The purpose of this visit is to conduct a follow up inspection. All previous violations have been corrected and the establishment shall resume the normal inspection schedule.
No violation noted during this evaluation. | 11/15/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment. A follow up inspection will be conducted to ensure all violations have been corrected.
The hand sink by the three compartment sink must be repaired to allow for accessibility and use. It must be repaired by the follow up inspection.
- 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. OBSERVED MANAGER CHANGING TASKS FROM HANDLING RAW FISH TO CUTTING LETTUCE WITHOUT REMOVING GLOVES OR WASHING HANDS.
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. EHS REQUESTED MANAGER DISCARD GLOVES AND LETTUCE. MANAGER WASHED HANDS PLACED NEW GLOVES ON THEN RESUMED PREPARING MEAL.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in THE THREE COMPARTMENT SINK FILLED WITH DIRTY DISHES.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EMPLOYEE WAS DIRECTED TO WASH HANDS IN THE HANDSINK.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED EMPLOYEE DRINKING FROM AN OPEN CONTAINER WHILE PREPARING DISHES FOR CUSTOMERS.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. EMPLOYEE DISCARDED BEVERAGE, WASHED HANDS AND RESUMED WORK.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, 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.
- Certified Food Manager/Certificate Process (repeated violation)
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 / Accessible at All Times (corrected on site)
Observation: The handwashing facility located NEXT TO THE THREE COMPARTMENT SINK is blocked with pots, pans, utensils, 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.
- Presence and Use of Required Poisonous or Toxic Materials Only
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. OBSERVED CHEMICAL PEST CONTROL SPRAY CONTAINERS IN THE FACILITY.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. REMOVE ALL CHEMICAL SPRAY CONTAINERS USED IN PEST CONTROL.
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11/05/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Increase cleaning frequency to include floor underneath equipment and shelves.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Rice. Observed employee scoop rice from the rice cooker with a cup and bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS requested manager wash hands, put gloves one and use a utensil with a handle to scoop rice.
- 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.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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05/08/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed cooling log, sign and methods in English and Spanish. EHS also provided manager with handouts on various topics in Spanish as future reference.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (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:-----------cooked rice in large metal pot cooked five hours prior sitting out at room temperature at 80F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
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08/04/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Please fax/email a copy of the CFM photo card, written statement from fish supplier, updated consumer advisory for tartar sauce and signed employee health agreements by the end of January 2014. EHS provided manager with the following handouts: three compartment sink sign and CFM guidelines.
- 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)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):-----------raw tilapia used in ceviche.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:--------------cooked chicken.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- 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:---------tartar sauce made with raw egg.
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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: ---------observed food employee washing and rinsing dishes without sanitizing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS DISCUSSED WITH MANAGER/EMPLOYEE AND EXPLAINED THREE STEP PROCESS.
- 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 Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink next to the three compartment sink being used to store dishes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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01/13/2014 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection.
Back door area has been cleaned, with freezer and trash discarded.
Thank you for addressing the issues quickly. Please contact me if you have any questions.
No violation noted during this evaluation. | 01/23/2013 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection.
While it was deemed that insufficient progress has been made at the beginning of the inspection, area was being cleaned by the end of the inspection. Chest freezer had been emptied of food, area was being cleaned of trash, items were being thrown away at dumpster.
CFM was informed that Health Department approval is needed if equipment such as the water heater is replaced or added.
- Miscellaneous Sources of Contamination / Other Sources (repeated violation)
Observation: Observed a chest freezer fill of defrosted/refrozen food unfit for human consumption, mop bucket with mops, a gas grill, old office equipment and chairs all stored outside the back foor of the establishment. All were observed at the complaint inspection on 1/10/13.
Correction: Clean entire area, nothing can be stored outside.
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01/17/2013 | Follow-up | |
The purpose of today's visit was to conduct a complaint inspection. Complaint is confirmed.
I will follow-up by 1/18/13. Clean up the outside area adjacent to restaurant.
As a reminder, you must have Health Department approval prior to installing a new water heater.
- Miscellaneous Sources of Contamination / Other Sources
Observation: Observed a chest freezer outside, with food inside defrosted and unsafe.
Correction: All food in freezer must be discarded. Freezer must be stored inside the restaurant or elsewhere, if it is not functioning, it must be discarded properly. You can not store food or equipment outside.
- Cleaning Frequency for Physical Facilities
Observation: Area outside bakc door observed with debris and mop buckets.
Correction: Nothing, including mop buckets, can be stored outside. Clean area.
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01/10/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Las Tres Regiones, 13840-D Braddock Rd, Centreville, VA 20121 »