Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Bleach at a concentration of 50-200ppm. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Management should ensure all hot foods remain at 135f or above while in the steam table and all cold foods remain at 41f or below if inside a refrigerator or stored on ice. Use the food thermometer to check food temperatures often.
5. Management should ensure that all foods are either used within a 24 hour period OR they are date marked with a "use by" date not exceeding 7 total days including the date of preparation.
A follow up inspection will be conducted on or around Tuesday, 4/12/2016 to ensure substantial compliance. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation.
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 THE MANAGER. MANAGER SHALL RE-TRAIN STAFF ON WHEN TO WASH THEIR HANDS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Observed raw, marinating beef and chicken stored on a shelf above fresh vegetables (carrots) inside the walk-in 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. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF ON HOW TO PROPERLY STORE ALL RAW ANIMAL FOODS ON SHELVES SEPARATE FROM ALL OTHER FOODS TO PREVENT CROSS CONTAMINATION. ORGANIZE THE FOODS BY THEIR TYPE AS DISCUSSED.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH THE MANAGER. MANAGER SHALL STORE ALL WET TOWELS IN A BUCKET CONTAINING COLD WATER AND BLEACH AT A CONCENTRATION OF 50-200PPM. DO NOT STORE WET TOWELS ON WORK SURFACES.
- 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: 1. Fresh salsas: 51f
Correction: 57f
- 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 BLEACH test kit to ensure the concentration of bleach used is effective at 50-200ppm. DISCUSSED WITH THE MANAGER. MANAGER SHALL ORDER A BLEACH TEST KIT AND TRAIN STAFF TO USE IT.
- 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: 1. Walk-in refrigerator: 46f.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL CALL FOR SERVICE ON THE REFRIGERATOR. ALL REFRIGERATION UNITS WORK BEST IF AT AMBIENT AIR TEMPERATURES OF 36F-38F. REPAIR UNIT(S) WITHIN 5 BUSINESS DAYS.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The ambient air temperature gauge on the walk-in freezer is not in good repair and/ or not accurate in the range of use.
Correction: Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use. DISCUSSED WITH THE MANAGER. MANAGER SHALL CALL FOR THE THERMOMETER TO BE REPAIRED OR PROVIDE A THERMOMETER INSIDE THE UNIT THAT IS DESIGNED TO MEASURE AMBIENT AIR TEMPERATURES.
- Plumbing / Maintained in Good Repair
Observation: Observed no cold water nozzle available at one hand kitchen hand sink.
Correction: A plumbing system shall be maintained in good repair. DISCUSSED WITH THE MANAGER. MANAGER SHALL HAVE A COLD WATER NOZZLE INSTALLED SO STAFF CAN UTILIZE THE KITCHEN HAND SINK AS NEEDED.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary and/or unused 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. DISCUSSED WITH THE MANAGER. MANAGER SHALL HAVE ALL UNNECESSARY AND UNUSED PIECES OF EQUIPMENT REMOVED FROM THE PREMISES TO PREVENT HARBORAGE CONDITIONS.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH THE MANAGER. MANAGER SHALL PROPERLY STORE THE WET MOP AFTER EACH USE IN A POSITION THAT ALLOWS AIR DRYING.
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03/16/2016 | Routine | |
Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management shall be monitoring hand washing practices and usage of clean, single use gloves.
2. Management shall be calibrating their food thermometers and using them to check the temperatures of foods regularly.
3. Management shall ensure staff are setting up the 3-vat sink daily to properly wash (hot soapy water), rinse (hot clean water) and sanitize (75f water and bleach at 50-200ppm) all equipment, utensils, knives, cutting boards, pots, pans, etc. Provide the drain plugs as needed.
4. Replace the missing cold water handle on the rear kitchen hand sink (near walk-in freezer) so employees can effectively wash their hands.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employees changing gloves but never washed their hands before putting the clean gloves on.
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 SHALL BE REMINDING AND MONITORING STAFF TO WASH THEIR HANDS BEFORE PUTTING ON CLEAN GLOVES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw pork stored on a shelf above cooked foods like beans inside the walk-in refrigerator. Observed raw, frozen chicken and pork stored on shelves above frozen potatoes and bread.
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. DISCUSSED WITH MANAGER. MANAGER ORGANIZED THE REFRIGERATOR AND FREEZER PROPERLY. MANAGER SHALL BE MONITORING THE STORAGE OF FOOD TO PREVENT CROSS CONTAMINATION.
- 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: 1. Hot salsa stored on ice: 61f. 2. Mild salsa stored on ice: 60f. Ice had completely melted.
