Today’s inspection was to conduct a routine 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.
*Provide dish machine and sanitizer vat gasket maintenance invoice by February 11, 2016.
*EHS will have to perform a follow-up for the snow melting dripping from ceiling observed in the middle of walk way at cookline and in front of the walk-in cooler, possibly on a rainy day. If manager found a cause and a fix, please provide update to the EHS.
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: 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): shredded cheese, white cheddar cheese on counter at cookline.
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. Timer was placed.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site) (repeated violation)
Observation: Chemical sanitizer immersion time was not adequate for quarternary sanitizing solution. Observed employee washing dishes without performing sanitizing step at 3-vat.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. Dish machine was broken and observed off. Sanitizing vat stopper was not working properly preventing employee from performing the sanitizing step. Manager obtained gasket and was able to temporarily fix the problem. Manager made chlorine sanitizer vat which was observed less than 200ppm. Maintenance will be performed tonight to fix it.
- Physical Facilities Good Repair
Observation: Observed that following was not maintained in good repair: Due to snow or for other reasons, ceiling at the cookline aisle and in front of walk-in cooler was dripping water.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2016 | 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.
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: 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 shell egss and opened liquid eggs
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. Time stamp was placed.
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08/27/2015 | Risk Factor | |
This is a complaint investigation. Complainant (wife) had ice/premium coffee and had diarrhea after 25mins of drinking. Husband ate bagel and cream cheese sandwich and upon receipt, observed sandwich was half eaten. Husband received replacement. Manager demonstrated how ice coffee is prepared.
No employee reported ill on or about this date. EHS reviewed Employee Health Policy.
No violation noted during this evaluation. | 07/29/2015 | Complaint | |
Today’s inspection was to conduct a routine 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.
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: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site) (repeated violation)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution at 3-vat: Observed employee was washing hot trays without setting up 3-vat properly. Soap was set up in sanitizing vat of the 3-vat.
Correction: Manager had an employee properly set up 3-vat (made sanitizing solution vat) to properly perform wash, rinse and sanitize steps. Manager also reminded employee to leave equipments in the quaternary ammonium sanitizing solution for at least 1minute according to manufacturing directions for sufficient exposure.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: There is no cleanable ceiling in dry storage located in the basement.
Correction: During next planned major construction, install washable ceiling tiles.
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02/19/2015 | Routine | |
The purpose of this visit is a risk factor assessment. No critical violations observed during today's visit. Observed several employees wash hands using proper technique between glove changes. Quaternary ammonium observed at acceptable level in three vat sink. Chlorine observed at acceptable in wiping cloth bucket. Autochlor dishmachine tested at 100ppm chlorine. Facility has test kit. Employee Health policy in place. Manager used a calibrated thermocouple to assist in temperature taking during today's visit. Thank you.
No violation noted during this evaluation. | 09/24/2014 | Risk Factor | |
The purpose of this visit is a follow-up to a complaint inspection conducted on April 8, 2014 in response to rat burrows surrounding the outside of the building. Initial pest control took place at 4:30am this morning (4/14/14). During inspection EHS noted 9 rat burrows behind dumpster and seven borrows on the berm at the side of the building toward the south. Manager provided pest control report. Pest control report does not indicate the numbers of rat burrows observed, but does identify the areas where rat burrows are located on the property. Treatment was provided at the rat burrow sites. A suggestion is to place bait stations near the rat burrows to increase chances of the rat feeding on bait versus any food sources from neighboring sites or food dropped by customers. In addition, it is suggested that as the treatment continues, that the burrows be closed and then inspected daily to determine whether or not a rat burrow is an active burrow. EHS will continue to monitor the facility for decrease and final abatement of rats burrowing on this property. A follow-up inspection will be conducted on or about Monday, April 21, 2014. Please continue to maintain invoices of pest control services for EHS follow-up. Thank you.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Effective methods are not being used to control pests. EHS observed one live rat just adjacent to a rat burrow on the berm next to this facility. In addition, a total of 14 rat burrows (7 behind the dumpster area and 7 along the berm).
