- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers designed to tzayaki sauce were observed reused for the storage of tuna salad.
Correction: Use approved containers, such as the lexan and metal containers you have for your prep cooler. 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.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not in good repair: Cracked, chipped floor tiles, missing and torn cove moulding in kitchen, Missing flashing/ moulding along walk in refrigerator.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/03/2016 | Routine | |
The purpose of today's visit was to investigate a complaint received by the Health Department on September 14, 2015. The complainant alleges that they visited the facility on September 14, 2015 around 1:30 pm. The complainant alleges observing on numerous occasions the employee not wearing gloves and not washing hands in between tasks (handling money, trash, food). Also the complainant ordered a diet soda from the facility and found bugs in their drink. The complainant alleges bringing this matter to the employee's attention and the employee not addressing the issue and alleges that the employee said it happens frequently. EHS discussed complaint with CFM/owner upon arrival. CFM was not aware of the complaint. EHS tested all the fountain soda drinks by filling up each drink in a small sample cup and then pouring the drink out slowly. No pests/bugs were found in any of the drinks. EHS did observed two live cockroaches on a glue trap below the cookline area handsink. EHS also observed improper glove usage and lack of handwashing when needed. EHS discussed with CFM proper handwashing and glove usage. EHS observed invoices that third party pest control service was received on August 10, 2015 and September 4, 2015. EHS recommended that CFM request a pest control service within 48 hours. CFM/Owner shared that he would try to obtain service no later than September 22 or 23rd. Complaint is partially confirmed in regards to the presence of pest in the facility and improper glove usage and handwashing.
- 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.----------Observed the only food employee present in the facility wearing single use gloves perform the following tasks with the same pair of gloves on in this order: handle customer payment, place raw steak on the grill and open carry-out customer bag.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. DISCUSSED WITH CFM/OWNER, CARRY-OUT CUSTOMER BAG WAS DISCARDED.
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09/16/2015 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Consumer advisory still applies to hamburger & cheeseburgers.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGNS TO CFM.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. REMOVED FROM FACILITY.
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09/08/2015 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Bottles of cooking oil
Correction: Manager labeled cooking oil bottles. ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: The caulking at the handsink because currently water can leak behind the handsink.
Correction: By next inspection provide caulking to the juncture between the wall and handsink to properly seal the open space. Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the back over the three vat sink area 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed cracked floor tiles, peeling walls and rusting walk in door.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Observed that mops are placed on floor wet and are not properly stored between use.
Correction: Manager hung mop to air dry. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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04/02/2015 | Routine | |
This is a complaint investigation. A customer saw a mouse in the dining area on December 13, 2014. Manager was not aware of such incident.
EHS observed pest control for December 12, 2014. The report did not say there is rodent in this location.
EHS did not observe any rodent activity (rodent droppings). EHS inspected the kitchenand dining area and under and around all equipments.
No violation noted during this evaluation. | 12/17/2014 | Complaint | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
*Please avoid repeated violations.
**Please clean food contact surfaces by wash, rinse, and sanitizing.
**Please clean floors, equipment, and wall of accumulated food and oil debris, as well as evidences of pests.
**Keep scoop handles out of ice.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: roller, mixer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Roller is old and difficult to clean. Manager started to clean it.
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10/30/2014 | Risk Factor | |
This is a routine inspection. Thank you.
*please avoid repeat violations.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:raw beef over pizza in walk-in cooler
Correction: raw chicken over salad in 2 dr prep cooler
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: pizza roller, can opener, slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.Manager cleaned and sanitized them
- Light Bulbs / Locations where Shielding is Required (repeated violation)
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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door:women's bathroom
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Physical Facilities Good Repair
Observation: Observed that the following are in need of repair: cracked floor
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that following are in need of cleaning: floor, wall, inside hood, outside of equipment, shelves
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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03/28/2014 | Routine | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service:dented can of olives on shelf black
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Can removed from shelf , will be returned to supplier
- 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 steak over sliced onions in walk in cooler
Correction: raw eggs and raw chicken above ready to eat food in 2 dr prep at front cookline
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: lasagna and pizza sauce in walk in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch:can open blade, dough maker,
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. equipment cleaned
- 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. WD40 on spice shelf in back room and glass cleaner on undershelf of cleaner with clean utenslis.
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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11/13/2013 | Risk Factor | |
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: sliced mozzarella, cooked meat balls, deli meat in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: dough mixer, slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the over prep table 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.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests: evidence of rodent activity observed. Reviewed recent on-going pest control.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning: floors, vents, outside of equipments, shelves.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/03/2013 | Routine | |
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