The purpose of this visit was to conduct a risk factor assessment. Ensure hands are washed any time after contamination as discussed during today's visit. 2DR prep cooler is not functioning and is not used to cold-hold potentially hazardous foods (PHF). Frozen sausage (24F) and frozen gyro (28F) was observed thawing in this unit. This unit is not operating adequately to be used as an approved thawing method either. Sausage and gyro were moved to thaw in the 3DR prep cooler which was below 41F. If you have any questions, please call (703) 246-2444.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands after picking up food item off the floor to discard it and before donning gloves. Training was provided to employee and hands were washed prior to engaging in food activity.
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.
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03/11/2016 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection to verify proper working order of the 3DR prep cooler. Unit was observed at 41F during today's visit. [4-501.11(A) Corrected]
Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 09/08/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. Good hand washing practices observed during today's visit.
4-501.11(A)
Observed the 3DR prep cooler holding at 57F.
Discontinue use of this unit until it is able to maintain foods at 41F or below. A follow-up inspection will be conducted to verify proper cold-holding capability of the 3DR prep cooler.
Thank you for your time today. If you have any questions, please call (703 246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: provolone at 48F, cheddar at 60F (removed from walk-in ~1 hour).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Provolone and cheddar were moved back to the walk-in cooler to cool to 41F or below.
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09/04/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Discussed sanitizer concentrations with person in charge. Ensure chlorine sanitizer solution is a minimum of 50 PPM. Thank you for your time today. Discussed maintaining prep top closed during non-busy periods to help maintain potentially hazardous foods below 41F. If you have any questions, please call (703) 246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: American cheese, feta in 3DR prep refrigerator at 45F and 50F in prep top.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. American cheese was placed in deeper pan and covered at the prep top. Feta cheese discarded.
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03/17/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Pest Control Every 6 months.
Hood: Every 6 months and filters every 2 months.
Grease Trap: Every 3 months
**Do not leave walk-in refrigerator door open.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. Observed employee breaking raw shell eggs with bare hands failed to wash hands before wearing gloves.
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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Observed employee cutting washed green pepper without gloves. Note: Employee washed pepper again after cutting.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- 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.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: small packaged half & half 46F--Silver King 2DR prep refg.
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.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: feta cheese, sliced ham
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu board without proper disclosure: disclosure statement missing. Egg and burger marked with asterisk.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit is damaged: walk-in refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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. Observed big spray can for roaches in the facility. Note: Put in owner's car to take home.
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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01/30/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- 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. Observed employee breaking raw shell eggs and failed to change gloves and wash hands before touching bread.
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: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item is observed to be unsound or adulterated: Moldy canned pineapple in prep refg. Note: Discarded. Per owner they do not use pineapple regularly. Talked about datemarking.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- 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 shell eggs stored above produce.
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 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: sliced tomatoes 56F, feta cheese 56F, diced tomatoes 58F, shredded cheese 61F, slliced turkey 48F, grilled chicken 47F--prep top. Boiled egg 47F, half & half 50F, sour cream dressing 46F, cream cheese 45F, grilled chicken 43F.--Superior 2DR prep refg. Sliced provolone 48F, sliced swiss cheese 45F.--Silver King 2dr prep top (double pan). Note: Put all items in walk-in refg.
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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Footnote statment missing for Eggs and burger.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed cloth used as lining under cutting board.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Superior 3DR prep refg 50F. Note: End of inspection the temperature was at 41F.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: walk-in refg
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling vent in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/23/2013 | Routine | |
Fax or email a copy of the invoice for the purchase of the parts required for the repair of the 3 vat sink faucet.
The Silver King refrigerator may not be used at this time. It is not necessary for the operation of the facility. There is adequate refrigeration without its use. If it can not be repaired, remove the unit from the premises. There may be no unused equipment kept in the facility.
The consumer advisory has been properly added to the printed menu. Add the same notation to the menu board - asterisk (star) beside eggs and hamburgers/cheeseburgers
- Equipment / Good Repair / Operation
Observation: The Silver King prep refrigerator is not maintaining 41F or less ambient air temperature.
Correction: All refrigerators must maintain 41F or less ambient air temperature. Service the unit. Fax or email the service order explaining what was done during the service. Another option is to remove the unit entirely.
- Critical: Plumbing / Maintained in Good Repair (corrected on site)
Observation: The faucet at the 3 vat sink has two individual valves and a third mixing valve. When the mixing valve is turned on, hot water automatically comes out. Turning on the cold water only adds to the hot water. There is no means of providing only cold water.
Correction: Repair the faucet to provide separate hot and cold water through the mixing valve. Building engineer made repair during the inspection.
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08/01/2013 | Pre-Opening | |
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