- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
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. : Discussed with the CFM the importance of proper handwashing and when handwashing is required.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. KITCHEN HANDSINK HAS ROLL OF PAPER TOWELS SITTING ON FOOD PREP. TABLE.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. AS DISCUSSED, ROLL OF PAPER TOWELS MUST BE IN A HOLDER, TO NOT BE TOUCHED OR BE LIKELY TO FALL ON FLOOR BETWEEN USES (OR) YOU CAN SIMPLY USE, A STACKABLE PILE OF PAPER NAPKINS (STORED AS FAR AWAY FROM SINK AS PRACTICAL).
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03/31/2016 | Routine | |
As discussed, the following additional non-critical potential hazard/s were observed
- 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: TOMATOES 47F, & COOKED POTATOES 45F @ #3 / CHEESE 43F & HOT DOGS 44F @ #4 / CHEESE 49F & H. M. GREEN SAUCE 49F @ #5
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL POTENTIALLY HAZARDOUS ITEMS (MEATS, CHEESE, EGGS, ETC...)AND ALL OTHER ITEMS, MOVED TO THE CORRECTLY OPERATING REFRIGERATORS.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The only handwashing facility 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. Correcetd.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. HANDSINK HAS ROLL OF PAPER TOWELS SITTING ON COUNTER.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. AS DISCUSSED, ROLL OF PAPER TOWELS MUST BE IN A HOLDER, TO NOT BE TOUCHED OR BE LIKELY TO FALL ON FLOOR BETWEEN USES (OR) YOU CAN SIMPLY USE, A STACKABLE PILE OF PAPER NAPKINS (STORED AS FAR AWAY FROM SINK AS PRACTICAL).Hand towel dispenser empty and no other paper towels at hand-sinks.
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09/17/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES
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. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: No wet wash cloths with sanitizing solution being used to sanitize..
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. Food contact surfaces should be wiped with sanitizer such as a chlorine-based sanitizing solution and shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Wash cloth bucket set up with CFM along with ORAL & WRIITEN INFO. PROVIDED.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Beef intestines being defrosted in food prep sink with-out running water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Units 2, 3 & 5.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located IN THE KITCHEN 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. Moved trash can.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
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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03/16/2015 | Routine | |
| No violation noted during this evaluation. | 12/04/2014 | Risk Factor | |
- 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: OBSERVED RAW SHELL EGGS STORED OVER GREEN BELL PEPPERS IN THE SUPERIOR 2DR COOLER.
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. REARRANGED FOOD.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOP HANDLE IN THE ICE MACHINE IN CONTACT WITH THE ICE.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. REMOVED ICE SCOOP.
- 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 DURING THE INSPECTION.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. OBSERVED BASEMENT DOOR OPEN.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. CLOSED THE DOOR.
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06/25/2014 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days. Call Edward Nantamu, Senior Environmental Health at 703-246-8485 to report correction of the violations. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets on the 2dr superior refrigerator in the basement are damaged
Correction: Repair/replace the gas gaskets on above equipment. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Ice making machine dirty with visible brown corrosoin inside, not being cleaned as required.
Correction: Clean ice making machine and make necessary steps to maintain a regular cleaning frequency. 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 gaskets on the reach in coolers in the kitchen had accumulations of grime and debris
Correction: Clean the above gaskets and take neccessary steps to have a regular cleaning frequency of the gaskets. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: 2 CHEST FREEZER IN THE BASEMENT
Correction: REMOVE/REPLACE ABOVE EQUIPMENT WITH APPROVED EQUIPMENT. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: A direct connection exists between the drain line of the washing & rising basin of the 3-compartment sink and the sewer line.
Correction: Provide air gap between the drain line. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided employee at handwashing sink in employees bathroom.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CORRECTED BY PROVIDING SOAP
- Lighting Intensity/ Food Prep Area / 50 foot candles (corrected on site)
Observation: Observed that not enough light was provided in the kitchen above the steam table and reach in areas. Bulbs burned out
Correction: Replce bulbs in above areas. Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas CORRECTED BY REPLACING THE BULBS.
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04/01/2014 | Pre-Opening | |
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