This visit was made to conduct a risk based assessment. I observed very good handwashing by the Person in Charge and other employees. Great job. Please note the following issue:
1. Please ensure that there is handsoap provided at all handwashing sinks at all times
Note:
- A hose with a spray nozzle is attached to the mop sink in the back. The backflow preventer installed on the faucet is not designed for a continuous pressure equipment like the spray hose. Please disconnect the spray hose when not in use or if you would like to have the spray hose always attached then a backflow preventer that is adequate for the continuous pressure of a spray nozzle is required
*Repeat Observations are Subject to Civil Penalty
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink outside the walk in refrigerator.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Person in Charge informed me that more soap has been ordered and soap arrived during the visit.
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03/31/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and exhibited good managerial control. Observed frequent handwashing by employees during my visit. Thank you.
Notes:
- Observed cooling of rice that was in compliance for time but was in covered plastic tray. Discussed cooling methods with Person in Charge in order to facilitate cooling of foods.
Food containers in which food is being cooled shall be:
1) arranged in the equipment to provide maximum heat transfer through the container walls, and
2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food
.
- Provided updated poster on Foodborne illnesses to Person in Charge and discussed employee health policy.
- Discussed Time as a Public Health Control Procedure with Person in Charge and the possibility of using this policy for certain items on the menu in the future (fried chicken, fish, popcorn shrimp). To be discussed more at next visit.
No violation noted during this evaluation. | 08/07/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Food handler did not wash with soap for a full 20 sec. or use paper towel to turn off faucet (proper method demonstrated and discussed)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
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04/22/2015 | Risk Factor | |
This visit was made to conduct a follow-up. Manager has emailed me her new Food Protection Manager card and it is on file.
No violation noted during this evaluation. | 01/30/2015 | Follow-up | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. Managers card has expired. Please email or fax copy of card to Adriane Guerreirowithin 10 days (business card provided)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Fry cook did not use soap when washing hands (proepr method was demonstrated and explained)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (handsink near cashier and handsink near walk in";Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/13/2015 | Risk Factor | |
This visit was made to condcut a complaint investigation. Complaint was made on 10/09/14. Upon investigation observed sewage backing out of a drain outside of the restaurant (parking lot side walk area). Checked 3 compartment sink and handsinks but observed no issues with wastewater backing up. Plumber came out to snake the cleanout drain and clog was resolved. Bathrooms were temporarily closed during inspection and were reopened once clog was snaked.
Returned on 10/10/14 and plumbers had returned with a camera to further assess the issue. Plumbers discovered a blockage further down in the pipes that may have been causing the backup. They used a pressure hose to aleviate the blockage.
No violation noted during this evaluation. | 10/09/2014 | Complaint | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
No violation noted during this evaluation. | 10/07/2014 | Training | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet after washing hands) corrected
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink (paper towel dispenser near handsink at counter jammed) corrected
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/29/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
-ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
Food containers in which food is being cooled shall be:
1) arranged in the equipment to provide maximum heat transfer through the container walls, and
2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food
.
- All handsinks used by employees must be used for handwashing only (no dumping in sink)
--- Great cold holding and hot holding temperatures, Very clean facility
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (cooling rice with lid on)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the prep area near the office is being used as a dump station (beans dumped in sink).
Correction: A hand washing sink may not be used for purposes other than hand washing.
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02/14/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods:
a) under refrigeration that maintains the food temperature at 41°F or less,
b) 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
c) 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
---CFM showed excellent active managerial control
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food (chicken thawing in cold still water)
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.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system (hose attached
Correction: backflow prevention device under constant pressure at mop sink).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (handsink at front counter)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/22/2013 | Routine | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not locate employee health policy forms. Gave new forms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Delfield under counter refrigeration unit @ 45F. Do not use until repaired.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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06/25/2013 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee went from mopping floor to food prep without washing hands.
Correction: Employees must wash hands when chanigng tasks (corrected).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Knife being stored between prep tables (in a location not cleaned).
Correction: In use utensils when in between use must be stored in the food, in hot water that is at or above 135F and clean, in running water or in a clean locations (corrected).
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02/08/2013 | Routine | |
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