- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the REAR OF KITCHEN being used TO HOLD WASH CLOTHS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. REMOVED AND CFM UNDERSTANDS SIGNIFICANCE OF POTENTIAL HAZARD AND ENCOURAGEMENT IDEA.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. EMPLOYEES RESTROOM.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/21/2015 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: BEEF 45F, CHICKEN 49F, MEAT BALLS 45F @ #8
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Sanitizer Test Kit Required (repeated violation)
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: BEEF 45F, CHICKEN 49F, MEAT BALLS 45F @ #8 & Dish washer not working correctly.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the refrigerator unit to store potentially hazardous foods while it is not operating properly. Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit until after it has been fixed. Adjust the ambient temperature of the refrigerator to have food temperatures between 32-41F AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT UNNECESSARY PROBLEMS. Send dish washer repair record the same way as refrigerator repair documentation..
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishwasher & wet wash cloths with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishwasher.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. PLEASE NOTE THAT BECAUSE YOUR DISH WASHER IS NOT WORKING, THE 3 COMPARTMENT SINK SANITIZER TUB MUST BE USED UNTIL THE DISHWASHER IS COMPLETELY FUNCTIONAL
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04/29/2015 | Routine | |
Hot Water: Hand Sink 107F, 3-Vat Sink 131F
Sanitizer: 3-Vat Sink, towel bucket, and Amer. Energy BRF-F Dish Washing Machine: all chlorine between 50-200 ppm.
Thawing: Raw frozen beef thin cut on slicer, in Norlake WI-C, 1/2 hour, 28F.
No violation noted during this evaluation. | 10/10/2014 | Risk Factor | |
Second CFM present: Thao Ly, F-108493, Exp. 14-Dec-2017
Hot Water: Handwash Sink 117F
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Scoop stored in bar ice bin with handle in ice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CORRECTIVE ACTION: ICE SCOOP MUST BE STORED IN SUCH A MANNER THAT HANDLE DOES NOT CONTACT ICE.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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 CHLORINE/BLEACH test kit. EHS PROVIDED A SMALL NUMBER OF TEST STRIPS.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2-Door Prep Cooler with Top (Old Kitchen) and True 2-Door Flat Top Prep Cooler (Behind Bar). Both are not running and at room temperature.
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. RENDER BOTH COOLERS FUNCTIONAL OR REMOVE FROM PREMISES.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. THREE RESTROOMS IN ESTABLISHMENT HAVE NO SIGN: "EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDE SIGNS.
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03/05/2014 | Routine | |
THE PURPOSE OF TODAY'S VISIT WAS TO CONDUCT A ROUTINE INSPECTION, WHICH WAS ALSO THE FIRST INSPECTION FOLLOWING RENOVATION AND EXPANSION AND RE-OPENING ON AUGUST 8, 2013.
HOT WATER TEMPERATURES: HAND SINK 105F
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." PERSON-IN-CHARGE ACKNOWLEDGED RECEIPT OF EMPLOYEE HEALTH POLICY INFORMATION AT LAST INSPECTION, BUT HAD NOT COMPLETED TRAINING.
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ICE SCOOPS IN ICE MACHIINE BEHIND BAR AND IN ICE STORAGE BIN AT BAR SINK.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CORRECTIVE ACTION: SCOOPS WERE REMOVED BY MANAGER AND PLACED IN CONTAINERS.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED SOFT DRINK CASES IN OFFICE STACKED DIRECTLY 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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVATION: OBSERVED SUBSTANTIAL QUANTITIES OF FOODS PLACED IN PREP COOLERS WITHOUT PRE-COOLING IN LARGER UNITS.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Half & Half in cartons at 46F in True 2 Door Flat Top Prep Cooler behind bar
Correction: Cooked Shrimp at 43F and Cooked Chicken at 44F in True 1 Door Prep Cooler #2 in Back Room of New Kitchen Area.
- Equipment / Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The following units were overstocked and were not sufficient in number or capacity to meet the food storage demands of the establishment: True 1 door prep coolers #1 and #1, in back room of new kitchen area.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. CORRECTIVE ACTION: REPAIR NON-FUNCTIONAL TRUE 2 DOOR PREP COOLER IN BACK ROOM OF NEW KITCHEN AREA AS SOON AS POSSIBLE TO PROVIDE ADEQUATE PREP COOLER SPACE.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. CORRECTIVE ACTION: ACQUIRE AN ADEQUATE FOOD TEMPERATURE MEASURING DEVICE. A MEAT THERMOMETER IS NOT ADEQUATE FOR THIS ESTABLISHMENT
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2 door prep cooler behind bar at 55F ambient
Correction: True 2 door prep cooler in back room of new kitchen area, not in use due to breakdown.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. PRIMARY GARBAGE DUMPSTER WAS OVER-FILLED AND DOORS WERE NOT CLOSED. DOOR TO GREASE DUMPSTER WAS OPEN.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. CORRECTIVE ACTION: KEEP TRASH RECEPTACLE DOORS CLOSED AT ALL TIMES.
