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 areas where your facility may require further clarification.
NOTE: At this inspection EHS took further time to discuss Employee Health Policy guidelines and its review with staff.
QUESTIONS: Please call 703-246-2444
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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 resource information . FACILITY NEEDS TO REVIEW AND OBTAIN DOCUMENTATION OF THIS TRAINING FOR ALL THE NEW STAFF HIRED.
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)
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11/02/2015 | Risk Factor | |
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: At this inspection the following was discussed with CFM : Employee Health Policy guidelines, Hand wash sink to be used for hand washing only and not to store butter and brushes.Also CFM has been reminded that it is ILLEGAL to operate an establishment unless under immediate control of a Certified Food Manager with valid CFM card at all hours including when prep work is going on at the facility.
Questions: Please call 703-246-2444
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: OBSERVED NO THERMOMETERS IN SEVERAL OF THE PREP REFRIGERATORS AND THE UPRIGHT SLIDING GLASS DOOR REFRIGERATOR .
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. DISCUSSED WITH CFM WHO WILL OBTAIN THERMOMETERS FOR ALL PREP AND UPRIGHT REFRIGERATORS.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. FACILITY USED QUARTERNARY AMMONIUM AND BLEACH AS SANITIZERS BUT DOES NOT POSSESS TEST STRIPS FOR EITHER SANITIZER SOLUTIONS.
Correction: Obtain a BLEACH AND QUATERNARY AMMONIA test kit. EHS HAS SUPPLIED MANAGER WITH A FEW TEST KITS FOR BOTH SANITIZERS AND INFORMATION ON WHERE TO OBTAIN THEM.
- 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 THAT THERE WAS NO SANITIZER SOLUTION MIXED AT THE FACILITY OR AT ANY STATIONS AT THE BEGINNING OF THE INSPECTION .
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. EHS WORKED WITH STAFF TO MIX A CHLORINE SOLUTION OF 100 PPM WHEN TESTED WITH BLEACH TEST STRIP.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. OBSERVED THAT A CERTIFIED FOOD MANAGER (CFM) WAS NOT PRESENT AT THE BEGINNING OF THE INSPECTION.
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 ARRIVED IN APPROXIMATELY 15 MINUTES , CFM HAS BEEN INFORMED THAT HIS PRESCENCE IS REQUIRED AT ALL HOURS OF OPERATION INCLUDING FOOD PREPARATION, FOOD SERVICE AND CLEANING/SANITIZING OF EQUIPMENT/UTENSILS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the BACK AREA NEAR THE 3 VAT SINK IS being used TO STORE SQUEEZE BOTTLES OF BUTTER AND BRUSH.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH STAFF THAT HAND WASH SINK SHOULD NOT BE USED FOR STORING THESE ITEMS WHICH WERE THEN REMOVED TO THE SHELF AREA.
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04/09/2015 | Routine | |
- 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. 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.
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)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced turkey at 45F on the True prep top, sliced provolone at 45 on the True 2 door prep top in between cooktop and broiler
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. ITEMS PUT IN REFRIGERATION TO COOL TO 41F
- 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 quaternary ammonia test kit.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the True 2 door prep refrigerator to the right of the broiler is 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.
- 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. (see handout provided) within 10 business days. A copy of the photo identification card can be emailed to me or faxed to me at (703) 653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture and the hose was laying in the sink. A backflow prevention device is present on the faucet fixture, however the hose which extended below the flood rim level of the sink basin had a spray nozzle negating the working of backflow prevention device.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
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10/14/2014 | Routine | |
The purpose of this visit was to respond to a complaint received September 19, 2014. The complainant alleged seeing roaches in the restroom and the employees do not wear gloves. Upon investigation both restrooms and the food prep area were examined for the presence of roaches, none were noted. Additionally, all employees at the food prep line were wearing gloves.
The complaint is not confirmed.
No violation noted during this evaluation. | 09/23/2014 | Complaint | |
Employees medical records are complete and in compliance
The three-compartments sink was being operated properly and the sanitizing solution tested 200 pmm of chlorine.
No violation noted during this evaluation. | 06/06/2014 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*Discussed with the PIC about employees' health records and provided him the red folder with the forms to be completed and returned to the Health Department within thirty (30) days.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes, replacements/ additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 03/05/2014 | Pre-Opening | |
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