time in order for supervisor to send all requested documents. Incomplete consumer advisory information remains uncorrected. Please send all requested documents by 10/18/15.
- 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: COOKED TO ORDER STEAK, EGGS ON DINE-IN AND DISPLAY MENU.
Correction: PLEASE SEND COPY OF UPDATED SAMPLE MENU TO THE HEALTH DEPARTMENT WITHIN 7 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.
- 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: PLEASE OBTAIN COPY OF YOUR CFM CARD WITHIN 14 DAYS. 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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10/15/2015 | Follow-up | |
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A). EMPLOYEE HEALTH POLICY PROVIDED.
- 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: IN SUPERA 2 DR FREEZER- OBSERVED UNCOVERED BROWNIES AND CANOLIES BEING STORED DIRECTLY UNDERNEATH LEAKING CONDENSER OF FREEZER.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. ITEMS DISCARDED.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
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 hour: YELLOW RICE, BEANS, CHICKEN TAMALES cooling for ~12 hours in the SUPERIOR WALK-IN COOLER observed at 71,58,51°F.
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. ALL ITEMS DISCARDED.
- 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: IN SUPERA 1 DR PREP COOLER- RAW CHORIZO, RAW BEEF, RAW CHICKEN (47F, 50F, 48F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED.
- 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: COOKED TO ORDER STEAK, EGGS ON DINE-IN AND DISPLAY MENU.
Correction: PLEASE SEND COPY OF UPDATED SAMPLE MENU TO THE HEALTH DEPARTMENT WITHIN 7 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.
- 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: PLEASE OBTAIN COPY OF YOUR CFM CARD WITHIN 14 DAYS. 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.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. BOTTLE OF GLUE BEING STORED DIRECTLY ABOVE CAKE PANS ON SHELVING UNIT IN PREP AREA.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. GLUE RELOCATED TO OFFICE.
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09/30/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Suggestions have multiple Certified Food Managers (CFMs) on site and to make photo copies of CFM cards to keep in establishment. Also provided training on how to properly cool food along with cooling guidelines document. Recommended using shallow metal pans, ice baths, and loose fitting covers to facilitate heat transfer during the cooling process. Provided cooling logs to use in both English and Spanish.
- Food Storage / Prohibited Areas / Locker Room
Observation: Food stored in locker rooms.
Correction: PLEASE DO NOT STORE BAKED GOODS OR ANY OTHER FOOD ITEMS IN LOCKER ROOM. ITEMS MAY BE STORED IN DRY STORAGE WITH BAGS OF FLOUR. Food may not be stored in locker rooms.
- 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: IN SUPERIOR WALK-IN COOLER-- TAMALES (45F, 48F, 46F) AND YELLOW RICE (44F) COOLING FOR ~19 HOURS.
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. ITEMS DISCARDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: COOLING IN DEEP PLASTIC CONTAINERS WITH TIGHT FITTED LID IN WALK-IN COOLER.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: IN SUPERIOR WALK-IN COOLER- QUESO BLANCO, CHICKEN SOUP, SHREDDED CHICKEN, BEANS AND RICE.
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. ITEMS DATE MARKED.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) 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 AT HOME, NOT SCHEDULED TO COME IN UNTIL 1PM. CFM BECAME AVAILABLE 10 MINUTES INTO INSPECTION.
- 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. SPRAY BOTTLES OF GLASS CLEANER BEING STORED DIRECTLY OVER OPEN BAGS OF FLOUR IN DRY STORAGE AREA.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. GLASS CLEANER MOVED TO CHEMICAL STORAGE AREA.
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04/28/2015 | Routine | |
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:
-Employee Health policy
-Consumer advisory
**Please fax and provide correction of following violations by December 29, 2014.
- a copy NoVA Certified food manager card
- picture of corrected menu board with disclaimer asterisk after cooked to serve food items (desayuno tipico, carne asada) and advisory statement
- a copy of Employee Health Policy. Be sure to keep the original copy in your file for future inspections.
*Please obtain oil barrel.
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: Responsibility of Employee to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Employee Health Policy was not in place. EHS provided training.
Correction: Manager will make copies of training material and train employees.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: cooked to serve eggs and steak on menu board.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. EHS provided training. Manager will correct.
- 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.
- 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. Observed missing signage at handsink in the kitchen and restrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Sign posted.
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12/15/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report dated 11-19-14 have been corrected. We thank you.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 11/21/2014 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION
1. A certified food manager picture I. D. card has not been provided.
2. Smooth, nonabsorbent and washable ceiling tiles have been installed over food preparation/food serving area behind the front counter area.
3. Smooth, nonabsorbent and washable ceiling tiles have not been installed at both rest rooms.
4. A hand washing sink has not been installed at the food preparation/food serving area behind the front counter.
5. Indirect waste water drain line/air-gap has not been installed at the food preparation sink waste water drain line.
6. Adequate air-gaps have not been installed on all waste water drain lines from all compartments of the three-compartment sink.
7. A large outer opening under the exit back door has not been sealed.
8. Clean utensils storage has not been provided.
9. A self-close device has not been installed on the employee' rest room door.
10. A mop rack has not been installed.
*Owner/Contractor shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 11/19/2014 | Pre-Opening | |
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