Today I conducted a routine inspection and discussed with management the following:
1. Management should reiterate the 5 major contributors to foodborne illness with 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 in an ice water bath to 32f at least once a week to ensure accuracy.
3. Management should ensure staff are using the wet towels for wiping up food and drink spills only. The wet towels remain in Quaternary ammonium sanitizer water at a concentration of 150-400ppm between uses.
4. Management will reorganize the walk-in refrigerator so that prepared foods, like raw meats and poultry are stored in the coldest area of the unit.
5. Management should ensure all lights are functioning under the hood systems.
At this time the ROP processes for vacuum packaging will cease until the health department representatives receive the request for a variance and the required HACCP plan. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employee(s) failed to wash his or her hands before putting on clean 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 MANAGER. MANAGER WILL RETRAIN STAFF ON HOW, WHEN AND WHERE TO WASH THEIR HANDS.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Knives stored in a container of sanitizer water, 2. Food scoops stored inside the bins of flour, sugar, chick peas, etc are lying in the food, 3. Falafel utensils are sitting in a container of stagnant water, 4. Ice cream scoops sitting in stagnant water at the dipper well.
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. DISCUSSED WITH MANAGEMENT. MANAGERS SHALL RETRAIN STAFF ON HOW TO STORE IN-USE UTENSILS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Observed a large 5 gallon container of yogurt sauce covered and stored inside the walk-in refrigerator. The sauce was 84f and had been there for 20 minutes.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Variance Requirement for Specialized Processing Methods (corrected on site)
Observation: The person in charge described a method of packaging the following food using Reduced Oxygen Packaging requiring a variance from the Health Department: 1. Any TCS foods that are transported off site. Facility uses a vacuum packaging system.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL CEASE ROP PROCESSES UNTIL APPROVED BY THE HEALTH DEPARTMENT.
- Critical: ROP / Criteria for HACCP Plan (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. Observed a vacuum packaging machine in the facility.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL CEASE OPERATION OF THE ROP PROCESSES UNTIL APPROVED BY THE HEALTH DEPARTMENT.
- 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: 1. Randell 2DR flat top refrigerator@wait station, 2. Ice cream freezer@wait station, 3. 2DR flat top refrigerator@gyro/grill station, 4. 2DR flat top refrigerator@expo station, 5. 2DR flat top refrigerator@server station.
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. DISCUSSED WITH MANAGER. MANAGER SHALL ORDER NEW AMBIENT AIR THERMOMETERS AND LOCATE THEM IN THE FRONT OF REFRIGERATION AND FREEZER UNITS.
- Plumbing / Maintained in Good Repair
Observation: The plumbing at the hand sink located in the bread station is not functioning. Hot water nozzle does not work and/or the hot water is turned off at the valve.
Correction: A plumbing system shall be maintained in good repair. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL HAND SINK PLUMBING IS IN GOOD REPAIR.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks used by food employees: 1. Cook line hand sink near the gyro/grill station, 2. Cook line hand sink near the fry station, 3. Employee restroom hand sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH MANAGER. MANAGER WILL ORDER ANND POST HAND WASHING SIGNS.
- Doc of Proposed Variance & Justification / HACCP Plan
Observation: Observed a vacuum packaging machine in the facility and management discussed using the machine to vacuum package TCS foods for transportation.
Correction: At this time the facility has been instructed to cease any ROP Processes until the variance and HACCP plan have been approved by the Health Department. DISCUSSED WITH MANAGEMENT. MANAGEMENT WILL SUBMIT THE VARIANCE REQUEST AND HACCP PLAN TO THE HEALTH DEPARTMENT.
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11/23/2015 | Routine | |
The purpose of today's visit was to conduct a routine assessment. Suggestions made to have multiple Certified Food Managers (CFMs) on site to ensure that a CFM is available during all hours of food preparation. Recommendations made to have copies of CFM cards on file in food establishment in the event that an employee forgets to bring CFM card to work. Discussed AMC and the maintenance of food logs. Properly maintaining food temperature logs ensures that food is either properly cold held at 41F or below OR assigned a corrective action (such as putting in walk-in to cool/discarding) in order to promote public health. Please provided Health Department a copy of the service invoice for the Randell 2 dr prep cooler within 7 days. Documents can be sent via fax or e-mail.
- 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 MULTIPLE EMPLOYEES DRINKING FROM UNCOVERED STYROFOAM CUPS WHILE IN THE KITCHEN, AT PREP AREAS, AND AT BAR.
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. ALL UNCOVERED CUPS WERE DISCARDED. EXPLAINED PUBLIC HEALTH RATIONALE TO EMPLOYEES AND CFM.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: METAL SCOOPS, SPOONS BEIGN STORED IN WATER (89F) AT COOK LINE.
