Please provide proper training for all Food Employees on Cross Contamination and Sanitizing of all Dishware and countertops.
Observed 2015 Permit at facility. PLEASE CONTACT HEALTH DEPARTMENT AS SOON AS POSSIBLE TO ATTAIN A CURRENT 2016 FOOD ESTABLISHMENT PERMIT OR RISK CLOSURE.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW BEEF STORED ABOVE COOKED BEEF/VEGETABLES IN WIC, OBSERVED RAW BEEF STORED ABOVE BEANSPROUTS IN 2DR PREP COOLER (COOKLINE), OBSERVED RAW BEEF STORED ABOVE COOKED BEEF IN TRUE 1DR GLASS COOLER, OBSERVED RAW BEEF STORED ABOVE COOKED BEEF IN TRUE 3DR UPRIGHT COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. ALL FOOD ITEMS REARRANGED PROPERLY.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED MOLD IN ICE MACHINE.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: WATER PITCHER WASHED IN 3VAT SINK WITH SOAP AND WATER WITHOUT SANITIZING, METAL COUNTERTOP IN CONTACT WITH RAW MEAT THAT WAS OBSERVED BEING CUT NOT SANITIZED PRIOR.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS EXPLAINED PROPER SANITIZING PROCEDURES. WATER PITCHER PLACED IN DISH MACHINE FOR PROPER SANITIZING. EHS EXPLAINED PROPER SANITIZING PROCEDURES FOR COUNTERTOPS BY CREATING SANITIZER BUCKET FOR TOWELS.
|
02/05/2016 | Risk Factor | |
PLEASE CORRECT AND PREVENT ALL REPEAT VIOLATIONS OR RISK FURTHER ENFORCEMENT.
EHS provided additional Cross Contamination signage.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED SERVER WASH HANDS IN A PREP SINK WITHOUT SOAP.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS IN HANDSINK.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system of molluscan shellfish tags. OBSERVED CONTAINER OF CLAMS IN 2DR PREP COOLER (COOKLINE) WITHOUT TAG ATTACHED.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. EHS EXPLAINED PROPER SHELLSTOCK TAG KEEPING PROCEDURES.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days. OBSERVED NO SHELLSTOCK TAGS AVAILABLE AT FACILITY FOR FRESH CLAMS.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. EHS EXPLAINED PROPER SHELLSTOCK KEEPING PROCEDURES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW BEEF STORED ABOVE BEANSPROUTS IN 2DR PREP COOLER (COOKLINE), OBSERVED RAW BEEF STORED ABOVE COOKED BEEF AND COOKED PORK RIB SOUP IN TRUE 1DR GLASS COOLER
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CFM REARRANGED FOOD ITEMS.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED BOWLS USED AS SCOOPS FOR DRY STORAGE FOOD ITEMS IN CONTAINTERS INCLUDING SALT, SUGAR, FLOUR, ETC.
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. BOWLS REMOVED FROM CONTAINERS, PLEASE PROVIDE SCOOPS WITH HANDLES PER FOOD ITEM.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: WHITE RICE 128F, PURPLE RICE 120F - ALTO SHAAM 1DR WARMER
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. TEMPERATURE ADJUSTED, FOOD ITEMS REHEATED AND OBSERVED WHITE RICE AT 149F.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): TRUE 3DR UPRIGHT REF
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: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: SLICER
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. EHS EXPLAINED PROPER CLEANING PROCEDURES, CFM WILL RE-WASH SLICER.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED ICE MACHINE WITH MOLD ON SURFACE. OBSERVED MOLD ON SURFACE OF ICE CUBE.
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. CFM DISCARDED CONTAMINATED ICE CUBE.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS UNDER COOKLINE is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
08/07/2015 | Routine | |
Cooked tofu and Potato Hash observed on counter top at room temperature at server area. TIME AS A PUBLIC HEALTH CONTROL will be used for these food items kept out in room temperature. Discussed procedures with food employee servers and TIME LOG created during inspection.
**PLEASE REMEMBER TO LOG THE FOLLOWING ON PAPER KEPT AT STATION EVERYDAY WITH: 1)DATE, 2)FOOD ITEM, 3)TIME MADE, 4)TIME TO BE DISCARDED (4 HOUR MAXIMUM). FOODS CAN ONLY BE KEPT FOR A MAXIMUM OF 4 HOURS AND THEN DISCARDED.
Please repair the leak at the 3Vat Sink by hot/cold water handles.
- Critical: Handwashing / When to wash hands
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 THE EMPLOYEE EATING USING BARE HANDS TO PUT FOOD IN MOUTH AT CUSTOMER AREA THEN WALK TO SERVER AREA WITHOUT WASHING HANDS. OBSERVED SEPARATE FOOD EMPLOYEE HANDLE PAYMENTS AT CASHEIR AND CONTINUE TO PREPARE AT SERVER AREA WITHOUT WASHING HANDS.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2015 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 2015 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
|
02/04/2015 | Risk Factor | |
Followup conducted today to correct all violations on Routine Inspection 9/9/14.