Correction: Obtain a pest contol inspection and treatment within 24 hours. EHS will continue to monitor the outdoor premesis to ensure that the rat burrows are decreasing in numbers and are no longer active over the next 14 days. Maintain pest control invoices for my review. Maintain all dumpster lids closed. Continue to monitor the outdoor areas for any food debris dropped onto the ground to reduce food sources for rats and other pests. Rodents 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.
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04/14/2014 | Follow-up | |
The purpose of this visit is to investigate a complaint received by our office on 4/7/14 for the following alleged observation by the complainant: "There are rats living in the bushes etc at the entrance to the parking lots between the mcdonalds and 7-eleven. I see them running on the berm between the properties constantly. I have told the management at the mcdonalds about this problem. Tonight I saw small, young, ones as well." During today's visit, EHS observed a total of 14 rat burrows. Manager accompanied the EHS in walking around the property. No rats observed inside facility. However, one live rat was observed sitting outside a rat burrow on the berm adjacent to the facility. Manager agreed to obtain an inspection and treatment by a Certified Pest Control Operator within 24 hours. Continued monitoring to ensure that the rat population is decreasing and eventually is no longer present will continue over the next 14 days. The complaint is confirmed. Thank you.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was observed with the door open.
Correction: Manager closed the lid to the dumpster. 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.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control pests. EHS observed one live rat just adjacent to a rat burrow on the berm next to this facility. In addition, a total of 14 rat burrows (7 behind the dumpster area and 7 along the berm).
Correction: Obtain a pest contol inspection and treatment within 24 hours. EHS will continue to monitor the outdoor premesis to ensure that the rat burrows are decreasing in numbers and are no longer active over the next 14 days. Maintain pest control invoices for my review. Maintain all dumpster lids closed. Continue to monitor the outdoor areas for any food debris dropped onto the ground to reduce food sources for rats and other pests. Rodents 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.
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04/08/2014 | Complaint | |
The purpose of this visit is to follow-up on an air gap repair at the three vat sink. The sink has been repaired and the facility is now in compliance with this violation. Thank you.
No violation noted during this evaluation. | 04/08/2014 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium measured at an acceptable level. Observed three foodworkers wash hands using proper technique during inspection. Employee health policy in place. If you have any questions, please call the health department.
Important: A Follow-up will be conducted on or about April 11, 2014 to check on the repair of the airgap at the sanitize basin of the three vat sink.
Reminders:
Do not allow foodworkers to eat food along the cookline, while prepping food, or washing utensils.
Facility Data Sheet
Hot water heater: AO Smith BT-80-230 which uses 75,000 BTU's to produce 88 GPH of 120F water at an 80F rise.
Dishmachine: Autochlor A4 chemical dishmachine which uses 35 GPH measured 100ppm chlorine using facility test kit.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating cookies along the cookline while preparing food.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- 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: Canadian bacon 47f, low fat milk 47f, egg patty47f, mocha mix 49f inside the walk in refrigerator. Also observed that the walk in refrigerator was measuring 49f.
Correction: 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. The manager adjusted the thermostat and the walk in refrigerator lowered to 37f during inspection. Based upon line checks for the day, temperatures were taken on potentially hazardous foods this morning at between 5:00am and 5:30am and the foods were between 36f-37f. Based upon the time EHS measured the temperatures of the foods, it would have been less than 2 hours that the foods were held above 41f. Thirty minutes after the time EHS measured temperatures, the above foods were remeasured and have all dropped within 3f-4f.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The walk in refrigerator 49f
Correction: After an adjustment to the thermostat, within 20 minutes, the ambient air inside the walk in refrigerator measured 37F.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the pipe draining the water from the sanitize basin of the three vat sink and the drain leading to the sanitary sewer.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. A follow-up will be conducted within 10 days to check on compliance.
