The purpose of this visit was to conduct a routine inspection. Ensure refrigerators are maintaining an ambient temperature of 41F or below, prior to placing food in the unit. Thank you for your time today. 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: Cheddar, sausage, meatball, in 2DR prep cooler at 47F, 50F, and 51F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED.
- 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. (703) 533-7600.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerator. Replace light bulb.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the area underneath the dish machine 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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03/30/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection in conjunction with a complaint investigation.
Please fax following items to my attention within 10 days.
1) Sign-in sheet for completing employee health policy training for each employee. Note: The employees will sign individual agreement provided and the manager will keep on file (in red folder ) for future inspections.
2) CFM (Certified food manager card) card for the manager present during inspection. Provided information about ORS Interactive via fax.
NOTE: The manager on duty did not have a valid certificate during inspection. He will fax or email that certificate to my attention within 48 hours.
REMINDER:
1) Monitor reheating temperature for hot holding foods at buffet.
2) Increase cleaning frequency for all areas in the entire facility.
Facility Data:
Pest Control: Monthly
Hood: Every 6 months.
Dish Machine: ES 2000
(Time reflects inspection time only)
- 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." Note: The manager mentioned that the training is provided online and it covers the material. However, he was unable to pull up the information on the computer.
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)
- Hair Restraint Effectiveness (repeated violation)
Observation: Observed that the server was working with dishes in the dish machine area, taking foods out of the walk-in refrigerator to fill items in buffet area without wearing proper hair restraint.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. Note: Discussed with manager and employee about wearing hair restraint when the wait staff is working in the kitchen.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce 128F at buffet. Note: Reheat
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. Note: Discussed with the manager about proper reheating to 165F or above before putting it on buffet and holding temperatures at 135F or above.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Observed shredded cheddar cheese marked for 7 days not including the day opened. Start date was June 23 and the discard date was June 30. Discussed with the employee to count the date it was opened.
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. Note: Discard date was corrected to June 29, 2014.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2DR prep refrigerator at cookline.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed at 0 ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Note: The manager primed the machine removed air bubbles and the machine was sanitizing at 100 ppm.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has an expired certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. Per the manager he took the exam and has the results online. He has not received the certificate yet.
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. Note: Since the manager was knowledgable and claimed to pass the exam, he will fax or email a copy of his certificate by Monday, June 30, 2014 and will get the CFM card within 10 days.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the ceiling vents in the dining area, surfaces of the dish washing machine, hand washing sink in the dish machine area, area under the 3-vat sink and dish machine area and mop sink area 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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06/27/2014 | Routine | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection. The complainant alleged that "There was no soap in women restroom, the dispenser had fallen off the wall and the bathroom was filthy."
During inspection it was observed that the soap dispenser was full and replaced. The restroom looked fairly clean but there was there was some odor and the floor tile and cove molding in the women restroom needs to be re-done. (needs new caulking).
Per the manager there was an incident that one of the customers had some alcohol problem and had ripped off the soap dispenser off the wall. Discussed with the manager that in the future the facility should provided temporary soap dispenser in the restroom until they fix/replace the broken dispenser.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles and cove molding in women restroom is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Caulking needs to be re-done to fill the cracks and prevent pest infestation.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the doors for both men and women restroom needs cleaning, observed stains on the door. Also, in general increase the frequency of cleaning the restrooms as there is a some odor problem.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/27/2014 | Complaint | |
| No violation noted during this evaluation. | 08/30/2013 | Follow-up | |
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: 2DR prep refg
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 / Good Repair / Operation
Observation: The dish machine is not functioning to sanitize properly.
Correction: Repair/adjust the unit so it is able to wash, rinse and sanitizer per manufacture guidelines.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed at 0 ppm. Replaced the sanitizer container and removed air bubble, still measures at 0 ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Hot holding cabinet and outer surface of the pans for pasta.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the mop sink basin. Note: The manager cut the hose above the flood rim level.
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.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located across the walk-in is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door. The weather stripping device on back door is not covering the entire door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the cove molding under the hand sink near dishmachine is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed several fruit flies in mop sink and dish washing area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the mop sink, area around mop sink, wall behind dish machine, floor under the dish machine, wall behind the pizza oven 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.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials. Observed vents and filters at pizza oven is covered with dust/dirt.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- 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.
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08/29/2013 | Routine | |
The purpose of this visit was to respond to a complaint received by the Health Department on December 31, 2012. The complainant alleged the salad bar, sneeze guard above the salad bar, the bathrooms, windows sills and booths were all dirty. Upon investigation, examined the sneeze guards at the hot and cold bars, both the women's and men's restrooms, the booths and the adjoining window sills. Discussed the importance of cleaning the facility, i.e. removing food build up, crumbs, trash with the certified food manager, as one way to help in avoiding pest issues.
The complaint is partially confirmed.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the sneeze guards at the hot bar, the windows sills and the booths 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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01/04/2013 | Complaint | |
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