This was a routine inspection. The facility as a whole was noted to be visibly cleaned. However, the low temperature chemical sanitizing ware washing machined was not sanitizing. The concentration of chlorine at the machine was observed to be zero.
As a result, the certified food manager was ordered to cease operation of the machine effective immediately until proper repairs or adjustments have been completed.He was also advised to email or fax the service report to our office to verify compliance.
- Warewash Equipment / Cleaning Frequency
Observation: Debris observed at the top/exterior surface s of the ware washing machine.
Correction: Clean the exterior surfaces of the ware washing machine more frequently.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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03/09/2016 | Routine | |
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the ware washing machine was observed with debris and lime build-up.
Correction: Clean the surfaces of the ware washing machine more frequently to prevent accumulations of debris and lime.
- 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). 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.
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the back work area hand washing sink.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under the was washing machine is 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 (corrected on site)
Observation: Observed that mops are improperly stored between use. Observed wet mop stored in the mop sink not hung to properly air dry.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. After each use, hand wet mops to air dry properly preventing unsanitary conditions.
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04/10/2015 | Routine | |
The purpose of this visit is a follow-up to check on the repair of the leaking plumbing at both the three vat sink and the mop sink. Both have been repaired. Thank you for your attention to this matter. No further follow-up deemed necessary.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed holes in wall throughout facility.
Correction: Repair holes in the walls by next inspection.
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05/06/2014 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. Facility has test kits for both the sanitizer used in the sanitize basin of the three vat sink and the chemical sanitizing dishmachine. Observed facility clean and organized. Sanitizer observed at acceptable level. Employee Health Policy in place. Facility has computerized training, but maintains a physical copy of the employee health policy in a binder.
**Remember that a Certified Food Manager shall be present during all operating hours.
***A follow-up inspection will be conducted within 10 days to verify the repair of the plumbing at the three vat sink and mop sink. At that time the caulking at the handsink should also be completed.
MAINTENANCE:
*Water Heater: Rinnai RL94I which uses 190,000 BTU
*Dish Machine: Ecolab ES 2000, observed with correct level of chlorine
Observed facility clean and organized. Sanitizer observed at acceptable level. Employee Health Policy in place. Facility has computerized training, but maintains a physical copy of the employee health policy in a binder.
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- Equipment / Fixed / Space / Seal
Observation: The handsink, which is attached to the wall needs caulking at the juncture between the wall and the handsink to prevent water and splash of dirty water from handwashing from flowing between the handsink and the wall.
Correction: Within 10 days, install caulking at the handsink/wall juncture. A follow-up will be conducted within 10 days to check on the repair. 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.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. The Certified Food Manager arrived approximately 15 minutes after 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at faucets of both the three vat sink and the mop sink are leaking.
Correction: Repair the leaking faucets at both the three vat sink and the mop sink within 10 days. A follow-up inspection will be conducted on or about the 10th day from this report to verify the repair. A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed holes in wall throughout facility.
Correction: Repair holes in the walls by next inspection.
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04/22/2014 | 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 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)
- 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: Large bottles of cooking oil
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: sides of refrigeration units, interiors of freezers and floor drains.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the current permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following areas are in need of repair:
Observed holes in wall above handsink which are in need or patching
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/19/2013 | Routine | |
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