Today a RISK FACTOR inspection of your facility was conducted. Thank you for accompanying me during this visit as your participation allows me to assess whether processes at your facility may require further clarification.
NOTE: At this inspection further time was taken to discuss with the manager and CFM the following topics 1 ) Employee Health Policy guidelines and their regular review with staff . 2) New Parasite destruction letter for Mahi Mahi and Salmon is required if suppliers change.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 11/17/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation gives me clarification in areas where your processes may require further assessment.
NOTE: At this inspection manager and CFM were informed that a CFM (Certified Food manager ) is required to be present in the facility at all times it is operational and this includes times of prepping food, cleaning and sanitizing equipment and utensils and other such activities.
Facility also has an audit system of its operation through an outside agency and has developed a good plan for date marking and tracking all food at the facility.
Questions: Please call 703-246-2444
- Cutting Boards / Resurface / Discard
Observation: The RED AND GREEN cutting boards along the PREP AREA are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. DISCUSSED WITH MANAGER TO REPLACE THE CUTTING BOARDS AS THEY WERE HEAVILY SCORED.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED A DOUGH MAKER MACHINE NEAR THE 3 VAT SINK WITH VISIBLE DEBRIS AND OTHER FOOD SEDIMENTS ON IT.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH MANAGER TO CLEAN THE DOUGH MAKER AND ITS REMOVABLE COMPONENT PARTS ON A MORE FREQUENT BASIS.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.OBSERVED THERE WAS NO PERSON AT THE FACILITY AT THE BEGINNING OF THE INSPECTION WHO COULD PROVIDE ME WITH A VALID FOOD MANAGER CARD.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM WITH VALID CARD FROM ORS ARRIVED APPROXIMATELY 15-20 MINUTES LATER. DISCUSSED WITH MANAGER AND CFM THAT IT IS UNLAWFUL TO OPERATE WITHOUT A FOOD MANAGER PRESENT AT ALL HOURS THE FACILITY IS OPERATING INCLUDING CLEANING AND PREPPING FOOD. RECOMMEND ADDITIONAL STAFF OBTAIN A FOOD MANAGER CARD FOR BACK UP.
- Physical Facilities Good Repair
Observation: Observed that the Physical structures are not maintained in good repair. OBSERVED SEVERAL BROKEN AND MISSING FLOOR TILES NEAR THE 3 VAT SINKS AND IN THE DISH MACHINE AREA, EXPOSING THE SUBFLOORING.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. DISCUSSED WITH MANAGER TO REPAIR AND REPLACE THESE TILES.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALLS NEAR THE 3 VAT SINK, DISH MACHINE AND THE CAULKING AT THE SINK NEAR THE DISH MACHINE HAVE VISIBLE DIRT, GRIME AND OTHER SEDIMENTS AND REQUIRE MORE FREQUENT CLEANING.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. MANAGER HAS BEEN ASKED TO CLEAN ALL ABOVE AREAS ON AMORE FREQUENT BASIS AND CLEAN AND RECAULK THE WALL -SINK JUNCTION AT THE DISH MACHINE AREA.
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04/21/2015 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. 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.
NOTE:DISCUSSED WITH MANAGER ABOUT ROUTINE CHECKS ON EQUIPMENT TO ENSURE FOOD TEMPERATURE IS MAINTAINED AT 41F OR BELOW AND AVOID REPEATS OF COLD HOLDING VIOLATION ISSUES. MANAGER PROVIDED DOCUMENTATION ON SERVICE CONTRACTS AND REPORTS ON MAINTENANCE FOR REFRIGERATORS AND ALSO REGULAR AUDITS BY ECOSURE INCLUDING REPORTS AND SCORES OBTAINED BY THE FACILITY AT EACH INSPECTION.
If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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: OBSERVED BLUE CHEESE X 2 AT 48F AND 47F, AHI TUNA AT 49F AND EGG SALAD AT 45F IN THE DRESSING PREP 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.MANAGER MOVED ALL ITEMS TO TRAULSEN STACKED 2 DR REFRIGERATOR.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.OBSERVED FACILITY HAS NO TEST STRIPS FOR THE QURTERNARY AMMONIUM SANITIZER .