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. DISCUSSED WITH MANAGER. MANAGER DISCARDED THE FOODS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
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:
1. Cooked black beans.
2. Cooked pinto beans.
3. Hummus.
4. Cooked meats.
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 WITH MANAGER. MANAGER SHALL TRAIN STAFF TO LABEL ALL COOKED FOODS WITH THE NAME OF THE FOOD ITEM AND THE DATE PREPARED AND THE "USE BY" DATE. MANAGER STATED FOOD IS GONE AFTER 3 DAYS.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: Observed the metal stemmed food thermometers out of calibration. Observed the thermometers reading 0f and 60f in an ice water bath.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO CALIBRATE THEIR FOOD THERMOMETERS SO THEY ARE ACCURATE TO CHECK HOT, COLD, COOKING, COOLING AND REHEATING FOOD TEMPERATURES.
- Certified Food Manager/Certificate Process (repeated violation)
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). Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER. MANAGER SHALL TAKE ORIGINAL SERV SAFE CERTIFICATE TO ORS INTERACTIVE WITHIN 10 BUSINESS DAYSY TO OBTAIN THE REQUIRED PHOTO ID CARD.
- Water / Pressure / Quantity and Availability
Observation: Hot and/or cold water under insufficient or inadequate pressure was found to serve the following equipment:
1. Hand sinks.
2. 3-vat sink.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE A COPY OF THIS REPORT TO BUILDING MAINTENANCE SO THE WATER PRESSURE IS REPAIRED AS SOON AS POSSIBLE.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Observed several unused pieces of equipment being stored in the establishment.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. DISCUSSED WITH MANAGER. MANAGER SHALL LET THE OWNER KNOW THAT ANY UNUSED PIECES OF EQUIPMENT SHALL BE REMOVED TO PREVENT HARBORAGE CONDITIONS FOR INSECTS.
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10/16/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Send a copy of updated menu to Health Department within 30 days.
- Provided datemarking guidelines and cooling method handout to the PIC in Spanish.
- Recommended to use freezer while cooling beans or other food items rather than leaving out on prep table with out monitoring.
- 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: Yogurt, Hummus, Pinto Beans, Cooked beef
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. Food 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Chedded/Jack Cheese packages
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Food item was date marked. Discussed with the PIC.
- 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: Hummus, Cooked beef in the 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. Food item was datemarked. Discussed with the PIC. Datemarking guideline was provided to the PIC.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Egg & Cheese, Bacon, Egg & Cheese, Chorizo, Egg & Cheese, and Turkey Bacon, Egg & Cheese from breakfast menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Place asterisk on the food items on the menu and update the consumer advisory. Send a copy of updated menu to Health Department within 30 days.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. A food thermometer was provided to the PIC.
- 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. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. Provide a copy of CFM ID with in 7 days to the Health Department.
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05/29/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. Ensure ice is available in sufficient quantities to keep diced tomatoes cold at customer self-serve station. Datemark potentially hazardous food items which are maintained refrigerated for more than 24 hours, (e.g. hummus and beef as identified during today's inspection.) PIC was reminded to obtain a CFM photo ID. Approved thawing methods for chicken were reviewed during today's visit. If you have any questions, please call (703) 246-2444.
- 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 at customer self-serve station at 52F, and 58F.
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. ICE HAD MELTED AT STATION AND TOMATO TEMPERATURE WAS OBSERVED HIGH. 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: hummus in 3DR prep refrigerator, and seasoned beef in walk-in refrigerator. Person in charge indicated they were prepared the previous business day.
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. DATE LABELS WERE PROVIDED.
- 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.
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11/17/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection to verify the presence of a certified food manager during operating hours. Certified food manager was present during today's visit. Obtain photo ID for next visit. Thank you for your time today.
No violation noted during this evaluation. | 03/26/2014 | Follow-up | |
- 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)
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: chicken at room temperature.
Correction: 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. CHICKEN WAS MOVED TO WALK-IN.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. According to posted hours and discussion with employee, establishment operating hours are from 8 AM to 3 PM on Wednesdays. Environmental Health Specialist was on site during inspection today through 3 PM.
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. A FOLLOW-UP INSPECTION WILL BE CONDUCTED WITHIN TEN DAYS TO VERIFY CERTIFIED FOOD MANAGER PRESENCE.
- Water / Pressure / Quantity and Availability
Observation: Cold water handle missing and cold water is not available at the handsink nearest to the walk-in freezer. Only hot water is available, preventing hand washing for at least twenty-seconds at this hand sink.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. REPAIR HAND SINK HANDLE.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was observed in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution between 50-200 ppm. Verify concentration using the appropriate test kit. SANITIZER WAS ADJUSTED TO 100 PPM.
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03/12/2014 | Routine | |
- 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: raw eggs over vegetables in walkin cooler
Correction: 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. CFM AND FOOD EMPLOYEE MOVED EGGS TO THE BOTTOM SHELF.
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08/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pita Tortilla, 7926 Jones Branch Drive, Mclean, VA 22102 »