- 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. OBSERVED MULITPLE FOOD SERVICE WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS.
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. WASHED HANDS. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. As discussed
Correction: Single-use gloves were worn during multi-tasked food preparation. Food service worker observed multitasking touching raw sliced raw beef, & hot dogs then touching refrigerator handles, utensils, receipts from waitresses, touched plates and Styrofoam cups & plates for customers and with gloved hands, then without removing gloves touched refrigerator doors, deep fryer handles, spoons.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: POTATO SALAD & JUST CUT TOMATOES BEING COOLED IN TOP OF UNIT #5.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: 2 diff. tubs of tomatoes 44F & 57F & potato salad 67F @ #5
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Moved all PHF's to other refrigerators.
- 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: Unit # 5.
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. Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit until after it has been fixed. Adjust the ambient temperature of the refrigerator to have food temperatures between 32-41F AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT UNNESSESIARY PROBLEMS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wash cloths & 3 compartment sink with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Corrected. ORAL & WRITTEN INFO. PROVIDED.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. TOP DOORS OF ONE OF 2 DUMPSTERS ARE MISSING.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. MGR. WILL TELL MGMT. OFFICE OF HEALTH DEPT. REQUIREMENT.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink) (corrected on site)
Observation: Observed that handwashing aids and devices have been installed at the food preparation sink. FOOD PREPARATION SINK USED AS FOOD PREP., HAND WASHING & 3 COMPARTMENT SINK.
Correction: Remove the handwashing aids and devices. Food preparation sinks shall not be used for handwashing. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED.
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05/07/2015 | Routine | |
**This was was a preopening inspection. Further investigation is to be conducted regarding the capacity of the water heater and the dish washing machine. The estimated hot water peak demand is 108 GPH and water heater delivers 90 GPH. PIC has been informed that results of the investigation will be communicated to him and has agreed to take the necessary steps to make corrections if necessary. Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten days. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review
Water Heater: State Sand Blaster, Model CSB5218SFEX100, 18KW, 90 GPH OF 120F AT 80F RISE.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unitsare damaged: 3Dr True Refrigerator
Correction: Repair/replace gaskets. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the kitchen, service area, and dry storage areas are 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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12/22/2014 | Pre-Opening | |
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