Correction: Obtain a QUATERNARY AMMONIA test kit. EHS PROVIDED MANAGER WITH SOME TEST STRIPS AND THE COLOR CHART IN THE TUBE.
- 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: DRESSING REFRIGERATOR IS AT 48F AND UNABLE TO MAINTAIN THE POTENTIALLY HAZARDOUS FOOD STORED IN IT TO 41F OR BELOW.
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. MANAGER ASKED TO REFRAIN FROM STORING ANY PHF IN THIS REFRIGERATOR TILL IT IS REPAIRED AND TO FAX INVOICE OF REPAIR TO 703-653-9448 ATTN A 1.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:OBSERVED BLACK MOLDY MATERIAL ALONG THE JUNCTION OF THE WALL AND SINK NEAR THE DISH WASHER.
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. ASKED MANAGER TO CLEAN AND RECAULK THE AREA.
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09/24/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment in conjunction with a complaint investigation.
Note: Reviewed parasite destruction letters from the suppliers for Ahi Tuna, Salmon, Tilapia and Mahi. Recommend getting new letters every year or if they change supplier.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device:butter sauce 118F and nacho cheese 117F. Note: Reheated.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: diced tomatoes 44F--salad prep top and sliced tomatoes 44F on ice grill stn. Note: Put extra in refrigerator and add more ice.
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.
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01/30/2014 | Risk Factor | |
The purpose of today's visit is to conduct a complaint investigation in conjunction with a risk factor assessment. No violations related to the complaint observed. The CFM has not received any complaints from any customers. See risk factor assessment report dated 1/30/2014 for details. The complainant alleged that after eating at the facility on January 19, 2014, one person got sick with foodborne illness symptoms. The complainant ate steak and seafood, shrimp.
No violation noted during this evaluation. | 01/30/2014 | Complaint | |
Site visit made following complaint received that customer had seen cockroach near their booth during dinner at this restaurant. Inspected the booth area, walls,paintings including the one the customer stated they sat at. Also inspected the kitchen area. During this visit I could not observe any cockroaches in the front seating area or the back kitchen. The restaurant appears to be kept satisfactorily clean and free from accumulated debris and food. They have contract with Ecolab who visits bi-monthly. last two visits were on 8/27 and 9/8. On 9/8 Ecolab technician found evidence of cockroaches and has treated the kitchen area and will perform follow up/regular visit in 2 weeks.
No violation noted during this evaluation. | 09/24/2013 | Complaint | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW FISH STORED ON SAME SHELF AS RAW CHICKEN IN THE VICTORY 1 DR SAUTE REACH IN REFRIGERATOR ( TOP ) AND RAW SEAFOOD AND RAW BEEF STORED ABOVE AND ADJACENT TO RAW SEAFOOD IN THE 2 DR (TOP AND BOTTOM ) STACKED MEAT REACH IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: CFM DIRECTED STAFF TO REMOVE ALL THE ITEMS AND STORE THEM CORRECTLY.
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09/24/2013 | Risk Factor | |
- 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:OBSERVED POTATO SCOOPS X 2 AT 53F AND 51F IN THE SILVER KING 2 DR GLASS FRONT 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 CORRECTED: DISCUSSED WITH CFM, ITEMS TO BE MOVED TO WALK IN UNIT..
- Sanitizer Test Kit Required (corrected on site)
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. CORRECTED: EHS PROVIDED MANAGER WITH A SMALL AMOUNT OF TEST STRIPS.
- 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 TEMPERATURE OF THE SILVER KING 2 DR GLASS FRONT REFRIGERATOR WAS AT 51F WHEN MEASURED WITH A CALIBRATED THERMOMETER.
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 doors of the following unit: Ice cream chest near store room are damaged and a black moldy substance is seen on the inside surface
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.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications, it was not functional and an order has been placed for parts.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
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07/10/2013 | Routine | |
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