- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia FPM card.
Correction: 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Equipment / Good Repair / Operation (repeated violation)
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 prep cooler across from the cooking equipment was not holding TCS foods at the rquired temperature.
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.
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02/12/2016 | Follow-up | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: No FPM was present at the beginning of the inspection. The FPM arrived during the inspection.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all hours of preparation.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia FPM card.
Correction: 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. Failure to provide a copy of the photo identification card may result in further 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 after coming from outside from the walk-in refrigerator and employee failed to wash his hand before putting on gloves. EHS instructed employee when to wash his hands.
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (prep table) 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.
- Critical: Employee Beverage Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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
- 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: pulled chicken and queso. The pulled chicken and queso were placed in an ice bath during 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 (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: the steal and tamels on the steam table. Foods were discarded 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 (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: queso, mozzarella, and chicken. The queso was held at room temperature. The diced tomato, chicken, and mozarella in the prep cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- 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 prep cooler across from the cooking equipment was not holding TCS foods at the rquired temperature.
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.
- 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 sanitizer concentration on the dish machine was less than 50ppm. Use the 3 compartment sink to effectively sanitize dishes.
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.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
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. Employees jacket was placed on top of the cheese grinder. The jackets were removed during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- 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. Spray bottle of glass cleaner with food. The glass cleaner was relocated during 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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02/11/2016 | Routine | |
The following items require correction:
1. Sanitizing solutions need to be tested after staff changes containers (putting new container in place). Sanibucket solutions need to be checked whenever they make a fresh batch.
2. To prevent cross-contamination, employees that handle RAW foods shall remove gloves/wash hands PRIOR to touching anything else. They may handle raw foods without wearing gloves (they will know their hands are dirty and be prone to wash them before touching anything else(?) ). Provide handwash training for employees.
3. The dishwashers MUST wash hands before touching any clean/sanitized dishware. Any dishware that is still wet may be dried with a disposable paper towel (no cloth towels) before the dishware is stacked.
4. Employee drinks MUST be in a cup with a lid and straw!
Provided new employee health agreements and poster.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no food protection manager present at the beginning of the inspection.
Correction: A FPM must be present at all times the facility is in operation.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 was handling raw meat, covered meat and took it to walk-in cooler without removing gloves/washing hands)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3 comp sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Employee drinks (uncovered cups) seen in kitchen.
Correction: Employees may drink from a cup with a lid and straw.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. (scoop handles were not above the food - rice and beans)
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- 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: rice (rice was dated 8/18, but the rice was 50F and was prepared this morning- old date was not removed from container and new date was not put on).
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@.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots, pans.( the chemical sanitizing dishmachine was not operating properly-sanitizer solution was recently changed and line was not primed)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (>200 ppm)
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.(corrected to 50 ppm)
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08/25/2015 | Risk Factor | |
Do not have servers unwrap straws, the customers should be unwrapping their straws.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. (server didn't wash hands after handling soiled dishes and then going to serve food or make drinks)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Jewelry Prohibition
Observation: Employees wearing jewelry on their arms and hands while working with food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while working with food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Employee drinks, including uncovered cups, on table with food.
Correction: Employees may drink from a cup with a lid and straw. Drinks may be stored so they are not with food or clean equipment/utensils or single-service items.
- 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: lemons, limes for drinks.
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.
- 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 scoops, scoop in container of beans stored with handles in food.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: pico de gallo, shrimp, chicken, sliced tomato (all in prep unit at cook line).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. (ice scoop for ice machine stored on shelf touching soiled clothing)
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
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05/28/2015 | Routine | |
Walk-in cooler was cleaned this morning. Temperature 45F at time of inspection. Items that were prepped this morning were moved to freezer to cool until walk-in temperature goes back down.
All lemons/limes/oranges for drinks shall be dispensed with tongs or with gloved hands-no barehand contact allowed with ready-to-eat items.
- 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: sliced tomato, chicken (in walk-in cooler)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions.(>200 ppm in sanibucket-corrected to 50 ppm)
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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01/27/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack binder was given and discussed.
The following issues require immediate attention:
Use the poster provided to implement an employee health policy that allows managers to know the big 5 illnesses, and employees to know reportable symptoms.
Enforce proper hand washing procedures with all employees. This is the most important thing you can do to prevent foodborne illness. If you feel as though you would like a training for your employees, please contact me at any time to set something up. All hands sinks shall be accessible and stocked with soap and paper towels at all times.
Food contact surfaces shall be washed, rinsed, and sanitized. Chlorine sanitizer solution shall be 50-100 ppm. Obtain test strips to properly measure concentration.
Provide consumer advisory disclosure for the above listed menu items. You can e-mail me a menu before you print it to make sure it correct. my e-mail is lydia.zweimiller@vdh.virginia.gov.
*Repeat violations are subject to civil penalty*
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (Person in charge could not tell big 5 illnesses, employees nould not tell reportable symptoms)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- 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. (Employees did not wash hands when entering kitchen from a different area, and when switching tasks from cleaning to preparing food)
Correction: ALL food employees shall be washing 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 foodborne illness. (Employees washed hands upon request. Importance of hand washing was discussed with person in charge)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: observed wet wiping cloths stored on countertops not in sanitizer solution.
