Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometers should be washed, rinsed and sanitized before and after each use.
3. Management should train staff to set up the 3-vat sink each morning. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary Ammonium at a concentration of 200-400ppm per manufacturer's specifications. The water in the 3-vat sink and red sanitizer buckets shall be changed at least every 2 hours or more often as needed.
4. Management should continue regular pest control services from the licensed pest control company.
5. Management should make the appropriate changes to the catering menu to reflect the Consumer Advisory on any menu items containing smoked salmon and have the Parasite Destruction information available with the regular food invoices received from the licensed vendor.
Please email me a copy of the repair invoices for the dish machine and 3-vat sink within 2 business days. In addition please email me a copy of the required picture identification card for any Serv Safe certified staff within 10 business days. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions used at the dish machine.
Correction: Obtain a BLEACH test kit to ensure the dish machine is operating properly to sanitize at a concentration of 50-200ppm. DISCUSSED WITH THE MANAGER. MANAGER SHALL OBTAIN THE BLEACH TEST KIT FROM THE DISH MACHINE TECHNICIAN AND TRAIN STAFF TO CHECK THE MACHINE DAILY USING THE TEST KIT TO ENSURE IT IS OPERATING PROPERLY AT 50-200PPM OF SANITIZER.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine to sanitize any equipment/utensils/etc. Until the machine is repaired set up the 3-compartment sink to manually sanitize food-contact surfaces using a sanitizing solution at the proper concentration. DISCUSSED WITH THE MANAGER. MANAGER HAS CALLED FOR SERVICE ON THE MACHINE AND IN THE MEANTIME WILL BE USING THE DISHMACHINE FOR WASHING PURPOSES ONLY AND WILL BE MANUALLY SANITIZING ALL EQUIPMENT/UTENSILS/ETC IN COLD WATER AT THE 3-VAT SINK IN QUATERNARY AMMONIUM AT A CONCENTRATION OF 200-400PPM PER MANUFACTURER'S SPECIFICATIONS. MANAGER SHALL EMAIL ME A COPY OF THE REPAIR INVOICE FOR THE DISH MACHINE WITHIN 2 BUSINESS DAYS.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the red sanitizer buckets at a concentration of 0ppm quaternary ammonium.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200ppm based on the manufacturer's use directions and using the appropriate test kit. DISCUSSED WITH THE MANAGER. MANAGER HAS CALLED FOR SERVICE ON THE SELF DISPENSING UNIT LOCATED ABOVE THE 3-VAT SINK. IN THE MEANTIME MANAGEMENT SHOULD MANUALLY POUR QUATERNARY AMMONIUM SANITIZER INTO RED BUCKETS AND ADD COLD WATER TO CREATE A CONCENTRATION OF 200-400PPM. THE WATER IN THE BUCKETS SHALL BE CHANGED AT LEAST EVERY 2 HOURS.
- 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: 1. ALL equipment, 2. ALL utensils, 3. ALL stainless steel pans, 4. ALL plastic food containers, 5. ALL glassware, etc.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH THE MANAGER. DUE TO THE CHEMICAL SANITIZING DISH MACHINE NOT FUNCTIONING TO DELIVER BLEACH AT A CONCENTRATION OF 50-200PPM ALL EQUIPMENT/UTENSILS/ETC ARE NOT BEING SANITIZED. INSTRUCTED THE MANAGER TO WASH EVERYTHING IN THE DISH MACHINE BUT MANUALLY SANITIZE IN THE 3-VAT SINK USING COLD WATER AND QUATERNARY AMMONIUM AT A CONCENTRATION OF 200-400PPM PER MANUFACTURER'S SPECIFICATIONS. MANAGER SET UP THE 3-VAT SINK AS DISCUSSED.
- 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 emailed to my attention. Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH THE MANAGER. ANY STAFF MEMBERS THAT HAVE A SERV SAFE CERTIFICATE SHALL OBTAIN THE REQUIRED PHOTO ID CARD FROM ORS INTERACTIVE WITHIN 10 BUSINESS DAYS AND THEN EMAIL ME A COPY OF THE PICTURE CARD.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use such as Combat and Hot Shot were observed in the facility and/or being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCUSSED WITH THE MANAGER. MANAGEMENT SHALL REMOVE ALL RESIDENTIAL PESTICIDES FROM THE FACILITY AND CONTINUE TO USE A LICENSED PEST CONTROL OPERATOR FOR ROUTINE SERVICE CALLS. ALL PESTICIDES USED IN A PERMITTED ESTABLISHMENT SHALL BE COMMERCIAL GRADE AND BE DISPENSED BY A LICENSED PROFESSIONAL.
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02/04/2016 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee put on gloves before handling food but never washed his/her 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. DISCUSSED WITH THE MANAGER THAT ALL FOOD EMPLOYEES SHALL PROPERLY WASH THEIR HANDS USING WARM WATER AND SOAP BEFORE PUTTING ON GLOVES. IN ADDITION IT WAS DISCUSSED THAT THE GLOVES SHALL BE CHANGED WHEN SOILED.
