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:
-Handwashing and glove use.
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: 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 the handle of the refrigerator and the microwave and before reaching into the clean glove to donn clean gloves and resume food preparation.
Correction: Manager alerted the food employee and the food employee washed hands first and reached into the clean glove box to place on gloves. 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.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in three vat sink.
Correction: The foodworker was reminded that only designated handsinks shall be used to wash hands. The foodworker washed hands in the designated handsink. ALL food employees shall wash their hands in ONLY a designated handsink.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the back being used to store a bucket.
Correction: Bucket removed from basin of handsink. 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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08/20/2015 | Risk Factor | |
The Purpose of this visit is to followup on the 1) letter of farm raising for tilapia from supplier and 2) The updated consumer advisory on the menu.
The consumer advisory on the menu is complete and in compliance. The owner is still in the process of obtaining the letter of farm raising from the supplier from tilapia. Please email or fax a copy of this letter once obtained or within 10 days.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). Tilapia
Correction: Within 10 days, contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites.
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03/19/2015 | Follow-up | |
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 reviewed pest control is in place.
EHS provided additional training and written instructions on:
-Date marking
-Cross contamination
*Please avoid repeated violations: date marking and hand sink use.
**Please fix cracked tiles, holes in wall and rusted shelves.
**Please find regular locations and organize foods in walk-in cooler to avoid cross contamination
**Read date marking documentation provided and perform date marking.
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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on gloves to engage in food preparation
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. Gloves were disposed and hands were washed.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw eggs over bell peppers, raw fish over cooked beef soup.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Moved. Talked to owner about finding regular locations for foods.
- 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: cooked yam, cooked potato, cooked octopus, cooked soup 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. Dated.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by 3-vat being used to hold container and handsink at cookline used for cooking.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Sign posted.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink: by 3-vat
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap placed
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09/22/2014 | Risk Factor | |
This was a complaint investigation. Violations observed were cited in routine inspection that was conducted in conjunction to this investigation.
Complainant said there was roach in the food. EHS did not observe any live roach at this location. EHS observed there is pest control in place. Manager will fax and provide a copy of pest control report that will occur on 4/26/14.
Complainant said the kitchen is unclean. EHS observed accumulation of food debris and grime on floor, walls, inside and outside of equipment and containers.
Frying oil is black. Customer ate on 4/13/14 and 4/20/14 and both times, observed residue and bad taste on food. Manager said they change frying oil weekly and customer mistook fried corn that gets dark as residue and bug. He will seek to remove corn going forward to avoid this problem.
Customer complained the restaurant used left over beef. Manager said the only beef that is precooked, chilled and reheated to serve is ground beef for taco. All other meats used in dishes are cooked fresh.
**Since EHS did not see a pest control report during this inspection and manager will have pest control performed tomorrow, please fax and provide a copy of pest control by May 25, 2014.
No violation noted during this evaluation. | 04/25/2014 | Complaint | |
- 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 fish and cooked seafood in one container in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F prep area holding raw shells eggs
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- 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: cooked sweet potato, cooked pasta, cooked potato 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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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 wiping towel bucket with a concentration of over 200 ppm total chlorine and in dish machine with 0 ppm.
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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for dishes sanitizing solution. Employee was washing dishes in food prep sink and not utilizing 3-vat to perform proper dish washing steps.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used for food prep.
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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11/07/2013 | Risk Factor | |
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