The purpose of this visit is to conduct a routine inspection.
- Critical: Employee Beverage Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while behind the bar. FPM instructed employee to drink from a covered container and the open container was removed.
Correction: Food employees may drink only from a covered container using a straw.
- Critical: Employee Beverage Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils in the kitchen. The open drinking glass was placed at the 3 compartment sink.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs were improperly stored above sauce in the reach-in refrigerator. The eggs were relocated to the bottom shelf during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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: in the freezer chest. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The tamales were not reheated to 165oF or above. The tamales were reheated to 192oF during the inspection.
Correction: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74oC (165oF) for 15 seconds
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: cheese, and milk were not transported at the required temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected (Screen Requirements)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. The screen door on the kitchen door is in poor repair. Keep the kitchen closed until the screen door is repaired.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the bar handwashing sink. Soap was provided at the bar during the inspection..
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Lysol was improperly stored with food in the wait station. The FPM removed the Lysol during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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03/31/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. The owner was issued food and refrigerator thermometers and body spill incident clean-up kit.
Rogelio Rodriguez must obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM card can be faxed to the Environmental Health Division at 703.746.4919.
The PIC/ or manager must fax or e-mail weekly temperature logs for cooling foods and refrigeration units.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: FOOD EMPLOYEE failed to wash his hands for 20 seconds. Employees were instructed on proper hand washing during the inspection.
Correction: FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (kitchen) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item
- 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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: washed tomatoes and onions. Employee was instructed on hand washing and gloves use.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Whole shell eggs were improperly stored above tomato sauce in the reach-in refrigerator.The eggs were relocated to the bottom shelf and the tomato sauce was relocated to another refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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: reach-in refrigerator. Foods were discarded during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: the beans, chicken dish, queso, rice, cooked beef and ribs prepared 8/13/15 had not cooled to 41°F or below in 6 hours. Foods were discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: pico de gallo. The pico de gallo that was prepared on 8/13/15 was 49-70°F. The pico de gallo was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: raw beef. The beef was immersed in ice.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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08/14/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: The food service worker failed to wash his hands for 20 seconds. The foods service worker correctly washed his hand after he was instructed by the EHS.
Correction:
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish (clams) containers. The FPM had the invoice for the clams.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label for the clams.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: the raw chicken and beef were improperly stored above cooked chicken, cheese and salsa in the reach-in refrigeration units. The raw meats were relocated during the inspection.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: in the reach-in refrigerators. The uncovered foods were covered and/ or discarded during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: rice 58°F (prepared 5/12) and beef 48°F & 52°F(5/10). Food were discarded.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cheese, and ceviche. The ceviche was discarded and the refrigeration unit was turned to a colder setting during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked beef and chicken were not date marked. Foods were date marked during the inspection.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: undercounter reach-in refrigerator. The unit was turned to a colder unit during the inspection.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service containers and utensils were found stored on the floor in the upstairs storage area..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used to clean equipment and utensils. The utensils were removed from the bar hand sink.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed numerous flies in the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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05/13/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs were improperly stored above salsa. The eggs were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. Soup was placed on a cutting board that was placed on top of a trash can. Do not us trash cans as extra prep space. The soup was relocated during the inspection.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the wait station is being used to clean equipment and utensils. Do not was or rinse water pitcher in the hand sink. The water pitcher was removed and washed, rinsed & sanitized.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink in the the wait station. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/04/2015 | Routine | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- 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. Employee failed to wash his hands before he putting on his gloves. Employee properly washed his hands after instruction from the EHS.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food sausage and chicken tenders stored over ready-to-eat food (produce) in the reach-in freezer unit. The chicken and sausage were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths on prep table.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. The trash can was used as an extra prep table. The cutting board with meat on it was removed from the prep table.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: soup was improperly cooling at room temperature. An ice wand was placed inside the soup container.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) The 3 compartment sink is being used to sanitize dishes and equipment. The technician was called and the dish machine was repaired immediately.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the dump sink attached to the dish machine.The hose was prematurely elevated out of the flood rim.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the wait station is blocked, preventing access by employees for easy handwashing. The pitchers of water were removed to make the hand sink accessible.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse / Recyclables / Returnables / Receptacles Provided
Observation: There are no refuse containers for the storage of recyclables..
Correction: Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. No soap was provided at the bar hand sink. Soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at wait station handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove the refrigerator behind the restaurant.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Insect spray was improperly stored with clean equipment and glass cleaner was improperly stored with clean equipment. Toxic items were removed during the inspection.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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10/21/2014 | Routine | |
Typed and discussed inspection report with FPM.
No violation noted during this evaluation. | 10/21/2014 | Other | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the freezer unit. Several boxes of raw shrimp were improperly stored above frozen vegetable in the freezer unit. The boxes of shrimp were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food (salsa) in the following location where the food is subject to contamination: wait station. Salsa was covered during inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Pinto beans, rice and flour were improperly stored on the floors in the kitchen and basement.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Fish were improperly defrosting in standing water.The fish was placed under cold running water during the inspection..
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: ribs cooked on7/20/14 were held at 49°F. The rib were discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: ribs. The ribs were cooled in a pan that was too large. The ribs were discarded the inspection.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were measured at improper temperatures: white rice. The white rice was reheated to 165°F during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were mesasured at improper temperatures: beef.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: The black two door refrigerator and prep cooler were above 41°F during lunch service. Check refrigeration units to be sure the can hold TCS foods at 41°F or below.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Clean pans and cutting boards were found stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the wait station is blocked, preventing access by employees for easy handwashing. Do not store water pitchers and single service containers at the hand sink. The items were relocated during the inspection.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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07/21/2014 | Routine | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a mop sink. EHS instructed CFM and food worker on proper hand washing.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open drinking containers in the kitchen and in the wait station areaas. The open cups were discared during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives are improperly stored in sanitizer. The knives were removes and washed in the dish machine during the inspection.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The potatoes and onions are improperly stored on milk crates.
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.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: white cheese sauce, cheddar cheese, chicken tamale. Foods were reheated to 165°F or above during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: salsa. The salsa was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the wait station handwashing sink. Soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the wait station handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's apron is improperly stored with clean equipment.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles were improperly stored with clean equipment at the 3 compartment sinks. The spray bottles were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
- Critical: No Reuse of Poisonous or Toxic Material Containers for Food Storage (corrected on site)
Observation: A container previously used to store poisonous or toxic materials is being used to store oil. The oil and container were discarded during the inspection.
Correction: Do not store food in containers previously used to store poisonous or toxic materials. This practice may result in food contamination and subsequent medical consequences to anyone consuming the contaminated food.
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04/22/2014 | Routine | |
This is a pre-opening inspection. The following needs corrections:
1. Call repair for the hot water dish machine. Gauges are not working and failed the thermolabel strip.
2. Provide more light intensities over the coffee maker and chips warmer.
3. Provide baseboards or seal the gap behind the ice machine.
*Provide a photo ID for CFM
*Handed Big 5 posters to CFM
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 03/06/2014 | Pre-Opening | |
This visit was made to conduct a courtesy inspection.
The following items need corrections:
1. Remove spray hose and replace faucet fixtures
2. Caulk the following
No violation noted during this evaluation. | 12/06/2013 | Pre-Opening | |
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