The purpose of this visit was to conduct a risk factor assessment. Ensure potentially hazardous food items on the cold rail are not overfilled and maintain at 41F or below. Monitor food temperatures to ensure food items are safe.
Good cooking and reheating temperatures observed during today's visit. 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: steak, tofu, shrimp on cold rail at 54F, 52F, 49F. Food items had been overfilled ~1.5 hours prior to check. These food items were moved to walk-in cooler to cool to 41F or below. Butter at 74F DISCARDED.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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09/30/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Butter is a potentially hazardous food item and should be under temperature or time control for food safety as discussed during today's visit. If you have any questions, please call (703) 246-2444. Thank you for your time today.
- 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: butter at room temperature.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. BUTTER WAS DISCARDED AND NEW BUTTER WAS PLACED ON ICE.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
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03/12/2015 | Routine | |
The complainant alleged bare hand contact with cooked pasta by an employee. During inspection observed all employees at cookline wearing gloves. Did not observe bare hand contact during inspection.
No violation noted during this evaluation. | 01/27/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Dishmachine: Ecolab Inferno (heat sanitizing)
Hood: Every 3 months and filters once a week.
Pest Control: Every 3 months.
Grease trap: Every 2 months.
- 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 working at the dish machine failed to wash hands after loading soiled dishes and before touchidn washed utensils.
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.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing bracelet on their arms while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: all refrigerators except beer cooler.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Sanitizer Test Kit Required
Observation: (REPEAT) A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- Physical Facilities Good Repair
Observation: Observed that the hand sink near dish washing area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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01/27/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
REMINDER: Test strips for Veggiewash should be available and used.
Please fax or email following items to my attention within 10 days:
1) Signed EH policy agreement for the new employee.
2) Photo ID for certified food manager card.
- 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." One new employee started 2 days ago.
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: 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: cooked tofu 51F, 53F--cold well cookline. Note: Discarded. Packaged butter 60F--on ice. Note: Put back in refrigerator.
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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. The CFM passed exam on 11/12/2013 but does not have a picture ID.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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11/25/2013 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up inspection to assess the cold holding capability of the 2 drawer refrigerator and verify the signed agreements for the Employee Health Policy.
The manager adjusted the thermostat and the temperature came down to 41F. Also, the manager has ordered gasket for the left side of the drawer. Reviewed the signed agreements for the employee health policy.
No violation noted during this evaluation. | 06/11/2013 | Follow-up | |
The purpose of today's visit is to conduct routine inspection.
Please fax following items to my attention within 10 days:
1) Signed Employee Health Policy agreement form for each employee.
2) Invoice for fixing the 2 drawer refrigerator under grill. Do not use this refrigerator until it is capable of holding potentially hazardous foods at 41F or below.
Facility Data:
Water Heater: Bradford White EF100T199E32
Dishmachine: Ecolab Inferno (heat sanitizing)
Hood: Every 3 months and filters once a week.
Pest Control: Every month.
Grease trap: 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 in a red folder labeled "Employee Health Policy." Note: The manager had knowledge about the policy, however could not provide signed agreements.
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)
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: Observed a bowl used to dispense vegetable broth in the walk-in container.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Use a spoon or ladle to prevent contamination.
- 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: cooked steak 48F--Randell 2DR right prep top. cooked pasta x2--47F and 48F--2drawer refg under grill.--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.
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- 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: Observed 2 drawer refrigerator under the grill at 46F.
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.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Observed employee wraping knfie and fork without wearing gloves and touching the food contact surface with bare hands.
Correction: Knives, forks, and spoons should be wrapped using gloves to prevent bare hand contact with food contact surface.
- Physical Facilities Good Repair
Observation: Observed that the metal door for cabinet in front is broken.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed copper cleaner and tea machine cleaner stored above vegetable wash area with food storage bags.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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05/09/2013 | Routine | |
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