The purpose of this visit is to follow up on the repair of the display cooler. The unit has been repaired. Thank you. The facility is in substantial compliance. Thank you.
- Physical Facilities Good Repair
Observation: Observed a hole in wall below the three vat sink near cove moulding, observed cracked and molding caulking at the three vat sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/04/2016 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. Employees were aware of their assigned duties. Employee health policy in place. Sanitizer observed at an acceptable level.
TO DO: Repair the display cooler (#2), and email a copy of the invoice to the email address provided on my business card, within 10 business days. Do not use this unit to store potentially hazardous (TCS) foods until the unit has been repaired and is capable of maintaining TCS foods at 41f or below. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk 43f, yogurt 49f inside the display cooler #2 (display cooler at front)
Correction: Becaue these foods were inside this unit for less than 4 hours, they were moved to the Beverage air 1 door undercounter cooler which has an ambient air of 35f. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- 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 display cooler 43f on countertop.
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.
- Physical Facilities Good Repair
Observation: Observed a hole in wall below the three vat sink near cove moulding, observed cracked and molding caulking at the three vat sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/01/2016 | Routine | |
The urpose of this visit is to check on the repair of #2, the display cooler #7, the one door cooler near the grill. Both units have been repaired and are no w capable of maintaining potentially hazardous foods at 41f or below. Thank you.
No violation noted during this evaluation. | 10/22/2015 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Liquid pasteurized egg in the 1 door undercounter refrigerator (#7) between the hot case and the grill 60f. milk 52f, chocolate milk 56f, yogurt 54 in the Display counter top display cooler at front counter(#2).
Correction: Some foods such as chocolate and white milk were discarded because per manager, they were held inside the countertop cooler for 8 or more hours. Other foods, such as yogurt, yogurt parfaits and liquid pasteurized egg were held in the refrigerators for 4 or fewer hours and were relocated to the walk in freezer/refrigerator to rapidly cool. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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10/15/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Employees were aware of their assigned duties. Employee health policy in place. Sanitizer observed at an acceptable level.
- 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: Milk observed at 46f in the display cooler #2. Observation was that the ambient air is 41f at the time of my inspction which was compared with the thermometer inside the unit.
Correction: The manager stocked this unit today. EHS suggests that the manager store extra milk in the 1 door undercounter refrigerator 33, which is near the display cooler. Also, a suggestion is to lower the ambient air inside this display unit. Excess milk was relocated to the 1 door undercounter refrigerator. the ultimate goal is to maintain the milk and any other Temperature Control for Safety (TCS) foods at 41f or below when in a cold holding state. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
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03/13/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist (EHS) discussed active managerial control and manager discussed the hand washing timer that is used. EHS recommended putting the date on the cleaning schedule when tasks are completed.
No violation noted during this evaluation. | 02/02/2015 | Routine | |
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.
EHS provided additional training and written instructions on:
-how to test sanitizer solution
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.
No violation noted during this evaluation. | 08/29/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. 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 have manager's employee health policy agreement forms in file.
*Wear double gloves if handling raw animal products at grill.
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.
No violation noted during this evaluation. | 04/25/2014 | 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: after handling raw eggs at grill.
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 wiping cloth bucket/3-vat with a concentration of 500 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 200-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
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09/06/2013 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter: at cookline and by drive thru window.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): raw eggs and shredded cheese on counter did not have any time stamp on them.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: in 1dr BevAir prep cooler in back and 1dr BevAir cooler in front.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 wiping cloth bucket with a concentration of 150 ppm total quaternary ammonium compound and in three compartment sanitizing vat with 500ppm quaternary ammonium concentration.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 200-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Hand sink in the back is not able to obtain 100F hot water. Cold water is shut off.
Correction: A plumbing system shall be maintained in good repair.
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01/25/2013 | Routine | |
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