EHP forms given to CFM and observed signed and in compliance. Observed various food items datemarked with date made. **PLEASE REMEMBER THAT ONLY FOODS THAT HAVE BEEN COOKED AND ARE KEPT FOR MORE THAN 1 DAY NEED TO BE DATEMARKED. RAW FOODS AND FOODS MADE AND USED TODAY DO NOT APPLY.**
Consumer advisory not needed on menu and now N/A as no food items are served to customers for self-cooking. All meat items are fully cooked at main grill at dining area, not at each table. All self-cooking grills at customer seating area are covered with flat metal table covering.
Delfield 2DR Prep cooler not at use at serving station will be replaced upon arrival of new equipment. Unit is kept clean and unused for TCS foods.
Cleaning frequency for floors underneath equipment improved and observed clean.
Sanitizing kit required for 3vat sink. Observed Quat test strips being used for Chlorine sanitizing solution. **PLEASE OBTAIN CHLORINE TEST STRIPS TO TEST CHLORINE LEVELS AT 3VAT SINK FOR EFFECTIVE SANITIZING.
Thank you for correcting violations noted.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit for 3VAT SINK.
|
09/18/2014 | Follow-up | |
PLEASE FAX OR EMAIL COPIES OF EMPLOYEE HEALTH POLICY TO HEALTH DEPARTMENT BY 9/19/14.
PLEASE UPDATE MENU WITH CONSUMER ADVISORY FOR FOOD ITEMS SERVED RAW OR UNDERCOOKED TO CONSUMERS AND SEND COPY TO HEALTH DEPARTMENT BY 10/7/14.
Note: Meeting with Owner/Manager will be scheduled to discuss report findings and compliance.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. OBSERVED 3VAT SINK SET UP AS FOLLOWS: 1)SOAP, WATER, AND CHLORINE 2) RINSE. OBSERVED FOOD EMPLOYEE WASH DISHES WITH SOAP AND WATER THEN IMMEDIATELY PLACE IN CHLORINE AND WATER BASIN WITHOUT RINSING DISHES.
- 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 in a red folder labeled "Employee Health Policy." OBSERVED NO EHP IN PLACE.
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW BEEF AND PORK STORED OVER LETTUCE, CABBAGE, AND CUCUMBER VEGETABLES IN WIC.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. FOOD EMPLOYEE REARRANGED FOOD ITEMS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED UTENSILS IN CONTAINER OF WATER AT ROOM TEMPERATURE, OBSERVED ICE SCOOP WITH HANDLE EMERGED IN ICE IN ICE BIN.
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. FOOD EMPLOYEE REMOVED WATER FROM UTENSIL CONTAINERS, ICE SCOOP REMOVED FROM ICE BIN.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED COOKED BEAN SPROUTS IN CONTAINER, AND PEELED RAW POTATOES IN BIN OF FLOOR IN WIC.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. FOOD EMPLOYEE REARRANGED FOOD ITEMS.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: white rice 128F in metal bowls in Alto Shaam warmer
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. RICE WILL BE USED WITHIN 4 HOURS THEN DISCARDED OR FOR EMPLOYEE USE.
- 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: cooked black beans 50F in Everest 2DR cooler (front counter), cooked bean sprouts 47F in WIC
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. FOOD ITEMS DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: pork ribs in WIC, cooked kimchi in all refrigeration units, cooked bean sprouts
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: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: NO CONSUMER ADVISORY LISTED FOR RAW BEEF/PORK ITEMS SERVED TO CUSTOMERS FOR SELF COOKING.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit for 3VAT SINK.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. DELFIELD 2DR PREP COOLER NOT IN USE AT FRONT COUNTER.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. PLEASE REMOVE FROM PREMISES IF NOT REPAIRED.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors underneath equipment and counter tables 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.
|
09/09/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
The printed updated menu, may not be in use yet, however, if there are products that are going to be undercooked or served raw a consumer advisory must be placed on the menu. Currently this menu demonstrates that there are products that are served raw or undercooked without a consumer advisory. There are numerous good retail practice violations however per the conversation with the manager a renovation within the next two months should address all the violations. A routine inspection will be conducted during the next visit.
Dishmachine: chemical sanitizer.
- 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 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: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked
Correction: Mark all items on the menu that include a product that is not cooked or partially cooked.If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
|
03/13/2014 | Risk Factor | |
The purpose of this inspection is to conduct a routine inspection.
Provided a copy of the employee health policy. Ensure every employee signs the policy and return via fax in 10 days.
Fax # 703-385-9568
Please contact me to further discuss the violations and the corrections required in reference to the physical structures.
Corrections for non critical hazards shall be corrected not later than 90 calendar days after the date of this inspection.
703-246-8447
- 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 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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed a hand sanitizer being used instead of handwashing.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW ANIMAL FOODS STORED ABOVE READY TO EAT FOODS IN THE WALK IN COOLER, TRUE 3 DR REFRIGERATOR, AND EVEREST 2DR REACH IN COOLER.
