This is a follow-up to check on the repair of the two door undercounter prep cooler. The unit has been repaired and is now capable of holding potentially hazardous foods at 41f or below. Thank you
No violation noted during this evaluation. | 12/11/2015 | Follow-up | |
- 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: burrito mix 52f stored in the Beverage air two door prep cooler since 9am (per foodworker).
Correction: The burrito mix was discarded and the unit in which it was holding is scheduled for repair. 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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12/02/2015 | Risk Factor | |
Observed notably clean kitchen. EHS reviewed with CFM the proper use of a three vat sink for washing, rinsing, and sanitizing equipment. Ensure employees remove foods from temperature control equipment only when necessary, and return foods to temperature control as soon as it is no longer needed.
Monitor gaskets on refrigeration equipment. Some gaskets are becoming worn, and will require replacement soon.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water supply to hand sink near three vat sink was turned off.
Correction: WATER SUPPLY TO HANDSINK NEAR THREE VAT SINK WAS TURNED ON.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sinks near the office and near the breakfast prep area was measured at a temperature less than 100°F (55 F and 64 F, respectively). EHS observed sinks were connected only to cold water supply lines.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. SINKS WERE CONNECTED TO HOT WATER SUPPLY LINES AND PRODUCED WATER IN EXCESS OF 100 F AFTER CONNECTION.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink)
Observation: Observed both handwashing signage and food preparation only signage at a food preparation sink.
Correction: Remove the handwashing signage. Food preparation sinks shall not be used for handwashing.
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03/27/2015 | 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.
*Please be sure to set time as public health control on hot trays and other items on time.
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. | 08/19/2014 | Risk Factor | |
This is complaint investigation. Complainant found a black bug in bacon chicken wrap on Wednesday August 13, 2014 at 1:30PM. Manager was aware of this incident and observed the bug. Manager provided refund to the customer and investigated ingredients that went into the wrap to confirm there is no other pest in the food. Manager also contacted the salad supplying company concerning the bug. Manager could not determine what type of bug it was.
EHS observed facility was clean and no accumulation of food debris was observed nor any pest in the facility. EHS reviewed recent pest control and manager said facility will obtain another pest control in near future.
No violation noted during this evaluation. | 08/19/2014 | Complaint | |
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.
*Use double glove method or wash hands between handling raw animal foods at grill.
*Assure handsink is not being used for any other purpose except hand washing.
*Squeeze out wiping clothes before placing in newly made sanitizer. Make sanitizer in room temperature to avoid loosing chlorine concentration in hot water. Have sanitizer buckets handy for ease of use and storage of wet wiping clothes.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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.
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04/22/2014 | Routine | |
- 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): American cheese, cheddar cheese, raw eggs on counter.
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.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site) (repeated violation)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2012. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2012 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure. New permit for 2013 was posted.
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09/03/2013 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter by drive through widow.
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.
- Permit to Operate Required, Must be Posted, Must be Valid
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.
- 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: two hand sinks at cookline.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Mops in Air-dry Position (corrected on site)
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.
- 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: cleaning chemicals above single use gloves and oil filter in storage room.
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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01/10/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection associated with a foodborne illness investigation.
The complainant stated the her three daughters ate chicken nuggets and one daughter became ill with diarrhea. Complainant stated the nuggets appeared to be undercooked.
EHS discussed the procedure for preparing the chicken nuggets. The chicken nuggets are received frozen and located in the walk-in freezer. When the chicken nuggets are needed for the day they are relocated to the Beverage air freezer unit on the cookline. The chicken nuggets are put in the fryer to cook and are cooked to 160 degrees. The chicken nuggets are located in the hot holding unit for service and are held at 135 degrees or above for 20 minutes. At twenty minutes the chicken nuggets are discarded.
Manager stated that there had not been any sick employees in the last two weeks. EHS observed that the facility does not have proper documentation that staff have been trained in sick employee policies.
EHS discussed handwashing and manager stated that employees are handwashing every 30 minutes.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink located by the fry station is being used as a dumping station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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12/20/2012 | Risk Factor | |
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