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. ITEMS PLACED IN HOT WATER (ABOVE 135F).
- 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 RANDELL 2 DR PREP COOLER- COOKED CHICKEN, GRAPE LEAVES, CUT TOMATOES #1, CUT TOMATOES #2 (54F, 53F, 49F, 51F).
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 ITEMS DISCARDED BY CFM.
- 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: RANDELL 2 DR PREP COOLER (57F).
Correction: PLEASE DISCONTINUE USE FOR THE STORAGE OF POTENTIALLY HAZARDOUS FOODS UNTIL REPAIRS HAVE BEEN MADE AND UNIT IS ABLE TO MAINTAIN A TEMPERATURE OF 41F OR BELOW. PLEASE HAVE UNIT SERVICED WITHIN 7 DAYS. 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.
- 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 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
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06/11/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Hummus, in 2DR prep refrigerator - sandwich at 44F.
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. HUMMUS WAS DOUBLE-PANNED. MOVED TO ANOTHER UNIT TO COOL TO 41F OR BELOW.
- Critical: Consumer Advisory, Disclosure Provided
Observation: Consumer advisory on the menu is not complete due to missing disclosure statement. Verbage was provided to facility during today's visit.
Correction: 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the hand sinks by the bread station or ice machine.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. HAND TOWELS PROVIDED.
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10/07/2014 | Risk Factor | |
This visit was to conduct an inspection based on a complaint received by FCHD. Complainant indicated there were fruit flies on the premises, unsanitary utensils and glasses, improper food holding temperatures, and unlicensed food handling staff. Violations were alleged to be observable at the bar, service station, and kitchen.
During today's visit, sanitizer levels were in compliance as well as dish machine sanitizing. Food temperatures were observed in compliance as recorded in Risk Factor Assessment, with the exception of hummus. (See RFA report.) Certified food manager was present during today's visit. Fruit fly activity was observed in the bar area. Person in charge indicated that pest control is being conducted weekly and provided invoices. It was recommended to the establishment that pest management for fruit flies be initiated.
Complaint is partially confirmed. Thank you for your time today.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: hummus at 44F in 2DR prep refrigerator.
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. MOVED TO ANOTHER UNIT TO COLD HOLD PROPERLY.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control fruit flies.
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.
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10/07/2014 | Complaint | |
Today's visit was to conduct an inspection based on a complaint received by FCHD.
During today's complaint and routine inspection. Temperatures were observed in compliance. See above and related routine inspection for more details. Thank you for your time today.
No violation noted during this evaluation. | 03/20/2014 | Routine | |
- 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 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)
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: wheat flour, white flour, semolina.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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. ADDRESSED WITH PERSON IN CHARGE. OBSERVED REMOVAL OFF COUNTER AND PROPER STORAGE IN SANITIZER.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Portions of yogurt (x2) prepared in house, as well as mozzarella (x2), and sliced tomatoes were observed cooling in prep refrigerators as listed at 55F, 55F, 54F, 55F, and 55F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the flour storage is blocked, preventing access by employees for easy handwashing. Container of flour was observed blocking hand sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CONTAINER OF FLOUR WAS REMOVED FROM IN FRONT OF HAND SINK.
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03/20/2014 | 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.
Please send copies of signed employee health policy within ten business days.
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: 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. 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)
- 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: lemons for drinks.
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. DISCARDED. TONGS WERE PROVIDED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the bleach solution was measured in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution within 50 - 200 ppm. Verify concentration using the appropriate test kit. SANITIZER WAS PROVIDED AT APPROPRIATE CONCENTRATION.
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12/23/2013 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: white flour, wheat flour, sugar, semolina.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice cream scoops in standing water.
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. WATER SPOUT WAS TURNED ON TO SUFFICIENT VELOCITY TO FLUSH AWAY PARTICULATES.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding.
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.
- 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: 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 Storage / Preventing Contamination (corrected on site)
Observation: Containers of falafel were observed stored on the floor in the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. CONTAINERS WERE REMOVED FROM OFF THE FLOOR.
- 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: Sliced tomatoes, chicken wings, feta, in 2DR prep refrigerator (salad) at 51F, 49F, 54F.
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. MOVED TO WALK-IN REFRIGERATOR TO COOL.
- 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: 1DR flat top refrigerator, 2DR flat top refrigerator (dessert)
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.
- 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: 2DR prep refrigerator (salad) holding at 47F.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep refrigerator units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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. PAPER TOWELS WERE PROVIDED UPON DISCUSSION WITH CFM.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was observed to be in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution between 50-200 ppm. Verify concentration using the appropriate test kit. CHLORINE SOLUTION WAS DILUTED DOWN TO 100 PPM.
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06/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lebanese Taverna, 1840-G Galleria At Tysons Ii, Mclean, VA 22102 »