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. (wiping cloths were placed into buckets of sanitizer solution)
- 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: Items in walk-in cooler including raw chicken, raw steak, cooked chicken in sauce, cooked chicken with peppers, and cut toms.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (The person in charge turned down the walk-in setting to 38 so that it will maintain a temp of 41 degrees or less)
- Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement: steak veracruz, steak a la mexicana, chori steak, huevos rancheros, huevos and chilaquiles.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH and QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- 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: large cutting boards, pots, and pans. (The quaternary ammonia sanitizer solution dispenser at the 3 comp sink was not functioning. Conversation with the person in charge revealed that these items are not sanitized after being cleaned. Furthermore, an employee sprayed an unwashed cutting board with undiluted bleach.)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (The person in charge was shown how to prepare a chlorine sanitizer solution for the 3 comp sink to sanitize pots, pans, and cutting boards that do not fit in the dish machine. We discussed the process of washing, rinsing, and then sanitizing. I left them some test strips to use until they get their own, and the PIC agreed to have the quaternary dispenser repaired)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing. (Bar hand sink was blocked with container of fruit and cutting boards)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (container blocking the sink was moved)
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (No soap at hand sink next to 3 comp sink and bar hand sink)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (small pump soap bottles were provided)
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at bar hand sink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Observed a spray bottle of chemical cleaner not labeled and hanging above bags of tortialls on the microwave table)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (Chemical bottle was labeled and moved to chemical storage area)
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitizer solution is being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (The chlorine sanitizer solution in the wiping cloth buckets was above 200 ppm, and undiluted bleach was sprayed directly onto a cutting board)
Correction: Utilize only chlorine sanitizer solution that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. (chlorine sanitizer solutions were corrected to 50-100 ppm)
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10/15/2014 | Routine | |
No violations. New dumpster on concrete pad has been installed and completely fenced. Recommend lock for gate.
No violation noted during this evaluation. | 06/04/2014 | Risk Factor | |
CFM called my cell phone and I visited the establishment regarding the installation of a concrete pad in rear parking area for dumpsters. Area will be fenced and in process of installation. Concrete pad must be sealed prior to placing dumpsters on the pad.
No violation noted during this evaluation. | 05/01/2014 | Other | |
- 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. Walk-in refrigerator @ 43F. Lower unit between 36F to 38F in order to hold at 41F 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.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing. New front door already ordered and order being processed.
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02/04/2014 | Routine | |
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: chicken at 117F in an hour
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: Sliced tomatoes on the counter at 54F.
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. True upright at 54F.
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections of the faucet fixtures are leaking at the mop sink.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. Hand sink at the ware wash.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep rooms free of excessive condensation. two door oven is not located under the hood.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Physical Facilities Good Repair
Observation: Observed that the mop sink base is missing 3 ceramic tiles at the front.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/12/2013 | Routine | |
- 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 hand after moping the and before putting on clean gloves. Employee washed his hands during the inspection after instruction from the EHS.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-rooms, 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 Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken was improperly stored above beef in the walk-in refrigerator. The chicken was relocated the chicken during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: beef was uncovered in the walk-in refrigerator. The beef was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The guacamole was improperly stored on the floor in the kitchen
Correction: margarita mix was improperly stored on the floor in the bar area
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Chicken was improperly defrosted in standing water. The chicken was relocated to the 3 compartment sink under cold running water.
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: salsa type soup prepared on 5/2/13 was held at 75°F. The soup was 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 (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: salsa type product. Product was discarded during 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.
- Wash Procedure is Effective & Appropriate to Equipment/Utensil
Observation: Bus pan lid was observed ineffectively cleaned by mechanical warewashing.
Correction: Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the dish machine piping are leaking. REPAIR THE DISH MACHINE IN 24 HOURS. FAX the invoice to Lynn Bremby at 703-746-4919.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected (corrected on site)
Observation: The rear door is not self-closing and was left open. This may allow the entry of insects or rodents. The door was closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the kitchen or bar handwashing sinks.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site) (repeated violation)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Employee's jacket was improperly placed with clean equipment in the kitchen.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The glass cleaner was improperly stored with single service items (straws, napkins). The glass cleaner was 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.
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05/03/2013 | Routine | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the owner/ manager was not aware of the illness that must be reported to the Health Department.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to use soap or wash his for 20 seconds. Corrected with proper hand washing instruction.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a mop sink. Employee washed his hands at the hand sink after instruction.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken and beef were improperly stored above shrimp in the walk-in refrigerator. The meats were relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: in the walk-in refrigerator, and in the reach-in refrigerator. The taco shells were uncovered.
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 in the walk-in units. A dish rack was used as a shelf in the walk-in unit.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The beer cooler is damaged and holding water at the bottom.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
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)
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.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Employee's jacket and hat were stored on the shelf with food that would be served to customers.Articles of clothing were relocated.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact 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. Cleaners were improperly stored with hot sauce in the outside storage area. The chemical 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.
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01/04/2013 | Routine | |
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