The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
Please ensure to:
1) Date mark ready to eat or potentially hazardous food items if not used or discarded within 24 hours
2) Wash, rinse, and sanitizer all food contact surfaces once contaminated
3) Separate dented cans
4) Clean ice machine often
5) Use proper cooling methods (separating cooked items into shallow pans, uncovered)
6) Not store knives between prep table and walls
7) Use the correct scoops (do not leave plastic containers inside bins to scoop out food items)
If you have any questions or concerns, please feel free to contact 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 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 sweeping the floor then handling food (cooking and packaging) 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. DISCUSSED WITH MANAGER, MANAGER DISCUSSED WITH EMPLOYEES WHEN TO WASH HANDS
- 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: chicken 127'F, and chicken thighs 120'F
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. CHICKEN WAS REHEATED TO 165, FRIED CHICKEN WAS DISCARDED
- 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: beans (68'F), cheese (48'F), and chicken (46'F) in walk-in cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS WERE DISCARDED
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: beans and chicken in walk-in cooler
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. DISCUSSED THE IMPORTANCE OF DATE MARKING WITH MANAGER, DOCUMENTS REGARDING DATE MARKING WERE DISTRIBUTED
- 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. Observed employee washing and rinsing food contact surfaces such as pots, however did not sanitizer. Used pans were stacked in front of three compartment sink ready to be used without being cleaned. Can opener had a buildup of debris.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. INFORMED MANAGER THAT FOOD CONTACT SURFACES NEED TO WASHED, RINSED, AND SANITIZED. SUGGESTED USING CLOTHES TO WIPE BIG POTS WITH SANITIZER.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at handwashing sink near three compartment sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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11/05/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/29/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Training given to employees of proper hand-washing procedures at the time of inspection.
* Encourage employees to wash hands as needed and after any point of contamination to prevent potential cross-contamination.
- 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. No documentation of education or training to employees on reporting sickness and/or symptoms of sickness.
Correction: A complete employee health policy shall be available and current in the food establishment at all times. Certified food manager reviewed employee health policy with all current employees at the time of inspection.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Rinsing hands with water.
Correction: Employees effectively wash hands at the time of inspection. Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee observed commencing food handling operations without washing hands after sweeping and cleaning the dining area.
Correction: Employees shall effectively wash hands as needed and after any point of contamination prior to commencing food operations. Employee washed hands at the time of inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Multiple food employees were observed eating and drinking on cook-line where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Discussed with certified food manager at time of inspection. Food employees may only eat and drink in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas(cook-line) where items may become contaminated.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Fried Tilapia & Ice
Correction: Discarded at the time of inspection. 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Ice scoops handles being stored in direct contact with ice.
Correction: Store ice scoops in a manner so the handle is not in direct contact with the ice. Ice scoops placed in an clean container at the time of inspection.
- Cooling Methods (corrected on site)
Observation: Large portions of rice pudding being stored in plastic containers inside the Beverage Air 2DR Flat Top Cooler.
Correction: Ensure foods are being separated into smaller portions and stirred to initial the cooling process. Store foods in metal containers instead of plastic to better facilitate heat transfer while cooling. Rice pudding was removed from Beverage Air 2DR flat top cooler at the time of inspection, and was placed into smaller portions for cooling.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: Beef Sausage observed at an internal food temperature of 119 degrees.
Correction: Beef sausage was rapidly reheated to 173 degrees at the time of inspection. Ensure all foods for hot holding are being maintained at 135 degrees or higher to prevent the potential of bacterial growth.
- 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: Bakery prep table being used to prepare dough.
Correction: Chlorine sanitizer concentration made at the time of inspection and food surfaces were sanitized after cleaning. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Hand sinks on cook-line being used to rinse and store dishware.
Correction: Hand-washing sinks shall be used for hand-wahsing only and for no other task which could hinder effective hand-washing.
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04/14/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Cooked chicken # 1 cooling overnight in Walkin Cooler at 72F,
2) Cooked chicken # 2 cooling overnight in Walkin Cooler at 57F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the cookline holding a plastic container.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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08/26/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Bradford White M2TW75T6BN which uses 76,000 BTU with posted recovery rate of 73.7 GPH
*Dish Machine: N/A
EHS provided the following handouts in English and Spanish: cooling log/sign and date marking. Time reflects inspection time only.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands:--------Observed that a food employee grabbed bread for customer order with bare hand and later a food employee grabbed bread that was finished warming on grill with bare hand.
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. DISCUSSED WITH MANAGER AND BREAD DISCARDED.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.-----Observed boxes of corn and a bag of onion on floor.
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.
- 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:
1) Items at steam table: Chicken at 128F, beef tongue at 118F & spaghetti at 113F,
2) Back up supply on stove top: spaghetti at 116F, beef soup at 116F.
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. EACH ITEM REHEATED TO BOILING.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:-----cooked vegetables, tomato based salsa and salads with cut tomato near the steam table.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:-------observed cardboard lining shelves.
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 / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):-----Kolpak walkin cooler and Kolpak walkin freezer.
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 following is in need of cleaning:
1) Caulking along food prep sink,
2) Back walls,
3) Floors under and between equipment.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/28/2013 | Routine | |
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