The purpose of this visit was to conduct a risk factor assessment in response to an alleged foodborne illness. Employee health policy was assessed and discussed during today's visit. Proper glove use and safe food handling was observed, during today's visit as well. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Interior of ice machine was observed in need of cleaning. Discussed with certified food manager.
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.
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01/07/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Ensure the permit to operate is posted in a conspicuous location for public view. Note: Second floor is no longer being used for food storage. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
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12/03/2014 | Risk Factor | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: lemons for iced tea.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Discussed glove use with employees and person in charge. Gloves provided.
- 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: Milk, sliced tomatoes, yogurt in 2DR glass refrigerator - 2nd level at 52F, 48F, 52F.
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. DISCARDED.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring devices located in the following units are not accurate in °F: Hobart 2DR upright refrigerator, Continental 1DR upright refrigerator, 2DR glass refrigerator - 2nd level.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- 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 glass refrigerator - 2nd level
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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured in excess of 500 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 the quat solution between 150 - 400 ppm. Verify concentration using the appropriate test kit. SOLUTION WAS DILUTED TO 200 PPM.
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02/07/2014 | Routine | |
| No violation noted during this evaluation. | 08/06/2013 | Routine | |
The purpose of this visit was to respond to a complaint received by the Health Department on December 17, 2012. The complainant alleged a horrible odor was emanating from the kitchen. Upon investigation the kitchen, dining area and trash area were examined and no foul odoriferous scents were noted.
The complaint is not confirmed.
No violation noted during this evaluation. | 12/18/2012 | Complaint | |
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