- 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: 1. Corn and tomato salsa on the Continental 9-drawer prep. top unit: 43f, 2. Milk inside the Continental 2-door reach-in refrigerators at the barista stations: 43f.
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. DISCUSSED WITH THE MANAGER THAT ALL COLD FOODS SHALL BE HELD AT 41F OR BELOW AT ALL TIMES. CHECK FOOD TEMPERATURES TO ENSURE THEY HAVE COME BACK DOWN TO 41F OR BELOW.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1. Can opener, 2. Tomato slicer/wedger.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH THE MANAGER THAT THE FOOD CONTACT SURFACES SHALL BE CLEANED AFTER EACH USE OR AT LEAST EVERY 4 HOURS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen next to the prep. line was blocked. Observed the sink being used for storage of hard boiled eggs.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for RESIDENTIAL use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCUSSED WITH THE MANAGER THAT RESIDENTIAL TYPE PESTICIDES CAN NOT BE USED IN A COMMERCIAL ESTABLISHMENT OR BE APPLIED BY SOMEONE WHO IS NOT A LICENSED PEST CONTROL OPERATOR.
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08/18/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS observed that on the take away menu that each menu item that contains raw or undercooked ingredients is asterisked to a disclosure statement. However the reminder statement is on the opposite page as the disclosure statement and the reminder statement is not asterisked. The main menu includes a correct and complete disclosure and reminder statement asterisked together in one location on the menu. EHS discussed with CFM that the next time that the take away menus are printed that either the reminder statement needs to also include an asterisk and/or include the reminder statement and disclosure statement together. Within three calendar days, please fax or email a pest control service report and a service report showing that the dishmachine is able to correctly sanitize at 50 ppm. If the Continental 3DR flat top cooler is adjusted and repaired in house to hold 41F or below a follow-up inspection will be conducted within ten calendar days. If the unit does not respond to adjusting the thermostat, please fax or email a third party service report within five calendar days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Continental 3DR flat top cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Yogurt at 47F,
2) Tomato sauce at 48F,
3) Sour cream at 48F.
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. ALL POTENTIALLY HAZARDOUS FOODS IN THIS UNIT WERE MOVED TO WALKIN COOLER HOLDING BELOW 41F.
- 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: ----------Continental 3DR flat top cooler observed holding at 48F.
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.CFM ATTEMPTED TO ADJUST THE TEMPERATURE ON THIS UNIT DURING THE INSPECTION, HOWEVER EHS DID NOT OBSERVE UNIT REACH 41F OR BELOW. A FOLLOW-UP INSPECTION WILL BE CONDUCTED IF A THIRD PARTY SERVICE COMPANY IS NOT USED TO REPAIR UNIT.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine for sanitization. Until the machine is adequately repaired, set up the three-compartment sink to manually sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to cockroaches.-------Observed live cockroach under the dishmachine.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
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06/23/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment based on a general foodborne illness complaint. Provide service report/invoice for repair of dish machine within five days. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- 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: dishes.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. THREE COMPARTMENT SINK SET UP FOR SANITIZING DISHES THAT HAD BEEN RUN THROUGH THE DISH MACHINE.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Chemical sanitizer was observed at 0 PPM in the dish machine.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. THREE COMPARTMENT SINK WAS SET UP FOR PROPER SANITIZING.
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09/16/2014 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Chemical dish machine was observed in good working order, with sanitizer levels approximately 100 ppm. Employee health policy has been reviewed with staff and manager provided documentation during today's visit. Required statement from supplier for smoked salmon is maintained in the office and was readily available for EHS review during today's inspection. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 07/29/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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. The Health Department provided and reviewed employee health policy information.
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)
- 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. WIPING CLOTHS WERE REMOVED FROM COUNTERS AND CUTTING BOARDS.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wiping cloth bucket by the milk refrigerators with a concentration below 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NEW QAC WAS PROVIDED.
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01/17/2014 | 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.
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)
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: under cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
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07/25/2013 | 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.
Discussed the disclosure portion of the complete consumer advisory with the certified food manager, gave him an information on the complete consumer advisory.
When the take out menu is reprinted do not asterisk the low-fat organic yoghurt and organic steel-cut oatmeal, for the consumer advisory, unless a raw or undercook animal protein is present.
Please fax to my attention within 3 months, the menus, both in house and take out, with the complete consumer advisory present.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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:Disclosure missing on the in house menu for eggs, smoked salmon
Correction: Take out menu smoked salmon tartine is missing an asterisk and the disclosure is missing
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01/04/2013 | Risk Factor | |
| No violation noted during this evaluation. | 12/12/2012 | Pre-Opening | |
This visit was conducted to do a Follow up inspection. all violations corrected.
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 obtained. A routine inspection will be conducted in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval.
No violation noted during this evaluation. | 12/10/2012 | Pre-Opening | |
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