- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. (rice). Lemons at the drink service area must be covered.
Correction: Foods shall remain covered at all times. The rice was covered during the inspection.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the grill area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service chicken containers were found stored at the front service area.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. dry storage area.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed fruit flies in the service area. Have exterminators treat this area for fruit flies.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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12/14/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following:
1) Remind employees when cooling items that they should not tightly cover them until the items have completed the cooling process.
2) Great temperatures and hand washing observed.
Keep up the great work!
No violation noted during this evaluation. | 05/27/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following:
1) Ensure that they lemons at the customer beverage counter are protected from contamination.
2) Great job on all of your holding and cooling temperatures as well as your staff's knowledge of the employee health policy. Keep up the great work!
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: uncovered lemons for consumer self service at the beverage counter.
Correction: Foods shall remain covered at all times. (Discussed with FPM about providing a cover to bring this item into compliance).
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02/09/2015 | Risk Factor | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violation was observed:
1. Poor personal hygiene/hands as a vehicle of contamination
Note: Provide thermolabels to test heat sanitizing dishmachines.
Repair leaky sprayer.
No violation noted during this evaluation. | 10/31/2014 | Training | |
This visit was made to conduct a risk factor assessment. Food Protection Manager (FPM) and staff very helpful and knowledgeable. Observed food employees exercise good hand washing procedures during today's evaluation.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties.
FPM requested a new Employee Health Poster which will be delivered within the week.
No violation noted during this evaluation. | 07/28/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable.
Have plumbing serviced so that hot water is continuously provided to all hand sinks at peak usage times (lunch and dinner). Obtain invoice for work done and fax to 703-746-4919. Maintain records at establishment for future reference as well.
Remember to label ALL chemical spray bottles with the common name of the product (1 sanitizer bottle was not labeled upstairs at server station).
*Repeat Violations are subject to civil penalty of $50.00 or higher*
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the cook line next to the door is blocked, preventing access by employees for easy handwashing. (hand sink next to flat top was blocked by brooms)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.(PIC moved broooms)
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing is not providing sufficient hot water to all hand sinks at peak usage.
Correction: A plumbing system shall be maintained in good repair.
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04/25/2014 | Routine | |
This is a fire call visit. The suppression system discharged last night at 9:00 PM accidentally. The emergency alarm is next tot he shared rest room door knob and mistakenly pulled and no fire involved at the cook line.
Recommended for the alarm to be relocated to avoid false alarm.
The following were corrected:
1. All refrigeration units foods were discarded.
2. All refrigerators were cleaned and sanitized.
3. All disposable items such as cups, lids, small sauce containers, napkins, and paper bags were discarded.
4. All plates and utensils were washed, rinsed, and sanitized.
5. All cooking equipment's were cleaned.
6. All light shields under the hoods cleaned.
*Open for business
No violation noted during this evaluation. | 04/11/2014 | Complaint | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Hand sinks must be accessible at all times.
2. Plumbing systems shall be maintained in good repair, make sure hand sinks have a continuos flow of warm water.
Repeat violations are subject to civil penalties.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils at cookline are stored in sanitizer water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing sink adjacent to dishmachine is blocked with a clean dish cart, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by relocating the dish cart.
- Plumbing / Maintained in Good Repair
Observation: 1.Plumbing connections under the pre-wash sink at dish pit piping are leaking.
Correction: 1. A plumbing system shall be maintained in good repair.
- Plumbing / Maintained in Good Repair
Observation: 2. The handsinks serving the front line and back prep room do not have a continuos flow of warm water.
Correction: 2. A plumbing system shall be maintained in good repair to provide sufficient warm water at hand sinks.
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01/24/2014 | 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.
Correction: ALL food employees shall be washing 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 foodborne illness.
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09/30/2013 | Risk Factor Assessment | |
This visit was made to conduct a risk assessment. Please note the following items:
- Employee Health policy must be in place that requires employees to know BIG 5 illnesses, reportable symptoms and CFM must know procedure for exclusion and restriction of sick employees.
- Note: Potentially hazardous foods must be properly cooled from 135F to 70F within 2 hours and further cooled to 41F within a total of 6 hours. Use proper methods to cool foods (i.e. containers must be loosely covered or uncovered in order to allow heat transfer from surface of foods)
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM did not know the Big 5 illnesses or reportable symptoms (Employee Health material/aid given to facility)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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.(dishwasher handled soiled dishes, then handled clean dishes-did not wash hands in between)
Correction: ALL food employees shall be washing 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 foodborne illness.
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06/20/2013 | Risk Factor Assessment | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: steak, chicken livers, chicken (for wraps).
Correction: (All discarded)Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (prep unit not operating properly-discontinue use until repaired-call 703-746-4868 for follow-up)
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03/04/2013 | Risk Factor | |
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