- Handwashing Signage at Handwashing Facilities Required
Observation: (CORRECTED DURING INSPECTION) Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTIVE ACTION: EHS PROVIDED HAND WASHING SIGNS IN ENGLISH, VIETNAMESE, AND SPANISH
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08/26/2013 | Routine | |
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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07/03/2013 | Follow-up | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in all the cold holding equipment:
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.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 3 VAT SINKS
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: Superior 2 Dr sandwich unit at cookline and 1 Dr upright refrigerator in new area
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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: RICE COOKER
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- 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 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.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. THE DISHCARGE LINE OF THE GREASE TRAP IS AIR GAPPED TO A FLOOR SINK
Correction: TIE THE DISCHARGE PIPE OF THE GREASE TRAP DIRECTLY TO SANITARY SEWER LINE. plumbing system shall be designed, constructed, and installed according to Law.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level 3 vat sink is not observed.
Correction: Provide an air gap for the drain line of the sanitizing basin of the 3 vat sink and an air break for the wash and rinse basins of the 3 vat sinks in the facility.
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Floor / Wall / Ceiling / Cleanability
Observation: Observed that ceiling tiles in bathrooms are not smooth, non perforated or easily cleanable
Correction: Provide smooth, non perforated easily cleanable tiles in both the men's and ladies bathrooms.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the bototm of the door.
Correction: Provide a door sweep at all rear exterior doors. Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the following locations are not maintained in good repair: 1. HOLE AROUND CAPPED OFF PIPE UNDERNEATH DRAIN BOARD OF OF DISH MACHIINE. 2. CcAULK OR REPAIR CORNER OF WALL IN EMPLOYEES' LADIES ROOM.
3. REPLACE THE TWO MSSING TILES IN LAIDES EMPLOYEES BATHROOMS
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.SEVERAL UNUSED /INOPERABLE ITEMS ARE BEING STORED AT THE FACILITY
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALLS in the KITCHEN BELOW 3 VAT SINK AND OTHER AREAS ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Provide a mop rack. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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06/24/2013 | Other | |
The purpose of this visit was to conduct a routine inspection.
THE FOOD SERVICE ESTABLISHMENT IS NOT IN COMPLIANCE WITH HAVING AN EMPLOYEE HEALTH POLICY. THE PERSON-IN-CHARGE IS TO PROVIDE TRAINING ON THE EMPLOYEE HEALTH POLICY WITHIN 14 CALENDAR DAYS. DOCUMENTATION (MEETING ATTENDANCE SHEET/SIGNED AGREEMENT FORM) IS TO BE SUBMITTED TO THE HEALTH DEPARTMENT WITHIN 14 DAYS BY FAX OR EMAIL THAT TRAINING HAS BEEN COMPLETED. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION.
Establishment will close for expansion and renovation after COB May 6, 2013
- 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.
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observation: raw shrimp and and chicken above noodles and vegetables in Crimsco 2-door reach-in cooler at cook line.
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. CORRECTIVE ACTION: Items in this cooler were rearranged in proper vertical order. EHS provided storage sign in Vietnamese.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Cooling beef broth in large metal pots at room temperature, on the floor.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic in oil sauce at stove 73F.
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. CORRECTIVE ACTION: Discarded.
- 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 (Chlorine) test kit. Test strips were provided to manager by dish machine tech.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of less than 50 ppm total chlorine. EHS test kit used.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECTIVE ACTION: manager called for asistance/repair of dishwashing machine as needed. Dish machine maintenance tech repaired crimped saqnitizer supply line during inpection.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. Kitchen back door was not tightly closed and coule admit insects or rodents.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. CORRECTIVE ACTION: Manager secured door.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observation: two coolers not in use are in the kitchen, both at the cookline: True 1D RI cooler and Superior 2D prep cooler/prep top.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. CORRECTIVE ACTION: Repair or remove non-functional equopment from food service establishment premises.
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04/30/2013 | Routine | |
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