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 the food thermometer 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 filled completely with ice and cold water. The food thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should set up the 3-vat sink each morning to wash, rinse and sanitize. Wash in hot, soapy water. Rinse in hot, clean water and Sanitize in cold water (65f-75f) and bleach at a concentration of 50-200ppm. Use the test papers to check the concentration of bleach to ensure it is at an effective concentration. Change the water in the 3-vat sink at least every 2 hours.
4. Management should continue to properly store all raw animal foods like poultry, beef, eggs, seafood and/or pork on shelves BELOW and SEPARATE from all other foods to prevent cross contamination.
5. Management uses foods within a 24 hour period of time or freezes them. Do not save left over items if you are using the foods within 24 hours.
6. Management states all foods like beef, eggs and/or seafood are fully cooked. Customers do not order foods undercooked.
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 employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation.
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 MANAGEMENT. MANAGEMENT SHALL ENSURE ALL STAFF PROPERLY USE THE GLOVES TO HANDLE FOODS AND WASH THEIR HANDS AT THE HAND SINK USING WARM WATER AND SOAP BEFORE PUTTING ON CLEAN GLOVES.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. DISCUSSED WITH MANAGEMENT. ALL STAFF WORKING WITH FOOD SHALL WEAR THE PROPER HAIR RESTRAINT SUCH AS A HAT OR HAIR NET TO PREVENT HAIR FROM FALLING INTO THE FOOD.
- 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. DISCUSSED WITH MANAGEMENT. EACH WORK STATION SHALL HAVE TWO BUCKETS. ONE BUCKET FOR HOT, SOAPY WATER AND ONE FOR COLD WATER WITH BLEACH AT A CONCENTRATION OF 50-200PPM. KEEP ALL WET TOWELS IN THE BUCKETS BETWEEN USES.
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01/15/2016 | Routine | |
Today I conducted a routine inspection and the following was discussed with the certified food manager:
1. Calibrate your food thermometer each week in a cup with ice water. The thermometer should read 32f to ensure its accuracy when taking food temperatures.
2. Provide plain bleach to use as your chlorine sanitizer at the 3-vat sink. Scented bleach is not recommended. Maintain concentration of bleach at 50-200ppm at all times to properly sanitize equipment and utensils.
Please email me a copy of the new photo identification card for the certified food manager's license and the repair invoice on the Beverage Air 2-door upright refrigerator in the kitchen. As discussed do not use this refrigerator for storage of potentially hazardous foods until it is capable of holding food at 41f or below at all times.
If you have any questions please call me at 703-246-2444. Thank you.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. DISCUSSED WITH THE MANAGER THAT ALL FOOD EMPLOYEES SHALL HAVE HATS OR HAIR NETS.
- 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: 1. Cooked chicken breasts stored inside the Beverage Air 2-door refrigerator (in the kitchen): 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. DISCUSSED WITH THE MANAGER THAT THE REFRIGERATOR IS NOT WORKING PROPERLY AND ANY POTENTIALLY HAZARDOUS FOODS SHALL BE MOVED FROM THAT UNIT INTO ANOTHER WORKING REFRIGERATOR OR FREEZER. DISCARD ANY POTENTIALLY HAZARDOUS FOODS STORED IN THAT UNIT OVER NIGHT THAT IS NOT 41F OR BELOW.
- Food Labels/Common Name/Ingredients/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: 1. Repackaged muffins, 2. Repackaged cookies and brownies, 3. Repackaged pastries, 4. Repackaged slices of cake.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling. DISCUSSED WITH THE MANAGER THAT THE LABELS CAN BE COPIED FROM THE MANUFACTURER OF THE FOOD PRODUCTS AND DISPLAYED AT THE COUNTER FOR THE ITEMS REPACKAGED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. True sliding door refrigerator for self service (contains beverages and some foods such as milk, hummus, yogurt, cottage cheese).
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 THE MANAGER THAT ALL REFRIGERATION UNITS SHALL HAVE A THERMOMETER LOCATED INSIDE THE UNIT THAT IS EASILY SEEN.
- 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: 1. Beverage Air 2-door upright refrigerator in the kitchen: 45f.
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. DISCUSSED WITH THE MANAGER THAT THE REFRIGERATOR SHALL BE REPAIRED IMMEDIATELY SO IT IS CAPABLE OF HOLDING POTENTIALLY HAZARDOUS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER CALLED FOR SERVICE.
- 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 within 10 business days. Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER AND SHE WILL EMAIL A PHOTO ID ASAP.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the KITCHEN is not easily accessible to the employees for handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH THE MANAGER. HAND SINKS SHALL BE ACCESSIBLE FOR USE AT ALL TIMES.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the KITCHEN hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH MANAGER AND SOAP WILL BE PROVIDED TODAY.
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09/01/2015 | Routine | |
Person-In-Charge: Jang Ran Lee, F-95691, 25-Apr-2015
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: Cooked Chicken Dumplings at 116F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Dumplings were moved for re-heating to over 165F and hot holding at over 135F.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed soilage below dispenser of self service Hoshizaki ice machine.
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. PIC CLEANED SURFACES
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located in the back room is partly blocked, making difficult access by employees for easy handwashing. The front sink is just outside the door to the back room, and is accessible.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. MAKE THE BACK ROOM HAND WASHING SINK MORE ACCESSIBLE.
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02/25/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Ensure the hand sink is not blocked. A repeat incident of this violation may lead to further enforcement action. 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.
Observation: Surfaces of ice dispenser, 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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the main kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. ITEMS BLOCKING HAND SINK WERE REMOVED.
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07/17/2014 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: American cheese, ham, in 2DR prep refrigerator at 45F and 45F.
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 COOL TO 41F OR BELOW.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the back kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. ITEMS BLOCKING HAND SINK WERE REMOVED.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The sink basin in the front sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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01/24/2014 | Routine | |
Today's follow-up inspection was conducted to verify repair of the 2DR upright refrigerator. Unit was observed working properly and maintaining a temperature of 35F. Food items inside the unit were also observed at adequate temperatures. See above for TCS food temperature measurements.
Thank you for your time today.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR upright refrigerator.
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. UNIT WAS REPAIED AND OBSERVED WITH AN AMBIENT TEMPERATURE OF 35F.
- Plumbing / Maintained in Good Repair (corrected on site) (repeated violation)
Observation: The hand sink basin at the line is slow to drain.
Correction: A plumbing system shall be maintained in good repair. HAND SINK PLUMBING WAS OBSERVED IN GOOD REPAIR.
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08/21/2013 | Follow-up | |
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food items are observed to be unsound or adulterated: moldy strawberries.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. DISCARDED.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: lettuce, celery, carrots by three-compartment sink.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. FOOD ITEMS WERE COVERED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Roast beef, tuna, sliced tomatoes, chicken (x2), sour cream, tomato basil soup, American cheese, yogurt, cottage cheese, feta cheese, ham, cantaloupe, honeydew, provolone, in 2DR upright refrigerator, at 57F, 60F, 58F, 40F, 60F, 60F, 60F, 61F, 62F, 65F, 59F, 62F, 57F, 56F, 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. PROVOLONE MOVED TO ANOTHER UNIT. OTHER FOOD ITEMS DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: American cheese.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. DISCARDED.
- 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 upright refrigerator.
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers of sour cream were observed reused for the storage of tuna.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the back kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Items blocking handsink were removedto allow for easy access of the handsink by employees at all times.
- Plumbing / Maintained in Good Repair
Observation: The hand sink basin at the line is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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. TOWELS WERE PROVIDED.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the area underneat the three compartment sink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/19/2013 | Routine | |
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