The purpose of this visit was to conduct a routine inspection.
EHS provided information/and training to employees on the following:
1. Glove usage
2. Handwashing signs
3. Prevent cross contamination
- 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.
Correction: Remimded manager who agreed to remind employees to wash hands between tasks and after contaminating clean gloves and then washing hands and then donning clean gloves. 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.
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food item(s) is received at inadequate temperatures: four bags of bean sprouts were delivered at temperature of the following: 47f,47f,48f,47f. The bean sprouts were left on a shelf in the dry storage area instead of being placed into the refrigerator.
Correction: Reject TCS foods such as bean sprouts if they are received at 41f or below. The manager placed the four bags of bean sprouts into the true two door upright refrigerator. Refrigerated potentially hazardous food (time/temperature control for safety food (TCS)) shall be at a temperature of 41°F or below when received.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw shell eggs over produce such as green leafy vegetables in the True two door upright refrigerator in the customer seating area. Observed a container of raw beef holding over beansprouts with ice and water in the True two door upright refrigerator in the kitchen.
Correction: Manager alerted and foodworkers rearranged the eggs and raw beef to prevent cross contamination. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Observed a bus tub of raw beef thawing on counter 35f
Correction: Manager alerted. Staff relocated the raw beef to the upright reach in true refrigerator. Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Observed a bowl of cooked noodles on a shelf in the ambient room air 68f. The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Correction: A foodworker relocated the cooked noodles to the upright two door refrigerator in the kitchen. 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: The slicer in the kitchen observed with raw beef pieces, onion pieces and dried food debris.
Correction: Manager alerted and agreed to wash rinse and sanitize the slicer. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: At the handsink near the dishmachine, observed a wash cloth and a bowl of noodles inside the basin.
Correction: Remove these items from the basin of the handsink. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Plumbing / Maintained in Good Repair (corrected on site)
Observation: The floor drain below the three vat sink was observed very slow to drain.
Correction: Manager alerted and during this visit, the floor drain was repaired and is now draining freely with running water.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: At the handsink near the side of the cookline soap was not available for handwashing because there was plastic wrap covering the outlet to the soap dispenser. The soap would not be dispensed unless the plastic wrap was removed. The manager explained that the dispenser leaks.
Correction: Provide a working, non-leaking soap dispenser at the back handsink. The manager agreed to place a bottle of handsoap at this handsink.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors and walls and drains were in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/21/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Please email me a picture of the handsink with the additional water line removed within 10 days.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged:True 2 door refrigerator, True 2 door prep refrigerator
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: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system.Observed a plastic line installed on the water line of the handsink with a faucet at the end of the line. The line was observed both lying on the ground and in the handsink
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 installing an approved backflow prevention device as specified under 5-202.14.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls at/under the dish machine, under the prep table, under the 3-vat sink, under the True 2 door refrigerator, freezer, under the shelving and dry storage 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.
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06/04/2015 | Routine | |
The purpose of this visit was to perform a risk factor assessment.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in refrigeration units - Observed raw beef over onions and basil in the True 2 door refrigerator, raw chicken stored over pineapple in the True 2 door prep refrigerator, raw beef over beer in the True 2 door refrigerator
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. GAVE CFM STORAGE CHART
- 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 chicken stored over raw beef in the True 2 door 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).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed meatballs at 44-45 in the True 2 door prep refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.PUT IN THE FREEZER
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12/18/2014 | Risk Factor | |
- 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 bean sprouts at 48F on a prep table
Correction: shrimp at 43F, chicken at 45F, raw beef at 45F in the Beverage Air 2 door prep refrigerator
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 2 door prep refrigerator
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 (repeated violation)
Observation: The door gaskets of the following units are damaged:True 2 door refrigerator, True 2 door freezer (both kitchen)
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of spices.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall junctures behind to cookline, behind the Beverage Air prep refrigerator, under the prep sink, under the 3-vat sink, under the prep table with the slicer are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/27/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. 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.
It has been a pleasure to serve you today. 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 bean sprouts at 53F in water - 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.
- Critical: Consumer Advisory, Reminder Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:A11 Beef underdone w/lime - CERTIFIED FOOD MANAGER PUTTING ASTERISKS ON MENU DURING INSPECTION
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
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11/25/2013 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:Sugar, MSG
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- 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 cooked meatballs at 44F on the True prep top - PUT IN REFRIGERATOR, bean sprouts at 62F in True 2 door refrigerator - 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged:True 2 door refrigerator
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: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed Phillips Milk of Magnesia on a prep table adjacent to a slicer, a tray of creams and medicines above clean food equipment
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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06/13/2013 | Routine | |
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