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04/01/2014 | Routine | |
The purpose of this visit is a risk factor assessment. No critical violations observed during today's visit. Observed two employees wash hands using proper technique. Quaternary ammonium at acceptable level. Autochlor dishmachine tested at 100ppm . Thank you.
No violation noted during this evaluation. | 09/20/2013 | 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.
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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02/20/2013 | Complaint | |
The purpose of this visit was to conduct a routine inspection in conjunction with a complaint investigation. See complaint investigation for further details.
IMPORTANT: Fax the invoice for the repair of the Autochlor A4 dishmachine within 24 hours. Do not use the unit until it is operating per manufacturer directions and sanitizing utensils at a strength of a minimum 50-100ppm chlorine My fax number is 703-385-9568 (ATTN: Area E-4 inspector. Please place name and address on fax.
Facility Data Sheet
Hot water heater: AO Smith BT-80-230 which uses 75,000 BTU's to produce 88 GPH of 120F water at an 80F rise.
Dishmachine: Autochlor A4 chemical dishmachine which uses 35 GPH
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed black mold at the chute of the soda dispenser/ice bin surface
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Manager cleaned and sanitized the chute during inspection
- 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: containers used for holding onions, tomatoes, cooked hamburgers and other foods which were being washed, rinsed and sanitized in the Autochlor A-4 dishmachine as the unit was dispensing 10ppm chlorine consistently (two runs).
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The utensils were rewashed, rinsed and sanitzed in 200ppm quarternary ammonium sanitizer solution at the three vat sink. The dishmachine will not be used until the repair is adequate to sanitize utensils at a minimum concentration of 50-100ppm chlorine.
- 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: Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/20/2013 | Routine | |
The purpose of this visit was to assess the cold holding capability of the walk-in refrigerator. Per technician, they had to change the motor of the refrigerator. Observed the temperature going down 46F around 6 pm and 42F at 6:20 pm. All potentially hazardous foods (PHFs) have been removed and discarded. The facility manager will bring more supplies from a different location.
Based on my observation the facility can re-open only after the walk-in refrigerator is 41F (ambient air) and is capable of holding PHFs at 41F or below.
No violation noted during this evaluation. | 11/28/2011 | Follow-up | |
The purpose of today's visit was to investigate about a complaint and conduct a routine inspection.
Maintenance
Water Heater: AO Smith BT-80 230
Dishwasher: Autochlor A-4 (at 50 ppm)
Hood: Filters cleaned every day.
Pest Control: Every 2 weeks.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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 to be used by the person-in-charge to develop a complete 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 "The Big Five Foodborne Illnesses Information Sheet" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced tomatoes 53F, 70F, sliced american cheese 54F, salad with cheese and beans 50F -- Under counter refrigerator prep top and inside. Sliced tomatoes 53F, cooked corn and bean mix 52F, cream cheese 52F, shredded cheese 53F, chipotle salsa 52F -- walk-in refrigerator. Note: All items discarded.
Correction: 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.
- 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: All refrigerators.
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.
- 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: Handsink near the manager office and service line.
Correction: 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.
- 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: Walk-in refrigerator 53F.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Permit Suspension for Imminent Health Hazard/Due Process
Observation: The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: Inadequate refrigeration. The walk-in refrigerator is at 53F (ambient) and all the PHFs are above 41F.
The establishment shall remain closed until ALL violations relative to the imminent health hazard cited in the inspection report have been corrected and the Health Department reinstates the permit.
Correction: Please notify me when the violations are corrected. A follow-up inspection shall be conducted to verify correction of violations and to reinstate the permit. You may not operate until the Health Department reinstates the permit to operate. To make arrangements for a follow-up inspection, call 703-246-2444 between the hours of 8:00 AM and 4:00 PM Monday through Friday.
- 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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Raid for ants and roaches. Note: Discarded.
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.
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11/28/2011 | Routine | |
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