WIC: RAW BEEF STORED ABOVE COOKED PORK AND A BAG OF CARROTS.
TRUE: RAW BEEF STORED ABOVE COOKED BEEF.
EVEREST: RAW EGGS STORED ABOVE LETTUCE.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. RAW FOOD WAS PLACED BELOW ALL COOKED AND READY TO EAT FOOD IN ALL REFRIGERATION UNITS.
- Food Storage / Preventing Contamination / Location (corrected on site)
Observation: Food stored in a wet or soiled location as follows: FOOD STORED ON THE FLOOR IN THE WALK IN COOLER.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location. EMPLOYEE PLACED FOOD ON THE SHELVES IN THE WALK IN COOLER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1. Grease traps are covered with aluminum foil
2. Wood holding the utensils at the 2 compartment sink
3. Wooden push table next to cookline
4. Cardboard lining the bottom shelves at the cookline unit
5. Wall made of unfinished wood at the front counter service area
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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:
1.)1 dr refrigeration unit by the walk in cooler
2.) 1 glass door upright refrigerator by kitchen entrance
3.) 2dr reach in unit at the front counter service area
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. THESE UNITS ARE NOT HOLDING TCS FOOD.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: Beverage Air 2 dr reach in unit at the cookline
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: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. CUTTING BOARDS, POTS AND PANS STORED ON THE FLOOR.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. MANAGER REQUESTED THE EQUIPMENT BE WASHED, RINSED, AND SANITIZED.
- 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. OBSERVED ICE BIN IS NOT CLEAN.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: MEAT SLICER.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EMPLOYEE SANITIZED MEAT SLICER.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 2 compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the
1. FLOOR TILES
2. WALL, FLOOR COVING
3. WALL BY WALK IN COOLER, MOP SINK AREA, and STORAGE AREA
4. CEILING TILES
are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. OBSERVED EQUIPMENT THAT IS NOT IN GOOD REPAIR SERVING AS STORAGE SPACE. THE EQUIPMENT IS SOILED TO TOUCH AND NOT CLEAN ON THE INSIDE. REMOVE ALL EQUIPMENT THAT IS NOT WORKING OR REPAIR, CLEAN DAILY, AND ORGANIZE.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
|
10/07/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided information on cooling and an employee health policy.
FAX SIGNED EMPLOYEE HEALTH POLICY DOCUMENTS AND RETURN IN 10 DAYS.
- 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)
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Whole chickens cooling for 10 hours in the walk in cooler observed at 47F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. CHICKEN WAS DISCARDED.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice 115F overnight.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. RICE WAS DISCARDED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. EMPLOYEE REMOVED ARTICLES BLOCKING HANDSINK.
|
06/25/2013 | Risk Factor | |
The purpose of this visit is a followup to check on the repair of the ceiling leak, the purchase of the cooling paddles for cooling soups and the maintenance of temperature of the walk in refrigerator after being adjusted. The facility has repaired the leak in the ceiling and and has purchased two cooling paddles. The walk in refrigerator is holding potentially hazardous foods at 41f or below. A disuceeion on how to use the cooling paddles was demonstrated during today's inspection. No further follow-up necessary. Thank you
No violation noted during this evaluation. | 12/21/2012 | Follow-up | |
The purpose of this visit is a follow-up to check on the correction of outstanding critical violations and any easily correctible non-critical violations. Again, today observed a food worker wash hands in the rinse basin of the three vat sink. Do not use any sink other than the handsink to wash hands. You have corrected many items. However, a second follow-up will be deemed necessary on or around December 21, 2012 to check on the leak in the ceiling and the adjustment on how you cool soups as discussed during today's visit. Thank you.
- (4)-(16) (corrected on site) (repeated violation)
Observation: n
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: bean paste soup 60F in a plastic bucket approximately 2 feet filled with bean paste soup (per manager) which was prepared last night and placed into the walk in refrigerator.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Discard
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Large container (mulit gallon) of beef broth per manager is cooled as is in the walk in refrigerator over night.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Manual Warewash Sinks, No Handwashing, No Mop Water (corrected on site) (repeated violation)
Observation: The compartment(s) of the manual warewashing sink was observed being used for hand and body washing activity during inspection.
Correction: A warewashing sink may not be used for hand washing. The sinks were drained upon this observation and resanitized and reassembled. Do not wash hands, face, body parts in three vat sink
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets on all refrigeration units, interiors of refrigeration units. sides of cookline equipment, hood filters,
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections in the ceiling above the back handsink are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following areas are in need of repair
Correction: observed cracked floor tiles, holes in wall, exposed drywall and cracked cove moulding.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following area are in need of cleaning: cove base/wall junctures throughout the facility have an accumulation of grease and dried food debris. Walls throughout the facility have an accumulation of grease and grime.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
12/14/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about New Annangol, 4215 Tom Davis Drive, Annandale, VA 22003 »